Easy Capsicum Stir Fry

Preparation time: 15 minutes

Serves: 2 people

You will need:

1. Capsicum/Green Pepper: 1 nos - chopped
2. Potatoes: 2 nos
3. Mustard seeds: 1/2 tsp
4. Cumin seeds: 1/2 tsp
5. Curry powder: 1 tsp
6. Turmeric powder: 1/2 tsp
7. Red chill powder: 1 tsp
8. Besan/Gram flour: 2 tsp
9. Peanut powder: 1 tsp (optional) 
10. Water: 1/2 cup
11. Salt: according to taste

Capsicum Stir Fry

To cook:

1. Heat oil in a skillet and add the mustard and cumin seeds.
2. Once the seeds start to splutter, add the turmeric powder, chopped peppers and potatoes. 
3. Once the vegetables are done, add salt and red chilli powder. 
4. Add the water and let it simmer. 
5. Once the water starts to boil, add the gram flour. Stir quickly to avoid getting lumps. 
6. Then add peanut powder and mix well.
7. Serve hot with chapatis!

Zucchini Stir Fry

Preparation time: 15 minutes

Serves: 3-4 people

You will need:

1. Zucchini: 3 nos - chopped
2. Mustard seeds: 1/2 tsp
3. Cumin seeds: 1/2 tsp
4. Curry powder: 1 tsp
5. Turmeric powder: 1/2 tsp
6. Salt: according to taste

Zucchini Stir Fry

To cook:

1. Heat oil in a skillet and add the mustard and cumin seeds.
2. Once the seeds start to splutter, add the turmeric powder and diced zucchini. 
3. Keep stirring until the zucchini turns soft, then add salt and curry powder. 
4. Mix well and serve it hot with chapatis or rice!

Avial - Vegetable and Coconut Curry

Preparation time: 20 minutes

Serves: 4 people

You will need:

1. Ivy Gourd / Tondekayi: 150 gms - diced into 1/2 inch pieces
2. Carrots: 2 nos - diced into 1/2 inch pieces
3. Green chillies: 3-4 nos.
4. French Beans: 50 gms - diced into 1/2 inch pieces
5. Coconut (wet) - 1/2 cup
6. Cumin seeds: 1 tsp
7. Mustard seeds: 1/2 tsp
8. Yogurt: 2 cups
9. Cooking oil: 1 tsp
10. Salt: according to taste

Avial

To cook:

• Boil the vegetables along with two green chillies and set it aside. 
• In a blender, add the coconut, cumin seeds and the remaining green chillies. Add 1 cup of yogurt and blend well.
• In a pan, add the blended mixture to the boiled vegetables and bring to boil. Add salt according to taste. Add the remaining yogurt and mix well. 
• Temper it with oil and mustard seeds.
• Serve it with hot rice! 

Baby Lentils - Masoor dal

Preparation time: 20 minutes

Serves: 2 people

You will need:

1. Baby Lentils/Whole Masoor dal: 1 cup
2. Tomato: 1 no.
3. Onions: 1 no.
4. Ginger: 1/2 inch - finely chopped
5. Garlic cloves: 2 nos. - finely chopped
6. Garam Masala: 1/2 tspn
7. Coriander/Dhaniya powder:1/2 tspn
8. Cumin/Jeera powder: 1/2 tspn
9. Yogurt: 2-3 tbsp
10. Cooking Oil: 1 tbsp
11. Salt: according to taste

 

To cook:

• Pressure cook the masoor dal for a couple of whistles. Do not overcook, else it will become mushy.
• In a blender, puree the onions and tomatoes and keep the paste aside.
• Heat oil in a pan and add the ginger and garlic and saute until you get a nice aroma.
• Then add the onion-tomato puree and keep stirring until the raw smell disappears. 
• Now add the cooked masoor dal and give it a quick stir.
• To this, add the garam masala and dhaniya-jeera powder.
• Then add about 1 cup of water and salt and bring to boil.
• Turn off the heat and add the yogurt and mix well. Do not boil the gravy once the yogurt is added.
• Garnish with coriander and serve it hot with rice or chapatis!