Capsicum Masala

Capsicum Masala

Capsicum- 1lb

Tomatoes-2

Onion-1
Oli-4tbs

Masala:
Cinnamon-1/2 inch
Cloves-3
Galic pods-4
Cumin seeds- 1tsp
Turmeric-1/8 tsp
Salt-1 and half tsp
Fresh grated coconut- 1/2 cup
Coriander leaves- 1/2 bunch
Onion-1
Green Chillies-8
Ginger-1/4 inch

Sesame seeds-2 tbs

Prep:
Fry Sesame seeds in 1/4 tsp oil and set aside. Grind Masala starting with Sesame seeds, Cinnamon, Cloves, Galic pods, Cumin seeds and Green chilies. When it is ground well add coconut, coriander leaves grind until it turns into smooth paste. Add onion pieces next and grind well for 2 min. Add Salt and Turmeric and grind for 2 min. Set the Masala aside.

Cut each Capisucum into 2 halves. Stuff each piece with Masala (as shown in the picture). 
Heat oil in a pan on medium flame and fry the onion pieces, when they turn golden brown, add tomato pieces, 1/4 tsp salt and 1/4 tsp turmeric powder, and keep a lid until the tomato pieces cook well. Make sure the water should dry out. Add the stuffed Capsicum one by one, side by side.
Add 1 cup of water, place a lid and let them fry for 20-30 in medium/low flame. Once the Capsicum turns the color, stir occasionally and make sure to flip each piece.

When they are fully cooked and water dries out, off the stove. 
Serve hot with Rice!

Fish Fry

Fish (Pomfret) thin slices- 6

Red Chily powder- 1tsp

Salt-1 tsp

Turmeric powder- 1/8 tsp

Oil- 1 cup

Prep:

Mix Red Chily powder, Salt and Turmeric powder and roll fish pieces into it. 

Heat oil and fry the fish until turn brown.

Serve hot with lemon and onion slices!

Egg Plant Fry

Egg Plant Fry

Egg plants-8 medium 

Large Onion- 1

Red Chily powder- 1tsp

Salt-1 tsp

Turmeric powder- 1/8 tsp

Oil- 1tbs 

Prep:

Cut the eggplant into slices and keep them in saltwater. 

Cut the onion into small squares pieces. 

Heat the oil in a pan and add drained eggplant slices and add onions slices as layers.

Add Salt, Turmeric powder, and place a lid. Fry in a high flame by mixing occasionally. When the eggplant looks fried (Make sure the eggplant is not mushy) add the Red Chily powder and fry for 5 min in low flame without lid. 

Serve hot with White rice! 

Goat Kheema Curry

Goat Kheema Curry 

Goat Kheema- 1/2 lb

Red chili powder- 1tsp

Salt- 1tsp

Turmeric powder- Quarter tsp

Oil-1tbs

Garlic cloves-6

Cilantro leaves- 1cup

Green Chillies-4

Chopped Onions-1/2 cup

Masala:

Chopped Onions-1 cup

Ginger pieces/fresh paste-1 tbs

Garlic- 5 cloves (big)

Coriander seeds-1 tsp

Cumin seeds-1 tsp

Cinnamon whole-2 (size of a Cardamom each)

Cardamom whole-2

Cloves- 2

Prep:

Grind Masala and Onion pieces as a paste with a tbs water.

Add Masala Paste, Red chili powder, Salt and Turmeric to Kheema and set aside.

Heat oil and fry 1/2 cup of onion pieces and green chilly slices until turn brown. 

Add Kheema and fry for 5 min, add Garlic cloves and 3 cups of water and cook on a slow flame for 45-50 min. 

When the water dries out add chopped Cilantro.

It's ready once the oil shows on the sides of the fry.

Serve hot with Rice or Roti! 

Vada (gaarelu)

Vada

Urad Dal- 2 Cups

Salt- 1tsp

Onion-1

Green Chilies-2

Ginger-Small pieces (1tsp)

Cumin-1 tsp

Water-1/2 cup

Oil-6 cups

Prep: 

Soak Urad Dal overnight and grind the dal into a smooth paste with 1/2 cup of water. Add salt in the mid of grinding. Take the dough into a bowl and mix onion, green chilly, ginger pieces, and cumin. Make sure the dough should stay in the palm like a smooth ball. 

Heat oil into a deep pan until boils. Take a small bowl of water aside, rub a small drop of water on the left palm and make a small donut-shaped Vada with the right palm. Keep it in the oil carefully and fry on medium flame until it turns golden brown. Use the drop of water for each Vada. 

Serve hot with or without Chutney! 

Egg Plant & Broccoli Fry

Egg Plant & Broccoli Fry 

Egg plants-8 medium 

Broccoli-1 large floret 

Large Onion- 1

Red Chily powder- 1tsp

Salt-1 tsp

Turmeric powder- 1/8 tsp

Oil- 1tbs 

Prep:

Cut the eggplant into slices and keep them in saltwater. 

Cut the onion into small squares pieces. 

Cut Broccoli into stems. 

Heat the oil in a pan and add drained eggplant and broccoli together in the oil and add onions slices as a top layer. Add Salt, Turmeric powder, and place a lid. Fry in medium flame by mixing occasionally. When the eggplant and broccoli look fried (Make sure the eggplant and Broccoli are not mushy) add the Red Chily powder and fry for 5 min in low flame without lid. 

Serve hot with White rice!