STUFFED CAPSICUM

　

STUFFED CAPSICUM

Ingredients

Capsicum ( Bell Peppers) - 4
Frozen Corn - 1/2 cup (fresh corn can be used too)
Green Peas - 1/2 cup
Onion - 1 (finely chopped)
Garlic - 1 clove (minced)
Tomato - 2 (diced)
Chilly powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Cheese - 1/4 cup
Oil - 2tblsp

　

Method
1. Wash the capsicum and cut the top off near the stem. Remove and discard the seeds and pith.
2. Heat oil in a pan and spluter some cumin seeds.
3. Saute the onions and garlic slightly till it begins to sweat.
4. Next add the tomatoes along with the chilly powder, coriander powder,
turmeric powder and salt. Cook for 5 minutes.
5. Next add the green peas and corn and mix everything together. Let everything cook for 3 minutes until all the flavours blend.
6. Sprinkle the garam masala and half of the cheese. Toss everything and switch off.
7. Fill each capsicum with the mixture. Add some more cheese on top.
8. Shallow fry the capsicum on a pan with oil till the capsicum becomes tender.
9. Another option is to bake the capsicum in a oven pre heated to 350 for 15 minutes.
10. Serve with chappatti or have it as such as a snack.

　

PINEAPPLE JAM - HOME MADE

PINEAPPLE JAM - HOME MADE

Freshly home made Pineapple Jam feels heavenly. I never thought preparing the jam at home is so easy with no preservatives and other thickening agents. Its just Pineapple , sugar and a pinch of salt. So, why wait go ahead and try ASAP. You can add some spices too, but my kids don't like that so  I skipped it.

 

Ingredients

Pineapple puree - 1 cup

Sugar - 3/4 cup (or as per your taste levels and the sweetness of the fruit)

A Pinch of salt

Method

1. Remove the outer skin of the pineapple and start grating it leaving the middle hard part aside. We are not gonna use this.

Frankly telling you i don't do this,my husband helps me in this part of recipe :)

2. Take the measuring cup and measure the grated pineapple puree along with the juices and pour it in a wide heavy bottom vessel or wok. Measure the sugar and mix all the ingredients together.

3. Switch on the flame and adjust it to low- medium heat and give it a stir once in 2 mins initially. Continue the process for 20- 30 mins till you find the mixture gets combined and starts thickening. Don't bother if you find a hint of liquid in it. It gets thickened up when cooled completely.

4. Store it in an air-tight container and refrigerate and use it when needed with a clean spoon.

Spread over a bread slice or a slice tossed with butter or with chapatis, you will surely gonna like it. Do try and let me know the feedback.

 

PANEER METHI MALAI

PANEER METHI MALAI

My friend Neha ,asked this recipe for her husband who is in army,she wants to make this dish when he will come home,so here is the recipe for her and for all my dear friends who like paneer.Try this and send me your feedback..

 

 

 

 

Ingredients:

 Turmeric 1/4 Tsp

 Ginger Garlic Paste 1 Tsp

 Cumin Powder 1 Tsp

 Coriander Powder 1 Tsp

 Salt To Taste

 Oil 2 Tbsp

 Chilly Powder 1 Tsp

 Tomatoes 100 Grams

 Onions 100 Grams

 Cream 1/4 cup

 Paneer 250 Grams

 Kasoori Methi(dried fenugreek leaves) 1 Tsp

 Bell Pepper (red, Green, Yellow) 100 Grams

Method:

Take a pressure cooker in this add oil heat it and add onions, tomatoes, chilly powder, salt, ginger garlic paste, turmeric, coriander powder, cumin powder, mix it well no need to add water put the lid on and let it cook for 20 to 30 minutes on a slow flame (4 to 5 whistle) till cooked well into a thick gravy.

Heat butter in a pan add kasoori methi, bell peppers (red, green, yellow), paneer saute it for some time and add gravy you made in cooker,add some water put the lid on and let it cook for some time, then add cream and mix it well and switch off the flame. Serve this hot with naan or phulka.