Monday, March 23, 2015

Capsicum Vindaloo

Bell Peppers (Green, Red and Yellow) - 1/4 cup each, cut into cubes
Onions - 1 cup, thinly sliced
Tomato - 1/4 cup, pureed
Red Chili Powder - 2 tsps (adjust according to your taste)
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
Black Mustard Seeds - 1/2 tsp
Garlic - 8 cloves, peeled
Ginger - 1 inch piece
Vinegar - 1 tbspn
Sugar - 1 tsp
Oil - 1/4 cup
Turmeric Powder - 1/2 tsp

Salt - as per taste
Coriander Leaves - 1 tbspn, finely chopped

Mix the turmeric powder and 1/2 tsp of salt in a small bowl. 

Mix the cubed capsicums in the salt+turmeric mix and set aside.
Heat the oil and add the capsicums. Shallow roast them until they slightly brown and still retain its crunchiness. Drain and set aside on paper towels so that the extra oil is absorbed. In the same oil, add the sliced onions and fry until golden brown. 
Drain and set aside.

Powder cumin, fenugreek seeds and mustard seeds.
Grind the garlic and ginger together into a coarse paste. Add a tsp of oil in a pan and saute on low flame until browned and fragrant. Take care not to burn it. Add the powdered spices, chili powder and saute until fragrant. Then add the pureed tomato and saute until mushy and the oil separates from the masala. Add 2 cups of water to this and the sauteed capsicums and the fried onions. Bring it to a boil and add the vinegar and sugar. Let it simmer for about 3-4 mins or until the gravy reaches the consistency you desire. Add the required salt and garnish with coriander leaves.
Serve hot with steamed rice!

Recipe adapted from here

Monday, March 9, 2015

Naan Pizza

Naan - 5 small or 2 big
Tomato Ketchup - 3 tbspns
Red & Green Bell Pepper - few thinly sliced
Red Onions - few thinly slided
Jalapenos or Anaheim Peppers ( Bajji Milagai) - 1, cut into thin circles
Baby Corns - 2 or corn kernels few
Coriander Leaves - 2 tbspns, finely chopped
Shredded Cheese - 1/2 cup
Salt and Pepper for seasoning
Chat Masala - few pinches

You can add any vegetables of your choice

For  the paneer mixture:
Grated Paneer - 1 cup
Chili Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Chaat Masala - 1/4 tsp
Salt and Pepper to taste

Preheat oven to 425F and line a baking tray with parchment paper. 
Mix all the ingredients mentioned for paneer mixture in a bowl. Keep it aside. 
Place the naans on the baking tray and apply a tbsp of ketchup on each and spread evenly. 
Next equally divide the paneer mixture onto the naans and spread evenly. 
Now start layering the veggies red and green bell pepper, red onions, anaheim peppers. Sprinkle some salt and pepper to taste. 
Next top it with cheese and coriander leaves. Sprinkle some chat masala, salt and pepper to taste. 
Bake for about 10 - 15 mins or until the cheese melts. Keep an eye on the naans to avoid burning. 

Inspired from here