Showing newest posts with label Capsicum. Show older posts
Showing newest posts with label Capsicum. Show older posts

2.5.11

Ande-Simla Mirchi Bhurji - Tastefully Simple:)




Scrambled Eggs with Bell Peppers:

Other Names: Scrambled Eggs with Capsicum. Kudaimilagai -Muttai Podimass.

People often misjudge me, that I am an active girl! Many keep handing down their responsibilities to me at work front and at home!! Come on, man...I am super lazy at times!! Well, I am actually smart enough to trick people' to think that I am energetic and active, hehe:) So, just like anybody else, I too have some good and bad days! Actually some worst days...where I find myself, hard to drag to do anything! Feel like breaking all the bonds, commitments and abscond away to Himalayas:( You know what, sometimes...I could spend an entire day reading journals and listening to music, endlessly...without moving a finger:) Those are the days, I don't even bother to fix a meal or step out for dinner! I would just console and comfort myself with leftovers or abandoned box of cookies like a loser:(

Anyhooo, as soon as I get enough motivation through books, blogs or friends...I would realize that it is not an excuse to feed myself with junk! Then, I would be don with fresh apron, walk to the kitchen, try to swap few ingredients and fix something exciting:) So, if you are like me, wondering what to fix for breakfast-lunch-dinner in less than 2 minutes. It is always easy to make scrambled eggs using only the staples from your pantry.

Ingredients:

Eggs 4
Bell peppers/Capsicum 1-2 chopped
Green chilies 3 chopped
Onion 1 large chopped
Ginger 1" grated
Salt
Turmeric 1 pinch
Pepper powder 1 teaspoon
Oil few spoons
Mustard seeds few
Chana-urad dal 1 teaspoon
Curry leaves few.

Method:

In a wide wok, heat oil and add the tempering spices. Followed by chilies, ginger, onions and bell peppers. Fry real good till fragrant.

Add enough salt, turmeric and pepper powder.

Then add the eggs as well and scramble them over high heat.

Serve warm as a breakfast, or as a side dish to your lunch or dinner.

5.4.11

Vegetable Fahita - Coloring My Life:)




Vegetable Fajita:(Mexican Style)

Several times in my School-College-University life...I somehow always ended up having vegetarian room mates:( But kept managing my identity through food, hehe:) No, I never yielded to 'Veganism' or 'Satvik' preachings...and what is peer-pressure, anyway!

There were days, when my hostel mess bill used to be 'Nil' for several months! And I completely survived eating out the whole time:) You know what? It sucks to be a female' when they only provide 'A mess' (vegetarian food) for us girls, whereas boys will always benefit from good 'B mess' (the real food). Anyhooo, finally I am done with those days, now I can be on my own...its so relieving to be an adult (even though none treat me like one!)

Well, coming to the story, it was one of the toughest decision in my life...to take my significant other as my life partner, knowing that he is a strict vegetarian!!! Gosh, life is full of surprises (oh boy, did anyone put spell on me or what?). Anyway...at least now, I learned the spelling for 'V-E-G-E-T-A-B-L-E'...and what it is made of again? hehe:):)

Ingredients:

Onions 1 large sliced
Jalapenos 1 sliced
Mushrooms 4 sliced
Bell peppers green 1 sliced
Bell peppers red 1 sliced
Zucchini 1 sliced
American Squash 1 sliced
Broccoli 1 small head, florets
Salt
Pepper - as per taste
Grated cheese
Sour cream
Guacamole - avocado paste.

Method:

Stir-fry all the above mentioned vegetables over high heat, preferably over iron skillet. Further add salt and pepper, turn them on to serving dish...cover with cheese and sour cream.

Serve as a filling to your corn or wheat tortillas /flat breads or enjoy as a salad:)

21.3.11

Cheese Omlet - Breakfast That Makes You Happy:)





Capsicum Omlate:

Other Names:
Bell Peppers Omlet. Cheddar-Bell Peppers-Onions-Tomato Omlet.

Ingredients:

Eggs 3
Bell pepper 1 small - sliced
Onion 1 large sliced
Tomato 1 chopped
Green chili - optional 1/2 chopped
Salt
Milk few teaspoons
Cheddar cheese - shredded 1 tablespoon
Olive oil / butter as per requirement.

Method:

Beat egg yolks first and then add whites and beat vigorously. Once it comes to foamy...set aside.

Heat a skillet with oil. Add the vegetables and salt. Stir-fry over high, till onions turn fragrant.

Now add the same to the whisked eggs, further add milk and if necessary white pepper powder, maybe.

Heat a griddle, smear butter and pour the batter...make thin or thick omlet. Cover and cook briefly...finally add cheese and remove from heat.

Serve warm as breakfast dish.

17.3.11

Capsicum Paaya / Bell Peppers in Coconut Based Sauce - Rainbow Concoction:)






Capsicum Vella Kurma:

Other Names: Rainbow Kurma. Capsicum Paaya. Capsicum Korma. Kudai Milagai Kurma. Simla Mirchi Qorma. Colored Peppers in Coconut Curry.

Why is it exciting for me to post recipes?! What is special about whipping an edible meal, after all?! Not that am good at it, by any means...but it keeps my day fresh and crisp! Now, you want to know how? Its almost like a family here at blogosphere...just opening my window and get a peek of my fellow blogger buddies creations and have fun talking to them:)

Looks like few things never changed from industrial revolution till information world, today! Yeah, picture this for a moment! Our Mom, Grandma or Aunties leaning over parapet(compound) wall of our neighbor's house(back home) and busy talking (mostly gossiping) inquiring about strange things that happening in the town/city, chattering endlessly about nothing, giggling the whole time over stupid things...and of course the conversation never ends without that quintessential question of the day' whats for dinner? Sometimes, you could see maids/ kiddos running over door to door with special food, so...its not that only mere exchanging recipes/ideas but food too. There was spirit in the air...

Well, coming back to reality...even though we miss that actual fun of exchange, these days...this blogging network is also overwhelmingly charm in one way. Meeting new friends, knowing their culture, visualizing their virtual treat and grasping an inward wisdom...makes it meaningful:) And above all, getting a pat on the shoulder for your hard work. Which truly means for every cook out there. So, girls...keep blogging and happy cooking, everyone:)

Ingredients:

Bell Peppers (various colors) diced
Coconut one, grated and pureed
Salt
Green chilies 3-6 sliced
Cloves 2
Cinnamon 1
Cardamom 3 crushed
Bay leaf 1
Onion 1 grated
Ginger pate 1 spoon
Coconut oil (preferably).

Method:

Heat oil, in a wok...add cinnamon, cloves, cardamom and bay leaf.Wait till it crackles.

Now add sliced chilies, ginger paste and followed by onion paste...saute for few minutes in oil, till fragrant. Add salt and capsicum, cover and cook till tender.

Now add coconut puree and continue cooking over low-medium heat. Once the raw odor of the gravy leaves the pan, oil shows up on top...remove from heat.

Serve warm to go with your appam or iddiappam.

3.6.10

Chili Parotta - Delightful Dinner:)





Chili Parotta:(Restaurant Style)

As I told you all before' Indo-Chinese is a new style' branching out of Indian cuisine. It could not be found in China, Burma or Malaysia...nowhere else, except India.:) This could be whipped in few minutes using only 4 main Chinese ingredients...the soy sauce, chili sauce, MSG(or Ajino motto) and green onions. Prepared to suit the needs of highly evolved palate...for hot and spicy food' of course:)

Parotta - layered Indian flat Bread; Kothu Parotta - Interesting Street Food.

Now imagine, the Parotta + Kothu Parotta concept' being fused with Chinese ingredients = Chili Parotta was thus born:):)

Here you go, enjoy this delicacy and write to me.

Ingredients:

Parotta - 2-4 torn into pieces
Bell pepper 1 large diced
Onion 1 large cubed
Garlic 4-7 cloves - chopped finely
Green chilies 2 finely chopped
Salt
MSG 1 pinch - optional
Soy sauce few spoons
Chili sauce - as per taste
Tomato ketchup - few spoons
Green onions - 4 finely chopped to garnish
Sesame oil few spoons.

Method:

Heat a large wok, add oil. Throw in chilies, garlic, onions and followed by all the sauces and ketchup. Fry real good.

Now add the parotta pieces and capsicum...fry over high heat for few minutes and remove from heat.

Garnish them with green onions. Serve warm as dinner.

1.6.10

Navratan Korma - Vegetables,Fruits & Nuts in Rich Gravy






Navarathana Kuruma:(Restaurant Style)

Navarathana Korma. Restaurant Style Navrathan Korma.

Ingredients:

Green chili 1 minced
Ginger Garlic paste 1 spoon
Onion 1 large head grated
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Food color optional(I didn't use them)
Garam masala powder 1/2 spoon
Almonds/Cashew nuts paste 1/4 cup
Ghee few spoons
Cottage cheese/panir fried 1 cup
Carrots
Beans
Cauliflower
Peas
Bell peppers
Turnips
Beets
Apples
Pineapple
Mangoes
Cherry
Tomatoes
Cashew nuts - fried
Raisins - fried
Cilantro to garnish.

Method:

Heat a large wok, add ghee. Add chili, ginger-garlic paste and onion to it. Fry real good, till the raw odor is gone, add salt, turemric, chili and garam masala powder.

Followed by nuts paste. Prepare a thick gravy. Add vegetables, cover and cook till tender.

Add chopped fruits and fried panir plus nuts to it.Remove from heat. Serve to go with your rotis.

24.11.09

Bell Pepper Pilaf - Eating a Rainbow






Bell Pepper Pilaf:

Capsicum Pilaf. Kudai Milagai Pulav. Simla Mirchi Pulav.

Hot peppers, Chili peppers, Jalapenos, Habanero and Bell peppers (except that of black pepper) all the chili varieties comes under Solanacea family. They belong to the genus Capsicum. Though the term 'Capsicum' is meant for only 'Bell Peppers'(heat-less species) in British English, all the chili peppers do have an active compound 'capsaicin' (8-methyl-N-vanillyl-6-nonemamide). Well, this compound gives that slight irritation to our palate (the heat)to us (humans) and other mammals (herbivores). This is actually located in the veins of the peppers (inner core). Yes, heat doesn't not come from the seeds or flesh (like many think)!

Capsaicinoids - the secondary compound that are present in hot peppers (quite irritant) are not so harmful to birds! And why is not so irritant to birds? Hmmm, natural selection!!! As the brightly colored vegetables and fruits themselves are a part of natural selection...to attract birds and insects...to feed on them, in order to spread their seeds! On the other hand...the secretions of capsaicin is a defence mechanism of plants from being devoured by us (mammals and other herbivores)!! Then are we stealing? (maybe not...as long as we also cultivate, he he...not guilty)!!

Wait...I have seen people advocating on eating raw vegetables a lot these days. These active components are both liphiphilic ('oil lovers' means simply fat soluble vitamins)and hydrophobic ('fear of water' means active molecules will repel from water). Best way to consume them is mild cooking with little fat:)

The phrase 'Eating a Rainbow' means including various colored vegetables and fruits in the diet. Many are aware that, eating 5 servings of colored vegetables and fruits supply us enough essential nutrients, vitamins and antioxidants. Probably the colors themselves leave us some clue to identify what kind of vitamins they really posses. For example the different colors of bell peppers may contain following vitamins and nutrients.

Yellow & Orange: Rich in Beta-carotene, flavonoids, Zeaxanthin, lycopene, potassium and vitamin C.

Red: Rich in lycopene, quercetin, hesperidin and ellagic acid.

Green: Rich in chlorophyll, fibre, lutein, calcium, folate acid and vitamin C.

Ingredients:

Basmati rice 1 cup
Bell peppers 4 (one from each color)
Onion 1 large sliced
Ginger-garlic paste 1 spoon
Salt
Mint leaves few, I used dried ones:(
Cloves 3
Cinnamon 1 stick
Bay leaves 2
Coconut milk 1 cup (thin)
Ghee/clarified butter 1/4 cup.

Method:

In a wide, heavy bottomed vessel...heat ghee. Add spices and fllowed by ginger-garlic paste, mint and onions.

Fry real good, add salt and rice...stir-fry for couple of minutes. Add coconut milk and continue cooking over low flame/heat.

Once 3/4th of rice is done...add the peppers. Cover and cook. Once the rice is well done and the peppers are cooked but still intact, remove from heat. Fluff them a little before serving.

Do you really want something to go with it?! Kidding, serve warm with spicy curry on the side.

1.3.09

Bell Pepper Rice




Capsicum Rice:

Kudai-Milagai Saadham, Kodaimilagai Saadham. Simla Mirchi Ki Chaawal. Simla Mirchi Rice.

When it comes to anything that is named 'Chili Peppers', please count me in. I am all crazy for that 'Hot Spice'! Whether you're crazy like me or not...try to include 'chilies' or at least these 'Bell peppers' in your diet. Since these peppers aren't that Hot, hope some of you will appreciate it.

The capsaicin present in it helps to kill cancerous tumours. Most of the people think chilies contribute a lot for stomach ulcer! Actually it isn't...In fact 'capsaicin' is good for ulcers! It also reduces cholesterol, pain associated with arthritis, diabetes, muscle and joint problems. The colored peppers(Yellow, Orange, Red) are loaded with Vitamin A & C, can you believe it, more than Orange fruit!! Capsicum also releases 'Endorphins' in the body...that makes us feel 'all excited'!!! Eat good, feel Happy!!!

Ingredients:

To Be Toasted Each Separately And Powdered Together:

Coriander seeds 2 spoons
Chana dal 2 spoons
Urad dal 2 spoons
Dry red chilies 6
Fenugreek seeds 1-2 spoons
Whole black pepper 1 spoon
Cinnamon 2 sticks
Cloves 3
Cumin seeds 1 spoon
Dry coconut grated 1/4 cup
Black Sesame seeds 2 spoons
Asafoetida.

For Rice:

Long Grained Rice/Basmathi 1 cup
Ghee few spoons
Salt

For Pan-Frying:

Capsicum/Bell Peppers 4 sliced/chopped
Salt
Turmeric powder 1/4 spoon
Tamarind paste 1/4 spoon/ lemon juice few spoons(I used lemon)
Ghee few spoons.

For Seasonings:

Ghee few spoons
Mustard 1/2 spoon
Cumin 1/2 spoon
Asafoetida 1/2 spoon
Curry leaves few
Dry red chilies 3.

Method:

In a pressure cooker, cook rice along with salt and few spoons of ghee. When it is done...spread the rice in a wide tray. Fluff the rice with fork. Allow this to cool down to room temperature.

In a wide, heavy bottomed skillet, heat oil. Stir-in sliced capsicum...add salt, turmeric and lemon juice. Fry them till they are tender.

Now add powdered spices too. Let them get fried well. When the raw smell of the spices is gone and oil shows up on sides, remove from heat.

Now mix this spicy capsicum masala with rice. Let the rice get well coated with oil.

In a separate pan, heat ghee. Add seasoning ingredients one by one. Wait till they pop and splutter.

Now run this over the rice. Mix them once again thoroughly.

Serve warm as a main dish for lunch. Enjoy!

26.12.08

Kondaikadalai Sundal



Chana Sundal:(Marwadi Style)

Mommy occasionally used to make this Chana Sundal. She said...this recipe was inspired by her business partner, Subaras Mal's wife. Mrs.Subaras is a great cook....she used to send us over 'Marwadi Mitthai, Soft chappathis, Cilantro chutney......'. As a kid, always appreciated her food! Wonder what? without adding any strong spices, she used to make unbeatable recipes! My mommy specifically loved her chana preparations! This sundal is something like Indian salad, rich in protein and some raw vegetables to go on top! Hope y'll will like it!:)

Ingredients:

Chana/Garbanzo (white & soaked) 1 bowl full
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander powder 1 spoon
Fenugreek powder 1 spoon
Yellow mustard powder 1 spoon
Garam masala powder(purely optional, my mommy never used it)
Coriander seeds 1/2 spoon
Cumin seeds 1/4 spoon
Butter 1 cube.

To Top:

Capsicum/Bell pepper 1-2 large cubed
Onion 1 large finely chopped
Chilies 2 finely chopped
Tomatoes 2 finely chopped
Cilantro leaves few finely chopped
Mint 1 spoon chopped
Salt
Lemon juice from a fruit.

Method:

Cook chana with salt till tender. Set aside with its water.

Melt butter in a wok. Add coriander and cumin seeds. Wait till they pop up.

Now add cooked chana plus all the spices mentioned above. Continue cooking without lid.....maybe till all the spices absorbed and no moisture left.

If you don't like to eat raw capsicum, one cook semi-cook them long with chana.

Remove from heat and top with chopped veggies.

Serve to with your meals or as an evening snack.

25.9.08






Capsicum Stir-Fry:(Chinese Style)

My friend Tina prepared this dish on her house warming party. I gave a try!

Ingredients:

Green Bell Peppers(capsicum)3 or 4
Soy sauce thick 1-2 heavy spoons
Ginger 1" grated
Garlic 1 bead minced
Dry red chili flakes 1 spoon
Teriyaki sauce
Honey 1 spoon
Olive oil few spoons.

Soy and teriyaki sauce has enough salt already....so if necessary add little bit of salt!

Method:

Dedeed and slice the bell bell peppers.

In a large wok, heat oil. Add ginger and garlic to it. Fry till fragrant.

Add peppers and stir-fry for about a minute.

Then add all the remaining ingredients and stir-fry over high...till it is done!

Serve to go with your meals as side dish.

13.11.07



Capsicum Dal:

Ingredients:

Capsicum 4 - diced /sliced
Thoor Dal 1 cup
Salt
Turmeric pinch
Green chilies 3 fienly chopped
Onion 1 small finely chopped
Garlic 6 clovs fienly chopped
Tomato 1 large chopped
Cumin seeds 1 spoon
Asafoetida 1 pinch
Oil few spoons
Cilantro leaves few.

Method:

In a pressure cooker, cook thoor dalt with salt and pinch of turemric in it.

When they are done soft and tender, set them aside.

In a wide crock pot, heat oil. Add cumin and asafoetida to it. Wait till they crackle up.

Add chilies, garlic and onion. Saute for few minutes. Add salt too.

Now stir-in capsicum, tomatoes and cooked thoor dal to it. Cover and cook on medium heat.

When the veggies are soft and tender, remove from heat.

Garnish with cilantro leaves.

11.9.07

Bell Pepper Usili



Capsicum Usili:Ingredients:

Bell Peppers Usili. Simla Mirchi ka Usili. Capsicum Usili

Ingredients:

Bell Peppers/capsicum 1/2 kilo(roughly chopped)
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few
Green chilies 3 finely chopped
Dry red chilies 6
Chana dal 1 cup(soaked in water for 20 minutes)
Ginger-garlic paste 1 spoon
Fennel seeds 3 spoons
Salt(to grind with dal)
Salt for capsicum
Turmeric 1 pinch
Curry leaves few(to grind)
Oil 2 cups

Method:

In a blender dry grind fennel seeds, salt, dry chilies and curry leaves. Set them aside.

Wet grind chana dal(soaked) bit coarsely and set aside. In a pan, heat oil. Add mustard, cumin, curry leaves, chana and urad dal. Let them pop and splutter well.

To this add green chilies and chopped Bell peppers. Fry well.

Add salt and 1 pinch of turmeric powder. Sprinkle little water over this. Cover and cook.

When it is 3/4th cooked add chana wet ground paste and fry over high heat, without lid. Let the dal paste blend with bell peppers. Toss to all the sides..until dal gets fried and cooked.

Run few spoons of oil now, if needed

24.8.07



Hot n Spicy Shrimp Noodles:(Indo-Chinese)

Ingredients:

Noodles 1 box(wheat based)
Shrimps with tail fins on 20 numbers
Carrot 1
Beans 50 grams
Cabbage shredded 50 grams
Bell pepper/Capsicum( red/green/yellow )1
Eggs 3
MSG pinch
Salt
Thick Soy Sauce few spoons
Hot Sauce 1 spoon(optional)
Garlic based soy sauce few spoons
Asian Red chili Paste 1/2 spoon(optional)
Asian Garlic Sesame oil few spoon
Chinese 5 spice powder 1 spoon
Spring Onions a bunch to garnish.

Method:

Chop all the veggies into 1 inch size bits. Set aside.

Wash shrimps and marinate in soy, hot sauce, chinese 5 spice powder, salt and MSG.

In a large croak pot, boil water. Stir-in noodles. Cover and cook for few minutes.

When the noodles is done soft, run this water over a large colander. Drain well. Wash this cooked noodles with cold water. This avoids stickyness. Set aside.

Heat oil in a large wide, heavy bottomed wok. Crack eggs, Add enough salt and scramble them well. Then set aside.

In the same, heat little more oil. Add veggies and stir-fry for a while. Add salt and MSG. Set this aside too.

Heat oil, stir-fry the marinated shrimps over high heat. When they turn crisp set aside.

Now heat oil again, stir-in noodles. Add scrambled eggs, veggies,shrimps, soy sauce, garlic soy, chili paste and chinese 5 spice powder. Stir-fry over high heat.

When they are aromatic and well fried. Remove from heat and garnish with spring onions.

Serve warm with tomato ketchup. Enjoy!




Stuffed Capsicum:(Version 2)

Stuffed Bell Peppers. Stuffed Simla Mirchi.

Ingredients:

Large Capsicum - 2 or 4
Potato 1 medium size - boiled and mashed
Green chilies 3 - finely chopped
Garlic 2 cloves crushed
Onion 1 large - finely chopped
Salt
Turmeric powder 1/4 spoon
Cilantro leaves alone - few
Cumin seeds 1/2 spoon
Mustard seeds 1/2 spoon
Chana & Urad dal 1/2 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Method:

In a pan, heat oil. Add mustard, cumin, asafoetida, chana and urad dal...allow this to pop.

Then add green chilies and fry for few minutes. Then followed by garlic...fry this real good too.

Now add onion and fry them till they go translucent. Further add salt and turmeric.

Stir-in mashed potatoes. Cover and cook. Let them blend well.

When they come to thick stuffing consistency....add cilantro leaves too. Set this aside.

Wash the capsicum and pat dry it. Chop down at the stalk end, like a cap.

Scrape away its seeds(deseed). Now stuff in the masala made above in this capsicum. Repeat the same for remaining capsicums.

Preheat oven over 350 degree. Spray oil or butter in a oven tray. Place this capsicum and bake for 20 minutes.

Serve steaming hot as an evening tiffin. It could be considered as full meals.