Mom's Recipies

Capsicum is the versatile vegetable which is available throughout the year.They are available  in different colors such as yellow, red, green, and orange.Capsicum are a great combination of tangy taste and crunchy texture.Capsicum has nutrients like vitamins A, B6,C and K, carotenoids and dietary fiber which makes them immensely beneficial for the overall good health. Capsicum can be used to prepare curries,sambar, capsicum rice,capsicum chutney,capsicum raita etc.

                   This Capsicum Peanut dry curry is very easy to make and delicious to eat.  I like the crunchiness of capsicum and taste being enhanced by nutty peanut powder. Try this out.

Ingredients:-

3 cups Capsicum (cubed)
1 medium sized Onion
3 tbsp Peanuts coarse powder
1/2 tsp Cumin seeds
1/2 tsp mustard seeds
1 tsp Salt ( to taste)
1/2 tsp Turmeric
4 teaspoons Oil
1 tsp red chilli powder
A pinch Hing /Asafoetida

Method:-

1) Take a pan and dry roast peanuts in it till light brown .Cool it then grind it into a coarse powder.


2) Wash the capsicum and chop them into small cubes. Discard the seeds.
3) Finley chop the onions.



4) In a non stick pan add oil and then add the mustard seeds and  cumin seeds. When they splutter then add hing and then add the finely chopped onions and cubed capsicum .


5) Add Turmeric powder and salt. Mix well.
6) Let this cook on medium low flame covered for few minutes. There is no need to add water. Stir in between frequently so that it doesn't get burned.
7) Ensure that capsicum gets cooked but still remains crunchy.


8) Now add red chilli powder, coriander powder ,crushed peanut powder and mix well.
Saute for 2 minutes then switch off the stove.
Serve hot with Chapatis ,Phulkas ,roti , Rice and dal.

Tip:-

Tricolor capsicum can be used to make this curry more colorful. 

 
Dahi Wale Aloo is Vrat or fasting main course recipe. Dahi wale is easy to make and tasty to eat. It is a simple curry made from potatoes and yogurt.

If not making for fast, then you can spice it up more and serve with rice, phulkas,chapatis,jeera rice etc.

Preparation Time - 20 mins
Cooking Time - 8 mins
Course -Main / Vrat Ka Khana /Fasting
Cuisine- Indian
Serves - 4-5

Ingredients :-
Fresh curds /dahi / yogurt - 1 cup (whisked)
Potatoes / Aloo – 6 boiled (250 grams)
Green chillies– 2 to 3 (finely minced or paste)
Cumin seeds / Jeera – ½ tsp
Coriander powder – ½ tsp
Red chilly powder – ¼ tsp or less
Sendha Namak / Rock Salt – 1 tsp or to taste
Green coriander – 2 to 3 tbsp (finely chopped)
water - 1 cup ( add more if required)
oil /ghee - 2 tbsps
Turmeric -1/4 tsp (Don't add if making for fast /vrat)

Method:-

1) First wash and  Pressure cook the potatoes.


2) Then peel the boiled potatoes. Crumble the potato with your hands. You can also chop if you want.
3)  Now heat 2 tbsp oil in and pan and add cumin seeds to it.



4)  When the cumin seeds splutter add chopped green chilies or chilies paste to it. Saute for a minute .


5) Add the crumbled potatoes to it. Saute well.
6) Add coriander powder, turmeric powder ,Red chilly powder to it.
7) Stir well and keep stirring until the potatoes are coated well with the spices. Keep mixing for up to 1 to 2 minutes.

8) Now add 1.5 cups of water to the aloo mixture.


9)  Cover the pan and let it simmer for few minutes.


10) After you see gentle boil in the gravy, slow the flame and add whisked curd to it and stirring constantly.
11) When the gravy boils again, add rock salt or Sendha Namak and let it cook for 3 to 4 more minutes till gravy becomes thick. Switch off the stove.


12) Sabzi is ready now garnish with chopped green coriander . Mix well.
13) Transfer dahi aloo to a serving bowl.

Serving Suggestions :- If making this Dahi wale Aloo for vrat or fasting it can be served with Singhare Ki Puri , Rajgira Puri , Kuttu Ki Puri , Rajgira ka Paratha , Kuttu Ka Paratha.

If Serving on regular days then it can be served with Chapatis ,Phulkas ,Parathas ,Rice, Jeera Rice , Puri

Tips:-

 1) When the gravy starts simmering, add curd to it in small parts and keep stirring continuously so that the curd don't curdle.
  2) Keep the curd outside for half an hour prior before bringing it in use. This brings the curd to normal temperature if placed in refrigerator. Then whisk the curd well and use.
3) If you are making this curry for regular use not for vrat then you can spice up this curry with hing,turmeric powder,ginger etc.

Fasting Rules may Vary from one family to another.So check before trying any Fasting Recipe from the Website.
  

 
Brinjal is favorite veggie in my home and we can eat it in any form..Brinjal Peanut Curry  is a regular at my home. This  recipe is how I make . Its very easy to make and very tasty to eat.

Ingredients:-

    Eggplant/Brinjal/ Vankaya /Baingan : 1/4 Kg (250 gms)
    Onion : 1 medium (chopped)
    Turmeric Powder : ¼ tsp
    Cumin Seeds/Jeera : 1/2 tsp
    Chillies -6 (which are not so spicy)
    Ginger -garlic paste - 1 tsp
    Red Chilli Powder : 1/4 tsp or (to your spice level)
    Curry Leaves : few
    Coriander powder - 1 tsp
    Garam Masala Powder - 1/2 tsp
    Oil : 2tbsp
    Salt to taste
    sugar - 2 pinches
    Peanut/Groundnut  powder - 4 tsps
    Water as required
    coriander leaves to garnish

Method:-

1) First wash and dice the brinjals and put them in salt water so that the color will not change. Keep it aside.

2) Dry roast the groundnuts in a pan .After it cools down ground them to a coarse powder in a mixer.Keep it aside.
3) In mixier add chillies,garlic, ginger and pulse to a coarse paste.
4) Heat a pan or kadai with oil; add the chopped onions , few curry leaves and saute till onions turns soft and pink in color.
5) Add chilli ginger garlic paste and saute it for a minute. Reduce the flame to low, add turmeric powder and saute for a minute.
6) Add the chopped brinjals and mix well. Increase the flame to medium  and add couple handful of water or required water.Close the pan with a lid and allow the brinjals to cook for few minutes stirring often..
7) Then add red chilli powder,coriander powder ,garam masala powder ,salt and sugar.Mix well.
8) Finally add peanut powder and mix well and cook for 3-4 minutes.


 9) Garnish with coriander leaves and serve with roti , phulkas, Chapatis, Bhakari etc.

 
Kadai paneer is a very famous dish of north in every restaurant menu .Kadai Paneer is a mouthwatering combination of paneer, capsicum, tomato, onion and flavored with spices .

Ingredients:-

Cottage Cheese / Paneer – 250 grams
Capsicum / Shimla Mirch – 3 small
Tomato  - 6 medium
Onions -4 medium
Green chillies – 2
Ginger / Adrak  – 1” piece
Garlic - 7 cloves
Oil or Butter or ghee - 3 tbsps
Cumin seeds /Jeera  - ½ tsp
Coriander powder / Dhaniya Powder – 1 tsp
Turmeric powder / Haldi  – ¼ tsp
Red chili powder – ¼ tsp
Garam Masala – 1/2 tsp
Salt – to taste
Green Coriander – to garnish (chopped)
water as required
Kasuri Methi / dry fenugreek leaves - 1/2 tbsp
cream -2 tbsps(optional)



Kadai Masala
Dhania / Coriander Seeds - 3 tbsps
Saunf /Fennel Seeds - 1 tsp
Jeera /Cumin Seeds - 2 tbsps
Kali Miri / Black Pepper - 1/2 tsp
Elaichi / Cardamom - 1
Dalchini /Cinnamom - 1 inch
Lavang / Cloves - 3
Lal Mirch / Dry Red Chillies - 4

Kadai Masala

Method:-

1) Wash and chop all the vegetables and keep it aside.


2) In a pan dry roast coriander seeds, kashmiri red chilli, green cardamom ,dalchini,jeera,kali miri,lavang,until nice aroma releases, for around 1-minute over low flame. Turn off flame and grind them in a grinder until smooth powder. Keep aside until required.


3) If you are using frozen paneer, then defrost it before cooking. Place cubes in hot water for 7-8 minutes to keep them soft. Drain a them and keep aside until required.
4) Heat oil or ghee in a non-stick pan over medium flame. Add half chopped onion and sauté until it turns translucent.


5)Add chopped ginger-garlic and saute for a minute.
5) Then add chopped tomatoes and saute until  turns mushy and soft .


6) Turn off the flame and Cool it completely.
7)  Add the cooled onion-tomatoes to the mixie jar.
8) Grind it to the smooth paste without adding water.


9) Add a spoon of oil in a pan then add onions and capsicum and saute on high flame just until half cooked i.e. crunchy. Constantly stir to prevent burning.


10) Transfer this to a plate.
11) Add a spoon of oil then add tomato-onion paste.
12) Saute it well for 2 mins then add Kadai Masala Powder,garam masala powder,coriander powder,turmeric powder,red chilli powder.Mix well and saute for 2 mins.


13) Add 3/4 cup of water and required salt and stir well.
14) Add sauted onions and capsicum and mix well.


15) Cook covered for 5 minutes.Now add paneer and mix gently.


16) Crush dried fenugreek leaves (kasuri methi) using your hand and add in the curry.


17) Mix and cook for 4-minutes.
18) Add cream (optional) and mix well  and turn off flame. Do not cook for longer after adding fresh cream otherwise it may curdle.
19) Garnish with chopped coriander and transfer  to a serving bowl and serve hot.


20) Enjoy Restaurant Style Kadai Paneer  with Chapatis ,Naan,Rotis ,butter naan, lachha paratha ,Kulcha, Jeera Rice etc.

Also serve with Lemon and onion slices or onion lachha and Lassi or masala Chass or Chass.

This Gobi Matar  is a semi dry curry.Every time I make gobi matar ,I try to make it in a different way so I am sure there will be 2-3 versions of this recipe on my blog in the coming years.In fact you can even modify this recipe by just adding in whatever you have on hands.It is very easy to make and tastes delicious .


Recipe Cuisine : Indian
Category : Main Course : Sabzi / Curry
Prep Time : 20 minutes
Cook time : 20 minutes
Serve : 3-4

Ingredients :-

    Cauliflower / Gobi -1 medium
    Green peas / Matar -1 cup (fresh or frozen)
    Onions finely chopped -2 medium
    Tomatoes - 4 small sized tomatoes (pureed)
    Ginger Garlic paste -2 tsps
    Green Chilles  - 3 paste (Adjust according to spice level)
    Turmeric powder - 1/2 tsp
    Red chilli powder -1/2 tsp
    Salt to taste
    Garam masala powder - 1 tsp
     Coriander Powder - 1 tsp
    Oil - 2 tablespoons
    Fennel seeds / Saunf - 1 tsp
    Cinnamon  - 1 inch
    Fresh coriander leaves for garnish

Method :-

1) Chop or break the cauliflower  into small florets.
2) Rinse and blanch them in hot salted water for 10-15 mins . Drain and keep it aside.
3) Cook the peas in water first if they are not frozen till they are cooked. Drain and Keep it aside.


4) Heat oil in a non-stick pan. Add cinnamon and fennel seeds.


5) Then add finely chopped onions and saute till onions turn golden brown in color.


6) Add tomatoes puree and cook on low heat.
7) Then add  ginger garlic paste and chilli paste .


8) Add turmeric powder, red chilli powder, salt and garam masala powder ,coriander powder and mix well.


9) you will see the oil releasing  from sides then add the blanched cauliflower / gobi  and cook.
10) Add water and mix well.
11) Cover the pan and cook till the gobi is cooked .Stir in between once or twice to make sure that it is not burning or sticking to the pan.If it dries out too much then add more water and cook.


12) Once cauliflower is almost cooked add the cooked green peas or frozen green peas / Matar.


13) Cover and cook for another 5-7 mins on allow flame till peas and cauliflower are cooked well.
14) Mix well and cook without cover for 2-3 minutes  till all the water is absorbed and you have thick gravy  means it is semi dry.
15) Now turn off the stove and garnish with chopped coriander and mix well.Keep it covered till you serve.

Gobi Matar Sabzi / Cauliflower Peas Curry  is ready to serve.



Serving Suggestions :- Serve hot with rotis ,chapatis, phulkas , parathas or with dal rice ,Jeera Rice etc.