First Award.......

This is the first award for Akarma(Karma Free) Food. This was passed on by Satya of  My Innovative Kitchen. Thanks a lot Satya for encouraging budding bloggers like us with such awards.

Now I have been given a task to share the award with  15 other bloggers. Those bloggers who have already recieved this award please consider it as a token of love.

1. Divya Dil se
2. Malar Gandhi Kitchen Tantra
3.Namita & Sunita Collaborative Curry
4. Nitu Bala Nitu's Kitchen
5. Lakshmi Taste of Mysore
6. Vatsala Show and Tell
7.Yummy team Yummy o yummy
8. Kairali Sisters Pazham Pappadam
9. Prema Sundar My Cookbook
10.Kothiyavunu.com
11. Padhu Padhu'sKitchen
12. Panch Pakwan
13. Lekshmi & Nivedya Dog ears
14. Aruna Manikandan Veggie Pardise
15. S.Menaga Sashiga

Corn Capsicum Tava Masala (Corn Bell Pepper Stir Fry)

Corn Capsicum Tava masala is dish from the North Indian cusine. You could find a restaurant style Corn capsicum masala in the recipe index posted by Gokulanandhini which is more of a gravy type.  Tawa masala usually refers to veggies sauted on a tava(skillet) and flavoured with different spices. I found this intersting dish on Sanjeev Kapoor's "Khana Khazana", an Indian cookery show and tried to experiment it with my ideas. The outcome was pretty good.

Ingredients
Green capsicum (green bell pepper)- 3
Corn kernnel- 1 cup
corriander powder- 1 tsp
cumin powder- 1/2 tsp
garam masala- 1 tsp
Tava fry masala (MDH brand)- 1/2 tsp
yogurt- 2 tbsp
red chilli powder- 1 tsp
turmeric powder- 1/4 tsp
Mustard seeds- 1/2 tsp
cumin seeds- 1/2 tsp
Asafoetida- a pinch
cilantro (corriander leaves)- to Garnish
sugar- 1tp (optional)
oil 3 tbsp
salt to taste

To grind
tomatoes- 3 medium sized
cashews- 10 (soaked in warm water for 15 mins)
green chillies- 2

Grind the above ingredients into smooth paste.

Method:
Chop the capsicum into big pieces. Heat 2 tbsp of oil in a pan and add capsicum and corn kernnels and fry them until golden brown but the capsicum should be slightly crisp and set aside. Heat 1 tbsp of oil in a pan and add mustard, jeera. When the mustard cracks add a pinch of asafoetida and the ground paste. Add turmeric powder, red chilli powder, corriander powder, cumin powder and garam masala and saute them for 10 mins. Add the fried capsicum and corn and stir them well. Add salt and cook for 5-1o mins. Finally add the yogurt, sugar(optional) and tawa fry masala and cook for 2 mins. Turn down the heat and garnish with cilantro leaves(corriander leaves).

Suggestions: This makes an awesome side dish for rotis, nan, parathas and vegetable pulav.

Vathal Kozhambu (Spicy Dried Vegetable Gravy)

Vathal Kozhambu is a  traditional spicy South Indian Brahmin recipe. Vathal is a sun dried vegetable and kozhambu refers to the spicy gravy. In my recipe I have used black night shade. Fresh vegetables like drumstick, potato, brinjal(eggplant) can also be add in the gravy along the dry ones. The other dry vegetable that could be used is turkey berry.

Ingredients:
Tamarind- small lemon sized
Sambar powder- 2 tsp
Corriander powder- 1 tsp
Tomato- 1
Manathakkali Vathal (Dried Black Night shade)- 1 tbsp
chilli powder- 1/2 tsp (optional)
salt to taste
ghee- 1 tsp


Seasoning
Gingely oil(sesame oil)- 4 tbsp
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/4 tsp
Chenna dal- 1/2 tsp
Asefotida- 1/4 tsp
curry leaves- 1 string


Method:
Soak the tamarind in 3 cups of warm water for 10 minutes. Get a thick extract from the tamarind pulp. Chop the tomato finely. Heat a pan and add gingely oil(sesame oil), mustard seeds, fenugreek seeds, chenna dal. When the mustard seeds cracks add asafoetida, curry leaves and the chopped tomato. Add sambar powder and corriander powder and fry them until the tomato becomes tender. Now pour the tamarind extract. Add chilli powder and salt and allow it to boil. Then simmer the flame and cook until the oil gets separated from the gravy. Heat one tsp of ghee in a small wok and  fry the manathakali vatal until brown and add it to the spicy gravy. This goes well with white rice and ghee/sesame oil.


Note:  Adding fried papad to the gravy also gives a nice taste.