Capsicum Sada Masale

 Ingredients:
5 medium sized Capsicums
1 large Onion
1 tsp Ginger Garlic paste
3/4 tsp Chilly powder
1/4 cup finely grated Dried Coconut / Kopra / Coconut powder
3/4 - 1 tsp Coriander seed powder
Pinch of Turmeric powder
4 - 5 strands of Coriander leaves
Salt to taste
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 strand of Curry leaves
3 - 4 tsp Oil

Recipe:

Chop capsicum into medium sized pieces as shown in the picture below. Chop onion and green chilies into small pieces as shown in the picture below.

Put oil, mustard seeds and cumin seeds in a thick bottomed vessel /pan. Once it starts spluttering, add ginger garlic paste and fry them for about 1 min in medium flame. Add finely chopped onion, curry leaves, pinch of turmeric powder, pinch of salt and fry them for about 4-5 mins in medium flame until onion turns golden in colour.

Add chopped capsicum and mix them well. Once its almost cooked add coriander seed powder, chilly powder and mix them well.

Cook this in a low flame for about 8-10 mins. Add coconut powder and mix well.

Keep the subji in low flame for about 3-4 mins. Garnish with chopped coriander leaves and serve hot.

It goes well with Chapathi. I tried this recipe from vahrehvah. Thanks Sanjay for the recipe.

Rava Chakkuli

 Ingredients:
4 cups Rice flour
2 cups Bombay Rava / Semolina / Sanna Sajjige
1.5 tsp Chilly powder
1 tsp Cumin seeds / Jeera
1.5 tsp Sesame seeds
Small grape sized Asafoetida / 1/4 tsp Asafoetida powder
1/3 cup Butter/ Benne
Salt to taste
Oil

Recipe:
Dry roast the semolina in medium flame for about 5 mins.

Put 4 cups of water, little amount of salt in a vessel and heat. Once it starts boiling, add semolina and mix them well. Stir this mixture continuously in low/medium flame until it makes single mass in consistency as shown in the picture. Make sure that no lumps formed in it.

Put rice flour, butter, salt, cumin seeds, sesame seeds, chilly powder, asafoetida powder in a vessel and mix them well. Add cooked semolina and mix them well. Add enough water and kneed the dough properly.

Fill the Chakkuli maker with this dough and press into round shape in a wax paper or a plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put pressed Chakkulis in oil and deep fry until they turn golden in colour.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea. I tried this recipe from FOODIE group from FB. Thanks Vinutha for the recipe.