Capsicum Masala Recipe

Ingredients

    2 big capsicum/ bell peppers [substitute with okra, brinjal, Tindora, potato]
    1 medium onion
    ¾ cup shredded coconut
    1 Tbsp  tamarind paste
    Little jaggery (for taste)
    Coriander leaves (garnish)
    1 tsp Mustard seeds
    Asafetida (a pinch)
    Salt
     oil

Ingredients to roast

    1 tsp urad daal
    ½  tsp coriander seeds
    1/4 tsp methi seeds
    ½ tsp sesame seeds
    ¼ cup peanuts/ground nuts
    3-4 red chillies

Preparation

1.Wash all the capsicum/bell pepper thoroughly, chop into bite size pieces and keep aside.   (not too small)

2.Peel the onion and chop it into small pieces. Chop the coriander leaves and keep aside.

3.Roast all the ingredients in little oil on low flame one by one and keep them aside to   cool.

4.Grind the coconut along with red chillies, salt, tamarind paste and water.

5.Half way through add the roasted ingredients and grind it to a smooth paste. Add water as   required. The paste should be a little thick and not too watery.


Method

1.Heat oil in a thick bottom pan, add mustard seeds and let it splutter. Next add the   asaferida and mix.

2.Add the diced onions and sauté until it is semi cooked.

3.Increase the heat and at this point add the chopped capsicum. Stir well.
 
4.After the capsicum is cooked, add the ground masala, salt, jiggery and mix well. Sprinkle   water in between and keep mixing as required.
 
5.Cover with a lid, stirring in between. Once the masala is cooked, stream in little bit   oil. Mix and garnish with chopped coriander leaves.

Stuffed Bell Peppers ( Capsicums ) Masala

Ingredients

Bell peppers : 5
Onion : 1
Groundnuts : 1 cup
Coriander seeds : 1 tbsp
Grated Coconut : 2 tbsp
Cloves : 3 or 4
Cinnamon stick : 1 inch piece
Ginger garlic paste : 1 tsp
Green chillies : 2 or 3
Dry chilli 1 or 2
Tamarind : small lime size ball
Turmeric Powder : 1/4 tsp
Oil : 3 tbsp
Grated Jaggery : 1tsp
Salt to taste

For Stuffing

Potatoes : 2
Onion : 1
Few curry leaves
Red Chilli Powder : 1/2 tsp
Mustard seeds : 1/4 tsp
Chana dal : 1/4 tsp
Urad dal : 1/4 tsp
Oil : 1 tsp

Method

Potato Stuffing :

Wash, cube and pressure cook the potatoes for 3 whistles and allow it to cool. Now peel and mash the boiled potatoes with fingers or masher and keep it aside. Heat one tea spoon of oil in a pan and add mustard seeds, chana dal, urad dal. When they start to splutter add curry leaves and onion pieces and fry them. When the onions turn light brown, add mashed potatoes, salt and red chilli powder and mix well. Let it cook for 2 to 3 minutes and turn off the flame. Stuffing is ready.

Gravy :

Heat one tea spoon of oil in a frying pan. Add and fry the groundnuts , coriander seeds, cloves, cinnamon stick and finally red chilli to golden brown color. Turn off the flame and let it cool completely. In the same pan add another tea spoon of oil and add the onion pieces, green chillies and fry for 5 to 6 minutes. Finally add the grated coconut and fry for a few minutes. Remove from the flame. When it cools down, add tamarind, salt, grated jaggery, Fried groundnuts, ginger garlic paste, turmeric and grind into a smooth paste using little water.

Wash and cut the top of the bell pepper and remove the seeds. And stuff them with the stuffing curry and keep them aside. Heat oil in a vessel and place the stuffed bell peppers, gravy paste and one cup of water. Mix well, cover with a lid. Let it cook completely. Remove from the heat and serve hot with steamed rice.

Alu Capsicum Masala

Ingredients

1 Tsp Jeera.

1-2  Bell Peppers.

3 Medium Potatoes boiled and cubed.

Handful of green peas.

1 1/2 cup Tomato Puree.

2 Tbsp Kasoori Methi Leaves.

1/2 Tsp Red Chilli Powder.

Pinch of Turmeric.

Salt.

Pinch of sugar.

Chopped Cilantro to garnish.

For the Marinade

3/4 Cup Sour Curds.

1 Tsp Red Chilli Powder.

1 Tsp Kitchen King Masala Powder.

1/2 Tsp Methi Powder.

1/4 Cup  chopped mint leaves.

1/4 Cup chopped cilantro.

Method

1.Take all the ingredients under “MARINADE” in a bowl. Mix them together well and add the   boiled and cubed potatoes to this. Allow to sit for a couple minutes until they are ready   to be added to the kadai.

2.In a kadai add a spoon of oil and allow the jeera to splutter. Now add the chopped bell   peppers and peas and allow to saute for a few minutes.

3.Add the tomato puree to the kadai and mix in well. Keep the flame under medium low as the   puree would splutter out of the kadai as it cooks.

4.Add turmeric, red chilli powder, salt, sugar and mix in well. Allow the tomato puree to   cook in a little.
 
5.Then add the potatoes marinated in the spicy curd. This would make the resulting gravy   very rich and creamy.
 
6.Keep the flame under low as we do not want the curds to disintergrate.
 
7.Add a small blob of butter and allow it to slowly melt in to the gravy.
 
8.When you slowly start seeing the butter coming out of the gravy, add the dried kasoori   methi and give it a couple more minutes to cook.

9.When you see the oil seperating, its time to switch off the flame.
  Garnish with chopped cilantro and serve hot with Avocado Parathas or Peas Pulav.

Mushroom and Capsicum curry

Mushroom and Capsicum curry

This is one of the delicious dish for chapati. In my opinion bell peppers and peas are the best combination for mushroom to enhances its flavour.This is one vegetarian dish I make often for the chapati. So here is the recipe for the awesome dish.

Ingredients:
Mushroom Chopped - 2 cups
Bell Pepper - 1 Medium cut to small cubes
Onion chopped - 1 medium
Tomato chopped - 1 medium
Ginger Garlic Paste - 1 tsp
Coriander Powder - 2tsp
Chili Powder - 1 tsp
Garam Masala - 1 tsp
Turmeric Powder - 1/2 tsp
Cumin Seed - 1 tsp
Yogurt - 3tsp
Salt as required
Oil - 3 tsp

Procedure:
Heat oil in a non - stick pan and add cumin seeds to splutter then add onion and ginger garlic paste and saute till the onion is well cooked. Add bell peppers and tomato and mix well. Add all the masala powders and mix. Now add mushroom and yogurt and salt and give a good mix and sprinkle little water. Close and cook in a reduced flame and continue mixing in between until the vegetables are fully cooked. Serve with Chapati.Enjoy!!!