A quick recipe for busy mornings :
Besanwali Shimla mirch/ Capsicum -Aloo/potato i.e. Bell Pepper potato and Chickpea Flour Stir-Fry is a dry sabzi from Maharashtrian Cuisine. It is known as Zunka Shimla Mirch or besan shimla mirch.
Mornings are usually busy in every household as we have to make tiffins, breakfasts and lot of other stuff.
That is why I only prefer to make such quick & instant sabzi for tiffin, which is tasty and quick. It hardly takes more than 10-15 minutes and no one complains, when I pack it for the lunch along with some gravy wali sabzi, as it is very tasty and delicious.
Best Lunch box option :
This shimlamirch/capsicum-aloo sabzi recipe is one of the best options for lunch box, and It can also be served as a side dish.
It does not take long to prepare this mouthwatering dish, as capsicums do not take long to cook. Here I have added little sugar towards the end, to balance the flavours.
This is a good alternarive to your regular capsicum/ shimla mirch sabzi. This can be made in a jiffy and it requires minimum ingredients those are easily available in your kitchen.
If you want to pack it for tiffin box add less besan/gram flour to it, as it gets dry once it cools down.
Do not reheat this sabzi on gas as it will stick to the bottom. You can reheat it in microwave always.
Prep in 10 Minutes
Cooks in 20 Minutes
Total 30 Minutes
Makes: 4 Servings
Ingredients to make sabzi :
2 big capsicum cut into 1 inch cubes
1 small potato cut into thin cubes
1 medium sized onion, chopped
4 tbsp gram flour(besan)
3 tbsp oil
1 tsp cumin seeds
1/4 tsp asafoetida
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp sugar(optional)
1 tsp lemon juice
salt to taste
Dry roast gram flour/besan in a non stick pan with 1/4 tsp asafoetida on a low flame stirring continuously.
When it starts changing the colour to light brownish and nice aroma comes, remove from fire. Take out in a plate.
Heat oil in another non stick pan. Add cumin seeds. Once it splutters add chopped onions and potato. Saute it on slow flame first and then cover and cook for few minutes till potato softens.
Now add chopped capsicum, salt, turmeric powder and red chilli powder. Cook on a low flame. If required add few drops of water.
Once capsicum softnes a bit spread gram flour over it and cover and cook for few more minutes.
Next add sugar and lemon juice, mix nicely and cover again. Cook for 5 minutes stirring in between otherwise gram flour will stick at the bottom.
The delicious sabzi is ready. Serve hot with any gravy sabzi and chapati.
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Are you among those who do not like to waste food? Are you thinking what to do with the leftover food ? I believe that’s the right thing to do. Our motto is to encourage everyone to cook and eat healthy food at home. At the same time it is important that you find smart ways to use up the left overs.
It is not practical to make a perfect amount of food every time. Left over food is very common, especially when you have guests at home. I m sure in most of kitchens there is always some extra chapati dough lying in fridge. Or after making chapatis one forgets to place dough back in fridge. Na…… Don’t even think of discarding it. Let’s creat something interesting out of it.
With few more ingredients avaliable at home & you are sorted.
So come join me in making dahivadas out of leftover dough.
Prepration time : 5 minutes
Cooking time : 10 minutes
Serves : 6
Chapati dough 1 bowl ( if you have kept it out for few hours well & good)
If its 1 or 2 days old dough which is kept in the fridge, Keep it out for 1 to 2 hours.
Rava/Sooji/semolina 2-3 tbsp
Besan 2-3 tbsp
Whole jeera 1tsp
Soda bicarb a pinch
Adrak mirchi paste 1 tsp
Salt as per taste
Lalmirch powder as per your taste
Coriander leaves chopped
Beaten curds as required
Imli ki meethi chutney
Bhuna Jeera/roasted cumin powder
Take chapati dough in big bowl. Flatten it with your palms. Add 1/2 katori of water to it. Blend it with hand blender.
Now add Rava, Besan, jeera, Adrak harimirch paste, Soda, chopped hara dhania, Salt, Lalmirch powder & if required little more water to make dahiwada batter like consistency.
Meanwhile prepare kadai to deep fry dahivada balls. You can make vadas in appe pan also to make it more healthier with few drops of oil.
Drop vada batter into oil first on medium heat then keep the flame on low to cook it properly. Caution, if fried on high heat it may turn into dark golden brown colour because of wheat flour dough.
Meanwhile take a big bowl filled with lukewarm water. Add little salt to it. Drop fried vadas into lukewarm water.
Remove vadas from water. Press it softly between ur palms to remove excess water. Keep it aside.
Now take beaten curds.(i like it sweet so put sugar its optional). Put salt & lalmirch powder into it. Put vadas into curds. Pour imli gud ki chutney over it. Sprinkle chaat masala & bhuna jeera powder. Garnish with fresh coriander leaves.
Place it in fridge fr few hours.
How to make zero oil chicken/chicken leg pieces/chicken tangdi in pressure cooker with step by step and video recipe.
Chicken Tangdi is a very popular North Indian starter recipe, where only the drumstick chicken or chicken leg pieces are marinated in a yoghurt-spice marinade and grilled to juicy, flavor infused chicken kebabs.
“Tangdi” simply means chicken legs without thighs. It tastes absolutely irresistable with soft, moist & aromatic spicy flavor. These famous grilled drumsticks can be cooked easily at home using an OTG or without it in pressure cooker.
This is Chicken lover’s delight. A quickie recipe that can be made in minutes. Absolutely lip-smacking and can be served as snack as well as main course.
Next time when you have surprise guests at home try this amazing recipe, which is very easy & quick to make, turns out super delicious without a drop of oil/zero oil and in a pressure cooker. It’s definitely a crowd pleaser.
Marination time : 2 hours
Cooking time : 10 minutes
Serves : 6
Chicken leg 6 pieces
curds – 1 cup
tandoori chicken masala 1 tsp
Salt as per taste
Garam masala powder 1 tsp
Ginger garlic paste 2 tsp
Maggi masala cubes 2
Tomato chilli sauce 3 to 4 tsp
Haldi/ Turmeric 1 tsp
Red chili powder 1 tsp
Dhania powder 2 tsp
Onion rings for garnishing
Fresh chopped coriander leaves and some lemon wedges for garnishing
How to make Chicken Tangdi in pressure cooker :
Clean & wash chicken.
Marinate for 2 hours with all the ingredients listed above.
Take non stick pressure cooker. Transfer marinated chicken into cooker.
Cook on a medium flame for about 2 whistles. Turn the flame on low and cook for few more minutes.
After cooling check if water is remaining there then, cook uncovered till gravy thickens.
Serve hot with remaining gravy poured on to chicken. Garnish with onion rings and chopped coriander leaves and wedges of lemon.
You may like to have a look at my other chicken recipes
Restaurant style Chicken Awadh
Video recipe here 👇
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Kaju karela (no onion & no garlic)
Due to bitter taste, karela/bitter Gourd is not one of the favourite vegetable of most people. But due to it’s medicinal properties, it’s very beneficial for diabetics. I never throw even the green skin of karela. Just scrape karela and add salt to scrapping. Leave aside for few minutes. Wash and just fry in little oil.
This recipe of kaju karela, a unique sabzi made with cashew nuts and bitter gourds. It is a dry dish, and little crunchy.when Cashew nuts are added to the bitter vegetable, makes the dish less bitter and adds the required crunch to it. I must say, karela never tasted so good ever before. One of the jhatpat receipes which doesn’t require onions or garlic, and when you want to eat light and healthy.
Preparation time 20 minutes
Cooking time 10 minutes
3 Karela/Bitter Gourd
4 tsp Cashew Nuts
1-2 tsp clarified butter
2 tablespoon Oil
1/4th tbsp Turmeri Powder
1 tsp Red Chilli Powder
1 tsp Coriander Powder
Grated coconut 4 tbsp
Salt to Taste
Juice of half lemon
Coriander leaves for garnishing
Scrape the skin of karela/bitter gourd and cut them into small circles.Now sprinkle some salt and mix, so that all the karela pieces are coated well with salt. Keep aside for 15 minutes. Sprinkling some salt to karela makes it less bitter. Now wash the karela with water. Washing the karela in water will remove the bitter juice and extra salt from karela pieces. Don’t discard seeds.
Now heat clarified butter in a non stick pan add cashew nuts and roast them for a minute.Transfer the kaju in a bowl and keep aside.In the same Kadai put oil. Add the karela pieces and saute for a minute.Now add red chilli powder, turmeric powder, coriander powder and a little salt( While adding salt be careful because karela already has absorbed some amount of salt when we sprinkled on it)
￼Mix all the ingredients well and add grated coconut. Saute for a while.Cover the lid and cook on medium flame till the karela pieces are tender.
Now mix all the ingredients well and add kaju pieces and cook for about 2-3 minutes.Delicious Kaju Karela sabji is ready.
Sprinkle juice of lemon and garnish with chopped coriander leaves.
Serve hot with phulkas or Parathas and dal of your choice.
First look at the picture of savoury cake reminds me of Moti pak which is indian style of mithai made with sweet boondi which is made from chickpea flour & sugar syrup. Then added khoya to it, which tastes like boondi ladoos.
While going through my diary of receipes, i came across this receipe and it immediately clicked , let me try this one. This receipe i have learnt from my friend’s Mum, which she made for us all while studying during our college exams. I so loved it and took note of it and handwritten it in my diary.
Many a times we all get bored of eating regular sweet cakes. This one is hatke savoury cake worth a try.
Preparation time : 20 minutes
Cooking time : 10 minutes
Baking time : 20 minutes
Serves : 4
200gms Masala Boondi
500 gms Boiled potatoes
3 green chillies
2 onions finely chopped
1 inch ginger piece
2 big tomatoes grated
50 grams of butter
1 tsp tomato chilli sauce
2 spoons oil
Salt to taste
Red chilli powder 1 tsp
Garammasala powder 1 tsp
1 tsp muatard seeds
Few curry leaves
Dry mango powder (aamchoor) 1/2 spoon
Coriander leaves to garnish
Peel & mash boiled potatoes. Make paste of ginger & green chillies.
Take a thick bottomed pan. Add oil. Upon heating, add mustard seeds. Let it crackle. Throw in some curry leaves. Now add chopped onions. Saute it for a while till onions become transparent.
Now add spices and salt. Saute again. Now add grated tomatoes. Mix till everything combines well. Now add mashed potatoes. Saute for 2 minutes. Now add sauces. Mix well. Add 100gms of masala boondi. Mix well and remove pan from flame.
It’s time to bake the dish now. Take a deep round or heart shaped baking dish. Grease it well. Now layer it with half of remaining boondi. Second layer it with potatoes mix. Too layer it with remaining boondi. If you wish you can spread cheese over final top layer of boondi to enhance the taste.
Spread butter pieces over layers.
Preheat oven for 10 minutes on 180º. Place the baking dish on medium rack and bake it for 20-25 minutes. Transfer on to serving plate. Garnish with fresh coriander leaves. Serve hot with green chutney and tobasco sauce.