Meal Preparation

Saturdays are usually a busy day for me as I spend most of my time to prepare for my weekday Meals.

 

 

I will chop my veggies, prepare My base gravy, soak and Make sprouts, Peel Garlic, Make my Ginger Garlic paste etc. So today I am going to share some prep that I did in my kitchen for the weekday.

 

I usually wash and dry all my veggies before chopping them. So that's the 1st thing I do as soon as I get up so the veggies are dried off. Even a drop of water on the veggies would spoil the whole pack, so be super careful. I also pat them dry between 2 kitchen towels before chopping them.

 

We consume loads of vegetables so I prepare loads of them, you can prepare them based on your consumption.

 

• Wash and pat dry all your veggies for chopping.
•  Prepare the Base Gravy and allow it to cool. Click here  for details on how to prepare this.

 

 

Take your French beans, Broad Beans etc and remove the strings and chop them as per the required size.

 

 

Peel the carrot skin and chop them, I needed them as Sticks so I have chopped them accordingly. .

 

 

Shred the cabbage and store.

 

 

Peel the Garlic Skin and keep it for later use like for making Tadka, Sauce etc.

 

 

 

I also got some Parwal , so I have cut them into Juliennes.

 

 

And some Bitter gourd sliced (This is not regular BG, I think its called as Kolkotta BG)

 

 

I also made some Schezuan Sauce , Click here for recipe

 

Also make Sprouts you require for the week and store them. Click here on How to make Sprouts.

 

 

 

Some Tips:

 

Invest in some Tupperware and Zip Lock bags. They help a long way in storing the prepared Veggies and Gravy.

 

I don't chop Watery veggies as in my experience , they spoil faster if they are chopped.

 

I also prepare Ginger Garlic paste and store them.

 

While packing, separate the portion you would cook and store them. Once you take them our of the refrigerator don't try to Freeze them again.

 

I also buy loads of Peas when they are in season and peel them and store them in smaller portions.

 

 

 

 

How to Make Basic Onion Tomato Gravy in Bulk

For most of the curries/gravies that we make, the base is the Onion- Tomato. if you are on a busy schedule, making them in advance during weekends, will surely help you to save time during weekdays and you will be motivated to cook More often as it will be less time consuming.

Especially if you have a Food processor, you can save more time as the chopping of Onions and Tomato can be done in a jiffy.

The measurement that I have given below helped me to cook Lunch and Dinner for a full week. Depending on your need, you can double or Half the recipe. You can also adjust the amount of Chilly powder to suit your taste.

Please do read the notes section on how to preserve this.

Ingredients

Onions - 1 Kg (Peeled and Chopped)
Tomato - 750 grams (Chopped)
Ginger Garlic Paste - 1/4 Cup
Red Chilly powder - 3/4 Cup
Coriander powder - 1/2 Cup
Cumin Powder - 2 tablespoon
turmeric Powder - 1 Tablespoon
Oil - 1/2 Cup

Method:

• Heat a pressure cooker with Oil and add the chopped onions once the oil is hot.
• Saute the onions till they are done, this may take 8-10 minutes.  
• Once the onions are done, add the Tomato and Saute.
• Add salt at this stage as it will help us to cook the Tomatoes faster.
• Saute till the Tomato is done, this will take 8-10 minutes.
• Now add the Ginger Garlic Paste and saute.
• After 3-4 minutes, add Turmeric powder, Red Chilly powder, Coriander Powder, Cumin Powder and mix well.
• Now completely put the stove on simmer and cover the Pressure cooker with the lid with the gasket on and put the weight too.
• Allow it to cook on simmer for 2-3 whistles.
• After 3 whistles, allow it to cool on its own and then open the pressure cooker and mix well.
• You will see the Mixture is well cooked and Oil and Masala is separated.
• Now allow the Masala Mixture to completely cool to room temperature.
• Based on your usage, divide into portions and place it in the freezer.

Notes:

• If you have noticed, there is not a single drop of water used in this recipe, the moisture from Onion and Tomato is good enough to cook the Masala.
• Cook the recipe on Medium flame, till you put the lid on and once you put the lid on cook on simmer.
• Don't add water, the masala wont stay good, It will spoil within a day.
• The Masala should be completely cooled, before packing and storing.
• Use Zip Loc bags or Air tight Boxes to store the Masala.
• If you would require 1/2 Cup of Masala for one time cooking, pack only 1/2 Cup of masala in a packet or Box.
• Thaw the masala before using it for cooking.
• I usually cook my lunch at 0900, so my practice was to remove one packet of masala from the freezer at 0600 and leave it in fridge till 0800 and on my kitchen counter at room temperature till 0900.
• Never freeze the thawed Masala.
• I used this recipe to prepare a lot of North indian Gravies,biriyani, Sambhar etc.
• Never attempt to store all the prepared masala together and scoop out only how much masala is required, the masala spoils faster.
• I have stored it for a month and it stays good, I am sure whether it will stay beyond that.

Curd Rice 

You may think what is the need for recipe to make  a curd Rice. But believe me Making Curd and Curd Rice has some tips and tricks.

The recipe I have given will work if you plan to pack Curd rice for lunch or you plan to make it ahead and keep, If it is for immediate consumption you can use as much as curd as required curd and 2-3 Tablespoon of Milk.

Ingredients

Cooked Rice - 1/2 Cup
Curd - 4 Tablespoon
Milk -  1/4 Cup
Oil - 1/4 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Cashew-nuts - 6 (Optional)
Pomegranate - 3 Tablespoon
Ginger - 1 Inch (Finely Chopped)
Green Chillies - 1 (Finely Chopped)
Green Coriander - Few Sprigs ( Finely Chopped)
Salt - To taste

Method 

• Add required salt to the Rice and using a ladle mash it well.
• Then add the milk and mix well.  Adjust Milk according to the consistency. 
• To this add the curd and mix well.
• meanwhile heat a tadka pan and heat oil.
• Once the oil is hot add mustard seeds and allow it to splutter and then add cashew nuts and switch off the flame.
• After switching off the flame add Green Chillies and Ginger and give it a stir.
• Add this to the prepared Rice and then add Chopped coriander Leaves, Pomegranate seeds. 

Notes:

• Wash and soak rice for 30 minutes in 1.5 cups of water and cook for 6 whistles . I usually use 2.5 cups of water to cook rice regularly and I cook for 5 whistles. 
• So take extra water and cook as we want the rice to be cooked well. 
• Adding Milk and curd will ensure that the curd rice is not sour when you serve it. 

DIY - Sprouted Moong

Most of us use sprouts for our salad, or breakfast. We know that sprouts have more nutrition than the Non sprouted Dal. 

In the supermarkets, they sell these in packets that is ready to use , however I am little comfortable with picking them. I prefer to make them at home as it is easy and No great work is involved.

Ingredients

Green Gram Dal - 1 Cup (You can use any Beans, Black Channa or Kabul Channa)

Method

• Wash the Moong nicely and soak it in fresh water for at least 5 hours or overnight. 
• After soaking, drain all the water and place it clean kitchen cloth.
• Tie the kitchen cloth and leave it undisturbed aside for at least 6-8 hours
• Another trick I picked up from mom is after tying the kitchen cloth place it in a Casserole and leave it undisturbed for 8 Hour. 
• Depending on the beans you are using you have to leave them undisturbed for 1-3 Days.

Tamarind Rice/Puliyogare/Puli Sadam

Yum, Yum and Yum. I am generally a great fan of Mixed rice then standard Rice and Sambar. However everyone in my house likes Rice, Dal or Sambar.

In terms of Mixed rice, I make Lemon Rice and Fried Rice quite often. When it comes to tamarind Rice, I just cant eat it made with Store bought powder or paste as according to me they taste nothing close to home prepared Tamarind Paste.

You can make and store them for about a month  however I am a firm believer of making it fresh and consuming. I usually make the paste in evening and allow it to sit overnight and mix it with rice in the morning and have the rice in afternoon. Keeping the paste overnight ensures that the Dal and peanuts gets the tangy flavour. Mixing the rice and keeping it till afternoon ensures that the flavour is enhanced in rice too.

Ingredients

Cooked Rice - 4 Cups
Channadal/Gram Dal - 1 Tablespoon
Chilly powder - 1/4 Teaspoon
Green Chilly - 2 Nos (Chopped)
Coriander Powder - 1 Teaspoon
Cumin powder - 1 Teaspoon
Curry leaves - few
Fenugreek Seeds - a Pinch
Hing or Asafoetida - a Generous pinch
Mustard seeds- 1/2 teaspoon
Red Chilly - 3 Nos
Tamarind juice - 1 Cup
Turmeric Powder - 1/4 Teaspoon
Roasted Groundnuts - 4 Tablespoon (As per taste, I have added more so you can something between 1 Tablespoon to 4 Tablespoon )
Oil - 3 Tablespoon (Gingelly Oil Preferably)
Salt - To taste

Method

• Heat Oil in a pan and add the Mustard seeds and once they splutter add the Red Chilly and saute for a minute.
• Then add Fenugreek seeds, channa dal, peanuts and cook them.
• Then add curry leaves, Asafoetida,green chilly,turmeric powder and add the Tamarind Juice.
• Then add Chilly powder, Coriander powder and Cumin Powder and mix them.
• Cook the gravy till the Oil oozes out which may take about 10-15 minutes.
• Once the Oil oozes out, stir it again and cook it for again 10-15 minutes and add salt.
• Cool the mixture and mix with Rice and serve with potato Fry.

Notes:

• The important component of the Tamarind rice is cooking of Rice. So I am sharing how I make Rice for Tamarind Rice.
• I usually use Boiled Rice to make Tamarind Rice as it has a better flavour and gives a good texture.
• For regular use I use 1:2.5 Ratio of Rice:water and soak them for 15 minutes before cooking them.
• While making Tamarind I use 1:2, Rice and water and soak my Rice for 30 minutes.
• Once the Rice is cooked, I take a Broad plate and add the Cooked Rice in it and allow it to cool down completely.
• The Broader the plate the better the texture of rice.
• To spread the rice you can use a fork if you are a beginner so you wont make the Rice all mushy.
• Once the Rice is completely cooled down, add the cooled Down Tamarind paste and mix carefully not to break the Rice.
• It is also important that you taste the rice and acordigly add Tamarind paste and salt if required. 

Lemon Curd 

This is the first time I made Lemon Curd, funny thing I never knew Lemon Curd does not have Curd. This tastes yum and refreshing. I got this recipe from here.

Ingredients

Eggs - 3 Eggs
Lemon Juice- 1/3 Cup
Lemon Zest- 1 Tablespoon
Unsalted Butter - 4 Tablespoon
Powdered Sugar - 3/4 Cup

Method

• In a bowl, whisk eggs, Sugar and Lemon Juice. 
• Use Double Boiling method, place the bowl with Egg,sugar and Lemon and top and whisk continuously.
• If you do not stir continuously egg will get cooked.
• Keep whisking till the mixture gets thick (For me it took 12 minutes)
• Remove this mixture from the flame and add butter and Lemon zest and mix well.
• Cool this mixture, the mixture will become thick as it cools down.
• You can store this in refrigerator for a month. 

Vellai Poosani Mor Kootu - White Pumpkin in Buttermilk Gravy 

I don't know why, but we don't buy so much of White Pumpkin as the Yellow Pumpkin? So I decided to buy it and make this Yummy dish. The recipe is from my mom. It was such a easy dish to prepare.

 Ingredients
White Pumpkin - 250 Grams (Peeled, diced into 1 inch square)
Curd - 1 Cup
Turmeric - A pinch
Salt to Taste
Mustard Seeds - 1/2 Teaspoon
Oil - 1/2 Teasoon (I used Coconut Oil)

To make a Paste:
Cumin Seeds - 1/2 Teaspoon
Green Chillies - 3-4
Coconut - 1/4-1/2 Cup (Depending on your taste, I added 1/2 Cup)
Rice - 1 Teaspoon (Soak it in water for 10-15 minutes prior to grinding)

Method:

• Grind the soaked rice and then add other ingredients given under 'To make a paste' and grind into a smooth paste.
• Mix this paste with the Curd and keep it. 
• Add very little water and cook the ash gourd. Add turmeric also.
• Cook till the Ash gourd is done.
• Once it is done, reduce the flame to low and add the Yoghurt- paste mixture and cook till the raw flavour of the paste is gone.
• It may take 5-8 minutes.
• In a tadka pan, add little oil, splutter the Mustard seeds and add it to the prepared curry. 

Kalan - A Kerala Delicacy 

Another curd based dish from God's own country. This is my favorite curry. I make it little spicy as it like it that way. You can add any vegetable of your choice or have it without vegetable and either way it tastes good.

Ingredients
Raw Banana - 1 (Deskinned,cut into cubes and put it water to avoid discoloration)
Curd - 1 Cup (Beaten)
Turmeric Powder - 1/4 Teaspoon
Black Pepper Powder - 1/2 Teaspoon

For Tempering:
Coconut Oil - 1/2 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - Few

To Grind:
Coconut -1/2 Cup
Green Chillies - 6
Cumin Seeds - 1/2 Teaspoon

Method

• Grind all the ingredients given under "To Grind" into a smooth Paste.
• In a pan, place the Curd, turmeric powder and black pepper powder and cook it on a low flame till comes into a chutney consistency.
• In another pan, add little water (Say a cup) and cook the raw banana in it.
• Once the Raw Banana is 3/4th cooked add the salt, prepared yoghurt and coconut paste and cook on a low flame till the raw flavour of the coconut is gone which should be 2-3 minutes.
• In a tadka pan, warm some coconut oil and splutter some mustard seeds and curry leaves and add it to the prepared Kalan.
• Have it with Rice and Papadam. 

Notes:

• Always cook the curd on low flame or it will curdle.
• Adjust the green chillies to your taste.
• You can use Yam, ash gourd also. 

RidgeGourd Peel Chutney - Peerkangai Thol Thogayal 

I really like recipes which uses every part of the vegetable. This is one such and my mom has been making this since I was a kid. It is very Yummy and Healthy.

You can just mix it with Rice and have or use it as a chutney.

Ingredients

Ridgegourd Peel - 2 Cups (Wash the Ridgegourd and Peel them and chop the Peel roughly)
Gram Dal - 2 Tablespoon
Urad Dal - 1 Tablespoon
Thoor Dal  - 1 Tablespoon
Dry Red Chillies - 7 (Suit to your taste, 7 will give you spicy Thogayal)
Whole Pepper Corns - 1/2 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Grated Coconut - 4 Tablespoon
Tamarind - 1/2 Inch Piece
Asafoetida - a Pinch.
Garlic - 4 Pods
Salt - To taste
Oil - 1 Teaspoon

Method

• Heat a pan with a teaspoon of Oil, add Gram dal and saute for few minutes and then add Urad Dal and Toor Dal and saute till they are done. (Till the colour changes slightly)
• Then add the Toor dal, cumin seeds, Pepper Corns, Red Chillies and saute for few minutes.
• Then add the Washed and chopped Peel and cook till they become soft.
• Then Add the coconut, garlic, Tamarind and saute for few minutes.
• Allow i to cool to the Room Temperature.
• Grind all the sauted ingredients in a mixer jar.
• Add Asafoetida and Salt and Grind into a Coarse Mixture.

Lunch Menu 13 - Jeera Pulav, Dal Tadka, Rava Kesari, Ulundu Vadai and Raw Mango Pachadi 
This week lunch is very simple and everything can be prepared within 45 minutes to 1 hour.

Click on the Below Links for the recipe:

• Jeera Pulav
• Dal Tadka
• Rava Kesari
• Mango Pachadi
• Vadai 

Healthy Malai Kofta (Steamed Malai Koftas)

Who does not like Malai koftas? However, the base gravy is loaded with Cashewnuts which makes the dish quite rich and if thats coupled with Deep fried Koftas it really becomes too heavy.

So I have steamed the Kofta and kept the gravy base as close as possible to original gravy.

Believe me, unless you tell them no one will ever figure that the Koftas are steamed and not deep fried.

This recipe is inspired from here.

Ingredients

Paneer - 100 Grams (Grated)
Onion - 1 (Big, boiled and made into a paste)
Tomato - 1 (Medium, boiled and skin peeled)
Cashewnuts - 2-3 Tablespoon (Paste)
Milk - 2-4 Tablespoon
Corn Flour - 1-2 Tablespoon
Green CHillies - 2 (FInely CHopped)
Kalonji seeds - 1/2 Teaspoon (Optional)
Ginger Garlic Paste - 1/4 Teaspoon+1 Teaspoon
Red Chilly powder - 1 Tablespoon
Garam Masala - 1/4 Teaspoon
Kasoori Methi - 1/4 teaspoon
Oil and Salt.

Method

• Place the grated Paneer,Ginger garlic paste (14 /teaspoon),kalonji seeds,salt and green chillies and mix well.
• Add Corn Flour little by Little till you are able to knead it into a dough.
• Prepare Koftas using this prepared mixture and steam them for 10 minutes using a steamer.
• In a pan, add some oil and add Onion paste and cook well.
• Once it is cooked, add the Ginger garlic paste, Tomato purée and cook well.
• Once it is cooked add the Garam Masala and Red Chilly powder and cook till the raw flavour leaves.
• Now reduce the flame and add the Cashew paste and cook till the raw flavour of cashew goes completely.
• This may take 3-4 minutes
• Now add Milk and cook on low flame and cook.
• Crush the Kasoori methi and add it to this.
• Add salt and adjust the consistency to suit your need.
• To this add the steamed Kofta and cook for 2-3 minutes.

Notes:

• Unlike the fried Koftas, you can add the Koftas to this Gravy and they will not crubmle.
• However, if you plan to serve this gravy post an hour or so of preparing I would recommend that you add the Koftas 10 -15 minutes before serving. 

Snake gourd Puttu - Pudalankai Puttu 

Whenever we think about Snakegourd the one dish we always cook is the Kootu. This recipe is a dry recipe and I learnt it from one of the TV demonstrations by Chef Damu. It tastes awesome with Rice and Sambhar.

Ingredients
Snakegours - 250 Grams (Deskinned and Grated )
Onion - 1 (Big, Chopped)
Green Chillies - 3 (Finely Chopped)
Grated Coconut - 1 Tablespoon (Optional)
Roasted Gram Dal - 1/4 Cup (Coarsely Powdered)
Asafoetida - a Generous pinch
Salt and Oil.

Method

• In a pan, place the grated Snake gourd and cook till all the water evaporates. Don;t cover with a lid or add salt at this stage.
• Saute it well and if possible cook on high flame so you can evaporate the water faster.
• Keep this aside.
• Take another pan, add some oil and once it is warm add onions and green chillies and cook till they are done.
• Once it is done add the sauteed snake gourd and saute and add salt.
• Saute for 2-3 minutes and then add the powdered roasted gram and,asafoetidal and saute.
• Cook till the raw flavour of the roasted gram is gone.
• Add the grated coconut and cook for a minute and serve.

Oats Uttappam / Uthappam 

Oats, Oats and Oats. Everyone is looking at adding Oats into their diet in one way or another and I am no exception.

This is a quick, easy and filling Breakfast which needs very few ingredients.

Ingredients

Oats - 1 Cup (I have used Quakers Oats)
Semoline/Rava - 1 Cup
Salt and Oil
Onion - 1 (Finely Chopped)
Green Chillies - 2 (Finely Chopped)
Water - As required

Method

• Heat a pan and place the Oats and toss for few minutes till it is slightly warm.  (If your Oats is fresh and New you can skip this step)
• Then run it in the mixer or food processor and make it into powder.
• In a bowl, add the powdered Oats and Sooji (Rava), add salt and mix.
• Use enough water to make it into a Dosa Batter consistency.
• Leave it aside for 10 minutes. (If possible or else skip this step)
• Warm the Dosa griddle, once it is warm add a ladle of the Batter and spread it like a Dosa.
• Smear some oil on the sides and sprinkle onion and gren chillies as mush as you wish.
• Cover the Uttappam with a lid for 1-2 minutes and serve hot.

Lunch Menu 11 - Dal,Baati,Rice,Kaju Katli,Gobi Fry, Gulab Jamun,Buttermilk and Poori 

This recipe is a North Indian Menu, however instead of Roti I have added Baati.This Menu has 2 sweets and Buttermilk to go along with the summer.

Click on the below links for the recipes

• Baati
• Panchamela Da
• Alo Fry
• Buttermilk
• Gulab Jamun (Recipe coming soon)
• Kaju Katli (Recipe coming soon)
• Poori (Recipe coming soon)
• Gobi Fry

Mint Chutney

This is one chutney that's so refreshing. It can be used as a spread on Bread or had with Dhokla or Upma.

It just tastes great with all cuisines.

Ingredients

Mint Leaves - 1 Cup (Washed)
Coriander Leaves - 1/2 Cup (Washed)
Ginger - 1/2 Inch (Skin peeled and chopped)
Green Chillies - 3
Tamarind - 1/2 inch Piece
Salt

Method

• Place all the ingredients in a blender and Blend it into a smooth Paste.
• If required add a tablespoon or so of water.

Bisibelabath Masala

Sorry for not posting for some time. My Laptop conked off and I am no expert to blog from my Smart Phone. My Laptop is yet to be fixed, however somehow managed this post from another old laptop.

Bisibelabath is one of my  favorite rice recipes. The recipe is the combination Rice, Dal, Tamarind juice and the Bisibelbath masala with shallots and green peas.

The core ingredient of this is the Bisibelabath masala. The taste and flavour of this recipe comes from the Masala. So lets look at how to make Bisibelabth Masala.

Do come back and check my blog on how to make Bisibelabath using this masala.

Method

Gram Dhall - 1/4 Cup
Coriander seeds - 1/4 Cup
Dry Red Chillies-10 Pieces
Dry coconut - 1/4 Cup (Koppara)
Poppy seeds - 1 Teaspoon (Optional)
Cinnamon/Cloves/Black Cardamom - 1 Each

Method

• In a kadai, roast all the above ingredients in a teaspoon of oil.
• As each ingredients has its own cooking time, roast them separately.
• Grind them separately and mix them together.
• If you want to make this ahead of time and store it, then add all the ingredients except Dry Coconut, add coconut on the day of using it.
• You can roast and grind them together if you know the time each ingredient would take to cook. 

Lunch Menu - White Rice, Kollu Rasam, Moong Dal fry, Poondu Kuzhambhu,Channa Brinjal Kootu, Cauliflower Fry and Curd

Click on the below links for the Recipe

• Moong Dal Fry
  
• Kollu Rasam (Recipe Coming Soon)
• Poondu Kuzhambhu
• Capsicum Masala
• Katthirikkai Kondakadalai (Brinjal White Channa)
• Gobi Fry
• Curd

Katthirikkai Kondakaldai (White Channa - Brinjal)

This combo is famous in down south. This is my mom's favorite dish too. Today, I have made it with Left over Sundal from Breakfast. You can just use soaked and Boiled Channa.

This tastes good with Rice and also Dosa.

Ingredients
Brinjal - 500 Grams (Chopped and soaked in water to avoid discoloration)
Kabuli Channa Sundal or Kabuli Channa - 1/2 Cup (Soaked and boiled)
Onion - 1 (Finely Chopped)
Tomatoes - 1 (Finely Chopped)
Red Chilly Powder - 1 Tablespoon
Turmeric Powder - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Salt and Oil
Curry Leaves - 4 (Optional)

Method

• Heat a pan with 1 Tablesponn of oil
• Add Mustard seeds and curry leaves and allow them to splutter
• Then add finely chopped onions ans saute them
• once the onions are cooked add tomatoes and add salt
• Cook till the tomatoes are mushy. 
• Then add the Brinjal and saute till it is half cooked.
• Then add chilly powder and turmeric powder and saute.
• Cover with a lid and cook till the brinjal is 3/4th Done.
• Now add the Cooked Channa and saute.
• Cook till the channa and Brinjal come together and Brinjal is cooked completely. 

Capsicum Masala

This is my hubby's favorite recipe. I am not a great fan of capsicum , however my hubby loves it. Usually my mom makes this for my hubby.

I love making this as including the cutting of vegetables the dish can be prepared in 15 minutes :-)

It goes well with both Rice and Roti.

The picture looks as if the recipe is so spicy, however it is not. I have used Kashmiri Chilly powder for the colour however it will not be too hot.

Ingredients

Capsicum/Green Bell Pepper - 1 (Chopped, large)
Onion - 1 (Medium, finely Chopped)
Tomato - 1 (Small, finely chopped)
Ginger Garlic paste  1/2 teaspoon
Chilly powder - 1 teaspoon (You can use regular Red chilly powder, I have used Kashmir Chilly powder for color)
Coriander Powder - 1/2 teaspoon
Turmeric powder -1/4 Teaspoon
Garam Masala - 1/4 Teaspoon
Oil and Salt

Method

• In a pan, heat a tablespoon of oil. Once the Oil is hot add the onions
• Cook till the onions are done
• Then add the Tomatoes and cook till they are done
• Now add the chopped Capsicum and saute for 2 minutes.
• after 2 minutes add turmeric powder, red chilly powder, coriander powder an Grama Masala and saute.
• Cook it covered with a lid till the Capsicum is cooked.
• Wile cooking, remove the lid in between and stir the masala so it does not burn.
• If you feel the masala may burn, then you may sprinkle some water and stir and cover with a lid and cook.
• Don't pour water, just sprinkle 2-3 Tablespoons of Water.

Onion Raita - with a Tip 

I am sure all of us know how to Make Raita. It is not a big deal. However, in this post I will share a tip to make thick and tastier Raita which will not become watery after some time.

I make Raita in different ways, I will share them  one by one.

In this Raita recipe I have used Spring Onions, both the Leaves and Onions. If you want to learn How to make Thick Curd , click here.

Ingredients
Onion - 1 (Big, Finely Chopped)
Thick Curd - 1/2 Cup (For recipe click here)
Green Chilly - 1 (Finely Chopped)
Roasted Gram Dal powder  - 3 Tablespoon  (Run the Roasted Gram dal in Mixer)
Spring Onion Leaves - 2 Tablespoon (Optional)
Cumin Powder - 1/2 Teaspoon (Optional)
Pepper Powder - 1/4 (Optional)
Salt - to taste

Method

• In a bowl, cream curd well and to this add salt,pepper,cumin powder and mix well.
• To this add the roasted gram dal powder and mix well
• Then add Onion, green chillies, spring onion leave and mix and serve.