Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Thiruvananthapuram
Visakhapatnam
Hot n' spicy
|
Look at various ways of turning the 'pungent' capsicum into delicious dishes
|
Photo: K. Ramesh Babu
CAPSICUM IS a vegetable which can be used for Indian and international cooking. This vegetable is mainly stuffed with a variety of fillings in various parts of India.
Bhagare Simla mirch
Ingredients:
Capsicum batons - 08
Roasted peanuts - 20 gms
Dry coconut - 20 gms
Tamarind - 20 gms
Sesame seeds - 20 gms
Coriander powder - 10 gms
Jeera powder - 1 gm
Turmeric powder - 05 gms
Oil - 60 ml
Ginger garlic paste - 10 gms
Onions (chopped) - 100 gms
Salt to taste
For tempering:
Rai
Cuminseeds
Kalonji Methi
(All put together):10 gms
Method: In a grinder, grind together roasted peanuts, dry coconut, tamarind, sesame seeds into a paste. Add oil in a handi. Sauté onions, ginger-garlic paste and add the grounded paste. Season with coriander powder, jeera powder, turmeric powder and salt. Add capsicum batons and mix with tempering ingredients. Serve hot.
Simla mirch do pyaaza
Ingredients:
Capsicum (diced) - 150 gms
Onions (chopped) - 50 gms
Tomatoes (chopped) - 50 gms
Onions (diced) - 50 gms
Ginger-garlic paste - 10 gms
Turmeric powder - 05 gms
Red chilli powder - 05 gms
Salt - 10 gms
Garam masala powder - 05 gms
Fresh coriander (chopped) 10 gms
Green chillies (slit) - 4
Dry red chillies - 3
Oil - 60 ml
Method: In a frying pan sauté capsicum, diced onions, and diced tomatoes for a minute and keep aside. Heat oil in a pan. Sauté chopped onions, ginger-garlic paste, chopped tomatoes, dry red chilli and green chilli. Add turmeric powder, red chilli powder, garam masala powder and salt. Add diced capsicum, diced tomato, diced onions which were sautéed. Before serving add fresh chopped coriander as a garnish.
Bharwan simla mirch
Ingredients:
Cauliflower (grated) - 30 gms
Cabbage (grated) - 30 gms
Carrots (chopped) - 30 gms
French beans (chopped) - 30 gms
Oil - 30 ml
Ginger-garlic paste - 10 gms
Jeera - 5 gms
Yellow chilli powder - 05gms
(Or substitute with a mixture of red chilli powder and turmeric powder)
Chilli powder - 05 gms
Garam masala powder - 05 gms
Salt - 05 gms
Cashewnuts - 10 gms
Raisins - 10 gms
Coriander - 20 gms
Capsicum - 8
Method: Cut the top of the capsicums, scoop out the seeds. Keep aside. Heat oil in a pan. Sauté jeera, ginger-garlic paste and add vegetables, salt, garam masala powder and yellow chilli powder. Mix well. Finish the mixture with cashewnuts and raisins. Fill the capsicum with the mixture. Arrange on a skewer. Cook in a tandoor. Cut capsicum into half and serve.
Gratinated stuffed capsicum
Ingredients
Fresh medium size capsicum - 16
Fresh corn - 50 gms
Green peas - 50 gms
Baked beans - 50 gms
Grated cheese -- 5 gms
Mushroom cubes - 25 gms
Leeks - 25 gms
Celery - 25 gms
Milk - 5- ml
Garlic cloves - 5
Fresh cream - 50 ml
Flour - 10 gms
French mustard - 2 tsp
Salt and pepper to taste
Butter - 50 gms
Method: Blanch the capsicums after removing the seed and the stem.
For the filling: Blanch vegetables. Sauté lightly in melted butter. Add fresh cream and milk. Allow it to cook for 15 minutes. Finish with the rest of the spices and add grated cheese. Stuff the mixture in capsicum and sprinkle the cheese and gratinate in a salamander or keep in an oven (250 degrees Centigrade) till cheese melts.
O.P. KHANTWAL
The writer is Executive Chef at ITC Kakatiya Sheraton Hotel and Towers
Printer friendly
page
Send this article to Friends by
E-Mail
Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Thiruvananthapuram
Visakhapatnam
|
