Masala Capsicum

Ingredients
3 capsicums
6-8 spoons cooking oil (add more oil for good taste)
2 spoons thick tamarind juice
1 spoon mirchi powder
3 spoons dhania powder
2 spoons til powder
2 spoons coconut powder(dry)
1/2 spoon jeera
pinch of haldi, hing
salt to taste

Method
1. Cut capsicum into medium-size pieces.
2. Put oil in the cooking pan/kadai.
3. After heating the oil add jeera,hing & then add the capsicum pieces.
4. Let it cook for 10-15 minutes without lid.
5. Meanwhile, prepare the mixture.
6. Take tamarind juice and add mirchi powder, haldi, dhania powder, til powder, dry coconut,
Required amount of salt and mix well all the ingredients.
7.Add this mixture into the capsicum and and allow it to cook for 3-5 minutes.
Now, Masala Capsicum is ready to serve with hot rice

Capsicum - Cauliflower Bhaji

Ingredients
1 medium sized cauliflower
2 large/3 medium sized capsicums
2 medium sized onions
2 medium sized tomatoes
2 tbsp everest pav bhaji masala
1/2 tsp turmeric powder
1/2 tsp chilly powder
1/4 tsp jeera powder
1/4 tsp dhania powder
1/4 tsp amchur powder (dry mango powder)
salt to taste
3 tbsp oil

Method
1. Cut the onions and tomatoes finely. Cut the capsicums into strips (length-wise).
2. Separate the florets of the cauliflower and cut them longitudinally
3. In a flat-bottomed vessel, heat some oil.Add the onoins and saute them till light bron. Add the Tomatoes and contiue to cook till a fine paste forms (hint : add some salt while cooking the Onions and tomatoes, will speeden up the process)
4. Now add the capsicum and cauliflower florets.Add all the masalas and cook on a medium flame till the vegetables are cooked. ( Do not add any water).

Capsicum and Paneeer Sabzi

Ingredients
1 cup paneer cut lengthwise
1 cup capsicum cut lengthwise
1/2 cup onions cut lenghtwise
1 cup tomatoes cut lengthwise
pinch of ajinomoto
salt and red chilli powder to taste
1/2 cup coriander leaves

Method:
Saute the onions, add capsicum and tomatoes with ajinomoto, salt and chilli powder. When done add the paneer and coriander leaves. Serve hot with chapattis.

Paneer Chilli Fry

Ingredients
250 gms. Paneer
1 big Green bell pepper (Cut long strips lengthwise)
2 medium onions (Chopped lengthwise)
Soya Sauce
Chili-Garlic Sauce
Agi-no-moto (Also known as chinese salt)

Method
1. Cut Paneer into square cubes and fry it in veg. ghee (or oil). Keep it aside.
2. In a tava, take some oil and add Onion to it. Saute it until light brown and then add capsicum (or bell pepper).
3. And saute them together for around 2 mins.
4. Add Soya Sauce, aji-no-moto and chili garlic sauce and salt according to taste.
5. Finally add paneer.
6. You can serve this as appetizer by putting toothpick on bunch of paneer, capsicum and onion together.

Mirch Besani

Cooking Time - 15 mins
Serves - 4

Ingredients
250 grams capsicum
half coconut
4 green chillies
coriander leaves few
1 table spoon of oil to fry
1 spoon jeera
1/4 spoon turmeric powder
1 spoon jeera powder
2 tablespoons of besan
1 medium size ripe lemon
salt to taste

Method
1. Wash and clean capsicum, chillies and coriander leaves and dry them with a cotton cloth.
2. Cut capsicum into medium pieces lengthwise. Fine chop the green chilies and also cut
coriander leaves. Keep the half coconut grated. Keep the besan light roasted in a thick vessel till fine smell comes. Keep it separate in a bowl.
3. In a thick vessel pour the oil. Keep the flame slow through out the cooking. When oil is hot
add cut chilies. When they are fried add jeera, turmeric powder and salt. Add the capsicum pieces.
4. Mix the stuff and cover it with a plate and pour half cup water into the plate. After five
minutes slowly stir the contents and cover again with the lid. After about five minutes stir
lightly and sprinkle the jeera powder, grated coconut and roasted besan.
5. Slightly stir and cover it with the lid for about two minutes. Turn off the flame. ransfer the
contents into a serving bowl and sprinkle the lemon juice on it. Add finely chopped
coriander and serve hot with rotis, chapattis or hot plain rice.

Stuffed Capsicum With Corn

Ingredients
8 large green peppers
1 1/4 tsp salt, divided
1 tsp ground black pepper
3 cup cooked rice
15 oz canned black beans - drained and, rinsed
11 oz canned mexican-style corn - drained
1 medium onion, chopped
1 cup walnuts, chopped
4 pcs chopped green chilies
1/2 tsp ground cumin
1 jalapeno pepper slices
Method
1. Cut a thin slice from the stem end of each pepper, remove seeds and membrane and rinse.
2. Season with 1 teaspoon salt and black pepper, set upside down on a paper towel to drain.
3. Combine rice, corn, onion, walnuts, chiles, cumin and 1/4 teaspoon salt in 13x9 microproof casserole.
4. Cook on HIGH 2 mins. Spoon 1 cup mixture into each pepper.
5. Return stuffed pepper to the casserole. Pour 1/4-inch water in bottom of dish.
6. Cover with vented plastic wrap. Microwave at MEDIUM (50% power) for 7 mins.
7. Uncover and sprinkle cheese on top of each pepper.
8. Microwave on HIGH 1 min. Garnish with jalapeno pepper slices.

Capsicum Curry

Ingredients
2 capsicum
1-1/2 cup besan (gram flour)
1/2 tsp mustard
1/2 tsp cumin seeds
4 green chillies
5-6 cloves of garlic
1 1/2 cup buttermilk
1/4 tsp turmeric
salt
oil 5 tbsp
coriander

Method
1. Heat oil in nonstick vessel, add mustard when oil is hot then cumin. Add crushed garlic and turmeric, fry for 1/2 min, now add chillies and fry for 1/2 min.
2. After this add cut capsicum and fry till soft.
3. Now add buttermilk and let it boil when boiling sprinkle besan (add besan till it is thick mixture) with one hand and mix with other hand (with spatula), now add salt, coriander and mix then cover and steam for 4-5 min.
4. If sticking add little more oil and steam if again sticking add some more oil, when
done let it cool for a while and crumble with hand (it is very imp to crumble).
5. Serve with rice or chappati.

Capsicups

Ingredients:
onion 1 chopped
potatoes 3 boiled and mashed
turmeric powder ½ teaspoon
chilli powder ½ teaspoon
chaat masala 1 teaspoon
green chilli 2 chopped
limejuice ½ teaspoon
oil 1 tablespoon
capsicums 4 nos
cottage cheese 100 gms mashed
salt to taste

Method:
1. Slice the head of the capsicums de-seed and apply salt on the inside.
2. Take a bowl half filled with water and boil the capsicums in it at high for 8 minutes.
3. In another dish take oil green chillies and onions and cook on high for 3 minutes.
4. To this add the mashed potatoes cheese limejuice turmeric powder and salt and mix well.
5. Cook on high for 2 minutes.
6. Fill the mixture into the capsicum cups and garnish with fresh coriander and cook on high
for 6 minutes and serve hot.