Grilled Stuffed Capsicum

This again is my mom’s recipe & style, well no actually my dad’s! He would happily grill these for us while mom looked after other chores, in those days a husband cooking or even making a cup of tea, was a very welcome change in an Indian household. So some very special memories attached to this recipe!

Grilled Stuffed Capsicum

This is a quick snack or side dish for a party, if done well it makes great presentation. As you can see I did try to make the presentation for the photo, but failed miserably (story of my blogging boo hoo…)

Grilled Stuffed Capsicum

V like as a snack with drinks sometimes, I like it both ways.

Grilled Stuffed Capsicum

Grilled Stuffed Capsicum

Ingredients –

• 2 – Capsicums, medium
• 3 – Boiled Potatoes, medium
• 2-3 – Green Chillies
• 1/4 tsp – Turmeric Powder
• 1 tsp – Coriander Powder
• to taste – Salt
• 1-2 Tbsps – Oil for grilling

Method –

1. Carefully remove the core from capsicums, leaving the shell intact. Slice them about 1/2″ thick rings.
2. In a separate bowl, break down the boiled potatoes using your hand. Add in spices & green chilli. Mix well. I prefer the chunky bites of potato in this. If you like finer, you can grate the potatoes.
3. Now place a capsicum ring on your palm and then using the other hand, press the potato filling in each capsicum ring. Do not be afraid and try to press in as much filling as you can without breaking the ring. Upon grilling, capsicum will loose its firmness slightly & if the filling is not compact then it might come off during the process. Repeat this for all rings.
4. Heat a large gridle and spread 1 Tbsp oil. Carefully place all the prepared rings on the hot gridle leaving space between rings to turn around them later. Now grill them on slow fire for about 15-20 mins.
5. Using a flat spatula, turn them around gently for the other side to grill. You can add more oil at this point if you want. Again allow it grill on slow for another 10-15 mins.
6. Once done, remove on a platter and serve hot with paranthas or Indian flat bread.

Sending this to Color Me Green photography series by Priya.

Dal Makhani | A Journey to Home Town

This is not a new dish or a recipe development! But for me, every time I make Dal Makhani, it is when I am missing home especially being in the region I grew up in. I am out & out North Indian & love my Paranthas, Pakoras, Sarson ka Saag, Palak Paneer & Dal Makhani with Naan. But being in Western India, a true Dal Makhani, Boondi Raita, Kadai Paneer, Malai Kofta are some dishes I miss the most. I have tried the bestest of best restaurants but when it comes to giving the real taste of North Indian dishes they fall way short. Whenever I crave for these delicacies, I make them myself.

Dal Makhani

Traditionally Dal Makhani, is cooked on slow fire for hours and even days together. But in this fast pace age, that’s a bit too much to achieve. Over the years I’ve learnt a simple secret to a great Dal Makhani, boil the dal & rajma a day in advance & keep it in refrigerator. On the day of serving, simply cook with gravy on slow for atleast 1/2 hour to 1 hour & allow it to thicken. And there you have the rich dal makhani with rich taste which has developed over the 24 hours you kept it in refrigerator.

I love this version, my family love it. Very sure you will love it too!

Dal Makhani

Dal Makhani

Ingredients –

• 1 Cup – Whole Urad (Whole Black Lentil)
• 1 Tbsp – Rajma (Kidney Beans)
• 2 Tbsps – Oil
• 3 – Tomatoes
• 2 – Onions
• 1/2″ – Ginger
• 2-3 – Green Chillies
• 1/4 Cup – Cream, I used home-made
• 1/2 tsp – Turmeric Powder
• 1 tsp – Coriander powder
• Salt – to taste
• 1/2 – Bayleaf
• 2 – Cloves
• 1/2 stick – Cinnamon
• 2 – Cardamom

Method –

1. Soak urad & rajma overnight.
2. Drain the urad & rajma. Pressure cook them together using water, salt & turmeric.
3. In the meanwhile, grind tomatoes, onions, green chillies & ginger.
4. In a pan, heat oil. Add the bayleaf, cloves, cardamom & cinnamon. Once they are roasted & leave aroma, remove them from the pan using a slotted spoon and keep aside.
5. Now add tomato paste & fry it on slow. Once the gravy starts leaving sides of the pan, add the boiled urad & rajma. Cook on slow flame for atleast 15-20 mins. Allow the gravy and urad to mix well & thicken. You can add more water if required.
6. Once you feel a desired consistency is reached, add the cream & roasted whole spices. Mix them well. Garnish with some more cream, coriander leaves.
7. Serve hot with naan/ roti/ parantha/ flat bread.

As this is a traditional recipe it makes for perfect holi celebrations round-the-corner. Linking this to –

1. Foodabulous Fest- Celebrate March Masti by Simply Tadka
2. Color Me Photography Challenge Series hosted by The Humpty Dumpty Kitchen
3. My Legume Love Affair currently hosted by Seduce Your Tastebuds, event started by Lisa & Susan
4. Holi – The Festival of Colors by Cook Like A Bong. They are hosting a giveaway by Cuponation

Patrode ki Pakori (Colocasia Leaves Fritters)

How many times in my growing up years I’ve asked for this crunchy green pakoris, I’ve lost count! Honestly speaking my mother didn’t make this for us, it was always made & given to us by my mausi (maternal aunt). It was from my Naani’s (maternal grandmother) repertoire. Recently, when I saw green leaves in the market, I couldn’t help but pick them up. A quick call to my mother, gave me the recipe. Being weekday I was all set to make it before V arrives & disrupts my kitchen routine. 🙂

Patrode ki Pakori

This is the first time I made these myself & I kept remembering the crunchy taste of these pakoris. These are made with Colocasia leaves, basic spices & steaming them. After refrigeration, they are sliced & deep fried. A similar version is commonly available in western region (Pune), known as ‘aadu chi vaddi‘. I’m not sure but I believe the recipe involves using a bit of tamarind, jaggery & eating it steamed. With us northies, the problem is that if a pakori is not fried then it is not pakori at all 😀 We need our regular dose of calories. 😉 I’ve eaten Pune version a couple of times & decided that it is not for me. This was also one of the reason to prompt me in making it at home – I wanted to know if my version is better for me or Pune version.

Patthod ki Pakori –

Recipe Source – Naani

Ingredients –

• 5 – Colocasia Leaves
• 5-6 Tbsp – Besan
• 1″ – ginger, finely chopped
• 3-4 – Green Chilli, finely chopped
• 2 tsp – Coriander Powder
• a pinch – Asafoetida
• 1/4 tsp – Turmeric Powder
• to taste – Salt

Method –

Patrode ki Pakori

1. Wash the leaves, thoroughly & remove the stem.
2. In a bowl, mix together all the ingredients except leaves. Add very little water & mix well. Ensure there are no lumps formed. Add more water, if required. The water should only be enough to form a thick paste & not batter.
3. Now spread the leaves, one by one, upside down i.e. the side with the step should be facing up.
4. With the help of a spatula spread the paste on the backside of the leaf.
5. Now slowly, start rolling the leaf from broad end. First roll both ends & bring to stem starting point & then roll them together till the other end. The besan paste will help in sticking the leaf together.
6. When rolled, steam in a microwave for 5-8 mins. You can steam in electric steamer or gas.
7. After steaming the leaves would become hard & change color to dull green. Allow them to cool completely.
8. When cool, wrap them in aluminum foil or plastic wrap & refrigerate for 1 hour or for as long as you want. I kept it for 2 days & fried them for breakfast on Saturday.
9. Before frying remove from refrigerator & allow to thaw for 1/2 hour.
10. Cut the rolls into 1 cm thick rings & fry. Serve hot with chutney or ketchup.

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   Patrode ki Pakori

    

They are very crispy & crunchy to eat. V said it was a great breakfast. I got to eat my favorite dish all over again, what more could I ask. 😀 Full tummy, Happy Heart!!!

Sending this crunchy green leafy fritters to Life is Green, an event started by Shilpa of Yummy Food in Tummy, check out her blog for some very interesting greens 🙂

Split Moong Dal Pakora Curry – Taazi Mangori

This is one of my favorite-favorite recipe – if there is any such thing 🙂 I love it. And of the reason for loving it is that it is associated with a festival & made occasionally only. As most of you are aware that Jain’s do not eat lot of veggies due to religious regions apart from eggs & non-veg. Prohibited veggies include – brinjal, mushroom, potato, cauliflower, onion, garlic, etc to name a few. Today most Jain’s eat almost everything including non-veg but in the month of ‘bhaado’ (which starts from next day of rakhi) till it ends with ‘Anant Chaudas’ many Jains observe all or many religious restrictions.

The end of this month is marked with Anant Chaudas (which is today) & we make food which is non-green (i.e. without veggies) on this day. So this day we make an elaborate version using lentil – split moong dal. It is soaked, ground & deep fried as pakoras & then made into sumptuous gravy with no tomato, garlic or onion. Just plain lentil recipe.

Spilt Moong Dal Pakori – Taazi Mangori

Taazi Mangori –

Recipe Source – My mother

Ingredients –

• 3 cups – Moong Dal
• 2 pinches – Asafoetida
• 1 tsp – Cumin Seeds
• 1/2 tsp – Turmeric Powder
• 1/2 tsp – Red Chilli Powder
• 1 1/4 tsp – Coriander Powder
• to taste – Salt
• 1/2 cup – Whipped Curd/ Buttermilk
• 1 Tbsp – Ghee
• Water for soaking
• Oil for frying

Method –

1. Soak dal for 2-3 hours.
2. Strain it & grind it fine in a grinder. Use as little water as possible for grinding. Add a pinch of asafoetida & salt.
3. Now use hand mixer to incorporate air into the batter. Keep adding little water & mixing for 5-7 mins.

1. 

   Taazi Mangori – Split Moong Dal Pakori

2. In a wok, heat oil for frying. When ready, drop batter in the wok to make pakoris.

1. 

   Taazi Mangori – Split Moong Dal Pakori

2. In a separate vessel, heat ghee, add asafoetida and other seasonings. Once they splutter, add water to make gravy.
3. Allow the water to boil 4-5 mins on high to thicken.
4. In the meantime, add little water to curd to make it thin.
5. Now gradually add curd to boiling water & stir to mix well. Boil for few more mins & then add pakoris.
6. Serve hot with chapatis.

They taste real good with hot chapatis. Nothing beats them 🙂 V wanted to indulge in pooris & boondi raita to celebrate oncoming festive season & set out a plate for photo to be clicked. This is his plate 🙂

Spilt Moong Dal Pakori – Taazi Mangori – All set to be gobbled

Tips –

• Use a spoon which is narrow at the front for easy dropping of batter into the oil. Also leave the batter on the sides of the wok, just along the edge where oil level is there. This allows the pakoris to trap air & swell nicely. Also this avoids bursting of these pakoris which is common with this dish.

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  Taazi Mangori – Split Moong Dal Pakori

• Once pakoris are done, remove them from wok & drop them into a bowl of water. This will allow the pakoris to soak water & become soft. Once they become cold, it is difficult to make them soft.

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  Taazi Mangori – Split Moong Dal Pakori