Capsicum Korma

This is a pure adoption and test recipe which accidentally resulted in a tasty dish. I was just on lookout of some different preparation of Capsicum... so here is what i tried.

2 large capsicum chopped
1 medium sized onion (optional) chopped
a small ginger piece (optional) grated
2 tablespoon chana daal
2 tablespoon urad daal
1 dried chilli
1 medium sized cinamon stick
few kaju
1 small teaspoon coconut scraped (Optional)
2 teaspoon coriander powder
Mustard & curry leaves for tempering
Salt & turmeric to taste
1 tablespoon fresh cream

Roast Chana daal, urad daal, red chilli, cinamon stick and kaju and grind them (without water).
Heat oil in a wok. Add mustard seeds and curry leaves. Add onions and fry till golden. add ginger & salt and fry for a while. Add capsicum and fry well. Add coriander powder chilli powder,, turmeric and toss for a little longer.

Its time to add the powder made at the beginning, also scraped coconut at this point of time. add pinch of red chilli powder if u like bit spicy. Add 3 cups of water and simmer for a while. You can add a tinge of sugar to give that blend of sweet n spicy.

Serve hot with roti/paratha, naan...
 

Aloo 'r Porotha (in Bengali)

Potatoes are my simply idispensible from my kitchen and recipes... I still remember how I just ate potatoes from any vegetable that mom cooked. Veges had never been my favorite so all I did was to pick up the aloo and finish my meal.. even few months backs i told mom only aloo subzi in tiffin plz...

So here are my favorite aloo ke parathe which bongs gracefully call aloo 'r porotha. This style is adapted from my mother-in-law and my hubby simply loves it.. So this was something my hubby made and bang... it was yummy... simple, different and yum

2 boiled potatoes
1 finely chopped onion
1 finely chopped  tomatoes
coriander leaves chopped
finely chopped ginger to taste
finelt chopped green chillies
3-4 cups flour
roasted & powdered cumin seeds
Salt to taste
oil/ghee for frying

Mash the boiled potatoes and add all the copped ingredients and dry spices. now start adding flour. add flour till a soft dough is needed. roll out thin parathas and cook them on girdle till both the sides are golden brown using ghee/oil.

Serve them hot with curd.

Apple Chtuney

Just an experiment with apple and it turned good

2 apples chopped and de-seeded
1 small tomato chopped
1 teaspoon mustard seeds
Sugar around4-5 spoons
half lemon juice
3 teaspoons Roasted cumin seeds powder
1 TBS oil


Heat oil. Add Mustard seeds wait for them to splutter.. add tomato.. fry for a while. Add apples, salt to taste and fry

add some water and sugar and bring it to boil. one the chutney comes at a good semi-thick consistency  take it off the burner. Add lemon juice and Roasted cumin powder and mix well..
Ready to serve..