Stuffed Capsicum | Bharwan Capsicum | Stuffed Shimla Mirch

Stuffed capsicum or Bharwan Shimla mirch/capsicum as it is called in India is a flavorful and delicious dish prepared with the combination of bell peppers and spiced potato masala.  It is an excellent appetizer and is low in fat.  There are many variations, both veg and non-veg, to the stuffing masala used.  I have prepared with spiced potato masala.  This is generally a dry dish and is served with rice or rotis.

Beguni | Aubergine Fritters | Brinjal Fritters Bengali style

Beguni is a popular mouth-watering snack from Bengal made of brinjal (Eggplant or Aubergine).  No gossip session or an evening tea in a Bengali household is complete without a bowl of Muri and Beguni.  It is also a popular street food in Kolkata.  Can be served along with rice and dal too.

Deep Fried Aubergine Fritters

Tomato Rice | Thakkali Sadam | Tamata Annam

Tomato Rice is one of the best flavorful rice dishes.  This popular spicy and tangy dish is of South Indian origin.  It is mainly a comfort food and can be prepared in a jiffy when one feels lazy to make a full course meal.  Serve with papad or any raitha.

Jeera Aloo | Aloo Jeera | Cumin Potatoes

Jeera Aloo - a beautiful combination of potatoes and cumin seeds - is very easy to prepare, real quick dish, which goes very well with rotis, puris or rice and dal.  I am a big fan of potatoes and this dish is a real treat.

Now heres the recipe..

Arti Thandu Talimpu | Vazhai Thandu Poriyal | Banana Stem Stir Fry

Not many of us know that we use almost all the parts of a banana plant -- the flower, raw and ripe banana, and stem.  Even the leaves are used to serve food in South India.

Banana stem or vazhai thandu is very healthy and rich in fiber content.  There are many benefits from consuming banana stem.  It cools the body and is also very good for weight loss and lowers blood pressure.  So it is really good to include it at least once or twice a week in our diet.

Am giving here a simple and delicious recipe for a talimpu/stir fry.  It is served as an accompaniment to rice and rasam or sambar.