Posts Tagged ‘capsicum’

Mirch Ka Salan

Mirch Ka Salan

When I saw this beautiful jalepeno peppers in grocery store, I immediately grabbed a few without even thinking of any dish. When I was picking up these peppers, from the other side, hubby was looking at me and smiling.

I know he is not a big fan of spicy food but I am glad he tried this and gave me a positive feedback. Let me confess something about him here, my husband is an amazingly easy person to cook for. He will eat anything and everything I set down in front of him, except ghee and butter.Its not that he don’t eat ghee or butter for diet reasons, it’s just that he don’t like the smell of it..weird…right..But that’s how it is…if he don’t smell these two ingredients in any dish, he will happily enjoy the dish.

If you like spicy dishes, this is the one for you…I’ve always eaten this dish in restaurants. I don’t have a single memory of having mirch ka salan at home. Mirch is basically a hindi term for any kind of peppers and salan is the gravy or sauce.The gravy is lightly tangy, and has a mellow and creamy taste because of the spices used. And yes, don’t forget to remove the seeds and membranes from inside of peppers, which is the reason for the hotness of the chillies.It also brings the heat of the chilli’s down a bit..

jalapeño

jalapeño

Ingredients:

  • 6-7  jalapeño peppers, or any green pepper of your choice(I have also used some green bell peppers)
  • 1/4 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • 4-5 methi seeds
  • 4-5 curry leaves
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/4 tsp degi laal mirch, sweet paprika powder
  • 1/2 tsp garam masala powder
  • 1/2  tsp tamarind concentrate
  • 3 tbsp extra light olive oil
  • salt to taste

To be grind into a paste

  • 2 tbsp peanuts, roasted, skin removed
  • 2 tbsp sesame seeds, roasted
  • 1 medium onion, chopped
  • 1 tbsp ginger garlic paste
  • 2 medium tomatoes, chopped
  • 1 tbsp grated coconut
Mirch Ka Salan

Mirch Ka Salan

Method:

  • Wash and slit the peppers lengthwise without cutting the peppers into two. Remove the seeds and membrane(you can do it by cutting at the end), heat a teaspoon of oil in a wide pan and layer the pepper evenly and shallow fry in hot oil until they turn light in color. Drain on paper towel and keep aside.
  • In the same pan, add 1 teaspoon of oil, add chopped onions and sauté for 5-6 minutes, then add ginger-garlic paste, chopped tomatoes and shredded coconut and cook until the mixture is slightly golden brown. Keep this aside.
  • Dry roast peanuts, once cooled, remove the skin and keep aside.
  • In the same pan dry roast sesame seeds and then grind all this ingredients (including the saute onions) into a smooth paste adding little water if needed..
  • Heat 2 tablespoon of oil, add cumin seeds, mustard seeds, methi seeds and let them crackle. Then add curry leaves and the onion paste, cook for 2-3 minutes.
  • Add turmeric powder, coriander powder, garam masala, degi mirch(sweet paprika powder) and salt to taste. Cook this masala on medium-low heat until the oil separates.
  • Add 1  1/2 cups of water and tamarind pulp and bring it to a boil.
  • Add the fried peppers and check for seasoning, add more salt if needed. Simmer until the gravy thickens.
  • Serve hot with plain white rice. Enjoy!
Mirch Ka Salan

Mirch Ka Salan

Memorial day weekend was full of fun, we were visiting our friends place in Ohio for a week. Our memorial day started early friday and we reached there around midnight. Even after a long drive as soon as we saw them we all were fully charged and ready for a long night talk. Even my two-year old does not wanted go to bed. We chatted the whole night almost till the sunrise. Then on memorial day we went for a day trip to an island in Lake Erie and enjoyed day of fun and jet skiing.

Weekend is over and after coming home it was so difficult to go in kitchen and cook something. My friend had made incredibly delicious dishes every day and pampering us with everything. It was like I have visited home and eating all delicious foods made by my mom… Just bliss!!

I still have not cooked anything so far, this dish is one that I made earlier.

Stuffed pepper or more precisely in Indian term Bharva mirch is one of my all time comfort dish, hubby loves this too. This is another one of those dish which looks like they take a lot of time and effort to put together but it is very easy. There are different variation to this recipes but traditionally this is stuffed with mashed potatoes which is seasoned with some indian spices and herbs. And you’ve got yourself a perfect, healthy and delicious side dish to serve along with roti or rice.

Ingredients:

For stuffing:

  • 1 large Idaho potato
  • 3 medium-sized green bell peppers
  • 1 teaspoon olive oil
  •  1/4 teaspoon cumin seeds
  •  1/4 teaspoon mustard seeds
  •  2 garlic cloves finely chopped
  •  2 tablespoon white onion
  • 1 green chilli finely chopped
  •  1/2 tsp turmeric powder
  •  1 teaspoon coriander powder
  •  1/4 teaspoon garam masala
  •  1/4 teaspoon raw mango powder
  •  handful of fresh cilantro leaves, chopped
  •  Salt to taste

For Masala:

  • 1 large white onion, chopped
  • 2 garlic cloves, crushed
  • 2 tablespoon olive oil
  • 1/2 cup crushed tomatoes
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon cumin powder
  • salt to taste

Method:

  • Wash the green peppers well and pat dry with paper towel. Cut the tops off. Remove the seeds and membranes inside and make a hollow.Keep all cleaned peppers aside for later use.
  • Wash the potatoes and then boil till soft. Peel, mash roughly and keep aside for later use.
  • Heat oil in a pan on medium heat, add the cumin seeds, mustard seeds and cook till spluttering stops. Now add  chopped onions, green chillies and garlic and fry till the onions turns light golden.
  • Now add turmeric powder, coriander powder, red chilli powder garam masala powder and fry for 1 minute. Add the mashed potato and mix well to blend with all the spices. Cook for 2 minutes, stirring often. Turn off the fire, add dried mango powder and salt to taste and mix well. This will be our potato stuffing . Cool of the mixture before stuffing the peppers.
  •  Fill each green pepper to the top with the mashed potato mix. Press down and top up to ensure they are well filled.
    Heat the remaining cooking oil in a pan on a low flame. Add  the onions, garlic, green chillies and cook until the onions are soft.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, cumin powder and cook for 4-5 minutes. Place the stuffed bell peppers in the pan on the masala and cook them covered on medium heat for about 15 to 20 minutes.
  •  Turn them to sides in-between so that they could get brown on all sides. Place the peppers on a serving dish carefully and drop the rest of the masala on top of it to serve.
  •  Serve this scrumptious dish along with roti..

Enjoy!!