Sunday, August 25, 2013

Besanwali Mirchi

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I am finally settling down after an eventful weekend. It all started last thursday with friends coming over for playdates with the elder one and ending up playing with the baby. Then on friday i joined some friends at the mall. I absolutely love to see their faces light up on seeing their friends and enjoying each other's company. I think its something that we all love as a family. Having impromptu get together with friends without having to worry about the many formalities.

Our local Maharashtra mandal had a Mangalagaur function last weekend. Lets just say it was an oppurtunity for us to get a few hours away from the husband and kids and have a wonderful time enjoying the traditional marathi games. So to my friends at the HMM thank you for providing us with an awesome time. The food, the games and above all your hospitality was absolutely fantastic. 

Saturday evenings were spent having an evening picnic at Central Green at La Centerra. Oh how i have loved this summer because of this event. Outdoor concerts on the lawn with some snacks and an ice-cold drink and then joining Aamod in game of soccer or just playing tag with him. Tiring but oh so much fun !!

Now onto food :- Have you see the Hatch Green Chiles flooding the grocery stores this month ? I bought some of those last weekend planning to make this recipe. But i was shorthanded on time this weekend and ended up making this "Pith-perun" (literally meaning sprinkled with chickpea flour) bhaji. This is one really really simple and healthy recipe.
This is one vegetable that tastes awesome even when cold. I generally pair it up with some soothing kadhi or dal.

What's needed :-
6-7 Mild hatch green chile peppers or green bell peppers chopped
4-5 tbsp chickpea flour or besan
3 tsp chilli powder
2 tsp turmeric powder
1 tsp cumin seeds
1 tsp mustard seeds
pinch of hing
salt to taste

How to:-
  • Over medium heat combine the oil with mustard and cumin seeds. Lower the flame and add the hing, turmeric and chilli powder.
  • Then carefully slide in the peppers and mix everything.
  • Simmer and cook covered until the peppers and soft. Its important to cook them on low flame so as not to burn the peppers.If the mixture becomes dry add a tbsp of water.
  • Once the peppers are soft add salt and cook uncovered. The peppers with release water and cook on medium flame until the water dries up.
  • Next sprinkle the chickpea flour and mix everything.Cook for another 5 min until the flour cooks itself.
  • Serve.

1 comment:

Priya Suresh said...

Cute and adorable kids..Delicious dish,love with rotis.