Capsicum In Cashewnut Paste

Ingredients

onion - 1

ginger garlic paste - 1 tsp

red chilli powder - 2 tsp

curry powder - 1 tbl.sp

turmeric powder - 1/4 tsp

garam masala - 1/4 tsp

yoghurt - 2 tbl.sp

juice of half lemon

capsicum - 2

yoghurt - 2 tbl.sp

salt as per taste

paste of 15 cashewnut soaked in water

cumin seed - 1 tsp



Method

Heat oil in a pan, add cumin seed. When it splutters add onions and cook till soft. Then add ginger garlic paste and saute for few seconds, Add yoghurt and all the powder masala and cook for a minute. Add Capsicum and cover and cook on a slow flame till done.

Add cashewnut paste and juice of half lemon and let it simmer on a slow flame till done.

Garnish with corriander leaves and serve hot with rice or roti.

Vegetable Pulao Recipe

Ingredients
1/2 kg of rice soaked in water for half an hour.
onion - 1 big
ginger garlic paste -2 tsp
tomato - 3
corriander powder - 1tsp
cumin powder - 1 tsp
cumin seed - 1 tsp
bay leaf - 1
turmeric powder - 1/2 tsp
garam masala - 1/2 tsp
red chilli powder and salt as per taste
juice of half lemon
mixed raw vegetable - 250 gm
few corriander and mint leaves for garnishing
water - double the quantity of rice for cooking


Method
Heat oil in a pan along with ghee/butter. Add cumin seeds. when it splutter add bay leaf and then onions and saute till it turns golden brown in color. Add ginger garlic paste and saute till the raw smell goes, then add tomatoes and saute for few minutes.
Add all the powder masala and mixed vegetable and stir well. Cook for few minutes and then add water double the quantity of rice. Add juice of half lemon and corriander and mint leaves and leave it to boil.
When it starts boiling add  rice and cook on a medium flame till done. Keep on stirring in between till done.
Serve hot with pickle and raita.

Pumpkin French Fries

Ingredients
Pumpkin - cut like french fries 250 gm
crushed garlic - 3
salt and pepper as per taste
cornflour - 2 tsp
red chilli powder to sprinkle


Method
Mix all the ingredients except red chilli and leave it aside for 10 minutes.
Deep fry in oil till golden brown and sprinkle red chilli powder on top and serve hot.

Prawns Bhindi Masala

Ingredients
prawns - 250 gm
okra/bhindi - 250 gm
onion - 2
ginger garlic paste - 2 tsp
tomato - 2 or puree - 1 tbl.sp
corriander powder - 1 tsp
madras curry powder - 2 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
cumin seed - 1 tsp
few curry leaves
red chilli powder and salt as per taste
corriander leaves for garnishing


Method
First clean and wash the prawns and marinate it with little salt and tutmeric powder.
Heat oil in a pan and add cumin seeds and let it splutter. Then add curry leaves and then onion. Saute the onions till light golden brown in color.
Add ginger garlic paste and saute for few seconds and then add tomato puree and cook for 2 to 3 minutes till  the raw smell goes. Add all the powder masala and bhindi and cook till soft. In the last add Prawns and cover and cook for few minutes till done.
Serve hot with rice or roti.

Cheesy Spinach Corn Sandwich

Ingredients
few bread slices
few cheese slices
potato - 1 boiled and mashed
corn - 1 cup
7 to 8 blanched spinach leaves
ginger green chilli paste - 1 tsp
roasted cumin powder - 1 tsp
 bread crumbs - 1 cup
salt as per taste

for the spread
mayonnaise - 2 tbl.sp
tomato ketchup - 1 tbl.sp
salt and pepper as per taste


Method
First blend coarsely spinach and corn and then to it add all the ingredients given and make small flat round balls. Shallow fry in oil till golden brown.
Heat bread till crispy.spread mayonaisse mixture on top and place one cheese slice and spinach cutlet. close with other bread and cut into half and serve.

Tomato Rasam

Ingredients
tuvar dal - 3 tbl.sp
tomato - 4
ginger - 1 small piece
turmeric powder - 1/2 tsp
asafoetida -1/4 tsp
tamarind pulp - 2 tbl.sp
sugar - 1 tsp'
salt as per taste

for making rasam podi/masala
corriander seed - 1 tbl.sp
cumin seed - 1 tsp
black pepper pods - 1 tsp
masoor dal - 1 tsp
urad dal - 1 tsp
chana dal - 1 tsp
fenugreek seed - 1/4 tsp
mustard seed - 1/2 tsp
red chillies - 3


for tempering
red chillies - 1
mustard seed - 1 tsp
few curry leaves

Method
Cook tuvar dal in enough water along with tomato, ginger, turmeric powder, asafoetida.
Dry roast the ingredients given for rasam and blend it to a fine powder.
when dal is cooked, blend it well and add rasam masala, tamarind pulp, sugar and salt and cook for two minutes.
Temper it with given ingredients and serve hot.

Tomato Ginger Chutney

Ingredients
tomato - 3
ginger - one small piece
few curry leaves
green chilli - 2
salt as per taste

for tempering
mustard seed - 1 tsp
few curry leaves
red chilli - 1

Method
Blend all the ingredients given into a fine paste and temper it with mustard seeds, curry leaves and red chilli. Serve with idli or dosa.