Tag Archives: bell pepper

SWEET CORN AND BELL PEPPER MASALA

Soon after I got married my mother in law gave me a set of Sanjeev Kapoor’s vegetarian Recipe books that she had bought for herself, but never used. Well, I ended up doing almost the same thing until a few days back! Found this recipe in that and though personally I am not very fond of bell peppers, this corn and bell pepper masala turned out delicious.

This is what you’ll need

Sweet corn: 1 small tin (or 1 cup shredded and cooked)

Peppers: 2

Onions: 2

Tomatoes: 2

Ginger garlic paste: 1tsp

Cumin seeds: 1tsp

Chilli powder: 1 and 1/2tsp

Turmeric powder: 1/2tsp

Coriander powder: 1tsp

Cumin powder: 1tsp

Garam masala: 1/2tsp

Ricotta cheese: 1/2 cup ( The original recipe asked for Khoya/ mawa: 1/2cup, but it isn’t very easily available here, so used ricotta cheese instead)

Cream: 1/4cup

Coriander leaves: To garnish

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Chop the onions, tomatoes, peppers, coriander leaves and keep ready.

2. Tie the ricotta cheese in a muslin cloth and drain the whey off. Crumble and use. ( If using khoya, grate the khoya and keep aside).

3. Heat oil in a pan and season with cumin seeds. When they sputter add the onions. Saute until transparent.

4. Add the ginger garlic paste and fry for 30 seconds.

5. Add the chilli powder, turmeric powder, coriander powder and cumin powder. Fry again for a minute.

6. Add the chopped tomatoes and cook till nice and pulpy, mixing continuously, until oil starts to separate.

7. Add the chopped peppers with salt and cook for 3 to 4 minutes.

8. Mix in the ricotta cheese or khoya (whichever you are using) along with a glass of water and cook well till almost dry.

9. Add the corn along with garam masala powder and mix well. Cover and cook on a low flame for 2 to 3 minutes.

10. Stir in the cream and garnish with coriander leaves. Gently stir.

11. Serve hot with Phulkas.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

 

 

 

BELL PEPPER RAITA (BELL PEPPER IN SPICED YOGHURT)

Remember reading about bell pepper raita a very long time ago. AT the time had not made note of any recipe, but after having tried so many items this raita seemed like an easy one to come up with. Made it simple with minimum ingredients and it turned out tasty too!

This is what you’ll need

Green bell pepper: 3tbsp (finely chopped)

Red bell pepper: 2tbsp (finely chopped)

Dahi (yoghurt): 1 cup

Green chillies: 3

Mustard seeds: 1/2tsp

Cumin seeds: 1/2tsp

Hing (asafoetida): 1/2tsp

Salt to taste

Oil: 1tsp

Let’s get cooking

1. Whisk the yoghurt along with salt and keep aside.

2. Chop the green chillies.

3. Heat oil in a pan and season with the mustard seeds, cumin seeds, green chillies and hing.

4. Add the finely chopped peppers and fry for a couple of minutes. Remove from heat.

5. When cooled to room temperature add the yoghurt.

6. Serve as an accompaniment with any pulao/ biryani.

Approximate preparation and cooking time: 15 minutes

Serves: 4

 

 

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