Veg Jalfrezi

Mixed Vegetables:
Capsicum / Green Bell Peppers - 2 large ones
Carrots
Green Beans - optional
Cauliflower - optional
Red Potato - Optional

Oil - 2 tbsp
Butter - 2 tsp
Cumin Seeds - 1 tsp
Ginger Garlic Paste - 1 tbsp
Green Chili - 2, chopped
Yellow Onion -1, sliced
Tomato -1 , sliced
Cumin Coriander Powder - 1 tsp
Cayenne Pepper - a pinch
Kasturi Methi / Dried Fenugreek Leaves - 1 tsp, crushed

Heat oil in a large pan. Add cumin seeds, ginger garlic paste and green chili. The add the sliced onion and fry for a few minutes.

Add thinly sliced red potato, if using. Cook for some time.

Once the potatoes are half done, add capsicum and the rest of the vegetables. Add salt, cumin coriander powder and cayenne.

After a while add the sliced tomato. Cook till the vegetables are done but still slightly crunchy.

Add the kasturi methi and mix it well and serve hot.

Cauliflower with Green Bell Pepper

Cauliflower - 1/2 head, cut into small florets
Green Bell Pepper / Capsicum - 1 small, thinly sliced
Yukon Gold Potato - 1 small, thinly sliced (Optional)
Frozen Green Peas - 1/4 cup
Ginger - 1 inch, grated
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Turmeric - 1/4 tsp
Red Chili powder - 1/4 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Bay Leaf - 1
Green chilies - 2
Olive Oil - 2 tbsp
Aamchur (dried mango powder) - 1 tsp
Salt

Heat a pan and add 1 tbsp. of olive oil. Immediately add half the cumin seeds, cauliflower and potato(if using). Toss on high heat for a few minutes. Add salt and turmeric powder. Once the vegetables start taking on color, keep aside. (This step can also be omitted and cauliflower and potato can be added directly after tempering the oil with the spices and ginger).

In the same pan, add another tbsp of oil and temper with cumin seeds, hing, bay leaf and green chilies. Add grated ginger and the dry spices and cook on low for a few minutes.

Now add half cooked cauliflower florets and potato slices, sliced green pepper and frozen peas and salt and toss well with the spices. Add half cup of water and cover and cook till the vegetables are tender. Sprinkle water in between if required.

Once the vegetables are cooked, mix the aamchur powder, toss and serve hot.

Stuffed Capsicum

Capsicum / Green Bell Peppers - 4
Cooked Quinoa / Couscous / Brown Rice - 1 cup
Olive Oil - 1 tbsp
Yellow Onions - 1/2 cup, chopped
Garlic - 1 clove - minced
Jalapeno / Green Chili - 2, finely chopped
Tomato Paste - 1 tbsp.
Salt
Fresh Shrimps or Mushrooms, if making vegetarian - a handful
Cashew nuts - a handful, (optional)
Mozzarella / Cheddar cheese - 1/2 cup, grated


Preheat oven to 375F.

Wash and dry the peppers well. Cut the tops off each pepper; pull out the stem portion and seeds.  Clean out the peppers so no seeds remain and the center ribs are carved out to make room for the stuffing. If pepper does not stand up straight, slice a little off the bottom of the pepper to level it out. Place the peppers on a foil lined baking dish.

Heat a skillet, add olive oil, garlic, green chili and chopped onions. Cook till the onion becomes soft.

Add the mushrooms or shrimps and and cook till they are just done. Add the tomato paste, salt, cashewnuts and cooked quinoa and mix well. Remove from heat.

Divide into 4 portions and stuff the capsicums with this mixture. Sprinkle shredded cheese on top. Bake in preheated oven for 20 to 30 minutes till the capsicums are cooked and the cheese is brown and bubbly. Serve warm.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chickpea Fajita

Dried Chickpeas - 1 cup
Green Bell Pepper - 1 big, cut into thin long slices
Red Bell Pepper - 1 big, cut into thin long slices
Red Onion - 1/2, sliced
Garlic Cloves - 4, thinly sliced
Ginger - 1/2 inch, thinly sliced
Red Chilies - 2, chopped
Roasted Cumin Powder - 1 tsp
Roasted Coriander Powder - 1/2 tsp
Cayenne Pepper - 1/4 tsp
Lemon Juice - 1 tsp
Salt
Olive Oil - 1 tbsp

Soak the chickpeas overnight in plenty of water. Drain and rinse and add 2 cups of water. Cook in the pressure cooker for 5 whistles after full pressure is reached. Remove and drain the excess liquid.

Heat a big skillet. Add olive oil, sliced ginger, garlic, chopped red chilies. Saute on low heat for a minute.

Then increase the heat and add onion, peppers, salt. Saute on high heat for a couple of minutes. The vegetables should be cooked but crisp.

Then add the cooked chickpeas, cumin coriander powder, cayenne and adjust salt. Toss everything together for a minute more. Remove from heat, add lemon juice on top and serve immediately on corn tortillas.

Capsicum Zunka / Bell Pepper with roasted chickpea powder

Green Bell Pepper - 2 small, cut into small cubes
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Asafoetida / Hing - a pinch
Green Chili - 2, finely chopped
Yellow Onion - 1 small, chopped
Salt
Turmeric - a pinch
Paprika - 1/2 tsp
Spicy Chickpea Powder - 1 tbsp

Heat oil in a skillet. Add the mustard seeds and once they begin to splutter add the hing, green chili and chopped onion. Saute till the onion gets soft.

Add the chopped bell pepper, salt and turmeric. Mix well. Cover and cook on low fire for around 7 minutes till the capsicum is cooked.

Add the spicy chickpea powder and paprika. Cook for a few minutes more till the spices mix together.

Serve hot with steamed brown rice.

Methi Capsicum

Potato – 1 medium sized, cut into thin small triangular shaped slices
Capsicum – 1, cut into small squares
Fenugreek / Methi Seeds – 1/2 tsp
Yellow Onion – 1 small, chopped
Garlic – 2 pods, thinly sliced
Ginger – ½ inch, thinly sliced
Tomato paste – 1 tbsp or 1 fresh tomato chopped
Turmeric powder - a pinch
Red Chili powder - 1/4 tsp
Salt
Oil – 2 tbsp
Cilantro for garnishing (optional)

Heat oil and temper with methi seeds.

Add the chopped onion and fry till translucent.

Add the potato, ginger and garlic slices and saute for 5 minutes.

Then add turmeric, chili powder, salt, tomato paste and capsicum. Toss for a minute and cook covered, on low heat till the potato and capsicum are soft. Garnish with chopped cilantro before serving.

Sending this recipe to Anu's "SYF&HWS - Cook with SPICES" guest hosted by Vardhini of  Zesty Palette.