Wednesday, October 03, 2012

Capsicum recipes

Capsicum is a green round bell shaped vegetable that is used in many dishes raw and cooked. It is widely used in salads especially in western dishes. It is highly nutritious food with good number of calories. The method of capsicum cooking in India is different than western style. Indian cook it stuffed or with some other vegetable. However, whatever way of cooking is used, it is delicious in every way.

  • Capsicums-four big sized
  • Oil
  • Onion-three by four cup, diced
  • Gram flour-four tablespoon
  • Chili powder-half teaspoon
  • Turmeric powder-a pinch
  • Curry leaves-three or four
  • Tamarind extract-half teaspoon
  • Jaggery-half teaspoon
  • Asafoetida-a pinch
  • Coconut-one tablespoon
  • Salt-according to taste
  1. Divide capsicums into two pieces in vertical shape.

  2. Pour gram flour in a frying pan, sauté them till it gives frying aroma. It will avoid adding raw taste.

  3. Keep oil and capsicum aside and blend rest of the ingredients well. Now stuff all these ingredients into capsicum.

  4. Take heavy bottomed frying pan, pour oil in it and heat it. Slow down the flame; put all stuffed capsicums in it. Steam them for at least twenty minutes.

  5. It is ready to serve so relish it with roti or naan.
Capsicum Tomato Curry
It is another variation of capsicum vegetable that is also relished with naan or roti. It is easy to cook in a short time. You can enjoy it as a full dish or prepare it as side dish. It is usually prepared as a side dish with Aloo Biryani.

Things you need
  • Green capsicums (two large sized, cut in square shape)
  • Red chili (one teaspoon, powdered)
  • Onion (one large sized, finely diced)
  • Ginger garlic (quarter teaspoon, paste)
  • Tomatoes (two in number, cut in big slices)
  • Turmeric (quarter teaspoon, powdered)
  • Coriander (one teaspoon, powdered)
  • Salt (according to taste)
  • Kasurimethi (half teaspoon, dry)
  • Sesame seeds (roasted, powdered, one and half teaspoons)
  • Peanuts (roasted, powdered, one and a half teaspoons)
  • Curry leaves (few in number)
  • Oil (one tablespoon)
  • Coriander leaves (diced, used for garnish)
  1. Take skillet with heavy bottom, pour oil in it and let it become hot. When the oil starts to give smoke, put curry leaves with onions. Sauté onions till they become transparent and soft. As they become soft, add also garlic-ginger paste and fry them for few minutes. Now add also salt, red chili powder, coriander powder and turmeric powder. Put tomatoes and capsicum slices in this sauce and sauté for eight minutes. During sautéing, you should not lid the frying pan.

  2. When capsicum tomato leaves the oil, pour one cup of water in it. Cover the pan with lid and let this mixture cook for twelve minutes. After twelve minutes, gravy will become thick.

  3. Blend all the spice like sesame seeds powder, ground nuts and kasurimethi. Let it simmer for five minutes. You should not cover the frying pan. After five or six minutes, turn off the stove.

  4. Drain this mixture into serving bowl.

  5. Wash coriander leaves, dice them and sprinkle them over this dish. It will add aroma in it.

  6. Eat it with rotis or rice.

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