I'm back!

Okay folks, I'm back by popular demand!! (Well, okay it was one friend - okay the only friend who read my blog.. It was still a demand. - well, okay more like a query) Anyhooo, decided to write again. After the trying to log in fiasco yesterday, here is the meal from yesterday night.
To people who are wondering what happened to the initial purpose of this blog - to keep writing about all the fantastic food that I cook each night as per Julie and Julia... In my defense they did not have a 30 month old vying for attention every single minute of the day. (excuses, excuses... :-)

Chutney Beans Aloo, Khatta Meetha Capsicum

Without rambling on any further here is the recipe:
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Chutney Beans Aloo

 4 parboiled potatoes chopped into chunks

1 cup parboiled and chopped beans

1 onion minced 

1 tsp cumin seeds

Salt, chilli powder to taste

For the Chutney

2 bunches coriander leaves

1 bunch pudina (mint) leaves

3 green chillies

5 cloves garlic

1 small onion chopped

salt to taste

juice of 3 lemons

Grind all the above to a fine paste and keep aside.

Heat oil in a pan and add cumin seeds to splutter. Now add the minced onions and fry till golden brown. Now add the salt and chilli powder and let them cook for a min. Add the potatoes and beans and the chutney and a little water and cover and cook till the water evaporates and the mixture coats the veggies nicely. That's it!

Khatta Meetha Capsicum (Sweet and Sour Capsicum)

4 Capsicum chopped into big chunks

2 Onions chopped 

5-10 curry leaves

1 tsp ginger garlic paste

2 dry red chillies

2 tbsp cumin seeds

2 tbsp whole coriander seeds

2-3 whole peppercorns

3 tbsps of tamarind paste (you could grind the soaked tamarind to give you a nice thick paste, or do it the regular way and soak the tamarind in warm water and extract the juice - in which case use a cup of that juice)

1 lemon sized ball of jaggery

Saute the capsicum till they are almost cooked. (Alternatively you could roast them on an open flame to get the charred then remove the skin and then chop them into chunk and use them in this recipe.)

Heat the oil in a pan and add the cumin seeds and coriander seeds and the curry leaves and the dry red chillies. Cook for a minute and then add the onions. Add salt and cook till the onions become golden brown. Now cool and grind this mixture to a fine paste. Return this paste to the fire. Add a cup of water and the tamarind pulp and the jaggery and adjust the salt if required. Let it come to a boil. Now add the capsicum pieces and cover and cook for 2 mins. The gravy should take on a coating consistency without being too dry.  Serve with rice or chapatis.

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Adios muchachos! See you all tomorrow then........