Capsicum Masala Curry

                     

Sweetness of capsicum, tomatoes tangyness, mixture of sesame seeds and peanut powder with spices provide nice flavored delightful experience satisfies your taste buds.

Ingredients:
Capsicum diced - 2 no.
Onion(chopped)  - 1 no.
Tomato (chopped) - 1 no.
Cumin Seeds - 1 tsp
Garlic - 2 flakes
Red Chili Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Lemon Juice - 1 tbsp
Sugar - 1/2 tsp
Salt to taste
Oil for seasoning
Water - 1 cup

~ For Masala Gravy:
Sesame seeds - 2 tsp
Peanuts - 1/4 cup
Coconut grated - 1/4 cup
Coriander seeds - 2 tsp
Whole Red Chili - 2 nos.


Direction:

Step 01) Heat a pan and add sesame seeds, coriander seeds, peanuts and whole red chilies and roast them nicely make sure not to burn them. Transfer it to plate let them cool and then grind adding coconut grated

Step 02) Heat a pan with 1 tsp of oil in medium flame add cumin seeds allow them to crackle then add onion and garlic fry till slightly pink. Add tomato, capsicum and salt saute till it turns to  tender

Step 03) Add the blended paste and water mix it nicely. Add the turmeric powder, sugar and lemon juice and cook them for 3 to 4 mins till gravy gets little thick

Step 04) Turn off the flame and transfer it serving bowl and serve hot with chapati/ Laccha paratha

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Capsicum Besan Sabzi

It is pretty easy to make and it will ease your busy morning routine.

Ingredients:

• Capsicum (chopped)  - 1 no. (Big)
• Onion(chopped) – 1 no. (small)

> For seasoning:

• Mustard Seeds – 2 tsp
• Hing/Asafetida -1/4 tsp
• Oil – 3 tsp

>Masala Powders:

• Besan/Chickpea Flour – 2 tbsp
• Dhaniya/Coriander seeds Powder – 1 tsp
• Jeera/Cumin seed powder- 1 tsp
• Turmeric Powder – ¼ tsp
• Red Chili Powder – 2 tsp
• Salt to taste

Time Required:  20 mins.

Method:

Step 01) Heat oil in a pan in medium heat, add mustard seeds and hing/asafetida and allow them to splutter

Step 02) Add the chopped onion and fry till it turns to pink (not brown) followed by chopped capsicum mix it nicely and reduce the heat to low and cook for about 3 mins.

Step 03) Take small bowl mix besan / chickpea flour, red chili powder, turmeric powder, coriander seeds powder, cumin seeds powder and salt.

Step 04 ) When the capsicum have softened add the spiced mixture spoon by spoon and mix nicely until all the capsicums coated with masalas. Cook till the raw masala smell disappears. Stir at intervals to make sure it doesn't stick to the pan.

Serve: Serve hot with chapati.

Tip: To reduce the cook time fry the spiced masala in low heat without oil about 2 to 3 mins.

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Capsicum Tomato Stir fry sabzi

Sweetness of capsicum with tanginess of tomatoes and crunchiness of onions all veggies are nicely stir fried in kadai with touch of a simple masalas gives a filling and satisfying taste. It is very quick to prepare and it could ease your busy morning routine. It's one of favorite sabzi to my FIL.

Ingredients:

• Capsicum (diced)  - 2 nos. (big)
• Onion (diced) - 1 no (big)
• Tomato (diced) - 1 nos (medium)

> for Masala Powders:

• Red Chili Powder - 2 tsp
• Turmeric Powder - 1/2 tsp
• Garam Masala Powder - 1 tsp (Many grounded Indian spices - available in Indian store)
• Cumin seeds powder - 1/2 tsp
• Coriander seeds Powder - 1/2 tsp
• Salt to taste

> For Seasoning:

• Mustard Seeds - 1 tsp
• Urud Dal /White Lentils - 1 tsp
• Garlic & Ginger paste - 1 tsp (optional)
• Oil - 3 tsp

Time Required: 20 mins.

Method:

Step 01) In a medium flame heat a pan and sprinkle a few drops of oil add the seeds. When the seeds crackle, add the onion fry till the onion is transparent

 

Step 02) Add the capsicum and stir fry for 3 mins. And then add tomatoes

 

Step 03) Once all veggies are nicely sauted add all the masala powders as mentioned in ingredient list and mix nicely and cook till raw smell of masala disappears

 

Serving: Return to low flame stir gently every now and then. Transfer to serving dish and Serve hot with chapati's

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Capsicum Pickle

Very easy yet nice spicy pickle in less procedure :) Pickled capsicums are excellent appetizers too. 

Ingredients: 

• Capsicum/ Green Bell Pepper - 2 Nos. (medium size)
• Green chili - 2 to 3 nos. (as per your spice taste)
• Lemon Juice - 2 tbsp
• Hing/Asafoetida powder - 1/4 tsp
• Salt to taste

Time Required: 10 mins

Method:

1. 1) Wash and cut the capsicum into small pieces. (remove all the inner ribs and seeds.)
2. 2) Add chopped green chilies, lemon juice, salt, Hing and mix well
3. 3) Store it in a bottle and keep this in a refrigerator for 2 days to marinate

Serving: 
This simple pickle goes very well with Rava Upma & Curd Rice

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Stuffed Capsicum - Italian Style

Last week when I was watching the recipe channel - this was the curry they were showing for the spring time recipe programme show. Bright color of the peppers was attracted to me and thought to try it :) Here i used moong dal instead of khus khus :) Rest followed their procedure. It came out so tasty... sweetness of capsicum, tomatoes tangyness, mixture of vegetables crunchiness with spices nice flavored yogurt sauce on top..... hmmmmm..... really takes you to heaven :) Here is the recipe...

Ingredients:

• Red & Yellow Capsicum (color as per your choice)
• Carrot - 2 Medium size
• Fresh String Beans - 10 to 12 nos
• Moong Dal/ Green gram split - 1/2 cup
• Onion - 1  cup (Chopped)
• Tomato - 1/2 cup (chopped)
• Baby Spinach - 1 cup
• Chole/Garbanzo beans  - 1/2 Cup (Boiled)
• Rose merry - Few leaves
• Thyme - Few Leaves
• oregano - 2 tsp
• garlic paste - 1 tsp
• Fresh grounded black pepper - 1 tsp
• Olive Oil

Time Required: 45 mins


Method:

1) Preheat the oven to 350 degrees

2) Blend the tomato nicely, in that juice add the garlic paste, oregano, black pepper powder, thyme, rose merry, olive oil and stir it nicely

3) Bring the water boil in a medium size pan and cook the carrot, fresh beans and moong dal.

4) Mean while cook the chole in the pressure cooker

5) Add all the cooked vegetables in tomato mixture stir and combine (keep the vegetable stock for baking)

6) Slice the tops off the peppers and remove all the inner ribs and seeds. Cut a very thin slice from the base to help the peppers to  stand up. ( be careful while cutting the end part, if capsicum gets hole you can not able to stuff it)

7) Fill the vegetable mixture into peppers. Place the capsicum in the baking dish filled  with the vegetable stock. Cover the dish with foil and bake for 20 minutes

8) If you are a cheese lover sprinkle the cheese on each pepper and continue baking for more 10 minutes

9) Remove from oven and carefully transfer the stuffed peppers in to serving  plates topping with yogurt sauce

Yogurt Sauce

• Curd - 1 cup
• Garlic paste - 1/2 tsp
• Salt - 1 tsp
• Black pepper - 1 tsp
• Lemon juice - 1/2 tsp
• Fresh cream - 1 tsp
• Sugar - 1/2 tsp
• Coriander Leaves/Cilantro for garnishing

Mix all the above ingredients in a bowl and beat it nicely. That's it simple and yummy sauce is ready :)

Serve this yummy tasteful sweet, tangy, spicy, crunchy flavored sabji with roti or chapati :)

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