Aloo Matar

Serves 2

Ingredients:

Potato (aloo) – 2 (peel off the skin and cut into pieces)

Peas (Matar) – ½ cup

Tomato – 2 (cut into small pieces)

Jeera (cumin seeds) – 1 tbsp

Fennel (sombu) – ½ tbsp

Mint leaves (pudhina) – 5-6 leaves

Cardamom – 1 or powder – ¼ tbsp.

Chilli Powder – 1 tbsp

Dhania Powder – ½ tbsp.

Amchur Powder – ½ tbsp.

Garam masala Powder – ½ tbsp

Salt – to taste

Oil – 2 tbsp

Milk – ¼ cup

Curd – ½ tbsp

Milk cream (optional) – ½ tbsp

Tomato Puree (optional) – as needed

Coriander – for garnishing

Preparation of Aloo Matar:

  1. Heat oil in a pan, add jeera (cumin), fennel, mint leaves, cardamom and fry it lightly.
  2. Then add tomatoes with little water and cook for 2 mins.
  3. Add chilli powder, dhania, amchur, garam masala powder, salt and cook for 1 min.
  4. Now add potatoes, peas and some more water to cook. Cook it for 10 – 15 mins till the potatoes are cooked well.
  5. Now add milk, curd and cook for a min and remove from flame.

Garnish with coriander…….

Additional Info:

You can some tomato puree along with the potatoes to increase the amount of gravy.

Add the milk cream (optional) just few minutes before serving.

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Raw Banana Bhajji (Vazhaikai Bhajji)

10-12 pieces

Ingredients:

Raw Banana (vazhaika) – 1

Gram Flour – ½ cup

Chilli powder – 1 tbsp

Salt – to taste

Asafoetida – 1 pinch

Baking soda – 1 pinch (optional)

Kesari colour (optional) – 1 pinch

Water – to make batter

Oil – to fry

Preparation of Batter:

  1. Take the gram flour in a bowl and add chilli powder, salt, asafoetida, (baking soda, colour – optional).
  2. Add water little by little to the flour mixture and mix it well till it becomes like a dosa batter. Keep it aside for 5 mins.

Preparation of Raw Banana Bhajji:

  1. Take the raw banana and peel of the skin.  Heat oil enough to deep fry in a frying pan in medium flame.
  2. Cut the raw banana in desired shape and dip it in the batter one by one.
  3. Dip it well so that the batter gets spread all over it.
  4. Once the oil is heated well to fry, take one piece out of the batter and put it in the oil. Keep it in medium flame.
  5. Fry for a min then turn it over to the other side and fry for a min.
  6. Once it is turned to a golden brown colour, take out and put in a vessel covered with tissues. The tissues will take out the excess oil. Repeat the process for all raw banana pieces.

Enjoy it with sauce or Chutneys……

Additional Info:

The batter is same for all kinds of bhajji. So you can use the leftover batter for other vegetables.

Dal Vada (Aama Vadai)

10-12 Vadas

Ingredients:

Channa dal – ¼ cup

Toor dal – ¼ cup

Moong dal – 2 tbsp

Urid dal – 2 tbsp

Red dry chillies – 6-7

Asafoetida – 1 pinch

Salt – to taste

Oil – to fry

Preparation of Vada:

  1. Soak all dal & red chillies in a bowl in hot water for 1 hour.
  2. After an hour, grind it in a way that some dal pieces are left half grounded. Add very little water for grinding. Grind it like a thick paste. Add salt and mix well.
  3. Heat oil in a frying pan in medium flame and wait till it is heated well enough for frying.
  4. Now take a small amount of the vada mixture of ping pong ball size. Press it with hand to make it flat. Now drop it in the oil.
  5. Cook for a min and turn over the vada to other side. Cook till it turns to a golden brown colour.
  6. Remove from flame and put it in a bowl covered with tissues so that the excess oil is out. Follow the same procedure for all.

Enjoy it with Chutneys………

Additional Info:

You can also grind the dal well and make the vada with a soft mixture. But for this vada, the crisp in the dal is the real taste. If you leave some dal half grounded, you will get crisper vada.

This is done during some festivals, but this can be done for usual snack.

Stuffed Capsicum in Tomato Gravy

This is my 50th post. I should thank all my visitors and my friends who never fails to write comments for each recipe I post. Thanks to my husband who always asks me to try different varieties of food. It’s really a very good motivation. Now, What should be my 50th post? I wanted to post something really special. So here it is. My husband has been asking me for a long time to prepare stuffed capsicum in gravy at home. So I tried it for the first time and it came out really well. It was soo tasty…….. 😀 Try it and keep visiting……… 😀

Serves 2

Ingredients:

For Stuffed Capsicum:

Green Capsicum – 2

Potato (aloo) – 5 medium sizes (cook, remove skin & mashed lightly)

Carrot – 1 (cut into small pieces)

Beans – ¼ cup (cut into small pieces)

Corn (optional) – ¼ cup

Green or red chillies – 5 (chopped)

Turmeric powder – ¼ tbsp

Mint leaves (pudhina) – 5-6 leaves

Jeera (cumin seeds) – 1 tbsp

Milk – 4 tbsp

Salt – to taste

Oil – 5 tbsp

Coriander – for garnishing

For Tomato Gravy:

Tomatoes – 2 (grinded or cut into small pieces)

Peas (optional) – ¼ cup

Chilli powder – 1 tbsp

Dhania powder – ½ tbsp

Amchur powder – ½ tbsp

Garam masala powder – ½ tbsp

Jeera (cumin seeds) – 1 tbsp

Fennel (sombu) – ½ tbsp

Cardamom powder – ¼ tbsp or 1 seed

Milk – ¼ cup

Milk cream (optional) – ½ tbsp

Curd – 1 tbsp

Salt – to taste

Oil – 2 tbsp

Tomato Puree (optional) – as needed

Coriander – For garnishing

Preparation of Stuffed Capsicum:


  1. Remove the top of the capsicum and take out the seeds inside it. Heat a vessel with water enough to cook the capsicum and 1 tbsp salt. Put the capsicum in it and cook for 5 mins in medium flame. Don’t need to cook fully.
  2. After 5 mins, take out the capsicum and place it upside down in a plate so that any water inside the capsicum will come out. Leave it for 5 mins.
  3. Now heat a roti pan and grease it with 1 tbsp oil. Put the capsicum in it and fry it on all sides for few mins till it turns to brown on all sides, then take out and keep it aside.
  4. On the other side, heat another pan with 2 tbsp oil, add jeera, mint leaves and fry lightly.
  5. Now add all the vegetables (chillies too) and water enough to cook. Add turmeric powder, salt and cook for 10 mins. Add milk and cook for another 5 mins. Remove from flame after all the vegetables get cooked and the water is all gone. It should like curry.
  6. Fill the vegetable curry inside the fried capsicum. Fill it to the top (as shown in the picture) and garnish with coriander.

Preparation of Stuffed Capsicum in Tomato Gravy:

  1. Heat 1 tbsp oil in a pan, add jeera (cumin), fennel, cardamom and fry lightly.
  2. Now add the tomatoes, peas with little water. Add chilli powder, dhania, amchur, garam masala powder and salt. Cook for 5 mins and then add milk, curd. Cook for 5 mins, till it becomes thick gravy.
  3. If the amount of gravy is not enough add some tomato puree along with milk and cook.
  4. Now pour the gravy over the stuffed capsicum and serve.

Enjoy with rotis……

Additional Info:

You can also add other vegetables like cauliflower, beans etc…. for stuffing.

Add little corn flour mixed in water to thicken the gravy.