Orange Capsicum chutney ~ Bell Pepper recipe

Orange Capsicum Chutney ~ Bell Pepper recipe
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Our family loves this chutney, even my two year old and I am proud mommy when she said "yummy", after tasting it. The most popular south Indian chutney - coconut chutney, while it is a timeless classic we do want a fancy chutney once in a while , don't we? Well, this is my take on it.

Ingredients
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Orange Bell Pepper - 1 medium size, cut into chunks
Onion - 1 medium, cut into chunks
Tomato - 1 medium, cut into chunks
Garlic - 1 pod
Ginger - 1 small piece
Tamarind - 1 small round
Red Chillies - 2 or 3 according to taste, spice level

For Tadka -
1 tsp mustard seeds
1 tsp geera
1 tsp ulundhu
Hing or asafeotida - few splashes
few curry leaves

For Garnish - 1 tsp chopped cilantro

Method
1. Heat oil in a pan, do the tadka and set aside.

2. Pour some more oil in the same pan, and when ready first saute the tamarind.( tamarind in hot oil gives a very distinct flavor to the chutney).

3. Once you see that the tamarind is seared, add the red chillies, garlic, ginger one by one and saute for a few seconds. Add the onions and saute for a few minutes. Add the bell pepper and saute for nearly 5 minutes or until the onion is translucent and bell peppers are wilted.

4. Add the tomatoes at this point, lower the flame, cover and cook for 5 minutes or atleast or until the tomatoes are nicely cooked. Turn off the flame, let it cool and grind to paste.

5. Mix with the tadka and garnish with cilantro. Goes very well with idli, dosa.

6. I use this for rice and as well as a spread for my sandwich.

Tip - When only tomatoes are used i.e, no tamarind, goes better with chapathi.

 

Figure friendly Ricotta Rolls

Ricotta Rolls
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Courtsey - Curves magazine

Made with protein rich ricotta and laced with dark choclate, these creamy treats count toward your daily value of calcium.

Prep Time: 15 minutes
Cooking time: 10 minutes

Ingredients

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wonton wraps - 8
skim ricotta - 3/4 cup
granulated sugar - 2-4 tsp
ground cinnamon - 1/2 tsp
cocoa powder
+ extra for garnish - 1/2 tsp
vanilla extract - 1/4 tsp
chopped dark choclate
+ extra for garnish - 2 tbsp
confectioners's sugar - for garnish

Method:
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1. Heat oven to 350 F. Lay wonton wrappers on your work surface. With a damp paper towel or a pastry brush, wet one edge of one wrapper and fold it over to the other edge , forming a cylinder. Press the edges together and stand the roll upright on a baking sheet. Repeat process with rest of the wrappers. Bake them until golden brown, about 10 minutes. Allow to cool for 2 minutes. Then cool completely.

2. Place ricotta and granulated sugar in a medium bowl Beat with electric mixer on high for 3 to 4 minutes. Beat in the cinamon, cocoa, vanilla. Stir in the 2 tbsp of choclate.

3. Fill pastry bag with ricotta misture. Pipe the filling into cooled rolls. Lightly dust them with confectioner's sugar, cocoa and then sprinkle with extra choclate around the serving plate.

Nutrion information
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Serves - 8
Per serving - 70 calories
fat - 8 g
cholestrol - 7 mg
sodium - 72 mg
carbohydrate- 8 g
fiber - 2 g
protein - 3 g

Greens Poriyal ~ simple keerai poriyal recipe

Greens Poriyal ~ simple keerai poriyal recipe
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Ingredients
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onion-medium sized finely chopped
Greens-collard greens , 1 bunch, finely chopped
Red chillies-3 to 5 depending upon the greens bunch size and spice level

for tadka
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mustard seeds -1/2 tsp
jeera seeds-1/2 tsp

Method
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1.Add mustard seeds and let splutter mustard seeds.
2.Add Jeera and saute for a half a minute
3.Add the red chillies and saute for another half a minute
4.Add the onion and saute until they are translucent
5.Add the chopped greens, salt and saute and cover and cook until they are done. Need not add water since, the greens will release water themselves.

Note: we can substitue collard greens for arai keerai and make arai keerai poriyal.
In fact arai keerai poriyal is more tastier than collard green poriyal