Topic started by Kamakshi (@ c-67-174-74-246.client.comcast.net) on Mon Oct 4 11:38:09 EDT 2004.
All times in EST +10:30 for IST.

Can somebody please suggest some good capsicum recipes other than capsicum sambhar.

Thanks and Regards
Kamakshi

Responses:

• From: KH (@ ip68-106-165-80.br.no.cox.net) on: Tue Oct 5 00:15:25 EDT 2004
  
  Hi Kamakshi,
  
  Here are few capsicum recipes, i did not try them all. But the one i tried came out well, so good luck with the rest!
  
  Capsicum curry 1:
  
  2 Capsicums.
  50 gms peanuts.
  1 tbsp fried chana dal
  1 tsp sesame seeds.
  1/4 tsp turmeric powder
  1/2 tsp salt
  3/4 tsp chilli powder.
  Oil
  Water
  
  
  
• From: KH (@ ip68-106-165-80.br.no.cox.net) on: Tue Oct 5 00:15:47 EDT 2004
  
  contd..
  
  1. Take a pan.Dry roast peanuts.
  2. Take them out in a plate and take out the skin later.I
  3. In the same pan heat chana dal and sesame seeds..
  4. Make a powder of peanuts, chana dal, sesame seeds, cilli powder, salt and turmeric powder.
  5. Add some water to make it a paste
  6. Cut the capsicums into small pieces.fry them till soft.
  7. Take them out into a plate.In the same oil fry this paste and add water and the capsicum pieces and simmer it.
  8. Goes well with plain rice,pulao,roti.
  Variation...
  Instead of adding plain water u can also add tamarind water to the curry.If u add tamarind water adjust the quantity of salt and chilli powder.
  Best when eaten can be stored for a day in refrigerator.
  
  
  
• From: KH (@ ip68-106-165-80.br.no.cox.net) on: Tue Oct 5 00:16:33 EDT 2004
  
  Capsicum curry 2:
  
  2 Capcicum cut & remove the seeds
  Jeera 1 tsp
  Groundnut 1 tbsp
  Til 1 1\2 tsp
  Methi seeds, 1\2 tsp
  Chilli powder 1 tsp
  Haldi 1 pinch
  Garam Masala 1 tsp
  Dhania powder 1 tsp
  Dry Copra powder 1 tbsp
  Tamarind Juice 2 tblsp
  2 Onions finely chopped
  generous amount of Oil
  1. Place a pan on the stove on medium heat, when hot put the groundnuts & fry without any oil, take care not to turn them black, immediately remove them & set aside.
  2. Similarly fry till, jeera, methi seeds, dry coconut powder, chopped onions. Remember to fry all of them separately.
  
  
• From: KH (@ ip68-106-165-80.br.no.cox.net) on: Tue Oct 5 00:16:55 EDT 2004
  
  contd..
  3. Then remove the skin of the groundnuts & place aside.
  4. Next grind the fried jeera, methi seeds, peeled groundnuts, til, dry coconut powder into a nice powder, then add haldi, chilli powder, Garam masala, dhania powder & grind all of them together again. Now to this powder add the fried onions, tamarind juice, salt to taste, & gind all of them to make a smooth paste. add water while grinding if required. the masala is done.
  5. Now place a kadai on a medium hot stove, put oil generously, put a pinch of jeera, then put the masala paste prepared, after a minute put the cut capsicum, mix them gently so that masala evenly spreads to the capsicum pieces & cover the kadai with a lid. Keep checking , once the capsicum is cooked , our sizzling simlamirch masala is ready.
  Serving:
  Quantity mentioned serves for 4 people. Serve it hot with chappati, any roti, puri, or even biryani.
  
  
  
  
• From: KH (@ ip68-106-165-80.br.no.cox.net) on: Tue Oct 5 00:17:43 EDT 2004
  
  Capsicum curry 3:
  
  big Capsicum (green bell pepper)
  2 small Potatoes (skin peeled)
  1/4 cup Peas
  1 Onion (finely chopped)
  1 Tomato (finely chopped)
  1/2 tsp Garam Masala
  1/2 tsp Rasam Powder
  1/4 tsp Curry Powder
  1/4 tsp Turmeric powder
  1 table spoon Chopped Coriander leaves
  1 tablespoon Tamarind Water
  Mustard seeds
  Oil for frying
  Salt to taste
  
  
• From: KH (@ ip68-106-165-80.br.no.cox.net) on: Tue Oct 5 00:18:04 EDT 2004
  
  contd..
  
  1. Cut capsicum and potato into small pieces.
  2. In a kadai, put oil and keep on medium flame. When it gets hot, add turmeric powder and mustard seeds. When mustard seeds splutter, add finely chopped onions and saute till it turns golden brown.
  3. Then add finely chopped tomato and fry for 3 mins.
  4. Now add capsicum, potato, peas and fry for about 15 mins in medium flame. No need to add any water because when you fry these vegetables, the water content in it is all extracted and that itself will cook the vegetables.
  5. When the vegetables are 3/4 cooked, add tamarind water, salt and all the masalas and stir for another 10-12 mins.
  6. Finally garnish it with chopped coriander leaves and serve it hot with rotis. Enjoy
  
  
• From: KH (@ ip68-106-165-80.br.no.cox.net) on: Tue Oct 5 00:18:56 EDT 2004
  
  Masala capsicum 1:
  
  4 capsicums (Medium to large)
  2 large Onions or 4 medium-sized Onions.
  Four table spoons Oil.
  Ginger - a small piece.
  Tamarind pulp or paste.
  Salt to taste.
  1/2 spoon Turmeric.
  For Roasting and grinding (Masala Powder):
  5 Red Chillies.
  Sesame seeds - 1 and a 1/2 tablespoons
  Poppy seeds - 1 tablespoon
  Fried groundnuts (peanuts) - 1 cup
  Dry grated coconut - 1 cup.
  Cloves - 3 to 4
  Cinnamon - a small strip.
  Roast the above for a few minutes in a pan (Without Oil) and grind into a powder and keep aside.
  
  
• From: KH (@ ip68-106-165-80.br.no.cox.net) on: Tue Oct 5 00:19:21 EDT 2004
  
  contd..
  1. Cut the onions (long pieces) and ginger (finely).
  2. Heat 2 tablespoons of oil in a pan.
  3. Fry the onions and ginger till half cooked.
  4. Remove the fried onions and ginger from fire and blend them into a paste and keep aside.
  5. Cook capsicum separately (either in a microwave or fry in oil).
  6. Fry the onion and ginger paste now in two tablespoons of oil.
  7. When the onion paste is being cooked, add the ground masala powder.
  8. Add salt, 1/2 spoon turmeric powder and 1/4 spoon red chilli powder. Let it simmer for a while.
  9. Add 1 tablespoon tamarind juice (if using paste, dilute it till it is equal to 1 tablespoon). Exercise care here.
  10. Add the cooked capsicum.
  11. Remove from fire after about 10 minutes on medium heat.
  Serve with hot rice.
  Preparation time: about 30 minutes.
  Serves :For four persons
  Note: Instead of adding capsicum, you can also add eggplant/brinjal. The base masala preparation is the same.
  
  
  
• From: KH (@ ip68-106-165-80.br.no.cox.net) on: Tue Oct 5 00:19:55 EDT 2004
  
  Masala capsicum 2:
  
  2 capsicums cut into big square pieces
  1 onion cut into big pieces
  1/2 cup of fresh coriander (celentra)
  1/2 cup of fresh grated coconut
  1/2 cup of ground nuts
  1 table spoon ginger garlic paste
  1 1/2 tsp of coriander powder
  2-3 green chillies
  1 tsp of red chilli powder
  3-4 tbsp of tamarind extract
  1/4 th cup of oil
  1/2 cup of water
  Turmeric and salt as much u require
  
  
  
• From: KH (@ ip68-106-165-80.br.no.cox.net) on: Tue Oct 5 00:20:46 EDT 2004
  
  contd..
  1. Fry the onions with just one teaspoon of oil until the raw smell goes away. Roast the peanuts separately until they turn light brown and remove the skin later.
  2. Grind everything together with little water (roasted groundnuts, onions, ginger garlic, coriander, coriander powder, green chillies, coconut, red chilli powder) and keep it aside.
  3. Pour the oil in a vessel and fry the capsicum pieces until they turn color. Add the ground paste to it and cook it for some 5-6 minutes and then add tamarind extract as well as water and salt.
  4. Cook it for 10-15 mins
  
  Let me know how it turned out!
  
  
  
  
  
• From: Suju (@ ppp-219.65.162.79.hyd.vsnl.net.in) on: Tue Oct 5 02:27:28 EDT 2004
  
  CAPSICUM AND POTATO CURRY
  
  Ingredients:
  1/2 kg capsicum, chopped finely
  2 potatoes, boiled, peeled and finely cut
  2 tbsp sour curd (yogurt)
  A pinch of turmeric powder
  2 tsp curry powder
  1 tbsp grated coconut
  2-3 tbsp oil
  1/2 tsp mustard seeds
  1/2 tsp cumin seeds
  1/4 tsp asafoetida
  A sprig of curry leaves
  
  Method:
  Mix the chopped capsicum with the yogurt and keep aside.
  Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves. When the mustard seeds splutter, add asafoetida, turmeric powder, capsicum, salt and 3-4 tbsp of water. Mix well, cover and fry for 5 minutes or until the capsicum pieces are tender.
  Then add boiled and chopped potatoes, curry powder and mix well. Fry until all the water is gone and the vegetables become dry.
  Now add the grated coconut, mix well and remove from the heat.
  Serve as a side dish for rice.
  
  
  
• From: Suju (@ ppp-219.65.162.79.hyd.vsnl.net.in) on: Tue Oct 5 02:29:18 EDT 2004
  
  CAPSICUM MASALA
  
  Ingredients:
  250g capsicum, cut into two pieces each
  2 tsp coriander seeds
  25g sesame seeds
  25g peanuts
  25g grated dry coconut
  1 tsp chili powder
  1/4 tsp mustard seeds
  1 bunch curry leaves
  A pinch of fenugreek seeds
  50g tamarind
  75g oil
  Salt to taste
  
  Method:
  Roast coriander seeds, peanuts, sesame seeds, dry coconut until golden color without any oil. Cool and blend to a smooth paste.
  Heat oil in a pan, fry mustard and fenugreek seeds and curry leaves for a minute. When they splutter, add capsicum, fry for a while and remove.
  In the remaining oil, fry the ground paste until the oil separates.
  Then add chili powder, tamarind water, salt and cook until the gravy thickens.
  Now add fried capsicum to the gravy and remove from heat.
  Garnish with coriander leaves.
  
  
• From: Suju (@ ppp-219.65.162.79.hyd.vsnl.net.in) on: Tue Oct 5 02:29:35 EDT 2004
  
  CAPSICUM MASALA
  
  Ingredients:
  250g capsicum, cut into two pieces each
  2 tsp coriander seeds
  25g sesame seeds
  25g peanuts
  25g grated dry coconut
  1 tsp chili powder
  1/4 tsp mustard seeds
  1 bunch curry leaves
  A pinch of fenugreek seeds
  50g tamarind
  75g oil
  Salt to taste
  
  Method:
  Roast coriander seeds, peanuts, sesame seeds, dry coconut until golden color without any oil. Cool and blend to a smooth paste.
  Heat oil in a pan, fry mustard and fenugreek seeds and curry leaves for a minute. When they splutter, add capsicum, fry for a while and remove.
  In the remaining oil, fry the ground paste until the oil separates.
  Then add chili powder, tamarind water, salt and cook until the gravy thickens.
  Now add fried capsicum to the gravy and remove from heat.
  Garnish with coriander leaves.
  
  
• From: Kamakshi (@ c-67-164-133-229.client.comcast.net) on: Tue Oct 5 10:03:07 EDT 2004
  
  Hi KH and Suju , Thanks so much for the recipes. Will try it out.
  
  Regards
  Kamakshi
  
  
• From: Kz (@ bgp528345bgs.ebrnsw01.nj.comcast.net) on: Wed Oct 6 10:30:20 EDT 2004
  
  Chettinad style Capsicum Pachadi
  2 capsicums chopped
  1 small onion chopped
  1 small tomato chopped
  handfull of tuvar dhalor 1/2 cup boiled
  very little tamarind juice
  2 tsp sambhar powder( according to ur taste) or 1 tsp chilli powder and 2 tsp dhanya powder.
  1/2 tsp mustard,1/2 tsp urad dhal, asafoetida a pinch,
  salt to taste and oil.
  
  Boil thuvar dhal so that they are separate and not over cooked or mashed.
  In a pan, heat oil, season with mustard,urad dhal, asafoetida, add the chopped onions and capsicum and fry well for 3 to 4 minutes, then add tomatoes and fry well, add sambhar powder and mix well, add little water and let it cook, once done add salt, little tamarind juice and the dhal,mix well and let it boil and then remove from stove. goes well with rice and ghee. The main thing is to cook tuvar dhal to correct consistency, it shouldn't be over cooked.
  Kz
  
  
• From: shobana (@ 213.42.2.26) on: Mon Oct 11 09:05:18 EDT 2004
  
  Hi Kamakshi,
  If you want to try capsicum in a known and traditional receipe, try this out.
  When you make paruppu usili, instead of the regular vegetables, add finely chopped capsicum.
  Heat oil in a pan, season with mustard seeds, hing, curry leaves, then add finely chopped capsicum, when it becomes soft, add the paruppu paste and make usili as usual. It tastes great. Let me know the result. Bye.
  
  
• From: Kamakshi (@ c-67-164-133-229.client.comcast.net) on: Tue Oct 12 13:44:28 EDT 2004
  
  Hi Kz Thanks so much for the recipe
  
  Shobana , will try it out . Thanks alot
  
  Warm Regards
  Kamakshi
  
  
• From: suekrishna (@ 213.42.2.22) on: Thu Oct 21 05:32:55 EDT 2004
  
  Easy Capsicum
  
  deseed capsicum and chop into cubed cm xcm small cubes, 3 to 4 cups
  chopped onion 1 cup,
  1 tspn jeera,
  2 tbspns besan or chickpea flour
  turmeric powder 1tspn
  red chilli powder1 tspn
  salt to taste
  oil 2 tspns
  
  heat oil in a pan splutter jeera seeds when brown add onions fry until translucent. Add in caapsicum,turmeric powder, red chilli powder mix and fry for 5 mins . cover and place water on cover. after cooking so for 5 mins , add besan mix well and place gas on sim for 5 mins mix intermittently.
  curry ready to be served with rotis or rice.
  
  
  
• From: suekrishna (@ 213.42.2.28) on: Thu Oct 21 05:33:20 EDT 2004
  
  Easy Capsicum
  
  deseed capsicum and chop into cubed cm xcm small cubes, 3 to 4 cups
  chopped onion 1 cup,
  1 tspn jeera,
  2 tbspns besan or chickpea flour
  turmeric powder 1tspn
  red chilli powder1 tspn
  salt to taste
  oil 2 tspns
  
  heat oil in a pan splutter jeera seeds when brown add onions fry until translucent. Add in caapsicum,turmeric powder, red chilli powder mix and fry for 5 mins . cover and place water on cover. after cooking so for 5 mins , add besan mix well and place gas on sim for 5 mins mix intermittently.
  curry ready to be served with rotis or rice.
  
  
  

Want to post a response?