Tag Archives: Capsicum

Bell Pepper Sesame Coconut Fry

4 Jan

bottle_gourd_sesame_coconut
Bell Pepper Sesame Coconut Fry.

Capsicum / Bell pepper is diced and cooked in oil along with onion. Once caspsicum is fried, freshly ground mixture of sesame, coconut and cilantro is added to the curry as a finishing step. Serve bell pepper sesame coconut fry with steamed rice or with roti.
Makes: around 4 Servings of Bell Pepper Sesame Coconut Fry.

Ingredients:

Bell Pepper 2
Onion 1 Large
Fresh / Frozen Grated Coconut 1/4 Cup
Sesame Seeds 2 Tbsps
Cilantro 1 Cup Packed
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove stem, discard seeds and chop the bell peppers.
Peel and finely chop the onion.
Wash and roughly chop the cilantro leaves.
Remove stems, wash and roughly chop the green chiles.
Grind sesame seeds, green chiles into powder using a spice grinder.
Then add the coconut and cilantro and grind again and remove the ground mixture onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bell pepper and onion.
Fry on medium flame till onion turns golden brown in color and capsicum changes color.
Cook covered for a minute for capsicum to soften a bit if necessary.
Uncover and stir in ground sesame coconut mixture.
Fry briefly and remove from heat.
Serve bell pepper sesame coconut fry with steamed rice or with roti.
Notes: Make sure bell pepper is not over fried.

Suggestions: If bell pepper is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Check other capsicum variations here.
Other Names: Bell Pepper Sesame Coconut Fry, Capsicum Sesame Coconut Fry.

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Bell Pepper Onion Fry

6 Nov

bellpepper_onion
Butta Pacchi Mirapakaya Vepudu.

Green bell pepper is chopped and cooked in oil along with onion. Peanuts and sesame seeds are powdered and added to the bell pepper along with coconut as a finishing step. Serve bell pepper onion fry with steamed rice or with roti.
Makes: around 2 Servings of Bell Pepper Onion Fry

Ingredients:

Green Bell Pepper / Capsicum 1 Large
Onion 1 Medium
Besan / Gram Flour 1 Tbsp
Toasted Sesame Seeds 1 Tbsp
Roasted Peanuts 1 Tbsp
Scraped Coconut 2 Tbsps
Red Chili Powder 1/4 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove stem, discard seeds and chop the bell pepper into small pieces.
Peel and chop the onion.

Grind sesame seeds into powder using a spice grinder.
Add the peanuts and grind again into powder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion and bell pepper.
Cook on medium flame till bell pepper changes color and onion starts to turn golden.
Stir in besan and cook for a minute or two.
Then stir in ground spice powder, scraped coconut and sufficient salt.
Mix thoroughly and serve bell pepper onion fry with steamed rice or with roti.
Notes: Make sure bell pepper is cooked well before adding the powders.

Suggestions: Adjust spice with red chili powder.
Variations: Check other variations with bell pepper here.
Other Names: Bell Pepper Onion Fry, Butta Pacchi Mirapakaya Vepudu.

Capsicum Onion Rotti

5 Nov

capsicum_rotti
Capsicum Onion Rotti.

Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into thick rotti. The rotti is layered with freshly chopped bell pepper / capsicum and onion mixture. Once the capsicum rotti is cooked, it can be served with coconut chutney or with sambar.
Makes: around 5 Capsicum Onion Rotti.

Ingredients:

Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Bell Pepper / Capsicum 1
Curry Leaves 5
Cumin Seeds 1/2 tsp
Red Chili Powder 1/4 tsp
Salt to taste
Oil as required

Method of preparation:

Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside.
Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.
Leave the idly batter in a warm place for around 8 hours.

Wash and finely chop the curry leaves.
Wash, remove stem, discard seeds and finely chop the green bell pepper.
In a mixing bowl, lightly crush together cumin seeds, salt and red chili powder.
Stir in chopped bell pepper, onion, curry leavesand keep aside.

Heat a flat pan on medium heat, pour 2 ladles of batter on the pan.
Spread the batter into thick 5 – 6 inch rotti.
Layer the rotti with bell pepper onion mixture.
Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tsp of oil and turn over the rotti.
Cook the roti for another 2 minutes on a low flame for bell pepper to cook a bit.
Serve capsicum onion rotti with coconut chutney or with sambar.
Notes: Refrigerate the remaining batter if necessary for later use. Stays fresh for a week.

Suggestions: If rotti is uncooked inside, put it back on heat and cook covered on low flame till done.
Variations: You can also mix the capsicum mixture into the batter instead of layering it.
Other Names: Capsicum Onion Rotti.

Capsicum Onion Curry

2 Nov

bellpepper_onion
Capsicum Onion Curry.

Green bell pepper is diced and cooked along with fresh ground onion paste. It is then finished with roasted sesame seeds powder and cilantro. Serve capsicum onion curry with steamed rice or with roti.
Makes: around 3 Servings of Capsicum Onion Curry.

Ingredients:

Capsicum / Green Bell Pepper 1 Medium
Onion 1 Large
Green Chile 1
White Sesame Seeds 2 Tbsps
Whole Red Chile 1 Small
Salt to Taste
Cilantro few Sprigs

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 Tbsps

Method of preparation:

Wash, discard stem and seeds and chop bell pepper into chunks.
Remove stem, wash and slice the green chile.
Peel and dice the onion.
Grind the onion into somewhat coarse paste.
Wash and finely chop the cilantro leaves.

Roast the sesame seeds in a pan on low heat until they turn golden brown in color.
Roast the red chili for few seconds in the same pan and remove from heat.
Grind the red chili and salt into powder using a grinder.
Then add the roasted sesame and grind again into powder and keep aside.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When urad dal turns light brown, add ground onion paste and few pinches of salt.
Fry the onion paste for around 5 minutes, add the chopped bell pepper and green chile.
Add few splashes of water and cook covered for a minute or two.
Uncover and cook on low flame till raw smell of onion is gone and the bell pepper is cooked.
Stir in ground sesame seeds powder and remove from heat.
Stir in chopped cilantro and serve capsicum onion curry with steamed rice or with roti.
Notes: Make sure onion is cooked well.

Suggestions: Add more water if required while cooking the onion paste. Adjust spice with green chile. Add a pinch of red chili powder if the red chile doesn’t give you the color or the spice.
Variations: You can also add a tbsp of grated jaggery along with sesame powder if desired. Check other variations with capsicum here.
Other Names: Capsicum Onion Curry.

Red Bell Pepper Peanut Chutney

8 Sep

red_bellpepper_peanut
Red Bell Pepper Peanut Chutney.

Red bell pepper is chopped and cooked in oil along with onion. It is then ground into paste along with peanuts and spices. Serve red bell pepper peanut chutney with steamed rice or with dosa etc…
Makes: around 1 Cup of Red Bell Pepper Peanut Chutney

Ingredients:

Red Bell Pepper 2
Onion 1
Roasted Peanuts 2 Tbsps
Urad Dal 1 tsp
Whole Red Chiles 1 – 2
Mustard Seeds a big Pinch
Salt to Taste

Method of preparation:

Peel and roughly chop the onion.
Wash, remove stems, discard seeds and roughly chop the red bell peppers.

In a small pan, add urad dal and fry on low flame till it turns golden brown in color.
Remove urad dal onto a bowl.
Add few drops of oil in the same pan, add broken red chiles.
Fry for few seconds and remove from heat.

Heat oil in the same pan, add mustard seeds.
Once mustard seeds start spluttering, add chopped onion and bell pepper pieces.
Cook covered on low flame for around 5 – 8 minutes or until the bell pepper softens.
Then uncover and fry till onion is light golden in color.
Cool the ingredients to room temperature.

Grind urad dal, red chili and peanuts into fine powder using a grinder.
Then add the onion and red bell pepper and grind again into paste.
Serve red bell pepper peanut chutney with steamed rice or with dosa etc…
Notes: Make sure to cook the red bell pepper well.

Suggestions: Adjust spice with red chillies or add a green chile while cooking the bell pepper.
Variations: Check bell pepper tomato chutney here.
Other Names: Red Bell Pepper Peanut Chutney.