Capsicum Curry

Ingredients:

Capsicum (green) - 1 (diced)

Baby Carrot - 6 (cut lengthily)

Onion - 1 (sliced)

Tomato - 1 (diced)

Fennel seeds - 2 pinches

Cinnamon stick - 1

Cloves - 2

Red chilli powder - 1 teaspoon

Coriander powder - 2 teaspoons
Cream - 1/4 cup

Garam masala - 1/4 teaspoon

Coriander leaves (chopped)- 1 teaspoon

Salt

Oil

Method:

Heat oil in a fry pan.

To the oil, add fennel seeds, cinnamon stick & cloves .

When the fennel seeds start to dance, add the sliced onion.

Fry till the onion becomes translucent.

Then add the tomatoes and fry for 2 minutes.

After that, throw in the capsicum and carrot pieces and fry for 1 minute.

Add the red chilli powder, coriander powder, salt and fry.

Add one cup of water and let it boil.

While boiling add the cream, garam masala and keep it in simmer mode for 2 minutes.

Remove from heat,add coriander leaves and serve with any rotis or pooris.

I'm sending this curry and beans poriyal to the 15-minute event.

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Pudina Puri

Ingredients:

Whole wheat flour- 2 cups

Mint leaves (chopped) - 1/2 cup

Cumin seeds (crushed) - 1/2 teaspoon

Red chilli powder - 1/2 teaspoon

Salt

Lime juice - from half lime

Water for kneading

Oil for deep frying

Method:

Mix all the ingredients (except oil) in a bowl.

Add required water and form a soft dough.

Knead the dough and keep it aside for 30 minutes.

Divide the dough into small balls.

Flatten them into circles.

Deep fry the puris on both sides.

Eat with any side dish.

I am sending to JFI-MInt event.

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Cucumber Soup

Ingredients:

English cucumber (chopped) - 2 (peeled and seeded)

Plain Yogurt - 1 1/2 cup

Sour cream -1/2 cup

Mint leaves -1/3 cup

Cilantro - 1/4 cup

Green onions- 3 (chopped)

Garlic - 1 Clove (chopped)

Salt

White pepper to taste

Method:

Toss all the ingredients into the blender and puree them till smooth.

Chill, garnish and serve.

Note: Better to consume within 4 hours.

Recipe Source: Whole Foods

I'm sending the soup, Almond Jaggery Drink, and Masala Papad to the 15-minute cooking event.

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Masala Papad

Ingredients:

With Roasted cumin powder, Red chili powder and Chat Masala (of course, papad is included).

Consume it within minutes or it will become soggy.

Sent off to the 15-Minute event.

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Carrot Idli and Cheese Idli

Idli with Carrot shreds

Ingredients:

Idli Batter – 3 cups

Grated carrot – from one medium carrot

Cumin seeds – 1 teaspoon

Coriander leaves (chopped) - 2 tablespoons

Cooking Method:

Mix grated carrot, cumin seeds and coriander leaves.
Steam in the idli plates.

Serve with any kind of chutneys.

Idli with Cheddar Cheese:

Ingredients:

Idli batter- 3 cups

Shredded Cheddar cheese – ½ cup

Black pepper (crushed) – ¾ teaspoon

Curry leaves (chopped)- 1 sprig

Method:

Mix shredded cheese, crushed pepper and curry leaves in batter.

Steam it.

Eat with Idli Podi (powder).

These idlis are my entries for the FIL-Carrot and 'My Favorite Things: Cheese' event.

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Dill Carrot & Mushroom-Spring onion rice

Dill Carrot

Ingredients:
Shredded carrot – 3oo gm
Ginger pieces – 1 teaspoon
Dill (fresh -chopped) – 3 tablespoons
Green chilies – 2 (slit lengthily)
Coriander powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Olive oil
Salt
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon


Method:
Steam the carrot for 5 minutes.
In a broad frying pan heat the olive oil.
To the oil, add mustard seeds and cumin seeds.
When the mustard seeds crackle, add the green chilies and ginger pieces.
Sauté for a few seconds.
Then add the steamed carrots and chopped dill. Mix well.
Add the turmeric powder and coriander powder. Sprinkle salt. Again mix gently.
Remove from heat after 1 minute.

Mushroom - Spring onion rice

Ingredients:
Basmati rice – 2 cups
Bay leaves – 4
Caraway seeds – 1 tablespoon
Salt for taste
Mushroom Marinating Ingredients:
Mushrooms – 400 gm
Spring onion sliced – 5
Yogurt – 1 1/4 cup
Garlic – 3 cloves (grated)
Ginger – 2 inch (grated)
Green chilies – 4 (slit lengthily)
Salt to taste
Red chili powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Olive oil
Ingredients for Spreading:
Spring onion greens sliced pieces– 5 stalks
Garam masala – 2 teaspoon
Green cardamom powder – ½ teaspoon
Coriander leaves – 2 tablespoon (chopped)
Mint leaves – 2 tablespoons (chopped)
Saffron strands – 2 pinch
Warm Milk – 2 tablespoon

Method:


Rice preparation:
Soak the rice for 30 minutes. Drain the water and keep it ready.
Bring 8 cups of water to a boil.
Add bay leaves, caraway seeds, salt and rice.
When the rice is almost done, drain excess water and keep it aside.
Preparation of Mushroom masala:
Marinate all the ingredients (except oil). Keep it for 5 minutes.
Heat the oil in pan. Add the mix and cook till it thickens and excess water evaporates.
Further process:
Take a thick saucepan.
Spread a layer of one-third of rice.
Over it spread half of the mushroom masala.
Sprinkle one teaspoon of garam masala.
Drop ¼ teaspoon of cardamom powder
Spray 1 tablespoon of mint and coriander leaves.
Mix saffron in warm milk and sprinkle
Then spread the spring onion greens.
Repeat the same with the remaining rice and other ingredients.
Cover it with aluminum foil and place lid tightly.
Dum in low heat for about 20 minutes.
After 20 minutes, remove from heat and mix the rice gently.
Serve with any of your favorite raita.
Source: Sanjeev Kapoor

This carrot dish goes off to the FIL-Carrot event and Mushroom rice to The Caraway event.

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