Capsicum Chutney, Red Bell Pepper Chutney

          Idlis and dosas appear in our breakfast or dinner menu, at least 2 to 4 times in a week, so I make a chutney for them at least 2 to 4 times in a week. Though the tomato chutney is a favorite at home, to keep us from getting bored of it, I try to make chutneys with other vegetables too, today's Capsicum/Bell Pepper Chutney is one such. Usually I add a capsicum along with the tomato and do it the same way as the Tomato chutney, but this time I left out the tomato and tried a slightly different version. The chutney came out very good and it goes very well with idlis, dosas and other South Indian breakfast dishes. If made a little thick like a thogayal, it would taste good with rice too..

Cauliflower And Capsicum Khichidi

          When it is cold outside, what is more inviting than a bowl of warm khichidi with some pickle on the side, very comforting indeed. I first tasted this at a Punjabi friend's place with some sliced onions on top, loved it. Usually it is made with rice and moong dal, slightly different from our pongal, but nowadays, I try to replace rice with something more healthy, so made it with cracked wheat. To make it a complete meal, I added some sauteed cauliflower and capsicum, try it, you'll like it, especially when you have the wonderful feeling that you have fed the family something healthy..