YELLOW CAPSICUM GOJJU AND SAFETY TIPS!

Yellow Capsicum Gojju,is my contribution to Nupur from "One Hot Stove" blog's "A to Z Indian Vegetables" event.This week's letter is "Y", thanks for hosting Nupur!:)


Gorgeous yellow and Orange Bell peppers!

No, there are not homegrown!:) I wish I could grow in my backyard but they probably need special care I am sure.They are so beautiful to look at and sweeter than the regular green bell peppers.I enjoyed cooking with these.I love colors!:)

Capsicum Gojju:


Gojju in Karnataka is any vegetable cooked with little gravy with spices and always served as side dish with either rice or dosas or chapatis.You can add any vegetables ofyour choice,not necessarily these colorful Capsicums.But looks good,doesn't it?:D

You Need:

2-3 Bell peppers,sliced thick,1 Eggplant cubed,1 Potato cubed,2 Tomatoes,salt,2tsp Tamarind paste,1/4tsp Hing,salt,cilantro,1/2 tsp sugar or Jaggery.
For seasoning: 1tbsp oil and ghee mixed,1/2 tsp Mustard seeds,1 tbsp Chana dal,1 onion chopped,,1 red chilly.



For Gojju powder: Toast 1 tbsp Channa dal,1/2 tbsp Urad dal,I tbsp Coriander seeds,1 /2 tbsp Cumin seeds,2 red dry chillies,1" cinnamon,2 cloves until reddish,cool and powder.Keep aside.

How to make it:

Heat oil and ghee,fry mustard seeds,Chana dal,1 onion,red chilly.When onion is reddish,add the vegetables and fry for 5 mins.Add 1 cup of water and salt,jaggery,1 tbsp Gojju pd,tamarind,cover and cook for 3-5 mins,do not until very soft.Taste and adjust the spices,salt and chili pd to your taste.Garnish with cilantro and serve with rotis or rice.




Another look:

I accidentally deleted two photos I took of these while cooking and with Chapatis,couldn't get them back! I had to post the last photo to avoid the super short post this week. Sigh...sometimes my brain comes to screeching halt! I am gettin' old people!!Hahaha!!


Few safety tips with Kitchen Appliances:


Here are some tips on kitchen appliances for Jyotsna from "Curry Bazaar"'s event for July.Thanks for hosting J!:))



Cooking with gas ranges:
1. When lighting any match-lit burners or ovens, always light the match before turning on the gas. If the flame goes out, turn off the burner and let the gas disperse before relighting.
2. Clean away any grease, oil or debris from the area around burners to help prevent fires.
3. Never use water to put out a grease fire. Use baking soda, or if a fire is in a pan, smother the flames with a lid. A fire extinguisher in the kitchen is also recommended.
4. Move any flammable objects - towels, curtains, calendars - away from range burners and other hot surfaces.It applies to all the appliances as well.
Outlets: Don't overload an outlet with too many lamps or appliances.Put safety covers over unused electric outlets. This is particularly important if you have children in your home. Never let children play around outlets.
Cords: Do not place electric cords under rugs or where they can be walked on or damage can go unnoticed. Check for cords that are broken, frayed, damaged or tied in knots, or that have melted insulation. Have them repaired or replaced promptly.Use extension cords with three-pronged plugs for appliances that require grounding.Insert and remove plugs by grasping the plug. Pulling on the cord could damage it. Be careful not to let fingers touch the metal prongs.
Blenders: Make sure never to start a blender without the lid. When you are liquidizing hot soups in the blender,let the soup cool a little before processing to avoid splashing and burns! Always clean the blender immediately after use with warm soapy water, not in dish washer.Always use a rubber or plastic spatula to take out the contents after unplugging the cord from the blender first,instead of using your hands.You need those God given beautiful fingers intact in one piece to eat,don't ya?! ;D
That's it.Some of these infos are from the Internet public safety awareness sites and some of my own from my experience in my kitchen.Take care and enjoy cooking!:))

Have a great week,be safe and enjoy the Sun shine!:))

TIPOLOGY AND KIDS SAFETY IN THE KITCHEN!

This month's theme for Safety Moments which is started by Jyothsna from Curry Bazaar blog is "Kids In The Kitchen". Meeta from "Daily Tiffin" is hosting this event for the month of May.Thanks to both of you!:))


Kids and cooking!
Have you ever noticed that when kids cook themselves,they are eager to eat what they have cooked without making fuss and are first to get to the dining table?!:))
It's not only fun for them,cooking their own lunch or dinner helps them to develop self-confidence and the fussy eaters will not fuss anymore because they cooked it all and proud of themselves of their achievement too!!:D

Cooking with kids; can be very rewarding as a family to develop a bond and share a common goal ie have dinner together and enjoy it too!!But when kids are prowling in the kitchen,so are the dangers like burns,cuts and accidental spills.Let's learn some of the dangers,so you can enjoy the cooking experience with kids in the kitchen.Better to be safe than sorry!

Few safety precaution for the kids who like to cook:
1. Adult supervision is a must,NEVER let them cook alone.Parents hovering over the kids at these times is A ok!;D
2. Let them wash their hands before they begin,use clean pans and pots.Make sure they switch off the stove and clean the counters when they are done cooking.
3. Teach them to use pot holders,mitts or gloves when they are transferring hot pans from the oven or Microwave or to the sink.
4. Help the kids with chopping,slicing etc.,if the kids are very young.Teach them keep the unused meat,yogurt and vegs back to the fridge as soon as possible.
5. Teach the kids not sneeze,cough,directly on the food and not to touch the body parts or lick the fingers (I know it's very tempting when you are baking cookies)while cooking!
6. Teach them not to reach over to the back burner with pot on the front burner.If they do get burnt,teach them to hold the burned parts under the cold running water,call the adults for help.
7. Keep the handles of the pans towards the back of the stove so they don't knock it off and never to heat the empty pan and pour water or oil in it.It splatters hot water or oil!!
8. Teach them to use separate cutting board for meat and vegetables to be safe from contamination.
9. Let them use paper towels to wipe the counter tops and their hands rather than dish clothes.
10. Teach them not to place the sharp items like knives in the sink,so they don't accidentally injure themselves.

Finally,kids under 8yrs old cannot really able to cook but can help you in the kitchen doing the peeling,washing fruits and vegs etc while you cook.Pre-teens can cook simple recipes with your supervision and teenagers I think can be little more responsible and cook by themselves without getting hurt.I am sure there are many safety for kids and I can't wait to see all those!(Some of these tips are the result of Internet search)

So good luck training your kids in the kitchen.When you as parents give them proper guidance and basic safety rules,I think your kids can cook efficiently!Enjoy:))


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Here is my contribution to Tipology for the month of May. Thanks for hosting this wonderful event, Sushma!:)


Here are some quick and easy tips to use Lemon juice in your everyday life. I found these wonderful tips in a Reader's Digest book!

1. Eliminate musty fireplace odor by throwing a few lemon peels into the flames.
2. You can use half a lemon with little salt to get rid of some tough stains on kitchen counter by rubbing wit it and wipe with clean wet cloth.
3. You can use lemon juice to clean brass or Chrome utensils or figurines to make them sparkle!
4. You can rub lemon juice on the sweat stains on the shirt or blouse to lessen the unsightly stain or soak light colored clothes in lemon juice and 1/2 tsp soda water as a mild bleach.
5. To whiten clothes,diluted or straight, lemon juice is a safe and effective fabric whitener when added to your wash water. Your clothes will also come out smelling lemon-fresh.
6. Lemon juice is a safe and effective skin-lightening agent to mask age spots,rub on dark spots,leave for 15mins and rinse!
7. Want some blonde high lights?;P Lemon juice is a natural bleach.Rub some on the hair ,sit in the sun and rinse.Wear sun block for other body parts!!:D
8. French Manicure anybody?! Soak your fingers in warm lemony water for a while and Voila!!
9. Add some lemon juice to the fruits,veggies and mix to prevent them from turning brown.Keep a cut lemon in the fridge and throw one in the garbage too to make it smell good!!
Last but not least,squirt and squeeze the lemon juice holes,cracks,window sills etc and scatter small slices of lemon peel around the outdoor entrance to keep insects,Ants and other critters out of your beloved kitchen!! They hate the smell of Lemon! Hurray!!!:D

Since we are talking about Lemons or Limes,here is one more delicious use of Lemons I posted few weeks ago!


Nimbu Masala!



Have a great week!:)

KITCHEN SAFETY AND TIPS!

I am killing two birds with one stone by posting "Kitchen Safety Moments" event hosted by Jyotsna of "Curry Bazaar" and posting some kitchen tips with a recipe for "MCT-Tipology" event hosted by Sushma of "Recipe Source".



Thank you Jyotsna and Sushma for hosting these events for April!:)(Late news!J doesn't have this event in April,so if she ever does a "Kitchen Tools" theme,this would be my entry to that again!:D)


Safety tips about the knives:
Most injuries in the kitchen are caused by knives.Let me start with some precaution we must take dealing with knives we all have in the kitchen.Most of us have more than one knife in our kitchen of course as we routinely cut,chop,slice etc.It's very important first of all to keep them away from the children on a high platform on the back of the kitchen counter so kids can not reach them or pull them on to themselves.
It's better to buy one or two expensive Knives with heavy handles for balance and with steel blades which lasts a long time and also keeps sharp.It is best to have a wooden block like below to store the knives of various sizes and lengths to keep them safe and tucked away.This block also keeps the sharp edges of knives cushioned inside so they don't get dull.


A wooden block to store Knives:





A handy Knife Sharpener:


You do need to buy a grinding wheel to keep your knives sharp.Do not use any other things or way to sharpen the knives.A dull knife is more dangerous than a sharp edged knife,as a dull knife may slip as you struggle to cut with it and injure your hands and fingers.


A non-slip rubber backed chopping block or board:

Keep two separate cutting board for vegetables and meat,never cut on the same board to keep E Coli and Salmonella bacterias at bay.Always wash boards in hot soapy water,dry upright.Keep the knife's edge AWAY from you when chopping and when you are not using it.






If you have just one or two knives,store it in a drawer separately and do not reach for the top but take them out by the handle.


Use a serrated edged knife for cutting soft vegetables or fruits like Tomatoes and ripe fruits so you get a good grip on the smooth skins.Plain edges blades could slip on the skin and injure you.


Use a bread knife to slice bread or moist cakes so you don't misshapen them while slicing.Bread knives are made to slice neat and precise.NEVER put knives in the dishwasher.


Hand wash them with just some warm soapy water and wipe clean.Always use proper knives like paring knife for paring,chef's and Utility knives for chopping, bread slicer and do not use them as screw driver or can opener!Use a Potato peeler for peeling vegetable skins like Turnips,Beets and even carrots rather than knives.




This is my new toy.It's called Fresh prep "chop and mince" to mince veggies in the bowl itself,great for chopping Garlic without touching them.Another great idea is to use Kitchen scissors to chop herbs right into the dish and use scissors to cut slippery meat instead of knife.


Finally, how many knives do I have ,did you ask? More than 12 but only use 3 of those most of the time.My advice to you is don't be like me, buy only what you NEED! I also have a big meat cleaver to warn Arvind not to mess with me!! ;D


That's it from me for Knives safety in the kitchen.I am sure there are much more than these and I hope to see those at the round up of this event.Thank you J!!:)




Some kitchen tips for Sushma's Tipology along with a simple Dill Sambhar recipe!


These are the few kitchen tips I can give you about cooking dal drawn from my own experiences:


Whenever I cook any kind of dal directly in a pressure pan like Tuar dal or in a microwave like Masoor dal or Moong dal,I always add 1 tsp oil with water to prevent it from frothing and spillng all over or even blocking cooker vent which could be dangerous.Add a 1/4 tsp of turmeric too in the dal to give it a nice color and flavor.


1. I cook double the amount of dal and save half for another day to make my life easier and save some time!:D
2. If I am planning to cook the saved dal within two days I keep it in the fridge, otherwise I freeze it in a Zip lock bag.
3. Always wash the dal once and drain before you cook.If there is too much dal water after cooking,save it and use it as stock with other vegetables.
4. Adding one or two green chillies and few fresh curry leaves when pressure cooking dal gives it a nice flavor and irresistible aroma.
5. Never add salt or any tangy veggies like mangoes or Radish or sour greens with dal to cook.I have always found the dal undercooked or not soft enough to mash later.Cook them separately and then mix together.
6.Tuar dal is tougher to cook in the microwave than Masoor(red lentils) or Moong dal.
Once you add the spice powder like Rasam pd etc,do not boil the dal for a long time,it loses it's flavor.Add 1 tsp ghee to the dal after you take it off of the heat for the best flavor.
7. Dal always tastes good a day after when you let the flavor mingle for a while.
8. Last but not least,adding fresh grated or ground ginger is okay to some dals while it's cooking but not fresh garlic!I always saute Garlic in oil/butter/Tadka first before adding.I personally don't like the flavor of raw garlic in the dal, but tastes great when sauteed first!
Phew!! I thought I didn't have any tips and Sushma told me " No no Asha,you do have plenty" and she is right!:D


Dill Sambhar:



How to make Dill Sambhar/dal:
1. Cook 1 cup Tuar dal with about 3 cups of water,1/4 tsp turmeric,1 tsp oil until soft and mash until smooth.Add 1 bunch cleaned of hard stems and chopped fresh Dill leaves to the dal along with pinch of hing(Asafoetida)and keep it aside.
2. Heat 1 tbsp Canola oil,add 1/2 tsp mustard seeds,1 tsp cumin seeds,few curry leaves,1 red chili,then fry 1/2 onion minced.When reddish,add 2 minced garlic.
3. Add dal mixture,2 tsp tamarind juice,salt, 1 tomato or 1/2 cup tomato sauce and simmer.After 2 mins,add ground Sambhar masala pd and simmer for 2 more mins and take off the heat.Add 1 tsp ghee and mix.

Sambhar masala: Lightly toast 1 tbsp Coriander seeds,1/2 tsp Methi(Fenugreek)seeds, 2-3 dry red chillies,1" Dalchini(Cinnamon),2 cloves,4-6 Peppercorns and powder when cooled.

Note: No need to add Cilantro if there is any other type of greens in the dal.If it's just dal and veggies,you can add some.

Well..that's it this time around!:)