Stir Fried Bell Peppers

Hi friends! Normally I use only green coloured bell peppers for this recipe.
But this time, I have used different coloured bell peppers. It looked so colourful and tasted as nice as usual.





This is my submission for the event VOW JFI Bell Peppers hosted by http://creativepooja.blogspot.com/2008/05/lets-celebrate-completion-of-2.html


Ingredients:

Bell Peppers- 3 different coloured
Roasted ground nuts- 1 cup
Garlic-2 cloves
Cumin seeds-1 teaspoon
Chilli powder-1 teaspoon
Turmeric powder-a pinch
Sugar-a pinch
Tamarind-very little
Salt-1 tablespoon
Oil-1 tablespoon

Method:

1. Wash and cut the bell peppers into small pieces. Don’t forget to take out the seeds.
2. Grind the ground nuts, along with chilli powder, turmeric powder, salt, tamarind, cumin seeds and garlic into a coarse powder.
3. Heat the oil in a pan and add the pieces of bell peppers.
4. Fry them on a medium flame for three to four minutes after adding a pinch of sugar.
5. Lower the flame and add the grounded powder and stir it for 2-3 minutes. That’s it, turn off the stove and serve it with plain rice and rasam or with chapathis.

Papad Sabji

Hi Friends! I wanted to try this recipe for a long time but kept on postponing it. After seeing the RCI-Rajasthan, I thought of making this curry. We had it with rice, it tasted great.

I found this recipe in the following site:
http://www.bawarchi.com/cookbook/rajasthan2.html

This is my submission for RCI-Rajasthan hosted by Padmaja of http://spicyandhra.org/2008/04/17/flavours-of-the-desert-rci-rajasthan


Ingredients:

Papad-6 small sized (break into small pieces)
Curd-1 cup
Chilli powder-1 teaspoon
Cumin seeds-1/2 teaspoon
Mustard seeds-1/2 teaspoon
Turmeric powder-1/4 teaspoon
Asafoetida-a pinch or pepper powder-a pinch
Chopped coriander leaves-a few
Salt-1 teaspoon
Ghee or oil-1 tablespoon


Method:

1. Heat the ghee in a pan and add the cumin and mustard seeds.
2. Add pepper powder and turmeric powder.
3. Now add the curd, salt and chilli powder. Stir it and add ¼ cup of water.
4. Let it boil on a medium flame and add the papad pieces. Cook it for 2-3 minutes.
5. Turn off the stove and garnish it with coriander leaves. Serve hot with rotis or rice.

Happy Mother's Day!

Kobbari Undalu

Ingredients:

Fresh grated coconut-2cups
Grated jaggery-1/2 a cup
Ghee-1 teaspoon
Cardamom powder-a pinch
Sugar-1 tablespoon

Method:

1. Heat the ghee in a pan and add the grated coconut.
2. Fry it for two minutes on a medium flame and add the grated jaggery.
3. Stir continuously for 5-6 minutes on a low flame to make sure that it does not burnt.
4. Add the cardamom powder and stir well for 1-2 minutes. Once the mixture becomes thick, turn off the stove.
5. Make small balls and roll them on a plate of sugar. Let them cool and store them in an air tight container.

Tomato Paneer Curry

Ingredients:

Tomatoes-6 (medium sized)
Paneer-1o small cubes
Green chillies-4
Chopped onions-2
Coriander leaves-a few
Ginger-garlic paste-1 teaspoon
Red chilli powder-1 teaspoon
Turmeric powder-1/2 teaspoon
Garam masala-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons


Method:

1. Wash and cut the tomatoes into small pieces.
2. Heat the oil in a pan and add the chopped onions and chopped green chillies and fry them until they turn light brown in colour.
3. Add the turmeric powder and ginger-garlic paste and fry them for a few more seconds.
4. Add the chopped tomato pieces and cook it on a medium flame until it becomes thick. Lower the flame and add the red chilli powder and salt.
5. Heat the paneer cubes in the oven for 2 minutes and wash them with cold water or keep the paneer cubes in hot water for 2-3 minutes and wash them with cold water.
6. Add the paneer cubes to the curry and cook them for 2 more minutes.
7. Add the garam masala and stir well. Cook for a few seconds and turn off the stove.
8. Garnish with coriander leaves and serve it with plain rice or chapathis. Whenever I am in a hurry, I make this quick and simple curry.

Palli Pachadi (Ground Nut Chutney)

Ingredients:

Roasted and peeled groundnuts (peanuts)-1 cup
Green chillies-4
Coriander seeds-1 teaspoon
Cumin seeds-1teaspoon
Tamarind-small berry sized
Turmeric powder-a pinch
Garlic cloves-2
Salt-1 tablespoon

For seasoning:
Dry chilli-1 (break into pieces)
Cumin seeds-1/2 a teaspoon
Mustard seeds-1/2 a teaspoon
Urad dal-1/2 a reaspoon
Gram dal-p1/2 a teaspoon
Curry leaves-a few
Oil-1 tablespoon

Method:

1. Heat the oil in a pan and fry the green chillies until they turn light brown in colour on a low flame.
2. Add cumin seeds and coriander seeds and fry for one minute.
3. Add the tamarind and garlic cloves and fry for a few seconds.
4. Turn off the stove and let the fried ingredients cool.
5. Grind them into a thick paste by adding the salt and sufficient water.
6. Heat the remaining oil in the same pan and add all the seasoning ingredients. Fry them for a few seconds add this to the ground chutney.
7. Mix well and serve it with ravva idly, dosa or vada.
8. If you make this chutney using dry chillies instead of green chillies, it goes well with plain rice. Make sure that you use less water for grinding in comparision to the chutney that we make with green chillies.





Ravva Idly...

Dosa...

Note: Don’t forget to slit the green chillies before frying them in the oil to prevent popping.