Anaheim Pepper Stir-fry

Anaheim pepper is a very mild variety of chili pepper. These peppers are mainly used in mexican dishes for stuffing the cheese and frying the same. In our cuisine, this is a perfect crunchy stir-fry for accompanying our rice dishes. With a few ingredients, you can make the mild peppers spicy and flavorful. Here goes the recipe, 

Ingredients:

4 Anaheim Peppers (de-seeded & chopped)

1/2 Red Onion (finely chopped)

5-6 Curry leaves

1/4tsp Turmeric powder

1tsp Coriander powder

1tbsp Masala powder

1/2tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

1tbsp Oil

Salt 

Masala powder:

4 dry red chilli

1/2tsp mustard seeds

1/2tsp Cumin seeds

1tbsp Coriander seeds

1tsp urad dal

2tbsp peanuts

6-7 curry leaves

• In a pan, dry roast the following in the same order: dry red chilli, mustard seeds, cumin seeds, coriander seeds, urad dal, peanuts and finally curry leaves.
• Now let the mixture cool and coarse grind it.

How to:

• Heat oil in a pan, add the mustard seeds, cumin seeds and urad dal.

• Then add the onions and curry leaves, followed by salt and turmeric powder.

• Now add the coriander powder, saute for a min and add the peppers.

• Add another pinch of salt and the masala powder and cook for 3-4 mins or until the peppers are tender.

• Check salt for taste and switch off.

• Serve hot with dal or sambar rice.

Carrot-Beans-Peas Stir fry (Poriyal)

A very healthy and quick stir-fry that needs no long explanations and goes perfectly with plain steamed rice or sambar rice. I normally use carrot and beans for the stir fry, but today, i have also added green peas, which are mildly sweet and tender that gives nice texture to your every bite. Also, green peas helps in maintaining bone health and a very good source of folic acid and vitamin B6. 
If you wanna taste the veggies with its own mild sweetness, then skip adding the chilli powder and cumin powder. And here goes the simple recipe,

Ingredients:

1 cup Green Beans (finely chopped)

1 cup Carrot (finely chopped)

1/2 cup Green Peas (frozen & thawed)

1/2 Yellow onion (chopped)

1/4tsp Turmeric powder

1tsp Chilli powder

1tsp Cumin powder

3 Dry red Chilli

1/2tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

4-5 Curry leaves

2tsp Coconut (shredded)

3/4 Water

1tbsp Oil

Salt

How to:

• Heat oil in a skillet, add mustard seeds, when it pops, add urad dal, dry red chilli and cumin seeds.

• Then add onion and curry leaves and saute until onions are tender.

• Now add the carrot, green beans and peas along with salt and saute for a couple of mins.

• Add turmeric powder and pour the water, mix well and cook with lid closed until the veggies are tender.

• When the water is all evaporated, add chilli powder and cumin powder and saute for another couple of mins.

• Check salt for taste and add the shredded coconut and saute for a min in a medium-low flame.

Switch off and serve hot with sambar rice.