capsicum kayras

7/28/2019 Capsicum Kayras

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Capsicum KayrasChannel: FoodFood-Sanjeev Kapoor's Kitchen

Rating:

Sweet and sour dish with the keynote flavors of the konkan coconut, tamrind and jaggery

Cooking Time: 20-30 minutes

Servings: 4

Preparation Time: 15-20 minutes

Category: Veg

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Ingredients

Green capsicums,cut into 1/2inch pieces

5-6 medium

Potatoes,cut into 1-inch cubes 2 medium

Oil 1 tablespoon

Mustard seeds 1/2 teaspoon

Asafoetida pinch

Peanuts 1/2 cup

Salt to taste

Turmeric powder 1/4 teaspoon

Jaggery (gur),grated 1 1/2 tablespoons

Tamarind pulp 2 tablespoons

For masala

Sesame seeds (black) 3 tablespoons

Fresh coconut ,scraped 1/2 cup

Oil 1/2 tablespoon

Split Bengal gram (chana dal) 2 tablespoons

Fenugreek seeds (methi dana) 1/4 teaspoon

Coriander seeds 2 tablespoons

Dried red chillies 4-5

Method

For the masala, dry roast the sesame seeds and coconut separately in a non stick frying pan till fragrant

and lightly coloured. Transfer into a plate and set aside to cool. Heat half a tablespoon of oil in the same

pan and add the split Bengal gram, fenugreek seeds, coriander seeds and red chillies and saut till

fragrant. Grind this along with the sesame seeds and coconut to a fine paste with three-fourth cup of

water. Heat the remaining oil in a deep non stick pan, add the mustard seeds. When they splutter, add

the asafoetida. Add the peanuts and saut for three to four minutes. Add the potato pieces, salt and

turmeric powder. Stir, cover and cook on low heat for five minutes. Add the ground paste, one and a half
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cups of water and jaggery and simmer for three to four minutes. Add the green capsicum pieces, stir and

cook till the vegetables are half done. Add tamarind pulp, mix well and cook for a minute. Serve hot.

Rava IdliChannel: FoodFood-Sirf 30 Minute

Rating:

Popular idlis with a difference made with semolina


Servings: 4


Category: Veg

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Ingredients

Semolina (rawa/suji) 1 cup

Pure ghee 3 tablespoons

Sour yogurt 1/2 cup

Fresh coriander leaves 2 teaspoons

Green chillies 2

Mustard seeds 1/2 teaspoon

Cumin seeds 1/2 teaspoon Black peppercorns,crushed 1/2 teaspoon

Cashewnuts 6-8

Curry leaves 6-8

Salt to taste

Fruit salt 1 teaspoon

Method

Heat 1 tbsp ghee in a non-stick pan. Add semolina and saut, stirring, on low heat till it turns a light

brown. Transfer it into a bowl and allow to cool. Add yogurt and mix well. Chop coriander leaves and

green chillies and add. Heat 2 tbsps ghee in a small pan and add mustard seeds. When they splutter, add

crushed peppercorns. Remove the pan from heat and add broken cashewnuts. Put the pan back on heat

and saut till the cashewnuts are golden. Switch off the heat and add curry leaves. Stir and add thistempering to the idli mixture and mix. Add salt and water, little by little, to make an idli batter of dropping

consistency. Rest the batter for 10 minutes. Grease the idli moulds. Heat water in a steamer. Add fruit salt

to the batter and mix well. Pour the batter into the idli moulds and steam for 10 minutes. Unmould and

serve hot with any chutney.

Kori GhassiBook: Dakshin Delights
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Rating:

Chicken curry - a speciality of Karnataka


Servings: 4


Category: Non Veg

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Ingredients

Chicken,cut into 1 inch pieces 800 grams

Coriander seeds 2 tablespoons

Cumin seeds 1 teaspoon

Mustard seeds 1 teaspoon

Dried red chillies 10

Black peppercorns 8

Garlic 10 cloves

Coconut,scraped 1 cup

Onions,sliced 2 medium

Coconut oil 2 tablespoons

Curry leaves 10-12

Tomatoes,chopped 2 medium

Salt to taste

Thick coconut milk 1 cup

Fresh coriander leaves,chopped 2 tablespoons

Method

Dry roast the coriander seeds, cumin seeds, mustard seeds, red chillies, black peppercorns and coconut

one by one and set aside to cool. Add the garlic and one fourth of the onions to the roasted items. Grind

to a fine paste and set aside.

Heat the coconut oil in a deep pan. Add the remaining onions and curry leaves. Saut till golden brown.

Add the tomatoes and salt and saut for two to three minutes or till tomatoes turn pu lpy. Add the chicken

pieces and saut for two to three minutes. Add the ground paste and mix well. Cover and cook on

medium heat till chicken is tender. Add the coconut milk and adjust seasoning. Simmer for two to three

minutes. Garnish with the coriander leaves and serve hot.
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capsicum kayras

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