Shimla mirch masala - Bell pepper curry

Shimla mirch masala - South Indian style.
This is an easy one. Takes little time and very few ingredients    
to make.

The following recipe serves 2 people.                               
Preparation time : 10 minutes

Cooking time : 20 minutes

Ingredients: 
Bell peppers(Capsicum) - 3
Onion -1 medium sized
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 10-12 leaves
Shredded coconut - 1 Tbsp
Coriander powder - 3 Tsp
Dried red chilies - 2
Turmeric - 1/2 tsp
Salt - to taste
Ginger powder - 1.5 tsp
Garlic powder - 1 tsp

Step 1: Chop the bell peppers into bite size pieces. I have used 3 medium sized bell peppers of different colors. You can use only the green ones or any color you like.

Step 2: Chop the onions finely.

Step 3: We need the following spices.

Step 4: Take 1/2 tbsp oil in a pan on medium heat. Add a few cumin seeds to check the heat. If the seeds splutter withing 3-4 seconds then your temperature is right. Add the rest of cumin and mustard seeds. Fry for 45 seconds.

Step 5: Add the dried red chilies and the curry leaves. Fry for 30 seconds.

Step 6: Add the onions and salt and fry for 3-4 more minutes.

Step 7: Add the ginger paste, garlic paste and turmeric powder.Cook for 3-4 more minutes

Step 8: Add the bell peppers. Coat well with the mixture. Fry for a minute and the cover the pan and let it cook for 5 minutes.

Step 9: Now add the coriander powder and shredded coconut.

Step 10: Put the lid on again and cook for another 10-15 minutes till the peppers are cooked.

Step 11: Enjoy your "Shimla mirch masala".

Jeera Aloo (potato based dish)

One of the most popular vegetarian dishes, Jeera aloo,                    
is an integral part of North Indian cuisine. It is very
easy to make and requires very few ingredients. The name "jeera aloo" literally translates to potatoes with cumin seeds.

The following recipe serves 2 people.
Time required: 25-30 minutes


Ingredients :
Potatoes - 3 medium sized
Oil - 3 tbsp
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 3/4 tsp
Green chilies - 1 or 2
Onion - 1 medium sized
Ginger - 1/2 inch piece
Garlic - 1 clove
Turmeric powder - 3/4 tsp
Cumin powder - 1 tsp
Chili powder - to taste
Coriander powder - 1 1/2 tsp
Asafetida - a pinch
Salt - to taste

Step 1: We need four medium sized potatoes. Boil and peel the potatoes. Boil them to a consistency so that are cooked thoroughly but are firm.Chop them into bite size pieces and keep them aside.

Step 2: We need the following spices : (a)  Cumin seeds, mustard seeds, ginger, garlic, chili and onions.  We can either use dried red chilies or green chilies, and if you like it spicy add them both. I am adding two green chilies for this preparation. Keep the heat at medium level. We also need (b) asafetida (hing) and fenugreek (methi) seeds. Chop the onions, garlic, ginger and chilies finely.

(a)

(b)

Step 3: Heat 2 tbsp oil in a pan.Once the oil is hot add the mustard seeds. Wait for them to crackle, then add the cumin seeds and asafetida. Fry them for a minute. 

Add the chopped onions, garlic, ginger and chilies. Fry them in medium heat for 4-5 minutes. Then add the fenugreek seeds. Add salt to taste.

Fry for 3-4 more minutes or till the onions turn glossy.

Step 4: Now we need (c) cumin powder, coriander powder, turmeric and chili powder. Mix them together and add 2 tablespoons of water to make a paste.

(c)

                                                                                       

Step 5: Add the paste to the onions. Cook in medium heat till the oil separates from the mixture.

Step 6: Now add the potato pieces. Coat them well with the mixture. Keep cooking for 10 more minutes on medium to low heat.

Step 7: Enjoy Jeera aloo!