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

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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!!

Paneer Jalfrezi

Posted: May 4, 2011 by incidentalcooksuman in Curries, Dinner, Indian Food
Tags: , , , , , , , , ,

Jalfrezi dish has its origins in Bengal region of India at the time of the British Raj. The name comes indirectly from Bengali jhāl, spicy food, and Urdu parhezī, suitable for a diet.  Jalfrezi is not a dish it is a popular cooking method. It even has made into Oxford English dictionary.

Jalfrezi is a medium spiced, stir fried dish cooked with veggies, tomato-based sauce and some spices. This is also very popular dish served in every Indian restaurants back home.You can enjoy this with any kind of Indian bread or with rice.

I never cooked with paneer much, but recently I have tried Paneer Makhanwala which hubby and my son enjoyed a lot. So, again I made some fresh paneer the other day and was thinking what else can I make with this. And then hubby said do we have peppers, we can make paneer jalfrezi with this. And I always have colored peppers in my fridge, hence made this for our dinner and needless to say we loved this with some ajwain parathas. My son loved both peppers and paneer, so this is perfect for his portion of  healthy veggies and paneer is excellent source of protein. WIN…WIN… 🙂

Paneer Jalfrezi

Paneer Jalfrezi

Ingredients:

  • 2 cups paneer, cubed
  • 1/4 cup orange bell pepper, cut in big chunks
  • 1/4 cup red bell pepper, cut in big chunks
  • 1 green bell pepper, cut in big chunks
  • 1/2  red onion, cut in big chunks
  • 1 large white onion, grated or puree
  • 1/2 cup crushed tomatoes
  • 1  1/2 teaspoon chilli garlic sauce
  • 1 teaspoon tandoori masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 2 tablespoon olive oil
  • salt to taste
Paneer Jalfrezi

Paneer Jalfrezi

Method:

  • Heat oil in a pan over medium high heat, carefully add onions and cook until it slightly turns brown in color.
  • Add chilli garlic sauce, crushed tomatoes, turmeric powder, coriander powder, garam masala powder, tandoori masala and salt to taste. Cook on medium heat for about 5-6 minutes.
  • Once you see the oil separates out from the sauce, add all the peppers and onion and stir fry for 3-4 minutes.
  • Then add paneer and lightly mix everything together.
  • Serve hot with paratha or roti. Enjoy!!
Paneer Jalfrezi

Paneer Jalfrezi

Hakka is word referred to a community in china and the term Hakka literally means the ‘guest among us’. The people in this community are famous for their hard work and simplicity. They often migrate from one place to another through out the world. Despite of their frequent migration they are famous for keeping their traditions alive. This is where the name was inspired for this very popular Indo-Chinesse dish.

I love Indo-chinese food. Now some of you guys out there wondering what is this Indo-chinese food. Its like chinese food are prepared in such way that suits indian palate. When I first moved to US and decided one day to order some chinese food. And to my surprise I did not find any familiar dishes on the menu like the top most ‘Hakka noodles’, Gobi Manchurian, Chilli Chicken and so on.

I was bit disappointed at that time as these use to be my favorite food and now I will not get any of these here. So, in order to fulfill my craving I have decided to try some of the dishes at home.

The key behind making this dish is you have cook on high heat without burning the vegetables and over cooking them. Also, preferably all the veggies need to be cut in slices about the same size.

Hakka Noodles

Hakka Noodles

Ingredients:
  • 1 package Chings Hakka egg noodles or any Egg Noodles
  • 2 teaspoon olive oil
  • 2 garlic cloves, thinly sliced
  • 2 inch ginger, thinly sliced
  • 1 large carrots, cut in Julienne
  • 1 cup cabbage, thinly sliced
  • 7-8 button mushrooms, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 white pepper powder
  • 1/2 teaspoon hot sauce
  • 1 teaspoon red chilli sauce
  • 2 tablespoon dark soy sauce
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 cup green onions, chopped
Method:
  • To start with, cook noodles as per package instructions. Once done keep it in cold water till you needed.
  • Meanwhile, heat oil in a large skillet and add ginger, garlic, onions and cook until onions are slightly translucent.
  • Add carrots, cabbage, green bell pepper and mushrooms to the pan and cook the veggies al dente over high heat.
  • Mix dark soy sauce, white pepper powder, red chilli sauce, white vinegar and worcestershire sauce in one bowl. Pour the sauce mixture on the vegetable and stir well so that it coat all the veggies. Add salt if needed.
  • Drain and add boiled noodles to the pan and toss gently.
  • Add sesame oil on top and sprinkle with green onions and serve hot. Enjoy!
Hakka Noodles

Hakka Noodles

Recipe Yields: 6 servings 

Ciabatta Sandwich with Turkey Burger  

 I love sandwiches and keep modifying with different ingredients every time. There is no rule to follow for perfect sandwich, only thing you can do is add and subtract what you like and dislike. At least it hold true for us.  We made this sandwich with ciabatta bread which is an italian bread and turkey burger. And this sandwich was really filling, we enjoyed this with some kettle roasted potato chips and coke.  

Ciabatta Sandwich with Turkey Burger

Ciabatta Sandwich with Turkey Burger

Ingredients:  

For the Sandwich: 

  • 6 Ciabatta bread, square ones
  • 1 green bell pepper, sliced
  • lettuce leaves

For the Burger:  

  • 1 pound ground turkey
  • 1 cup baby spinach, chopped
  • 1 teaspoon freshly grounded black pepper
  • 2 green chillies, de-vined and chopped
  • 1/2 teaspoon red chilli flakes
  • 1/2 small white onion, chopped
  • 1 extra-large egg
  • 1/2 teaspoon turmeric powder
  • salt to taste

Preparation:  

  • Heat a gas grill.
  • Place the ground turkey in a large bowl and add all the ingredients mentioned above for the burger.
  • Shape the meat into 6 patties of equal size and thickness around 3 inch in diameter.
  • When the grill is medium hot, brush the grill with oil to avoid burger sticking to the grill.
  • Place the burger on the grill and cook for 5-6 minutes on each side. flipping only once or else the burger can break .

For the tomato Spread:  

  • 1 cup crushed tomatoes
  • 1 small onion
  • 1 garlic clove, crushed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon olive oil

Preparation:  

  • Heat oil in a pan over medium heat, add garlic, onions and cook until onions are translucent.
  • Add crushed tomatoes, dried oregano, salt to taste and cook until oil separates.
  • Cool the tomato sauce before layering on the bread.

Assembling of the Sandwich:  

  • Meanwhile wash a green bell pepper and cut in large slices.
  • Sautee in a pan with some salt and freshly ground black pepper. Once done keep it aside.
  • To assemble the sandwiches cut the bread into halves and slightly toast the same on the grill by keeping the cut side down.
  • Spread the bottom half of the bread with the tomato spread and top with a burger, lettuce leaves and sautéed bell peppers.
  • Cover with the top half of the ciabatta bread and cut into triangles to serve.

   

Ciabatta Sandwich with Turkey Burger

Ciabatta Sandwich with Turkey Burger

  

Mixed Vegetable

Posted: June 2, 2010 by incidentalcooksuman in Indian Food
Tags: , , , ,

Mixed Vegetable  

I love to make mix vegetable as side dish to go with roti’s/Paratha.  Usually i see whats there in the fridge and decide according to that. So today i have prepared mix vegetable sabzi using carrots, green bell pepper and potatoes. The taste of these three veggies really compliment each other.  

Mixed Vegetable

Mixed Vegetable

Ingredients:  

  • 1  green bell pepper
  • 1 medium-sized carrot
  • 1 medium-sized potato
  • 1 medium-sized onion
  • 1 /2 cup crushed tomatoes
  • 2 garlic cloves, crushed
  • 1/2 teaspoon grated ginger
  • 1 green chilli, chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2  teaspoon garam masala powder
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • salt to taste

Preparation:  

  • Cut all the veggies approximately in the same size.
  • Heat oil in a deep skillet over medium high heat, add cumin seeds, mustard seeds and let it get brown and splutter.
  • Add chopped onions, garlic, ginger and green chillies to the pan and cook until onions get translucent.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, salt to taste and cook until oil separates.
  • Now add the veggies together and stir in well.
  • Cover the pan and cook until the veggies are tender and fully cooked.
  • Uncover the pan and cook for 3-4 minutes more.
  • Serve hot with roti’s/indian bread as side dish.