Masala Capsicum

What to make for a quick lunch? Today is grocery day and the only thing I had left in my fridge this morning was green bell pepper & onions. Kinda short for ingrediants I whipped up this tasty dry side to go along with the Lemon rice I made for my husbands' lunch. It cooks very fast & it is one of those no-brainer dishes.

Ingrediants
1 tbs oil
1 tsp cumin seed
1 tsp mustard seed
1 whole red chilli
1 green chilli, minced
1 clove garlic, minced
1 tsp ginger, minced
1 whole bell pepper, diced
1/2 large onion, diced
salt to taste
1/2 tsp tumeric
1 tbs corriander pwd
2 tbs sherreded coconut
cilantro to garnish

Directions
Heat the oil in a open fry pan, add the cumin, mustard seed, red chilli, green chilli, ginger & garlic. Saute onions till they are pink,together with the salt and tumeric. Then add the peppers, on med-low flame, cook without covering the pan, as this will make the peppers go mushy and loose the texture you are looking for. The peppers should be cooked in 5-7 mins. If it starts to burn in this process add a dash of water. garish with shredded coconut and cilantro.

Serve hot with rice/roti & dal

Lemon Rice

My husband usually takes lunch from home every morning. This is a recipe that I tried out this morning for the first time. I have eaten it before many a times but had never made it myself. I ate it for breakfast, pretty good. I had lots of left over rice from last night's egg curry and rice dinner, so I gave it a shot. I packed this Lemon Rice with Masala Capsicum (Green Bell Peppers cooked in spices, recipe to follow), fruits and a salad. I hope he ejoyed it.


Ingrediants
2 portions cooked white rice, not mushy
1 tbs oil
1 tsp mustard seeds
1 tsp channa dal
1 tsp urad dal
2 whole dried red chilli
1 green chilli, minced
1 tsp ginger, minced
5 curry leaves
3 tbs peanuts
1/2 tsp tumeric
1/4 tsp salt / to taste
juice of one lemon

Heat the oil in a wok type pan. Add mustard seeds, let them pop or they will be bitter. Add channa dal, urad dal, red chilli, green chilli, ginger. Fry for a few seconds. Add the curry leaves and peanuts, fry for a min. Lastly add the tumeric, salt & lemon juice and the cooked rice. Stir them gently until the rice is coated with the spices. Serve hot.

Egg Curry

This is one of the recipes that my mum used to make when we were kids. It has a Kerela influence. Since my dad grew up in Kerela and because of his addiction to all things Kerela, we too grew up eating the same food he grew up eating.. Not that I am complaining.. It is delicious. You will eventually notice that all the South Indian dishes that I make have the same South Indian Masala Powder that I make at home ( this I will post it in a seperate recipe ). I serve this egg curry with rice, papadums & yoghurt. I hope you enjoy it.

Ingrediants
4 hard boiled eggs, shelled
1 tbs oil
1 tsp mustard seeds
2 whole dried chillis
1 medium onion, small dice
1 tomato, diced
2 cloves garlic, minced
1 tsp ginger, minced
Salt to taste
1/2 tsp tumeric
2 tbs South Indian Masala Powder
1/4 cup coconut milk
1 1/2 - 2 cups water


Directions
In a heavy bottom saucepan heat the the oil on medium heat, add the mustard seed. After they have sputtered add the dried chillis, and curry leaves. Add the onions saute for a min until they are pink. Add the ginger, garlic, stir, then add the tomatoes, salt, tumeric, & stir. Cover the pan with a lid and let them simmer in their own juices but keep a eye on it and stir once in a while. After 10 mins you will notice that the tomatoes have become mushy, now add the South Indian Masala powder, stir. Add the water and let it come to a boil. Make small slits in the eggs and add to the gravy. Let it simmer for 5 mins or so, add the coconut milk simmer again for 10 mins.

Serve