Capsicum Launji / Capsicum in Sweet and Sour Mix

Quick and simple pickled Capsicum Dish !!

Launji is nothing but sweet and sour combination of spices. It can be literally made with any ingredient with these exact spices list. As we all know most of us eat capsicum on regular basis. So thought of making launji with these Bell Peppers. It can be served as side dish for Paratha or can be simply taken as sweet and sour pickle of your choice. It is not expressed in words ... This launji is really delicious with the spice combination and gives utmost flavour. I liked it very much and now sharing with you all.

Ingredients:

1. Capsicum / Bell Peppers - 1
2. Kalonji seeds / Karunjeerakam - 1 tsp
3. Fennel seeds - 1 tsp
4. Red Chilli Powder - 2 to 3 tsp
5. Corainder Powder - 1 tsp
6. Dry Mango Powder / Amchur Powder - 1 tsp
7. Garam Masala Powder - 1/2 tsp
8. Sugar - 1 tbsp
9. Oil - 1 tbsp
10. Salt as per taste

Kalonji seeds / Karunjeeragam have lots of Health Benefits and Medicinal Values. For more information refer in Google.

Cooking Method:

1. In a heavy bottomed pan add oil fennel and kalonji seeds. Wait till aroma comes. Now add the capsicum saute for a minute and add the spice powders mentioned above.
2. Saute nicely till all the spice powders well coated with the capsicum.
3. Add 1/2 cup water and let it cook for few minutes. Do not let it for mushy stage. It should be little crunchy. 
4. After the capsicum is cooked add sugar and salt and saute it well. It takes few minutes to combine with sugar. It releases some water.
5. Now you can switch of the stove in bit diluted launji or let it cooked until semi dry stage. 
6. Make sure the launji is not runny, so pls do not add anymore water than needed. It is not a complete dry recipe but not even a gravy, somewhere in between.

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It can be stored in refrigerator and used by warming it when needed. It can easily stay up in fridge for 2 to 3 weeks.

Capsicum Launji in semi gravy stage. It can be served with either Roti / Paratha.

Capsicum Launji in semi dry stage. I like this type of eating launji as such.

Mango Pickle - Hot N Sweet Twist

Its now Mango season... Enjoy eating lots N lots of Mangoes before the season ends... Lets make yummy pickle in this Mango season. Its Quick and easy pickle that tickles your palate! Hot N Sweet Mango Pickle is made by cooking mangoes with a readily available selection of spices and powders. No complex methods, tricky proportions or pickling time involved in making this, yet it stays fresh for almost four days in the refrigerator. This sweet and spicy Mango Pickle can be served with Chappathis or Rotis or Curd Rice of your choice.

Ingredients:

1. Raw Mango Cubes - 1 cup
2. Oil - 2 tbsp
3. Fennel seeds - 1 tsp
4. Mustard - 1/4 tsp
5. Coriander Powder - 1 tbsp
6. Red Chilli Powder - 1 tbsp
7. Turmeric Powder - 1/4 tsp
8. Sugar - 2 tbsp
9. Water - 1/4 cup
10. Salt as per taste

Cooking Method:

Cut the Mango into Cubes. Be ready with the Ingredients.

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1. Heat the Oil in heavy bottomed Pan, add the mustard seeds, let it splutter and then add the fennel seeds and saute on a medium flame for few seconds.
2. Add Raw mango cubes, mix well and cook on a medium flame for 2 mins, while stirring continuously.
3. Add 1/4 cup water, coriander, chilli and turmeric powders, sugar, salt and mix well and cook in a medium flame for 2 to 3 mins while stirring Occasionally.
4. Allow the pickle to cool down completely.
5. Once cooled serve or store in an air tight container and refrigerate.

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Now your Colourful Spicy and Sweet flavour Mango Pickle is ready to have as such or with Curd Rice...