Capsicum Zunka

Zunka is a besan dominated side dish. I understand this can be prepared with out any vegetable ie. besan fried along with spices. Capcisum, methi and cabbage are the common veggies used in the preparation. I learnt this dish from my husband's periamma/aunt. I don't remember if she told any particular name to this. She had visited us and I had planned methi dal to serve with rotis. Periamma is a great cook and she enjoys preparing for the visisting relatives or friends. Knowing my interest in learning new recipes, she taught me this. She  mentioned capsicum can be used in place of methi.  Later when I started blogging, I got to know that it is a popular marathi dish and is called Zunka. And saw few recipes where cabbage is cooked the same way. 

Besan is the main ingredient and the flavor is enhanced with the addition of red chilli powder, cumin and the veggie added. Its a quite an easy dish and gets done very quickly. Here is I how I make it.

You need

• Capsicum - 2 nos, big
• Besan/Kadalamavu - 1/2 cup
• Oil - 2 tblspn
• Cumin - 1 tspn
• Turmeric - 1/4 tspn
• Red chilli powder - 1/4 tspn
• Hing - 1/4 tspn
• Salt to taste

Method

Wash and dice the capsicum into cubes. Take besan in a bowl. Add turmeric,red chilli powder, hing and 1/4 tspn of salt. Mix well. Keep it aside.

Heat a kadai with 2 tablespoon of oil. When hot, add cumin. When the seeds starts browning, add the chopped capsicum. Add salt, just enough for the capsicum. We have added some salt to the besan mix. Saute till it is half cooked.  Add the besan mix in parts. After each addition, keep stirring so that the besan gets cooked and not turn lumpy. After the last addition, continue to saute for 5 minutes. Make sure the besan doesn't get burnt. Remove and serve as a side dish for roti.

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Moogachi Usal~ Sprouted Moong Dish

Usal is a Maharstrian dish where sprouted beans such as moong or matki is used. It is generally a thick gravy cooked with onion, tomato and other spices. Matki is the popular bean used in this. I didnot have matki so decided to go for moong. Usal is a thick gravy almost like a stir fry. The addition of goda masala gives a new dimension to this dish. I referred the recipes here and here and came up on this. I always cook moong sprouts as gravy with some ground masala. I liked this quick dish which can be served as a side with rice and a gravy too.  If you have sprouts, on hand, this gets done pretty quickly.

You need

Sprouted moong - 2 cups

Onion - 1 no, chopped

Tomato - 1 no, chopped

Goda masala -  1 tspn ( I used store bought)

Coriander powder - 1 tspn

Cumin powder - 1/2 tspn

Red chilly powder - 1/2 tspn

Turmeric - a pinch

Salt to taste

To temper
Oil - 2 tspn
Mustard seeds - 1 tspn
Cumin - 1/2 tspn
Curry leaves - 1 sprig
Hing - few shakes

Method

 Pressure cook sprouted moong for 1 whistle. Just sprinkle water enough to moisten the sprouts. Else microwave for 5 minutes. Or you can add some water later while cooking the gravy and cook for few more minutes. 

Heat a tawa with 2 tspn of oil. Add mustard seeds. When it pops, add cumin , curry leaves and hing. Add chopped onions. Saute till the onion turns pink. Add chopped tomato. Add cumin powder, coriander powder, turmeric , red chilly powder and goda masala. When the tomatoes are cooked, add the cooked sprouts. Add salt. Mix gently and cook for 5 minutes for the flavors to blend. Garnish with coriander. You can serve with a wedge of lime and sliced onions.

Goda masala gives the curry the distinct flavor. Goda masala is the maharashtrian aromatic spice powder.

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Carrot Cake Cupcakes with Cream Cheese Frosting | Cupcake (Icing) Recipes

Carrot cake cupcakes are another easy to make bakes, which are as tasty like any other cupcakes. These are so flavorful and aromatic with the addition of ground cinnamon. This is my DH's favorite kind of cake and he always picks up a slice for himself whenever we visit our local bakery. I never dared to bake one by myself, given that he loves the bakery version why take a risk. When I was