Hot 'n spicy

CAPSICUM CAN be used to make Indian as well as continental dishes.

Bhagare Simla mirch


Capsicum batons - 08 Roasted peanuts - 20 gm Dry coconut - 20 gm Tamarind - 20 gm Sesame seeds - 20 gm Coriander powder - 10 gm Jeera powder - 1 gm Turmeric powder - 05 gm Oil - 60 ml Ginger garlic paste - 10 gm Onions (chopped) - 100 gm Salt to taste For tempering: Rai Cumin seeds Kalonji Methi (All put together): 10 gm


In a grinder, grind roasted peanuts, dry coconut, tamarind and sesame seeds into a paste. Add oil in a handi. Saut� onions, ginger-garlic paste and add the grounded paste. Season with coriander powder, jeera powder, turmeric powder and salt. Add capsicum batons and mix with tempering ingredients. Serve hot.

Simla mirch do pyaaza

Ingredients Capsicum (diced) - 150 gm Onions (chopped) - 50 gm Tomatoes (chopped) - 50 gm Onions (diced) - 50 gm Ginger-garlic paste - 10 gm Turmeric powder - 05 gm Red chilli powder - 05 gm Salt - 10 gm Garam masala powder - 05 gm Fresh coriander (chopped) 10 gm Green chillies (slit) - 4 Dry red chillies - 3 Oil - 60 ml


In a frying pan, saute capsicum, diced onions, and diced tomatoes for a minute, and keep aside. Heat oil in a pan. Saut� chopped onions, ginger-garlic paste, chopped tomatoes, dry red chilli and green chilli. Add turmeric powder, red chilli powder, garam masala powder and salt. Add the diced capsicum, diced tomato and diced onions, which were saut�ed. Garnish with fresh chopped coriander.

Bharwan simla mirch


Cauliflower (grated) - 30 gm Cabbage (grated) - 30 gm Carrots (chopped) - 30 gm French beans (chopped) - 30 gm Oil - 30 ml Ginger-garlic paste - 10 gm Jeera - 5 gm Yellow chilli powder - 05gm (Or substitute with a mixture of red chilli powder and turmeric powder) Chilli powder - 05 gm Garam masala powder - 05 gm Salt - 05 gm Cashewnuts - 10 gm Raisins - 10 gm Coriander - 20 gm Capsicum - 8


Cut the top of the capsicums, scoop out the seeds and keep aside. Heat oil in a pan, saut� jeera, ginger-garlic paste and add vegetables, salt, garam masala powder and yellow chilli powder. Mix well. Add cashewnuts and raisins. Fill the capsicum with the mixture. Arrange on a skewer. Cook in a tandoor. Cut capsicum into half and serve.

Gratinated stuffed capsicum


Fresh medium size capsicum - 16 Fresh corn - 50 gm Green peas - 50 gm Baked beans - 50 gm Grated cheese - 5 gm Mushroom cubes - 25 gm Leeks - 25 gm Celery - 25 gm Milk - 5 ml Garlic cloves - 5 Fresh cream - 50 ml Flour - 10 gm French mustard - 2 tsp Salt and pepper to taste Butter - 50 gm


Blanch the capsicums after removing the seed and the stem.

For the filling:

Blanch vegetables. Saut� lightly in melted butter. Add fresh cream and milk. Allow it to cook for 15 minutes. Add the rest of the spices and grated cheese. Stuff the mixture in capsicum and sprinkle the cheese and gratinate (cook covered with cheese) in a salamander (a metal plate) or keep in an oven (250 degrees Centigrade) till cheese melts.


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