Posts Tagged ‘peppers’

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

I like to make Italian food especially pastas which is easiest and quickest meal to prepare with flavorful ingredients and rich sauce. This dish with oven-roasted cherry tomatoes along with a healthy portion of shrimp and veggies is perfect for a week night dinner or weekend lunch and warms up nicely for leftovers. The tang of cherry tomatoes really brighten the flavor of the dish. This recipe works well with any shape of pasta.

Ingredients:

  • 1 pints cherry or grape tomatoes
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

Method:

  • Preheat the oven to 325 degrees. Line a rimmed baking sheet with aluminum foil.
  • To roast the cherry tomatoes, wash and slice it in half and place it on a baking dish cut side up. Drizzle with  olive oil and then sprinkle with kosher salt, pepper. Mix the tomatoes around on the tray with your hands so they’re all coated with the oil.
  • Roast the tomatoes in the oven for 2 hour. Let cool on the baking sheet.  You don’t want the tomatoes to be totally dried up, there should still be some moisture left in them.
  • You can store the tomatoes in a jar or container in the refrigerator for a week. Usually I do this step couple of days ago and use it whenever I want. Make sure to collect all the juices released from the tomatoes.

Ingredients:

  • 1/2 lb bow tie pasta (farfalle)
  • 2 tsp olive oil
  • 1 small onion, diced
  • 1 green bell pepper, diced in big chunks
  • 1 orange bell pepper, diced in big chunks
  • 2 tablespoon ginger garlic paste
  • 2 clove garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 teaspoon red chilli flakes
  • 1/2 lb shrimp, peeled and devined
  • 2 tbsp chopped fresh coriander leaves
  • salt to taste
  • fresh black pepper to taste
Method:
  • Cook the pasta according to package directions.
  • Toss the shrimp with ginger-garlic paste, salt and freshly ground black pepper and keep aside for 4-5 minutes.
  • Warm a tablespoon of oil in a skillet over medium heat. Add the marinated shrimp in the pan and sauté the shrimp, turning over as needed, until just cooked through. Remove from the skillet with a slotted spoon and transfer to a bowl. Cover to keep warm.
  • Using the same skillet (do not clean), warm the remaining oil over medium-high heat. Stir in the onions and garlic. Sauté just until the onions are tender about 2-3 minutes. Season lightly with salt,pepper, oregano and red chilli flakes.
  • Add the peppers to the skillet. Continue to cook just until the peppers is crisp tender about 3-4 minutes.If the pan seems too dry, add 1 or 2 tablespoons of the pasta cooking water and scrape up any browned portions from the pan.
  • Stir in the dried cherry tomatoes, cooked shrimp and stir gently, to bring everything together, and let the mixture cook for 1 minute to bring the liquid in the pan to a boil. Add the cooked pasta, stirring frequently, cook for 1-2 minutes until the pasta is heated through. Taste, and season with black pepper. Add the coriander leaves, and toss to combine.
  • Serve hot.

Paneer Jalfrezi

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

Mini Pizza

Posted: February 16, 2011 by incidentalcooksuman in Pizza, Sandwiches
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Recently while shopping our weekly groceries I came across this new Pepperidge Farm deli flat thin rolls. These are perfect to make sandwiches, burgers and  pizzas in a more healthy way without compromising the taste.

This pizza is simple,easy and quick to make with very less ingredients . So, here I am sharing our pizza recipe which we have tried over the weekend with this bread and it was the best pizza I have ever had without consuming much calories…:).

Pepperidge Farm deli flat roll pizza

Pepperidge Farm deli flat roll pizza

Ingredients:

For toppings:

  • 4 Pepperidge Farm deli flat rolls (I use the 100% whole wheat)
  • 1 green pepper, thinly sliced
  • 1 yellow pepper,thinly sliced
  • 1 small purple onion, thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 2 cups baby spinach
  • 1 garlic, roughly crushed
  • 3 tablespoon tomato sauce
  • 1/2 cup grated mozzarella cheese
  • salt to taste

Preparation:

  • Heat oven to 350 deg fahrenheit.
  • Split each roll into layers. Place on a sheet and toast the slices until they’re lightly browned.
  • Meanwhile prepare the toppings, start with peppers. Heat 1/2 teaspoon of olive oil in a pan, add peppers, onions, salt and cook for 2-3 minutes. In between add Worcestershire sauce for flavouring the veggies. Once done keep it aside.
  • In the same pan add the rest 1/2 teaspoon of olive oil, red chilli flakes and garlic. Cook for a couple of seconds without burning the garlic and then add the spinach and cook for 2-3 minutes or until they are slightly wilted. Take out the garlic clove before topping on the bread.
  • Spread tomato sauce on each slice of bread, top the bread slices with pepper mixture, spinach and cheese.
  • Bake the slices in oven for just until the cheese is melted.
  • And serve!
Pepperidge Farm deli flat roll pizza

Pepperidge Farm deli flat roll pizza