Bharwa Shimla Mirch

Ingredients

• 2 mashed potatoes
• 1 tbsp boiled green peas
• 2 tbsp chopped onions
• 3 tbsp grated paneer (cottage cheese)
• 1 1/2 tbsp ginger-garlic (adrak-lehsun) paste
• 1/4 cup chopped coriander (dhania)
• 1/8 tsp turmeric powder (haldi)
• 1/4 tsp garam masala
• 8 to 10 raisins (kismis)
• 1 tsp chilli powder
• salt to taste
• 1 tsp lemon juice
• 2 tbsp oil
• 4 capsicums , small size
• 1 tsp cumin seeds (jeera)

Recipe:

•     Combine the mashed potatoes, green peas, onions, paneer, ginger-garlic paste,
•    Coriander, turmeric powder, garam masala, raisins, chilli powder, salt and lime juice, mix well.
•     Heat 1 tbsp of oil in a non stick pan add the potato mixture and stir for 5 minutes.
•     Remove from the flame and allow the mixture to cool.
•     Keep aside.
•     Cored the capsicum and remove all the seeds.
•     Fill the potato mixture in each capsicum and press to close it.
•     Heat the remaing oil in a non stick pan and add the cumin seeds.
•     When the seeds splutter slowly put the stuffed capsicum in the pan and cover the pan.
•     Cook on slow flame for 5 to 8 till the skin of capsicum becomes soft.
•     Serve hot.
•     And enjoy the taste

Brinjal Rice

Ingredients:

• 3 cups plain rice
• 1 1/2 tsp mustard seeds
• a few curry leaves
• 3 tsp. vegetable oil
• 3 cups eggplant (brinjals)
• 3 tsp. finely sliced green chillies
• Salt to taste
• 1 tsp turmeric powder
• 3 tsp lemon juice

 

Method:

• Boil rice and keep aside.
• In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal) and green chillies
• Stir on low flame, cover and cook for 10 minutes.
• Add salt and turmeric powder cook for another 5 minutes.
• Remove from fire and add lemon juice stir well and mix with the rice
• Add some dry fruits (optional). 
• Stir gently allowing each grain to coat.
• Serve and enjoy the taste.

Kathal ki sabjiiii

Ingredients

2 cups raw jackfruit, diced
1/4 tsp turmeric powder (haldi)
25 mm. (1") stick of cinnamon (dalchini)
4 to 5 cloves (laung / lavang)
3 bayleaves (tejpatta)
1 cup onions, sliced
1 tbsp chopped ginger (adrak)
1 tbsp chopped garlic (lehsun)
1 cup chopped tomatoes
2 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
2 tsp chilli powder
3 tbsp oil
salt to taste

For the garnish
1/4 tbsp chopped corriander (dhania)
Method
In a bowl, mix together the jackfruit, turmeric, salt and 1 tablespoon of oil. Keep aside for 10 to 15 minutes.
In a pressure cooker, add the remaining 2 tablespoons of oil, cinnamon, cloves and bay leaves and sauté for a few seconds.
Add the onions, ginger and garlic and cook till onions are lightly browned.
Add the tomatoes, coriander seed powder, cumin seed powder and chilli powder and cook till the oil is released from the tomato mixture.
Add the marinated jackfruit mixture and sauté for 4 to 5 minutes.
Add 1½ cups of water and pressure cook for 2 whistles over a medium flame.
Open the cooker and dry out liquid if there is any.
Garnish with the coriander and serve hot.