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".

Chicken tikka masala

The following recipe serves 4 people.                               
Preparation time : 2.5 hours

Cooking time : 40 minutes

Ingredients

For the Tikkas

Boneless chicken pieces - 600 grams

Plain yogurt - 250 ml

Lemon juice - 2 tsp
Green capsicum chopped - 1/2

Oil - 1 tbsp
Turmeric powder - 1/2 tsp
Chili Powder - to taste

Ginger paste - 2 tsp

Garlic paste - 2 tsp

Salt - to taste

For the gravy

Oil - 2 tbsp
Cinnamon sticks - 2
Cardamom - 3
Black cardamom - 1
Cloves - 3
Bay leaves - 1 

Tomatoes - 4
Onion - 1 large

Green chili - 1

Cumin seeds - 1 tsp

Ginger paste - 2 tsp

Garlic paste - 2 tsp

Cashews - 8-10

Turmeric powder - 1 tsp

Chili powder - to taste

Cumin powder - 2 tsp

Coriander powder - 2 tsp
Garam masala - 1/2 tsp

salt - to taste

Part 1: Preparing the chicken tikkas

Step 1: Take the yogurt in a big bowl. Add the lemon juice. 
Step 2: We need the following masalas : Turmeric, Chili, ginger paste, garlic paste and salt.

Mix the masalas with the curd. Add the oil. 

Mix it all well into a paste. 

Step 3: Add the chicken pieces and the capsicum pieces.

Step 4: Keep it aside for at least 2 hours. Preferably 6-8 hours.


Step 5: Put the chicken in skewers for grilling.

Step 6: While grilling, turn the chicken every 5 minutes to grill all sides evenly.
If you don't want to use an oven for grilling, you can use a pan. Keep cooking the chicken on medium heat turning them every few minutes. Cook them till the pieces are thoroughly cooked and a little burnt on the surfaces.


Step 7: After grilling take them out of the skewers and keep them aside.

Part 2: Preparing the gravy


Step 8: Now we need the whole garam masala  which is basically a combination of cloves, cinnamon, bay leaf and cardamoms. 

Heat 2 tbsp oil in a pan on medium heat. Add the cinnamon sticks, cardamoms, bay leaf and the cloves. Add the cumin seeds. Fry for two minutes.

Step 9: Chop the onion and the tomatoes. We will also need cashews at this stage.

Add the chopped onions. Fry them for 5-6 minutes until they turn translucent.

Step 10: Now we need the second set of masalas: coriander powder, cumin powder, garam masala, turmeric masala, chili powder, ginger paste, garlic paste and green chili.

Add the masalas to the pan and add a tbsp of water and cook for 2 minutes.

Add the cashews.

Step 11: Add the tomatoes and mix well. Add a tablespoon of water. Cover the pan and let it cook on medium low heat for 20 minutes.

Step 12: After 20 minutes it will look like this. 

Step 13: Wait for the mixture to cool and the blend it in a blender. Put the mixture back in the pan on medium heat.Add the salt.

tep 14: Add the chicken tikkas. Wait for the mixture to come to a boil. 

Then cover the pan on low heat for 5 further minutes. 


Step 15: Enjoy your chicken tikka masala.

Baingan bharta (Eggplant based dish) -Quick and easy

Baingan bharta is a eggplant based dish. It is made

with minimum spices. Roasted eggplant forms the                            
 base of the dish. The following recipe is the quick and
easy version of the original recipe, but it tastes the same
as the original. This recipe has no onions and
 garlic and hence takes less time too prepare.




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


Ingredients
Eggplant - 1 Medium sized
Red capsicum - 1/4
White capsicum - 1/4
Green chili - 1
Ginger - 1/2 inch
Tomatoes - 2 medium sized
Cumin seeds- 1 tsp
Coriander powder - 1.5 tsp
Turmeric powder- 3/4 tsp
Garam masala- 3/4tsp
Asafetida - a pinch
Oil - 3 tbsp oil
Chili powder - to taste
Salt - to taste


Step 1: We need the following vegetables. The red and green capsicums, 2 tomatoes, a green chili, ginger and a eggplant (roasted).

Step 2: Roasting the eggplant.
 With microwave : Put the eggplant in for 10-12 minutes. Turn the eggplant a couple of times to roast evenly.
 With oven : Bake it for 20-25 minutes at 180 degrees centigrade.Turn the eggplant a couple of times to roast        evenly.


Step 3: Let the eggplant cool down. Peel it and cut into small pieces. Keep aside.

Step 4: Chop the tomatoes,chili and the capsicums. Grate the ginger.

Step 5: We need the following spices - asafoetida, cumin seeds, coriander powder, chili powder, turmeric powder, garam masala and salt. 

  Heat 2 tbsp of oil in a pan. Keep the heat at medium. Add the chopped capsicums.

Fry for 2-3 minutes till the capsicums go tender. Get them out of the pan and keep is aside on a plate lined with kitchen towel to soak the extra oil.

Step 6: In the same pan, add two teaspoons of oil. Keep the heat at medium. Add the cumin seeds and the asafoetida.

Add the tomatoes, chili and ginger. 

Fry for 7-8 minutes. 

Now add all the spices from step 5 in a separate bowl with water to make a thin paste. Add this to the tomatoes. Fry till the oil separates from the mixture.

Step 7: Add the eggplant. Mix it well with the mixture. Add salt to taste.

Cook for 10-12 minutes on medium heat.

Step 8: Add the capsicum we fried before. 

Cook for 5 more minutes.

Step 9: Enjoy your 'Baingan bharta'.