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Showing posts with the label CAPSICUM RECIPES

CAPSICUM CHUTNEY

Hi All, I mostly make chutney with capsicum, since capsicum salads and in fried rice are not preferred in our house. So in order to make them consume capsicum I make this chutney, you can make   this chutney in any type of bell pepper. Either green, yellow or red too. The chutney is easy to make and goes very well with roti, dosa and idli. The simple recipe is as below, COOKING TIME : 20 mins. SERVING : 3 members. INGREDIENTS : Capsicum (chopped) – 1 cup. Dry red chillies – 3 or 4 nos. Tomato – 1 (small). Onion – 1 no ( medium sized). Channa dal – 1 tsp. Urad dal – 1 tsp. Coriander leaves – 2 tblsp. Salt – for taste. Tamarind – small (optional). Oil – 1 tblsp + 1 tsp. METHOD : 1) Chop capsicum to small pieces. 2) Also chop onions and tomatoes roughly. 3) Heat oil in kadai add capsicum and fry in low flame till it cooks to soft. 4) When capsicum turns pale in colour and shrinks ,remove it to a plate. 5) In the same...
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BELL PEPPER CHICKEN STIR FRY

Hi All, BELL PEPPER CHICKEN STIR FRY!! Bell peppers when combined with chicken gives good taste and also good colour combination too... I brought some bell peppers from super market few days back thought of making pizza but time doesn't permit me to bake pizza so I planned for this stir fry.. I served the curry with fried rice ,you can have it as it too. RECIPE SOURCE : paleogrubs.com SERVINGS : 2 members. The recipe is as below, INGREDIENTS : Chicken -1/2 kg. Cumin – 1/2 tsp. Green bell pepper – 1 no. Yellow bell pepper – 1 no. Red bell pepper – 1 no. Onion – 1 no ( big) Garam masala – 1/2 tsp. Pepper powder – 1 tsp. Salt – as required. Coconut oil / ghee – 1 tsp. Coriander leaves – 3 tsp. Curry leaves – 1 tsp TO GRIND TO PASTE: Coconut – 1/4 cup. Garlic – 10 pods. Ginger 1” piece – 1 no. Pepper – 1 tsp. Turmeric powder – 1/4 tsp. NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY. METHOD : Grin...
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SIMPLE MUSHROOM GRAVY.

Hi All, SIMPLE MUSHROOM GRAVY!! If you are a vegetarian then pls consume mushroom as much as possible as it contains lot of essential proteins.Though we are seriously non-vegetarians I cook mushroom once in a week.Whatever we cook with mushroom it tastes yummy so I always cook it with confidence 👍 .. I make this curry when I have no time to look into my recipe book..It is so easy and you can make it in 20 mins.The curry goes very well with tiffens and also rice too.I served it with cauliflower tortillas(will share the recipe soon) ,you can serve with bread , rotis , dosa too. The simple curry is as below, INGREDIENTS : Mushroom – 1 packet ( 200 gms). Onions – 1 no ( big). Curry leaves – a sprig. Cumin / Zeera – 1/4 tsp. Mustard – 1/8 tsp. Capsicum – 1 no (optional) Chilli powder – 1 tsp. Coriander powder – 1 tsp. Turmeric powder – 1/4 tsp. Garam masala – 1 tsp. Coriander leaves – a bunch Salt – as required. Oil – 1 tsp. TO GRIND TO FINE P...
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POTATO CAPSICUM METHI PORIYAL / ALOO METHI CASICUM SABJI

Hi All, Aloo methi is my husband's favorite poriyal . After making pizza there was a capsicum left over in my fridge for a week .So added the same in my Aloo methi and prepared ALOO CAPSICUM METHI FRY. Methi is very good in controlling blood cholesterol , you can add either fresh or dried methi leaves.I always have a box of dry methi and I use to add it in most of gravies and also with potato dishes. Actual Aloo methi fry they wont add any water for boiling , the entire potato boils in oil but as I don't want to add much oil , I add little water while boiling. The simple recipe is as below, INGREDIENTS : Potato – 3 nos ( medium sized). Capsicum – 1 no ( medium sized). Gingelly oil – 2 tsp. Cumin – 1/2 tsp. Turmeric powder – 1/4 tsp. Chilli powder – 1 1/2 tsp. Coriander powder – 2 tsp. Dry methi leaves – 3 tsp. Salt – as required. Mustard – 1/4 tsp. NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY. METHOD : Chop ...
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KADAMBA / KANAVA MASALA /SQUID FISH CURRY

Hi, Sea has lot of creatures in it that we can cook and we were much more unaware of many . Squid fish is one among the yummy species which I was totally unaware even after coming to Chennai.One day in market I saw them and surprised that they are selling octopus ( it looked like that to me :)). Then I surfed in net and found actually they are squid ( kadamba / kanava) and not octopus , My friend Saranya cooked this gravy for us during her visit to our home .I copied the recipe from her and tried next week itself.Though the squid fish looks very weird the taste was so yummy and there is no fish odor in that.It just tasted like mutton. The cleaning part is little tricky but easy, I suggest once you finished cleaning dispose the waste immediately out of your house as the waste from squid fish is very smelly and also it starts leaving water .So dispose the waste of squid as quick as possible. Other than that the fish tastes heaven , spicy, yummy and very easy to cook. I have...
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WARM WATER CHAPATI / BEGINNER GUIDE FOR SOFT CHAPATI

தமிழில் காண : கிளிக்   Hi All, If you are a beginner in cooking ,then chapati is the toughest task that needs a lot of practice. When I was learning cooking my chapatis will be either crisp like disc or rubbery that you need to dentist after chewing😭 So I try so many versions to make my chapati perfect and this warm water method is one success method , This method is so easy that your chapatis will be very very soft and light. A few tricks to make your chapatis perfectly soft and puffy are , Add water little by little while kneading . Don't knead dough too dry , make slightly sticky dough so that while toasting it comes to perfect softness. The recipe of perfect soft chapati is below, COOKING TIME : 1 hour. SERVES : yields about 10 chapatis INGREDIENTS : Wheat flour – 2 cups. Salt – 1/2 tsp. Warm water – 1 cup ( appx). Oil / ghee – few drops. METHOD : In a wide bowl add wheat flour ,salt and mix , make a well in middle of flou...
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