cookbypassion

Capsicum's are  frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces, of which they are often a main ingredient. For day 3, under the theme " Cooking with Capsicum" I made Capsicum pakoda. Who doesn't like pokoda?  Specially during monsoon and cold, cold weather Pakoda's are made in each and every Indian  family. I was hesitating to prepare this pakoda today as my son and dear hubby  are coughing due to this cold weather. And its not good to have oily food during cough. But now am happy that they are fine and the padoka tasted yummy. Here goes the recipe.... We need: Capsicum 2 Onion 1 medium Chili powder 1sp Haldi pinch Salt to taste Ginger garlic paste 1/2 sp Chopped cilantro 1/2 cup Besan / Gram flour  1 cup Rice flour 4sps Oil for deep frying Chaat masala Method: Cut onion and capsicum into leng

Capsicum or bell pepper sounds  like it tastes spicy but they are sweet. Capsicums are rich sources of antioxidants and vitamin C. Compared to green peppers, red peppers have more vitamins and nutrients. Green peppers are less sweet and slightly more bitter than yellow or orange peppers, with red bell peppers being the sweetest. For day 2 of BM 34, I made Capsicum Masala curry. Made with very simple ingredients like peanuts, garam masala and onion paste. Tastes yummy with any spicy pulao, biryani, roti or naan.I this recipe I have used only green bell peppers. We need: Bell pepper / Capsicum  3 Peanuts roasted 3/4 cup Onion  1 large Cumin powder 1/4 spsp Coriander powder 1/4 sp sp Chili powder 1sp Garam masala 1sp Salt to taste Chopped cilantro 1/4 cup Ginger garlic paste 1/2 sp Oil 5 sps Method: Roast peanuts, cool, remove skin and keep aside. Gring roasted peanuts and onion into smooth paste. Heat oil in a pan and add onion and peanut paste. Also add ginger garlic paste, cover with

Today we are starting with 4th week of BM 34. My theme for this week is "Cooking  with Capsicum".  Capsicum or bell pepper is used in various Cuisines. These are of different color's, yellow, red and green. Yellow and red color bell peppers are bit sweeter than the green ones. Capsicum can be used in making rice, chutney, as a side dish, salad etc. For the day 1, I made Spicy Capsicum rice. I have used green and red capsicum here  with some spices and cooked rice. Here goes the recipe..... We need: Red capscium chopped 1/2 cup Green capscium chopped 1/2 cup Green chili 2 Onions chopped 1/4 cup Cloves 2 Cinnamon 1 nch stick Shah jeera 1/4 sp Bay leaf 1 Salt to taste Black pepper powder 1sp Garam masala powder 1/2 sp Cashew nuts chopped 2 sps Oil 4 sps Cooked rice 2 cups Ginger garlic paste 1/2 sp Chopped cilantro 1/4 cup Coconut chutney powder 1 1/2 sp Method: Cook rice and keep aside. Chop red and green capscium into small to medium pieces. Heat a pan add oil and add shah

We all know that The Queen of cooking Tarla Dalal passed away on 6th November 2013.  She is  and always been Inspiration  to me and all the cooks. I still remember watching her cooking show " Cook It Up With Tarla Dalal" on sony tv.  Never got chance to read her cook books but always visited her website. She has a huge number of vegetarian recipes.  Our Blogging Marathon  group have decided to do  a Tribute to her, by cooking one of her recipes. Thanks Preeti for designing  the beautiful logo.  She will always be alive with her wonderful recipes.  May her soul Rest In Peace. Made Creamy Cauliflower  curry from Tarla Dalal's blog. Click here for the original recipe. We need: Cauliflower  2 cups Tomato 1 large Onion chopped 1 1/2 cup Green chilies chopped 4 sps Haldi 1/4 sp Salt to taste Ginger chopped 1 sp Oil 3 sps Chopped cilantro 1/4 cup Corn flour 2sps Milk 1/2 cup Method:   Cut cauliflower into small to medium pieces and boil in water till 90% cooked. Drain water a

For the final day of 2nd weeks BM 34, I made Instant Rava idly. This recipe need little preparation but very simple  to prepare  can be made in under 45 minutes.  Now no need soak dal  and grind it to ferment. Here is the recipe for Instant Rava idly... We need: Sooji / Semolina  1cup Chopped ginger 1/2 sp Mustard seeds 1/4 sp Udad dal 1/2 sp Chana dal 1sp Curry leaves 3 chopped Oil 2 sps Thick curd 1cup Salt to taste Cashew nuts 2 sps chopped Eno fruit salt  1sp / Baking soda 1/2sp Water  1 cup Method: Heat oil in a pan and add mustard seeds, cashew nuts, curry leaves and chana dal. Saute and add udad dal and chopped ginger. Mix well and add sooji. Cook till the mixture turns light brown on low to medium flame. Switch off stove and let it cool. Now add salt and thick curd. Mix well and add water. Mix well with spatula to make a thick consistency or as regular idly batter. Cover with a lid and rest it for 5 to 10 minutes. Now add eno fruit salt or soda and mix it again. Now grease the

 Today I made sweet dosa with wheat flour and rice flour. Simple  yet delicious.  Here goes the recipe.... We need: Wheat flour  1 cup Sugar 3 spoons Water 1/2 cup Rice flour 4 spoons Method: Add sugar and rice flour  to wheat flour and mix well. Now add little water at a time to make a smooth batter. Consistency should be of the regular dosa  which we prepare. Hear non stick skillet. Add a 2 scoops of dosa batter and spread it around. Spray little oil on top and let it cook for 2 minutes on medium flame. Flip it around and cook for another 2 minutes. Serve hot as it is. Can be served with any fruits( optional) Check to see what my fellow bloggers are cooking for BM 34.

Hello friends, Its been a while that I have posted some new recipe here. Was busy with moving to New Jersey, my favorite place. I just love this place specially during Falls. Leaves changing into different colors. Here are some of the fall pics taken this weekend near my house. Coming to the post. We are starting  with 2nd week of BM 34 today. I choose to cook Instant Idly or Dosa for this week. For day 1, I made Instant Besan Dosa. This is one of the simple dosa recipe  to make. Here goes the recipe...... We need: Besan / Gram flour 1cup Rice flour 1 cup Sooji / Semolina 1 cup Salt to taste Haldi 1/4 sp Ginger and green chili paste 1 sp Chopped onion 1/4 cup Chopped cilantro 1/4 cup Cumin seeds 1/2 sp Method: In a mixing bowl add rice flour, besan, sooji, salt, haldi, jeera  / cumin and ginger chili paste. Mix with a spoon and now add little water at a time to make it a smooth batter. The consistency should be of the regular dosa batter. Keep aside for 5 to 10 minutes. Heat dosa pan o