Posts Tagged ‘green bell pepper’

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!!

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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

Udon noodles in Veggies

Posted: August 25, 2010 by incidentalcooksuman in Noodles
Tags: , , , , , , , , ,

Udon noodles in Veggies

I like to make easy breezy dinner on the weekends. I got an idea of this dinner from Wegmans pamphlet, So I looked in on the site and got the recipe which I have modified according to our taste and liking. This is non-vegetarian version of the noodles but if you are vegetarian you can also try out this recipe with mushrooms and I can guarantee you that you will not be disappointed.

Udon noodles in Veggies

Udon noodles in Veggies

Ingredients:

  • 2 chicken breast, cut in long strips
  • 2 tablespoon olive oil
  • 1/2 white onion, sliced
  • 2 garlic cloves, crushed
  • 1 portabla mushroom, gills removed, sliced
  • 1 green bell pepper, sliced
  • 1 cup sweet snap peas
  • 1 1/2 tablespoon oyster sauce
  • 1/2 teaspoon freshly grounded black pepper
  • 1 teaspoon red chilli flakes
  • 2 teaspoon kikkoman soya sauce
  • salt to taste
  • 1/2 cup chopped green onions
  • 2 servings of Udon Noodles(Japanese wheat noodles), cook as per the direction on package.

Preparation:

  • Heat oil in a pan over medium high heat and add the chicken pieces and cook until they are golden brown. Once done keep it aside.
  • Meanwhile, heat oil in another  pan over medium high heat, add onions followed by garlic and red chilli flakes.
  • Add the veggies and cook for 3-4 minutes or until the veggies are tender.
  • Add the sauces , cooked chicken pieces, salt to taste, freshly grounded black pepper and mix everything well.
  • Toss in the cooked noodles and garnish with chopped spring onions and serve.
Udon noodles in Veggies

Udon noodles in Veggies

 

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

  

Spaghetti in Tomato sauce and Walnuts 

 I have already posted spaghetti in tomato sauce but this time I had made some changes and made this pasta dish with nuts. Sometimes I get bored eating the same dish, so thought of giving slight twist to this simple spaghetti dish. I have used chopped walnuts in the sauce and it turned out awesome, so thought of posting this recipe here. 

Spaghetti in Tomato sauce and Walnuts

Spaghetti in Tomato sauce and Walnuts

Ingredients: 

  • 6 ounces whole wheat or whole grain spaghetti
  • 3 cloves garlic, finely chopped
  • 1/3 cup coarsely chopped walnuts
  • 1 small white onion, chopped
  • 2 cups crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon red chilli flakes
  • 2 tablespoon olive oil
  • 1/4 cup grated parmesan cheese
  • 1 green bell pepper, sliced
  • salt to taste

Directions: 

  • Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
  • Heat oil in a pan over medium high heat, add onions, garlic, red chili flakes and cook it for 2-3 minutes or until onions are translucent.
  • Now add crushed tomatoes, dried oregano, bell pepper salt to taste and cook for 5 minutes.
  • Now add the cooked spaghetti , chopped walnuts and grated parmesan cheese to the sauce and mix everything well.
  • Garnish with little of parmesan cheese on top and serve.

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.
Pizza and Baked Potato Wedges

I have never seen anyone who does not like to have pizza. The name itself makes me hungry, thanks to my genes I don’t have to think much about calorie contents. I like to make pizza at home as we can choose the toppings we like and can control the amount of ingredients going in it. Friday nights in our home are normally Pizza nights. Another great add on to Pizza are Baked Potato wedges or Fries. Here is my recipe.

Pizza and Baked Potato Wedges

Pizza and Baked Potato Wedges

Ingredients:

For pizza dough

  • 1 teaspoon active dry yeast
  • 1 cup warm water
  • 1 teaspoon extra virgin olive oil
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon honey
  • pinch of salt

For tomato sauce

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

For toppings

  • 1 Green bell pepper, sliced lengthwise
  • 1/4 of Red Onions, cut in long slices
  • 15-20 Black Olives
  • 1 Cup Mixed Cheeses

Preparation:

  • In a bowl, mix the yeast with warm water, honey, salt, olive oil and stir well.
  • Keep it aside for 5-7 minutes or until the yeast starts forming bubbles in it.
  • Take flour in a large bowl, slowly add yeast mix and knead the dough with your hands.
  • Once dough is ready transfer to a bowl  brushed with olive oil. Cover it with kitchen towel and keep the bowl in warm place.
  • Approximately 1-2 hours or until the dough doubles in volume. The temperature in the kitchen should be around 65-70 degree fahrenheit for dough to rise properly.
  • When the dough is doubled its original size, punch it down to remove all the air bubbles accumulated.
  • On a lightly floured surface, rolled the dough using rolling-pin and your hand in a round circle. Make a pizza about 12 inches in diameter.
  • Now pizza is ready to get the layer of toppings.

For tomato sauce:

  • 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 pizza surface.

Pizza Assembly:

  • Meanwhile cut the veggies for the topping and keep it aside.
  • Layer the pizza with tomato sauce followed by green bell pepper, red onions, black olives.
  • On the top add cheese to cover all the veggies so that they do not get burned.
  • Cook the pizza in a regular over at 400 degree fahrenheit for about 20-30 minutes.
  • Pizza is done when the bottom surface is light brown. Check by lifting the surface once.

For the Potato wedges:

  • 2 large Idaho Potatoes, cut in wedges
  • 1 teaspoon freshly ground black pepper
  • olive oil to coat the wedges
  • salt to taste
  • 1 tablespoon Thai sweet chilli sauce

Preparation:

  • Wash and scrub the potatoes, but leave the skin on. Slice the potatoes into wedges about 1/2 inch thick.
  • Coat the potato wedges with olive oil, black pepper, salt and Thai sweet chilli sauce evenly.
  • Place them on a baking sheet lined with sliver foil at 400 degree fahrenheit for about 20-25 minutes or till they are golden brown and crisp.
  • Enjoy them with your pizza slice and coke.