Oats and Sweet Potato Cutlets

I do not believe in waiting for the New Year to implement any resolutions. So, after returning back from my Odisha trip I have been monitoring my diet quite strictly. This year it is not just about losing a few extra pounds but also getting back to a leaner and fitter self. And that requires a lot of mental discipline as well.

I have switched to cooking with very little oil and have bought a non-stick appam pan in which i toast the dishes which traditionally require deep frying. Vadas, cutlets, koftas are some of the examples. I am yet to perfect the oil-free/ low-oil gravy for my dishes but I keep experimenting with that as well. Have been thinking of investing in an air-fryer. Please leave behind a comment/suggestion below the post if you have had a good experience with it.

This recipe combines the goodness of Shakarkandi/sweet potato with oats. While I usually boil/roast sweet potato and have it with black salt, pepper, chili powder and optionally a dash of lemon juice, this one can also be served as snacks. And all those health-conscious guests out there are going to fall head over heels in love with it. Read on for the recipe -

Preparation Time - 20-25 mins ( including 15 mins of standby time)


Ingredients -

• 2 medium sized sweet potatoes 
• 3-4 tbsp masala oats (I used Saffola oats in Curry & Pepper flavour)
• 1/4 tsp red chili powder
• 1/3 tsp pepper powder ( skip if using Pepper flavored oats )
• 2 pinch black salt
• salt to taste
• 1 tsp oil

Preparation - Wash and cook the sweet potato in a pressure cooker for 3-4 whistles.

Keep aside till steam escapes. Drain excess water, remove and peel the sweet potato .Transfer it to a mixing bowl.

Add all the remaining ingredients except for oil. Mash together. Divide into 10-12 equal portions and give desired shape (disc, oblong, heart or diamond). (Roll the cutlets over some oats spread out on a flat plate for a better presentation)

Cooking - Heat a non-stick frying pan. Grease with 1/2 tsp oil.

Place the cutlets and fry them on a low flame till small brown spots appear. Flip over and repet for the other side as well.

Remove from pan and serve hot with lemon wedges and sauce/chutney.

Note - Do remember to leave any suggestions regarding an air fryer if you have used one .

Tawa Rice

It has been a while since I blogged about some comfort food. I have been trying a lot of recipes lately and sharing the best of them with you. But all the effort has really tired me out and over the next week I will be taking it quite light. Simple one pot meals will be the order of the day and the first one will be this really simple Tawa fried rice which I generally make from leftover rice. While I prefer it spicy with loads of raita to counter the heat, I reduce the amount of spice and sprinkle it generously with processed cheese for my toddler. Read on for the recipe:

Preparation Time - 10-12 mins (if using cooked/leftover rice)

Ingredients - 2 cups cooked rice, 1 medium sized onion finely chopped, 1 medium sized tomato finely chopped, 1/2 cup chopped capsicum, 2 tbsp yogurt, 2 tsp oil, 2 pinches of garam masala, salt to taste.

To be made into a coarse paste - 7-8 garlic cloves, 1/2 tsp kashmiri red chili powder, 1/2 tsp chili flakes.

Cooking - Heat a non-stick tawa. Drizzle with oil.

Add the finely chopped onion and fry to light brown.

Add the garlic-chili paste and fry for 2-3 mins.
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Add the chopped tomatoes, capsicum, yogurt and garam masala. Cook for 2 mins.

Add the rice and stir on high for 2-3 minutes.

Serve hot with raita and papad/chutney.

Note - Garnish with coriander leaves and a dash of lemon juice. (Sprinkle grated Amul cheese if serving to kids)

Oats Khara Bhath

Khara Bhath or 'Masala Upma' is very popular South Indian breakfast. It is easy to make and good to eat. I used to make it and carry it for office lunch/breakfast at least twice or thrice in a week. As i used to put in lots of veggies and quite less oil, it packed a low calorie but nutritious meal. While it tastes great when hot, it is still good to eat after a few hours ( Read COLD ).

But as I have turned into a great fan of whole grains these days, I could not resist adding by favorite whole grain...Aka..OATS to this recipe. Combining semolina with oats in the ratio of 1:1 makes this dish even more wholesome and appealing to weight watchers / health conscious folks. Read on for the recipe:

Preparation Time : 25 mins

Ingredients: 1 cup semolina, 1 cup oats, 1 medium sized onion, 1 green chilli, 1 sprig curry leaves, 1/4 cup green peas, 1 small tomato, 1/5 tsp garam masala powder powder, 1/5 tsp coriander powder, 1/4 tsp red chilli powder,  a pinch of turmeric, 1/2 tsp kasuri methi, 1/5 tsp mustard-cumin seeds, 2 tsp ghee/oil, salt to taste, a dash of lemon/pinch of amchur (optional).

Preparation - Chop the onion and tomato into small pieces. Keep aside.
Make 2-3 small slits in the green chilli.

Cooking - Heat 1 tsp oil in a pan. Add the semolina and oats to the pan. Roast for 6-7 minutes till the semolina gives off a light fragrance. Remove and keep aside.

Add the remaining oil to the same wok. Add curry leaves, green chilli and the mustard-cumin seeds.

Once the seeds almost stop spluttering, add the onion and fry till translucent.

Add the green peas and chopped tomato ( use can also use veggies like carrots and beans ). Stir fry for 3-4 minutes.

Add all the powdered masalas and cook for another 2 minutes.

Add 3 1/2 cups of boiling water along with salt. Add the roasted semolina-oats mix into the boiling water, mix well and cook on medium flame till all water is absorbed.

Add the lemon juice/amchur.

Serve hot with a coconut chutney.

Note : One can also add a fistful of cashews/peanuts to this recipe. But I have avoided the same as it was intended to be low in calories.

Phalahari raita

This is a fruit raita i had made on Sankranti along with some vegetable biryani( w/o the onion and garlic ). Had it been a regular day, i would have paired it with some yummy Dahi Pacchidi.

The sweetness of the pomegranate offsets the acidic sourness of the fuji apples and black grapes, and the heat of the cumin-chilli powder, bringing together all the flavours. Add some fresh mint leaves for more zing.

Preparation Time - 10 mins

Ingredients - fresh yogurt ( 1 cup ), chopped apple ( 2 tbs ), pomegranate seeds ( 2 tbs ), black grapes ( de-seeded & peeled, 12-14 nos ), rock salt/regular salt to taste, jeera-lanka ( roasted cumin-red chili) powder ( 1/5 tsp ), sugar ( 1 tsp, optional ).

Preparation - Take the curd in a mixing bowl. Add 1/2 cup water and beat well to remove lumps. Add salt, sugar and jeera-lanka powder. Mix well.

Add the fruits and mix them with the yogurt.

Garnish with some grapes and pomegranate seeds. Sprinkle some jeera-lanka powder on top. Serve cold.

Bhendi (Dahi) kanji (Bhindi kadhi)

A super light and easy to prepare dish for those days when one is feeling lazy or the stomach cries out for some rest. This one does not compromise on taste though !! Best when prepared with day old curd, the original recipe (my Mom's) does not call for the use of a thickening agent like besan. Rather it is something I added to give some texture and more taste to the gravy.

It goes very well with plain white rice and maybe some papad to go with it !!  I prefer to have it with rotis too though few folks do not like the kadhi-roti combination. Read on for the recipe -

Preparation time: 15 minutes

Ingredients:

• 1 cup Chopped okra/bhindi 
• 100 ml curd
• 1 1/2 tsp besan/gramflour
• 1-2 dry red chilli 
• 1 sprig curry leaves
• 2 garlic cloves 
• 2 pinch asafoetida/hing ( 2 pinch )
• 1/2 tsp mustard seeds 
• 1/4 tsp fenugreek seeds
• salt to taste
• 2 pinch turmeric 
• 3 tsp oil

Preparation: Mix the curd with the besan in a bowl. Add about 3 cups of water and salt to taste. Mix well.

Cooking: Heat 2 tsp oil in a wok. Add the okra along with salt and turmeric. Fry till the okra is just cooked and still a little crunchy.

Lower the flame and sprinkle a few drops of water to cool the wok. Now add the besan-curd mixture slowly and stir continuously for 3-4 minutes. Increase the flame amd bring to a boil.

Heat the remaining oil in another pan. Add broken red chilli, fenugreek seeds and mustard seeds followed by the crushed garlic flakes.

Once the seeds start to splutter, add the asafoetida and curry leaves and remove from flame.

Pour the tempering mixture over the contents of the wok. Switch off the flame and cover with a lid to retain the aroma.

Serve hot/cold with white rice.

Kachumbar

Preparation Time Required: 10-12 mins
Cost of preparation: 20-30 rupees

Ingredients:  Medium sized cucumber ( 1 tsp ), medium sized tomato ( 1 no.), large onion ( 1 no. ), juice of 1 lemon, green chilli ( 3-4 nos), finely chopped mint leaves ( 1 tbs), roasted cumin chilli powder ( 1/3 tsp ), salt ( to taste).

Preparation: Finely chop all the vegetables. Transfer to a mixing bowl. Add the lemon juice, cumin chilli powder, salt and mint leaves.

Allow to stand for 30 mins. Garnish and serve with lunch/dinner.

One can use finely chopped ginger/garlic/coriander/parsley instead of mint leaves for a variation in the flavour. Also, the quantity of lime juice can be varied as per ones' taste.

Paneer Bhurji ( Mashed cottage cheese )

Cooking Time Required: 15-20 mins
Cost of preparation : 40-55 rupees


Ingredients: Paneer/cottage cheese (  200 gm ), finely chopped onion ( medium, 1 no. ), finely chopped carrot ( 1/3 cup ), minced tomato ( small, 1 no. ), green chilli ( 2-3 nos ), roasted cumin-chilli powder ( 1/3 tsp ), coriander powder ( 1/3 tsp ), garam masala ( a pinch ), minced coriander leaves ( 1 tbs ), ginger garlic paste ( 1/3 tsp), oil ( 1 tsp), salt.

Cooking: Boil water in a saucepan . Add salt and paneer pieces. Boil for 3-4 mins. Drain the water and lightly mash the paneer pieces.

Heat oil in a wok. Add the onions and fry till translucent. Follow with ginger garlic paste. Fry for 3-4 mins

Add carrot, green chilli and tomato along with a little salt. Add all the spices except for coriander powder. Stir fry for 3-4 mins.

Add the mashed panner and mix well. Stir fry for 2 mins.

Remove from the wok and garnish with coriander leaves.

Serve with rotis/paratha/rice.

Note: This recipe can also be prepared without onion and ginger garlic paste. Add a few juliennes of ginger instead,

Gota Kalara Bhaja

Cooking Time Required: 15-20 mins
Cost of Preparation: 60-65 Rupees

Ingredients: Bitter gourd/kalara ( 6 nos., small to medium sized ), cooking oil ( 4 tsp ), salt ( to taste), turmeric ( 1/6 tsp ), red chilli ( 1-2 nos ), garlic pods ( 5 nos ), mustard seeds ( 3 tsp ), cumin seeds ( 1 tsp ), onion ( 1 no., medium sized).

Preparation: Make a fine paste of the mustard, cumin, garlic and red chilli.

Finely chop/ coarsely grate the onion.

Make slits along the length of the bitter gourd and put them in a pressure cooker. Add salt and turmeric along with 1 cup water. Cook on high flame for 4-5 mins.

Remove from flame and allow to cool down. Remove the seeds .

Cooking: Heat 1 tsp oil in a wok. Add the onion and stir fry for 3-4 mins. Follow with the paste and  fry all ingredients for another 3 mins. Add a little amount of salt and mix well.

Remove from fire and allow to cool down.

Stuff the bitter gourds with the above prepared paste.

Heat oil in a wok. Add the bitter gourds 2-3 at a time. Cook covered for 7-8 mins or till done.

Serve hot with white rice/rotis.

Kakharu saaga Bhaja ( Pumpkin leaves fry )

Cooking Time Required: 10-15 mins
Cost of Preparation: 25-30 Rupees

Ingredients: Kakharu saaga and dunka ( use only the tender tips, 3-4 cups ),  ridge gourd (chopped into small pieces, 1/2 cup), potato ( chopped into small pieces, 1/2 cups), pancha phutana ( 1/2 tsp ),  dry red chilli ( 2 nos), garlic cloves ( 5-6 nos ), oil ( 3 tsp), salt to taste.

Cooking: Heat the oil in a wok. Add the dry red chillis and pancha phutana. Allow to splutter.

Add all the vegetables and mix well. Cover with a lid and allow to cook till tender. ( Takes abt 7-8 mins)

Remove the lid and allow excess water to evaporate.

Add salt and mix. Add the crushed garlic flakes and remove the wok from the stove.

Serve hot with rice.

Dahi Pacchadi ( Apple & coconut raita )

Cooking Time Required: 10-12 mins
Cost of preparation: 25-30 rupees

Ingredients: Yogurt ( 1 cup ), apple ( 1 no ), freshly grated coconut ( 1 cup ), green chillis ( 2-3 nos), pudina/mint leaves ( a handful ), amba ada/mango ginger ( 1 inch ), black salt ( kala namak, 1/5 tsp ), jeera-lanka ( cumin-chilli ) powder ( 1/5 tsp ), oil ( 1 tsp ), mustard seeds ( 1/5 tsp ), chopped graped ( 1/3 cup), sugar ( 1 tsp), salt ( to taste).

Preparation: Cut the apple into small pieces (preferably like matchsticks).

Crush the mint leaves and extract the juice. Crush amba ada and green chillis. Keep aside.

Take the yogurt in a mixing bowl. Add jeera-lanka powder, amba ada, green chillis, mint juice, sugar, black salt and salt along with 3-4 tbs water. Beat well.

Add the apple pieces and grated coconut to the mixing bowl with required amount of water and mix well.

Heat the oil in a wok. Add the mustard seeds to it. Pour the spluttering seeds over the contents of the mixing bowl. Garnish with chopped grapes. ( Optional: Few mint leaves can also be added to the garnish )

Serve as a side-dish with any non-vegetarian/vegetarian meal.

Note: Mango ginger is a herb of the turmeric family. It has a mild mango flavour with notes of ginger. Used for tempering dals, raita, chutneys and pickles.

Baigana Khatta

Cooking time required: 15-20 mins
Cost of preparation: 15-20 rupees

Ingredients: Small brinjal (2-3 no), curry leaves( 2 sprigs), green chilli (1-2 nos), turmeric powder (1/5 tsp), black cumin seeds/ kala jeera (1 pinch), garlic flakes ( 3-4 nos), oil ( 2 tsp), powdered jaggery ( 3-4 tsp), thick tamarind juice ( 1- 2 tsp), salt to taste.

Preparation: Cut the brinjal into small pieces.

Cooking: Heat oil in a wok. Add the chopped green chillis, crushed garlic flakes, black cumin seeds, & curry leaves. Fry for a minute.

Add the brinjal pieces and sprinkle salt and turmeric. Fry for 5 minutes till it softens.

Add about 1 1/2 cups of water along with the tamarind paste and bring to a boil.

Cover with a lid and allow to simmer for 7-8 mins. Add the powdered jaggery at this stage and boil for 2-3 mins till it is mixed well.

Remove from stove and serve it with rice.

Masala Dosa

Cooking Time Required: 30 mins

Ingredients:
For the dosa batter: Rice ( 2 cups ), urad dal ( split and dehusked, 1 cup ), methi ( 1 tsp ), salt to taste.

For the Alu masala:

• Boiled Potatoes ( 3 large )
• onion ( 1 large )
• green peas ( 1/2 cup)
• garlic flakes ( 7-8 nos )
• ginger ( 1 inch )
• garam masala powder ( 1/3 tsp ),
• kasuri methi ( 1 tsp )
• chilli powder ( 1/2 tsp )
• chopped coriander leaves ( 2 tbs )
• 2 tsp oil
• salt to taste

Garnishing -

• 1/2 cup grated carrot
• 1/2 cup grated coconut
• 4 tsp chopped cilantro
• oil/butter for cooking the dosa

Preparation: Soak the rice and urad dal for 5-6 hours. Add the fenugreek seeds and
grind into a smooth paste without adding too much water. Leave overnight.

Chop the onion into small pieces. Peel the potatoes and mash them.

The garlic and ginger needs to be crushed into a not so fine paste.

Cooking: Heat the oil in a pan. Add crushed garlic, ginger and half of the chopped onion. Fry till onion turns translucent. Add green peas and sprinkle a little salt. Fry till the peas are half-cooked.

Add the powdered masalas. Fry for 1 min. Add the potato along with salt to taste. Stir and mix throughly. Cook for another 5 mins. Add kasuri methi and chopped coriander leaves.


















Heat a dosa tawa. Sprinkle a little oil. Rub with a cloth to spread the oil and absorb any excess.

Take 3/4th cup of batter and spread into a thin layer. Drizzle a few drops of oil on
all sides. Add the potato and vegetable mixture in the middle. Sprinkle a little
chopped onion, carrot, coconut and coriander. Allow the dosa to cook till light brown .

















Fold the dosa and close it. Serve hot.

Babycorn and Aubergine Salad

Cooking Time Required: 10-15 mins
Cost of Preparation: 60-70 rupees

Ingredients: Aubergine ( cut into small pieces, 1 cup ), babycorn ( cut into small pieces, 1 cup ), tomato ( 1 no, small ), onion ( 1 no, small ), capsicum ( 1 no, medium ), roasted cumin powder ( 1/3 tsp ), red chilli powder ( 1/3 tsp), lemon juice ( 1-2 tsp), salt to taste, oil for frying.

Preparation: Heat oil in wok. Lightly fry the aubergine and babycorn pieces. Remove and keep aside to cool down. Transfer to a mixing bowl.

Cut the remaining pieces into thin slices and add to the bowl. Add remaining spices and mix well.

Serve immediately .

Sending this recipe to Deepthi's 'Healthy Snack' event :

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Sprouts Stir Fry

Cooking Time Required: 5-10 mins
Cost of preparation: 20-25 rupees

Ingredients: Green moong sprouts ( 1 cup ), boiled potato ( 1 no., small), onion (1
no., small), tomato (1 no, small), green chilli ( 1 no.), coriander powder ( 1/5 tsp), roasted cumin-chilli powder (1/4 tsp), cumin seeds ( 2 pinch ), 1 tsp oil, salt to taste, chopped coriander leaves ( 1 tsp ) .

Preparation: Chop the onion, green chilli and tomato into small pieces.

Cooking: Heat the oil in a pan. Add the cumin seeds followed by the onion pieces and
fry till translucent. Add the green chilli and chopped tomatoes and fry till tomato
softens.

Cut the boiled potato into small pieces and add to pan. Add the coriander and chilli
powder along with salt to taste.

Fry for 3-4 mins. Garnish with the chopped coriander leaves.

Serve with rotis and skimmed yogurt. A healthy and low calorie lunch is ready.


Note: For a variation in taste, one can add a little ginger garlic paste / sambar masala / capsicum pieces / kasuri methi.















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Fish and brinjal Curry

Cooking Time Required : 15-20 mins
Cost of preparation: 30-35 rupees

Ingredients: Rohu/Mirkali pieces ( 2 nos, medium sized ), potato ( 1 no, small ),
brinjal ( 1 no, small), garlic flakes ( 2 nos ), green chilli ( 1-2 nos), turmeric ( 2 pinch), mustard oil ( 2-3 tsp ), kala jeera ( 1/2 tsp ), salt.

Preparation: Marinate the fish with salt and turmeric for about 5 minutes.

Cut the potato and brinjal into small pieces.

Cooking: Heat 1 tsp oil in a pan . Add the marinated fish and fry on both sides for
6-7 mins.

Heat the remaining oil in a wok. Add the chopped green chilli, kala jeera and crushed garlic flakes. Stir fry for 30 secs.

Add the potato and brinjal pieces along with a pinch of turmeric. Fry for 3-4 mins.

Add 1 cup of water along with salt and bring to a boil. Add the fried fish.

Cover with a lid and simmer for 7-8 mins til most of the water evaporates. Remove from the stove.

Serve hot with white rice.

Note: My MIL picked up this recipe during her stay in Kolkatta. Not sure about the name though.

Chicken Tandoori with lacchedar Pyaz

Cooking time required: 30 mins
Cost of preparation: 30-35 rupees

Ingredients:

For marinate: Chicken pieces( 150-200 gms), ginger garlic paste (1 tsp), onion ( 1 half, small ), mustard oil ( 1 tsp), yogurt ( 1 tbs), Tandoori masala ( 1 tsp ), Kashmiri Lal Mirchi powder ( 1/3 tsp), salt, turmeric ( a pinch ), vinegar ( 7-8 drops).

Ghee/butter for brushing the chicken pieces.

Preparation: Make cuts in the chicken pieces. Rub salt and vinegar all over and keep aside for 10 mins.

Mix ginger-garlic paste, yogurt, turmeric, tandoori masala, Kashmiri Lal Mirchi powder, salt, chopped onion and mustard oil.

Drain any excess liquid from chicken pieces and pat dry. Add the masala paste and rub evenly over the pieces.

Put in a bag and marinate chicken pieces overnight in the fridge.















Cooking: Preheat the oven for 5 mins. Remove the chicken from fridge and keep at room temperature for 40-50 mins.
















String the chicken pieces using a skewer rod and brush ghee/butter all over.

Put into the oven and bake at 200 degrees for 15 mins. Remove from oven and brush some more ghee/butter and again cook at 200 degrees for 15 mins.

Remove from oven and keep aside for 5-10 mins.















Remove from the skewer rods.
Serve with lemon wedges and lacchedar pyaz ( thinly sliced and marianted onions ).


For the lacchedar pyaz : 1 onion ( small ), lemon juice ( 1 tsp ), pepper ( 2-3 pinch), salt.

Cut the onion into thin long strips. Add the rest of the ingredients and keep aside for 1 hour.

Sending this yummy recipe to Kirthi's event 'Serve it -Grilled'. Do check this out : Krithi's Kitchen: Announcing "Serve It" Series.. Serve It-Grilled

Kala Channa & Soya Chunks sabzi

Cooking Time Required: 12-15 mins
Cost of Preparation: 15-18 rupees

Ingredients: Kala channa ( 1 cup ), onion ( 1 no., small ), green chilli ( 1-2 nos
), Nutrela soya chunks ( 1 cup ), cumin powder ( 1/4 tsp), chaana masala powder ( 1/4 tsp ),
garam masala ( a pinch), coriander powder ( 1/4 tsp ), turmeric ( 2 pinch ), salt, oil ( 1 1/2 tsp ), pancha phutana ( 1/5 tsp), coriander leaves for garnish ( optional ).

Preparation: Soak the kala channa overnight. The soya chunks can also be soaked
overnight else 2-3 hours also suffice.

Cooking: Wash and add the kala channa & soyabean chunks to a pressure cooker with a
little salt and turmeric. Add 1 cup of water. Cook for 2-3 whistles. Drain away excess water.

Heat oil in a wok. Add the pancha-phutana, followed by the chopped onion and green
chillies. Fry till the onions turn translucent.

Add the boiled channa and soya-chunks along with the cumin powder, coriander powder and channa masala .Stir fry for 3-4 mins.

Add 1/2 cups of water and boil for 5 mins or till most of the water evaporates. Remove from the stove.

Serve with white rice / rotis.

Cheesy Dip

Ingredients: Cheese spread ( 1 tbs ), thick sour curd ( 2 tbs ), garlic & pepper tabasco sauce ( 2/3 tsp ), lime juice ( 1/3 tsp), garlic flakes ( 2 nos ), salt.

Prepartion: Crush the garlic flakes and add to the rest of the ingredients. Mix well.

Serve with Nancho/Salsa Chips/samosa.

Note: Keep refrigerated and use with 1-2 days.

Paneer Kaliyan

Cooking Time Required: 15 mins
Cost of Preparation: 20-25 rupees

Ingredients: Paneer cubes ( 200 gm), fennel seeds ( 2 tsp ), cumin seeds ( 1 tsp), soonth/dry ginger powder ( 2 nos ), garam masala (2 pinch), coriander powder ( 2 pinch), red chilli powder ( 1/2 tsp ), turmeric ( 1/4 tsp), salt, ghee ( 1 tsp ), milk ( 1 cup).

Preparation: Grind the coconut into a fine powder without adding any water and keep aside.

Cooking: Heat the ghee in a pan. Add the paneer pieces and fry till slightly golden on all sides.

Boil water in a saucepan with 1/2 tsp salt. Add the fried paneer and boil for 3-4 mins for softening.

AT the same time, combine the remaining spices except for garam masala with 1 cup of water in another wok and bring to a boil. Boil for 4 mins.

Remove the paneer pieces from the salt water and add to the boiling spices mixture. Add mil and garam masala. Boil for another 5 mins.

Remove from pan and serve hot.


Note: This recipe is adapted from Tarla Dalal's cookbook. Made a few changes to suit my palate.

Quick capsicum stir-fry

Cooking time Required: 5-8 mins
Cost of Preparation: 15-20 rupees

Ingredients: Capsicum ( 1 no, large), garlic flakes ( 2-3 nos ), mustard-poppy-garlic paste ( cooked, 1 tsp), green chillis ( 1-2 nos ), oil( 1 1/2 tsp ), salt , turmeric ( a pinch ).

Preparation: Cut the capsicum into even sized pieces. Remove the seeds.


Cooking: Heat the oil in a pan. Add the chopped green chillis and garlic flakes. Stir fry for 30 secs.

Follow with the cooked mustard-poppy-garlic paste. Add the capsicum pieces along with a pinch of turmeric and salt to taste.

Stir fry for 5-6 mins or cover with a lid to get it done faster. Stir fry is ready to eat.


Note: I had made Gota Bhendi Bhaja ( Stuffed Okra ) the previous day and was having the cooked mustard-poppy-garlic paste sitting in the fridge . While rummaging through the fridge contents the next morning, i decided to use it with capsicum ( the lone veggie in my stock along wth a half slice of tomato and a limp bunch of greens ) for a quick stir fry.

Packed it with white rice and had a lovely lunch.