Capsicum Masala

What do u do when u have nothing at home but a few onions tomato n capsicum. ..? You try ur luck,  experiment and come up with an amazing dish. ...

Ingredients
Serves 4

2 large capsicum
2 onion
4 tomato
1 tsp ginger garlic paste OR 1/2 inch ginger n 8 cloves garlic
1 cup peanuts
2 dried red chillies
1/2 tsp white pepper
1 tsp jeera
1/2 tsp black jeera
1/2 tsp turmeric powder
1/2 inch cinnamon
2 cardamom
5 cloves
1 tbsp refined oil
Salt to taste
Chopped corriander to garnish


How to make
Take oil in a wok.
Add pepper, cinnamon, cardamom, cloves, peanuts and Sauté for 2 minutes.
Add roughly chopped onion, gingery, garlic and Sauté until onion is transparent.
Add 1/2 capsicum roughly chopped.
Add tomato, turmeric powder,  salt and mix.
Cook until oil separates. Add jeera and black jeera. Mix and turn off heat.
Let it cool.  Grind to paste.

Take 1tsp oil.  Add diced capsicum. Mix and close lid. Cook on medium flame for 5 mins or until capsicum is cooked 75%.
Add the grinded paste, water for consistency and bring to boil.
Garnish with corriander.

Serve hot with roti.

Dill Leaves Rice

Everyone knows I am crazy about food. This is just a part of my craziness tasting good. I had nothing at home except dill leaves and i was craving for something with rice,,,,

Ingredients
Serves 3
2 cups Basmati rice soaked for half hour
4 cups water
2 cups chopped Dill Leaves
1/2 cup green peas soaked overnight
1 large onion chopped
8-9 cloves garlic chopped
1 tsp jeera
1 lemon juice
1/2 tsp turmeric powder
1 tsp refined oil
1 tsp ghee
salt and red chilli powder to taste

How to make
Take oil and ghee in a cooker
Add jeera, garlic and onion. Saute until onion is transparent.
Add Dill leaves, saute for 3 minutes on low flame.
Add green peas, saute.
Add Turmeric powder, red chilli powder, salt and water.
Add rice.
Let water come to boil. Add lemon and close lid.
Turn off heat after 5 whistles.

Please note,
you can add tomato instead of lemon.

Serve hot with Raita.

Pindi Chole Biryani

This recipe is completely my own and I am not sure about the authenticity of the same.

Ingredients
Server 4
3 cups Basmathi rice soaked for half hour
1/2 cup peas soaked overnight
1 cup Channa soaked overnight
2 potatoes cut into fingers
2 onions roughly chopped
4 tomatoes finely chopped
1 large carrot
7-8 beans
2tsp ginger garlic paste
1 inch cinnamon
4 cardamom
6 clove
1 tsp jeera
2 bay leaf
2 large tsp chole masala
1/2 tsp red chilli powder
2 tbsp ghee
1 lemon
Salt to taste
2 cups kokam water
4 cups water

How to make
In a cooker, take Ghee
Add the garam masalas-Jeera cinamon cardamom cloves n bay leaf.
Add ginger Garlic paste and onion. Saute until onion is transparent.
Add tomato, salt and red chilli powder, Saute until oil separates.
Add all the vegetables, channa and Chole masala. Saute.
Add Kokam water. Bring to boil.
Add the rice and the remaining water.
Once the water comes to boil, add the lemon juice, close the lid.
Turn off hear after 4-5 whistles.

Serve hot with Raita...

Creamy Mushroom Parsley Mac

Ingredients
Serves 3

For macaroni
3 cups bambino macaroni
6 cups water
Salt to taste
1tsp oil

For sauce
7-8 mushrooms plus another 6-7
5 cloves garlic
5-6 whole cashew nuts
Handful parsley
100ml amul cream
1tbsp olive oil
1/2 tsp Oregano
Water for consistency
Salt n pepper to taste

Preparing macaroni
Bring the water to boil.
Add salt
Add macaroni.
Cook until mac is 90% cooked.
Strain the excess water.
Add oil,  mix well.

For the sauce n bringing them together.
Take mushrooms,  cashews, garlic, parsley, and grind to paste.
Take oil in a wok.
Add the remaining mushrooms chopped as u desire.
Add salt and Sauté until mushrooms are cooked.
Add the mushroom parsley paste. Sauté for 5 mins on medium flame. Add salt,  pepper,  oregano n cream. Add water or milk for consistency.
Mix well. Turn off heat.
Add macaroni and keep aside closed for 5 mins before serving.
Serve hot with garlic bread.

Creamy Potato Pineapple Mac Salad

Ingredients
Serves 4
1 small pineapple
10 baby potatoes
2 large tomatoes
1 large capsicum
1 large carrot
2 cups macaroni
50ml cream
1 cup milk
2 heaped tsp corn flour
Pepper powder to taste
1 tsp mixed herbs
1 tsp ginger garlic paste
2tbsp oil
Water
Salt to taste

How to make:
Boil the baby potatoes in cooker and skin them.
Deseed tomato and dice them.
Skin the pineapple and dice them.
Skin the carrots and dice them. Dice the capsicum. Fry them both in 1tsp oil.
Mix potato capsicum carrots tomato pineapple. Add salt. Keep aside.
Boil water, add salt and macaroni. Cook,  drain excess water and add to the above. Let it cool.

Take 1tbsp oil.
Add ginger garlic paste.
Fry for a minute or 2 on low flame.
Add milk n let it come to boil.
Add pepper,  salt,  mixed herbs.
Then add cornflour mixed in water. Let it boil until it thickens and the required consistency is arrived. Add thecream. Close and Let it cool.
Once room temperature,  mix with the macaroni.

Creamy Potato pineapple mac salad is ready to relish. ..

Eggplant Macaroni/Pasta

This dish was created when i had nothing to eat except leftovers,,,

Ingredients
Serves 3
2 cups Macaroni (pipe pasta) i used Bambino

4 Long green eggplant (brinjal)-peeled and sliced (round)
3 large tomato finely chopped
2 onions finely chopped
2 tsp ginger garlic paste
1/4 tsp clove powder cinnamon powder together
1 tsp mixed herbs like thyme basil rosemary
1 tsp Kashmiri chilli powder
1/4 tsp turmeric powder
1 tbsp oil
Oil to deep fry
Salt to taste
Water for consistency

1 1/2 cup Grated cheese - cheddar n mozzarella
Pepper to taste
1 tsp olive oil

How to make
Take 1tbsp oil in a wok, Add chopped onion. let it turn transparent. Add ginger garlic paste and mix. Cook until onion turns light brown.
Add chopped tomato, turmeric, salt and chilli powder. mix. Saute until oil separates.
Add clove and cinnamon powder and 3/4th of the mixed herbs.
Add 1 cup water (teacup) and let it simmer.
In another wok, deep fry sliced eggplant.
Add it to the masala left to simmer. Boil for another 5 minutes until the eggplants absorb the flavor. Keep aside.
Boil 4 cups of water, add salt, 1 tsp oil and macaroni. when macaroni is 90% boiled, remove from flame, drain excess water.
Take a baking dish and spread the macaroni. Top with the masala. mix them gently but not completely.
Add a handfull of grated cheese and mix again.
Top with the remaining cheese, mixed herbs, pepper and drizzle olive oil.

Bake in a pre-heated oven for 20 minutes at 180C

Tartizza

Ingredients:

For Tart
1 cup Maida
1/2 cup melted butter/olive oil
1/2 tsp baking powdercold water
Salt to taste

For filling
7-8 mushrooms cut into 4/61/2 capsicum cut into cubes
1 large tomato chopped
Jalapeño as much as required, minimum 4 slices
u can also add other fillings like olives, spinach, sweet corn etc.1 tsp mixed herbs
3/4 cup grated cheese (mozerella n cheddar)
2 tsp oil/butter
pepper to tastesalt to taste

How to make:

Tart: Mix all the ingredients except water. use the cold water to get the consistency of a chapathi/roti dough. cover in a cling film and refrigerate for 20 minutes.
Makes 2 tarts. Divide the dough into two. roll out the dough. grease the pie mould and then place the rolled out dough on the mould. press to get into shape. prick with fork. bake at 220 C for 15-20 mins.

Filling: take oil in a wok, mushroom. saute until mushroom is cooked. let it cool. add all other ingredients i.e Capsicum, Jalapeño  olives etc. you can also add tomato sauce for a tangy taste or mayo too. but it's optional.

getting them together:
Once the pie dough cools, add the filling. Top with cheese and sprinkle mixed herbs. Bake at 220 C for 15 minutes.


yummy Tartizza is ready to eat....