Andhra Delicacies: 2017

http://foodviva.com/curry-recipes/capsicum-masala-curry/

Use badam or kaju instead of dry coconut, so it doesnt spoil easily

2 medium Green Chillies (green bell peppers/shimla mirch)
2 teaspoons Coriander Seeds
1 tablespoon grated Dry Cocounut/Badam/Kaju
1 Dry Red Chilli
1 teaspoon Sesame Seeds
1/4 cup Roasted Peanuts
1/2 teaspoon Cumin Seeds (jeera)
1 medium Onion, finely chopped
1 cloves Garlic, crushed
1/2 teaspoon red chilli powder
1/4 teaspoon Turmeric Powder (haldi)
1/2 teaspoon Lemon Juice, optional
2 tablespoons Cooking Oil
Salt
3/4 cup water

1. Add Coriander seeds,
grated coconut, dry red chilli and sesame seeds in
in a pan and dry roast them over low flame until
nice aroma comes for approx. 2 minutes.
Transfer them to a plate and let them cool for 3-4 mins.
Grand them with roasted peanutes in a grinder
and make a fine masala powder.

2. Heat pil in same pan or kadai over medium flame.
Add cumin seeds and allow them to splitter. Add chopper onion
and crushed garlic, saute until onion becomes light pink

3. Add capsicum and sprinkle salt over it

4. Saute capsicum until it turns tender but still
crispy for approx. 2-3 minutes

5. Add turmeric powder and red chilli powder,
mis and cook for a minute

6. Add masala powder (prepared in step 1), lemon juice and salt (only for masala powder)

7. Stir and cook for 1-2 minutes

8. Add 3/4 cup water and let it boil over medium flame

9. Cook until gravy becomes thick or for 3-4 minutes

10. Turn off the flame and transfer curry in a serving bowl

Thursday, August 24, 2017

Sunday, May 7, 2017

Sunday, February 26, 2017