Untitled Document
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Tasty Recipes
Non - Vegetarian Recipes
Vegetarian Recipes
Festival Recipes
Regional Recipes
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Indian Vegetarian
Recipies
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Capsicum Delight
Capsicum Delight Recipes
Ingredients
capsicum : 4 to 5 big ones
tomatoes : 1 round sandwich tomatoes
onions : 2 large ones
vegetable oil : 5 to 6 tb spoons
coriander leaves : a bunch of them
salt : to taste
sugar : 2 tb spoons to give a nice taste
chili powder : 1 to 2 tb spoons
garam masala : 1 to 2 tb spoons
tomato ketchup : 2 tb spoons to give a little tangy taste
Method
The way this dish comes out depends largely on the way the onions,
the capsicums, and
the tomatoes are cut. The onions are to be cut long and thin. The
capsicums are to be cut
long and thin too. I would suggest removing the seeds before cutting
capsicums. The
tomatoes on the other hand, are to be cut real small and fine.
Heat oil in the kadai and once hot, add a pinch of Asafoetida (Hing),
a pinch of turmeric
powder, 1 tb spoon each of jeera, mustard seeds and urad dal. Put
the cut onions into the
kadai now. Keep sauting till the onions turn light brown. Now, put
the finely cut tomatoes, 2
tb spoons of sugar, 1 tb spoon of Chili powder, 1 tb spoon of garam
masala , 2 tb spoons
of tomato ketchup, and add salt to taste. Keep sauting again for
another 5 to 7 minutes.
Now, close it and place it aside.Heat some oil in another kadai
and put the finely cut
capsicums into it.
Cover the kadai and cook over low flame. Keep sauting it to avoid
capsicum sticking to the
bottom of the kadai. Cook for about 10 minutes. The smell that comes
out is sure out of
the world!!
When once cooked, add the contents on the other kadai into this
and mix well.I would
suggest using two ladles to mix so that capsicums don't get mashed.Once
thoroughly
mixed, taste it and if you find it a bit spicy, add a little butter
to make it mild.
Seasoning :
3 tb spoon oil
Asafoetida (Hing) : just a pinch
Turmeric powder : a pinch
Urad dal : 1 tb spoon
Mustard seeds : 1 tb spoon
Jeera : 1 tb spoon
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