Bell Peppers with Potato Stuffing

Ingredients:

2 Bell peppers
1 large size potato
1 Onion
Ginger, Cilantro, 4 Green Chillies
1 TBSP Coriander Powder
1 TBSP Garam Masala
Salt to Taste

Method:

-Cut a small piece of bell pepper and keep that small piece aside to cover again after filling.(Optional)
-Boil Potato, peel the skin and smash it
-Add finely chopped onion
-Make paste of ginger, cilantro and green chilly add in potato
-Add coriander powder, Gram masala and salt as per taste
-Mix well and stuff in Bell Pepper
-Cover it with small piece (Optional)u can keep it open.
-Coat Bell peppers with oil and grill it on 350 degree for 5-8 min. while rotating on all sides.
-You can also make in a pan. Add 2tbsp oil in a pan and put bell peppers and cover it with a lid and toast it for 5min. While changing sides.
-Serve with hot Maida Roti's or normal Roti's.

This Preparation can Serve 2 People.

"Bitter-Sweet"....Bitter Gourd with Raisins Stuffing

                                        


Ingredients:

1 Large Bitter Gourd
1/2 Bowl Grated Coconut
1/2 cup Roated Peanut Powder
1 Chopped Onion
1 TBSP Garam Masala
1 TBSP Coriander Powder
1 TBSP Red Chilly Powder
1 TSPN Lemon Juice
1/4 Cup Raisins
Salt to Taste

Method:

-Cut Bitter Gourd cut in half, remove seeds with spoon and boil in salt water.

-Mix all the above ingredients together.

-Fill inside Bitter Gourd. Keep little filling aside for gravy.

-Take oil in pan add hing and stuffed bitter gourd cover the lid till it is par cooked. Add remaining filling and   little water for gravy.

-Serve hot with Roti's.

This preparation can serve 2 People.

Apple Gojju - South Indian Side Dish

Ingredients:


2 Red Apples (medium sized)
1 cups Grated coconut (dry coconut if possible)
1.5 tsp Urad Dal
4-5 Dry red chilies (less spicy)
1/2 tsp Asafoetida (hing)
1/2 tsp Mustard seeds
3-4 Curry leaves
1/3 tsp Tamarind paste
1/2 tsp Jaggery
2 tsp Oil
A pinch of Turmeric
Salt to taste

Method:

1. Heat a pan and dry roast the urad dal, red chillies and hing until you smell the fresh aroma of the masala.
Powder the roasted masala in a blender without adding water.
After the masala is powdered, add the grated copra and blend to a smooth paste with some water and keep aside.

2. Chop apples into 1" cubes. You can peel off the skin if you want to. But I chose keep it because of its nutritional value.


3. Heat oil in pan and add mustard seeds. Add haldi and curry leaves after the seeds splutter.


4. Add the chopped apples and cook covered. Add few spoons of water if required.Saute occasionally. Apples are done once they become tender and the skin changes color.


5. Add the masala-coconut paste to the apples and boil. Add water to get the required consistency.
Note: The consistency should be a little thicker than the usual sambhar.

6 .Add tamarind paste, jaggery, salt and boil for another 2-3 mins. Garnish with Coriander Leaves. 

This Preparation can Serve 4 People.