This colourful Bell pepper stir fry is an easy and delicious accompaniment to either Rice or Roti. You can even sandwich it between slices of bread or wrap it up in a tortilla. Seasoning of choice can be used, though today I have made it the traditional Indian way.
One piece each of Red, Yellow, Orange and Green Bell peppers
2 tsps oil
1 tsp mustard seeds
1/2 tsp Hing/Asafoetida
1 tsp chilly powder
1 tbsp Amul butter
Chop the Bell peppers into bite sized square pieces. Heat oil in a pan. Drop in the mustard. After it splutters, add the Hing and the chopped Bell peppers. Tip in the Chilly powder and a pinch of salt. Saute on medium flame till done but crunchy. Add the Amul Butter, mix well and serve hot.
Raw mangoes, Amla and Lemons are brined when in season and used during the Monsoon season in India, specially so by the Konkani community . One can make a chutney, gozzu or use it even in a subzi.
6 Raw mangoes/Kairi
12 tbsps Salt
1 litre of water/ 4 glasses
Add the salt to the litre of water mentioned above and boil it till it is reduced to 750 ml/3 glasses. Allow to cool thoroughly. Pour it into a ceramic jar or a glass bottle. Drop in the Raw mangoes and cap it tightly. Allow to mature for atleast a couple months before use.
After the Watermelon Rind Halva, comes the Dosa. Soft, fluffy and porous ones which are accompanied by a Chutney. I like to use Coconut oil to make these dosas as that is how they are traditionally made. You may use oil of your choice.
250 gms Rice
100 gms Urad dal
One fistful Poha/Beaten rice
6 tbsps grated coconut
2 fistfuls Watermelon Rind/ white portion
1/2 tsp Methi/ Fenugreek seeds
Wash and soak the rice and urad dal together for five hours. Soak the Methi separately. Tip the methi, Poha, grated coconut and the watermelon rind and grind to a smooth paste. Add the urad and dal mixture and grind till the batter is smooth and fluffy. Pour it into a container. Add salt, mix and allow to ferment for 10-12 hours. Before making the Dosa, mix thoroughly. Heat a Tava/griddle. Pour a ladleful of the batter and spread it to a four or six inch diameter circle. The Dosa has to be thick and not spread thin. Drizzle a spoon of coconut oil. Cover and cook. These dosas are cooked only on one side. Remove the Dosa gently and serve it hot with a Chutney.
The peel of any fruit contains maximum vitamins. I normally put the peel or skin of vegetables to good use and other than fruits like oranges and grapefruit, most fruits are eaten along with the peel. Decided to try a Lemon Sherbeth along with the zest as it is high in Vitamin C. It tastes Divine.
750 ml chilled water/ 3 glasses
9 tsps of sugar/ or as per choice
1 tsp Everest Chaat Masala
1 tsp Black salt
Wash the lemons well. Grate the outer peel of the lemons till they appear white. Keep it aside. Cut the lemons into half and squeeze out the juice. Grind the Lemon zest, Chaat masala, black salt, sugar and lemon juice. Pour it into the chilled water. Add the ice cubes and serve immediately.
I have posted a couple of Bread Upma recipes earlier. One with onions and one without. I learnt this one from my late Mother in law who used to rustle up such quick delicious items when the children were hungry.
12 slices of Bread cut into bite sized pieces
2 medium sized onions sliced
2 potatoes deskinned and cubed
9 green chillies chopped fine
2 sprigs Curry leaves
4 tbsps finely chopped coriander leaves
1/4 tsp Hing /Asafoetida
1/4 coconut grated
3 tbsps oil
2 tbsps Ghee/Clarified Butter
1 tsp Jeera /Cumin seeds
A pinch of Haldi /Turmeric powder
Add salt and Hing in a small glass of water. Mix and sprinkle it on the pieces of bread. Heat the oil and Ghee mixture in a pan. Drop in the Jeera and after it splutters, add the sliced onions, green chillies, cubed potatoes and curry leaves. Drop in a pinch of salt and roast till the onions are translucent and the potatoes are done. Add the Haldi. Toss. Drop in the bread and mix. Heat thoroughly. Garnish with grated coconut and coriander leaves. Mix thoroughly and serve hot.
This is a best out of waste recipe. Delicious Halva made from the white portion that is left behind after scooping off the water melon from it’s rind. It is also used to make soft fluffy dosa. The watermelon this time was huge, so could get quite a huge amount of the white portion.
White portion of the Watermelon grated fine
Sugar as per requirement
Cashewnuts and kishmish
Ghee to roast the dried fruits
Tip the grated rind and sugar into a microwave safe bowl. Power cook for fifteen minutes. Remove, mix and check for consistency. If still a little watery, power cook for another five minutes. Heat the Ghee in a pan. Drop in the Cashews and kishmish and roast to a golden brown. Tip in the Halva and heat thoroughly. Add cardamom powder, mix well and serve hot
Note: The amount of sugar totally depends on the sweetness of the rind. Add a small quantity at first. If required, more can be added later on.
This Bonda has been made from left over Upma. To a cup of leftover upma I added one large finely chopped onion, two tbsps finely chopped coriander leaves, 1 tbsp finely chopped mint leaves, half a tsp of pepper powder salt and half cup of rice flour. Sprinkled a little water, mixed well, rolled it into balls and deep fried it to a golden yellow. You can serve it with a Chutney, ketchup or Rasam. Recipe link to the Upma is given below.
The stems of any of the leaves used in seasoning impart a fragrance which is unmistakable. Be it curry leaves or coriander, when added to a pot of boiling Rasam or Sambhar, add to it’s taste. Here I have used the stems of Coriander leaves to make a delicious Rasam. The other reason is, the price of Coriander leaves has sky rocketed because of the Lock down. Making the best use of whatever available.
Stems of a medium sized bunch of Coriander leaves
1 tsp Tamarind paste
1 tsp pepper powder
10 garlic flakes crushed
1 tsp Jeera/ Cumin seeds
1 tbsp oil
1 dry red chilly
A big pinch of Haldi/ Turmeric powder
1/4 tsp Hing/Asafoetida
2 sprigs curry leaves
2 sprigs of Coriander leaves
Wash the stems well. Drop them into a pan along with a litre of water. Add the tamarind paste, salt, pepper powder and the crushed garlic. Heat oil in a pan. Drop in the Jeera and after it splutters add the Hing, red chilly and the curry leaves. Toss. Drop in the Haldi and immediately pour the seasoning into the boiling Rasam. Boil till it is reduced to three fourth of a litre. Switch off. Garnish with coriander leaves and serve with rice or, as an appetizer.
This is a delicious and nutitious breakfast option which is easy to make. You can use vegetables of your choice, but I prefer using the ones that cook easily to avoid cooking them separately. I learnt this Bhakri from my sister in law Dr. Ramitha Pai who prefers to keep breakfast light but healthy.
200 gms Rava/Semolina
3 tbsps grated coconut
A fistful each of finely chopped Red, Yellow and Green Bell peppers
1 large onion finely chopped
7 green chillies
1 inch piece of ginger
3 tbsps finely chopped coriander
1 tsp sugar
Oil to roast the Bhakri
Grind the green chillies, coconut and ginger to a coarse paste. Tip it into a bowl. Drop in the finely chopped onions, bell peppers and coriander leaves. Add the sugar, salt and rava. Mix thoroughly. Add enough water to get a batter of patting consistency. Rest for ten minutes. The rava absorbs the water. If required add sone more water for ease in patting the bhakri on to the tava. Heat a tava/ griddle. Take a ball of the mixture and pat it on the tava to a six inch diameter Bhakri. It should be neither thick nor too thin. Drizzle a teaspoon of oil. Cover and cook till the underside is well roasted. Flip. Roast the other side as well. Serve hot with butter or pickle.