Paneer and bell pepper curry

A quick and delicious  recipe for rolls.  

Ingredients 

Paneer - 200 grams cut into cubes

Bell pepper -  yellow, orange, red and green colour 1/2 each cut into cubes. 

Tomato -  1

Onion -  1

Tomato sauce one tbsp

Chilli sauce  1 tsp

Salt for taste 

Coriander leaves a little 

Red chilli powder a little 

Turmeric powder a little.

Olive oil 1 tsp 

Green chilly one

Ginger a  small  piece 

Method of preparation

Wash and  cut Paneer and bell pepper into cubes.  Slit Green chilly, ginger into thin slice. Pour oil and  add onion and  sauté for a minute.  Add green chili,  ginger and bajji chilli.  Mix well add chopped tomatoes and bell pepper.  Adjust salt and add cubed Paneer.  Gently mix in all ingredients.  If needed add  half a cup of water.  Little red chilly powder and tomato chilly sauce.  Make sure the vegetables are cooked and Paneer turned into mild golden brown.  Garnish with chopped coriander leaves and  serve as a side dish for phulka.  If you do not add water this curry can be filled in  rolls.  Enjoy this super healthy curry for lunch or dinner. 

Pacha kurumulagu pickle( Fresh raw pepper pickle)

Fresh pepper pickle (Raw pepper)

Ingredients

Fresh pepper  -  10 strings
Ginger a  small piece
Lime juice  - extracted from 5 lemons.
Salt to taste

Method of Preparation

Wash and use a clean kitchen towel to dry fresh pepper.  Cut ginger into small pieces. Extract juice from lemon and remove seeds using a  strainer.  In a glass jar add pepper, ginger, lime juice and adjust salt.  Mix well.

If you want you can add freshly chopped lemon pieces.  Make sure you pluck very tender raw pepper as it will be less spicy.  

Dum aloo gravy

Dum aloo is made with tiny soft potatoes. It's taste great with poori, roti or rice.  I have tried to make it as a semi gravy.

Ingredients

Baby aloo -  1 kg
Fresh peas a small cup
Tomato -  2
Onion -  2
Green chili - 2
Ginger a small piece
Jeera one tsp
Coriander whole one tsp
Dry red chilli -  2
Garam masala a pinch
Ghee one tsp
Peanut oil a tsp

Method of preparation

* wash and cook baby potatoes for three whistle. Once cooked remove potatoes from cooker peel the skin and cut into halves.  Use a fork to poke the potatoes.

*chop one tomato and one onion into small pieces.

*grind one tomato,  onion, green chili, ginger, red chili to a smooth paste.

In a thick bottom heated  pan pour oil. Add chopped onion and tomato, sauté for 2 minutes,  add tomato and onion paste. Mix well allow the paste to cook in medium flame till oil separates from the pan.  Add turmeric powder and baby potatoes.  Coat aloo with onion gravy. Add fresh shelled peas.  Mix all the ingredients gently.  Reduce flame adjust salt.  Allow the aloo to slowly absorb all the masala. Add a teaspoon of Ghee. After about 10 minutes add a cup of hot water.  Mix the dum aloo gravy and further cook it for about 5 minutes. Add garam masala mix gently now dum aloo will release fresh aroma of garam masala.   Off stove add chopped coriander leaves and  serve hot with freshly made phulka or poori.  

Vegetable rice savai with coriander chutney

Vegetable rice savai and coriander chutney

Ingredients

Rice sevai -  cooked two cups
Vegetables like  beans,  green peas, carrot,  cabbage and capsicum chopped - one cup

Onion, garlic, green chili and ginger chopped finely.

In a heated pan pour oil and  add a little jeera.  Once jeera splutter add onion, garlic, green chili and ginger.  Sauté for 2 minutes.  Add rest of the vegetables and cook for about minutes adjust salt.  Add cooked sevai to it and mix well.  Add chopped coriander leaves and a dash of crushed pepper.  Mix well and serve hot with coriander chutney or sambar.  This can be packed as lunch for school going children.  Enjoy vegetable sevai as breakfast or lunch.  

Vegetable rice paper roll

A quick and healthy evening snack for children.

Vegetable rice paper roll

Ingredients

Cabbage-one cup
Tomato- 1 large
Green pepper 1/2
Ginger a thin slice
Green  chilli -  1

Method of Preparation

Wash and  chop the vegetables into thin slices. Add a little salt and mix well.  Take one sheet rice paper,  quickly run water in it.  Spread in a flat surface or plate. Fill prepared vegetables salad and roll into desired shape.  Enjoy the quick and healthy snack with sweet and sour sauce.

Variation : you can try this roll with left over vegetable noodles.

If you like to fill cooked vegetables try sauté the salad in a little olive oil,  add a little crushed pepper.  Try this if you find raw cabbage pungent. 

Tomato, carrot and parsley soup

Winter vegetables like carrot and  tomato is best for making delicious soup.  Choose ripe tomatoes for making soup.


Tomato, carrot and parsley  leaves soup.

Ingredients

Tomato -  10 medium sized

Carrot -  1

Ginger a large piece

Ajwain leaves a few

Parsley y leaves a few

Basil a few

Crushed pepper a few

Salt as required

Method of preparation

Wash and slit tomatoes and carrots, grate ginger,  wash basil,  ajwain and parsley  leaves,  put everything together in a large pressure cooker. Add about 5 cups of water.  Add salt and pepper. Close the lid of pressure cooker and cook for two whistles.  Once it cools down open the lid and use a strainer to remove only cooked vegetables.  Preserve the vegetable stock. Allow it to cool. Grind it in a mixer. Add vegetable stock and little more hot water if the soup is too thick. Adjust salt and pepper.  Serve with bread toast. It's very healthy and nutritious.

Raw banana (vazhakkai) and potato bajji

Evening snacks are my children's favourite .  Both love crispy pakodas and yummy Indian snacks .  Today I made raw banana bajji(pakoda)  with just one raw banana and potato the whole family can munch on delicious snack.

Vazhakkai and Aloo bajji

Ingredients

Raw banana - 1 cut into thin slices.
Potato  - 1cut into thin slices.
Red chilli powder  - 1 tsp
Garam masala  - 1/2 tsp
Ajwain a little
Hing a pinch
Salt as required
Jeera and coriander powder a little each
A few pudina and palak leaves finely chopped .
Ginger powder a little
Basan one large cup

Method of preparation

In a large bowl add besan , salt, red chilli powder , ajwain , ginger powder , jeera coriander powder , hing and garam masala powder .  Mix well by adding  water and make a thick batter out of it.  Add chopped pudina and palak leaves.  Mix well.  Keep oil for deep frying in an iron pan.  When the oil is medium hot dip each pieces of raw banana into the prepared batter and slowly drop it into oil.  Fry till raw banana/potato bajji turns into golden brown . Once done remove the backing using perforated ladle into kitchen absorbent towel spread on a bowl or plate.  Enjoy the delicious snack with green chutney or tomato ketchup .