Tag Archives: capsicum


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






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




Was on holiday for a week and too lazy to cook anything elaborate. The only vegetables in the fridge were some bell peppers and the easiest thing I could think of making with them was Jhunka.

This is what you’ll need

Peppers: 4

Onions: 2

Gram flour: 1 cup

Chilli powder: 1tsp

Coriander powder: 1 1/2tsp

Jaggery: 2tbsp

Mustard seeds: 1tsp

Cumin seeds: ½tsp

Turmeric powder: ½tsp

Hing: ½tsp

Salt to taste


Let’s get cooking

1. Dry roast the besan (gramflour) Keep aside.

2. Chop the peppers and onions finely.

3. Heat the oil and season with the mustard seeds, hing, cumin seeds and turmeric powder.

4. Add the onions and saute until transparent.

5. Add salt, coriander powder and chilli powder. Fry for a minute

6. Add the peppers and cook in a open pan until the peppers are cooked.

7. Add the gram flour little at a time and mix well. Add the jaggery and cook for a few minutes, stirring in between. Add oil, if the mixture is too dry.

8. Serve hot with bhakris.

Approximate preparation and cooking time: 30 minutes

Serves: 2-3


This is what you’ll need

Peppers: 6 (coloured peppers make a nice presentation)

Onions: 2

Paneer: 200gms

Tomato: 1

Coriander powder: 1tsp

Cumin powder: ½tsp

Garam masala: ¼tsp

Green chillies: 2

Chilli powder: ¼tsp

Turmeric powder: ¼tsp

Coriander leaves: 1tbsp

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Core the peppers and keep them aside along with the cut tops.

2. Chop the onions and tomato. Chop the green chilli and coriander leaves.

3. Crumble the paneer and keep aside.

4. Heat the oil in a pan. Add the onions and sauté. Add the powders along with the tomatoes.

5. Cover and cook until tomatoes are soft.

6. Add the crumbled paneer and coriander leaves.

7. Stuff each pepper with the paneer filling. Cover with the top and place them in a pan.

8. Sprinkle water and cover the pan. Cook until the peppers are soft.

9. Alternately, cut each pepper into half and stuff each half with paneer and grill in a preheated oven at 180 degrees C for 10-15 minutes or until brown.

Dietician’s Note

Peppers are good for maintaining optimum health.

They also provide fibre that can help lower high cholesterol levels, another risk factor for heart attack and stroke.

Peppers are excellent sources of vitamin C and vitamin A both of which have very powerful antioxidants. These antioxidants work together to effectively neutralize free radicals, which are major players in the build up of cholesterol.

For atherosclerosis and diabetic heart disease, peppers also contain vitamin B6 and folic acid.

Paneer or cottage cheese is an excellent source of protein.

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