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Thursday, April 30, 2015

Raw Jack fruit Elechakeri

Raw Jack fruit  Elechakeri 
  • Raw Jack fruit , chop into long triangular pieces- 1 ½ Cups 
  • Salt to taste


To grind to a coarse paste
  • Grated Coconut -1/2 cup
  • Roasted dry Red chillies -2 or 3
  • Turmeric powder- ½ tsp.
  • Cumin seeds- 1/2 tsp


Seasoning
  • Oil - 1 tsp
  • Mustard seeds-1 tsp .
  • Cumin seeds- ½ tsp
  • Curry leaves - 1 sprig


Garnish
  • Roasted grated coconut- 2 tbsp


Method
Cook the jack fruit pieces with salt and keep aside..
Grind the grated coconut , roasted red chilies,cumin seeds n turmeric powder to a coarse paste. Add this ground paste to the cooked jack fruit pieces and cook it till it mixes well with it. Then do the seasoning n garnish . 
No tamarind is added to this dish.

Wednesday, April 29, 2015

Sanna with Chicken Masala Gravy .



Sanna  with Chicken Masala Gravy
Sanna

  • Raw Rice- 1/2 cup
  • Parboiled rice - 1-1/2 cups
  • Urid dhal-1/4 th cup
  • Yeast- 1 tsp heaped
  • Water - a little to dissolve yeast
  • Salt to taste


Method
Wash n soak raw rice n parboiled rice together  for about 4  hours .

Soak Urid dhal separately for about 4 hours .

Grind urid dhal to a fine paste , remove it

Grind both the rice to a very fine thick batter ( not coarse as idly rawa consistency and   thick as dosa batter  ) 

Mix both the batter  .

Prepare yeast solution by adding water in a glass  n yeast ,  dissolve it n let it stand so for about 10 mts .

Add this yeast solution to the ground batter, mix well ..then add salt . mix again .   allow to ferment for about 2 hours . Now the fermented batter has doubled cos of yeast ... dont stir the batter ... as the sannas will flatten not become fluffy .

Grease idly mould's n pour half of it with batter . now steam for about 15 to 20 mts .

Chicken Masala Gravy

  • Chicken - 1/2 kg
  • Potato - 2
  • Coconut milk- 1/4 th cup
  • Biryani Leaf - 3 (optional )
  • Salt to taste


To grind

  • Grated coconut- 4 tsp
  • Green chilles - 4
  • Dry Red chilly - 3
  • Garlic flakes - 6
  • Ginger-1/2 inch piece
  • Onion - 1
  • Coriander leaves- 1/4 th cup
  • Mint leaves- 1/4 th cup
  • Coriander seeds - 2 tsp
  • Cumin seeds - 1 tsp
  • Mustard seeds- 1/2  tsp
  • Tamarind- Tamarind seed size
  • Turmeric powder- 1/4 th tsp


Tamper

  • Oil- 2 tblsp
  • Onion - 1
  • Tomato- 2

Method
Wash n clean the chicken pieces .

Wash n pressure cook potatoes ... dont over cook n make mushy . Cool, remove the skin n chop it .

Grind all the ingredients meant to grind into a fine paste .

In a kadai add oil , long sliced onions n fry till reddish brown , add chopped tomatoes n fry till the raw smell goes .Now add the ground masala n fry well till the raw smell of the masala goes .  Add water , chicken pieces , biryani leaf n salt ..cook till the chicken pieces become tender . Add cooked potato pieces along with coconut milk n give a quick boil ..

Sunday, April 26, 2015

Karmbal ( Star Fruit ) Kayi Rasa

Karmbal ( Star Fruit ) Kayi Rasa 


  • Karmbal /Star fruit - 4
  • Jaggery - Marble size 
  • Salt to taste 


To roast n grind 

  • Oil- 1 tsp 
  • Coriander seeds- 2 tsp 
  • Chana dhal - 4 tsp 
  • Urid dhal- 1 tsp 
  • Black sesame seeds- 1 tsp 
  • Cumin seeds- 1/4 th tsp 
  • Hing/Asafoetida - generous pinch 
  • Dry red chilles- 5 
  • Grated coconut- 1 cup 
  • Turmeric powder - 1/4 th tsp 
  • Tamarind- tamarind seed size


Method
In a pan add oil n fry separately  coriander seeds, chana dhal, urid dhal, cumin seeds n  hing ..

Dry fry black sesame seeds ... cool all n grind it along with grated coconut n tamarind to a fine paste adding little water .

Clean n remove the sides of starfruit ... chop it into 2 inch cubicles .

In a vessel add the chopped star fruit pieces , ground masala , jaggery , salt n water .Boil well . 

Saturday, April 25, 2015

Tomato Kurma

Tomato Kurma 


  • Tomato - 3 ( ripened red ) 
  • Oil - 1 tblsp  
  • Onion - 1 huge 
  • Ginger Garlic Paste - 1/2 tsp 
  • Bay Leaf - 1 
  • Cloves- 4 
  • Cinnamon - 1/2 inch stick 
  • Curry leaves- 1 sprig 
  • Red chilly powder- 1/2 tsp ( i have used kashmiri chilly powder ) 
  • Turmeric powder-1/4 th tsp 
  • Water- 1 cup 
  • Salt to taste 


To grind 

  • Grated coconut- 2 tblsp 
  • Cashewnut - a few 
  • Green chilles- 3 
  • Fennel Seeds- 1/2 tsp
  • Poppy Seeds- 1/2 tsp 


Garnish 

  • Chopped coriander leaves .

Method 
Wash tomatoes n chop it .

Chop onion 

Grind all the ingredients meant to grind to a fine paste .

In a kadai add oil, add cloves, Cinnamon stick , bay leaf n allow it to sweat .then add curry leaves ..  Add chopped onion n fry till transparent, add ginger garlic paste n fry for a minute . Then add the chopped tomatoes along with salt ..cover n cook till the raw smell goes n it becomes mushy . Add red chilly powder , turmeric powder .. mix n add the ground paste ... fry for a while ... add water n cook till the gravy thickens , switch off and do the garnishing . 

Goes well with dosa/ rottis /idiyappam 

Cotton Dosa


Cotton Dosa 


  • Dosa Rice- 3 cup's
  • Urid Dhal - 1/4 th cup 
  • Thick Phova/beaten rice - 1 cup 
  • Salt to taste 


Method 
Wash dosa rice , urid dhal n soak both together for about 3 to 4 hours . 

Soak thick phova separately with just enough water for 3 to 4 hours .

Grind all the 3 ingredients together to a fine batter . Add salt n ferment overnight .

Heat a dosa tawa , smear oil n pour a ladle full dosa batter , dont spread too much . cook , keeping covered only on one side

Serve hot with chutney/sambar /koorma 

Friday, April 24, 2015

Bitter Gourd Thambali ( Bitter Gourd in coconut curd cold gravy )

Bitter Gourd Thambali ( Bitter Gourd in coconut curd cold gravy )


  • Bitter Gourd - 2 
  • Oil - 1 tblsp 
  • Curd-1/4 th cup 
  • Salt - 1 tsp 


To Grind to a fine paste 

  • Grated coconut- 1 cup
  • Green chilles -2
  • Tamarind-Tamarind seed size 
  • Hing/Asafoetida- a pinch 
  • salt to taste 


Method 
Wash n roughly scrap the outer skin of bitter gourd . Chop it into tinny pieces . Add salt to the chopped pieces n keep aside for 1/2 an hour .

After 1/2 an hour ..squeeze  it well . 

In a kadai add , add the squeezed bitter gourd pieces n fry well ... stir continuously till crisp . Remove on a tissue paper . 

Meanwhile grind grated coconut, green chilles, tamarind n hing with little water to a fine paste . 

Remove the ground paste in a bowl , add a little more water , curds n adjust salt . mix well n just before serving  add the sauteed bitter gourd pieces ..mix ... 

Gobhi Sabzi Sauteed in Curd Besan Spices .

Gobhi Sabzi Sauteed in Curd Besan Spices .


  • Cauliflower Florets- 2 cups ( Blanched ) 
  • Capsicum cubed - 1/2 cup
  • Cumin seeds- 1/2 tsp
  • Onion sliced- 1/2 cup 
  • Oil-1 tbsp 
  • Salt to taste


For  Marinade

  • Curds-1 cup
  • Besan/Gram flour- 2 tsp
  • Ginger Garlic paste- 1 tsp
  • Chilly powder-2 tsp
  • Kasuri Methi-1/2 tsp
  • Salt to taste 


Garnishing

  • Coriander leaves


Method
In a bowl add curds, besan , ginger garlic paste, chilly powder, kasuri methi , add the blanched cauliflower florets n mix gently ..keep aside for 20 mts . 

In a non stick kadai add oil, sputter cumin seeds, add sliced onions n fry till transparent , then add cubed capsicum n saute for 2 minutes . Add the marinated cauliflower n salt ...cover n cook on low flame for about 6 to 8 mts ..stir in between . Then garnish with coriander leaves . 

Methi Besan Pudlas

Methi Besan Pudlas 

  • Besan /Gram Flour- 2 cups 
  • Methi Leaves- 1 cup 
  • Coriander Leaves- 1/2 cup 
  • Turmeric powder- 1/4 th tsp
  • Cumin seeds- 1 tsp 
  • Onion - 1 huge 
  • Tomato - 1 huge 
  • Ginger Garlic Green chilly paste - 1 tsp 
  • Hing/Asafoetida- 2 pinch 
  • Water -as needed to prepare the batter 
  • Salt to taste 


Method
In a bowl , add gram flour, salt, finely chopped methi leaves, finely chopped coriander leaves, finely chopped onions, finely chopped tomatoes, ginger garlic green chilly paste , hing, cumin seeds, turmeric powder , add water as required n prepare a dosa batter consistency ( no need to ferment )

Heat a dosa tawa, smear a tsp of oil n pour a ladle full batter , n roast on both sides .

Serve hot with tomato ketchup/ mint chutney/pickle .

Thursday, April 23, 2015

Instant Stove Top Chunda -Version 2

Insatnt Stove Top Chunda-version 2 


  • Raw Mango - 2 cups ( grated ) Sour n firm the raw mangoes, the better is the taste n shelf life . 
  • Sugar- 3 cups ( adjust according to the sweetness )
  • Red chilly powder - 2 tblsp
  • Roasted Cumin seeds Powder - 1 tsp
  • Turmeric powder- 1/2 tsp
  • Salt - 2 tsp 


Method 
Wash n pat dry the raw mangoes .

Peel the skin n grate it using bigger grater ..as even after cooking you can see the mango grated . 

In a heavy bottomed pan add the grated raw mango, salt n turmeric powder , mix well with a clean n dry wooden spoon n  set aside for about 1/2 an hour . 

After 1/2 an hour , add little by little sugar to the above mix n stir till the sugar has combined well  .

Now boil it on medium to low heat , stir continuously till all the sugar has dissolved n stop cooking when you  see bubbles start  appearing  . Dont over cook ... 

Allow it to cool completely n then add chilly powder n roasted cumin powder ..mix well n store in a dry clean air tight jar . 

Note : can preserve this for an year , if done with proper care . 

Wednesday, April 22, 2015

Stuffed Small Spicy Variety Capsicum with Besan chilly Masala, Belgaum Delicacy

Stuffed Small Spicy Variety  Capsicum with Besan chilly Masala, Belgaum Delicacy 

  • Small Spicy Variety  Capsicum - 10 
  • Oil- 2 tblsp


For the stuffing

  • Besan /Gram flour - 1/2 cup
  • Red chilly powder- 1 tsp( i used kashmiri laal ) 
  • Hing -Generous pinch 
  • Salt to taste


Method
Wash the  Small Spicy Variety capsicum , pat them dry ...

Now slit the capsicum carefully so that it wont cut into two  as it has to be stuffed . Remove all the seeds , 

In a deep bowl, add besan , Hing ,chilly powder , salt n mix well . 

Now fill the above mix inside the slit capsicum .

In a kadai add oil n place the stuffed capsicum one by one n pour the remaining  stuffing over it , cover n cook on low flame till done ..stir in between . 









Note : This recipe is cooked in oil but if one wants to go slow with oil , then can add little water n lessen the oil n cook .. 





Chilly Garlic Phova

Chilly Garlic Phova 


  • Thin /Paper Phova - 2 cups 
  • Garlic pods - 1 
  • Chilly Powder -1 tsp 
  • Oil- 4 tsp 
  • Salt to taste 


Method 
In a kadai add oil , add in crushed garlic flakes n roast well ... add chilly powder , n then thin phova n fry for a while ..add salt n mix well 

Serve  with coffee/ tea . 

Dhavi thori Ghassi ( white bean cooked in coconut based gravy )




















Dhavi thori Ghassi - white bean cooked in coconut based gravy 


  • Dhavi  Thori ( White bean )- 1  cup 
  • Potato- 1 


To grind 

  • Grated coconut- 1 cup
  • Roasted dry red chillies- 5 or according to the taste 
  • Tamarind- Tamarind seed size 
  • Salt to taste 


Seasoning 

  • Oil-1tsp
  • Mustard seeds- 1/2 tsp
  • Curry Leaves- 1 sprig 


Method

Soak Dhavi thori ( white  Bean ) overnight.

Pressure cook Dhavi thori and potato  .

Cool ,peel n chop the potatoes into 2 inch pieces .

Grind grated coconut,Roasted  dry red chillies, tamarind to a fine paste .

Add the ground paste to the cooked stuffs, along with salt  n boil well.Then later give the seasoning . 

Maggi with Eggs

Maggi With Eggs


  • Maggi Noodles- 1 packet
  • Eggs- 2
  • Onion - 1 huge
  • Pepper Powder- 1/2 tsp
  • Salt to taste
  • Oil - 2 tsp ( 1 tsp for scrambled eggs n another for frying onions )


Method
Wash eggs
\In a non stick pan ..add a tsp of oil, break eggs , n prepare scrambled eggs , add pepper  powder, salt ... remove it

In a kadai add oil, add long sliced onion n fry till reddish brown . n then cook maggi according to the instruction in the packet . Once cooked ..add the scrambled egg n mix well .

Serve hot .

Kairichi Chutney with Dhal Raw Mango Chutney with Dhal

Kairichi  Chutney  with Dhal  Raw Mango  Chutney with Dhal 


  • Raw Mango chopped very small - 1/2 cup 
  • Chana Dhal- 3/4 th  cups 
  • Garlic Flakes- 2 
  • Hing/Asafoetida- generous pinch 
  • Green chilles- 3 or according to the spice 
  • Cumin seeds- 1/4 th tsp 
  • Coriander leaves- 1 fist 
  • Jaggery- small piece 
  • Salt to taste 


Method 
Wash n soak Chana dhal for about 2 hours . 

Grind chana dahl, chopped raw mango , garlic flakes, hing, green chilles, cumin seeds, coriander leaves, jaggery n salt to a coarse paste . 

Pumpkin Bhakri/ Pumpkin Thalipeeth

Pumpkin Bhakri/ Pumpkin Thalipeeth


  • Pumpkin grated - 2 cup's
  • Semolina/Wheat Rawa - 1 n 1/2 cup's
  • Grated coconut-1/2 cup
  • Grated Jaggery - 2 tsp
  • Green chilles- 3
  • Hing/Asafoetida- 2 pinch
  • Chopped coriander leaves- 4 tsp
  • Salt to taste
  • Water very  little .


Method
In a deep bowl ..add Semolina, grated pumpkin, chopped green chilles, grated coconut, grated jaggery, hing, chopped coriander leaves n very  little water n mix well .( The batter has to be thick ) Keep aside for about 10  mts .

Heat a tawa .. smear a tsp of oil  .. take a handful of batter n flatten it on the tawa patting with fingers .. (dip fingers in water ) roast on both sides till crisp on medium flame .  

Serve hot with butter/ ghee /chutney pudi !

Tuesday, April 21, 2015

Thali of White Rice , Baingan Masala , Ambe Upkari, Palak Ambat , Dalithoy n Matti gulla Tawa Rawa Fries .

Thali of White Rice , Gulla  Talasani  , Ambe Upkari, Palak Ambat , Dalithoy n Matti Gulla Tawa Rawa Fries

 Gulla  Talasani ( Egg plant sauteed in Spicy Masala ) 


  • Gulla ( Preferably Matti Gulla , seasonal egg plant ) Or any other variety of brinjal - 4
  • Oil- 6 tsp 
  • Mustard seeds-1/2 tsp
  • Hing/Asafoetida- Generous amount
  • Red chilly powder-2 tsp 
  • Turmeric powder- 1/4 th tsp
  • Salt to taste ,


Method

Wash n chop egg plant . 

In a kadai add oil, splutter mustard seeds, add in hing, chilly powder, turmeric powder n chopped egg plant along with salt, cover n cook on sim flame ... stir in between . 


Ambe Humman /Upkari ..A typical amchi seasonal delicacy ! its sweet ,spicy n tangily yummz !

  • 8 -Ambe gointa ( a small variety of  mango which is preferred for this ) ..if not use any other variety ..
  • 3-green chillies
  • 2-dry chillies
  • small piece jaggery
  • 1/2 tsp -mustard
  • 2 tsp-oil
  • 1sprig- curry leaves
  • 1 tsp- rice flour or maida
  • 3/4 th glass water
  • salt to taste
Method

Wash mangoes n peel the skin . Now add water to the peeled mango skin n squeeze it .. discard the squeezed skin .. to this water add d peeled mangoes, slit green chillies,salt  n jaggery .. cook till the mango is cooked  .. in little water add maida or rice flour n prepare a paste , see to it that no lumps is formed .Add this to the dish , stir n give a quick boil .. season with mustard, dry chillies and curry leaves ! This gravy sholudnt be too thick nor watery ..


Palak Ambat ( Spinach cooked in Coconut based gravy )


  • Palak - 1 bunch 
  • Onion -1 


To grind


  • Grated coconut- 1 cup
  • Roasted dry red chilies- 4
  • Tamarind -Tamarind Seed size
  • Salt to taste 


Seasoning 


  • Oil- 1 tsp 
  • Onion - 1 ( chopped ) 


Method 

Wash the spinach leaves , chop roughly . 

Chop onion roughly .


In a vessel add little water, chopped spinach , chopped onions n boil till cooked .


Grind all the ingredients meant to grind to a fine paste . 

Add the ground paste to the cooked stuffs along with salt n boil well n then do the seasoning . 



Dalithoy 
  • Toor dal - 1 cup
  • Green chilly - 1 /2 or according to the taste 

Seasoning
  • Oil/Ghee -1 tsp
  • Mustard seeds - 1 tsp
  •  Curry leaves - 1 sprig 
  • Dry red chillies -2
  • Hing/Asafoetida water- 1 tsp
  • Salt to taste

Method
Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .
In a seasoning  pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . 



Matti Gulla Tawa Rawa Fries ( Seasonal Round green brinjal tawa rawa fries ) 


  • Matti Gulla / Seasonal Green Round Brinjal - 1 
  • Red chilly powder- 2 tsp 
  • Rice flour - 2 tsp 
  • Turmeric powder- 2 pinch 
  • Hing water- 1 tsp 
  • Fine Rawa / semolina - 4 tsp 
  • Salt to taste 
  • Oil as required  to shallow fry  


Method 
Wash n remove the stem of seasonal green round brinjal .. Pat dry n slice it to 1 inch thickness . 

In a bowl add Chilly powder, rice flour, turmeric powder, hing water, salt ..mix well then add the sliced brinjal  ,sprinkle little water  n mix well again..keep aside just for 5 mts . 

Heat a dosa tawa , add a tsp or 2 of oil ... Run the marinated sliced brinjal pieces over the semolina n place them on the tawa n shallow fry on sim to medium flame on both sides .  


Gulla Talasani ( Egg plant sauteed in Spicy Masala )

Gulla  Talasani ( Egg plant sauteed in Spicy Masala ) 


  • Gulla ( Preferably Matti Gulla , seasonal egg plant ) Or any other variety of brinjal - 4
  • Oil- 6 tsp 
  • Mustard seeds-1/2 tsp
  • Hing/Asafoetida- Generous amount
  • Red chilly powder-2 tsp 
  • Turmeric powder- 1/4 th tsp\
  • Salt to taste ,


Method
Wash n chop egg plant . 

In a kadai add oil, splutter mustard seeds, add in hing, chilly powder, turmeric powder n chopped egg plant along with salt, cover n cook on sim flame ... stir in between .
 The above recipe i have used Purple small variety of egg plant

Palak Ambat ( Spinach cooked in Coconut based gravy )

Palak Ambat ( Spinach cooked in Coconut based gravy )
  • Palak - 1 bunch 
  • Onion -1
  •  Thur Dhal ..1/2 cup
To grind

  • Grated coconut- 1 cup
  • Roasted dry red chilies- 4
  • Tamarind -Tamarind Seed size
  • Salt to taste 
Seasoning 

  • Oil- 1 tsp 
  • Onion - 1 ( chopped ) 
Method 
Wash the spinach leaves , chop roughly . 

Chop onion roughly .Wash n pressure cook thur dhal , cool n mash it well. 

In a vessel add little water, chopped spinach , chopped onion n boil till cooked .

Grind all the ingredients meant to grind to a fine paste . 

Add the ground paste to all the cooked stuffs  n boil well n then do the seasoning . 

Monday, April 20, 2015

Semebadane Halu Kootu ( Chayote Squash masala cooked in Milk )

Semebadane Halu Kootu ( Chayote Squash masala cooked in Milk ) 

  • Semebadane / chayote squash - 2 
  • Oil- 2 tsp 
  • Milk-1 cup 
  • Jaggery - small  piece 
  • Salt to taste 

To Grind

  • Grated Coconut- 1/4 th cup 
  • Urid Dhal- 1 tsp 
  • Chana Dhal-1tsp
  • Coriander seeds-1 tsp 
  • Dry red chilles - 3
  • Pepper corns- 1/2 tsp 
  • Cumin seeds- 1/2 tsp 
  • Poppy seeds- 1/4 th tsp 
  • Hing/Asafoetida-2 pinch  
  • Oil - 1 tsp 

Seasoning 

  • Ghee-1tsp 
  • Mustard seeds-1/2 tsp 
  • Curry leaves-1 sprig  

Method
Wash n chop semebadane into 2 inch pieces . 

 In a kadai add oil n add the chopped semebadane n cook till soft.

In a pan add oil n roast all ingredients  meant to grind ..cool n grind them to a smooth paste adding little water . 

In a vessel add the cooked semebadane , ground masala , water a little , jaggery ,salt n boil well . Then add milk n give a quick boil ... switch off n give the seasoning 

Note: can use Ridge gourd, Bottle gourd to prepare this . 

Sunday, April 19, 2015

Banana Stem Masala Palya

Banana Stem Masala Palya

Banana stem - 1 ( after chopping nearly 1 cup )

To grind to a coarse masala

  • Roasted dry red chillies- 4
  • Grated coconut- 5 tsp
  • Cumin seeds- 1/2 tsp
  • Methi /Fengureek seeds- a pinch
  • Turmeric powder- 1/4 th tsp
  • Jaggery -chick pea size
  • Tamarind -Tamarind  seed size
  • Salt to taste


Seasoning

  • Oil-2 tsp
  • Mustard seeds- 1/2 tsp
  • Urid dhal- 1 tsp
  • Chana dhal-1tsp
  • Hing - a pinch
  • Curry leaves - 1 sprig


Method
Wash the banana stem , remove the tough outer skin . Cut it into 2 inch cubicles .Immerse in water to prevent then from blackening .

Grind roasted dry red chillies, cumin seeds, methi  seeds, turmeric powder, jaggery n tamarind to a very fine paste n just before removing the ground paste add the grated coconut n grind just for  1/2 a minute ..This has to be coarse masala .

In a kadai add oil, splutter mustard seeds, add urid chana dhal n fry for a while, add hing, curry leaves n add in chopped banana stem ,  very little water n salt .. close the  lid n cook till all the moisture evaporates ( dont over cook n make It mushy , it has to be cooked but then retain the crunchiness ) Then add the coarsely  ground masala n stir well . 

Kashmiri Roti with Stuffed Capsicum Peanut Sesame Gravy !

Kashmiri Roti with Stuffed Capsicum Peanut Sesame Gravy  ! 

Kashmiri Rotti  

  • Whole wheat flour - 2 cups
  • Cumin seeds-1/2 tsp
  • Fennel seeds-1/2 tsp
  • Ajwain/carom seeds  -1  tsp
  • Crushed Black pepper corn -1 tsp
  • Hing/Asafoetida- 2 pinch 
  • Warm milk- 11/2 cups 
  • Salt to taste 
  • Ghee for roasting 


Method 
In a wide bottomed vessel add Wheat flour, salt, cumin seeds, fennel seeds, carom seeds, hing n  crushed black pepper , add warm milk n knead to a semi soft dough . 

Keep covered under wet cloth for about 20 mts . 

Divide the dough in equal proportion  roll out into 1/4 th inch thickness into round shape 
Heat a tawa , place it over n cook on medium flame adding ghee till both the sides are golden brown in colour . 


Stuffed Capsicum in Peanut Sesame Gravy 



  • Capsicum - 8 ( small in size  the better ) 


For stuffing 

  • Potato- 3
  • Green Peas- 1 cup 
  • Oil-2 tblsp  
  • Cumin seeds- 1 tsp 
  • Onion -1 
  • Ginger Garlic Paste- 1 tsp 
  • Tomato - 1 (small ) 
  • Red chilly powder - 1 tsp 
  • Cumin powder- 1/2 tsp
  • Coriander Powder- 1 tsp 
  • Turmeric powder- 1/4 th tsp 
  • Peanuts - 1/2 cup 
  • Salt to taste 


Method 
Wash the capsicum ( preferably small in size ),pat dry , trim off the top n very carefully  remove the seeds n  the membrane . Keep aside 

Wash n pressure cook potatoes ... cool, peel n mash it well .

Pressure cook green peas for 1 whistle . 

Dry roast peanuts  n remove the skin . With a rolling pin crush it coarsely .

In a kadai add oil , splutter cumin seeds, add chopped onion n fry till pinkish red, add ginger garlic paste n fry for a minute . Add chopped tomatoes n then cook till the raw smell goes..add salt along with all powders n fry for a minute Add the mashed potatoes, cooked peas n mix well .. then add  , coarsely powdered Peanuts n again  mix well . cool it . 

Now stuff the above masala inside the capsicum . 

Heat 3 tsp of oil in  a wide bottomed pan , place the stuffed capsicum  side by side n cook them covered on sim to medium flame ... check in between n turn it to the sides as well so that they will cook evenly . 

For Peanut Sesame Gravy 

  • Oil - 2tsp 
  • Peanuts-1/4 th cup 
  • White Sesame seeds - 1/4 th cup 
  • Cloves- 3 
  • Cinnamon - 1 inch stick 
  • Jaggery - chick pea size 
  • Tamarind - Tamarind seed size 
  • Red chilly powder- 11/2 tsp 
  • Salt to taste


Garnishing 

  • Chopped coriander leaves .  


Method 
Dry roast peanuts n remove skin . 

Dry roast white sesame seeds . 

Cool both n grind with cloves, Cinnamon  , tamarind, red chilly powder n salt with little  water to a fine Paste  

In a wide bottomed kadai add oil , then the ground paste , 1/2 cup of water n boil well . Add the stuffed capsicum in the thickened gravy .cover n cook for few mts . switch off and do the garnishing