Two Capsicum Fry

Ingredients:

Red capsicum - 2
Green capsicum - 2
Oil - 2 tbsp
Coriander powder - 1 tbsp
Salt - as per taste
Red chilli powder - 1 and 1/2 tsp ( or as per taste)
Ginger Garlic paste - 1 tsp

Procedure:

1. In a non-stick pan add oil. Once it is hot add the diced capsicums. Fry them till they are tender. It may take around 7 to 9 min.
2. Now add Ginger garlic paste along with little water and salt. Mix them well and continue to cook for another 5 min.
3. Finally add red chilli powder and coriander powder. Mix well.
4. Fry for another 4 or 5 min and serve hot with rice.

Aloo Capsicum

Ingredients:

Potatoes ( medium) - 3 (shredded)
Capsicum (green) / Green Paprika - 5 (cut into 4 pieces each)
Oil - 3 tbsp
Salt - as per taste
Dry mango powder - 1 tsp
Coriander powder - 1 tbsp
Turmeric powder - 1/2 tsp
Cumin seeds - 1 tbsp
Curry leaves - 7 no.
Red chilli powder - 1 tbsp ( or as per taste)

Procedure:

1. In a non-stick pan take oil. Once it is hot add capsicum. Cover it and cook for 10 min, stirring in between.
2. Add shredded potatoes and mix well. Let that continue to cook till capsicum and potatoes are cooked well. It may take another 10 min or so. But keep on eye on it, so that potato won't stick to the bottom of the pan and burn.
3. Once the veggies are cooked add cumin seeds, salt, turmeric powder, chilli powder, coriander powder, dry mango powder and curry leaves,
4. Mix the curry well and let it cook for another 5 to 7 min.
5. Serve with hot rice and ghee.

Tri Capsicum Tart

Ingredients:

For pastry:
Yeast - 2 tsp
Sugar - 1/2 tsp
Warm water - 1/2 cup
Olive oil - 2 tbsp
Salt - 1/4 tsp
Flour - 2 cups

For Filling:
Olive oil - 2tsp
Capsicum ( red, yellow and green) - 1 each (sliced lengthwise)
Onions - 2 (sliced)
Salt - as per taste
Basil leaves - 8 no. (chopped)
Can of chopped tomatoes - 1 can
Shredded Mozzarella Cheese - 250 gr
Black pepper powder - 1 tbsp (or as per taste)
Dried oregano - 1 tsp

Procedure:

For Pastry:
1. Dissolve yeast and sugar in the water and let stand for 10 min until it begins to foam.
2. Mix the yeast with the oil, salt and flour then knead into a dough. Form a ball and place it in a large greased bowl. Cover with a cloth and leave in a warm place for 45 min to 1 hr.
3. Preheat the oven to 200 C.
For filling:
4. In a pan take olive oil, add onions. Once they become translucent add capsicums and fry for about 10 min.
5. Add tomatoes along with salt, pepper , dried oregano and basil and mix well. Cook for about 10 min or so.
6. Add 1/2 cup of mozzarella and mix.
7. Roll the pastry out on a floured work surface into a circle about 30 cm across. Line the bottom and sides of a 25 cm springform tin with it ensuring everything is covered well. Roll the edges of the pastry inwards.
8. Spread the cooled filling evenly on the pastry , sprinkle rest of mozzeralla and smooth out the surface. Put it in the oven for about 25 to 30 min.
9. Take out from the oven and serve.

Three Capsicum Rice

Ingredients:

Basmati Rice - 2 cups
Capsicums ( Red, Green and Yellow) - 1 each ( sliced)
Onions - 2 (sliced)
Cumin seeds - 2 tbsp
Spring onions - 1/4 cup
Green chillies - 3 ( chopped)
Salt - as per taste
Black pepper powder - 1 tbsp
Ghee ( or oil) - 2 tbsp
Cashew nuts and raisins - 1/2 cup

Whole Spices:
Black cumin seeds - 1 tsp
Cardamon - 5
Black cardamon - 2
Cloves - 5
Black pepper corns - 5
Bay leaves - 4
Cinnamon stick - 2 inch piece

Procedure:

1. Cook the rice in cooker in such a way that each kennel can be separated. Keep it aside.
2. In a pan or wok heat ghee. Add cumin seeds and fry for 1 min.
3. Add allt he whole spices and fry till nice aroma comes from them. It may take up to 4 min.
4. Add cashews and raisins. Fry till the cashews are crunchy. Now add onions and green chillies. Continue frying till onions become translucent.
5. Add the capsicums ( red, green and yellow) and fry (on high heat) till they become little soft. Now add salt and pepper and continue frying for another 5 min.
6. Add the Rice and spring onions. Mix well and continue frying for about 8 min. Don't let the bottom to burn.
7. Switch off the stove and serve with any type of Raita.

Capsicum Curry

Ingredients:

Green Capsicum - 2 ( cut into cubes)
Onion - 1 ( diced)
Tomato - 1 (cubed)
Oil - 1 tbsp
Turmeric powder - 1 tsp
Mustard seeds - 1tsp
Red chilli powder - 1 tsp ( or as per taste)
Salt - as per taste
Cilantro - for garnishing

Procedure:

1. In a pan, take oil. Once it is hot add the mustard seeds. Once they start to splutter add the onion and fry them till they become translucent.
2. Add the capsicum and fry till the capsicum is just cooked enough.
3. Add the tomatoes and cover the pan with lid. Continue to cook till the tomatoes become tender.
4. Add salt, chilli powder and turmeric powder. Mix well and continue for another 3 to 4 min.
5. Garnish with cilantro and serve.

Hint: To spice it up, you can add 1 tsp of garam masala and 1 tsp of coriander powder. It goes well with roti.