Posts Tagged ‘bell peppers’

Sweet and Sour Bell Peppers पंचामृत


Ingredients:


1 medium sized green bell pepper
1 medium sized red bell pepper (you can use any color or even just green, whatever is available)

half cup of toasted sesame seeds powder
half cup of tasted groundnut powder (optional)
half cup of grated fresh coconut
half cup of jaggery
1 tsp red chilli powder
2-3 tablespoons of tamarind extract

few (10-15) cashew nuts and toasted groundnuts, you can increase these per your taste

chopped fresh cilantro for garnishing
salt to taste
oil, mustard seeds, asofeotida, fenugreek seeds, turmeric powder and curry leaves for tempering.

Method:

In a pot, heat the oil and make the standard tadka/tempering with mustard seeds, fenugreek seeds, asofoetida, curry leaves.

Add the groundnuts and cashewnuts and let it fry for 1-2 minutes. Add the bell-peppers (cut into small square chunks).

Keep the lid and let it cook for a few minutes.

Remove the lid and add tamarind extract, jaggery, red chilli powder, salt, sesame powder, groundnut powder (optional), grated coconut.

If you like you can add half a cup of water and let it simmer on low heat for few minutes.

Garnish with fresh cilantro.

Makes a nice condiment for many snack dishes or can be eaten with bread or chapati or rice.

By Priya Vaidya

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Mini Colored Stuffed Bell Peppers

A colorful dish of baked small peppers filled with yummy potato filling.

Ingredients:

10 small peppers (any color)

3 medium size potatoes

2-3 green chillies

½ tsp grated ginger

½ Asafoetida/hing powder

½ tsp whole cumin seeds

Salt to taste

Red chilli powder as per taste

armchur powder as per taste

½ tsp garam masala

Fresh cilantro chopped

Method:

Boil the potatoes, peel and mash.

Take oil in a pan, add hing and jeera.

Once jeera starts to crack, add chopped green chillies and ginger.

Then add the rest of the masalas.

Now add the mashed potatoes and cook well.

Finally add the freshly chopped cilantro.

Take the mini colored pepper, cut off the stem. Slit the pepper vertically and fill in the stuffing.

Pre heat the oven at 400 F, bake the peppers for about 15 minutes until the peppers are soft and partly charred.

The same stuffing can be used for whole green bell peppers. Remove the stem and the seeds. From the top fill in the stuffing and bake it.

Another way is…

Take the green bell pepper and cut it in half.

Remove the seeds and fill the stuffing.

Take some gram flour (besan), make a paste of it. Brush this paste to cover the stuffing.

Take Oil in a pan and deep fry the peppers.

By Deepika Gupta