Sunday, February 23, 2014

What is the Third Eye?

Friday, December 20, 2013

A spicy, tangy capsicum curry

Sick of eating the same old veggies? Try something different - Mirchi Ka Saalan. This spicy, tangy dish is best eaten with hot Chapatis (Indian flatbread) or Parathas (layered Indian flatbread).


  • 4 large capsicums (green bell peppers) or banana peppers
  • 1/3 cup dessicated coconut
  • 1/3 cup roasted, unsalted peanuts
  • 2 tbsps ginger paste
  • 1 tsp sesame seeds
  • 3 green chillies (reduce for less heat)
  • 5-6 tbsps ghee/ vegetable/ canola/ sunflower cooking oil
  • 1/2 cup yogurt
  • Golf ball-sized lump of tamarind - soak in hot water and extract pulp
  • Salt to taste
  • Fresh chopped coriander to garnish


  • If you are using green bell peppers, quarter them.
  • Grind the coconut, peanuts, sesame, green chillies and ginger to a smooth paste in a food processor. Keep aside for later use.
  • Shallow-fry the peppers in the ghee/ oil till done. Remove and keep aside on paper towels.
  • In the same oil, fry the coconut paste for 15 minutes (on a medium flame). Stir frequently to prevent from sticking to the pan or burning.
  • Now add the yogurt and mix well. Cook for 2-3 minutes.
  • Add the tamarind pulp and mix. Season with salt to taste.
  • Add enough warm water to make a little gravy and mix well.
  • Allow the gravy to come to a boil, simmer and add the fried peppers. Cook for 2-3 minutes.
  • Garnish with fresh chopped coriander and serve with hot Chapatis (Indian flatbread) orParathas (layered Indian flatbread).

Wednesday, December 18, 2013


This pickle from North India's Uttar Pradesh sounds fiery but it is a classic case of more bark than bite! The best part is, it's easy to make.


  • 1 kg large red chillies
  • 2 cups mustard oil
  • 2 tbsps mustard seeds
  • 3 tbsps cumin seeds
  • 2 tbsps aniseed/fennelseeds
  • 5 dry red chillies
  • 8-10 tbsps mustard powder
  • 4 tbsps raw mango powder
  • 15 tbsps salt
  • Juice of 5 limes
  • 1 tsp asafetida


  • Wash and thoroughly dry the chillies. Trim the stems.
  • Slit the chillies upto just under the stem. Do not cut right throught them. Scoop out all the inner flesh and seeds and discard. Oil your hands a bit before you do this and you'll save yourself from the chillies' burn!
  • Roast the dry red chillies, cumin seeds, mustard seeds and aniseed/fennel seeds on a slow fire. Cool and grind coarsely.
  • Mix with the mustard powder, raw mango powder and salt. Add the lime juice to this mix to make a thick paste.
  • Stuff each chilli well with the paste.
  • Put the chillies in a dry, wide-mouthed glass pickling jar (the glass should be able to withstand hot tempratures).
  • Heat the mustard oil in a pan and when very hot add the asafetida and immediately turn off the fire.
  • Pour this oil over the chillies in the jar.
  • Seal the jar and keep it out in the sun for a week to ten days. The longer you keep it out in the sun the better the pickle tastes! Shake gently each day to make sure the oil coats the chillies well.
  • Serve with plain chapati (flatbread) or rice.