Capsicum Potato curry | Aloo Shimla Mirchi Curry#Foodieextravaganza

 

 

   Capsicum Potato curry is a simple and quick stirfry . It is a flavourful curry goes well with rice , pulao, roti and naan.

 

 Requirements : 

 

3 big Potato

A green Capsicum 

One Onion

Quater spoon Chilli powder 

Half spoon of coriander powder

Quater spoon of garam masala

Salt to taste 

Half spoon of Ginger garlic paste

One spoon of oil

 

Method :

 

Wash , peel and cube the potatoes.

Peel and cube the onion.

Chop capsicum to cubes.

Heat oil in a skillet, add onion and give a quick stir.

Add the potato and ginger garlic paste, stir well.

Sprinkle little water and cook potatoes.

Now , add the spice powders and salt , stir well.

Add the capsicum cubes and cook for a minute.

The capsicum will be crunchy in texture. I like this way, if you want can cook for two more minutes.

Capsicum potato curry is ready to serve.

 

 

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

• Baba Ghanoush from Karen’s Kitchen Stories
• Bhendi - Okra Masala Dry from Sneha’s Recipe
• Capsicum Potato Curry - Aloo Shimla Mirch from Sara's Tasty Buds
• Chickpea Falafel Salad from Palatable Pastime
• Lumina Pumpkin Olan from Magical Ingredients
• Sticky Pudding Carrot Pineapple Cake from Food Lust People Love
• Sweet and Sour Eggplant Salad from A Day in the Life on the Farm

Indian Raw Papaya Pickle #Foodie Extravaganza {Party}

          Another Foodie Extravaganza Party is here . This time for this May 2020 it is International Pickles week party. International Pickles week is on the third week of May. We has to make our favorite recipe of pickle or recipe using pickles etc.   Lacto - fermented  or quick pickled . Our host is Camila of Culinary Adventures with Camila .

   Pickles has been a favourite in every cuisine . Pickles are a means of preserving the vegetables for the colder seasons when the fresh vegetables can't be sourced . Mostly pickles are made during summer season in India. There are many varities of pickles made in India.  I choose to make this quick raw papaya pickle.

  We have a papaya tree in our garden . We used to enjoy ripe papaya and I wanted to make a pickle with raw papaya.

  As this raw papaya pickle  is quick pickle , it can be relished once it is made.

Requirements :

1 cup chopped Raw Papaya
 Half tsp Red chilli powder 
Salt to taste 
Quater tsp Mustard seeds
2tbs Sesame oil
Half Lemon
To roast :
Half tsp Fenugreek 
Half tsp Mustard seeds

Method :

Dry  roast fenugreek and mustard seeds till the aroma comes , take care not to burn.
Grind the roasted fenugreek and mustard  seeds to a fine powder.
Heat a tablespoon of sesame oil in a pan , add the mustard seeds and let it splutter.
 Add the chopped papaya pieces and saute for ten minutes. 
 Add the chilli powder , salt and grounded fenugreek - mustard powder , mix well.
Take off flame and let it cool.
Add the lemon juice and remaining sesame oil , mix well. 
Indian Raw papaya pickle is ready to eat.
Serve with curd rice , lemon rice , roti or paratha.

Notes :

  Peel the skin of the papaya and wash it before chopping it into small pieces.

Increase or decrease the chilli powder according to the spice level . 

Tamarind paste can be used instead of lemon juice.

Foodie Extravaganza is where we celebrate obscure food holidays or cook and
bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month.
If you are a blogger and would like to join our group and blog along with us, come join our
Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking
for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month Camilla of Culinary Adventures with Camilla is hosting this month's #FoodieExtravaganza.
She wrote: "International Pickles Week is the third week in May. Let's share your favorite recipes for
making pickles, using pickles, etc. Lacto-fermented. Quick-pickled. It's all fair game!
" Here's the list of our pickled creations...

Dill Pickle Grilled Cheese Sandwich by Making Miracles

Fried Chicken Sandwich with a Spicy Dill Pickle Coleslaw by Karen's Kitchen Stories

Hot Pepper Vinegar by Palatable Pastime

Indian Raw Papaya Pickle by Sara's Tasty Buds

Japanese Pickled Ginger by Caroline's Cooking

Lime & Beer Pickled Red Onions by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Middle Eastern Pickled Turnips by Pandemonium Noshery

Pickled Pork Tongue by A Day in the Life on the

Farm

Pickled Rainbow Chard Stems by Culinary Adventures with

Camilla

Pickled Star Goosebery by Sneha's Recipe

Spicy Pickled Grape Tomatoes by Food Lust People Love

Indian spiced Empanadas #FoodieExtravaganza

              The National Empanada Day is to be celebrated on April 8 th in the USA .  We a group of bloggers in the facebook group Foodie Extravaganza are having an Empananda Party.

  An  empanada is a type of baked or fried turnover consisting of pastry and filling , common in Mediterranean , Latin American and Filipino cultures. The name empanada comes from the Spanish verb empanar , and literally translates as " enbreaded " , that is wrapped or coated in bread. 

   The  empanada are made by folding dough over a filling, which may consist of meat , cheese , corn or other ingredients and then cooking the resulting turnover , either by baking or frying. They resemble turnovers from many other cuisines and cultures including the pastry from the British Isles , the samsa from central Asia and Samosa or pedakiya from the Indian subcontinent , or the Pirozhki from Russia.


  Empanadas trace back their origins to the northwest region of Spain , Galicia . A cookbook published in Catalan in 1520 , Libre del Coch by Robert de Nola , mentions empanadas filled with seafood in the recipes for Catalan , Italian , French and Arabian food. 

    These empanada resembles the famous Indian sweet dish Somas ( Tamil Name ) / Gujiya  in its shape and method of preparation but differs in its filling. A gujiya or a pedakiya is a sweet deep- fried dumpling , native to the Indian subcontinent. It is made with semolina or all purpose flour stuffed with a mixture of sweetened milk solids and dried fruits. The earliest mention of gujiya dates back to 13th century , when a jaggery - honey mixture was covered with wheat flour and was sun - dried.

  I decided to make the Indian spiced empanadas . The filling is spiced with the Indian aromatic spices filled inside the empanadas and deep fried......
   I had used green peas and Soy Chunks ( Texturized vegetable Protein ) for the filling .

Requirements : 

For Dough 
  3 cup all purpose flour
  2 tbs butter 
  1 tsp salt 
  Half cup cold water
  2 tbs vegetable oil 

For Filling 

 a cup of Green peas
 a cup of Soy chunks
 1 tbs vegetable oil
  Half tsp cumin seeds
 1 onion 
 Half tsp ginger garlic paste
 Half tsp chilli powder
 Half tsp coriander powder 
 Half tsp Garam masala
 Salt to taste

 Oil for frying 

Method : 

•  In a bowl , add the flour and salt , mix well. 

•  Add in the cold butter and crumble the dough.

•  Then sprinkle little water at a time and knead a soft dough.

•  Add the vegetable oil and knead once. 

• Then cover the dough and let it rest in room temperature or in refrigerator.

To make the Green peas soya chunks filling

• Soak the soya chunks in warm water for ten minutes. Then drain the water.

•  Peel the skin of the onion and chop finely.

•  Heat oil in a pan , add the cumin seeds and let it splutter .

•  Add the chopped onion and saute till it becomes translucent.

• Add the ginger garlic paste and required salt , give a quick stir.

• Now add the green peas and the soya chunks , let them cook on a medium flame for five minute.

• Then  add the spices - chilli powder , coriander powder and garam masala , cook for two minutes.

• Let the green peas soya chunks filling cool down.

To make Empanadas 

• Roll the dough into flat bread , use mould or a glass to cut out circles.

• Place a large spoonful of the filling in the middle  and fold the empanada into half moon by bringing a edge of the circle to other by enclosing the filling and press the edges then twist the edges to seal.

•  Heat the oil in a frying pan , Fry the empanadas in a medium flame till they became golden brown.

Indian spiced Empanadas are ready to be served.

 

Argentine Beef Empanadas from Making Miracles

 

Beef Empanadas from Sneha's Recipe

 

Easy Cornish Pasties from Food Lust People Love

 

Easy Empanadas from A Day in the Life on the Farm

 

Empanadas de Atún (Argentinian Tuna Empanadas) from Culinary Adventures with Camilla

 

Empanadas de Picadillo from Karen's Kitchen Stories

 

Indian Spiced Empanadas from Sara's Tasty Buds

 

Spiced Potato Empanadas from Palatable Pastime

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!