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.

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• 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
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Jhunka - A north Karnataka Sidedish

  For this August 2018 Ssshhhh secretly cooking , the theme was to cook Karnataka dish and I was paired with  Kirti Singhal of. She gave me Besan and the ingredient of my choice as secret ingredient.

Jhunka is a besan based curry similar to Bombay chutney. It is a common dish in North Karnataka and Maharashtra. It is also called as Pitle . In karnataka it is a sidedish for Jowar Roti.

  Addition of green peas , coconut and capsicum is the difference between this dish and Bombay chutney.

Requirements :

  4 tbs Besan flour
  1 Onion
  1 Tomato
 3 Green chilli
 A handful of fresh peas
 2 tbs Fresh Grated coconut
 2 tbs Vegetable oil
 1/2 tsp mustard seeds
 1 tsp chilli powder
 1 tsp cumin seeds
 Salt to taste
 1/2 of a capsicum
 A sprig of curry leaf
 Chopped coriander leaves


Method :

 Peel and chop the onion finely.
 Chop green chillies , capsicum and tomato.
 Heat oil in a kadai , add in mustard seeds and wait till it splutters. Then add cumin seeds , green chilli and curry leaves , give a quick stir.
Now , add the chopped onion and fry till it becomes translucent.
Add in tomato and saute.
Add the green peas , chilli powder and salt , stir well.
Mix the besan flour with half a cup of water without any lumps .
Add this besan mixture to the kadai and add another half cup of water , let it boil on low flame.
Add in the required salt .
When the curry boils , add the grated coconut and chopped capsicum and switch off the flame.
Capsicum is added in the last to avoid it becoming mushy.
Add the chopped coriander and serve with Jowar roti.

Gujarati Kadhi - A curd based besan curry

Kadhi is an authentic curd based curry made in the state of Gujarat. For this month's SShhhh secretly cooking , we are cooking from Gujarat. Mayuri Patel of gave me sour curd and coriander leaves. I decided to make this kadhi with the secret ingredients.

  If we have sour curd in our home , should try this delicious curry. Adding curd to gravies gives a distinct taste.

Requirements : 

1 cup sour curd
2 tbs chickpea flour / Besan
1/2 tsp ginger paste
1/2 tsp green chilli paste
3 cup water 
1 tbs sugar 
1/2 tsp Turmeric powder
Salt to taste

For Tempering :

2 tbs vegetable oil
1/2 tsp cumin seeds 
1/2 tsp Mustard seeds
2 sprig curry leaves
Asafoetida / Hing
1/4 tsp Fenugreek seeds
5 Dry chillies

Method: 

  In a bowl , whisk together Besan flour , curd , salt , ginger paste , green chilli paste , turmeric powder , sugar and water. Make sure to mix without any lumps.

Heat a pan and add the oil .

Add in the mustard seeds and let it crackle.

Now , add the cumin seeds , fenugreek seeds , curry leaves , hing and dry chillies. Add the besan mixture and let it boil for five minutes along with required salt  and then simmer for ten minutes.

Take off from flame and add the chopped coriander leaves.

Serve the kadhi with steamed rice or roti.

Tandoori Gobi With ZAIQA Tandoori Masala – Product Review

  Tandoori Gobi - Cauliflower florets cooked in Tandoori style. I had tasted Tandoori chicken , but I can't make with chicken now .  So instead used cauliflower to make the tandoori.

                                 

                   

  we make cauliflower 65 usually , but this time want to use the tandoori masala which I recieved . It tasted good with the homemade flavor.

                

Requirements :

1 whole cauliflower

1 tbs Zaiqa Tandoori masala

1 tsp ginger garlic paste

Juice of  a lemon

¼ cup curd

1 tsp salt

                                   

Method :

 Cut the cauliflower into florets and immerse in the warm water for 10 minutes .

In a bowl add the tandoori masala , ginger garlic paste , salt and curd , mix well.

To this add the cauliflower florets and make sure to coat with the masala .

Let  it to marinade for an hour or more .

Arrange the marinated florets in the baking tray . Sprinkle oil , if needed . I didn’t add oil.

Preheat the oven to 180*C and bake the cauliflower florets for 30 minutes in Convection + grill . You can use the skewers to grills , but I arranged in the tray.

                                 

   Serve with mint coriander yogurt chutney.

My review on Zaiqa masalas :

  ZAIQA spice store was a Chennai based  masala company , which sells homemade masala blends . I received two packs of masala

                               

  Tandoori masala

 Butter Panner Masala

  I used Tandoori masala in making the above recipe . Each masala are packed in a zip lock pouch which retains the original flavor as well as easy to store after each use.

  When I opened the pack , it smells similar to the smell of homemade masala blends . They claim that there were no added preservatives , onion , garlic or MSG.

 Each packet has two recipe procedures printed on back side . It will be useful for the beginners to try out the masala and new recipes.

 The masala was for tandoori chicken tikka , but I used in cauliflower , it tasted good.

 The price of 50 g Tandoori masala was INR 90 /-.

Check in to their site for other masala blends and for shopping .

Disclaimer :

 This is not a paid review , all the views are my own after using the product.

Betel Leaves Chutney / Vetrillai Thuvaiyal

Betel leaf is a must in offerings to god and is usually served   following a feast in India.

Betel leaf are good for digestion , so our ancestors followed it as a custom after the feast and is good for pregnant ladies as it helps them in lactation.

I had already posted a rice recipe using this betel leaf , Vetrillai Poondu Sadam , a flavorful Rice with betel and garlic .

Ingredients :

Betel leaves  ( small ) – 5 -6

Chopped cilantro leaves – ½ cup

Urad dhal – 2 tbs

Red chillies – 2

Tamarind – a small marble sized

Oil – 1 tsp

Salt to taste

Method :

Wash and pat dry and chop betel leaves.

Heat oil  in a pan , add urad dhal and sauté till golden .

Add in dry chillies and sauté for a minute.

Let it cool and add in the chopped betel leaves , coriander              leaves and tamarind.

Grind along with salt and little water .

Betel leaf chutney is ready to serve.

Serve along with plain rice , idli or dosa.

We had it with  plain dosa.

Aloor Dom – Spicy Potato Curry - আলুর দম

  Aloor Dom is the spicy potato curry which is similar to Indian Dum Aloo . The difference between the two is in this Aloor dom they won’t use yogurt.

Requirements :

15 baby potatoes / 6 large potatoes cubed

1 large onion chopped

3 tomatoes chopped

1 tsp ginger garlic paste

1 tsp cumin powder

1 tsp chilli powder

½ tsp Turmeric powder

1 tsp garam masala

1 tsp sugar

1 tsp salt

Seasoning :

2 tbs mustard oil / vegetable oil

1 tsp mustard seeds

½ tsp cumin seeds

1 bay leaf

1 cinnamon stick

2 cardamon

2 cup water

Method :

Boil potato , when cools peel off the skin.

If using large potatoes cube it.

In a blender , add onion , ginger- garlic  paste, tomato , cumin , chilli powder , garam masala and salt.

Heat mustard oil in a wok , add in mustard seeds and let it splutter.

Add in cumin seeds , cinnamon , cardamom and bay leaf , fry for two minutes.

Add in the grounded paste and cook till oil separates on top.

Add the water and when the gravy boils , add the boiled potatoes and simmer for 20 minutes.

Serve hot with roti / rice.