Capsi onion jhunka / capsi onion besanwala

This was taught to me by maid in muscat, Sharada !

Delicious and easy to make !

Ingredients :

Capsicum : 2 medium cut medium pieces

Onion : 1 medium cut into same size as capsicum

Besan : 2-4 tbsp dry roasted

Salt

Haldi 1tsp

Jeera pwd : 1tsp

Dhania pwd :2tsp

Red chilli pwd : 1tsp as per taste

Garam masal : 1 tsp

Lime juice : 1tsp

Coriander leaves : finely chopped 2 tsp

Tadka

Oul

Rai, jeera red chillies

In a pan prepare the tadka .

If using oinions add onions and frybtill light brown.

Then add capsicum and dry till almost done.

Then add the masalas and cook for a minute. (Can add finely chopped greens if required).

Check seasoning and add lime juice.

Finally add the besan and mix well . Cover and cook for two minutes.  Serve hot. 

Methi dal

One of my fave dishes and is very easy to make ! 

Ingredients :

Moong dal : 1 cup

Methi leaves : 1 bunch ( washed and chopped finely, can use stem too if render)

Green chillies : 4. -5 as per taste , chopped finely

Tomato : one medium chopped fine

Garlic : 6-8 pods chopped

Oil for seasoning and to fry methi leaves

Salt to taste

Lime juice :  1tsp

Haldi : 1/2 tsp

Wash the dal and keep aside

In a pressure pan take around 2 tsp ofoil  and when hot add the finely chopped methi leaves and fry for two to three minutes.

Then add the green chillies and fry for a minute.

Then add the dal and tomato and add around two to three cups of water.

Add haldi, salt and cover and cook . ( if pan switchboff before the whistle comes )

When pressure falls , open check seasoning and make it to desired consistency, can add lime juice now. Gove a boil and swirch off, then give a tadka of garlic and serve hot!

Thin crispy dosa

This is Suphala's recipe! And yes another dosa!

I use the mixie and hence the poha ! If using the grinder can omit the poha !

Ingredients :

Urad dal :  1cup

Raw rice : 3 cups

Poha. : 1/4 cup (a little less, i used thick poha)

Methi seeds : 1 tsp

Soak urad dal and rice (with methi) separately.

Just before grinding soak the poha.

Grind and mix .  Ferment overnight and add salt per taste.

Make thin crisp dosas.

Note : my friend used two tawas to make dosa : 

On one make dosa without oil or ghee on one non stick tawa and then transfer to theother iron tawa  smeared with ghee to roast itno the required crispiness! 

 I used one tawa !!

rice methi appo

this is  my facebook friend Vidya Pai's recipe.  Just tried it and it was delicious and the appos were soft and fluffy.  A recipe for keeps.

ingredients :
 dosa rice : 1 cup
methi seeds : 1 fistful (approx 1/8 cup)
soda : 1/4 tsp
salt to taste
oil to cook the appos

Note : i used thick poha around one fistful ( one tbsp)

Procedure :
soak rice and methi for four hours and grind to a smooth paste.
ferment overnight .
next day add soda and salt and make appos

note : i soaked the poha and ground that along with the rice and did not add the soda.

soft akki rotis

This was made by my gran for breakfasts.  I first made it when my children were down with chicken pox when they were still very small and had to have a easy digestible and something other than rice in their diet.
it is very easy to digest and quite tasty too when had with chutney or any other gravy.

Ingredients ;
rice flour : 1 cup ( may need around half a cup more ) + flour for dusting
salt
oil 1 tsp
water 2 cups

Procedure

in a wide pan add two cups water and salt for taste.
when it starts boiling, make the flame low and add the oil and the flour
stir the mixture and mix well and switch off the flame and cover dough and keep aside.
when slightly cooled knead the dough (if required add more rice flour or wheat flour or ragi flour).
knead well till the dough is smooth.
then make soft chappatis .  they will puff on the tava without oil.
enjoy with any gravy and or butter.

theeka meetha chapati (taj mahal theek puri/chapati)

This recipe is from my friend Suphala and Saigeetha.  It is an adaptation of the famous puris from the restaurant Taj Mahal in Mangalore.  I usually make folded trianglechapatis with the dough.
Ingredients :
wheat flour
ripe bananas  : 2 -3 ( i used yellakki)
green chillies : 4 -5 minced well ( as per taste)
coriander leaves chopped finely : 1 tbsp
jeera : 1 1/2 tsp
salt to taste
(sugar 1 - 2 tsp as per taste, i do not add)

Procedure :
finely chop the green chillies ( i use the chilly cutter)
In a wide vessel, mash the bananas, add the chillies and salt and sugar (if you so  desire).
when the salt and sugar is dissloved (check the seasoning)
add finely chopped coriander leaves and jeera.

add enough dough and make a stiff dough.  cover and leave for a few minutes.
make chappatis with ghee and enjoy .

Mushroom capsi stir fry

A side dish can be served as a salad or if made a bit spicy can also be used as a filling for rotis or sandwiches ! 

Mushrooms : 1 pkt cut small if used for filling else into two to three pieces .

Capsicum : 1 medium (cut into same size as the mushrooms) 

Dill leaves : 1 tbsp cut fine

Seasoning : salt and peoper

Olive oil 

In a wok take some olive oil , add the mushrooms and saute till done.  Then add the capsicums and seasonings and the dill leaves .  Toss for a couple of minutes and serve hot . 

Can add a dash of lime and chilli flakes for flavour.