Bell Pepper Dry

Bell Pepper Dry- a crunchy, flavorful, sweet-spicy side dish that can be served with roti or rice. This dish has very less spice which brings out the taste of the bell peppers. A very easy, perfect for bachelors and beginners dish, which can be cooked with very few ingredients. This dish is best for lunch box as it is a dry side dish.

I simply love bell peppers. Although they belong to the chili pepper family, bell peppers are mild and can jazz up a salad in an instant, lend a perky crunch to your pizza, and taste fantastic when roasted. But the appeal of bell peppers goes way beyond their stunning good looks.

Bell peppers are low in calories! So, even if you eat one full cup of them, you get just about 45 calories. Bonus: that one cup will give you more than your daily quota of Vitamin A and C! They contain plenty of vitamin C, which powers up your immune system and keeps skin youthful.  The highest amount of Vitamin C in a bell pepper is concentrated in the red variety. Red bell peppers contain several phytochemicals and carotenoids, particularly beta-carotene, which lavishes you with antioxidant and anti-inflammatory benefits.

Bell peppers reduce ‘bad’ cholesterol, controls diabetes, bring relief from pain and eases inflammation. If cooked for a short period on low heat, bell peppers retain most of their sweet, almost fruity flavor and flavonoid content, which is a powerful nutrient.

The sulfur content in bell peppers makes them play a protective role in certain types of cancers. The bell pepper is a good source of Vitamin E, which is known to play a key role in keeping skin and hair looking youthful. Bell peppers also contain vitamin B6, which is essential for the health of the nervous system and helps renew cells. Certain enzymes in bell peppers, such as lutein, protect the eyes from cataracts and macular degeneration later in life.

So, pop some bell peppers into your shopping basket, and start reaping their rich health benefits!

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 3-4 people

Recipe Courtesy – Vijaya Pai (my mother-in-law)

Ingredients	Quantity
Bell Peppers	3-4 large
Onions	3 medium
Oil	1½ tbsp.
Chickpea(chana) Flour	2 tbsps.
Red Chili Powder	1 tsp or to taste
Sambhar Powder	¼ tsp
Sugar	¼ tsp (optional)
Lemon Juice	few drops (optional)
Salt	to taste

Method

Wash the bell peppers and wipe them dry. Chop them into ½ inch cubes. It should make one large bowl.

Sprinkle about ½ tsp salt on the bell peppers and mix well. Keep aside for 5 minutes. Later add the chickpea (chana) flour, ½tbsp oil and mix well. Keep aside for 5-8 minutes. Cook in microwave for about 1½ minutes on high power. This step is optional.

Meanwhile, finely chop 1 onion. Chop remaining 2 onions into 1 cm square pieces. Heat 1tbsp. oil in a pan, when the oil is really hot; add the onions and sauté for a minute. Add ¼tsp salt and keep frying till the onions become translucent. Now add the bell peppers and mix well. Increase the flame to high and keep stirring for about a minute. Then lower flame to sim and keep cooking for 10 minutes, stirring every 2-3 minutes. Now add the red chili powder, sugar and sambhar powder. Mix and cook for 2-3 minutes. At this point check for salt and adjust if needed. Turn off heat and lemon juice just before serving.

Serve hot with Roti or Rice.

Points to remember:

• It is best to use a flat nonstick pan to for this dish as it helps you cook this dish with less oil and it cooks faster.
• I have used one each of red, yellow and green bell peppers. You can use any combination of bell peppers or use any one type of bell pepper.
• Using sugar is totally optional if using red/yellow bell pepper as they have a sweet and fruity flavor.
• Cooking the bell peppers in the microwave will save you time.

Bhindi Fry

Bhindi Fry is stir fried ladies’ finger (okra) that is slit and stuffed with spice mix such as garam masala or other locally available ground spices. Not to be confused with batter-fried okra which involves deep frying, this dish is just stir fried or sautéed lightly. It can be served as a side dish in accompaniment with steamed rice and dal or with chapati as a form of sabzi.

Okra is one of the most popular and nutritious vegetables in India.  It’s known in many English-speaking countries as ladies' fingers, bhendi, bhindi. Okra is a non-leafy, green vegetable that is widely consumed in India and abroad. It’s popularly called “Bhindi” in Indian households. This vegetable is tender, slightly sticky and dense in nutritional content. 

Whether you eat them raw or you cook them as you like, you’ll surely benefit in more than one ways. Ladies finger helps control diabetes, prevents heart disease, helps you lose weight, improves your immunity, and prevents cancer.

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 2-3 people

Recipe Courtesy – Preetha Pai (My Aunt)

Ingredients	Quantity
Bhindi (Ladies Finger)	20-25
Coriander Powder	1 ½ tsp
Cumin Powder	1 ½ tsp
Chili Powder	1 ½ tsp or to taste
Turmeric Powder	½ tsp
Aamchur Powder/Chaat Masala	½ tsp(optional)
Salt	to taste
Lemon Juice	few drops(optional)
Oil	1 tbsp

Method

Wash Okra thoroughly, spread on a kitchen towel to dry for few minutes. Wipe them with a cloth till they are completely dry. Chop of the stalk and tips. Slit in the center using a knife without splitting them into two.

In a bowl mix together coriander powder, cumin powder, chili powder, salt, turmeric powder and chaat masala/aamchur powder. Stuff in the slit bhindi.

Heat oil on high heat, in a flat pan which has lid. Once hot, add masala stuffed okra into the pan and keep stirring continuously for 30 seconds. Lower the flame and cook, stir once in a while to avoid burning. Keep cooking for 2-3 minutes. close lid and cook for another minute or so. It’s done cooking when the okra is soft to touch and dark green in color. 

Taste one and adjust salt and spices. Cook more if needed. Serve immediately. Add lemon juice if you like just before serving.

Roasted Red Bell Pepper Chutney

A wonderful combination of tangy taste and crunchy texture, sweet bell peppers are the ornaments of the vegetable world with their beautifully shaped glossy exterior that comes in a wide array of vivid colors. Roasting these peppers enhances the flavor.

I came across this recipe ‘Roasted Red Bell Pepper Chutney’ in the newspaper the other day. I tried it and I really loved it, so sharing this recipe here. This recipe has multiple uses:

·        Serve with roti, rice, dosa or idlis.

·        Use as a secret spread for a cheese sandwich.

·        Serve as a dip for nachos or fries.

Preparation time: 10 minutes

Cooking time: 10 miuntes

Serves: 4-5 people

Recipe Courtesy: Susheela Srinivas

Ingredients	Quantity
Red Bell Pepper	1 large
Green Chilies	1 or 2
Red Chilies(Kashmiri)	1 or 2
Sesame Seeds	1 tsp
Turmeric powder	1/4 tsp
Cumin (Jeera) powder	1/2 tsp
Lemon juice	1 tsp
Oil	1 ½ tsp
Tamarind Paste	1tsp
Coriander springs	5-10
Salt	to taste
Water	to grind
For Tempering:
Oil	1 ½ tbsp
Mustard seeds	¼ tsp
Split Bengal gram(Chana Dal)	¼ tsp
Curry leaves	few

Method:

Wash Bell pepper thoroughly, wipe dry and cut into cubes without seeds.

Dry roast sesame seeds in a pan till they are slightly golden. Remove and keep aside.

Heat ½ tsp oil in the pan and fry the green chilies and red chilies for 2-3 minutes. 

Remove and keep aside to cool.

Heat 1 tsp oil in the same pan and fry the bell pepper for 3-4 minutes. Keep aside till it cools down.

In a blender jar add sesame seeds, coriander leaves, tamarind paste, salt, turmeric powder, chilies, cumin powder and 2 tbsp water, grind to a fine paste.

Now add bell peppers and grind coarsely. You can peel the bell peppers if you like. Add water if needed. This chutney tastes good when it is chunky.

Remove in a bowl.

Tempering:

In a small wok heat oil, add mustard seeds and split bengal gram (chana dal) when mustard starts spluttering add curry leaves and switch of the heat. Once the spluttering stops, add the tempering to chutney.

Points to remember:

• Instead of frying the bell pepper in the pan with oil you can also roast the whole pepper directly on the gas. Apply some oil to the surface of pepper prick a few times with a fork and roast them on the gas till you see blisters on the peels. Once cooled peels and grind.
• Place pepper halves, cut sides down, on a foil-lined baking sheet. Bake in a 220°C pre-heated oven for 20 to 25 minutes. Let stand about 15 minutes or until cool. Use a sharp knife to loosen edges of the skins; gently pull off the skins in strips and discard.

Vegetable Jalfrezi

Vegetable Jalfrezi is a type of South Asian curry which involves frying  pieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce. The dish can range in heat from a medium dish to a very hot one.

This English word derived from a Bengali word “Jhalpharezi”, in Bengali, ‘jhal’  means spicy food; in Urdu/Persian, ‘parhezi’  means suitable for a diet. Other main ingredients include bell pepper, onion and tomato.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 3-4 people

Ingredients	Quantity
Medium pot of water
Salt	1 tsp
Turmeric Powder	1/4 tsp
Cauliflower cut into bite size florets	1 cup
Baby corn cut into bite size pieces	1 cup
Carrots chopped	1/2 cup
Oil	1 Tbsp
Onion chopped	1/2 medium
Ginger minced	1 tsp
Garlic minced	2 tsp
Tomato Sauce	1/2 cup (4 oz)
Bell Pepper chopped into bite size pieces	1/2
Frozen Green Peas	1/2 cup
Salt	to taste
Coriander Seeds (dry roasted and powdered)	2 Tbsp
Garam Masala	1 tsp
Red Chili Powder	optional and to taste
Tomato deseeded and chopped	1 small
Lemon Juice	to taste

Method

Bring pot of water to a boil, add salt and turmeric powder. Add cauliflower, carrots, baby corn and boil for 3 minutes. Strain the vegetables and drop them into a bowl of ice and water to stop the cooking. Drain and keep aside after 1-2 minutes. 

In a non-stick skillet or pan, heat 1 tbsp Oil. Add onions and cook 2-3 minutes until light golden. Add ginger and garlic and sauté for 1 minute. Add tomato sauce and cook until the oil separates. Add bell pepper and green peas and cook for 2-3 minutes. Add the half boiled vegetables (cauliflower, carrots, and baby corn), salt, powdered coriander, garam masala and optional red chili powder. Mix well and cook until veggies are tender but not mushy.

Sprinkle a little water over the veggies occasionally to provide moisture so that the dry spices do not burn. Add tomato and mix. Cook for 1-2 minutes. Sprinkle lemon juice and mix.

Serve hot with roti, chapati or naan.

You can also use this as stuffing for frankie.

Tiranga Upkari

Upkari is a Konkani word for something like a stir fry, with very little oil. It sometimes has a tempering of mustard and curry leaves, garnished with grated coconut. It is served as a side dish.

Preparation time: 10 minutes

Cooking time: 5-10 minutes

Serves: 2-3 people

Ingredients	Quantity
Baby corn sliced	1 cup
Beans chopped	1/2 cup
Carrots chopped	1/2 cup
Oil	1 1/2 tsp
Mustard seeds	1 tsp
Curry leaves	5-6
Green chilies	1-2
Salt	to taste

Method

Half boil baby corn, beans and carrots. 

Heat oil in a skillet, add mustard seeds. When they splutter, add curry leaves. Add in slit green chili and all the vegetables. Cover and cook for 4-5 minutes. Sprinkle water if needed. Serve as a side dish.

Mushroom Ghee Roast

Mushroom Ghee Roast is a Mangalorean dish made from grated coconut, tamarind, and cashew nut gravy simmered in ghee taking the gravy to a whole new level. I generally serve it with Chilly Cheese Naan.

Preparation time: 10 minutes

Cooking time: 30 Minutes

Serves: 4 people

Recipe Courtesy: Sanjana Pai

Ingredients	Quantity
Button Mushrooms	200 gms
Ghee	1 tbsp + 1 tsp
Oil	1 tbsp
Onions (finely chopped)	1 cup
Cashew nuts	50 gms
Coconut Grated	½ cup or 100 gms
Kashmir Red Chilies	5-6 whole
Tamarind Paste	½ tbsp
Salt	to taste

Method

Wash mushrooms and pat dry using paper towel. Chop into bite sized pieces.

Grind together coconut, cashew nuts, red chilies into a smooth paste, adding very little water.

Heat 1 tbsp ghee and oil in a non-stick pan. Once hot, add onions and fry for a minute. Add half a teaspoon of salt and fry till onions are soft but not brown. Now add the ground coconut masala. Mix and fry till oil separates from the gravy (appoximately10 minutes). Now add the tamarind paste. Cook till tamarind paste blends into the gravy.

Add chopped mushrooms to this gravy, mix and keep frying till mushrooms are slightly soft. Add water little at a time. Cook the gravy till mushrooms are cooked completely and keep frying till oil separates from the gravy. Adjust salt. Add a teaspoon of ghee and fry for just one minute.

Serve hot with Neer Dosa, Appam, Rice or Roti.

Aloo Jeera

A quick and simple, yet irresistibly tasty dish spiced with cumin seeds. This dish can be served with roti or rice. Thought the list of ingredients seem long they are very common ingredients that you can find in most kitchens in India.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 2 people

Ingredients	Quantity
Ghee	1tsp
Oil	½ tbsp
Cumin Seeds	½ tsp
Coriander powder	½ tsp
Cumin powder	½ tsp
Potatoes (cubed and boiled)	2 medium sized
Ginger garlic paste	1 ½ tsp
Green chillies (finely chopped)	2-3
Turmeric powder	¼ tsp
Salt	to taste
Garam masala	¼ tsp (optional)
Chili powder	½ tsp (optional)
Lemon juice	½ tsp (optional)
Coriander leaves	to garnish

Method

In a pan heat oil and ghee on medium flame. Lower the flame and add cumin seeds. When they become golden, add ginger garlic paste and fry for a minute. 

Now add potatoes, green chilies and fry till all the sides of potatoes are golden in color. Add salt, turmeric powder and fry for a minute. Add cumin powder, coriander powder, garam masala, chili powder and fry for 2-3 minutes. 

Sprinkle some water if you feel the dry powders are sticking to the pan. Taste and adjust salt and chili powder if needed. Garnish with coriander leaves.