Tasty and Easy Recipes

Ingredients:
5-6 Hot peppers
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying

Preparation:

Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep aside to cool.
Mash the boiled potatoes.
Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
Now add all spices, mashed potatoes and peas and fry for few moments.
With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly sliced rings of tomato. Serve hot.

Ingredients:
1 tbsp. olive oil
2 cloves garlic, minced
1/4 cup freshly minced parsley
4 cups ripe chopped tomatoes
1 tbsp. chopped fresh basil or 1 tsp. dried basil
1 tbsp. oregano leaves or 1 tsp. dried oregano
1 tsp. salt
Ground red pepper or cayenne to taste
8 oz. uncooked fusilli pasta
1/2 lb. cooked chicken breast, diced into pieces (optional)

Method:
Heat oil in medium saucepan; sauté garlic and parsley until golden.
Add tomatoes and spices; cook uncovered over low heat 15 minutes or until thickened. If desired, add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.
Cook pasta firm in unsalted water.
To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley.

Ingredients:
8 ounces boneless steak, cut into 3″x1/4″ strips
4 green onions
1 medium onion
4 garlic cloves
1 tsp salt
6 to 8 ounces somen, ramen, or udon, Japanese rice noodles
6 tbsp. vegetable or peanut oil
1 tbsp. sesame oil
2 chilies, halved lengthwise
1/2 cup beef broth
2 tbsp. soy sauce
2 tbsp. soy sauce
1 cup whole fresh mint leaves
Juice of 2 limes or more to taste

Method:
Cut the dark green part of the green onions in 3″ pieces. Chop the white part. Slice the onion thinly and mince the garlic. All can be done in the processor, but keep separate.
Bring 4 quarts of water and salt to boil. Add noodles and cook uncovered over high heat stirring with chopstick or fork for 2 minutes until tender. This applies to fresh noodles that are often sold in the produce department. If you buy the dried noodles, they take about 10 minutes.
Drain in a colander and place over a large bowl. Toss the noodles with the sesame oil so they don’t stick together.
Heat 2 tbsp. oil in a wok or large skillet under medium high heat. Add onions and chilies and stir-fry for 2 to 3 minutes. Reserve if you are using raw steak.
Then add a bit more oil to the wok and stir fry meat until it changes color, 3 to 4 minutes. Transfer steak and reserve.
Lower heat to medium and add the garlic and green onions to the wok for about 30 seconds. Add the noodles to the pan along with the broth, soy sauce and heat thoroughly. Add the steak, onion, chilies, mint leaves, and lime juice.
Chilies can be removed or used as garnish – they are very hot!