Showing posts with label Capsicum. Show all posts
Showing posts with label Capsicum. Show all posts

June 18, 2015

Kadai zucchini capsicum - zucchini recipe

stir fry in a plate
Kadai zucchini capsicum recipe - Today I am sharing a simple and easy side dish recipe prepared with zucchini and capsicum. It pairs well with Maharashtrian cuisine such as amti and dal tadka . This is one of the easy dishes to prepare in less time.

This kadai sabzi got the flavor from the spice powder, garlic and capsicums. Zucchini enhances the taste and its nutrient value. I did not add any water. Both vegetables have enough moisture and hence they  cook in its own juices. Instead of red capsicum, green capsicum can also be used in this dish.

Kadai Zucchini Capsicum 

Prep time : 10 mins
Cook time : 10 mins
Total time : 20 mins
Recipe type : Side dish
Cuisine : Indian
Yield : serves 2 
Author : Vidya Chandrahas

Ingredients 
  • 1 large zucchini
  • 2 red capsicums / bell pepper
  • 1/4 tsp cumin seeds powder / jeera
  • 1/2 tsp coriander seeds powder
  • 1/2 tsp garam masala
  • 1/4 tsp chili powder
  • 1/4 tsp turmeric powder
  • 2 tbsp fresh corianders
  • Salt to taste


For the tempering
  • 1 tbsp oil
  • A pinch of mustard seeds
  • A pinch of cumin seeds / jeera
  • A pinch of asafoetida powder / hing
  • 7- 8 flakes garlic / lasun, peeled, crushed
  • 1 sprig curry leaves

Method
  1. Kadai zucchini capsicum (bell pepper) recipe with step by step pictures
  2. Wash the capsicums and zucchini. Pat to dry.
  3. Peel the zucchini and cut it into cubes. Cut the capsicum into two halves, chop off the rind and remove the seeds. Then cut it into medium sized pieces.
  4. Heat oil in a pan. Add the mustard seeds. When start spluttering,  add the jeera and allow to crackle. 
  5. Add the hing and curry leaves and saute for a while. 
  6. Add the garlic and stir till it releases nice aroma. 
  7. Add the zucchini, capsicums, salt and stir to combine. 
  8. Cook covered on a low flame till the zucchini become soft. Let it cook in its own moisture. Do not add water.
  9. Once the zucchini become soft, add the chili powder, turmeric powder, coriander powder, jeera powder and garam masala. Saute for 3 - 4 minutes. 
  10. Add chopped fresh corianders and mix well. 
  11. Serve hot with chapati, rice and amti or dal tadka.

Kadai zucchini capsicum - step by step pictures

1.  Wash the capsicums and zucchini. Pat to dry.
Zucchini capsicums

2.  Peel the zucchini and cut it into cubes. Cut the capsicum into two halves, chop off the rind and remove the seeds. Then cut it into medium sized pieces.
chopped capsicums and zucchini

3.  Heat oil in a pan. Add the mustard seeds. When start spluttering,  add the jeera and allow to crackle. Add the hing and curry leaves and saute for a while. Add the garlic and stir till it releases nice aroma. Add the zucchini, capsicums, salt and stir to combine. 
tempering

4.  Cook covered on a low flame till the zucchini become soft. Let it cook in its own moisture. Do not add water.
cooking in a pan

5.  Once the zucchini become soft, add the chili powder, turmeric powder, coriander powder, jeera powder and garam masala. Saute for 3 - 4 minutes. 
spice powder added

6.  Add chopped fresh corianders and mix well. 
fresh coriander added

7.  Serve hot with chapati, rice and aamti or dal tadka.
stir fry image

August 7, 2014

Capsicum chutney recipe - Chutney for roti and parathas

chutney for idli, dos, paratha, thepla
Capsicum or bell pepper chutney recipe - Today I am going to share a very simple, easy and quick capsicum chutney recipe that can be prepared with few  basic ingredients. This capsicum chutney  is a great accompaniment to dosas, idlis, theplas and parathas.  Capsicums, green chilly, ginger and garlic are delicately roasted on stove flame and then blend them to a smooth  paste to make the chutney.  This chutney has mild smoky flavor.

Whenever I make dosa, idli, parathas or theplas,  I make chutney and capsicum chutney is one of them. To avoid extra oil in the chutney,  I have not added tempering to it. You can add mustard seeds, broken red chillies and asafoetida tempering to this chutney.  You can serve this capsicum chutney as a side dish to rice and curry. Even this chutney can be used to make bread sandwiches. I served it with the dal dosa that I had posted  the recipe earlier.

Preparation time 5 minutes
Cooking time 10 minutes
Yield - serves 4

Ingredients
  • 5 capsicums , roasted
  • 7 -8 cloves garlic/ lasun, roasted
  • 1/6" ginger / adrak, roasted
  • 1 large green chilli, roasted
  • 1/2 lemon
  • Salt as required

Method

1.  Wash the capsicums and pat to dry. Roast them on stove top till dark spot appears from all sides. Allow it to cool.
roasted capsicums - preparing capsicum chutney

2.  Scrape out the dark spots with the back of a knife .
scrpaed capsicums -preparing capsicum chutney

3.  Slit the capsicums and remove the seeds. Roast the ginger, garlic and green chilly, separately on stove flame until  they  turn to light brown and aromatic. Mix the capsicums, green chilly, ginger and gralic together and allow them to cool.
roasted ginger, garlic and chillies - preparing capsicum chutney recipe

4.  Then grind them together through a mixer to a smooth paste using little bit of drinking water. Transfer to  a bowl and add salt. Squeeze the lime in it. Now you can add tempering to it. Serve the capsicum chutney with dosa, idli, parathas and theplas.
ground chutney in a bowl. preparing capsicum chutney

August 4, 2014

Matar shimla mirch sabzi recipe - Green peas capsicum sabzi

matar shimla mirch subzi in serving plate
Matar or green peas and capsicum sabzi recipe - Today I have come up with a simple and easy matar, shimla mirch dry sabzi, which goes well with roti, chapati,  parathas, theplas and even pulao. There are different ways of making stir fry or dry subzis. This North Indian style matar, shimla mirch sabzi tastes well when cooked in its own moisture and oil. But you can add little amount of water, compromising with the taste.

In this subzi, after adding the spice powder, you need to stir it continuously to combine the ingredients in such a way that all the ingredients are evenly dispersed and well coated with the green peas and capsicums.

All the masala powder added in this matar shimla mirch sabzi help in enhancement of flavor of the subzi. Though the subzi prepared is dry, it released the spicy flavor and tasted yummy. You can pack it in the lunch box with the choice of your  Indian flat breads and even pulao. 

Preparation time  10 minutes
Cooking time  15 minutes
Serves  2

Ingredients
  • 4 capsicums / shimla mirch, cut into pieces
  • 1/2 cup green peas / matar
  • 2 tomatoes, chopped
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds /  jeera
  • 7 - 8 curry leaves
  • 2 small onions, finely chopped
  • 1 tbsp ginger garlic paste
  • 2 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin seeds powder
  • 1 tsp garam masala
  • 2  tbsp oil
  • 1/4 cup chopped coriander leaves
  • Salt to taste

Method
  1. Wash and cut the capsicums.  Remove the seeds and cut the capsicums into small pieces.
  2. Heat the oil in a pan and add mustard seeds. When they spluttered, add jeera and curry leaves, saute for few seconds.
  3. Add the onions and saute till the onions are translucent. Add the capsicums, green peas and tomatoes. Add 1/4 tsp of salt and cook covered on low flame till the green peas become soft.
  4. Then add the ginger -  garlic paste and saute till raw smell disappears. Now add chilli powder, coriander powder, jeera powder, garam masala, turmeric powder and salt one by one.
  5. Saute for 5 minutes. Add the coriander leaves and mix well .
  6. Serve matar shimla mirch sabzi hot with choice of your Indian flat breads or as a side dish to rice and curry.
green peas capsicum subzi recipe

May 28, 2014

Capsicum carrot raita recipe - How to make carrot capsicum raita

vegetable based raita
Capsicum carrot raita recipe - This is a vegetable based raita made with capsicum and carrot. Whenever  I make pulao,  spicy curry or paratha, I make it a point to prepare raita to balance the spiciness in the food.  We enjoyed this  raita with soya beans pulao and paneer gobi paratha. 
Consuming vegetables in the form of salad and raita provides essential nutrients, and fibers to our system.

Preparation - 10 mins
Cooking time - 5 mins
Yield - serves 4

Ingredients
  • 2 capsicums, chopped
  • 2 carrots, grated
  • 1 cup thick yogurt
  • Handful of chopped coriander leaves
  • 1 tsp sugar
  • 1 tsp oil
  • Salt to taste

Method
  1. Heat 1 tsp oil in a pan and add capsicums. Cook covered for 3 - 4  minutes and set aside. 
  2. In a large bowl, mix  the yogurt, sugar and salt together. Mix well until the sugar is dissolved. 
  3. Add the carrots, cooked capsicums and chopped coriander leaves. Keep the bowl in the fridge for 30 minutes. 
  4. Serve chilled  with spicy rice, parathas, or rice and  spicy curries.
Capsicum carrot raitain a serving bowl

April 6, 2013

Capsicum sabzi recipe - Dhobli mirchi chi bhaaji - Shimla mirch sabzi

Capsicum sabzi in a serving plate
Capsicum sabzi recipe - This Dhobli mirchi bhaaji is a Maharashtrian style vegetarian side dish prepared with capsicum, gram flour and other ingredients. This sabzi goes well with chapathi and roti. It is an easy and simple sabzi can be made in a jiffy. Being a dry sabzi it is convenient to pack in the lunch box also. 

Preparation time - 10 minutes
Cooking time - 20 minutes
Yield - serves 2

Ingredients 
  • 6 large sized capsicums / dhobli / simla mirchi
  • 3 tbsp gram flour, roasted / besan
  • 1½ tsp chilli powder
  • ½ tsp turmeric powder
  • Salt to taste
  • Oil as required

For the tempering 
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds / jeera
  • a pinch of asafoetida / hing
  • few curry leaves

Method 
  1. Wash the capsicums, cut and remove the rind and seeds.Chop them into small pieces.
  2. Roast the gram flour in a pan on a very low flame till aromatic. Remove and keep it aside.
  3. In the same pan, heat the oil and add the mustard seeds. When it starts spluttering add the curry leaves, cumin seeds and asafoetida and saute for a few seconds.
  4. Then add the chopped capsicum and fry for 2 minutes.Cover the pan  and cook it on a low flame till the capsicums  become soft. 
  5. When the capsicums become soft, add chilli powder, turmeric powder and salt and saute for 2-3 minutes.
  6. Then add the roasted gram flour and mix well. Cover the pan  and cook  on a low flame till the gram flour becomes smooth and soft. 
  7. If it is too dry, pour some oil over the gram flour to give it a soft texture.  
  8. Remove from the flame. Add chopped  coriander leaves. Mix well. Serve hot with hot roti or chapathi.

Capsicum sabzi ready to sevre
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