Capsicum and Potato Curry

This is an amazingly easy vegetable that you can make extremely quickly in under 10 minutes. I once made is for lunch as I didnt have any other vegetable and it was a big hit at home with the hubby. This is a dish that goes well with rotis and can be used as a vegetable for rice too.

You will need

2 big capsicums cut in small pieces, de seeded

2 big potatoes skin peeled and cut in small pieces

1 onions cut finely

Mustard for garnishing.

Some tumeric powder

Chilli powder and salt according to your taste

  

For making the curry

Take some oil in a kadai and and add the mustard. Once the mustard starts spluttering add the cut onions and saute until golden brown.

Add the cut potatoes and add the tumeric powder and salt and cover the kadai for about 4 minutes.

Once the potatoes are soft, add the cut capsicum and saute along with the potaoes and cover for another 4 minutes.

The curry is ready to be served. Do remember that if you cook the capsicum for a little longer period it will loose its cruchiness and the curry will tend to become a little soggy. You can have this with rice or with rotis.

Breakfast ideas- Aval Upma with Potatoes

This is another recipe that my mom used to make very often when we were growing up. More so this was a recipe that my maternal grandma used to make it so very well. Every time I make it, I am reminded of my grandmother and her cooking. It’s something that I can never forget and always brings a smile and a tear to my eye. She was a great cook and used to make stuff in a jiffy. Never complained about cooking and was such an excellent cook. This was a dish that she picked up from her stay in Mumbai. She was a well-travelled lady thanks to my Grandfather's job and it reflected in her cooking.

Aval or Poha in hindi or beaten rice in English you can refer to http://en.wikipedia.org/wiki/Beaten_rice for more details on its nutritional value.

For this you will need

2 cups of Poha or aval
1 onion finely chopped

1 potato cooked and cut roughly

1 green chillies finely chopped

A pinch asafoetida

A pinch turmeric powder

Some oil

1 tsp mustard seeds

1 tsp urad dhal

1 tsp bengal gram

salt according to your taste

some curry leaves

juice of one lemon

coriander leaves for garnishing

To make the Aval upma

Soak the aval in water for 3 minutes, do not over soak, else the aval will become mushy

In a kadai heat some oil and add the mustard seeds. Once they start to splutter, add the urad dhal and channa dhal, saute for a minute and add the curry leaves.

Add the onions and chillies and sauté till the onions turn gold brown.

Add the turmeric powder and the asafoetida and mix well.

Add the cut potatoes.

Add the soaked aval(if you taste it, it will not be raw) and mix well.

Add the lemon juice and garnish with coriander leaves.

Your aval upma is ready. I made this today morning for breakfast but I added some carrots and peas to it. You can also add peanuts or cashewnuts to add to the crunch. Both my kids love peas and carrots. My elder son was not very enthusiastic about this, but my husband and my younger one finished it in a snap. I usually have this with Tomato Sauce. My husband had it with, what else "sambhar". But it goes very well with Tomato sauce or any pickle.

PS - Can someone help me with the pictures ? They are totally frustrating me!!!!