Capsicum with gram flour

I swear by this dish. I just loved it so much. The only caveat is that it is a "dry" dish". So folks might have to accompany it with tomato chutney or something saucy else the meal becomes very dry.

The recipe is from my mami (my mother's brother's sister) and she is one of the most wonderful cook I have met.

Here are the ingredients:
1) Sauf - fennel seeds
2) Amchur - dried mango powder
3) Onions - finely chopped
4) capsicum - finely chopped
5) gram flour - a couple of cups

1) In a pan - add oil, and give tadka with cumin seeds and sauf - (good amount)
2) Add onions and let them turn pink.
2b) Add your normal things - haldi, dhania powder etc.
3) Ad capsicum and let it cook.
4) Now add besan(gram flour) and let it cook - Don't add water.
5) Add good amount of amchur to it also.
6) If it gets too dry, sprinkle few drops of water to let it cook. The besan turns dark brown when cooked.

Serve and eat - it is very tasty.

Alternatively - if you have small sized capsicum. You can do everything except step 3 and stuff it in capsicum and let the capsicum cook and serve hot.

Fried cauliflowers with yoghurt

Seattle's med kitchen serves an interesting starter of cauliflower (whose portion size is so huge that it is good enough for main course for two! I have never been able to repro it. The below recipe suggested by Richa might work minus the lamb part.

http://lailablogs.com/?p=527

I should try.

Quesadilla

For people who lived in US and enjoyed good mexican food, here is a quick and easy way to make it - from Richa Hingle. I will try to repro it with some mushrooms and baked beans and ofcourse roti.

http://hobbyandmore.blogspot.com/2010/01/grilled-veggie-quesadilla.html


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And I tried. But changed the ingredients to suit average indian kitchen.
In US, mexican beans and rice (burrito in a bowl) reminded Ankur of rajma chawal and we would eat that a lot. When back in India, the rajma that my maid was cooking reminded me of mexican food. Richa's recipe came handy and I thought of trying the following for lunch.

Ingredients:
- 2 rotis
- 1 teaspoon of olive or any other oil.
- kidney beans boiled (Rajma) - one can keep some aside when you cook rajma for big family dinner.
- rice
- fresh cilanthro
- lemon
- corn (optional (i didnt use it)
- bell peppers (Capsicum) - one can boil them in rice for a bit
- tomato sauce

- yoghurt for dressing

Method:
1) In a pan add few spoons of tomato sauce and some kidney beans to make a saucy combo. Add salt to taste.
2) Add fresh coriander and lemon to it.
3) Boil little bit rice in microwave, maybe with some bell peppers (capsicum).
4) Mix 1-3 (note it shouldn't be watery, just a little saucy)
5) In a non stick pan - add some oil - put roti - let it become crispy. Do that with other roti too. Set one aside.
6) Atop one roti - spread the mixture of step 4. Put the second roti and sandwich the mixture. Flip and let them cook and become crispy.
7) Cut and serve them in a plate and serve with some yoghurt and left over mixture.

Actually I like mixture a lot with some yoghurt. It tastes just like rajma chawal :).