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. 

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.

Ingredients:-

1 chayote / Chow Chow / Seema Vankaya -peeled and cubed
1/4 cup fresh coconut, grated
1 tsp Chili Powder
1 Tbsp oil
1 tsp chanadal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
A pinch of hing
1/4 tsp turmeric powder
few curry leaves
Salt to taste


Method:-

First wash the chayote , peel,and slice to half, remove seed and dice to bite-sized cubes.Heat oil in a pan and add mustard seeds. When the mustard seeds start to pop add the chana dal,cumin seeds, hing and curry leaves.When Chana dal starts to turn reddish, add the chayote cubes and salt. Mix once and cover the pan with a lid and cook on a low flame till the chayote cubes turn tender. Then add chili powder & grated fresh coconut and mix well. Let it cook for a couple of minutes more and turn off the stove.
Serve with rice or rotis.

Ingredients:-

2 raw plantains, peeled and cut
Fistful of Bengal Gram / Chana dal 
1/2 Cup - fresh coconut pieces or grated coconut
8 green chillies
1/4 tsp - Turmeric
1/2 tsp - Mustard Seeds
1/2 tsp -Cumin seeds
Curry Leaves Few
Oil - 2tbsp
Salt as required
Coriander to garnish

Method:-


First soak Bengal gram /chana dal in water for about 30 mins. Grind fresh coconut, green chillies to paste in a mixer.Place of a pot of water on stovetop on medium heat, wait for it to boil. Meanwhile wash, peel and cut the plantains . When water starts to boil, add these plantain cubes to water. Cook them for about 5 minutes on high heat, then pour them into a colander and discard the water.
Heat Oil in a pan,  add mustard seeds.When they splutter add  cumin and curry leaves. Then add the soaked chana dal. Fry them in oil for few minutes.
Then add the plantain cubes, turmeric, salt, coconut-chilli paste. Mix them thoroughly and cook them covered for about 15 minutes.

This curry tastes great with rice and dal.Serve hot with chapati also.