I have to apologize about the late announcement of the winners for my June 2010 contest. I just got back from an enjoyable vacation with my family, hence the delay! I have returned and faced a difficult decision in choosing the winners! After much consideration, the two winners I have selected are below:
As I mentioned, deciding the winners of these contests is difficult. I realize that some of you have not been very happy with my selection of the winners of the last couple of contests. There are so many creative and wonderful recipes that it is hard to decide! I like the idea of running this contest and I especially look forward to hearing the input and ideas from you, the viewers. I take your feedback seriously and welcome your suggestions!
We will take a break from the contest for the month of July, but we will be back in August with a brand new contest. So keep the creative ideas coming! Sateesh, my wonderful web developer, will soon be implementing a more interactive method where you will be able to view all the contest entries and help me vote for the winner. So you will soon have a big part in deciding the winner of future contests. Stay tuned for more information about this.
- Nancy Sassoon submitted a recipe called Lal Handi. The full recipe is listed below.
“I am very happy to share you my grandmothers recipe for LAL HANDI (red pot).”
- Bhuvana Saba’s recipe is called Red and Yellow Pepper Soup. Her recipe is also listed below.
“Actually in India whatever happy or suba muhurtham function is held, chandan and kumkum plays a main role ….These both items will be kept in the entry place to indicate the subamuhurtham.So i thought y not i create a red and yellow soup and serve as a appetitiser for any party and keep it near chandan and kumkum ..sounds funny..Ha ha ha….But everyone appreciated when i did this in my childs birthday party…”
I would also like to congratulate our other top contributors. I look forward to more contest entries and thank you for you participation!
- Bhuvana Viji
- Prathima Pachipulusu
- Divya Ramachandran
- Roshni Ramesan
- Sowmya Atreyapurapu
- Jayashree Sadasivan
- Darshana Chauhan
- Aarti Sarkar
- Jaysmika Patel
- Nayna Kanabar
- Harshitha M V
- Nithu Bala
- Preeti Gaonkar
- Adelina Moraru
- Jaya Rai
- Pooja Pandey
- Sanyukta Gour
- Shelly Fisher
- Kayalvizhi Porselvi Kalidass
Nancy Sassoon’s Lal Handi (Red Pot) Recipe
This is one of my grandmother’s favorite dishes which we are following from generation to generation. And as a result everybody loves the dish a lot. Today I would love to share it with you all. I hope I can spread it wide to all my friend viewers.
- 2 small boiled potatoes
- 1 medium sized tomato
- 2 tablespoon peas
- 1 big capsicum
- 1 tomato
- 2-3 garlic
- 1 small chilly
- 2 teaspoon lemon juice
- 5 teaspoon oil for frying
- 5-6 peanuts
- 3-4 mint leaves
- 1 teaspoon cumin seed
- pinch asafoetida
- 2-3 curry leaves
- 1 teaspoon coriander seeds
- 2 pinch turmeric powder
- 2 pinch chili powder
- 1 pinch amchur
- 1 pinch chaat masala
- Salt to taste
- Black pepper powder
- Finely chop tomato, onion, chili, garlic, potatoes.
- Heat frying pan with oil and slowly add the following ingredients: – cumin seeds, asafoetida, peanuts, curry leaves, garlic, and curry leaves, mint leaves, coriander seeds.
- Use medium heat for whole procedure.
- As soon as they start spluttering add chili and then onion.
- Let the onion get cooked until golden brown. Always keep on stirring.
- Add chopped tomatoes and let it get reduced. Don’t forget stirring all the time.
- Now add potatoes stir it well.
- After 3 minutes, add amchur powder, turmeric powder, black pepper powder, chili powder, chaat masala. Sprinkle lemon juice on top and salt to taste.
- Stir well and Let the mixture cool.
- Now cut the cap of the capsicum in form that it can be used as lid. Remove the seeds.
- Apply oil from inside and add all the filling.
- Cover it with the lid (the other half of the capsicum).
- Use steamer vessel and steam the capsicum for 5-6 mins.
- Serve it hot.
Cooking time: 25-30 minutes. It can be used as a starter or side dish.
Bhuvana Saba’s Red and Yellow Pepper Soup Recipe
- 2 red pepper
- 2 yellow peppers
- 2 tsp vegetable oil
- 2 tsp minced garlic
- 1 1/2 cups chopped onions
- 1 1/4 cups chopped carrots
- 1/2 cup chopped celery
- 4 cups vegetable stock
- 1 1/2 cups diced, peeled potatoes
- Pepper to taste
- 1/4 cup chopped fresh coriander
- 1/4 tsp tomato paste
- Roast the peppers under the broiler for 15 to 20 minutes, turning several times until charred on all sides. Place in a bowl covered tightly with plastic wrap; let stand until cool enough to handle. Remove skin, stem and seeds.
- In a nonstick saucepan sprayed with vegetable spray, heat oil over medium heat. Add garlic, onion,tomato paste, carrots and celery; cook for 8 minutes or until vegetables are softened, stirring occasionally. Add stock and potatoes; bring to a boil. Reduce heat to low; cover, and let cook for 20 to 25 minutes or until carrots and potatoes are tender.
- Put the red peppers in food processor and process until smooth. Add half of the soup mixture to the red pepper purée and process until smooth. Season with pepper and pour into serving bowl. Rinse out food processor. Put yellow peppers in food processor and process until smooth; add remaining soup to yellow pepper purée and process until smooth. Season with pepper and pour into another serving bowl. To serve, ladle some of the red pepper soup into one side of individual bowl, at the same time ladling some of the yellow pepper soup into the other side of the bowl. Add coriander to soup and serve.
- Make Ahead:Roast peppers earlier in the day and set aside. Prepare both soups earlier in day, and keep them separate until serving.
- Orange peppers can be used instead of red or yellow.
- If desired, coriander can be added before puréeing for a more intense flavor.
- This is a very healthy soup because its 0mg cholestral and sodium rich soup…