|Three Coloured Capsicum|
I love cooking this dish because the end result is so appetising and colourful. The brightly coloured, jewelled capsicums just beg to be eaten. Besides, it's simple and quick and I promise, you will spend about 15 minutes in the kitchen. It can be served as an accompaniment or eaten alone.
3 medium sized capsicums, one of each colour; 3 cloves garlic, minced; 1 tsp pepper corns, crushed; 2 tbsp olive oil; salt to taste; 1 tbsp thin soy sauce.
Wash, halve, de-seed and cut the capsicums into thin strips. Heat oil in a non stick pan and stir fry the garlic till fragrant. Add the capsicum and stir fry on high heat for 2 minutes only. Lower flame, add the pepper and salt to taste. Transfer to serving dish. Drizzle soy sauce over just before serving. Lip smacking delicious and crunchy to boot.
|Mangalorean Mutton Stew|
Just looking at this photograph evokes fond memories. And I can practically smell the savoury aroma wafting from the kitchen through the house and into the garden where we kids were playing. This is a traditional Mangalorean dish served with ghee rice or neeru dosa for practically all festive occasions and was a special favourite with us. Tender mutton chunks cooked in coconut milk and seasoned with spices, onions and curry leaves this is an extra special recipe.
1 kg mutton with bones, cut into pieces and washed; 2 green chillies slit; 1 cup mixed vegetables, cut into pieces- I used carrots, beans and potatoes; 2 medium onions, sliced fine; 2 tomatoes, diced; 1 inch piece ginger , minced; 3 large flakes garlic, minced; a handful of coriander and mint leaves, chopped; a few spring onions, cut fine; 1 cup thick coconut milk; 1 inch piece of cinnamon; 2 cloves; 2 cardamoms; salt to taste and 2 cups water; salt to taste.
Seasoning: 1 medium onion, sliced fine; 1 sprig curry leaves, 1 tbsp oil
Heat oil in a shallow non stick pan, add the curry leaves and stir fry a minute. Next add the onions and fry till golden brown. Remove from fire and keep aside till required
Place the washed mutton with all the ingredients except the coconut milk and vegetables in a large pressure pan and pressure cook 30 minutes or until mutton is tender. Remove from fire, cool and open the cooker. Add the vegetables and 1/2 cup water if required and bring to the boil. Simmer covered until vegetables are cooked. Now stir in the coconut milk (I used ready to use coconut milk which is a boon to the modern housewife). Remove from heat and add the seasoning. Serve with ghee rice or Neeru Dosa. This is a hot favourite with most of our friends and I often cook it on request.