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Wednesday, June 30, 2010

Capsicum Rice / Healthy Lunch Box Recipes

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I tried out the Capsicum Rice today and it turned out yummy…! This fast and flavorful dish is a simple  and quick one, without compromising taste and flavor.
Capsicum tastes great, when mixed in curries. It supplies the rice with a colorful look of savor.
Also, this vegetable is used as a spice and medicine.
Capsicum is rich in nutritional value and associated with numerous health benefits. Adding capsicum  to our food, increases the metabolic rate and thus burns excess calories. Capsicum, truly deserves to be included in our daily menu...!
Here is the recipe of colorful and delicious Capsicum Rice..:-))
·Capsicum                          - 1
·Rice                                  - 2 cup
·Ghee                                 - 1 tbsp
·Oil                                     - 2 tbsp
·Mustard                             - ¼ tsp
·Cumin                                - ½ tsp
·Bengal gram                       - 1 tsp
·Red chilly                           - 1 or 2
·Peanuts                              - 5
·Cashewnuts                         - 3 to 4
·Onion                                   - 2
·Grated ginger garlic               - 1 tbsp
·Green chilly                         - 1
·Tomato                                - 1
·Turmeric pwd                       - a pinch
·Lemon juice                        - 1 tbsp
·Chopped coriander leaves     - handful
·Salt to taste
To prepare Masala pwd:
·Red chilly                          - 1
·Cinnamon                          - 1
·Clove                                 - 1
·Cumin seeds                      - ½ tsp
·Coriander seeds                - 1 tsp
·Bengal gram                     - 1 ½ tsp
1.     Heat a tsp of ghee in a fry pan .
2.     Roast all the ingredients of masala and allow to cool.
3.     Grind to fine pwd.
4.     Wash and pressure cook the rice, until it is ¾ th done.
5.     Pour oil in a pan, heat it .
6.     Temper with mustard, cumin, bengal gram, red chillies, curry leaves, peanuts and cashew nuts.
7.     Add chopped onion, and fry till it turns golden.
8.     Add grated ginger and garlic, fry till raw smell disappears.
9.     Add green chilly, chopped tomato and allow to cook in medium flame.
10.  Now add chopped capsicum, toss for few mins, till they turn tender.
11.  Add cooked rice, turmeric pwd and salt.
12.  Sauté well and combine.
13.  Sprinkle powdered masala of step 3.
14.  Add fresh lemon juice and mix gently.
15.  Garnish with chopped coriander leaves.
16.  Serve hot with onion raitha.
17.  Delicious Capsicum rice ready to taste.

Tuesday, June 29, 2010

Dum Aloo Recipe / Punjabi Dum Aloo

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Dum Aloo is a favored Indian curry recipe. It is a truly awesome vegeatarian potato dish.
Dum Aloo can be literally translated into pressure (Dum) cooked potatoes (Aloo). This rich spicy gravy is an excellent side dish with puris, chapattis or parathas. This is traditional kashmiri delicacy in a rich spicy gracy. In this cooking method, the food is cooked under pressure on its own juices.
Here is the simple Dum Aloo recipe for you to enjoy…:)
·Potato                               - 200 g
·Tomato                             - 1
·Onion                                - 2
·Green chilly                       - 2
·Ginger                               - small piece
·Garlic                                - 3 to 4
·Lemon juice                       - 1 tbsp
·Yogurd                              - 2 tbsp
·Salt to taste
·Oil to fry
·Curry and coriander leaves
Spices :
·Coriander pwd                   - 1 tsp
·Red chilly pwd                   - 1 tsp
·Turmeric pwd                     - ½ tsp
·Garam masala pwd            - ½ tbsp
·Cumin seeds                     - 1 tsp
·Olive oil                             - 1 tbsp
1.     Wash and remove the peel from potatoes and prick them
2.     Pressure cook for one whistle, ( should turn tender )
3.     Allow to cool, marinate with turmeric pwd, red chilly pwd and lemon juice for 10 mins.
4.     Shallow fry in hot oil and keep it reserved.
5.     Smash tomato in a blender.
6.     Transfer the puree to a bowl and keep aside.
7.     Grind onion, garlic, ginger, green chilli to paste.
8.     Add yogurd to the spices and mix well
9.     Heat oil in a fry pan, add cumin seeds and wait to crackle.
10.  Add onion paste of step 7 and stir in medium flame for 4 to 5 mins.
11.  Add all the yogurd spice paste and allow to cook until oil separates.
12.  Add tomato puree and stir for 1 minute.
13.  Keep in low flame and fry till a meshy texture appears. ( 5 to 7 ) mins
14.  Add shallow fried potatoes, cover & simmer for 2 mins.
15.  Garnish with freshly chopped curry and coriander leaves.
16.  Serve hot with Roti, Naan, Chapati & Bread.
 Meet U All in next post…until then Bye…Take Care…!
With Love,

Monday, June 28, 2010

Fish Finger / Starter Recipes

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Fish Finger is a very popular recipe. This quick and easy dish, can be made with fresh cod and coated with bread crumbs. The fish is a wonderful source of good nutrients and tastes awesome. Fish are very high in omega – 3 fatty acids, which helps in the protection from diseases like cancer, arthritis, high strokes and heart disease. Also, it’s a kids favorite recipe.
Enjoy this delicious Fish Finger recipe here…!
·Fish                                  - ½ kg
·Eggs                                 - 2
·Lemon juice                       - 2 tbsp
·Black pepper pwd              - 2 tsp
·Bread crumbs                    - 1 cup
·Oil to fry
·Salt to taste
1.     Clean and cut Fish into finger shaped lengthy pieces.
2.     Marinate with lemon juice, pepper pwd and salt.
3.     Keep in fridge for  ½  an hour.
4.     Take a small bowl, drop the egg and beat well.
5.     Dip the marinated fish finger in beaten egg.
6.     Then cover it with bread crumbs.
7.     Roll in palms to coat the crumbs nicely.
8.     Heat oil in a fry pan.
9.     Deep fry the fish finger, until they are cooked and crispy.
10.  Serve hot with tartare sauce or tomato sauce.

Sunday, June 27, 2010

Onion Chutney: ( Ulli Chutney )

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Onion Chutney:  ( Ulli Chutney )
This is one of the easy to prepare and tasty Indian chutney recipe. It has a pleasing blend of sauted onions & red chillies.  This tangy onion chutney tastes heavenly, when made fresh and goes excellent with any South Indian breakfast.
Here is the simple, healthy onion chutney recipe for you to giv a try…
  • ·Onion                                - 2
  • ·Oil                                    - 1 tbsp
  • ·Bengal gram dal                - 2 tbsp
  • ·Red chilly                          - 2 or 3
  • ·Mustard                            - ¼ tsp
  • ·Cumin seeds                     - ½ tsp
  • ·Curry leaves                      - 3 to 4
  • ·Salt to taste

1.     Heat oil in a fry pan.
2.     Add Bengal gram dal, red chilly and toss.
3.     Add chopped onion and sauté till it turns golden.
4.     Allow to cool.
5.     Add salt and grind in blender to fine paste.
6.     Heat 1 tsp oil and temper with mustard, cumin seeds and curry leaves.
7.     Add this to chutney, mix well.
8.     Healthy, delicious Onion chutney ready to taste.

Participates in   Healing Foods-Onions Event hosted by Priya

Saturday, June 26, 2010

Carrot Pakora

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Carrot Pakora: 

Carrot Pakoras are  favorite in India. This is a healthy and nutritious snack. This delicious fried fritters are just perfect with a hot steaming cup of masala chai. The use of grated carrots adds a unique texture and addition  of sooji to the mixture makes the pakoras more crispy and inviting.

The  tasty tea time snack recipe is here for you to try…:)

  • ·Carrot                                             -  2
  • ·Gram flour                                     - ½ cup
  • ·Rice flour                                      - 1 tbsp
  • ·Sooji ( Rawa)                                 - 2 tsp
  • ·Red chilly pwd                               - ½ tsp
  • ·Asafetida pwd                               - ¼ tsp
  • ·Chopped curry leaves
  • ·Oil to fry
  • ·Salt to taste


1.     Wash, peel and Grate the carrot using the grater.
2.     Sprinkle gram flour, rice flour, rawa, red chilly pwd, asafetida pwd and salt.
3.     Mix all the above, just sprinkling water, if necessary.
4.     Heat oil in a fry pan.
5.     Sprinkle the mixture in hot oil.
6.     Fry to golden.
7.     Yummy n crispy carrot pakora ready to taste.

Sending this recipe to Vegetable Marathon - Carrot by PJ.
With Love,