Showing posts with label Curry powder. Show all posts
Showing posts with label Curry powder. Show all posts
Showing posts with label Curry powder. Show all posts
Showing posts with label Curry powder. Show all posts

Colorful Peppers Pulao#Improv

Colorful Peppers Pulao is an easy, quick and delicious one-pot meal rice made with 3 different bell peppers/capsicum, aromatics and herbs. The best thing about this recipe is that you can use leftover rice too. Perfect for lunch box or kid's tiffin.
Ingredients
½ Each of Red, Yellow, Orange & Green Bell Peppers
½ medium sized Red/ purple Onion
3 Green Chilies - thinly sliced
1 Teaspoon Urad Dal
1 Tablespoon Homemade Curry Powder
1½ Cups  Rice 
2-3 Tablespoons Oil 
2½ Cups Water

Method  
Dice into little cubes all the colored bell peppers
Heat a frying pan with a tablespoon of oil and sauté the peppers, sliced green chillies and with a pinch salt, and a teaspoon of curry powder. Remove and keep aside.

In the same pressure cooker heat 2 tablespoons of oil, add the urad dal, when it starts to brown add in the rice and sauté it for a minute lightly stirring it or else the rice will break. Then add in the curry powder and sauté again for a minute, add salt to taste and give a good mix. Add in the water and bring this to a rolling boil. Close the cooker and take 2 whistles on high flame. After 2 whistles switch off the flame. 
Let the pressure release on it's own. Open the cooker and stir in the sautéed bell peppers and green chillies lightly fluff the rice with a fork so that the bell pepper as incorporated and the rice is loosen nicely. Serve warm, garnished with chopped coriander leaves.
Enjoy this simple yet completely healthy and wholesome one pot meal! 
Labels: Colored Bell Peppers, Capsicum, Pulao, Pressure Cooker, Vegetarian, Vegan, Gluten free, Improv Cooking Challenge, Main course, Curry powder, Homemade
December Improv Cooking Challenge

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A Spooky Cat Pasta Lentil Soup#SoupSwappers

When Wendy our Host and author of Soup Swapper's group gave us the theme" Spooky Soups and Stews"for this month's event. This was the first recipe that came to my mind. 
Now starts my hunt for a cat shape cookie cutter, couldn't find one. Got after my hubby to make the template.  
When I posted this soup pic on what's app to my sister's , they said will make the soup without the cat, looks so spooky!! Laughed and replied this is for my spooky soup event. My daughter said that cat looks so real and morbid.

But nevertheless, this makes a hearty meal, a satisfying comfort food, that is a sweet, just mildly spiced and packed with proteins.  You can have this as a hearty soupy meal like we did or serve over rice.
We enjoyed this as our lunch or can have it for dinner, it's a meal in itself and is popularly known as Indian style Pasta in a lentils.

Serves 3 as a complete and filling meal
Ingredients

1/8 Cup Tur Dal
1/8 Cup Sabut Urad/Beluga Lentils
1/8 Cup Split Green Moong
1/8 Cup Raw Peanuts
1 Medium Tomato - chopped
2 Tablespoons Oil
Salt to taste
1 Teaspoon Red Chili powder
1 Teaspoon Heaped Homemade Curry powder
1 Teaspoon Jaggery
¼ Teaspoon Turmeric powder
2 Tablespoons Chopped Onion
1 Teaspoon Chopped Coriander Leaves
1 Teaspoon Ginger Juliennes
1 Teaspoon Lemon juice - optional
For the Cat Pasta
½ Cup Whole Wheat Flour
½ Cup Besan/Chickpea Flour
¼ Teaspoon Salt or to taste
A Pinch Black pepper powder
A Pinch Turmeric powder
A Pinch Asafoetida
¼ Teaspoon Carom seeds - rub them on your palms
¼ Teaspoon Kasuri Methi - rub them on your palms
1 Tablespoon Oil
Water as required to make a soft dough
For Tadka
2 Tablespoons Oil
5 Grains Fenugreek Seeds
½ Teaspoon Cumin Seeds
½ Teaspoon Mustard Seeds
3 Cloves Garlic - minced
1" Pieces Ginger - minced

Method
Wash the lentils well. In a pressure cooker add all the washed lentils and 2 cups water, let it cook on high flame for one whistle, then reduce the flame to low and keep it for 10 minutes. Switch off the flame, let the cooker cool.
When the cooker is cooled, add the washed raw peanuts and again place the cooker on high flame. Take one whistle on high flame. Reduce the flame to low and let it cook for 7 minutes. Switch of the flame, let the cooker cool completely.
As the lentils are cooking let's make our Cat Pasta Dough
Mix all the ingredients and knead into soft dough. 
Cover this dough and let it rest for 20 - 30 minutes.
Coming back to our Lentil Soup
In a pot/kadai that has a broad base, heat oil, add the fenugreek, mustard and cumin seeds when the splutter add the chopped onion, ginger juliennes. Sauté till the onion soften, now add the minced ginger, garlic and sauté for a minute add the curry powder, red chilly, turmeric powder and salt, sauté
add the cooked lentils, add the tomato and water (2 to 2½ cups ) to make a watery consistency ( since the cat pasta will absorb most of the gravy when added ). Bring this to a rolling boil, give it a quick stir, cover and let it simmer for 15 minutes on very low flame, stirring after every 3 -4 minutes. Add the jaggery and taste for salt and seasonings, add accordingly. Cover and let it simmer again.
Back to our Cat Pasta
Roll the dough and cut the cat shape pasta using the above template. 
Make eyes and mouth with sliced olives and keep them aside. I wanted to make the eyes and mouth with black olives but didn't have it.
After 15 minutes of the lentil soup boiling add the cat shaped pasta into the simmering pot, cover and let it cook for 15 minutes or till the cat pasta surfaces. Once cooked the pasta will float to the surface. Garnish it with coriander leaves and lemon juice
Serve into large bowls and enjoy!!
What a satisfying meal !!
Labels : Tur Dal, Sabut Urad Dal, Split Green Moong, Homemade Curry Powder, Chickpea Flour, Whole Wheat Flour, Soup, Soup Swappers, Indian, Vegan, Main Course, Pasta, Healthy 
Check other recipes of October 2020 Soup Swappers Event 
  • A Spooky Cat Pasta Lentil Soup by Sneha's Recipe
  • Anti-Vampire Potion (Garlic & Cheese Soup) by Palatable Pastime
  • Bat Wing Soup by Making Miracles
  • Bloody Night Soup (Roasted Beet Soup) by A Day in the Life on the Farm
  • Garlic Soup with Gruyère Cheese Toast by Karen's Kitchen Stories
  • Hungarian Pork Ghoul-ash by Culinary Adventures with Camilla
  • Pumpkin Ale Soup with Pork Eyeball Meatballs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
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    Homemade Curry Powder

    This can be easily made at home since it requires all ingredients that are available in your pantry.  All the spices are used by us in our daily cooking
    Ingredients
    4 Tablespoons Red Chilly Powder
    1 Tablespoon Level Turmeric Powder
    5 Tablespoons Coriander Powder
    3 Tablespoons Roasted Cumin Powder
    2 Tablespoons Garam Masala Powder
    2 Tablespoons Salt
    1 Tablespoons Ginger Powder
    1 Teaspoon Garlic Powder

    Method

    Place all the ingredients in the blender and blend it for a minutes. It's ready
    Lables :  Homemade, Masala, Curry powder, Preservatives free

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    Healthy No Oil Or Butter Pumpkin Basil Soup#Soupswappers

    This is a warm soup, taste just delicious, no oil or butter. The basil leaves in this soup renders a beautiful and delicious aroma to it, I should lifts this soup to another level.

    I, try to avoid using oil or butter to make a soup. For me a soup is something that is healthy and should have the natural flavor and taste of the veggies that are used to make it.

    When I made this soup without oil or butter, was, apprehensive to serve my guest, whether he would like it or not. But,  he was so happy to have this flavorful soup. Took a second helping too.  Now this has become our family favorite. Do give this a  try and I am sure you too will love it.

    This goes to our soup swappers event for this month our Host is Sally of Bewitching Kitchen , the theme is Say Goodbye to Winter. 

    Serves 4 to 5
    Ingredients
    300 Grams Red Pumpkin - cut into small pieces
    1 Cup Packed Basil Leaves
    1 Small Onion - roughly chopped
    4 Cloves Garlic - minced
    1 Teaspoon Curry Powder
    Salt to taste

    Method

    In sauce pan add 5 - 6 cups of water, add the pumpkin pieces, onion,  garlic and basil leaves, bring this to a rolling boil, cover and let it simmer till the pumpkin is soft, mushy and the broth  reduces . Cool it and then blend it. Pour it back into the same pan add the curry powder and salt to taste, if the soup is too thick add water accordingly. Bring it to a boil and serve warm. Enjoy this perfect winter soup.
    Labels : Soup, Healthy, No Oil Or Butter, Soup Swappers, Red Pumpkin, Basil, Curry powder

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