STUFFED CAPSICUM IN TOMATO GRAVY

Stuffed Capsicum in Tomato Gravy is an exotic dish with a great visual appeal and of course great taste. For this recipe, capsicum is stuffed with potato masala filling and served with rich creamy gravy.  Choose small and equal size capsicums for this dish. You can use red and yellow peppers also as this add colour to the dish.

My husband and I love this Bharwan Simla Mirch dish and  I am sure you will also love it. Serve with Naan, Tandoori Roti or Khasta Roti.

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INGREDIENTS FOR STUFFED CAPSICUM IN TOMATO GRAVY

6 small capsicums (Simla Mirch)
1 teaspoon oil

FOR THE FILLING:
4 medium potato boiled and mashed
½ cup onion chopped fine
1 tablespoon coriander chopped fine
2 tablespoon ginger garlic paste
1 teaspoon lemon juice
1 teaspoon jeera cumin
1 teaspoon coriander powder
1 teaspoon chilli powder
1 teaspoon amchur
½ teaspoon garam masala
A pinch of Haldi
1 tablespoon oil
Salt to taste

FOR THE GRAVY:
300 grams tomatoes cubed
½ cup onions sliced
2 tablespoon garlic
1 tablespoon ginger chopped
2 green cardamoms
3 cloves
1 mace
¼ teaspoon cinnamon powder
¼ cup of cashew nuts
1 teaspoon coriander powder
1 teaspoon Kashmiri chilli powder
A pinch of Haldi
1 teaspoon sugar
2 bay leaves
1” piece of cinnamon
1/3 teaspoon Kasuri methi powder
½ cup of cream
1 + 1 tablespoon desi ghee
Salt to taste

INSTRUCTIONS FOR STUFFED CAPSICUM IN TOMATO GRAVY

Wash the capsicum and pat dry. Now cut the top stem of the capsicum and remove the seeds from inside. Set aside.
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FOR THE FILLING :

  1. Heat oil in a pan; add cumin, then add ginger garlic paste, onion and saute for 2 minutes.wp-15960789460433499792212587276684.jpg
  2. Now add all the dry masalas and toss.
  3. Add the potato and saute for 3 minutes.wp-15960789458942842842297245172380.jpg
  4. Add lemon juice and coriander.

    FOR THE GRAVY:

  5. Heat 1 tablespoon ghee in a pan; add cloves, cardamoms, garlic, ginger, onion and sauté for a minute.
  6. Add tomatoes and then cashew and cook for 5 minutes.wp-15960789461816793389953668982092.jpg
  7. Add sugar, salt, coriander, chilli, Haldi and cook till tomatoes are mushy.
  8. Cool the mixture and grind to a smooth paste.
  9. Heat 1 tablespoon ghee in the same pan, add the paste, bay leaves, cinnamon and simmer on low heat for 5 minutes.
  10. Add Kasuri methi and then cream and adjust the seasoning.wp-15960789463661279476403935295473.jpg
  11. Add water to get the desired consistency and cook for 5 minutes.

    HOW TO PROCEED:

  12. Fill the stuffing in the prepared capsicums.
  13. Heat 1 teaspoon oil and place the capsicums and saute on medium heat.wp-15960789466204181277094202586947.jpg
  14. Cover and cook till soft but does not lose shape.
  15. Spread ¾th of the gravy on a serving dish and arrange the capsicums.
  16. Pour the remaining gravy and serve.

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SPICY PIRI PIRI MACARONI

It is no secret that I love pasta and thus I keep try ing to make lots of different variations of pasta every chance I get. I initially started by making Indian style macaroni, then ended up using piri piri masala and let me tell you… it was a game-changer!

Here is homemade spicy macaroni. If you are someone who wants to enjoy their pasta with your Indian spices and a touch of peri-peri, this is for you. This pasta version does not just taste buds- pleasing but also eye-pleasing because of its impressive red colour. Spice up with this delicious treat! Feel free to add more veggies to it if you would like.
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INGREDIENTS:

2 cups elbow macaroni pasta
1 onion, chopped
6 cloves garlic, chopped
1 small tomato, chopped
1 Capsicum chopped
1.5 tsp of olive oil
1 tsp cumin seeds
1/8 tsp asafetida
½ tsp turmeric powder
½ tsp red chilli powder
1 tsp cumin-coriander powder
1 tsp Piri Piri masala
½ tsp oregano
½ tsp red crushed pepper (optional)
Salt to taste
Pepper to taste
Half of lemon, juiced
5-6 sprigs cilantro, chopped (optional)
Basil leaves chopped

INSTRUCTIONS:

  1. Cook the pasta according to packaged directions.
  2. In a pan, heat some oil then add cumin seeds; once the cumin seeds start to splatter, add the asafetida then add onion and garlic immediately.wp-15899061198316731161811264240822.jpg
  3. Let it cook until the onions are translucent, around 2 minutes. Then add the capsicum and let that cook for another minute.
  4. Add tomatoes, all the remaining spices, and a splash of water. Let the spices cook for a minute, then add the cooked pasta. Add more olive oil if the pasta seems dry (you can also add a ladle of the pasta water to marry everything together.) Mix everything well.wp-15899061200247713344474381654917.jpg
  5. Turn off the heat then add lemon juice and chopped cilantro (if using)
    Serve hot!
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NOTES:

  • You can use any pasta you like or have on hand.
  • I use the  Key brand Piri Piri Masala
  • You can add cheese to this if you like.
  • Taste the salt before adding more as the Piri Piri masala and the pasta water will have salt in them.
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PALAK PANEER SOUP/ SPINACH &COTTAGE CHEESE SOUP

This combination of Palak and paneer will never fail us. Be it the usual subzi or soup, this combination is a favourite to many of us. So here is a bright green-hued soup, dotted with cottage cheese and mildly flavoured with black pepper. This is a very healthy soup and perfect for weight watchers too.

This spinach and paneer soup can be a quick, hot meal providing you with plenty of nutrients.
Spinach or palak is rich in fibre, folic acid and iron whereas paneer or cottage cheese can load you up with protein. Consuming spinach can also be one of the best ways to get a healthy range of antioxidants. The onion and black pepper add a wonderful, rich texture to this spinach-based soup making it very appealing to the palate.
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INGREDIENTS :
1 cup paneer (cottage cheese), cut into a heart shape using a cookie cutter ❤
1 cup finely chopped spinach (palak)
2 tbsp yellow moong dal (split yellow gram)
1/2 cup roughly chopped onions
2 tsp butter
salt and freshly ground black peppercorns (kalimirch) to taste
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INSTRUCTIONS :

  1. Pluck the leaves of the palak. Wash and keep aside.
  2. Slice the onions into thin strips.
  3. Heat the butter in a broad non-stick pan, add the paneer and gently sauté on a medium flame for 1 to 2 minutes or till the paneer is light brown in colour. Keep aside.
  4. Combine the moong dal, spinach, onions and 5 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes or till the dal is cooked.picsart_11-02-086990518836639280073.jpg
  5. Keep aside to cool completely.
  6. Once cooled, blend in a mixer to a smooth purée and strain it using a strainer.
  7. Transfer the purée to the same pan, add the salt, pepper and paneer pieces, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
    Serve hot.

    NOTES :

  8. You may add garlic too.
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BESAN CHILLA CURRY/ CHILLE KI SABJI/ JAIN RECIPE

Chila / childe ki sabji /Besan chilla curry /Jain recipe
Rajasthani besan chilla curry is a traditional recipe usually made in our home. I also prefer making this dish when I am out of veggies. It is curd based gravy with savoury gram flour pancakes.

It’s a great side dish with roti/parantha or rice and quite easy to make.
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INGREDIENTS :
For besan chilla:
1 cup gram flour/besan
1/4tsp Carom seeds/ ajwain
1/4 tsp cumin seeds/jeera
1/4 tsp red chilli powder
salt to taste
1/2 cup water or as required
Oil for cooking

For Tempering: 
1tbsp ghee
1/4 tsp mustard seeds/rai
1/4 tsp cumin seeds/jeera
A pinch of hing
1/4 tsp red chilli powder
salt to taste
1/4 tsp garam masala

For curry :
1 cup Dahi /yoghurt
1 cup of water
1tbsp gram flour/besan
1tsp turmeric powder /Haldi
salt as per taste

INSTRUCTIONS :
For Besan Chilla :

  1. Take a large bowl and mix all the ingredients.
  2. Gradually pour little water into it, so that there should be no lumps.
  3. Add little water till it comes to a thick and smooth batter in pouring consistency.
  4. heat a pan or griddle on high flame.
  5. pour a spoonful batter and spread evenly clockwise.picsart_08-28-061061887633856089994.jpg
  6. Drizzle little oil around it and cook till it becomes brown and crisp.
  7. Turn it upside down and cook the other side till it is cooked.
  8. Your besan chilla is ready.
    * Cook the besan chilla on medium flame.For curry:
  1. In a big bowl, take the curd and 1cup water whisk it well to make it smooth.
  2. Add besan, haldi and salt. Mix well until it is lump-free.
  3. Now take a deep and thick bottom pan and add ghee.
  4. When the ghee is hot enough add mustard seeds and cumin seeds.
  5. Add hing and red chilli powder now pour curd mixture .stir continuously till the mixture start boiling. Keep on stirring otherwise the yoghurt will curdle.picsart_08-28-06339880535864470578.jpg
  6. Cut chilla into small pieces and add into the curry.
  7. Turn off the heat.NOTES :
  8. You can add green chilli and coriander into this recipe.
  9. After adding the chilla pieces the curry need not to boiled or cooked further.
  10. Do not let the curry sit for a long time The chilla absorbs the gravy and becomes very soggy.
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LEFTOVER PULAV RICE PARATHA

Leftover Pulav Rice Paratha Recipe is an excellent breakfast made using any leftover rice (biryani / pulav or plain rice). Onion and spices are added to the stuffing made from leftover rice and rolled into a paratha using wheat flour dough. It is a very easy recipe and anyone can make it. Do try this recipe!

INGREDIENTS:

1 Cup Leftover Pulav
1 Medium Sized Onion Chopped
1 Green Chilli Chopped
1 Tbsp Coriander Leaves Chopped
1 .5 tsp Red Chilli Powder (or as per taste)
1/2 Tsp Coriander Seeds Powder
2-3 Tsp Oil per Paratha
Wheat Flour Dough as required
Salt to taste

INSTRUCTIONS:

  1. In a mixing bowl, add leftover pulav & mash the rice with your hand or in a blender.
  2. Put in half a tablespoon of oil in a pan and heat it. When the oil is hot, add the cumin seeds until they crackle, Add some onions and green chillies, and saute for 5 minutes. Next, add the spices – salt, red chilli powder, coriander seeds powder & saute again for 4-5 minutes.
  3. Now add this mixture to the leftover pulav and along with coriander leaves; and keep this stuffing aside.picsart_08-14-023275910758519881154.jpg
  4. For rolling paratha, on a flat surface take about tennis ball size of dough & with a rolling pin, roll the dough till halfway. Use dry flour to roll as needed. Place about 2-3 Tbsp stuffing kept aside at the centre of the rolled dough.
  5.  Now start sealing the dough to form a round ball-like shape, pressing the stuffing in. With the help of dry flour & rolling pin start rolling the stuffed dough using very light pressure & keep sealing the ends with fingers as you roll. Quickly run a knife below the paratha in case it might have got stuck at the base.picsart_08-14-037624479542094517651.jpg
  6.  Heat a pan/Tawa, drizzle oil. Place the paratha on the pan carefully.  On medium flame let it cook for 30-40 seconds. Now flip the paratha with a spatula. You will see some light brown spots. Apply oil on one side & after 30-40 seconds flip it again. Press lightly with a spatula & cook for another 20-30 seconds.
  7.  Repeat the process another side – apply oil, flip over, press gently with a spatula for a few seconds. Turn the flame on high & cook for 5-8 seconds. Flip again, cook for 5-8 seconds.
  8.  Paratha is ready to be served.  Serve with curd & top it up butter (optional).

    NOTES: 

    1. Since I used rice which already had some spices in it, I didn’t add a lot of spices. But if you are using plain white rice, then add turmeric powder & increase the number of other spices too.
    2. You can use raw onion also in place of sauteed onions.

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Sojatia’s Masala puri  Masala puri recipe / Namkin puri – 

Sojatia’s Masala puri
Masala puri recipe / Namkin puri –
सोजतिया ये मेरा मायका ।और ये रेसिपी है मायका स्पेशल ।मैंने अपनी दादी से सीखी है ये रेसिपी।
This is my family recipe. I learnt this recipe from my grandmother.
During childhood, This poori and dadi’s achar used to be my favourite and till now have never got bored of poori.
My dadi usually make this for a picnic or travelling. She also packs ker sangri sabji and some pickle or chunda to go with it. The best thing is that you can have this as a snack as well with a cup of tea.
Whenever we go for a picnic or holidays this puri is always with us.
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I am lucky to have A grandmother like mine. She is caring and foodie and she always happy to do the cooking for the family .
Even today she sends me these pooris whenever I crave it
She knows everyone’s likes and dislikes in the family .and according to everyone’s choice she manages to cook their favourite dishes and also packed and sent to their places by bus or trains.
hats off to her dedication I wish I learn these skills from her someday.Love you Dhaiji. We called our Grandmother Dhaiji .

 

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MY GRANDMOTHER DHAIJI
These Poories are edible and fresh for around 10 days
Few spices are added to the plain poori dough just to add some flavour and also to make it spicy. Make this masala poori for potlucks and parties, everyone will just love them.
INGREDIENTS:
3 cups Whole wheat flour (Chapati atta)
1 cup besan (Chickpea flour )
Salt to taste
1 teaspoon Red chilli powder
1 teaspoon Coriander powder
3,4 clove finely grinded
2teaspoon fennel seeds
a pinch hing (assophotida)
1teaspoon ajwain ( Carrom seeds )
2 green chillies finely chopped ( optional)
1/4  cup coriander finely chopped
2 teaspoons Oil + more for frying
¾ cup Water
INSTRUCTIONS : 
Making the dough:
  1. Take whole wheat flour (atta) in a bowl. Add besan salt, red chilli powder, turmeric powder, coriander powder, ajwain,
  2. hing, fennel seeds, Mix well.
  3. Add oil and mix till incorporated well using your fingertips.
  4. Now start adding little water at a time and keep kneading the dough.
  5. Keep kneading till you get smooth and tight dough (NOT SOFT like chapati/roti dough).
  6. Cover it with another bowl or plate or plastic wrap. Let it rest for 15 minutes.
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Making masala puri recipe:
  1. After resting time knead the dough once again.
  2. Divide the mixture into 24-25 equal portions, make a smooth ball and then flatten it out between your palm.
  3. Work with one flatten disc at a time. Roll into 2-3 inch diameter circle. It should not be too thin or too thick. Cut heart shape using a cookie cutter.picsart_07-24-061228363317191114039.jpg
  4. Roll few pooris and keep them in a plate, also keep them covered with a kitchen napkin.
  5. Heat the oil in a pan on medium heat. Once hot slice one poori into the hot oil.
  6. By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.
  7. As it is puffed up and the bottom side is light brown meaning no more bubbles in the oil.
  8. Then flip it. Fry the other side until it is light golden brown in colour.
  9. Remove it from the oil using a slotted spoon
  10. Place on a paper towel-lined plate.
  11. Fry rest of them similarly
NOTES: 
  • Storing the pooris: masala puri is best served fresh. If you are making it for travelling or picnic then Store them in an insulated container while it is still warm. If you let it cool completely before storing then it will get chewy.
  • Adding less water is the key for crispy, poori that stays puffed for a long time.
  • You can skip besan flour and make with atta alone
  • You can replace oil with ghee
  • Do not make a sticky dough. Poori will absorb more oil
  • Keep the dough covered till use. Do not let it dry
  • You can add 2 tsp of crushed kasoori methi to the dough while kneading.
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