Capsicum Peanut Masala Curry /Capsicum Peanut Kairas

 Capsicum Peanut Masala Curry also known as Capsicum Peanut Kairas or Kayras is a spicy, tangy, little sweet and semi sold Konkani dish. Kairas is made with capsicum, boiled peanut and freshly ground spicy coconut masala paste goes well with chapathi, rice etc.Capsicum peanut masala curry/ Kairas recipe is given below with step by step photos.

The following ingredients are needed to prepare Capsicum Peanut Masala Curry /Capsicum Peanut Kairas.

Ingredients:-

Capsicum.            - 1large
Peanuts.                - 3/4 cup
Turmeric powder. - 1/4tsp
Grated Jaggery.     - 1tbsp
Salt.                       - to taste

For grinding Coconut Masala Paste:-

Dry red chillies.  - 8
Grated coconut.  - 1/4 cup
Coriander seeds. - 1tsp
Sesame seeds/ til.- 1/2 tsp
Mustard seeds.    - 1/4 tsp
Methi seeds.        - 1/4 tsp
Hing powder.       - 1/2 tsp
Tamarind.             - a marble size
Coconut oil.          - 1tsp

For Seasoning:-

Mustard seeds.- 1/2 tsp
Methi seeds.    -  8 grains only
Hing powder.   - 1/4 tsp
Dry red chilly.  - 1 broken
Curry leaves.    - 1 spring  

Coconut oil.       - 1tsp

Instructions:-

1). Wash and cut capsicum, remove the seeds and chop into large square pieces and keep aside.

2). Wash and soak peanut in water overnight.Drain soaked water and pressure cook the soaked peanut adding little salt and sufficient water for 3 whistles or till soft. Discard the cooked water and keep aside the cooked peanuts.

3). Heat 1tsp oil in a pan and roast dry red chillies and keep aside. In the same pan add coriander seeds, methi seeds and mustard seeds and roast on low flame. Add grated coconut and sesame seeds into the pan and roast all together for 2 minutes.Add hing powder and mix with all the roasted ingredients and switch off the flame.Once cooled grind all the roasted ingredients along with tamarind to a fine paste adding 2 tbsp of water.Transfer the ground coconut masala paste to a plate.

Method:-

1). Heat oil in a pan and splutter mustard seeds and few grains of methi seeds and saute well.Add broken dry red chilly halves and curry leaves into the pan and fry in oil. Add hing powder and mix well.

2). Add chopped capsicum pieces into the pan. Fry the chopped capsicum pieces in oil for a minute.

   3). Add boiled peanuts and turmeric powder into the pan.

4). Add little water into the pan and cook till capsicum slightly change its colour.

5). Add ground spicy coconut masala paste into the pan.

6). Add required salt and grated jaggery into the pan.

7). Add 1/2 cup of water into the pan and mix well all the ingredients in the pan.

8). Boil and cook till the curry becomes thick or till you get a required consistency and saute well in between. Switch off the flame.

Capsicum Peanut Masala Curry /Capsicum Peanut Kairas is ready to serve hot with chapathi, rice etc.

 Try  the recipe and enjoy the curry.

Instant Rava Shallot Dosa.

Rava shallot dosa is a quick and easy to make instant breakfast dish made with sooji rava, shallots, grated coconut and green chillies without soaking and fermenting the batter and can be served with onion tamarind chutney or any side dish of your choice.Instant Rava Shallot Dosa recipe is given below with step by step photos.

The following ingredients are needed to prepare Instant Rava Shallot Dosa.

Ingredients:-

Sooji Rava.       - 1 cup
Shallots.            - 5
Grated coconut.- 1/2 cup
Green chillies.   - 2
Salt.                   - to taste
Water.                - 1cup + as required
Oil.                     - for roasting
Cumin seeds.     -1tsp

Instructions:-

1). In a mixer grinder add sooji rava, grated coconut, shallots, green chillies and required salt.

2). Add 1cup of water into the grinder and mix the sooji rava with a spoon.

3). Grind the sooji rava along with grated coconut, shallots, green chillies, salt and add little water (if needed) to a smooth paste.

4). Transfer the ground batter to a bowl. Add cumin seeds into the batter and mix well.Add little water if needed and make a dosa batter consistency.

Method:-

1) Heat a non-stick dosa tawa on medium heat and apply little oil on tawa.Pour a ladle of batter on hot tawa. Don't spread the batter with the back of the ladle.Slightly lift the tawa and twist it and rotate in circular motion to spread the batter and make a small round dosa.

2). Cover the dosa with a lid and cook for 2 minutes on medium flame.

3). Open the lid and apply little oil over the dosa.

4). Flip the dosa with a flat spatula to cook the other side.

5). Once dosa is cooked on all sides remove it from tawa with a flat spatula and transfer to a plate. Repeat the same process and make dosa with the remaining batter and transfer to a serving plate

6). Instant rava shallots dosa is ready to serve with onion tamarind chutney or any side dish of your choice.

Try the recipe and enjoy the taste of instant rava shallot dosa.

Dry Fruits Chikki

Dry fruits chikki is a home made sweet snack using jaggery and dry fruits.The following ingredients are needed to prepare Dry Fruits Chikki.

Ingredients:-

Grated Jaggery.      -1 cup
Water.                     - 1/4 cup
Ghee.                      - 1tsp
Cardamom powder.- 1/2 tsp

Dry Fruits:-

Almond.               - 1/3 cup
Pistachio.             - 1/4 cup
Peanut.                 - 1/3 cup
Walnut.                 - 1/4 cup
Watermelon seed. - 1/3 cup

Instructions:-

1). Grease a plate with little ghee and keep aside.

2). Dry roast peanut and remove the skin. Dry roast almond, pistachio, walnut and watermelon seeds and keep aside.

Method:-

1). Heat ghee in a wide bottom pan and add grated jaggery and water. Stir it well till the jaggery melts and forms a frothy mixture.

2). Add cardamom powder into the pan and continue stirring until a drop of jaggery mixture poured in a bowl of water forms a hard ball.

3). Lower the flame and add the roasted dry fruits into the jaggery mixture.Mix well till the dry fruits nicely coated with jaggery.

4). Transfer the jaggery coated dry fruits to a greased plate and press it evenly with the back of a steel glass.

5). When the dry fruit jaggery mixture is warm, mark it into square shape with a knife. Once cooled cut along the marked line.

Dry Fruit Chikki is ready to munch.

Cauliflower Potato Curry

Cauliflower potato curry is a coconut based spicy masala curry goes well with rice, chapathi, poori etc.

The following ingredients are needed to prepare Cauliflower Potato Curry.

Ingredients:-

Cauliflower.- 1 medium size
Potato.         - 2 large
Tomato.       - 3
Salt.             - to taste

For grinding Coconut Masala paste:-

Grated coconut. - 1/2 cup
Dry red chillies. - 8
Coriander seeds.- 1tbsp
Urad dal.            - 1tbsp
Methi seeds.       - 1/4 tsp
Tamarind.           - a small piece
Coconut oil.        -1/2 tsp

For Seasoning:-

Coconut oil.    - 1tsp
Mustard seeds.- 1tsp
Curry leaves.   - 1spring
Hing powder.   - 1/2tsp

Instructions:-

1). Chop and seperate the florets from cauliflower. Wash the florets and keep aside.

2). Peel and chop potatoes into medium thick cubes. Wash the chopped potatoes and keep aside.

3). Wash and chop tomatoes into medium size pieces and keep aside.

4). Heat a small pan and dry roast urad dal, coriander seeds and methi seeds and keep aside. Add 1/2 tsp coconut oil in the same pan and roast dry red chillies till crisp. Once cooled grind all the roasted ingredients along with grated coconut and tamarind to a smooth paste. Keep aside the ground coconut masala paste.

Method:-

1). In a wide cooking pan add cauliflower florets, chopped potato pieces and 4 cup of water and boil on low flame till soft.It should be half cooked and should not be mushy.

2). Add chopped tomatoes and required salt into the pan. Mix well and boil for 3 minutes on low flame.

3). Add ground coconut masala paste into the pan and mix well. Boil  and cook for 5 minutes on low flame and switch off the flame.

4). Heat 1tsp coconut oil in a small pan for seasoning and splutter mustard seeds and saute well. Add curry leaves and hing powder into the pan and saute well in oil and switch off the flame.

5). Pour the above seasoning into the curry and cover the pan with a lid.

Cauliflower Potato Curry is ready to serve with rice, chapathi, poori etc

Mirsange Bhajo /Chilli Bajji

Mirsange bhajo /Chilli bajji is a tasty and delicious deep fried tea time snack made with less spicy long chillies.Chilli is known as mirsang in Konkani. Mirsange Bhajo / Chilli Bajji recipe is explained with step by step photos.

The following ingredients are needed to prepare Mirsange Bhajo/ Chilli Bajji.

Ingredients:-

Long chillies.           - 10 or 12
Gram flour/ Besan.  - 2 cup
Rice flour.                - 1tbsp
Red chilly powder.   - 1/2 tsp
Turmeric powder.     - a pinch
Hing powder.            - 1/4 tsp
Water.                        - as required                                

Salt.                           - to taste
Oil.                            - for deep frying

Instructions:-

1). Wash and slit long chillies into halves lengthwise and remove the seeds. Apply a pinch of salt on the slit chillies and keep aside.

2). In a wide bowl add gram flour (besan), rice flour, red chilly powder, turmeric powder, hing powder and little salt and mix well. Add required water little by little into the bowl and mix well.

Method:-

1). Mix all the ingredients in the bowl together without lumps and make a little thick batter.

2). Dip the slit chillies in the thick batter to coat the batter on all sides.

3). Heat oil in a deep frying kadai.Gently put the batter coated chilli slices one by one into the hot oil.Deep fry the chilli slices in hot oil on medium flame till crisp and golden colour on all sides.Deep fry the chilly slices in batches.

4). Remove the deep fried chillies from hot oil with a slotted spoon and transfer to a plate.

A tasty and delicious Mirsange Bhajo/ Chilli Bajji is ready to serve hot with a cup of hot tea or coffee.

Raw Banana Samosa

 Raw Banana samosa is a deep fried tea time snack.

The following ingredients are needed to prepare Raw Banana Samosa.

Ingredients:-

Maida.  - 1 cup
Ajwain. - 1/2 tsp
Ghee.    - 1tsp
Salt.      - to taste

For Fillings:-

Raw Banana.          - 2
Frozen Green peas.- 1/4 cup
Turmeric powder.   - 1/4 tsp
Red chilly powder. - 1tsp
Coriander powder.  - 2 tsp
Garam masala.        - 1/2 tsp
Ginger.                    - 2 tsp grated
Cumin seeds.          - 1tsp
Green chilly.           - 1
Curry leaves.          - 1 spring
Coriander leaves.   - few
Onion.                    - 1
Lemon juice.          - 2 tsp
Oil.                         - 2 tsp
Oil.                         - for frying

Instructions:-

1). Steam cook raw banana and frozen green peas until soft. Peel the skin and mash the banana and green peas.

2). Finely chop onion, green chilly, coriander leaves and curry leaves.

Method:-

1). In a mixing bowl add maida, ghee and required salt and mix well. Add required water little by little into the flour and knead well to make a soft dough. Keep aside the dough for 15 minutes.

2). Heat oil in a pan and splutter cumin seeds. Add grated ginger, finely chopped green chillies, finely chopped curry leaves and finely chopped onion into the pan. Saute well till onion becomes translucent.

3). Add turmeric powder, red chilli powder, coriander powder and garam masala into the pan and mix well.

4). Add mashed banana green peas mixture into the pan and mix well.

5). Add required salt, lemon juice and finely chopped coriander leaves and mix well.

6). After 15 minutes knead the dough again and cut into four equal dough balls.

7). Take one dough ball and roll it into a big circle. Cut it into halves to form a semi circle.

8). Take one semi circle and attach both the corners to make a cone shape.

9). Place one spoon full of filling inside the cone and seal all the edges to make a triangle. Make similar cones and keep aside.

10). Heat oil in a deep frying pan and add the cones one by one into the hot oil and deep fry on medium flame till golden colour on all sides.Once done remove the banana samosa from hot oil and transfer to a serving plate.

Banana Samosa is ready to serve with tomato ketchup or chutney of your choice.

Malai Matar

Malai Matar / Matar Malai Masala is a tasty and easy to make delicious curry made with frozen green peas cooked in cream and curd goes well with roti, naan, chapathi, phulka, rice etc.

 

The following ingredients are needed to prepare Malai Matar /Matar Malai Masala.

Ingredients:-

Frozen green peas.  - 1 cup
Onion.                     - 1 chopped
Ginger garlic paste. - 1tsp
Cumin seeds.           - 1tsp
Chilly flakes.           - 1/2 tsp
Red Chilly powder. - 1tsp
Turmeric powder.    - 1/4 tsp
Coriander powder.   - 1/2 tsp
Cumin powder.        - 1/4 tsp
Fresh cream.            - 3 tbsp
Curd.                        - 1/4 cup
Salt.                          -  to taste
Water.                       - 1/2 cup
Oil.                           - 2 tsp
Coriander leaves.     - 2 tbsp

Instructions:-

Finely chop onion and coriander leaves and keep aside.

Method:-

1) Heat oil in a wide bottom pan and splutter cumin seeds and saute well. Add ginger garlic paste and saute well. Add finely chopped onion and required salt into the pan and saute well till onion becomes translucent.

2). Add chilly flakes, turmeric powder, red chilly powder, coriander powder and cumin powder into the pan and mix well.

3). Add 2 tbsp fresh cream into the pan and mix well.

4). Add 1/4 cup curd into the pan and mix well.

5). Add frozen green peas and 1/2 cup of water into the pan and boil well. Cover and cook the green peas for few minutes on low flame and switch off the flame.

6). Add 1tbsp fresh cream over the curry and mix well.Garnish the curry with finely chopped coriander leaves.

Malai Matar /Matar Malai Masala is ready to serve.

Mangalore Cucumber Kootu.

 Mangalore cucumber Kootu also known as Cucumber Kootu is a quick and easy to make one pot recipe made with mangalore cucumber and moong dal goes well with rice.

The following ingredients are needed to prepare Mangalore Cucumber Kootu.

Ingredients:-

Mangalore Cucumber.- 1 medium size
Moong dal.                 - 1/2 cup
Grated coconut.          - 1 cup
Tomato.                      - 2
Onion.                        - 2
Mustard seeds.           - 1tsp
Cumin seeds.              - 1/2 tsp
Dry red chilly.             - 4
Curry leaves.               - 1 spring
Hing powder.               - 1/2 tsp
Red chilly powder.       - 1tsp
Turmeric powder.         - 1/4 tsp
Coconut oil.                  - 4 tsp

Salt.                               - to taste  

Water.                            - 2 cup

Instructions:-

1). Peel the outer skin and cut mangalore cucumber into two halves lengthwise. Remove the seeds part and chop the cucumber into medium thick cubes.Wash the chopped cucumber cubes and keep aside.

2). Finely chop onion and tomato and keep aside.

3). Wash moong dal and keep aside.

Method:-

1). Heat 4 tsp coconut oil in a pressure cooker. Splutter mustard and cumin seeds and saute well.

2). Add dry red chillies and curry leaves into the cooker and saute well.

3). Add finely chopped onion and saute well till it becomes translucent.

4). Add hing powder, turmeric powder and red chilly powder and saute well.

5). Add finely chopped tomato and saute well till soft.

6). Add washed moong dal, grated coconut and chopped mangalore cucumber cubes into the cooker and mix well.

7). Add required salt and 2 cup of water into the cooker and mix all the ingredients in the cooker.

8). Cover the cooker with its lid and pressure cook for 2 whistles. Lower the flame for 3 minutes and switch off the flame.

9). Once the pressure releases open the cooker lid.

10). Mix the mangalore cucumber kootu in the cooker using a ladle and transfer to a serving bowl.

A tasty and delicious one pot recipe- Mangalore Cucumber Kootu is ready to serve with rice.