Green Chilli Capsicum/Bell Pepper Pickle

This is a very flavorful and spicy pickle. Green chilli and capsicum makes a great combination. The green color in both chilli and capsicum gives a great pleasant color. It tastes really very good and was very spicy. It  makes great combo with curd rice. Also you can have this with hot idli and dosa even.

Also it can be stored for about a week even. Just put in a dry air tight container and use dry spoon to take this pickle. It will last long for about weeks even. Really hot, spicy and mouthwatering pickle.

Ingredients:

Mustard - 1 tsp
Fenugreek - 1/4 tsp
Hing/Asafoetida - 1/4 tsp
Turmeric powder - 1/2 tsp
Jaggery - 2 tbsp or small piece
Salt - to taste
Gingelly oil/Sesame oil - 3 tbsp

For grinding:
Capsicum/Bell Pepper - 1 big (cut to squares)
Green chilli - 6 to 8
Tamarind juice - 3 tbsp (thick juice)

Method:

1) Heat a pan and add few drops of oil. Add the green chillies and cut capsicum.

2) Saute it for few minutes, until you get rid of the raw smell and it when it starts to turn light brown in color. Remove from flame and let it cool.

3) Once it is cool, transfer to a blender and make fine paste by adding the tamarind juice. (Do not add water)

4) Now heat a pan, add gingelly oil. Then add mustard seeds. Let it splutter and add hing and fenugreek seeds.Then add the chilli paste.

5) Stir it for few mins and add salt and turmeric powder.

6) Let it cook for about 5 minutes. Once the oil oozes out, add the jaggery.

7) Let it be for about 2 minutes and remove from flame when thick.

Spicy, mouthwatering green chilli capsicum pickle is ready to go with curd rice or any recipes of your choice.

Potato Capsicum Fry (Aloo Capsicum/Bell Pepper Fry)

Adding potato with any vegetables will make a great recipe. Potato with capsicum fry (Potato Capsicum Fry) is one such recipe. Also this potato capsicum fry tastes very good. This goes very well with any sambar, rasam. Even curd rice and this fry makes a great combination. Very simple and tasty fry.

Ingredients:

Potato/Aloo - 2 or 3 (medium size)
Capsicum/Bell Pepper - 1 (big)
Onion - 1/2 (finely chopped)
Cumin seeds - 1/2 tsp
Dhania/Corriander powder - 2 tsp
Chilli powder - 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cilantro/Corriander leaves - to garnish
Salt - to taste
Oil - 3 tbsp

Note:
Cut potatoes and capsicum into small pieces, so that they get cooked well and quickly.

Method:

1) Heat oil in a pan. Add cumin seeds and chopped onion.

2) Saute it well until translucent and add potatoes and capsicum.

3) Saute it for a minute and add dry powders and salt.

4) Mix it well and cover it with a lid. Cook in low flame, by stirring frequently.

5) Once the potatoes are soft, remove from flame and garnish with cilantro.

Aloo capsicum/bell pepper fry is ready to serve.

Capsicum Fry (Bell Pepper fry)

Capsicums are crunchy and a good source of Vitamin A and C. This recipe is very simple and easy to make, yet tasty one.  Here is the recipe for capsicum fry.

Ingredients:

Capsicum/Bell Pepper - 3 medium (cut to small pieces)
Onion - 1 (finely chopped)
Red chilli - 2 or 3
Turmeric powder - 1/2 tsp
Dhania/Corriander powder - 2 tsp
Chilli powder - 1 tsp
Mustard - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig
Salt - to taste
Oil - 2 tbsp

Method:

1) Heat a pan, add oil. Once the oil is hot add mustard seeds. After it splutters, add cumin seeds, urad dal, curry leaves and red chillies.

2) Then add the chopped onions.

3) Saute it very well and add the capsicum/bell pepper.

4) Saute it for about 2 mins and add salt and turmeric powder.

5) Saute it very well for about 5 minutes. Do not add water, just keep on stirring it, so that it does not get burnt or stick to the bottom. (Cook in low flame)

6) Now add the dhania/corriander powder and chilli powder.

7) Mix it well and cook it for about another 3 to 5 mins.

Crunchy capsicum fry is now ready.

Capsicum Masala Rice (Bell Pepper Rice)

This recipe is a very easy one and can be done in few minutes. You can feel the masala taste and the crunchiness of capsicum. Tastes very different from usual rice and goes very well with Raitha.

Ingredients:

Cooked rice - 3 cups
Bell Pepper/Capsicum - 1 big or 2 small (cut to squares)
Butter/Ghee - 1 tbsp
Roasted peanuts/groundnuts - 2 tbsp
Cilantro/Corriander leaves - to garnish
Salt - to taste

For ground powder:
Red chilli - 4 or 5
Mustard - 1/2 tsp
Cumin seeds - 1 tsp
Dhania/Corriander seeds - 1 tbsp
Urad dal - 1 tbsp
Roasted peanut/groundnut - 1 tbsp

Method:

1) Cook rice as all grains are separate and keep it aside.

2) Heat a pan and dry roast the red chillies, mustard, cumin seeds, corriander seeds and urad dal.

3) Get roast it very well, until it turns light brown.

4) Add the peanuts and roast it slightly for a minute.

5) Cool it and make a ground powder of it.

6) Heat a pan and add butter/ghee.

7) Then add the capsicum/bell pepper.

8) Saute it for about 2 mins and add salt. Then add the roasted peanuts. (Do not overcook the capsicum, as it should be little bit crunchy)

9) Add the ground powder to it.

10) Mix it very well, so that it blends very well with capsicum.

11) Now add the cooked rice and mix it very well.

12) Finally add the cilantro.

This tasty rice can be had with raitha or just pappad.