Stuffed Capsicum!!!

Now the stuffing of the capsicum has many variations but this one

is a very basic with the readily available ingredients at home.
INGREDIENTS:

Capsicum - 6
Onion - 3/4
Tomatoes - 2
Dry Coconut Powder:- 8 tbsp
Green Chillies -2
Red chili powder - 1 tbsp
Garam masala - 1 tbsp
Salt - To Taste
Oil - 5/6 tbsp

PROCESS:
1. Wash the capsicum and cut the stem of the capsicum and take out seeds from the top gently as shown.
2. Take onions, tomatoes, ginger, garlic, coconut powder, garam masala,green chillies, red chilly powder, salt and grind into a smooth paste.
3. Fry the above paste in a pan for about 3/4 mins.
4. Stuff the Capsicum with the curry paste above
5. Now take oil in a pan and fry the stuffed capsicums on all
6. Serve hot with Roti or Steamed Rice

For Step by Step Procedure plz see
Step by Step Stuffed Capsicum Recipe!!!!

Ginger Chutney/Allam Pacchadi.

Ingredients:
Tamarind 250 g

Ginger 250 g

Jaggery 150 g

Chilli powder 4 tsp

Oil 5 tsp

Salt 4 tsp

Mustard Seeds 1 tsp


Method:-
--Soak the Tamarind in water for about an hour and clean it properly to get only the pulp removing all the seeds.
--Peel the Ginger and cut into small pieces.
--In a grinder grind the pieces of ginger first, now add tamarind pulp and grind again.
--Once you get a smooth paste add jaggery and salt and grind again .
--To the smooth paste add tempering by heating oil on a pan, add mustard seeds until they pop and then add red chilli powder at the end.
--Add the tempering to the paste and mix well.

Spicy and Yummy Ginger Chutney is ready to be served with hot rice, idlis, parathas, puris.

Note:- This Chutney can be used until a month if kept refrigerated.
You can adjust salt and sugar as per your taste.

Step to Step Procedure:Step by Step Process of Ginger Chutney(log with FB)

Andhra Rasam

Rasam has many variations to it and depending on the south Indian Sate the taste changes.
This is form the Andhra and has some twists , hope you will like it!!!!
Ingredients:-
  --2 Tomatoes
  --1/2 Green Chilli/Dry Red Chillies
  --3/4 stalks of tamarind/1 Spoon of pulp

  --Coriander Leaves
  --Mustard Seeds
  --Asafetida
  --MTR Rasam Powder/Or any other of your choice but for  me personally this works out the best.
  --1 tbsp Clarified Butter/Oil for tempering.
  --Salt to taste
  --1 tbsp Sugar

-- Turmeric 1 tbsp

Method Time: 10 mins

1 Take about 2 cups of water and bring it to boil.
2 Add sliced tomatoes (do not cut into ver small pieces)
3 Add Turmeric, Salt, Sugar,Rasam Powder,Chillies,Coriander Leaves, tamarind
4 Let it boil for around 8 mins.
Now for the tampering take a pan heat 1 tbsp clarified butter/oil, add mustard seeds and asafetida.
Add it to the done Rasam.
South Indian Tangy and Spicy Rasam is ready to be served with hot Rice, Idlis.
Note:- Add extra clarified Butter to it while serving to enhance the taste.

For Step by Step recipe plz visit:-

Step By Step Rasam Method(Log into FB)