Have you ever experienced a feeling when you are sad and
happy at the same time? That is what I am feeling these days. I was flying for
India by the end of this month and now I have to postpone my trip for another 2
months because my little brother is getting married in January. I am very happy
and excited to attend the wedding-the Indian wedding-my brother’s wedding but
another 2 months extension is kind of making me sad.
We will have to be here in the UK for the whole December,
the depressing weather, and the gloomy streets, when all our friends will be
having fun time with their families in India. Yeah there are Christmas lights
to cheer you up, lots of discounts and sale in the stores but damn I am just
missing my family a lot.
Why do you love to visit your family? Well, the warmth
that your loved ones shower on you , the late night chit chats with your
cousins, the mom cooked food, pampering,
your old room.....oh everything about meeting your family is great- isn’t it?
When nothing can cheer you up, your mom’s special dishes
can only come to rescue. My husband called my maa and asked her for the recipe
that is easy and one of favourite. After a lot of thinking he tried to make
Besan Vali Shimla Mirchi to make me happy :) His gesture and attempt did
wonders and I realized how immature and kiddish I was behaving. One needs to be
happy in life no matter what- lesson learnt :)
Besan vali mirchi is one of the most popular marwadi
dishes in Rajasthan. Besan that is chickpea flour is roasted on slow flame to
release amazing aroma, which is later mixed with Indian spices, homemade garam
massala and finally coated over huge chunks of capsicum. Fennel seeds (saunf)
give authentic marwadi touch to the subji and this is probably the easiest
vegetarian side dish -c’mon my husband cooked it to perfection.
Ingredients:
2 capsicums/shimla mirch
1 green chilli/hari mirchi
2 tablespoons gram flour/chickpea flour/besan
2 tablespoons oil/tel
1/4 teaspoon turmeric powder/haldi
1 teaspoon coriander powder/dhaniya
1/4 teaspoon red chilli powder
1/2 teaspoon fennel seeds/saunf
Pinch of Asafoetida/hing
1/2 teaspoon cumin seeds/jeera
1 teaspoon finely chopped ginger/adrak
1/2 teaspoon garam masala
Salt to taste
1 tablespoon lemon juice/nimbu ka ras
Method:
Take a non stick pan and roast gram flour and fennel
seeds on a slow flame. Roast till gram flour gives nice aroma/smell.
Chop capsicum into bite size chunks. Also chop green
chilli finely.
Heat oil in a pan, to it add aseofetida and cumin seeds.
Mix in chopped ginger and green chilli, mix and let it
cook.
Add in capsicum, corineder powder, turmeric powder, red
chilli powder and salt. Mix and cook it covered on a slow flame for 2 minutes
or till capsicum is half done.
Add roasted gram flour, garam massala and 1/4 cup of
water. Mix and cook covered for another 1 minute. Serve hot.
Notes:
I have used coloured capsicum, but feel free to you use any kind.
The consistency is semi dry, just that capsicum is coated
with spices.
Make sure that capsicum is not over cooked; else the
subji will turn soggy.
Serving suggestions:
Serve hot with
any Indian bread- parathas, roti, kulchas or puri.
Serve as a side with rice and daal.
Just roll up in the parathas, or
rotis. Great for tiffins and lunch boxes.
This will make a great stuffing for
sandwiches too.
atleast you are lucky that you are going back home in few months, here have no chance of going home in horizon, enjoy there, love this mirchi, make similar kind too
ReplyDeleteThis is a quick and delicious curry made within a few minutes........A good option for me to do with chapatis.... :)
ReplyDeletevery delectable n satisfying one ...colorful one :)
ReplyDeleteSo colourful curry very nice
ReplyDeleteI never knew the hindi name of capsicum... cute name, hehe... lovely curry...
ReplyDeleteJust a spot on dish and love those spiced up flavors.
ReplyDeleteHi deaR! I welcome u to my ongoing event - Wedding Cakes & Sweets Plz hop over & link ur recipes :)
ReplyDeleteVery colourful and spicy dish.
ReplyDeleteVery colorful & tempting sabzi...
ReplyDelete