Nariyali Capsicum (Capsicum curry with Coconut Milk)

Ingredients:

Oil - 4 tbsp
Green cardamon - 3
Cinnamon stick - 1 and 1/2 inch piece
Ginger garlic paste - 1 and 1/2 tsp
Onion (cubed into big pieces) - 1
Green chillies - 2 (or as per taste)
Capsicum (green, red and yellow) - 1 each (cubed)
Tomato - 1 medium (cubed)
Salt - as per taste
Red chilli powder - 1 tsp ( or as required)
Turmeric powder - 1/2 tsp
Black pepper powder - 1 tsp
Coconut milk - 1/2 can
Water - 1 and 1/ 2 cups

Procedure:

1. Heat the oil in a big pan. Once it is hot add cardamom and cinnamon stick. Fry for about 1 min.
2. Now add green chillies and onions. Fry them for 3 to 4 min.
3. Add all types of capsicums and let them fry till they become little tender. This may take about 7 to 9 min.
4. Now add Tomatoes along with salt, pepper, chilli powder and turmeric powder. Continue to cook for about 5 min.
5. Add coconut milk along with water and mix well. Check the seasoning and let it cook for about 7 to 9 min. and garnish with cilantro and serve hot with roti or naan.

Capsicum Paneer

Ingredients:

Red Capsicum/ Paprika - 2
Green Capsicum/ Paprika (Simla mirch) - 2
Paneer (cottage Cheese) - 250 gr (cut into squares)
Diced Tomatoes - 1 can ( or) 3 medium
Bay leaves - 3
Green Cardamoms - 4 or 5
Cinnamon stick - 3 inch piece
Ginger Garlic paste - 2 tsp
Oil - 3 tbsp
Dry fenugreek leaves (kasoori methi) - 1 tsp
Salt - as required
Red chilli powder - 1 tbsp ( or as per taste)

Procedure:

1. In a non-stick pan take oil. Once it is hot add paneer pieces and fry them till they have golden color on all sides. Take them into a paper towel and let them rest.
2. In the same oil add cinnamon stick, green cardamoms and bay leaves. Fry for a minute.
3. Now add tomatoes puree (or 1 can of diced tomatoes) along with salt and cover and cook for about 5 min.
4. Then add the green and red capsicums and continue cooking with the lid until the capsicums become softer. It may take around 5 to 8 min.
5. Finally add dried fenugreek leaves, paneer and red chilli powder. Mix them well. And cook the curry for another 5 min on low to medium heat.
6. Serve hot with roti.

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.

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.

Roasted Red Capsicum Chutney

Ingredients:

Red Capsicum - 1

Green Chillies - 3

Chana dal - 1 tbsp

Mustard seeds - 1 tsp

Urad dal - 1 tbsp

Dried Red Chillies - 2 (broken)

Asafoetida - 1/2 tsp

Salt - as per taste

Oil - 1 tbsp

Lemon juice - 1 and half tsp

Cilantro - hand ful

Procedure:

1. Roast the capsicum on the stove all around, so that it is well cooked. Remove the dark skin on the top once it is done.

2. In a small pan add oil, once it is hot enough add mustard seeds, once they start to splutter add chana dal and urad dal. Fry them till they change the color.

3. Add the green chillies and red chillies and fry for a minute or so.

4. Add the asafoetida and take it off the stove. 

5. Grind the tempering and the roasted capsicum along with salt. Add the lemon juice and mix it again.

6. Garnish with cilantro and serve.