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Come, cap it with capsicum
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Green, red or yellow peppers or capsicums are not for salads only. Try out these sumptuous variations.
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CAPSICUM OR `simla mirch', of both kinds, green and red, are rich in vitamin A and C and in minerals as well. They are excellent when cooked on their own, but stuff them and see how you can transform them into exotica. They are best used raw as salads.
Stuffed capsicum
Ingredients
Capsicum- 8
Cooked rice- 2cups
Cooked shredded meat-1cup
Raisins- 2tbsp
Tomato chopped- 1
Onion chopped- 1
Garlic- 2 cloves
Green chillies- 3
Salt and pepper- to taste
Coriander leaves- 1tbsp
Method
Cut off the stalks of the capsicums. Do not discard them. Remove allseeds and pith. Chop the garlic, onion, green chillies, coriander leaves and mix with the rice. Add to this the raisins, tomatoes, meat and seasonings. Fill the capsicum with his mixture. Fit back the stems to cork in the mixture. Place the stuffed capsicum in a shallow baking pan. Pour water or stock to come to half the level of the capsicums. Brush with oil or ghee. Cover and bake for about half an hour in a moderate oven.
Capsicum and oyster stew
Ingredients
Cleaned oysters- 500 gm
Butter- 6tbsp
Capsicum finely chopped- 2
Chilly powder- 1/2tsp
Cream- 1cup
Milk - 1cup
Mustard seeds- 1tsp
Salt- to taste
Method
Melt butter in a pan and fry the mustard seeds. Add capsicum and chili powder and sauté for 5 minutes. Put the oysters and cook gently until the edges curl. Add milk and cream and heat gently. Season with salt and cook almost to a boiling point. Serve immediately with cooked rice.
Italian fried capsicum
Ingredients
Capsicum- 8 (roasted seeded and cut into strips)
Tomatoes- 6 (skinned and chopped fine)
Onion- 2 (chopped fine)
Oil- 6 tbsp
Fresh ground pepper- 1 tsp
Salt- to taste
Method
Heat the oil in a pan over medium heat. Fry the onions until light brown. Add the tomatoes and season with salt and pepper. Simmer for a few minutes, then add the capsicum and continue to simmer for 15 minutes. Serve hot.
Capsicum pulav
Ingredients
Capsicum- 8
Rice - 450 gm
Onion- 1
Cumin seeds- ˝ tsp
Black pepper- 4
Cloves- 2
Cinnamon- 1 stick
Oil- 2 tbsp
Salt- to taste
Method
Choose small and firm capsicum. Wash and place to cook in a little water with salt and one-teaspoon sugar. When tender, drain and keep aside. Heat oil in a medium saucepan. Fry the cumin seeds, add the sliced onion, cinnamon, cloves and black pepper. Sauté for a minute. Add the washed rice and bring to a boil. Lower the heat and cook till the rice is barely tender. Place in the capsicum and cover them with some of the rice. Cook well and complete cooking in a very low fire.
Capsicum coconut fry
Ingredients
Capsicum- 4
Coconut- ˝
Red chilly- 2
Mustard seeds- 1tsp
Fenugreek seeds- a pinch
Vinegar- 1tbsp
Sugar- 1tbsp
Curry leaves- 1sprig
Salt- to taste
Oil- 2tbsp
Method
Slice the capsicum into strips. Grate the coconut and grind the mustard, chillies and fenugreek seeds. Heat oil in a saucepan and fry the curry leaves, ground paste and coconut till brown. Add salt, sugar, capsicum and vinegar and simmer on a low fire till the capsicums are tender. Serve as a fresh pickle.
LILY BABU JOSE
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