Tag Archives: Capsicum

Grilled Pineapple Salsa

2 Apr

pineapple_salsa
Grilled Pineapple Salsa.

Pineapple slices and bell pepper slices are grilled till the dark spots appear. Cool the grilled ingredients to room temperature and finely chop them along with onion and herbs. Mix all the chopped ingredients with lemon juice. Serve grilled pineapple salsa with chips.
Makes: around a Cup of Grilled Pineapple Salsa.

Ingredients:

Pineapple 4 Thick Circles
Red Bell Pepper 1/2
Onion 1/2 Small
Cilantro few Sprigs
Green Chile 1
Lemon Juice 2 Tbsps
Oil 1 tsp

Method of preparation:

Peel and finely chop the onion.
Wash, remove stem and finely chop the green chile.
Wash and slice the red bell pepper.
Wash and finely chop the cilantro leaves.

Brush the pineapple and bell pepper slices with oil and place it on the hot grill.
Once the slices are brown on both sides, remove from heat.
Cool to room temperature and finely chop the pineapple and bell pepper slices.

In a mixing bowl, mix together chopped pineapple, chopped bell pepper, onion, green chile, cilantro, lemon juice, salt.
Taste and ajust the seasoning if required.
Serve pineapple salsa with chips.
Notes: Make sure not to overcook the pineapple or red bell pepper slices.

Suggestions: You can also grill the green chile.
Variations: You can also add green bell pepper in place of red bell pepper.
Other Names: Grilled Pineapple Salsa.

Tofu Spinach Stir Fry

19 Mar

tofu_spinach
Tofu Spinach Stir Fry.

Chop the firm tofu into small chunks. Spinach is cooked in oil along with bell pepper. Add the tofu as a finishing step and serve tofu spinach stir fry.
Makes: around 2 Servings of Tofu Spinach Stir Fry.

Ingredients:

Firm Tofu 2 Cups Cubed
Spinach 2 Cups Chopped
Red Bell Pepper few Slices
Green Chiles 1 – 2
Cumin Seeds 1/8 tsp
Salt to Taste
Oil 1 Tbsp

Method of preparation:

Wash and finely chop the spinach.
Wash, remove stem, discard seeds and chop bell pepper into small chunks.
Chop tofu into around half inch sized cubes.

Heat oil in a pan, add cumin seeds.
When cumin seeds change color, add sliced green chiles and chopped bell peppers.
Fry for a minute, add chopped spinach.
Fry till spinach wilts and changes color.
Stir in cubed tofu and salt.
Stir fry for a minute and remove from heat.
Serve tofu spinach stir fry immediately.
Notes: Make sure not to burn any of the ingredients.

Suggestions: Adjust spice with green chiles.
Variations: Add sliced onion in oil along with bell pepper if desired.
Other Names: Tofu Spinach Stir Fry.

Capsicum with Chickpeas

3 Mar

capsicum_chickpeas
Capsicum with Chickpeas.

Capsicum / Bell Pepper is chopped up and cooked in oil along with spices. Chickpeas are pressure cooked and lightly crushed before adding to the capsicum. Roasted spice powders are added to the curry before removing from heat. Serve capsicum with chickpeas over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Capsicum with Chickpeas.

Ingredients:

Green Bell Pepper / Capsicum 2
Chickpeas Cooked 1 Cup
Amchur Powder 1/4 tsp
Coriander Powder 1 Tbsp
Red Chilli Flakes 1/4 tsp
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 stems, discards seeds and chop capsicum into small chunks.
Crush the boiled chickpeas and keep aside.
Grind whole red chile coarsely for red chili flakes.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bell pepper.
Cook covered for a minute and uncover and fry for a minute.
Stir in chickpeas and fry for a minute to evaporate any excess moisture from chickpeas.
Now add coriander powder, amchur powder, red chilli flakes and salt.
Fry for a minute or two and remove from heat.
Serve capsicum with chickpeas over plain steamed rice and dollop of ghee.
Notes: Make sure capsicum is cooked well.

Suggestions: Pressure cook soaked chickpeas in enough water for 3 whistles and strain the chickpeas for the above recipe.
Variations: You can also add diced onion to the above curry if you wish.
Other Names: Capsicum with Chickpeas.

Bell Pepper Coconut Curry

27 Feb

bell_pepper_coconut
Butta Pacchi Mirapakaya Kobbari Kura.

Capsicum / Bell pepper is diced and cooked in oil along with whole spices. Cilantro leaves are finely ground and added to the curry along with grated coconut. Serve bell pepper coconut curry with steamed rice or with roti.
Makes: around 4 Servings of Bell Pepper Coconut Curry.

Ingredients:

Bell Pepper 2
Fresh / Frozen Grated Coconut 1/2 Cup
Ginger 1/2 inch Piece
Turmeric Powder a Pinch
Cilantro 1 Bunch
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 dice the bell peppers.
Wash and separate curry leaves.
Remove stems, wash and slice the green chiles.
Grind cilantro coarsely without or with very least amount of amount.
Peel and mince the ginger.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add diced bell pepper, green chiles and ginger.
Cook covered for a minute for capsicum to soften a bit.
Uncover, fry for another minute or two, stir in ground cilantro mixture.
Remove from heat, stir in turmeric powder, grated coconut and salt.
Serve bell pepper coconut curry with steamed rice or with roti.
Notes: Make sure bell pepper is cooked right.

Suggestions: If bell pepper is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: You can also add diced onion along with bell pepper if you wish.
Other Names: Bell Pepper Coconut Curry, Butta Pacchi Mirapakaya Kobbari Kura.

Spinach Bell Pepper Chutney

31 Jan

spinach_bellpepper
Spinach Bell Pepper Chutney.

Spinach and red bell pepper is cooked in oil till just soft. They are then pulsed into coarse mixture along with tamarind and sesame powder. Finally chutney is seasoned with whole spices. Serve spinach bell pepper chutney with steamed rice and dollop of ghee.
Makes: around 1 Cup of Spinach Bell Pepper Chutney.

Ingredients:

Spinach 2 Cups Packed
Red Bell Pepper 1
Tamarind 1 inch Piece
Green Chile 1
Sesame Seeds 2 Tbsps
Salt to Taste
Oil 1 tsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Oil 1/2 tsp

Method of preparation:

Wash and roughly chop spinach.
Wash, remove stem and dice the bell pepper.

Heat oil in a pan, add bell pepper and cook till it turns just soft.
Add the chopped spinach, green chiles and fry for few mintues till spinach wilts.
Remove the pan from heat.

Heat a small pan on medium heat, add sesame seeds and fry till they turn light golden in color.
Remove sesame seeds and cool it to room temperature.
Grind half of the sesame seeds into fine powder.

Heat oil in same pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat.

Grind spinach and bell pepper mixture into coarse mixture along with sesame seeds powder, tamarind and salt.
Remove the ground chutney onto a bowl, stir in talimpu and toasted sesame seeds.
Serve spinach bell pepper chutney with steamed rice and dollop of ghee.
Notes: Make sure not to overcook bell pepper.

Suggestions: Adjust spice with green chiles.
Variations: Check other bell pepper recipes here.
Other Names: Spinach Bell Pepper Chutney.