Showing posts with label Capsicum. Show all posts
Showing posts with label Capsicum. Show all posts
Showing posts with label Capsicum. Show all posts
Showing posts with label Capsicum. Show all posts

Colorful Peppers Pulao#Improv

Colorful Peppers Pulao is an easy, quick and delicious one-pot meal rice made with 3 different bell peppers/capsicum, aromatics and herbs. The best thing about this recipe is that you can use leftover rice too. Perfect for lunch box or kid's tiffin.
Ingredients
½ Each of Red, Yellow, Orange & Green Bell Peppers
½ medium sized Red/ purple Onion
3 Green Chilies - thinly sliced
1 Teaspoon Urad Dal
1 Tablespoon Homemade Curry Powder
1½ Cups  Rice 
2-3 Tablespoons Oil 
2½ Cups Water

Method  
Dice into little cubes all the colored bell peppers
Heat a frying pan with a tablespoon of oil and sauté the peppers, sliced green chillies and with a pinch salt, and a teaspoon of curry powder. Remove and keep aside.

In the same pressure cooker heat 2 tablespoons of oil, add the urad dal, when it starts to brown add in the rice and sauté it for a minute lightly stirring it or else the rice will break. Then add in the curry powder and sauté again for a minute, add salt to taste and give a good mix. Add in the water and bring this to a rolling boil. Close the cooker and take 2 whistles on high flame. After 2 whistles switch off the flame. 
Let the pressure release on it's own. Open the cooker and stir in the sautéed bell peppers and green chillies lightly fluff the rice with a fork so that the bell pepper as incorporated and the rice is loosen nicely. Serve warm, garnished with chopped coriander leaves.
Enjoy this simple yet completely healthy and wholesome one pot meal! 
Labels: Colored Bell Peppers, Capsicum, Pulao, Pressure Cooker, Vegetarian, Vegan, Gluten free, Improv Cooking Challenge, Main course, Curry powder, Homemade
December Improv Cooking Challenge

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Vegetarian Omurice /Japanese Fried Rice Omelette#EattheWorld

Omurice, it's a Japanese invention that combines an omelette with fried rice. You'll often hear it referred to as omuraisu, omumeshi or omuretsu" and "raisu," the Japanese pronunciations of "omelette" and "rice" Some versions have the rice rolled up in the omelette
I'm also sharing here, a traditional Capsicum Ketchup, since it's easy and tasty, while the recipe calls for Okonomiyaki Sauce.
Japanese Omurice is made with chicken, but Koreans commonly use beef, pork or ham as well. Shrimp is another good option.
I have used vegetables, like carrot, onion, and scallion. You can also add  celery, zucchini, or mushrooms. 

I used 2 eggs per serving for this recipe, but you can use 3 if you want a thick omelette covering your rice. You can also add a little bit of heavy cream or milk for a softer omelette, but I didn’t include it in this recipe. This is an easy fried rice flavored with sweet, tangy ketchup and wrapped in an egg omelette.
Serves 2
Ingredients

1 Medium Onion - finely chopped
1 Scallion - finely chopped
1 Small Carrot - finely chopped
½ Teaspoon Black pepper powder
1 Tablespoon Soy sauce
3 Tablespoons Capsicum Ketchup - recipe below
½ Teaspoon Salt
2 Tablespoons Oil or as required for pan frying
2 Cups Heaped Cooked Cold Rice -
4 Eggs
To Make the Kewpie Mayonnaise
1 Cup Mayonnaise
¼ Teaspoon Garlic powder
2 Teaspoons Tomato Ketchup

Method
Prepare the fried rice ingredients by finely chopping all the veggies.
Heat a large skillet over medium high heat f oil. Add the onion, scallion, carrot and stir fry until the onion turns soft. Stir in soy sauce, salt and pepper to taste.

Reduce the heat to medium. Add the rice, and stir well until the clumped up rice is broken up and all the ingredients are well combined. Add capsicum ketchup (adjust to taste), salt and pepper to taste, continue to stir until the ketchup is evenly incorporated into the fried rice. Keep this aside.  

Heat a lightly oiled small non-stick pan over medium low heat.

Crack and beat 2 eggs in a bowl with a spoon or a fork. Stir in a pinch of salt. Add the egg mixture to the pan and swirl it around to cover the pan.

When the bottom is set but the top is still runny, turn off the heat and add one serving of the fried rice in the middle of the egg omelette.  Using a spatula, fold both sides of the omelette over the rice. Push the whole Omurice to the side of the pan.
Flip it onto a plate. Top it off with a squeeze of ketchup or Kewpie mayo. It's ready to enjoy.

Capsicum Ketchup
Ingredients
1 Tablespoon Olive Oil
1 Medium Onion - finely chopped
1 Large Red Capsicum - roasted
200Ml Tomato Puree
4 Ripe Tomatoes - chopped
¼ Cup Apple Cider Vinegar
1 Stalk Celery - chopped
1" Piece Ginger - chopped
4 Cloves Garlic - chopped
¼ Cup Dark Brown Sugar
2 Teaspoons Honey
1 Teaspoon Salt
½ Teaspoon Coriander powder
¼ Teaspoon Nutmeg Powder
¼ Teaspoon White Pepper

Method
Roast the capsicum in a preheated oven at 180°C for 15 minutes or until the skin start to blacken or on the gas flame. Wrap the capsicum, in aluminum foil, fold over the edges to seal and trapped steam which will help loosen the skin from the capsicum. Once cooled, peel the skin off, de seed it and roughly chop them.
Add the olive oil to a pan and sauté the onions, celery, ginger, and garlic until they are just starting to turn brown around the edges. Add the capsicum, dark brown sugar. Cook, stirring until the sugar has melted. Add the chopped tomato, vinegar, tomato puree and salt, Gently simmer over low heat, stirring regularly. Once the softens and the sauce starts to thicken, switch off the flame. Allow the mixture to cool. 
Add the cooled mixture to a food processor or blender and process until smooth. 
I wanted the ketchup smooth, so passed the blended mixture through a fine sieve and discarded the solids. Now add the sauce back into the pan, add in the honey, coriander, nutmeg and white pepper powder. Give this a good mix and bring this to a boil, reduce the flame and it simmer till it form a thick sauce consistency, switch off the flame, cool. 
Capsicum Ketchup is ready.
You can freeze the remaining in an airtight container for 2 - 3 months.

My Notes
If the rice is a bit too hard after being in the fridge, heat it up in the microwave to soften it a little.
You can also shape the Omurice by hand using aluminum foil or a paper towel. Drizzle some ketchup on top. Repeat the last 3 steps for another serving.
Labels: Omurice, Japanese, Asian Cuisine, Vegetarian, Egg, Kwepie, Mayonnaise, Capsicum, Ketchup, Homemade, Eat the World
                   
Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World. This month it's secret Santa wherein we can choose any dish by the blog assigned to us.  
Check out all the wonderful Japanese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 
 Amy’s Cooking Adventures: Yoshinoya Beef Bowl (Gyudon) 
A Day in the Life on the Farm: Japanese Rice 
Pandemonium Noshery: Ginger Pork Stir Fry 

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Bombay Chapatti Sandwich#SundayFunday

Have some left over chapattis from the previous meal, then Bombay Chapati sandwich is for you. This is a filling and a complete meal sandwich, have this and you will satisfied.  
Serves- 2 - 3
Ingredients 

Phulka's /Chapatti
2 Medium Potatoes - boiled & peeled, cut slices
2 Capsicum -  cut rings
2 Cucumber -  cut slices
2 Medium Tomato - cut slices
2 Onion -  cut rings
200 Grams  Processed
/Cheeza Cheese
1 Cup Coriander Garlic Coconut Chutney
Seasonings
Sandwich Masala Or Chaat masala- as per taste
Salt to  taste
Black pepper to taste
Butter or  Oil as required 
Tomato Ketchup to serve

Method
Slice all the veggies in thin rings.
Place a phulka on a clean and dry surface.
arrange potato slices, 
capsicum rings over it
season with sandwich masala or salt & pepper.
Grate processed cheese over it
cover with another chapatti.
Again apply green chutney on the chapatti on top 
arrange  tomato slices over it
season with sandwich masala, salt & pepper. Grate some more cheese 
cover with another phulka/chapatti. Apply green chutney, arrange cucumber
season with sandwich masala, salt & pepper. 
Grate some cheese over it, 
place onion slices and season with sandwich masala, salt & pepper.
Grate some cheese 
cover it with another phulka/chapatti on which chutney is applied, chutney side down.
Bombay Chapatti Sandwich is ready to be toasted.
Heat oil & butter in a pan. Place the prepared chapatti sandwich on it & cover with a lid for 2 minutes or till the top gets crispy.
Flip it over carefully using a plate & let the other side get crispy too.
It's ready !!
Cut the chapatti sandwich into pieces using a sharp knife.
Serve hot with tomato ketchup. 
Labels: Sandwiches, Phulka, Green Chutney, Onion, Tomato, Cucumber, Capsicum, Sunday Funday, Healthy snacks, Main course, Vegetarian, Street Food
Check out the different & delicious Sandwiches prepared by our Sunday Funday group

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Savory Aloo Masala French Toast Rollups #SundayFunday

Desi version of the Savory French Toast Rollups filled with a flavorful potato masala is easy to make, delicious, and perfect for Sunday brunch or an high tea party, or even more so pack these for your kids tiffin.

Ingredients
For filling

1 Large Potato - boiled and mashed
½ Teaspoon Oil
1 Small Onion - finely chopped
1 Green chilly - finely chopped
A Pinch of Turmeric powder
Salt - to taste
A Dash of Black Pepper powder
2 Tablespoons Finely Chopped Coriander Leaves
½ Teaspoon Mustard Seeds
A Sprig Curry Leaves
Other Ingredients
6 Bread slices
2 Eggs
2 Tablespoons Milk
Salt & Black pepper - to taste
2 Tablespoons Finely Chopped Coriander Leaves
Oil for frying as required
Mint Chutney for serving

Method
For the filling
Boil the potatoes, peel them and mash well. Set aside.
Heat oil in a skillet over medium heat, add mustard seeds, when they splutter add the curry leaves, onions and green chilies. Sauté till onions soften and turn translucent. Now add turmeric, salt and pepper, mix well. Add in the mashed potatoes, combine everything well to make sure there are no big lumps. Well well mixed take off flame, mix in the coriander leaves and let the filling cool. 
In a bowl beat the eggs in a shallow plate and keep aside.

To make the rollups
Remove the crust from all the bread slices. 
Roll each slice of bread with a rolling-pin to flatten it. 
Place a tablespoon or more of filling on one end of a slice of bread and roll it up tightly. 
With a pastry brush apply egg on the other end of the bread slice to seal the edges nicely. Place on a large plate or tray, with sealed side down. 
Make all of the rollups the same way. Cover these with a damp cloth and keep aside Now in the remaining egg add, milk, salt, pepper and coriander leaves in a shallow plate. 
Heat oil in a large skillet over medium heat. Dip each rolled up bread slice in the egg mixture and place in skillet, seam side down. Fry on each side for 2-3 minutes or till golden and crisp on medium high flame. Remove to a plate and keep warm. 
Do the frying in batches if you have to, dipping the bread only just before frying them.
Serve hot with Mint Chutney Oh! these are so yum, delicious taste awesome.

My Notes
You can prepare these rollups a day in advance and keep them in an airtight container in the refrigerator. Just before serving remove them out, dip in egg mixture and fry.

If you want to make them without egg. then prepare a slurry of a teaspoon of all purpose flour, 2 tablespoons of corn flour, water, make a thick slurry then add all the seasonings. Stir this mix before coating the rollups in it.

Labels : French Cuisine, Indian Style, Mashed Potatoes, Capsicum, Egg, Vegetarian, Breakfast, Brunch, Kids delight, Bread Slices, Starters, Sunday Funday
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Sue of https://palatablepastime.com/.

Sunday Funday: That Holiday Feeling!

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