Birthday Celebration Continues....Part II

DH has conveyed his heartfelt THANK U to all of you for your wishes. Continuing from my last post let's move on to the main course but before that I didn't mention in my last post that those Almond Stuffed Dates are awesome...it's just melt in mouth and everyone liked it so much, want to thank again Yasmeen :)

So after starters we move on to main course:

Chickpeas Salad - Check in previous post

Stuffed Capsicum

After looking here n there I settle with SuperChef's Stuffed Peppers. I made few changes in the recipe and it was super hit, the most appreciated item was this Stuffed Capsicum and it's pity simple to make too. Thanks SuperChef for the recipe ..here is my version:

Ingredients [ For Original Recipe click here]

Capsicum - 6 [I used green, yellow and red]
Onion - 2 medium size [chopped]
Ginger-garlic paste - 2tsp
Cooked Rice - 1&1/2 cup [a cup which can hold 150ml]
Kasturi Methi - 2tbsp
Raisins - 2-3 tbsp
Olive oil - 3-4 tbsp
Cheese - 1/4 cup [ I used Parmesan cheese]
Pepper - 1-2 tsp freshly ground
Salt - to taste

Method:

1. Preheat the oven to 375F - 390F.

2. Wash, dry and scoop out the seeds from capsicums [use sharp knief
and scooper] and brush them with olive oil and bake for 15-20 mins. [I
baked for 20mins in 390F].

3. Heat some olive oil in a pan and sauté the onions and ginger-garlic paste until onion turns light brown.

4. Soak kasturi methi in warm water with 1/4tsp of salt for 10-15mins. Drain the water and keep the methi.

5. Add soaked methi, rice, raisins, salt and pepper mix well and cook for 2-3mins.

6. Take out the capsicums from oven and fill them with rice mixture [use different size of spoons for filling will help]

7. Top with grated cheese and bake for 20 mins in 390F. [ I sprinkle some fresh crushed pepper on top of cheese]

Yummy stuffed peppers are ready.

Dum Aloo - I have posted the recipe here and trust me this is full proof recipe...always tasty, everyone liked it very much again.

Next up is Paneer Jalfrezi

I thinking a lot for what to make with paneer and after so much of thinking I settle for jalfrezi, I search lot of recipes but nothing excited me much so I came up with my own.

Ingredients:

Paneer - 500gms
Capsium - 1/2 cup Julians [I used red and yellow]
Onion - 1 large [chopped]
Tomato - 1large [julians]
Carrot - 1 medium [julians]
Ginger-garlich paste - 1tsp
Dry red chilli - 1
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Redchilli Powder - 1 tsp
Coriander Powder - 1tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 4tbsp
Water - 1/2 cup
Salt - to taste

Method:

1. In a pan heat 1tbsp Oil and saute paneer until golden brown, keep aside.

2. In a same pan add remaining oil and heat. Add cumin and fennel seeds, dry chilli and allow them to crack.

3. Add chopped onion and ginger-garlic paste and suate until onion turns brown. Add carrot and capsicums and fry for 2mins.

4. Add tomato and all powder masala fry for another 2mins. Now add 1/2 cup water,salt [add more if you want] mix everything well and cook for 5mins in medium heat.

Enjoy Paneer Jalfrezi

Other items will be in next post :)..Dum Aloo and Paneer Jalfrezi goes to Viki's Side Dish for Chapathi Event.

And this post goes to Rak's Cooking For Guests” Event

Chicken Masala with Capcium & Baby Corn

So this time is Chicken Masala with capcium & baby corn. This one is from my sis again. I have brainstorm a lot of what to give the name other than masala to tag along but I still settle myself with the Masala tag ! So here presenting the chicken masala with capsicum & baby corn. (The pic is not gud but the taste was yum)

Ingredients:

Chicken - 300gms (or as required)
Baby corn - 5-7
Capsicum - 1/2
Onion - 2 large (sliced)
Tomato - 1 large
Giner-garlic paste - 1tbs
Cinnamon - 1 stick
Cloves - 2-3
Cardamom - 2
Cumin seeds - 1/2 tps
Redchilli powder - 2tbs
Turmeric - 1/2 tps
Oil - 3tbs
Water
Salt - to taste
Coriander leaves - 2tps chopped

For marination:
Curd - 1/2 cup
Giner-garlic paste - 2tbs
Lemon juice - 1tbs
Salt - 1tps
Redchilli powder - 1tps
Turmeric - 1/2 tps

Method:

1. Marinated chicken (cut in medium size cubes) with all the migration ingredients for 1-2 hrs.
2. In a pan heat oil, stir fry capsicum and baby corn separately and keep them aside.
3. In the same pan add cumin seeds, cinnamon, cardamom, cloves.
4. Add sliced onion and saute it, add ginger garlic paste and mix well.
5. Add chopped tomato and cook for 2-3mins.
4. Now add all the powder masala and cook until oil starts leaving the edges.
5. Add the marinated chicken, mix everything and with lid on for 3-5mins.
6. Add 1cup of water or as water required, salt and cook until chicken becomes tender. Add the capcium and baby corn now and cook for 2more mins.
7. Garnish with chopped coriander leaves.
This curry goes well with roti or rice.

Mix Vegetables-Karwar Style & Award

This month theme is Karnataka Cuisine hosted by Anisheetu in SWC event which originally started by Dear Lakshmi. I wanted to participate in this event as I have missed SWC:Maharashtra , so I did some googling and settle for Capsicum-Karwar Style. I didn't know what exactly karwar style meant and how the dish look like as there was no picture in the website. But somehow I liked the recipe cause it's simple and very few ingredients.

I did few alteration, first thing, I added eggplant and cauliflower along with capsicum and added 1tps of redchili powder to suite our taste bud. I like the recipe so much, cause for a change there was no onion, green chili and tomato :)...what a relief! And lucky all the other ingredients I had at home.

Ingredients:

1/2 capsicums - cut in long strips
1/2 cup Cauliflower - cut in medium floerts
1 big Eggplant - cut in medium size
1/4 cup peanuts - roasted and skinned
1 stalk curry leaves
3-4 pinches asafoetida
1 tbsp - jaggery grated
2 tbsp - oil
1 tsp - mustard seeds
2 - whole red chillies
1tps - Red chilli powder
1/2 tps - Turmeric Powder
2 strips - tamarind Soak in water

Grind to a paste:
1/2 cup - coconut grated and roasted
2 tsp - split bengal gram
1 tbsp - split black gram
2 tsp - sesame seeds
1/2 tsp - coriander seeds

Method:

1. Cut all the veggies.

2. Roast all ingredients for paste and grind with little water (except tamarind).

3. Heat oil in pan, add asafoetida, mustard seeds, whole chillies, allow to splutter.

4. Add curry leaves, all the veggies and fry until golden brown.

5. Add masala paste and cook until rawness fades.

5. Add jaggery, salt, turmeric powder and peanuts, mix everything and cook for 1-2mins.

6. Get the purp from soaked tamarind, and add into pan and mix well.

7. Add 1/4 cup water, boil and simmer for 7-8 minutes.

8. Gravy must be thick.

9. Serve hot with roti or rice.

Mix veggies karwar style was really tasty and I'm going to prepare it few more times with different veggie :-). And Thanks to LG, now I know Karwar it's a place name in Karnataka so the veggie is karwar style. Try this curry and I'm sure everyone will love this as I did too.