Stuffed capsicum or Bharwan shimla mirch

stuffed capsicums

Stuffed capsicum is a delicious recipe and one of my favorite. It is very easy to make and we can change stuffing according to our choice. Now I am sharing how to make potato stuffed capsicum, I prefer to cook it in pan on low flame, you can bake this in oven also. I am using whole capsicum to stuff u can cut it in half and stuff. This is a perfect recipe, easy to prepare and goes well with dal and chapati.


Ingredients

Potatoes 500 gms
3-4 capsicum
Oil 4 tbsp (2 tbsp for stuffing and 2-3 for frying capsicum in pan)
rai (mustard seeds ) 1/2 tsp
jeera (cumin seeds) 1/2 tsp
hing (asafoetida) 1 pinch
turmeric 1/4 tsp
red chilli powder 1/2 tsp
coriander powder 1 tsp
amchur (dry mango ) powder 1/2 tsp
roasted cumin seeds powder 1/2 tsp
garam masala powder 1/4 tsp
broken cashewnuts 1-2 tsp ( optional )
fresh coriander leaves chopped
green chilli 1-2 finely chopped
salt to taste


Method


For stuffing

Boil potatoes in a pressure cooker till 3 to 4 whistle. let it be cool, then peel and mash it. In a pan heat oil, add mustard seeds, cumin seeds, hing, chopped green chillies, turmeric powder and saute for 30 seconds, then add potatoes, red chilli powder, coriander powder, amchur powder, garam masala powder, salt to taste, and mix well. then add cashewnuts mix well, check the seasoning. stuffing is ready.

Wash the capsicums, cut the cap and remove seeds from inside, hollow capsicum is ready for stuffing ,sprinkle a pinch of salt inside, then stuff it with potatoes properly.

Now heat oil in pan place capsicums in pan and let it be cook on low flame,turn the sides after some time and cook from all sides it will take 20 to 30 minutes. so make sure to turn so it should not burn.

Now your stuffed capsicums is ready, remove in serving plate, and serve hot.

Sindhi kadhi

Sindhi kadhi with rice is my most favorite dish. This is a authentic sindhi recipe, a tangy gram flour based carry. This is very healthy recipe, u can use lots of vegetables of your choice in this kadhi, like- cauliflower, peas, carrots, drumstick, potatoes, ladyfinger, brijals cluster beans (gawar fali), arbi, tomatoes ect..


Ingredients

gram flour 1 bowl
oil 4 tbsp
cluster beans( gawar fali) 40 gms
arbi 100 gms or 4 piece
lady fingers 100 gms
baby brijals 8 to 10
tomatoes 3 medium size
potatoes 4 medium size
ginger 1 inch
mustard seeds 1 tsp
cumin seeds 1tsp
asafoetida (hing) 1 pinch
fanugreek seeds (methi dana) 1/4 tsp
tamarind pulp 3 to 4 tbsp
kadhi leaves 10
turmeric powder more then 1/4 tsp
red chilli powder 1 tsp
salt to taste
green chillies 2-3
fresh coriander for garnish

 Method

soak tamarind in water for 1 hour and mash it hand to use its pulp.
wash all vegetables
remove the top of lady finger and cut in middle and make two parts, peel and cut arbi thin long pieces, cut baby brijal in half.

      

now fry these vegetable one by one in little oil, and keep aside. 

peel and cut potatoes in cubes, cut top of gawar fali and make it half,cut tomatoes in four pieces peel ginger and grate it,

now in the large vessel heat oil, add mustard seeds when it begins to crackle, add cumin seeds, funugreek seeds, asafoetida,curry leaves, then add gram flour and stirring it constantly on very low flame.

when gram flour turns the golden brown in colour and aromatic then add water around 3 to 4 glass, now add potatoes, gawar fali, tomatoes, ginger, turmeric powder, red chilli powder green chillies and keep mixing now cover the vessel with a lid and let it be boil for some time for 10 to 15 minutes.

now remove the lid and check the potatoes , when potatoes get soft then add fried vegetables (lady finger,arbi, brijals) add salt to taste, add tamarind paste. and add more water to adjust consistency of kadhi

kadhi should be running consistency but not watery now let it be simmer for 10 to 15 minutes more with covered lid. now remove this kadhi in a serving bowl and garnish with fresh coriander leaves and serve with hot rice

                                                                                                                                                                           

Shahi chicken / Royal chicken recipe

 Shahi chicken is a delicious Indian recipe cooked in creamy cashew paste with mild spices and is all time favorite of my family.

Ingredients

chicken 1/2 kg
ghee / clarified butter 4-5 tbsp
onions 4 medium
ginger 1 inch
garlic 8 cloves
lemon juice 2 tsp
yogurt 1 bowl / 150 gms
cashewnuts 10
poppy seeds 1 tsp
garam masala powder 1/2 tsp
coriander powder 1 tsp
red chilli powder 1/2 tsp
turmeric powder 1/4 tsp
salt to taste
bay leaf 1
dalchini /cinnamon stick 1
kasuri methi / dried fenugreek leaves
fresh cream 2 tsp
fresh coriander leaves for garnish


Method

Marinate the chicken with ginger, garlic paste, salt, turmeric powder, red chilli powder, coriander powder, garam masala powder, and lemon juice mix well keep in the fridge for 2-3 hours.


Peel onions and slice them and deep fry in some oil till brown in colour, remove from oil, let it be cool then grind these with yogurt to a fine paste.


Soak cashewnuts and poppy seeds in  water or milk for 2-3 hours then grind it make a fine paste.


In a pan add ghee / clarified butter, add bay leaf and cinnamon stick then add marinated chicken and saute for few minutes on medium flame, then add little water, cover the pan and keep it on low flame after 10- 15 minutes when chicken become soft then add cashew nut and poppy seeds paste saute for 5- 10 minutes on medium to low flame, till oil separates out, check the consistency of gravy it should be thick, if needed then add water and cover it for 5 minutes now add the crushed kasuri methi, and fresh cream mix well, remove in serving bowl and garnish with fresh cream and coriander leaves, serve with tandoori roti, naan, or chapati.

Shahi chicken / Royal chicken recipe

 Shahi chicken is a delicious Indian recipe cooked in creamy cashew paste with mild spices and is all time favorite of my family.

Ingredients

chicken 1/2 kg
ghee / clarified butter 4-5 tbsp
onions 4 medium
ginger 1 inch
garlic 8 cloves
lemon juice 2 tsp
yogurt 1 bowl / 150 gms
cashewnuts 10
poppy seeds 1 tsp
garam masala powder 1/2 tsp
coriander powder 1 tsp
red chilli powder 1/2 tsp
turmeric powder 1/4 tsp
salt to taste
bay leaf 1
dalchini /cinnamon stick 1
kasuri methi / dried fenugreek leaves
fresh cream 2 tsp
fresh coriander leaves for garnish


Method

Marinate the chicken with ginger, garlic paste, salt, turmeric powder, red chilli powder, coriander powder, garam masala powder, and lemon juice mix well keep in the fridge for 2-3 hours.


Peel onions and slice them and deep fry in some oil till brown in colour, remove from oil, let it be cool then grind these with yogurt to a fine paste.


Soak cashewnuts and poppy seeds in  water or milk for 2-3 hours then grind it make a fine paste.


In a pan add ghee / clarified butter, add bay leaf and cinnamon stick then add marinated chicken and saute for few minutes on medium flame, then add little water, cover the pan and keep it on low flame after 10- 15 minutes when chicken become soft then add cashew nut and poppy seeds paste saute for 5- 10 minutes on medium to low flame, till oil separates out, check the consistency of gravy it should be thick, if needed then add water and cover it for 5 minutes now add the crushed kasuri methi, and fresh cream mix well, remove in serving bowl and garnish with fresh cream and coriander leaves, serve with tandoori roti, naan, or chapati.

Basic shahi (royal) gravy recipe

Hi, today i am sharing with u Basic shahi/royal gravy recipe. This is a basic gravy which can be used to make many gravy based veg and non veg dishes.

Ingredients
2 tsp desi ghee/clarified butter
3 onions medium size (sliced)
oil for deep fry onions
2-3 tomatoes
ginger 1 inch piece
garlic 4-5 cloves
a small bay leaf
a bit of dalchini (cinnamon stick)
1 clove
2-3 black pepper corn
a little bit of javitri (mace)
skin of black cardamom (remove seeds use only skin)
1 tsp khuskhus (poppy seeds) soaked in water for 2-3 hours
2 tsp  melon seeds
6-7 cashewnuts (soaked in water for 2-3 hours)
fresh cream 2-3 tsp (optional)
coriander powder 1tsp
red chilli powder 1/2 tsp ( more or less according to your taste)
turmeric powder 1/4 tsp
kasuri methi 1/2 tsp
salt to taste

Method

Deep fry sliced onions in some oil, till golden brown in colour, let the onions cool.
Grind these onions with tomatoes ginger, garlic whole garam masala (bayleaf,dalchini,clove,black pepper corn, javitri,black cardamom skin ) melon seeds, cashewnuts,poppy seeds with little bit of water if needed and make paste
now take 2 tsp ghee in a pan add ground onion paste, saute for 2-3 minutes on medium flame
then add coriander powder, red chilli powder,turmeric powder, salt and kasuri methi, saute it for some time till the oil separate out. add some water cover the pan let the gravy simmer for 5-8 minutes, garnish with fresh cream.
this is a basic gravy you can add in this paneer,kofta,mushroom,mix vegetables, or chicken and prepare veg or non veg dish.

Aaloo Paratha ( shallow fried spicy potato stuffed Indian bread)

Aaloo (potato) Paratha (Shallow fried bread) is a very popular and delicious Indian breakfast dish.

INGRIENDIENTS

Potatoes 1/2 kg
Onion 1 medium
Oil 2 table spoons
Chopped green chillies 2
Salt 1/2 tsp or to taste
Red chilli 1/2 tsp
Dry mango powder (amchoor) 1/4 tsp
Fresh coriander chopped 2 tsp
Oil for frying paratha (Indian stuffed bread)

PREPARATION

Boil potatoes in pressure cooker till 3-4 whistles, let it be cool, then peel and mash.

Chop onion small

Prepare dough with 2 cups of wheat flour and add 1 tsp oil and 1/2 tsp salt into the flour and keep aside for 10-15 minutes.

FOR PREPARING STUFFING

Heat oil 2 tablespoon in a pan, add 1/2 tsp jeera (cumin seeds), add chopped onions saute for 2-3 minutes
then add mashed potatoes, salt, green chillies, red chillies , dry mango powder(amchoor), 1/2 tsp of garam masala powder (all spice powder), fresh coriander leaves, mix it well , turn off the flame ,keep aside in a bowl and let it be cool.

FOR PREPARING PARATHA

Take a some dough to make a ball , roll it in a small circle put some potato stuffing in it,close it and roll it again with the help of some dry wheat flour.

Now put this paratha on the tava  (non stick pan) , keep the flame medium ,turn it and put 1 tsp of oil on each side and roast it from both sides.

and your yummy paratha is ready to eat!!! Serve hot with yogurt and pickle.