Capsicum, Tomato and Onion Sabzi

This recipe is from my hostel days and fond memories come rushing back to me whenever I make this. Back then the hostel mess used to be closed on sunday evenings and we (my hostel mates and I) were left to fend for our dinner. The credit for this recipe goes to my friend Chaitali (who is an excellent cook). Together we had cooked this sabzi many a sunday evening..............

Ingredients :

2  large capsicums finely chopped
4 medium tomatoes finely chopped
3 medium onions finely chopped
5-6 tbsp tomato sauce
3-4 amul cheese cubes (grated)
1/2 tsp jeera
3-4 tbsp oil
1/2 tsp haldi
2-3 tsp dhania powder
1/4 tsp garam masala
Salt to taste
Chilly powder to taste.
A pinch of sugar. 

Method :

Heat oil in a kadai. Add jeera.
When it sputters, add finely chopped onions and saute till light brown.
Then add tomatoes and saute till tomatoes are well fried.
Lastly add capsicums and saute for a few minutes till they are cooked but not over-soft.
Add haldi, chilly powder, garam masala, dhania powder, salt, sugar and mix well.
Thereafter add the tomato sauce and the grated cheese and mix well till the cheese melts completely.
Serve hot with rotis or slices of hot toasted bread.

Khadi

Ingredients :

2 to 3 cups curds (whisked till smooth)
4 tbsps gram flour (besan)
2tbsps corriander powder (dhania powder)
2 tsps sugar
6-7 garlic pods finely crushed
1 inch piece ginger finely crushed
2 tsps oil
1/2 tsp each - rai, methi
2-3 dried red chillies
10 - 15 curry leaves ( kadi patta)
Salt to taste
2 to 3 cups water

Method :

Take curds in a bowl and add water, besan, corriander powder (dhania powder), sugar, salt, finely crushed garlic and ginger.
Mix well.
In a kadai take oil and add the rai, methi, dried red chillies and curry leaves.
When they splutter, add the curd mixture and stir well.
On low heat, keep stirring occassionaly till it comes to a boil.
Serve hot with Khichdi.

Yellow Dal (My version)

Ingredients :

2 cups masoor dal (boiled)
3 medium sized tomatoes finely chopped
2 medium sized onions finely chopped
1 green chilly finely chopped
1 bunch corriander leaves
1tbsp paanch phutan (rai, jeera, methi, saumf and kalonji)
1/2 tsp turmeric (haldi) powder
1/2 tsp sugar
1/4 tsp garam masala
A pinch of hing
3 tbsps oil / ghee
Salt to taste
 
Method :

Pressure cook masoor dal with extra water and keep aside.
In a kadai take oil/ghee. Add the paanch phutan.
After it bursts, add the finely chopped green chiily and saute for a few seconds.
Then add the chopped onion and saute till light brown.
Thereafter, add the tomatoes and saute till tomatoes are well fried.
Add the garam masala and stir well.
Now add the dal, haldi, hing, corriander leaves, salt and sugar. Mix well.
Bring dal to a boil.
Serve hot with pulao, jeera rice or plain basmati rice.