Stuffed Mini Sweet Peppers /Stuffed Peppers Recipe /Stuffed Mini Peppers /Baked Stuffed Peppers

Stuffed Sweet Peppers

Ingredients for stuffing
Finely grated vegetables-1 cup
(I used beans,carrot)
Mashed potato-1
Chopped onion-1tbsp
Ginger & Garlic paste-1tsp
Red chilly powder-1/4tsp
Salt to taste
Jeera /cumin powder-1/2tsp
Amchur powder/Dry mango powder-1/2tsp
Garam masala-1/4tsp
Parmesan cheese-1/4cup
Other ingredients
Mini sweet peppers-12
(cut the top portion,scoop out the seeds,prick it once on both sides with a fork)
Oil-2tsp
Grated cheese for garnish
Method
Heat oil in a pan fry onion & ginger /garlic till raw smell disappears.Now add the grated vegetables & saute for a minute.
Add all the dry masala powders & give a stir.Switch off the flame & add the mashed potato & cheese,mix them well.
Cool the mixture,stuff these mixture into the peppers.Apply some oil all sides of the peppers,arrange these peppers on a tray.
Bake these peppers at 350 deg. for 10 minutes or till all sides are light brown & the skin is shrinked.
Serve them hot with some grated cheese sprinkled on top.
Note: 
a) You can also stuff in mini capsicums too.
b) Cheese is added just for extra taste,you can omit them if you don't like.
c) This can be served as a starter.
d) Meat eaters can stuff minced meat.

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Basil Seeds Lemonade / Lemonade With Chia Seeds / Chia Seed Lemonade Recipe / Sweet Basil Seeds Lemonade / Nimbu Pani with Sabja Seeds

Basil Seeds Lemonade

Ingredients
Lemon -1
Sugar to taste
( I used 4tsp)
Salt a pinch
Cold water-3 cups
Chia seeds/Sabja/Basil seeds-1tbsp
Ice cubes
Mint leaves for garnish
Method
Soak chia/basil seeds in 1/2 cup of water in a wide bowl,let it stand for 10 to 15 minutes it grows bigger in size.
Squeeze out juice from the lemon.
Pour water,salt & sugar mix till sugar has dissolved completely.
Filter this & mix in 2tsp of soaked chia/basil seeds in the juice.
Add mint leaves & ice cubes.
Serve them cold.

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Dosa Avakai Pickle Recipe / Dosa Avakaya Recipe / Dosavakaya Recipe / Instant Dosavakaya Recipe / Cucumber Pickle Recipe

Dosa Avakaya

Ingredients
Dosakaya / Yellow Cucumber -1 small
(I used the green with yellow striped one)
Salt-to taste,I used 1 & 1/2 tsp
Red chilly powder-1 & 1/2 tsp
Mustard-1tsp
Fenugreek/Methi-1/2tsp
Hing-a pinch
Turmeric powder-a pinch
Lemon juice -1tsp (Optional)
Sesame oil -1/8 cup
Method
Chop dosakaya with skin to small pieces.Place it on a cloth or kitchen tissue for 10 minutes to remove excess water.
Powder mustard & fenugreek to a fine powder.Do not dry roast methi & mustard.
Take a large bowl add the chopped dosakaya,mustard methi powder,salt,red chilly powder,hing,lime juice & oil.
Toss them well to make sure all the pieces are coated with the masala.
Cover with a lid & keep it overnight.Next day mix the pickle well.
Best served with Dal rice or Curd rice

Note:
a) Serve this pickle the next day
b) Add chilly powder & salt according to your taste.
c) Store it in fridge,will stay good for 3 to 4 days.

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Eggless Jam Biscuits / Jam Biscuits / Jam-Filled Thumbprint Cookies / Eggless Custard Thumbprint Jam Cookies

Eggless Jam Biscuits

Ingredients

Maida/ All purpose flour -1 cup
Vanilla instant pudding mix-3.4oz (96gms) packet
Corn flour-4tbsp
Butter-1/2 cup
Powdered sugar-1/2 cup
Curd-3tbsp
Vanilla essence-1/2 tsp
Filling
Jam any flavour-3tbsp
(I used strawberry flavour)
Before filling melt it in microwave for 10 seconds to loosen up.
Method
Beat butter,sugar & essence till frothy.
Now add the remaining ingredients & make a soft dough.
Roll the dough to 5mm thickness,cut it with a cookie cutter.
Make a small dent in the centre & fill it up with some jam.
Arrange it on a baking tray lined with an aluminium foil.
Bake it at 300 deg. for 10 minutes or till light brown.
Remove from oven & cool it on a rack,store it in an air tight container.
Note:
a) Add any flavour jam.

Courtesy: Rakskitchen(Made some changes.).........

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Paneer Jalfrezi / Paneer Vegetable Jalfrezi Recipe / Restaurant Style Paneer Jalfrezi Recipe

Paneer Jalfrezi

Ingredients
Homemade Paneer cubes - 1 cup
( slightly toss it in 1tsp of oil,this is optional)
Yellow capsicum/bell pepper-1/2
Orange capsicum/bell pepper-1/2
(cut the capsicum into strips)
Sliced onion-1/4
Carrot cut into strips -1/4 cup
Beans cut length wise -1/4 cup
Tomato cut into cubes-1
Ginger & Garlic paste-1tsp
Chopped coriander leaves-1tsp
Chopped green chillies-1
Vinegar-1tsp
Tomato ketchup -1tsp
Dry masala powders
Salt to taste
Turmeric powder-1/8tsp
Red chilly powder-1/4tsp
Coriander powder-1/2tsp
Garam masala powder-1/4tsp
Crushed Kastoori methi-1/4tsp
Tempering
Oil-3tsp
Mustard-1/4tsp
Jeera/Cumin-1/4tsp
Red chillies-2
Method
Heat oil in a pan & temper it with above ingredients.
Fry onion until they are transparent.Now add all the vegetables & ginger/garlic paste in medium high flame fry till its cooked.
Add the tomatoes & all the dry masala powders,sprinkle very little water,cover & cook till raw smell disappears.
Add the paneer,vinegar & ketchup toss it well till everything is combined.
Make sure you don't break the paneer cubes.
Switch off the stove & serve it hot with Roti.

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Kalakand In Microwave / Kalakand Recipe / Quick Kalakandh / Indian Milk Burfi Recipe / Misri Mawa Recipe-Microwave Recipe

Kalakand

Yields: 20 small pieces
Ingredients
Dry milk powder-1cup
Ricotta cheese-1cup
Sugar-3/4 cup
Butter-1/2 cup
Cardamom powder-1/2tsp
Chopped almonds&pistachio-1tsp each
Saffron-a pinch
Method
Grease a tray with ghee,sprinkle the nuts & saffron,keep it aside.
Take a wide microwave safe bowl,mix all above ingredients together.Make sure they have no lumps.
Cook this mixture in microwave for 8minutes(total).
For every 2minutes remove,mix and keep in microwave.The end product will look like a thick cuddled mixture.
Pour this on the greased tray,spread it evenly,cool completely.
Cut it to desired shape and serve.

Note:
Each microwave power is different,for me it took 8 minutes totally,cook accordingly.
If you want a brown color kalakandh ,cook for a minute more.

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Palak Paneer / Palak Paneer Recipe / Spinach With Indian Cottage Cheese

Palak Paneer

Ingredients ground to a smooth paste
Blanched palak/spinach- 1 small bunch
Salt to taste
Ginger & Garlic paste-1tsp
Chopped green chillies-2
Tempering
Cumin seeds/Jeera-1/2tsp
Chopped onion-1tbsp
Butter-1tbsp
Oil-2tsp
Other ingredients
Paneer/cottage cheese cubes-1 cup
(fry it in 1tbsp of butter till light brown on all sides.Do not fry too much as your paneer will become hard)
Frozen peas-1/2 cup
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Garam masala-1/4tsp
Jeera/cumin powder-1/8tsp
Amchur/Dry mango powder-1/8tsp
Milk-1/2 cup
Method
Heat oil & butter in a pan ,temper it with jeera.
Add onions fry them till light brown,now add all the dry masala powders & saute for a minute.
Now pour the ground paste &fry till raw smell disappears.
Pour needed water,milk,peas & paneer.In low flame cook the gravy till thick.
Best served with roti or naan......
Note:
a) Frying paneer is optional.
b) For extra richness to the gravy mix cream once you switch off the stove.
c) Add peas is optional,as my kids love peas i try adding to lot of recipes.
d) Instead of blanching spinach you can fry,cool & grind to a puree.
e) Some add chopped tomatoes to this dish,but i have not used.

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Dosakaya Pachadi / Yellow Cucumber Chutney / Dosakaya Roti Pachadi / Cucumber Chutney Recipe

Dosakaya Pachadi

Ingredients
Chopped dosakaya/yellow cucumber -1 cup
Grated coconut-1tbsp
Green chillies-1 or 2
Salt to taste
Lime juice-1tsp
Tempering
Oil-1tsp
Mustard,Urad dal,Jeera/cumin -each-1/4tsp
Red chillies-1
Curry leaves-few
Method
Grind coconut,green chillies & salt to a coarse paste.
Now add the dosakaya & grind to a coarse paste.Do not add water while grinding & do not blend it to a smooth paste.Transfer to a bowl & mix in the lemon juice.
Heat oil in a pan & temper it with above ingredients.
Pour it into the ground pachadi,mix & enjoy with rice,Dosa or Idly.
Note:
a) You can mix some curd & have it has raita with pulao or biriyani.

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Brinjal Vathal Recipe / Kathirikai Vathal Recipe / Kathiri Vathal Recipe / Sun Dried Eggplant

Brinjal Vathal

Ingredients
Brinjal - 4 large
( I used the green striped fat brinjals,use any kind you wish)
Salt-1tsp
Turmeric powder-1/2tsp
Tamarind paste -1/2tsp
Water-2 cups

Method
Boil water with salt,turmeric & tamarind.
Cut the brinjal into medium size cubes.
Add this to the boiling water,reduce flame.
Cook the brinjals for 2 to 3 minutes,do not cook them too long.
Once the colour changes & just cooked remove the brinjals from the water & discard the water.
Spread them on a tray or plate,dry them in sun for 2 to 3 days.
Once the brinjals are completely dry & crisp store it in a container.
Fry these in oil and add while making kara kuzhambu or sambar.

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Squash Chutney / Squash Thogayal / Squash Pachadi

Squash Chutney

Ingredients

Squash chopped- 1 & 1/2 cups

Salt to taste

Turmeric powder-little

Ginger and garlic paste-1tsp

Tamarind- a small piece

Peanut- a hand full

Sesame seeds-2tsp

Dhania/coriander seeds-1 &1/2 tsp

Red chillies or green chillies-4

Jeera/cumin-1 &1/2tsp

Urad dal-1tbsp

For tempering

Oil-3tsp

Mustard-1tsp

Jeera-1/2tsp
Urad & Channa dal - each 1/4 tsp

Red chillies-2

Hing-1/4tsp

Curry leaves-little

Method

Heat oil in a pan add all above ingredients one by one & fry till the squash is soft .
Cool the mixture, grind it to a smooth paste in a mixi.
Heat oil in a pan & temper it with above ingredients.Pour it into the ground chutney,mix it well.
Serve it with hot rice,Idly or Dosa.

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