Fresh indian recipe #10 How To Make Egg Bhurjee

This is a spicy cooked egg dish, fantastic with toast of hot chapattis for a classic Indian breakfast.

Step 1: You will need

• 2 tbsp Vegetable oil
• 2 medium Onions
• 2 Green chillies
• 1 inch piece Ginger
• ½ tsp Turmeric powder
• ¾ tsp Chilli powder
• 2 Tomatoes
• 4 Eggs
• 110 ml Milk
• to taste Salt
• ½ Bunch coriander leaves
• 1 mixing bowl
• 1 whisk
• 1 sharp knife
• 1 non-stick frying pan
• 1 wooden spoon 

1. 
   

   Step 2: Beat eggs

   Get started by breaking 4 eggs, and putting the yolk and white into a mixing bowl.
   
   Add 1/4 of a cup of milk, and whisk. Make sure that the milk and eggs are totally blended.
   
   
2. 
   

   Step 3: Chop Vegetables

   Cut the ends off an onion with a sharp knife. Then peel off the skin, cut in half, and chop finely.
   
   
3. Next, finely chop 2 green chillies.
   
4. 
   

   TOP TIP

   Dip your fingers in oil before you chop the chillies. This will stop the juices inside the chillies stinging your fingers.
   
   
5. Also, don't forget to wash your hands really well after chopping the chillies.
   
6. Wash the two tomatoes, and finely chop.
   
7. Use a sharp knife to finely cut the rough outer skin off the ginger. Then, finely chop.
   
8. Roughly chop up half a bunch of coriander leaves. Coriander really adds a zingy flavour to the dish, but the exact amount you use depends on your preference.
   
9. 
   

   TOP TIP

   To really clean coriander and select the freshest leaves, wash it after you've chopped it. Put the leaves into a bowl of cold water, and swirl them around for about 30 seconds. The freshest leaves will float on the top of the water. Remove these and leave to drain on kitchen paper or a strainer.
   
   
10. 
    

    Step 4: Fry

    Heat two tablespoons of vegetable oil in a large non-stick frying pan, over a medium heat.
    
    
11. Add the chopped onion and chilli to the pan, and cook until the onion is translucent. This should take about 5 minutes.
    
12. 
    

    Step 5: Spices

    Then, add the chopped ginger along with 1/2 teaspoon of turmeric and 3/4 teaspoon of chilli powder. Keep frying for another 5 minutes.
    
    
13. 
    

    Step 6: Tomatoes

    Add the chopped tomatoes. Stir everything together over a medium heat until the tomatoes have turned to pulp, and the mix resembles a sauce. You might need to add a little water along the way, to make this happen. Stir and cover. Leave to simmer for about 10 minutes
    
    
14. 
    

    Step 7: Egg

    Now add the egg and milk mixture that you whisked earlier. Keep stirring until the egg is cooked. Don't let it burn. The egg will become more solid as it cooks.
    
    
15. 
    

    Step 8: Coriander

    Gently stir in the chopped coriander leaves.
    
    
16. 
    

    Step 9: Serve

    Spoon into a dish. And serve.
    
    

Fresh indian recipe #9 How To Make Chapatti (Paratha)

Parathas are an Indian unleavened bread and an integral part of many Indian meals. Any subzi (vegetable) or curry dish can be fabulous when accompanied with fresh, hot parathas. Try this recipe. It’ll be worth your while!

You will need

1 and ½ cups Whole Wheat Flour ¼ tsp Salt , or to taste 3 tsp Oil ½ cups Water

1. Step 1: Preparing The Dough

   To make the dough we're going to add our flour to a bowl and sprinkle the salt. This is optional, in case you know you don't use salt that's fine too.
   Incorporate the salt well, and then we'll pour oil inside it.
   Now you want to mix the flour again to make sure all the oil gets incorporated in to the flour and you don't want lumps of oil in there. just for a few seconds.
   When the oil and salt are nicely incorporated, add water slowly. This water has been warmed in the microwave for about 30 seconds, pour little at a time and just mix.
   

2. Step 2: Top Tip: Whole Wheat Flour

   We have used whole wheat flour from the Indian store as its a little different from the whole wheat flour that you find in the grocery stores.
   The one in the American grocery stores is usually a lot darker in color, so chapattis turn a little browner than you probably like them, this one is available in any Indian store its called chapatti atta and is readily available.
   

3. Step 3: Coat The Dough

   Just mix all that dough in and form a nice ball.
   It doesn't take a lot of time at all, but people are scared to do this, because you're using your hands and that freaks people out, but it really is not that bad. It literally takes under a minute to make this dough.
   When the dough is in a nice ball, we're going to take just a couple of drops of oil, just to lightly coat it and in that way it doesn't form a dry skin on top of the dough. Then keep it covered for about 15 to 20 minutes.
   

4. Step 4: An Alternative Method

   So if you are not comfortable using your hands while making the dough, here's another alternative way of doing it. Here's the whole wheat flour, I'm going to use the food processor, and if you notice I'm using a chopping blade instead of a dough blade, because it just mixes better and it gets all the edges and there's nothing left at the sides.
   I'm going to mix in the salt at this point and I'm going to give it a mix.
   Then I'm going to add in the oil.
   I've also heated up the water for 30 seconds and am going to pour it in very slowly once i have the food processor on. This is just as easy.
   It's best just to give it one knead by hand just to incorporate everything and make sure there's no air bubbles and all in it.
   This food processor option is really good if you're making dough in bulk because i understand that dough freezes really well
   Then put a couple of drops of oil and just smother a little bit, rub it a little bit so that it doesn't dry out and cover it up. Then set it aside for 15 minutes as before.
   

5. Step 5: Size The Dough

   After it has been resting for about 15 to 20 minutes we're going to knead the dough one more time quickly.
   This is 1 and 1/2 cups of dry flour, so it makes approximately 9 chapattis. But there's no signs involved, so if you like really big chapattis it can be less and if you want small ones you know it'll make more.
   But something that fits in to your palm or close fist, a kind of a golf size ball is perfect.So just divide it out.
   

6. Step 6: Prepare The Pan

   Before we start rolling out our chapattis we'll go ahead and turn on our stove and get our pan heated.
   The pan we are using is called a tawa. You can also use a non stick frying pan.
   Put the stove on medium heat, or a little bit higher than medium. And you want to make sure your pan is really hot before you put your first chapatti on.
   

7. Step 7: Shape The Dough

   So while our pan is heating, we're going to take our dough and form a nice round ball. If you start off with a round ball, the shape changes, but your final chapatti will probably be round also.
   We're then going to dip it in some dry flour, shake off the excess and role it out.
   Now this rolling pin is my favorite. It's a thinner version, but a lot of people are used to the thicker version of the rolling pins. Whatever you have is absolutely fine and if you notice that your chapatti is sticking to the ground or to whatever surface you are rolling out on, take it and dip it again in the dry flour.
   This is a trick that my mom taught me when i was learning how to do this when i was little, you rub your hand across it, and instantly you'll feel where its thicker and where it's thinner and then you can just roll the parts that are thicker, that way you don't have a chapatti that is really thin on one side and really thick on the other side that also helps in blowing up when you're cooking it
   

8. Step 8: Cook The Chapatti

   The tawa looks hot so we're going to put our rolled chapatti in and move it around to make sure it doesn't stick.
   Then we leave it alone until we start seeing bubbles appearing, and then we're going to flip it around, and let go for a few seconds.
   Now we're going to take some oil and you can just dip your spoon in to your oil and then whatever is left, the remainder few drops, just put it on and smear it on like that and flip it around and press. You want to press where it bubbles to force the air to the other side which is not risen yet. Smear the oil again and press.
   You want to cook the chapatti until you see that all the doughiness is gone and it looks fully cooked. It's ok to have little brown spots on it.
   

9. Step 9: Serve

   It looks delicious and there's nothing like home made chapattis. You can buy these from the store but when you taste these like fresh off the stove it's awesome.
   And one of the other reasons why it doesn't taste as nice sometimes is a lot of people don't use oil in their chapattis, but I put oil inside the dough and what happens with that is that when you eat the chapatti a little bit later on, it still tastes nice and soft, as supposed to the dough which has been prepared without oil, which tends to turn a little bit chewier.
   Once the chapatti is cooked I like to keep it in a nice insulated cannister like this. It helps it to stay nice and warm. So you can finish all your chapattis and sit with you family and enjoy your dinner and they'll still be piping hot.
   So there we have it. Fresh home made chapattis.
   Join us again on another episode of showmethecurry.com - Adding a pinch of spice to your life.
   

Fresh indian recipe #8 How To Make Vegetable Samosas

Step : You Will Need:

• Filo Pastry/Samosa Pads
• 1 Egg , Beaten
• Oil
• 3 Potatoes , Boiled, peeled, mashed
• ½ cups (120ml) Green Peas , Boiled, peeled, mashed
• 2 Fresh Green Chillies , Finely Chopped
• ½ tsp Ginger & Garlic Paste
• 1 tbsp Coriander , Finely Chopped
• ½ tsp Garam Masala
• 1 tsp Salt
• ½ tsp Chilli Powder
• 1 ½ tsp Lemon Juice
• 1 Frying Pan
• 1 Slotted Spoon 

1. Step 1: Stuffing

   Place the mashed potatoes in a large bowl and add the salt, chilli powder, lemon juice, garam masala and green chilles, the ginger and garlic paste and mix well until all the ingredients are evenly combined in the potato mxture. Add in the peas, cashews and and mix well again. Now add the coriander and keep aside.
   

2. Step 2: Samosas

   Take a rectangular sheet of filo pastry or 1 layer of the samosa pad and brush one of the shorter edges with the beaten egg.
   

3. Step 3: Create a cone

   Create a triangular cone with one side open by folding the sheet over onto itself asymmetrically, (the pastry edge with the brushed egg applied to it should be sealing one end and there should be a flap left overhanging the top of the opening of the triangular cone.
   

4. Step 4: Stuff

   Now add half a tablespoon of the stuffing mixture into the cone and then brush the overhanging pastry flap over onto one side of the trianglualr cone and seal properly so that none of the mixture will be able to escape.
   

5. Step 5: Fry

   Deep fry the samosas collectively (about 5 at a time) in some hot oil for 4 minutes over a medium heat, making sure to turn the samosas over in the oil every few minutes. The samosas are ready to eat when each side of the samosas are golden brown in colour and the pastry has become crispy.
   

6. Step 6: Serve

   Serve hot with chutneys and pickles.
   
7. DONE
   

Fresh indian recipe #7 How To Make Prawn Curry

Step 1: You will need

600 g prawns 2 medium onions 4 medium tomatoes 4 tbsp vegetable oil 2 cinnamon sticks 4 cardamom pods 4 cloves 2 green chillies 2 tbsp ginger and garlic paste some salt half tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder 1 tbsp cumin powder 1 tbsp tomato paste 2 cups (500ml) hot water half tsp garam masala powder half coriander leaves 1 knife 1 tablespoon 1 teaspoon 1 large non-sticky pan 1 cup 1 spatula

1. Step 2: Prawns

   If your prawns still have their shells on, remove them.
   
   First pull off the head. Then rinse the prawn in water. Remove the shell from the middle part of the prawn. Hold the exposed top end and pull the tail to remove the rest of the shell.
   
   Then use a sharp knife to make a shallow slit down the middle of the curved back and pull out the dark coloured vein. You can use your fingers or a cocktail stick to do this.
   
   Rinse the prawn again.
   
   Good prawns should be a bluish/green colour once peeled.
   

2. Step 3: Chop

   Peel and finely dice 2 onions, then 4 tomatoes.
   Then chop 2 green chillies.
   
   HANDY HINT
   Dip your fingers in oil before you do this to stop the chilli juices from stinging your fingers.
   

3. Step 4: Start frying

   Put a large non-stick frying pan over a medium heat. Add
   3 tablespoons of vegetable oil
   2 sticks of cinnamon
   4 cardamom pods
   and 4 cloves.
   Fry for about 30 seconds, stirring continually.
   

4. Step 5: Onions and chillies

   Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions are a light golden brown. Stir frequently to stop the onions burning.
   

5. Step 6: Ginger and garlic

   Now add 2 tablespoons of ginger and garlic paste. Stir well for a couple of minutes.
   

6. Step 7: Spices

   Add
   1/2 a teaspoon of turmeric,
   1 teaspoon of red chilli powder and
   1 teaspoon of coriander powder
   half a teaspoon of garam masala
   and fry for 5 minutes over a low heat, stirring frequently.
   

7. Step 8: Tomatoes

   Add the finely chopped tomatoes followed by 1 tablespoon of cumin powder. Then stir. Add 1 tablespoon of tomato paste and stir it in. Add a cup of water and keep stirring until the water is absorbed. Turn the heat down, put the lid on, and leave to simmer for 10-15 minutes, or until the oil separates from the dish and rises to the top.
   

8. Step 9: Add the prawns

   Turn the heat back up to high and add the prawns to the pan. Then stir in 2 generous pinches of salt.
   

9. Step 10: Water

   Add approximately 200ml of warm water to the pan. Stir. Then put the lid on and bring the heat down. Leave for about 10 minutes or until the prawns are cooked. check occasionally. The prawns are done when they turn pink and opaque. When they are ready, turn the heat off.
   

10. Step 11: Garnish

    Finely chop the coriander and save a couple of good leaves to garnish. Now stir in the coriander to finish the dish.
    

11. Serve

    Lay the coriander leaves onto the curry, and serve.
    

Fresh indian recipe #6 How To Make Chicken Tikka Masala

Chicken Tikka Masala Recipe. A traditional and very popular Indian chicken dish which is bursting full of flavour and colour. Taste our Chicken Tikka Masala recipe.

• Serves:
• 4
• Preparation Time:
• 20 minutes
• Cooking Time:
• 20 minutes

You will need

• 3 chicken breasts
• 4 tbsp olive or groundnut oil
• 5 cardamom pods
• a 5cm cinnamon stick
• 1 ½ onions
• 2 tsp fresh ginger, minced
• 2 tsp garlic, minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• ½ to 1 tsp cayenne pepper
• 1 tbsp paprika
• 1 tsp garam masala powder
• 1 large tomato
• 1 tsp tomato purée
• 150 ml water
• Salt to taste
• Yoghurt or 1 tin coconut milk, if desired
• Fresh coriander to garnish
• 1 sharp knife
• 1 chopping board
• 1 plate or tray
• 1 mixing bowl
• 1 large wide pan
• 2 wooden or regular spoons
• 1 bowl for mixing the spices 

1. Step 1: Prepare the ingredients

   First of all, chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.
   

2. Step 2: Make the masala paste

   Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.
   

3. Step 3: Flavour the oil and fry the onions

   Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.
   

4. Step 4: Add the spices

   Add the masala paste and stir for a minute.
   

5. Step 5: Add the remaining ingredients

   Add the tomato and tomato purée and stir for a minute till thoroughly combined.
   
6. Pour in the water and bring to a gentle simmer, stirring constantly.
   
7. Taste the sauce and season with salt if necessary.
   

8. Step 6: Cook the chicken

   Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.
   

9. Step 7: Garnish and serve

   Place the chicken on a serving dish, decorate with coriander leaves and serve.
   

Fresh indian recipe #5 How To Make Butter Chicken

Butter Chicken Recipe. A delicious chicken dish that can be made as hot or as mild as you wish - a perfect meal for curry lovers who want to keep it simple. Taste our Butter Chicken recipe.

• Serves:
• 4
• Preparation Time:
• 20 minutes
• Cooking Time:
• 20 minutes

Step : You will need…

• 2 chicken breasts, cut into chunks
• 2 tbsp vegetable oil
• 2 tbsp butter
• 1 onion, chopped
• ¼ tsp cinnamon
• 1 tsp garlic, crushed
• 1 tsp ginger, crushed
• ½ tsp ground turmeric
• 1 tsp chilli powder
• 2 tbsp ground almonds
• 220 g can of whole peeled tomatoes
• 1 tbsp tomato paste
• 1 tbsp natural yoghurt
• 2 tbsp fresh coriander or spinach, chopped
• salt
• pepper
• 1 large frying pan
• 1 spoon
• 1 tray 

1. Step 1: Season the chicken.

   Begin by seasoning the chicken with a generous sprinkling of salt and pepper.
   

2. Step 2: Heat the oil and begin to fry the chicken.

   Using a large frying pan, heat the vegetable oil and add the chicken.
   

3. Step 3: Fry for 3-4 minutes.

   Fry the chicken for 3-4 minutes until it turns a golden-brown colour.
   

4. Step 4: Remove the chicken.

   Take the chicken out of the frying pan and put it aside.
   

5. Step 5: Melt the butter.

   Use the same frying pan to melt the butter.
   

6. Step 6: Fry the onion with the cinnamon.

   Now add the onion and cinnamon and fry together in the pan.
   

7. Step 7: Add the remaining ingredients.

   At this point add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly.
   

8. Step 8: Bring to the boil and cook.

   Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste.
   

9. Step 9: Add the chicken.

   Put the chicken back into the pan and combine with the other ingredients.
   

10. Step 10: Add the fresh coriander.

    To compliment the dish, add the coriander (or fresh spinach if you prefer) and mix with the sauce.
    

11. Step 11: Serve while streaming and eat up!

    Spoon the chicken and the sauce onto a large serving dish and serve with rice and naan bread. A perfect curry dish that goes down well with an icy Asian beer.
    

Fresh indian recipe #5 How To Cook A Chicken Curry In Ten Minutes

A quick and easy chicken curry which is perfect when you're in a hurry. Experience our Chicken Curry in Ten Minutes recipe, and make a quick and tasty dish for all to enjoy.

• Serves:
• 1
• Preparation Time:
• 5 minutes
• Cooking Time:
• 10 minutes

Step 1: You will need

• 45 ml olive oil
• 1 medium onion
• 400 g chicken fillet
• 2 cloves of garlic
• 1 green chilli
• ¼ tsp salt
• ¼ tsp turmeric
• ½ tsp ground cumin
• ¼ tsp ground coriander
• 1 tsp tomato purée
• ¼ tsp garam masala or 1 tsp curry paste
• 30 ml double cream
• 1 Teaspoon
• 1 Tablespoon
• 1 Chopping board for meat
• 1 Chopping board for vegetables
• 1 Sharp knife
• 1 Non-stick frying pan
• some Plates to hold the ingredients
• 1 Wooden spoon 

1. 
   
   

   Step 2: Prepare

   Finely chop a medium sized onion
   
   Remember- when preparing ingredients, the smaller you chop things, the faster they cook. Chop your ingredients really small, so they'll be ready in no time.
   
   Crush 2 cloves of garlic with the side of a knife. Now peel away the skin, and finely chop.
   
   Finely chop a green chilli. Unless you want an incredibly hot curry, use the knife to take out as many seeds as you can. Chilli juices can burn your skin so when you've finished, wash your hands.
   
   Take the chicken on a fresh chopping board. Chop into small bite-size pieces. Wash your hands after chopping the meat.
   
   
   
2. 
   
   

   Step 3: Fry the onion

   Heat a frying pan over a medium heat. Add 3 tablespoons of vegetable oil. Then add the chopped onion, and fry for 1 minute.
   
   
   
3. 
   
   

   Step 4: Add chicken

   Put the chicken in, and continue to fry for 5 to 6 minutes. The chicken will start to cook, and turn entirely white on the outside.
   
   
   
4. 
   
   

   Step 5: Add garlic and chilli

   Put the garlic and chilli into the pan, and stir. Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes. Keep stirring.
   
   
   
5. 
   
   

   Step 6: Add spices

   Put 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan. Stir well.
   
   
   
6. 
   
   

   Step 7: Add more flavour

   Add 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste. Here we're using freshly made garam masala.
   
   Stir, and fold 2 generous tablespoons of double cream into the mixture.
   
   
   
7. 
   
   

   Step 8: Check the chicken

   If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should break easily, and be white all the way through, with no trace of pink. It should also be piping hot throughout.
   
   
   
8. 
   
   

   Step 9: Serve

   Serve hot with freshly cooked basmati rice, or naan bread.
   
   Enjoy!
   
   
   

Fresh indian recipe #4 Nilgiri Korma

Ingredients

2	number	Bay Leaves
4	number	Carddamam
700	grams	Chicken
1	stick	Cinaman
4	number	Cloves
1.5	tbsp	Coconut Power
1	cup	Coriander
1	tbsp	Corriander Powder
0.5	tsp	Cumin Seeds
4	springs	Curry Leaves
1	tbsp	Ginger Garlic Paste
4	number	Green Chillies
1	pinch	Hing
1	cup	Mint
1	tbsp	Oil
1	number	Onion Chopped
1	tbsp	Poppy Seeds
0.5	tsp	Red Chilli Powder (Optional)
1	to taste	Salt
1	pinch	Turmeric

Directions of Nilgiri Korma

Roast poppy seeds and add coconut paste.

In oil add whole garam masala, mustard seeds

When mustard seeds crackle add cumin seeds and chopped onions.

Add pinch of salt to taste

Add pinch of hing, turmeric and ginger garlic paste

Add poppy seed and coconut paste, and cook

Blend all the greens (Coriander Leaves, Green Chilliesa and Curry Leaves)

Add chilli powder, corriander powder and the green masala paste

When oil slightly oozes out add chicken and cook for fifteen minutes

Fresh indian recipe #3 Coconut Rice

Ingredients

6	cup	boiled rice
1	cup	cahsewnuts
1	tbsp	channa dal
6	number	chopped ginger
2	tbsp	coconut oil
1	tsp	cumin
5	leaf	curyy leaves
2	cup	grated coconut
1	number	green chillies
		hing optional
1	tsp	mustard seeds
3	piece	red chilli
1	to taste	salt
1	tbsp	sugar
1	tbsp	urad dal

Directions of Coconut Rice

cook rice seperately make sure it is fulffy

Heat ghee in a pan.Add cumin,mustard ,red chilli whole and saute till the aroma is released. Now add the channnadal,urad dal ,gr chillies,ginger curry leaves cashew nuts, and saute till soft.

Then add the coconut grated and sugar.Gently stir
Then add the rice and fry for 2-3 minutes .chech seasoning .Stir well and adjust.
Serve hot.

 

Fresh indian recipe #2 capsicum sada masala capsicum cooked with simple spices

 

Ingredients

5

number

capsicum

Directions of capsicum sada masala
Capsicum Sada Masala (write up thanks to Usha)

This is a simple dish with Bell Pepper (Capsicum) goes well with pulka, Chapathi or even rice !!!

To prepare this dish

1. Heat a tbsp of oil in a sauce pan.
2. Add few mustard seeds
3. Add few Cummin seeds
4. Add fresh curry leaves, allow them to crackle
5. Now, add chopped onions, and salt (which helps the onions to cook fatster)
6. When the onions are slightly cooked add pinch of Turmeric
7. Add ginger - garlic paste.
8. When the onions are slightly sauted, add bell pepper (Do not cover it with a lid).
9. When the Bell pepper is slightly cooked, add 1/2 tbsp of coriander powder.
10. 1 tbsp of coriander pwd
11. chilli pwd according to your taste. Mix Well
12. you can be generous in adding cauliflower, potato, or green peas to this bell pepper which will enhance your dish even more.
13. After 10 mins of slow cooking, the capsicum (bell pepper) looks great and your dish is ready.
14. garnish it with Coriander (cilantro).
15. Serve with Chapathi, pulka, or Rice.  

Fresh indian recipe #1 Banana Dosai

Ingredients

4	number	banana
1/2	cup	cashwnuts/chopped raisns
		ghee
3/4	cup	maida
1/2	cup	Rice flour
as needed	to taste	sugar

Directions of Banana Dosai
Take banana peel and mash banana in a bowl,rasins,almonda,rice flour,maida,sugar mix well and add cardaom powder mix again.
can you grill or in pan, take a tsp and put as a small dumpling, cook in ever slow flame.
Cook till the banana becomes brown in colour add little ghee.