Bharli dhabu mirchi (stuffed Bell Pepper)

This is a simple recipe my mother use to make, I love the taste of coconut in the capsicum. In my mother's house we had two pans / tawa, one for chapapti and other for making vegetable and Bhakri. For making chapati it was flat pan but making vegetables it is bit deep / kholgat we call it 'kala tawa' black pan as it is black in color, mostly it is made of iron. So the food tastes better when made in it. So the conclusion is we make this capsicum in this pan / tawa. :) 

Ingredients:

• 5 green capsicum / bell pepper
• 3 cup fresh grated coconut.
• salt to taste
• oil for shallow frying.

Procedure:

1. Cut the capsicum into 2 parts ( not 2 separate parts, but just give a slit in them)
2. Mix coconut and salt together.
3. Fill the capsicum with the coconut and salt mixture.
4. Shallow fry them in Pan or tawa or roast in oven.
5. Let them fry well, turn them now and then to cook from all sides.
6. Have it with Chapati, Enjoy

Zucchini salad

This is one of the simple salad, most of the time we have pesto at home or any sort of chutney's so use them with any raw vegetable to make a different sort of salad.


Ingredients:

• 1 Zucchini grated / Julienne 
• 1 tbsp Rocket Pesto / Basil pesto
• salt if needed
• 1 tsp Olive oil

Procedure:

1. Mix together above ingredients.
2. and Serve , garnish with coriander.

Jeera rice (Cumin Rice)

Ingredients:

• 2 cups cooked Basmati rice
• 1 tbsp cumin seeds
• 2 green chilies slit
• 1 tbsp ghee / oil
• salt to taste.

Procedure:

1. Heat ghee in a pan add cumin seeds, chili. Fry well till the cumin and chilies are slightly brown.
2. Add the cooked rice and salt.
3. Fry well.
4. Serve with any curry. 
5. NOTE: The cooked rice should not be too soft, generally use 1 cup and 2 cups water to cook basmati rice. Or it might differ from rice to rice but the end product should be - the grain of rice should be separate and should not stick each other like sticky rice. 

Clear corn soup

This is one of the easiest soup I ever made, You can reduce time span in making by using the frozen corn kernels. Do use the vegetable stock as in recipe, because if you make it only with corn and cornflour it doesn't taste as good as with the stock. You can add different boiled vegetable to it as well. Serve with soy sauce or Peri Peri sauce .

Ingredients:

• 1 cup sweet corn, cooked (boil the corn cobs in water and salt for 5 min, remove the kernels)
• 1 tbsp cornflour (I used unbleached cornflour)
• salt to taste
• 1 tsp vegetable stock powder
• 2 cup water

Procedure:

1. Heat water 2 cups of water in a pot, add vegetable stock cube / powder OR use vegetable stock instead of water.
2. Add corn kernels to it, let it boil for 2 mins.
3. Mix cornflour with 1 tsp water and pour the mixture to the simmering stock.
4. Boil for further 2-3 mins.
5. Serve hot with soy sauce or sprinkle some stock powder on it.

Mulyachi Koshimbir (Radish Salad)

Ingredients:

• 1 medium size radish, peeled and grated
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 4-5 curry leaves
• 2 green chili chopped 
• pinch of asofoetida
• 1 tsp oil
• 1 tbsp peanuts, roasted and coarsely ground
• 1 cup plain yogurt / sour yogurt / half and half - sour and plain yogurt
• fresh coriander chopped for garnishing
• salt to taste

Procedure:

1. Make a tarka / phodni - heat oil in a small pan add mustard seeds and cumin seeds with chili and curry leaves fry for 30 sec and turn off the gas and add asafoetida . Mix well.
2. Put the tarka on the grated radish mix well and add yogurt and coarsely ground peanut, salt.
3. Garnish with fresh coriander leaves.

Besan ladoo

Ingredients:

• 1-1/2 cups Besan (Sieve flour before using and also after roasting)
• 1/4 cup Semolina (rawa) - for giving texture
• 1/2 cup Powdered Sugar / caster sugar
• 7-8 Cardamom, powdered
• 1 tbsp poppy seeds, roasted
• 2 tbsp raisins, fried in ghee
• 1-1/2 cup ghee
• 10-15 almonds chopped, roasted in ghee

Procedure:

1. Roast semolina without ghee in a thick bottom pan on low-medium heat till slightly brown, when cooled grind it to a fine to coarse powder.
2. Now in the same pan roast Besan without ghee on low-medium heat till slightly brown.
3. When roasted properly add ghee and semolina and roast again for another 5-10 min with constant stirring and then turn off gas.
4. Mean while roast almonds in ghee. Keep aside.
5. Note: You know it is ready when your whole house is filled with sweet aroma of the roasting besan.
6. Add sugar to it and mix well.
7. Add cardamom powder and chopped almonds, mix well.
8. Allow to set and cool for 5-7 min and make ladoos when it is still warm.

Note: Purpose for roasting the besan is to get rid of the rawness of  besan.

Don't over heat the pan to avoid constant stirring,  the mixture will become very dry.