Alu - Shimla Mirch Subzi / Potato - Capsicum Curry for CCC

I hate capsicum. I really hate it. Then why did I make this dish, you might ask. For my older one. You see, he's eating new vegetables at school during his lunch. So he comes back and asks me to make that vegetable.

I had been avoiding making this dish for a long time now. I know I was being a bad mother. But I really hate capsicum to that extent. But one fine day, my husband got the vegetable and insisted I make it. I wasn't left with much of a choice then.

My pinni (mother's sister - my usual source of recipes) had given me this recipe when I was in Scotland. She wanted me to make it for Preetham. But I could never get myself to make it. Finally I made it.

I can't say I liked it. But my husband and my son liked it. Infact, I made it twice within a week and it was polished. So I guess it wasn't bad. :)

Ingredients:
1 medium Capsicum / Green Pepper - cubed
2 medium Potatoes - chopped into 1 inch pieces
1 medium Onion - chopped
1 medium Tomato - chopped
1 tsp Ginger Garlic Paste
1 tsp Cumin Seeds
1/2 tsp Coriander Powder
1/2 tsp Chilli Powder
1/4 tsp Turmeric Powder
2 tbsp Oil
1/2 cup water
Salt to taste

Method

1. Heat Oil in a pan. When oil is hot, add the Cumin Seeds and let them sizzle.
2. Now add the Onions and cook till they change colour.
3. Add the Ginger Garlic paste and fry till the raw smell goes.
4. Stir in the Tomatoes, Coriander Powder, Turmeric Powder, Chilli Powder and Salt and cook till the tomatoes are soft.
5. Now add the Potatoes, Capsicum and half cup water. Mix well and pressure cook for 1 whistle.
6. Once the pressure goes down, remove and serve hot with rice / rotis.

This joins the May Week 4 Cooking from Cookbook Challenge Group.

Palaaku Annam / Spinach Rice for CCC

Hello Guys...

I am finally back in the food blogging world and hopefully will remain here (atleast for some time). We are settled in our new apartment with the usual hiccups now and then. I've been cooking lately and have been enjoying doing so. Especially when the food is appreciated and the dish is emptied.

One such dish is Spinach Rice. A simple rice dish which my mother and aunt eat when they fast. They make it with vegetables and avoid the onion, ginger and garlic.

Since we make it as a non fasting meal, they tweaked the recipe and told me this. Both my older and younger son like it. Its healthy, filling and easy to make. Only thing is, I used less spinach when I made this. Next time, I'll use double the quantity of spinach I used this time. I can foresee myself making this very often.

Ingredients

4 bunches  Spinach - washed well and chopped
1 cup Rice - washed and soaked in water for about 30 mins
1 Onion - chopped
2 Green Chilli - slit length wise
1 Tomato - chopped
8 to 10 Peppercorns - can be used whole or crushed
1 tsp Cumin Seeds
1 tsp Ginger Paste
1 tsp Garlic Paste
2 tbsp Oil
1.5 cups water

Method

1. Heat oil in a pressure cooker. Once its hot, add the Cumin Seeds and let them crackle.
2. Now add the Onions and Green Chilli and fry till the onions are translucent.
3. Add the Ginger and Garlic Pastes and fry till the raw smell goes.
4. Now add the Tomatoes and Peppercorns and cook till the tomatoes are soft.
5. Add the Spinach and fry till it starts to wilt.
6. Then add the rice and fry for 5 mins.
7. Now add the 1.5 cups of water and bring to boil.
8. Then mix well, cover and cook for 1 whistle.
9. Serve hot with Raita or on its own.

Note: I used Sona Masoori Rice. If using Basmati Rice, you might have to increase the water to 2 cups.

This joins the May Week 3 Cooking from Cookbook Challenge Group.