Stuffed Tomato & Capsicum

http://www.khushkhazana.com/

Preparation time: 20 mins

Cooking time: 25 mins

Serving: 2 person

Ingredients:

For Potato Stuffing-

Potato boiled and mashed: 2 cup

Onion chopped: 1 small

Green chilly chopped: 2 large

Tomato pulp:of 4 tomatoes which we have hollowed for stuffing in aloo masala

Coriander powder: 1 table spoon

Turmeric powder: 1/4 tea spoon

Cumin seeds: 1/5 tea spoon

Desi ghee/oil: 2 table spoon

Salt to taste

Coriander leaves chopped

For Tomato & Capsicum Covering-

Tomato washed and hollowed by taking out all the pulp: 4

Capsicum washed and hollowed by taking out all the seeds: 3 table spoon

Salt: a pinch

Turmeric powder: a pinch

Method:

For Potato Stuffing -
1. Take mashed potato in a bowl.

2. Take a pan with desi ghee warm it.

3. Add cumin seeds and chillies to it.

4. Now,add chopped onions to it and fry.

5. Add turmeric powder, coriander powder, salt and tomato pulp to it and fry till it sticks to the pan and leaves oil from sides.

6. Add mashed potato and mix well.

7. Sprinkle coriander leaves and keep it side to get cool down.

Lets make Bharawaa Tamatar aur Shimla Mirch-

1. Hollow the pulp and seeds from tomato and capsicum.

2. Stuff the hollowed tomato and capsicum with potato filling.

3. Shallow fry these stuffed tomatoes and capsicum.

4. Serve it when the outer covering is soft with onion slices and lemon and coariander leaves. 

Enjoy the delicious, smokey "Stuffed Tomato & Capsicum" with chapati:) 

Cabbage & Carrot Manchurian

Cabbage & Carrot Manchurian

Preparation time: 15 mins
Cooking time: 15 mins
Serving: 2 person

Ingredients:  
For Manchurian Balls- 

Cabbage (grated): 200 gram

Carrot (grated): 1

Corn flour: 3 table spoon 

Refined flour (maida): 1 table spoon

Salt: 1 tea spoon

Ginger & garlic paste: 1 tea spoon

Chillies chopped: 1/4 tea spoon

Black pepper powder: 1 tea spoon

Water: as required

Refined oil: for frying the balls

For Manchurian Gravy-

Garlic (finely chopped): 3-4 cloves

Ginger (finely chopped): 1 inch piece

Spring onions (finely chopped): 1/2 cup

Black pepper powder: 1/2 teas spoon

Soy sauce: 1/2 tea spoon

Corn flour paste: 1 tea spoon corn flour in 3 tea spoon water

Water: 1 cup

Vinegar: 1/2 tea spoon

Salt: to taste

Tomato ketchup: 1-2 tea spoon (to taste)

Refined oil: 2 tea spoon 
Spring onion greens (chopped): for garnishing

Method:

For Manchurian Balls-
1. Take the grated cabbage and carrot in a plate.

2. Mix all the other ingredients well in it to form a smooth mixture.

2. Divide the mixture into 10 portions and roll them in the shape of round balls with the help of corn flour, if required.
3. Fry the balls in the oil till they are golden brown from all the sides.

4. Take them out and keep aside.

For Manchurian Gravy-
1. Take the oil in pan allow it to get warm.

2. Add the finely chopped veggies in it.

3. Saute for a minute so it gets translucent (be careful it does not get burnt).

4. Add water to it and allow it to come to a boil.

5. Add black pepper powder and soy sauce in it and stir.

6. Now slowly add the corn flour and water mixture to it.

7. Stir continuously and make sure it does not form any lumps in the pan.

8. As the sauce starts thickening a bit add vinegar, salt and sugar and stir.

9. Let it simmer for a minute or so and then add the balls to it.

10. Stir well till the balls get covered with the sauce nicely or you can make them dry by adjusting the consistency of the gravy.

11. take them out in a bowl and garnish with greens of spring onions.


Our "Cabbage & Carrot Manchurian" are ready to enjoy with Fried Rice/ Noodles/ Plain Rice/ Chapati (Whatever you like to accompany with).

Note:
1. You can roll the Manchurian balls in any shape you want, I have made them round.

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Happy Cooking!! :) :)

A simple, yet perfect dinner!!

Corn ki sabzi, chane ki daal and chapati...

Preparation time: 20 mins
Cooking time: 30 mins
Serving: 3 person

Ingredients:
For Corn ki Sabzi-
Corns- 100 gms
Green peas- 50 gms
Capsicum- a 3inch piece
Onion- 1 big sized
Carrot- a 3inch piece
Tomato- 2 medium sized
Cumin seeds- a pinch
Mustard oil- 3 table spoon
Green chillies- 1 (You can add more if you like spicy veggies)
Ginger garlic paste- 1 tea spoon
Coriander Powder- 1/2 table spoon
Chaat Masala- 1/2 table spoon
Turmeric powder- 1/2 table spoon
Salt to taste
Fresh coriander powder for garnishing

For Chane ki Daal-
Chana Daal- 100 gms (soaked for 30 minutes)
Onion- 1 small sized
Garlic- 1 clove
Cumin seeds- a pinch
Desi ghee- 2 table spoon
Turmeric powder- 1/5 table spoon
Garam Masala- 1/4 table spoon
Jaggery (Gud)-  1 centimeter piece
Dried red chilly- 1
Bay leaves- 2
Salt to taste

Method:
For Corn ki Sabzi-

1. In a pan take oil and when the oil is warm enough add cumin seeds and chopped chillies to it. As the cumin seeds start cracking add ginger garlic paste to it and fry. Then add finely chopped onion, capsicum, carrot to it and saute well.

2. Now add turmeric powder, coriander powder and salt to it and mix well.

3. Add corns and green peas to it and fry with continuously stirring.

4. When the sides of the pan start leaving oil, add grated tomatoes to it and mix nicely.

5. Add 3/2 cup water and cover with a lid, let it cook for the corns and pees to get soften.

6. Check after 4-5 minutes, if the water has reduced to 1 cup & corns have turned soft switch the flame off. Add the chat masala on top and stir gently and again put the lid.

7. After a minute or so take the vegetable out in a serving bowl and garnish with fresh coriander leaves.

For Chane ki Daal-

1. Put the soaked chana daal in pressure cooker with adding turmeric powder, jaggery, salt and water to it. Pressure cook it for about 6-7 minutes, when done keep it aside.

2. In a separate pan start making a tempering for daal. For this add desi ghee to the pan when it starts getting warm add cumin seeds, bay leaves and red chilly to it.

3. When the seeds start cracking add finely chopped garlic to it.

4. As the garlic starts turning pink add onion slices to it and saute well till it turns golden brown and add garam masala to it.

5. Pour the cooked daal into this tempering and mix well.

6. As it comes to a boil take it out in a bowl and garnish with a piece of butter on top and coriander leaves.

 

Enjoy the sabzi & daal with hot and soft chapatis!!
A perfect ghar ka khana :)