Capsicum Tomato Instant Masala Curry / Shimla Mirch Aur Tamater Ki Jhatpat Sabji

Hello friends,

Namastey....

# I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Today we will make an instant healthy recipe of Shimla Mirch and tomatoes..

"Capsicum Tomatoe Masala Curry'

# Eating capsicums speeds up the metabolism and helps burn more calories. It reduces weight gained due to a high fat diet. Capsicums are an excellent source of vitamin C and A. It improves eye sight and helps in digestion.

# Natural sweetness of capsicums and little sourness of tomatoes brings this curry an amazing taste.

# Let us start the recipe of "Capsicum Tomato Masala Curry'.

# Prep Time...10 minutes

# Cook Time...10 minutes

# Person...2

# Cuisine.... Indian

# Course...Side dish...dry curry

# Ingredients For The Recipe Of...."Capsicums Tomatoes Masala Curry"

1. Capsicums....250 gram...3

2.Tomatoes....200 gram...6

3. Green chillies....2

4. Ginger.....1/2 inch

5. Oil or ghee...2 to 3 Table spoon

6. Cumin seeds...1/4 Tea spoon

7. Pinch of asafoetida

8. Turmeric powder....3/4 Tea spoon

9. Red chillie powder...2 pinch

10. Garam masala....2 pinch

11. Salt to taste...1 Tea spoon

11. Lemon juice... Half lemon

12. Coriander leaves...2 Table spoon

# Method Of Making....

# Firstly wash capsicums and tomatoes well in the water. Keep aside.

Then chopp the capsicums and 3 tomatoes in cubes evenly, Keep ready like the following picture.

Then place a kadhai on the medium flame....just add oil. As the oil heats up...add chopped capsicums along with  little salt and turmeric powder...saute and fry them till 80 percent soft.

For this, saute capsicum cubes for 2 minutes and cover a lid to cook.

After 2 minutes...open the lid and saute again.

Repeat this process 3 times for 2 minutes likewise.

Meanwhile, keep ready other rest tomatoes, green chillies and ginger by making its coarse gravy...not its paste.

I have crushed the tomatoes in the following magic chopper.

Tiny chunks of green chillies, ginger and tomatoes bring a nice texture and taste.

 

As the cubes of Shimla Mirch get fried. Off the flame.

just put the fried cubes of capsicums aside the kadhai...so that it could release its oil.

Like the following picture..

Just Cover the pan for 2 minutes...it will fasten the process of releasing the extra oil.

Just see the following picture... oil is seperated.

Take out the Fried Green capsicums in a plate.

Now... on the flame and heat  the same oil...as the oil heats up....add cumin seeds, pinch of asafoetida and turmeric powder.

Saute it and immediately add crushed puree of tomatoes, green chillies and ginger.

Mix it well and cover the pan to cook.

Cover it for 2 minutes on slow flame.

As the tomatoes gravy is cooked and has become shiny...means seperating a little oil again. It is done.

Add 50 ml. water in the gravy. Make it boil on the medium high flame.

Just add fried capsicums and chopped cubes of tomatoes.

Saute the curry for a minute.

Add garam masala, red chillie powder, lemon juice and chopped coriander leaves.

Mix it well. Off the flame.

Capsicum Tomatoe Masala Curry is ready to enjoy.

Serve it with a slice of a lemon and green chillie.

In this way, you can make this delicious and healthy recipe instantly with less oil and less home ingredients.

# Things to consider

1. You can make this curry adding sweet corn, paneer and other veggies as choice.

2. If you like more crunchy taste of capsicums...then fry and cook the shimla mirch cubes till 50 percent only.

But 80 percent cooking helps in better digestion.

3. You can add coarsely grounded peanuts ( moongfali ) in this curry at the final stage.

It will taste nice like South Style.

4. You can serve this curry as starter.

5. You can add chopped green chillies and ginger at the time of last cooking as taste.

Thanku Friends,

Thanks again.

Green Chillies Fry / Fried Mirch Pickle / Chukki Hari Mirch / Instant Mirch Fry

friends,

Namaskar....

#  I am Sangeeta Agrawal and heartily welcome you at my food blog.

#  Today's recipe is "Green Chillies Fry". It is called "Bhuni or Chukki Mirch" in North India. It is an "Instant Mirch Fry".. a tangy, spicy and crispy recipe that is  loved by people at any meal.

Its few bites enhances the taste of food.

# Prep Time....10 minutes

# Cook time...8 minutes

# Person...10 to 12

# Let us start the recipe of "Green Chillies Fry"....

#  Ingredients for the recipe...

1. Green chillies....110 gram

2. Cumin seeds....1/4 Tea spoon

3. Asafoetida...1/4 Tea spoon

4. Turmeric powder....1/2 Tea spoon

5. Fenugreek powder ...1/2 Tea spoon

6. Coriander powder...1 Table spoon

7. Fennel ( saunf ) powder....2 Table spoon

8. Dry mango powder......1 Table spoon

9. Salt to taste or 3/4 Table spoon

10. Mustard oil....4 Table spoon

# Method Of Making....

1. Wash the green chillies well in an open water.  Wipe them with a clean cloth and let it dry completely under the fan for some time....the purpose is to make them moisture less.

2. Then cut the green chillies into two parts in middle.

You can chop its small pieces as whole.

Also can remain it as whole Chilli slitting in middle as choice.

I have cut it like the following picture.

3. Place a kadhai with oil on the medium flame.

As the oil heats up...just add cumin seeds and asafoetida to crackle along with turmeric powder for a nice texture.

4. Add chopped green chillies in it and saute it and fry them well for 4 minutes.

5. As you see them roasted and crispy....just add other spices along with salt, coriander powder, saunf powder, amchur powder, methi powder etc.

Mix well for 2 minutes.

Off the flame and let it sit for 4 minutes in kadhai covering its lid.

Thus step will make green chillies little soft and delicious.

After that, take out the "Fried Green Chillies" in a plate or container.

In this way, "Chukki Hari Mirch"  or "Instant Mirch Fry' is ready to enjoy.

#  Note....

1. While cutting the green chillies...if you cut its both ends a little...it will increase its self life.

It is an important tip.

2.  If you mix other spices like coriander powder, saunf powder, Methi powder, amchur powder etc.after frying the green chillies....it will maintain its taste, nutrients, flavour and nice texture.

3. Again, the step of  green chillies sit in the steam of hot kadhai...will bring a nice cooked flavour and texture.

4. After transferring in the refrigerator, you can eat these fried green chillies for 10 days.

Thanku Friends,

Thanks again.

Sprouted Mung Stir Fry / Ankurit Hari Mung... Healthy breakfast recipe

Hello friends,

Namaskar....

# I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Today I am sharing a very nutritious breakfast recipe "Sprouted Mung Stir Fry".

It also can be served as a side dish at any meal.

# Sprouted Mung or Beans are called super food. They are packed with loads of fibre and are fat free. Sprouting helps in maximizing nutrients. It increases the level of vitamins, minerals, proteins and easier to digest.

# Let us start the recipe of "Sprouted Mung Stir Fry"

# Course... Breakfast, main course, side dish

# Cuisine... Indian, vegan, gluten free, vegetarian

# Prep Time...10 minutes

# Cook Time...20 minutes in kadhai and 5 minutes in pressure cooker

# Serving...4

# Ingredients For The "Sprouted Mung Stir Fry"

1. Green Whole Mung....250 gram

2. Cumin seeds....1/2 Tea spoon

3. Turmeric powder...1/2 Tea spoon

4. Salt to taste....3/4 Table spoon

5. Chopped green chillies...2

6. Chopped ginger...1/2 inch

7. Lemon juice...2 Table spoon

8. Chopped green coriander...2 Table spoon

9. Chopped Tomatoes...2

10. Chopped onions...1 ( optional )

11. Black Salt....1/2 Tea spoon

12. Roasted cumin powder...1/2 Tea spoon

13. Water for cooking....200 ml.

14. Oil...1 Table spoon

#  Method of Making.....

# Clean and wash green mung well for 4 or 5 times.

Let it soak in the sufficient water overnight or 8 hours.

# After that, drain out the water of soaked Mung in a strainer. 

Let it remain for 24 hour in the summer sprinkling little drops of water in between...3 or 4 times.

In winter... sprouting will take 2 days.

# Next day....you will find beautifully sprouted beans like the following picture.

# Now sprouted Mung is ready to stir fry.

On the flame and  place a kadhai with oil.

As the oil heats up... add cumin seeds to crackle along with turmeric powder.

Add sprouted mung and saute it for 1 minute.

Add salt and water...mix well and let it cook on the slow flame.

# Cover it with a plate and let it cook on the slow flame.

After 5 minutes check it and stir it and again cover it.

Accordingly, you have to cook it for 20 minutes till soft in kadhai.

# Now it is well cooked.

As it cools down a little...just add chopped green chillies, ginger flakes, tomatoes, onions, lemon juice, black salt, cumin powder etc.

# In this way, "Sprouted Mung Stir Fry" is ready to enjoy.

Serve it with a lemon slice.

You can enjoy it warm and cold both.

Street vendors sell it as cold sprinkling lots of lemon juice, green chillies and Chaat masala.

# Note....

# You can Cook this recipe in the pressure cooker in 5 minutes. Just take 1 whistle on the high flame and 5 minutes more on the slow flame adding 100 ml.water only.

Kadhai cooking gives a seperated nice  texture.

# Like many other sprouts like black gram, soyabeans, maunt etc.... sprouted moong can be eaten raw but cooking sprouts is a good way to remove any impurities and better digestion.

# You can add other veggies as your taste.

Thanku Friends..

Thanks again.

Halwai Style Stuffed Shimla Mirch / Bharwa Shimla Mirch / Stuffed Capsicum Recipe

Hello friends,

Namaskar...

# Today's recipe is ' Stuffed Capsicum in Halwais Style"...that we People enjoy in parties and wedding ceremonies.

But we will make this recipe in a more healthy way...using very less oil.

# Shimla Mirch is usually made in the Indian kitchen in many ways... sometimes "Aloo Shimla Mirch", "Besan Shimla Mirch", Aloo, Paneer Capsicum and Stuffed Capsicum as whole etc.

# Capsicum or Bell Peppers are rich in many vitamins and anti oxidants specially vitamin C. It supports the immune system,  healthy eyesight and cures iron deficiency.

# Cook Time....15 minutes

# Person...4

# Let us start the recipe of "Stuffed Capsicum"...

# Ingredients...

1. Shimla Mirch......250 gram

2. Boiled potatoes...5....400 gram

3. Chopped green chillies.. 1 spoon

4. Chopped ginger....1 spoon

5. Pinch of asafoetida

6. Turmeric powder...1/4 Tea spoon

7. Red chilli powder...1/2 Tea spoon

8. Anchor powder....1Tea spoon

9. Garam masala...1/2 Tea spoon

10. Chopped coriander leaves

11. Salt to taste or 1 and half Tea spoon

12. Oil for frying....3 Table spoon only

# Method of Making...

# Firstly wash well capsicums and Wipe them with a clean cloth for drying out.

# Then cut it's upper portion a little and Seed out like the following picture...

# Here we will make the potatoes filling....for this..

Peel the skin of boiled potatoes....

add all the ingredients like salt, asafoetida, red chilli powder,  little turmeric powder, amchur powder, garam masala, chopped green chillies and ginger and coriander leaves etc.and mash it properly.

Here we are not frying the potatoes filling because it can be avoided easily.

We are making this stuffed shimla mirch cut in slices and later it has to be well fried from the both sides automatically with a nice taste.

# Fill all the Capsicums with mashed potatoes tightly with the help of a spoon or by your hands.

Put the filling in the hollow capsicum and press it so that it could not come out while frying.

# Cut the slices like the following picture..

# Place a non-stick pan or Tawa on the medium flame with a spoon oil.

Spread the oil on the surface for making it smooth.

Now place all the slices of Stuffed Capsicum on Tawa one by one and sprinkle few drops of oil.

# Cover it with its lid and cook it for 5 minutes on the slow flame and then flip them to the other side.

# In this way flip them again, add a little oil and cook it for 5 minutes more from the other side till soft and crispy.

Lastly...fry it openly on the medium flame ( without covering for avoiding water drops ) that for 2 to 3 minutes from the both sides.

In this way,  "Delicious Stuffed Shimla Mirch" is ready to serve.

# You can make it on an iron Tawa too like the following picture.

Just sprinkle few drops of oil and water together and clean the tawa with a clean cloth.

Repeat this step two times..spread a little oil and fry Shimla Mirch like the non stick Tawa.

# Note...

# You can add boiled and mashed peas or Mater as available in the stuffing.

Paneer filling doesn't taste good.

# Just press the stuffing tightly so that it could not come out.

# Better use two spoons for flipping the slices...it makes it very easy.

Thanku Friends.

Thanks again.

Bottle gourd And Chana Dal Recipe ( Lauki Aur Chana ki Dal or Sabji )

Hello friends,

Namaskar....

# I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Friends.... summer is going on and seasonal bottle gourd is abundant in the market. This Lauki ( doodhi, ghiya ) has always been one of the healthiest vegetables. It is full of water and helps in hydrate our body and helps in weight loss.

# Chana dal is high in fibre and is an excellent source of vegetarian protein.
So the combination of these nutritious food is super healthy.
Chana dal is also called "Split Bengal Gram" and "Split Chickpeas".

# In Indian kitchen this "Lauki and Chana dal curry" is prepared once in a week or alternatively.

# The taste and flavours of this "Chana dal curry" is as delicious like chickpeas or chole but this bottle gourd makes this chana dal more healthy.

# Let us start the recipe of " Lauki and Chana dal curry"

# Prep Time....7 minutes
# Cook Time.....20 minutes
# Calories....230 gram
# Person...2 to 3

# Ingredients for pressure cook

1. Chana dal.....70 gram
2. Lauki....200 gram
3. Water....3oo ml.
4. Salt to taste...3/4 Table spoon
5. Turmeric powder....1 Tea spoon

# Ingredients after pressure cook

1. Garam masala...1/2 Tea spoon
2. Chopped green chillies..1or 2 

3. Ginger.....1 spoon
4. Chopped coriander leaves

5. Lemon juice...2 spoon


# Ingredients For Tadka...

1. Desi ghee....2 or 3 Table spoon
2. Cumin seeds....1/2 Tea spoon
3. Asafoetida...2 pinch
4. Red chili powder...1/4 Tea spoon

# Method of Making...

1. Wash well chana dal and soak it in the water for 1 hour because it takes time to soak.

2. Meanwhile Prepare bottle gourd or lauki.
Just wash, peel and cut in small pieces.

3. Now transfer soaked Chana dal and chopped lauki with salt and turmeric powder in the pressure cooker with 300 or 350 ml. water and let it boil on the high flame.

4. As the first boil comes....just take out all the foam ( impurities ) over the dal and cover the lid.

Like the following picture...( It is a healthy step or tip always done by our mom and grandma in olden times....when there was no pressure cooker )

5. Now pressure cook this Lauki and chana dal curry till one whistle on the high flame and 18 to 20 minutes on the sim flame.

Just off the flame as you smells good and let it pressure down by itself.

6. Add garam masala, lemon juice and chopped coriander leaves.

Chopped green chillies and ginger are optional...if you like.

7. Lastly transfer the tadka in this curry.

For making Tadka...

Add ghee or oil in the tadka pan...as it heats up...just add cumin seeds and asafoetida to crackle.

Off the flame...as it cools down a little then add red chilli powder to avoid from burning.

In this way.... "Delicious Lauki And Chana Dal Curry" is ready to enjoy.

# Note....

# Soak the Chana dal sufficiently....at least 1 hour...it will lessen the cooking time and make soft.

# One Tip more... beans, grains, pulses, Kabuli chana etc.if soaked in less water then it takes less time in soaking.

# You can replace lauki into Tinda, Zucchini and more veggies.

# like chole...lemon juice enhances the taste of this curry.

In absence...use amchur powder or tomatoes.

# You can make its dry curry using less water but usually it is consumed as  a main dipping dish in the lunch or dinner.

Thanku Friends.

Thanks again.

Kalakand Milk... Popular Indian Sweet

Hello friends,

Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

# Kalakand is a popular Indian Sweet made by reducing milk and sugar.

Kalakand is much preferred for its moist and delicate grainy texture that is produced by using alum or lemon juice.

#  It is widely sold in sweet stalls. It is made by simmering milk for a long time using alum to form solids by halwais.

#  So kalakand Barfi is not commonly made in households. People refrain from making it at home.

# But today I am sharing with you a quick and simple method of making this Kalakand Barfi. Through which you can make it easily with milk only..

# Prep Time...5 minutes

# Cook Time....45 to 50 minutes

# Serving....6

# It needs few ingredients.They are as follows....

#  Ingredients....

1. Milk.......1 1/2 liter

2. Sugar.....150 gram

3. Lemon juice....3 Table spoon ( khaane wali chammach )

4. Cardamom powder...1/2 Tea spoon

5. Some chopped pistachios for garnishing....2 Table spoon

# Method of Making...

#  Boil the milk in a heavy bottomed kadhai on the high flame.

# As the milk starts boiling, set the flame on the medium and stir the milk constantly  or 1 or 2 minutes intervals from the all sides.

In this way, you have to stir the milk till it remain half or 50 percent.

# This stirring process of milk will take 30 to 35 minutes.

As the milk reduces half...just off the flame.

# Now add 3 spoon lemon juice with 3 spoon water....as it starts cursing...just add sugar and mix.

Cover it with a plate and let it sit for 1 hour.

# After 1 hour...you will find grainy texture of kalakand as is needed for the recipe.

Just see the picture below.

# Now on the flame...stir the mixture of Kalakand constantly on the medium high flame.

Just half cover the kadhai with a plate avoiding from hot drops of it.

#This total stirring will take 10 to 12 minutes.

As it comes in the form of Barfi dough... immediately off the flame.

Don't overcook it. Because later as it cools down....it will become more thick.

The Picture is below...

# Just transfer it in a greased tray or container and level it with a greased wooden spoon or greased bowl.

# Sprinkle some chopped pistachios and almonds and press them with a spatula to fix.

# Let it rest for few hours for good results.

In this way,  Delicious Kalakand Barfi is ready in less time and without troubles.

# Note...

1 Always cook sweets in a heavy bottomed kadhai because it tastes better and avoids sticking.

2. Adding a little water in lemon juice makes the curdling slow in forming solids.

3. Accordingly you can adjust the amount of milk for desired kalakand more or less.

Suppose...

1 kg. Milk needs....100 gram sugar and 2 spoon lemon juice

1/2 kg.  Milk needs 50 gram sugar and 1 spoon lemon juice.

4. Don't overcook the dough of Kalakand. It should be little soft....later it will become tight itself.

Transferring in the refrigerator...you can eat it for a week.

Thanku friends for your liking.

Thanks again.