Potato bell pepper stir fry with coconut

A few basic ingredients tumbled in together and given a quick stir and just a green chilli to spice it all up with salt as a seasoning , and there we have a delicious vegetable preparation to eat with rice and dal or even with dosas or the ever favourite roti or pao.

       The curry leaves and the mustard seeds give such a beautiful coating to the tossed potato and bell pepper and if that wasn’t enough , there we have a few tablespoons of freshly grated coconut to add some mild flavor and enhance the taste.

If the above few lines have tantalized and tickled your taste buds, here is the simple recipe for you to make it right away at your very own kitchen.

Ingredients:

1.   One heaped cup of cubed potato

2.   ¾ cup of cubed green bell pepper

3.   One green chilli chopped fine

4.   ½ teaspoon mustard seeds

5.    A few fresh curry leaves

6.    Salt to taste or about half a teaspoon

7.   3 tablespoons freshly grated coconut

8.   Two tablespoons refined oil ( I used ground nut oil)

Method:

1.   Take oil in a pan and warm it on medium heat , add the mustard seeds and the moment they begin to splutter , add the curry leaves followed by the green chilli.

2.   Tumble in the cubed potato and sprinkle some water and give a good toss.

3.   Cover and let the potatoes cook , stirring in between and if you feel that the potatoes are sticking to the pan then add a few tablespoons of water.

4.   When the potaoes are cooked , that you could check by slicing through a cube with the spatula , tumble in the capsicum and stir fry for about 3-5 minutes  without covering till the bell pepper / capsicum is cooked but still crunchy and green.

5.   Add the grated coconut and season with salt and stir fry for 3- 5 minutes. Care is to be taken to stop the cooking if you feel that the coconut is changing the colour. The coconut should remain whitish and crunchy. The entire cooking is done on medium flame.

  

bell pepper· coconut· potato· sabzeez and side dishes· south Indian food· stir fry

Potato bell pepper stir fry with coconut

A few basic ingredients tumbled in together and given a quick stir and just a green chilli to spice it all up with salt as a seasoning , and there we have a delicious vegetable preparation to eat with rice and dal or even with dosas or the ever favourite roti or pao.

       The curry leaves and the mustard seeds give such a beautiful coating to the tossed potato and bell pepper and if that wasn’t enough , there we have a few tablespoons of freshly grated coconut to add some mild flavor and enhance the taste.

If the above few lines have tantalized and tickled your taste buds, here is the simple recipe for you to make it right away at your very own kitchen.

Ingredients:

1.   One heaped cup of cubed potato

2.   ¾ cup of cubed green bell pepper

3.   One green chilli chopped fine

4.   ½ teaspoon mustard seeds

5.    A few fresh curry leaves

6.    Salt to taste or about half a teaspoon

7.   3 tablespoons freshly grated coconut

8.   Two tablespoons refined oil ( I used ground nut oil)

Method:

1.   Take oil in a pan and warm it on medium heat , add the mustard seeds and the moment they begin to splutter , add the curry leaves followed by the green chilli.

2.   Tumble in the cubed potato and sprinkle some water and give a good toss.

3.   Cover and let the potatoes cook , stirring in between and if you feel that the potatoes are sticking to the pan then add a few tablespoons of water.

4.   When the potaoes are cooked , that you could check by slicing through a cube with the spatula , tumble in the capsicum and stir fry for about 3-5 minutes  without covering till the bell pepper / capsicum is cooked but still crunchy and green.

5.   Add the grated coconut and season with salt and stir fry for 3- 5 minutes. Care is to be taken to stop the cooking if you feel that the coconut is changing the colour. The coconut should remain whitish and crunchy. The entire cooking is done on medium flame.

  

Spaghetti with prawns in tangy fiery sauce

 Spaghetti with prawns in a tangy fiery sauce.....doesn’t the name make a statement of its own. I mean look at the name of the recipe again ” spaghetti with prawns in tangy fiery sauce”.

     Firstly we have spaghetti , the humble noble pasta which is delicious even if you just toss it with olive oil and herbs , but now we have a “Tangy and fiery “ sauce with prawns to go with it. Wow what a treat and trust me ….just follow the simple steps and you can make it too even if you have never tried it before. 

   I love the sight of the curled up prawns sitting snugly  in a flaming red ( depending on how red the tomatoes are ) sauce with a strong flavor of garlic and thyme to go along and the crispy fried garlic and bell pepper as a simple and delicious garnish.So  , here goes the recipe of "Spaghetti with prawns in tangy fiery sauce".

   Its not a glossy and heavy sauce , on the contrary its light and silky and the stir fried garlic and green bell pepper sprinkled on top make the dish just irresistible. The quantity is sufficient for four adults.

   Ingredients:

1.   500 grams spaghetti

2.   About 4 litres of water

3.   400 grams tomatoes

4.   300 grams or about one cup heaped of shelled and deveined prawns

5.   Two tablespoons crushed garlic

6.   A few flakes of sliced garlic for garnishing

7.   One large bell pepper diced

8.   One small onion chopped fine

9.   Salt and black pepper to taste

10.       Half a teaspoon of kashmiri red chilli powder for the spice and to enhance the red colour of the sauce

11.      One fourth cup of water

12.      Half a teaspoon of dried thyme

13.      5- 7 tablespoons of olive oil
14.  2-3 tablespoons of canned tomato puree

Method:

1.  Boil the water in a large pan and when it comes to a boil add about a teaspoon of salt followed by the spaghetti.

2.   Let cook on high flame for about 7-8 minutes and then drain in a colander and run cold water to stop the cooking process.

3.   Add a tablespoon of olive oil and toss the spaghetti gently with the hands and leave aside.

4.  Slit the skin of the tomatoes just at the tip and immerse in a pan of boiling water for five to ten minutes and then peel of the skin. Blend the tomatoes coarsely in a blender.

5.   Lets get along with the sauce. Take about two tablespoons of olive oil in a pan and stir fry the sliced garlic for a few seconds , but do not let them turn golden, just a hint of the golden colour is just fine.

6.   Remove with a slotted spoon and add the diced bell pepper and stir fry for about a minute , so that they are cooked but still crunchy. Remove the bell pepper and keep aside. They will be used for garnishing.

7.   In the same pan , add about 3- 5 tablespoons of olive oil and add the crushed garlic and stir fry for a few seconds and follow by the chopped onions.

8.  As soon as the onions turn translucent add the tomatoes and stir fry on medium flame till the sauce begins to thicken and leaves oil on the sides of the pan. Add the red chilli powder and two – three tablespoons of the canned tomato puree.

9.   Add a quarter cup of water and as soon as the sauce begins to boil tumble in the prawns and let them cook on medium flame for five to seven minutes.

10.      Season with salt  and pepper to taste and sprinkle half a teaspoon of thyme and turn the gas off.

11.      Take a generous helping of spaghetti , pour  the sauce and garnish with the flakes of garlic and green bell pepper. Enjoy the fruits / dish of your labour.

bell pepper· international· pasta· Seafood· tangy sauce

Spaghetti with prawns in tangy fiery sauce

 Spaghetti with prawns in a tangy fiery sauce.....doesn’t the name make a statement of its own. I mean look at the name of the recipe again ” spaghetti with prawns in tangy fiery sauce”.

     Firstly we have spaghetti , the humble noble pasta which is delicious even if you just toss it with olive oil and herbs , but now we have a “Tangy and fiery “ sauce with prawns to go with it. Wow what a treat and trust me ….just follow the simple steps and you can make it too even if you have never tried it before. 

   I love the sight of the curled up prawns sitting snugly  in a flaming red ( depending on how red the tomatoes are ) sauce with a strong flavor of garlic and thyme to go along and the crispy fried garlic and bell pepper as a simple and delicious garnish.So  , here goes the recipe of "Spaghetti with prawns in tangy fiery sauce".

   Its not a glossy and heavy sauce , on the contrary its light and silky and the stir fried garlic and green bell pepper sprinkled on top make the dish just irresistible. The quantity is sufficient for four adults.

   Ingredients:

1.   500 grams spaghetti

2.   About 4 litres of water

3.   400 grams tomatoes

4.   300 grams or about one cup heaped of shelled and deveined prawns

5.   Two tablespoons crushed garlic

6.   A few flakes of sliced garlic for garnishing

7.   One large bell pepper diced

8.   One small onion chopped fine

9.   Salt and black pepper to taste

10.       Half a teaspoon of kashmiri red chilli powder for the spice and to enhance the red colour of the sauce

11.      One fourth cup of water

12.      Half a teaspoon of dried thyme

13.      5- 7 tablespoons of olive oil
14.  2-3 tablespoons of canned tomato puree

Method:

1.  Boil the water in a large pan and when it comes to a boil add about a teaspoon of salt followed by the spaghetti.

2.   Let cook on high flame for about 7-8 minutes and then drain in a colander and run cold water to stop the cooking process.

3.   Add a tablespoon of olive oil and toss the spaghetti gently with the hands and leave aside.

4.  Slit the skin of the tomatoes just at the tip and immerse in a pan of boiling water for five to ten minutes and then peel of the skin. Blend the tomatoes coarsely in a blender.

5.   Lets get along with the sauce. Take about two tablespoons of olive oil in a pan and stir fry the sliced garlic for a few seconds , but do not let them turn golden, just a hint of the golden colour is just fine.

6.   Remove with a slotted spoon and add the diced bell pepper and stir fry for about a minute , so that they are cooked but still crunchy. Remove the bell pepper and keep aside. They will be used for garnishing.

7.   In the same pan , add about 3- 5 tablespoons of olive oil and add the crushed garlic and stir fry for a few seconds and follow by the chopped onions.

8.  As soon as the onions turn translucent add the tomatoes and stir fry on medium flame till the sauce begins to thicken and leaves oil on the sides of the pan. Add the red chilli powder and two – three tablespoons of the canned tomato puree.

9.   Add a quarter cup of water and as soon as the sauce begins to boil tumble in the prawns and let them cook on medium flame for five to seven minutes.

10.      Season with salt  and pepper to taste and sprinkle half a teaspoon of thyme and turn the gas off.

11.      Take a generous helping of spaghetti , pour  the sauce and garnish with the flakes of garlic and green bell pepper. Enjoy the fruits / dish of your labour.

Kachumber/ simple salad recipe

A simple toss of crispy, grated and  finely chopped vegetables with a dash of lemon juice, salt and pepper is all that a "Kachumber" is about.  In this Kachoomber recipe I have taken approximately equal amounts of finely chopped onions and deseeded tomatoes , removed the seeds of the cucumber and capsicum  and finely chopped them too and grated the carrots . You could add a teaspoon of grated fresh ginger, pomegrenate seeds, finely chopped apples or any other crispy salad vegetable or fruit of your choice. Squeeze in a teaspoon of lemon juice , sprinkle some salt and pepper , give a gentle toss and there you have a delicious mixed veg salad to go with your biryani, simple dal chawal or even as a snack.

Kachoombar

Kachoombar

bell pepper· mint leaves· salads· tomato

Kachumber/ simple salad recipe

A simple toss of crispy, grated and  finely chopped vegetables with a dash of lemon juice, salt and pepper is all that a "Kachumber" is about.  In this Kachoomber recipe I have taken approximately equal amounts of finely chopped onions and deseeded tomatoes , removed the seeds of the cucumber and capsicum  and finely chopped them too and grated the carrots . You could add a teaspoon of grated fresh ginger, pomegrenate seeds, finely chopped apples or any other crispy salad vegetable or fruit of your choice. Squeeze in a teaspoon of lemon juice , sprinkle some salt and pepper , give a gentle toss and there you have a delicious mixed veg salad to go with your biryani, simple dal chawal or even as a snack.

Kachoombar

Kachoombar

Savoury corn muffins

I just  love “makki ki roti” and sarson ka saag with a big dollop of home made butter , but honestly I still  need a lot of practice to make those beautiful and delicious rotis. My aunt makes them to perfection and it’s a visual treat just to see her handle the dough between her palms and slowly and dexterously shape into a roti and then cook it on a tava.

       But this post is about muffins , so lets not divert from the topic. When I want to enjoy cornmeal I make savoury muffins which I am good at and enjoy them with some cheese spread and hot and chilly maggi sauce.  You could do the same…just follow the simple recipe.

Ingredients:

1.  125 grams all purpose flour

2.   100 grams cornmeal ( makki ka atta, the regular chakki flour will do)

3.  1 tablespoon baking powder

4.   ¼ teaspoon baking soda

5.   1 tablespoon kasoori methi powder

6.   ¼ teaspoon turmeric powder

7.   1 teaspoon Kashmiri red chilli powder and one fourth  teaspoon black pepper powder

8.   3 tablespoons sugar

9.   1 teaspoon salt

10.   100 grams butter

11.   1 cup water mixed with one fourth cup not too thick yogurt and whisked into a thin buttermilk

12.   One large egg

13.   One medium green bell pepper diced fine

14.   ¼ cup frozen corn

 Method:

1.   Place all the dry ingredints from 1 to 9 into a bowl and mix them well.

2.   Whisk the softened butter , egg and the buttermilk and pour into the dry ingredients.

3.   Mix well with a whisk till well mixed.

4.   Fold in the capsicum and corn at room temperature .

5.   Spoon into the prepared muffin tins , the batter will be sticky and lumpy, makes about twelve.

6.   Bake at 200 ° c for 25 minutes.

7.   Best enjoyed warm and with some cheese spread , spicy sauce and a cup of sweet tea.

baked dishes· bell pepper· corn meal· cup cakes

Savoury corn muffins

I just  love “makki ki roti” and sarson ka saag with a big dollop of home made butter , but honestly I still  need a lot of practice to make those beautiful and delicious rotis. My aunt makes them to perfection and it’s a visual treat just to see her handle the dough between her palms and slowly and dexterously shape into a roti and then cook it on a tava.

       But this post is about muffins , so lets not divert from the topic. When I want to enjoy cornmeal I make savoury muffins which I am good at and enjoy them with some cheese spread and hot and chilly maggi sauce.  You could do the same…just follow the simple recipe.

Ingredients:

1.  125 grams all purpose flour

2.   100 grams cornmeal ( makki ka atta, the regular chakki flour will do)

3.  1 tablespoon baking powder

4.   ¼ teaspoon baking soda

5.   1 tablespoon kasoori methi powder

6.   ¼ teaspoon turmeric powder

7.   1 teaspoon Kashmiri red chilli powder and one fourth  teaspoon black pepper powder

8.   3 tablespoons sugar

9.   1 teaspoon salt

10.   100 grams butter

11.   1 cup water mixed with one fourth cup not too thick yogurt and whisked into a thin buttermilk

12.   One large egg

13.   One medium green bell pepper diced fine

14.   ¼ cup frozen corn

 Method:

1.   Place all the dry ingredints from 1 to 9 into a bowl and mix them well.

2.   Whisk the softened butter , egg and the buttermilk and pour into the dry ingredients.

3.   Mix well with a whisk till well mixed.

4.   Fold in the capsicum and corn at room temperature .

5.   Spoon into the prepared muffin tins , the batter will be sticky and lumpy, makes about twelve.

6.   Bake at 200 ° c for 25 minutes.

7.   Best enjoyed warm and with some cheese spread , spicy sauce and a cup of sweet tea.

Stir fried macaroni

Pasta is and will always be an all time favourite for 

just about anyone and if the recipe is a quick and 

easy one , what better thing to ask for. This version

of elbow macaroni is a matter of minutes , and is a 

saviour whenever I run out of ideas for tiffin for 

school, or a quick snack when the kids get sudden 

hunger pangs. 

     The recipe requires very very basic vegetables 

and tastes great. Here is how you can make stir 

fried elbow macaroni in a matter of minutes.

Ingredients:

1.         2 cups macaroni ( any brand…I used the locally available Bambino brand)

2.         6 cups of water

3.         1 heaped cup chopped green capsicum

4.         1 heaped cup roughly chopped tomatoes

5.         ¼ cup sliced onions

6.          Salt and pepper to taste

7.         Two tablespoons tomato ketchup ( I used my home made one)

8.         2 to 5 tablespoons refined oil ( I used 5 tablespoons)

Method:

1.  Take a large saucepan and put the water in  with one teaspoon of salt and put it for boiling.

2.         When the water comes to a boil , add the macaroni, stir a little and let boil on medium flame till done . You could follow the cooking instructions of the packet that you are using. Care is to be taken not to overcook it, you could take out one small piece with a slotted spoon and check.

It should not have a raw taste yet should be firm, if they start breaking off that means they are overdone, remember that they won’t be any more cooking after this , so be sure that your macaroni is cooked well.

3.        Strain in a steel strainer and run cold water over the macaroni to stop the cooking process and when the macaroni comes at room temperature , just mix one teaspoon of oil and gently mix it so that the macaroni does not stick to each other.

4.        Take oil in a wok or a cook and serve pot and when it gets warm , add the chopped vegetables and stir fry on full flame, stirring occasionally till the vegetables are crisp and crunchy but not tasting raw.

5.        Add the macaroni , very little salt ( as the macaroni has absorbed some from the water) , black pepper to taste and two tablespoons of ketchup and gently stir on low flame for just  a minute till mixed well.

6.        Serve hot.

bell pepper· pasta· school tiffin meals· snacks and in between meals· stir fry

Stir fried macaroni

Pasta is and will always be an all time favourite for 

just about anyone and if the recipe is a quick and 

easy one , what better thing to ask for. This version

of elbow macaroni is a matter of minutes , and is a 

saviour whenever I run out of ideas for tiffin for 

school, or a quick snack when the kids get sudden 

hunger pangs. 

     The recipe requires very very basic vegetables 

and tastes great. Here is how you can make stir 

fried elbow macaroni in a matter of minutes.

Ingredients:

1.         2 cups macaroni ( any brand…I used the locally available Bambino brand)

2.         6 cups of water

3.         1 heaped cup chopped green capsicum

4.         1 heaped cup roughly chopped tomatoes

5.         ¼ cup sliced onions

6.          Salt and pepper to taste

7.         Two tablespoons tomato ketchup ( I used my home made one)

8.         2 to 5 tablespoons refined oil ( I used 5 tablespoons)

Method:

1.  Take a large saucepan and put the water in  with one teaspoon of salt and put it for boiling.

2.         When the water comes to a boil , add the macaroni, stir a little and let boil on medium flame till done . You could follow the cooking instructions of the packet that you are using. Care is to be taken not to overcook it, you could take out one small piece with a slotted spoon and check.

It should not have a raw taste yet should be firm, if they start breaking off that means they are overdone, remember that they won’t be any more cooking after this , so be sure that your macaroni is cooked well.

3.        Strain in a steel strainer and run cold water over the macaroni to stop the cooking process and when the macaroni comes at room temperature , just mix one teaspoon of oil and gently mix it so that the macaroni does not stick to each other.

4.        Take oil in a wok or a cook and serve pot and when it gets warm , add the chopped vegetables and stir fry on full flame, stirring occasionally till the vegetables are crisp and crunchy but not tasting raw.

5.        Add the macaroni , very little salt ( as the macaroni has absorbed some from the water) , black pepper to taste and two tablespoons of ketchup and gently stir on low flame for just  a minute till mixed well.

6.        Serve hot.