Stuffed Capsicum

Stuffed capsicums can be prepared in a variety of methods. You can steam, grill or bake them.

Ingredients:

Capsicums: 4 ( any colour)

Potatoes: 4 (medium size)

Green chilies: 2.

Grated ginger: 1 tsp.

Grated Garlic 1 tsp

Onion: 1.

Garam masala: ½ tsp.

Turmeric powder: 1tsp.

Amchur( mango powder) 1/2 tsp

coriander powder 1 tsp

Jeera: 1 tsp

Lemon juice: 1tsp.

Salt to taste

Oil: 3 tbsp or more (depending on the method)Finely cut coriander leaves: 1 tbsp..

Method:

Wash the capsicum and remove the stalk portion.

Put them in microwave for 5-8 min or simply steam them

Remove the seeds.keep the seeds aside for using them in stuffing mixture.

Apply salt to the inside and outside of the capsicums and keep them inverted.

Boil, peel and mash the potatoes.

Chop the onions and green chillies finely.

Heat 1 tbsp. of oil/ghee in a thick bottomed pan

Add jeera.When it splutter, add the finely grated ginger , grated garlic,cut onion and green chillies .

Saute until the onions are transparent.

Add the mashed potatoes, turmeric powder,coriander powder,mango powder, garam masala, and salt.

Saute until all the ingredients are well mixed and dry.

Remove from heat and add the lemon juice and half of the coriander leaves. Mix well and cool.
Stuff this mixture into the capsicums.

In a big iron skillet, heat about 1 tablespoon of oil/ghee. Place the stuffed Capsicums neatly in a circle and cook them covered on medium heat for about 15 to 20 minutes. Turn them to sides in-between so that they could get cooked evenly on all sides. (You could also cook these stuffed capsicum in oven - baking and broiling at 375 F until they are soft and tender to touch.)

Remove, cut into halves or quarters, garnish with the remaining coriander leaves and serve!

Bengali khichadi

This khichadi is very delicious .Try it and share your experience.
Ingredients
1 cup rice (washed and soaked 30 minutes)
1 cup masoor dal (washed and soaked 30 minutes)
1 tbsp. channa dal (washed and soaked 30 minutes)
1 bay leaf
3 green cardamoms
1 stick cinnamon
3 cloves
1/2 tsp. cumin seeds
10-12 tiny onions peeled or1/2 cup sliced onions
10-12 baby potatoes washed clean
1/2 cup peas
1 carrot diced
1 tsp. ginger grated
1 tsp. garlic grated
3-4 green chillies finely chopped
1 tbsp. coriander finely chopped
1/2 tsp. turmeric powder
1/2 tsp. garam masala
powdersalt to taste
5 cups water
2 tbsp. ghee
Method
Drain dals, rice in a colander and keep aside.
Save this water for adding later. Semicrush spices (cardamom, cinnamon, cloves)
Heat 1 tbsp. ghee in a large heavy skillet.
Add cumin seeds, bayleaf, crushed spices, splutter. Add ginger, garlic, chillies, stir fry for a moment.
Add onion, potato (with skin), sitrfry for 2 minutes.
Add carrots, peas, turmeric, garam masala, salt.
Add dals, rice and gently stirfry for 1 minute.
Add water to make drained water 5 cups.
Heat well and add to skillet. Stir, bring to a boil, cover and simmer till done.
Rice and dals should be done but not overdone.
Veggies will get soft and water should be absorbed.
Add more water if required in between.
When done, pour remaining ghee and sprinkle coriander. Serve piping hot with gravied veggies or kadhi or plain curd

Paneer saunfiyana

Paneer Saunfiyana is my own creation . I added saunf( fennel )because it is highly aromatic and flavorful herb with culinary and medicinal uses.Fennel seeds can relax the intestines and reduce bloating caused by digestive disorders
Serving: 4-6 Prep time: 20-40 min
Ingredients

• 200 gm Paneer
• 1 Small Can(1/2 cup) Sweetened condensed milk
• 4 Tomato Paste
• 1 Tea spoon coriander Powder
• 1/2 Tea spoon Cumin Powder
• 1/4 Tea spoon Red chilli Powder
• 4 Green Chilli Paste
• 1/2 Tea spoon Cardamom Powder
• 1 Tea spoon Fennel (Saunf)
• 1/2 Tea spoon Garam Masala
• 1 Tea spoon Cashew powder
• 1 Tea spoon Amond Powder
• 1/2 Tea spoon cooking oil/ghee( clarified butter)
• 5-10 Resins for Garnishing
• Salt to taste

(Tip:You can use cream/malai/half n half instead of condensed milk and for sweetening you can add pinch sugar.)


Method

• Cut paneer into small cubes. Fry on medium heat till slightly brown. (Tip:Paneer available in packet can be softened either by soaking it in warm water for 30-40 min prior to cooking or heat in microwave with 200 ml water for 1-2 min ।It will become very soft)
• Heat 1 tsf oil /ghee in pan/kadai and add fennel(saunf ),cumin powder,red chilli powder,cardamom powder, green chilli paste .cook until spices are aromatic.
• Add tomato paste and cook for 3-4 min
• Now add condensed milk and mix well and add panner
• Cook it for another 2-3 min then add cashew and almond powder.Once the gravy get thickened add salt and at last add garam masala .Remove it from flame.
• Garnish it with resins ,saunf,chopped chillies.
• Serve it hot with rice/naan/chapatti

Suji ka halwa ( Kesari)

Ingredients 

1. 1 Cup Suji(semolina)
   
2. ¾ Cup Sugar 
   
3. 3 Cup Whole milk 
   
4. 3 Table spoon ghee/butter/vegetable oil 
   
5. 1 Tea spoon Cardamom (Elaichi) powder 
   
6. 1/8 Tea Spoon Kesar( Saffron) 
   
7. ¼ Cup Chopped Almonds 8.¼ Cup Chopped Cashew
   
8. ¼ Cup Resins 
   
9. 2 table spoon shredded coconut
   

Method

1. Heat the Ghee on low heat. 
   
2. Fry Semolina until golden brown.
   
3. Boil milk with kesar for 1-2 min 
   
4. Add kesari milk and cook on low heat until all milk is absorbed.
   
5. Add chopped almonds, cashew, resins and Cardamom seeds. 
   
6. Add sugar and cook on low heat. 
   
7. When it leaves the sides of the pan 
8. Garnish with shredded coconut and serve

Tip

1. You can use water instead of whole milk to make it low fat