Capsicum (Green Bell Pepper) ~ Tamalapaku

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Bengali Niramish Thali - Paneer Dalna - Day 18

BM #116 Day 18 -

Today we travel to the Eastern part of India to the state of West Bengal to explore their Niramish menu options. Niramish means vegetarian and no onion-no garlic.

I went through a lot of videos to understand their style of cooking and what combinations of dishes I can make to suit our palate. I took the advice of my Bengali friend in finalizing the menu. Special thanks to her.

In the thali I have arranged the dishes in the following order.
1.Potol Bhaja (Parwal Fry)
2.Paneer Dalna (Recipe below)
3.Bandhakopir Ghonto (Cabbage Sabji)
4.Aloo Posto (Potatoes cooked in Poppy paste)
5.Cholar Dal
6.Papad
7.Rice
8.Mishti Tomato Chatni
9.Kumro Bhaja (Pumpkin Fry)
10.Sandesh

I had a few more things on my list like Mishti Doi, Luchi, Alur Dum and Veg chop. But I was unable to get them done. So if I ever try making this thali again I shall try to include these also.

Recipe Source various youtube videos
Ingredients -

Paneer cubed 1 cup
Peas 1/4 cup
Capsicum/Green Bell Peppers sliced 1/4 cup
Tomatoes chopped 1/2 cup
Salt and Turmeric as needed
Coriander powder 1 tsp
Cumin powder 1 tsp
Garam Masala 1/2 tsp
Sugar 1/2 tsp
Seasoning (Oil 1 Tbsp, Bay leaf 1, Cumin Seeds 1/2 tsp, Cinnamon 1/2 inch piece, Cloves 2, Cardamom 2 pods)

Method Of Preparation -

Soak the cubed paneer in hot water until needed. Or fry the cubed paneer in oil and set aside. [My family prefers the paneer soaked in hot water so I never fry paneer].

In a heated pan, add oil and the rest of the seasoning. Saute for a few seconds and add in the tomatoes. Add in coriander powder, cumin powder, garam masala, salt, turmeric and sugar. Cook until oil oozes out.

Add the peas and bell peppers and mix well. Allow them to cook through.

Add about 1/2 cup of water and let it simmer. Adjust the flavors and add the soaked paneer. Cook for a few more minutes and remove from heat.

Serve with rice/roti or as part of a meal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116

Preparation Time 25 minutes
Serves 4-5

Posted by Harini R on Monday, September 21, 2020

6 comments

categories: Bengali Cuisine, Blogging Marathon, Capsicum (Green Bell Pepper), Curries (Gravy), Dairy Products, Paneer, Peas, Thali, Tomatoes, Vegetables | |

Q - Quinoa Sambar Saadam in Instant Pot

BM #99 Day 17 -

When doing an alphabetical series, Q is typically one of the most difficult letters to come up with a recipe for apart from X. But this time Q for Quinoa was easy to figure out.

I had given up on quinoa for a while as my stomach was not reacting well to it. But my sister suggested that I should soak quinoa for a few hours before using it and that has made a tremendous difference.

This one pot meal is an easy to make and quite filling. I served it with papads and Little Millet Curd Rice.

Ingredients -
Quinoa 1/2 cup
Toor Dal 1/4 cup
Mixed Vegetables chopped 2 cups (Capsicum, Carrots, Peas, Green Beans, Bottle Gourd)
Salt, Turmeric
Seasoning (Oil 1 Tbsp, Peanuts / Cashews handful, Mustard Seeds 1 tsp, Urad Dal 1/2 tsp, Methi Seeds 1/8 tsp, Red chilies 1-2 , Curry leaves few, Asafotida 1/4 tsp
To Grind -
Tomatoes 2 nos
Coconut Fresh or Frozen 3 Tbsp
Sambar Powder 2 Tbsp (adjust as per preference)
Jaggery 1 Tbsp
Tamarind extract 1-2 Tbsp (as preferred)
Green Chilies 1-2 (Optional)
Coriander Leaves handful

Method Of Preparation -

Wash and soak quinoa for a few hours (Optional).

Wash the toor dal. Grind the ingredients listed under 'To Grind' and set aside.

Power the Instant Pot, making sure the inner pot is in place. Set it to 'Saute' mode.

Once it indicates that the pot is hot, add oil and the rest of the seasoning ingredients. [If the seasoning is preferred after, remove the seasoning and set aside.]

Saute the mixed vegetables for a minute or two. Add the drained quinoa and toor dal and about 2 1/2 cups of water, the tomato-masala puree from step 2.

Sprinkle salt and turmeric. Mix well.

Put the Instant Pot lid on. Cancel the 'Saute' mode. Set it to 'Manual' or 'Pressure Cook' mode for 12 minutes.

Allow it to naturally release the pressure.

Open the Instant Pot lid, and if the seasoning was set aside, add the seasoning and mix well.

If the consistency needs adjustment, put the Instant Pot on 'Saute' mode and let it simmer for a few minutes. Unplug the Instant Pot.

Serve hot with extra ghee and papad.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

An InLinkz Link-up

Preparation Time 30 minutes
Serves 3

Posted by Harini R on Friday, April 19, 2019

11 comments

categories: Beans And Dals, Blogging Marathon, Capsicum (Green Bell Pepper), Carrots, Grains and its Products, Instant Pot Recipes, Peas, Quinoa, Quinoa Recipes, Toor Dal (Kandi Pappu), Vegetables | |

Kadai Paneer

BM #85 Week 3 Day 2 -

Kadai Paneer is typically a Dhaba style dish with Paneer, Capsicum and onion simmered in a special blend of spices and tomato puree.

In this week's series of Main course Gravy/Rice, this features as a family favorite ever since I first made it at home.

I sometimes make the Kadai masala powder with just Coriander seeds and it turns out just awesome. Instead of cream I sometimes use cashew butter or just grind 8-10 cashews along with tomato puree.

Recipe Source Here
Ingredients -

Bell Peppers, cubed 1 cup
Onions, Cubed 1/2 cup
Paneer, cubed 1 1/2 cups
Tomato Puree from 3-4 tomatoes
Salt, Sugar, Red Chili Powder and Cream as needed
Garam Masala 1 tsp
Seasoning (Butter 1 Tbsp)
Kadai Masala - Dry Roast
Red Chilies 3-4
Pepper Corns 1/2 tsp
Coriander Seeds 1 Tbsp
Cumin Seeds 1 tsp
Fennel Seeds 1/2 tsp
Kasuri Methi 1 tsp

Method Of Preparation -

In a heated pan, dry roast the spices one by one (listed under 'Kadai Masala').

Coarse grind the spices, take about a teaspoon of it and set aside. Grind the remaining spices finely.

In a heated pan, add butter and the coarsely ground kadai masala. Add in the cubed onions and bell peppers and saute for a couple minutes making sure they are not cooked through.

Add in the tomato puree, salt, red chili powder, garam masala and sugar.

Allow it to cook for a few minutes.

Add in the cubed paneer, sprinkle the finely powdered kadai masala and cream. Mix well and remove from heat.

Garnish with coriander leaves and serve hot with naan/roti/rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#85.

Preparation Time 25 minutes
Serves 4-5

Posted by Harini R on Sunday, February 18, 2018

12 comments

categories: Blogging Marathon, Capsicum (Green Bell Pepper), Curries (Gravy), Dairy Products, Onions, Paneer, Tomatoes, Vegetables | |

Whole Wheat Vegetable Momos

BM #84 Week 2 Day 2 -

Vegetable Momos are a craze in many parts of India and has become an integral part of the street food scene there. It is such a simple idea to eat a healthy meal with fresh vegetables and crisp flavors. Accompanied by a spicy chutney (the recipe will be posted shortly), it makes a delightful snack/appetizer.

I have tried to make it healthy by making the wrapper at home with whole wheat flour. But I am told there are some egg free momo wrappers available in the market. Also there are many variations and possibilities and I am sure each of them would be just as delightful.

I made these on a wintry evening not confident that my family will enjoy these. I realized I had under estimated them as I barely had one momo to taste. The little one found them too spicy to her taste. It is slowly becoming a delicate dance trying to balance the taste buds of the spice lovers and the bland food lovers.

Note to self - Make the momos bland and the chutney spicy to achieve harmony at home :).

Ingredients -
For the wrapper -
Whole Wheat Flour 1 1/2 cups
Salt 1/4 tsp
Vegetable Oil 1 tsp
For the Filling -
Vegetable Oil 2 tsp
Ginger, grated 1 tsp
Garlic, grated 1/2 tsp
Cabbage, shredded 1 cup
Carrot, shredded 1/2 cup
Bell Peppers of all colors, finely chopped 1/2 cup
Green Chilies finely chopped, Salt as needed
Soy Sauce 1 tsp
Vinegar 1 tsp

Method Of Preparation -
For the Wrapper -
In a mixing bowl, add wheat flour, salt and warm water and knead into a soft dough. Cover and set aside for 15-20 minutes.

For the Stuffing -
In a heated pan, add oil and saute the green chilies, ginger and garlic for a few seconds. Add in the vegetables and lightly saute them making sure they retain their crispness.

Add in salt, soy sauce and vinegar. Mix well and remove from heat. [Adjust spices if needed.]

Allow the stuffing to cool while working on the dough.

To Assemble the Momos -
Pinch a marble sized dough and roll out like a roti. Put a tablespoon of filling in it. Close the edges like a frill and gather the pleats to the center and seal. Pinch off the extra dough in the center if needed. Continue till all the momos and similarly done.

Transfer them into a greased steamer basket. Steam for about 10-12 minutes and check if they appear glossy.

Allow them to sit in the steamer for a few minutes.

Serve warm with the spicy momo chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84.

Preparation Time 45 minutes
Makes 10

Posted by Harini R on Thursday, January 11, 2018

11 comments

categories: Appetizers and Snacks, Blogging Marathon, Cabbage, Capsicum (Green Bell Pepper), Carrots, Flours, Healthy Snacks, Vegetables, Wheat Flour (Godhuma pindi) | |

Schezwan Noodles

BM #82 Week 1 Day 3

Noodles of any kind are welcome at our place. I have observed that is the case with most of the kids of this generation. So my older one helped me shop for the ingredients and also helped in emptying the bowl :)

In fact these noodles were enjoyed by the whole family with a generous helping of tofu to the side.

Recipe Source Adapted from the Hakka Noodles Packet
Ingredients -

Cabbage , Carrot and Bell Peppers julienned 3-4 cups
Hakka Noodles or any noodles preferred about 2 cakes
Tofu julienned and sauteed separately
Schezwan Sauce 3-4 Tbsp (I used store bought)
Salt to taste
Spring onions for garnish ( I ran out of them :))
Sesame Oil 2 Tbsp

Method Of Preparation -

Boil the hakka noodles as per the instructions on the pack. Wash in cold water and spread the noodles in a single layer.

While the noodles are cooking, in a heated wok, add in the vegetables and stir fry them until they are cooked but retain a crunch (about 7-8 minutes).

Add in the sauteed tofu and the schezwan sauce. Sprinkle salt as needed.

Add in noodles and gently toss them around so the sauce is well coated.

Serve them hot for a filling meal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82..

Preparation Time 30 minutes
Serves 3-4

Posted by Harini R on Sunday, November 5, 2017

11 comments

categories: Blogging Marathon, Cabbage, Capsicum (Green Bell Pepper), Carrots, Indo Chinese, International Recipes, Noodles, Soy Products, Tofu, Vegetables | |

YangpabBang ~ Onion Bread - Korea

For the penultimate day of this series, I hurriedly baked this colorful bread. This bread is from Korea and probably is meat based. I have followed this recipe almost as is from Varada's space. She has used colored peppers and onions and made a delightful bread.

The day I baked this bread, I was in a hurry to take the pictures before the sun light disappears and made a blunder of slicing it while it was still hot. So the bread turned out a little soggy. But it tasted awesome when toasted the next day.

Recipe Source here
Ingredients -

Bread Flour 1 cup
Whole Wheat Flour 1 cup
Vital Wheat Gluten 2 Tbsp
Salt 3/4 tsp
Butter at room temperature 2 Tbsp
Warm Milk 1 cup + more if needed
Sugar 1 Tbsp
Active Dry Yeast 1 1/2 tsp
For the Filling -
Red Onions, sliced 2-3 Tbsp
Colored Bell Peppers, sliced 1 cup
Fresh Mozzarella Cheese 1/4 cup
Salt as needed
Red Pepper Flakes as needed

Method Of Preparation -
To prepare the Dough -

In a bowl of warm milk, add sugar and yeast. Set aside for the yeast to froth up.

In a stand mixer bowl, add the flours, gluten, salt and butter. Rub the butter into the flours.

Pour in the yeast solution and knead to a soft and pliable dough.

Place the dough in a well oiled bowl, cover and set aside in a warm place to double.

To Prepare the filling -
Place the sliced vegetables in a colander and sprinkle salt. Let them sweat a little bit. Pat dry the vegetables and mix in crumbled mozzarella cheese.

To Prepare the Bread -
After the dough has doubled, transfer onto a clean and floured work surface.

Roll into a thick rectangle.

Place the filling in the center and fold in the sides and seal the edges.

Transfer the loaf onto a greased loaf pan, cover and set aside for 30 minutes.

Sprinkle the remaining filling on the top of the bread.

Preheat the oven to 375 °F. Bake the bread for 45 minutes. Switch off the oven.

Leave the bread in the oven for another 10 minutes.

Remove and let it cool for a few minutes. Invert onto the cooling rack, slice upon cooling.

Serve it toasted.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

An InLinkz Link-up

Preparation Time 25 minutes + Resting time 2 1/2 hrs + Baking time 55 minutes
Makes a 9 inch loaf.

Posted by Harini R on Saturday, April 29, 2017

10 comments

categories: Baking, Blogging Marathon, Bread flour, Breads n Rolls, Capsicum (Green Bell Pepper), Flours, Onions, Savory Bakes, Vegetables, Wheat Flour (Godhuma pindi) | |

Capsicum Masala

BM #71 Week 3 Day 1 -

For this week I have chosen to highlight an entire meal as in a thali. Today's meal shows a special platter which is typically prepared when we have close friends over. In this thali I made..

Rice, Roti, Salad, Dondakaya Fry, Capsicum Masala, Mango Dal, Drumstick Rasam, Lemon Pickle, Beerakaya Pachadi, Papad, Yogurt and Instant Dates Kheer.

Ingredients -

Capsicum /Green Bell Pepper , seeded and chopped 1 cup
Onion, chopped 1/2 cup
Tomato, chopped 1 cup
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad dal 1 tsp, cumin seeds 1/4 tsp, curry leaves few)
To Grind -
Roasted Peanuts a handful
Walnuts 4-5
Dalia/Puthana/Putnala pappu/ Roasted Gram 2 Tbsp
Sesame Seeds 2 tsp
Coriander seeds 1 tsp
Cumin Seeds 1/2 tsp
Green Chilies 3-4
Coriander leaves few

Method Of Preparation -

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, add onion.

Saute onion and after it is golden brown, add the tomatoes and chopped capsicum and cook until almost mushy.

Grind the ingredients into a fine paste and add it to the simmering vegetable mixture adding a little water as needed.

Cook for a few minutes so the flavors blend in.

Remove from heat and serve it warm with rice or roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.

Preparation Time 25 minutes
Serves 4-5

Posted by Harini R on Saturday, December 17, 2016

5 comments

categories: Blogging Marathon, Capsicum (Green Bell Pepper), Curries (Gravy), Dry Fruits and Nuts, Onions, Peanuts, Thali, Tomatoes, Vegetables, Walnuts | |

Bisi Bele Bath

For Day 2 Week 2 of BM #49, here is a classic weekend brunch at my parent's place. I have enjoyed many weekends in my childhood slurping on Besi Bele Bath (BBB) with freshly made ghee and a variety of papads/Vadiyams.

I very rarely make this at home as it is not as popular with my kids and husband. But I made this when we invited our friends over on a weekend. Apparently BBB happens to be one of their favorite South Indian food. I had forgotten to set aside a small portion for the pictures which resulted in very little leftover for the pictures. :) I had made seasoned curd rice (Daddhojanam) as well.

Ingredients -

Rice 1 1/2 cups
Toor Dal 3/4 cup
Assorted Vegetables cubed 3 cups
[Carrot, Potatoes, Bell Pepper, Drumstick, Tomatoes, Green Beans are the popular choices]
Salt as needed
Tamarind Extract as needed
Green Chilies as needed
Ghee for Seasoning and garnish as needed
Coriander leaves, finely chopped
Seasoning (Ghee, Mustard Seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Asafoetida couple pinches, Curry leaves few, Red Chillies 2)
For the Masala -
Dhaniya/Coriander Seeds 2 tsp
Menthi / Fenugreek Seeds 3/4 tsp
Coconut Powder 2 tsp or more
Dried Red Chilies 4-5 (or as needed)
Urad Dal 2 tsp
Chana Dal 2 tsp
Cloves 3-4
Jeera/Cumin Seeds 1 tsp
Cinnamon about 1 inch piece
Dagad Phool / Rathi Puvvu about a generous pinch

Method Of Preparation -

Wash the rice, toor dal and vegetables. In a pressure cooker add enough water (typically for the quantity mentioned I would add 5-6 cups water) and cook for 15-20 minutes or 2 hisses.

Meanwhile roast all the ingredients listed under 'For the Masala' and grind into a fine powder.

In a separate wok/kadai, heat ghee and the seasoning ingredients. After the mustard seeds pop and the dals are golden brown, saute the green chilies. Add the cooked dal-rice mixture and mix well.

Sprinkle salt, the masala powder made in step 2 (add 2 tsp of the powder and more if needed), tamarind extract. Add sufficient water to make the mixture a little runny. Taste and adjust the flavors.

Serve hot with some ghee and papads. [We always felt that BBB had a unique taste after it cools down :)]

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 49.

Preparation Time 45 min
Serves 4

Posted by Harini R on Wednesday, February 11, 2015

10 comments

categories: Blogging Marathon, Capsicum (Green Bell Pepper), Carrots, Drumsticks, Grains and its Products, Rice Recipes, Sona Masoori Rice, Tomatoes, Toor Dal (Kandi Pappu), Vegetables | |

Kitheri - Kenya

K for Kenya. Just as any African cuisine, this particular stew definitely appeals to the Indian palate. In Kenya, Kitheri is made in almost every home with slight variations.

It is said that, to get the authentic taste of kitheri, the stew needs to be cooked on low heat. Also the corn used is a different variant of corn native to Kenya.

But this stew was just as popular at home with the ingredients we get locally. This is very filling and can be a meal by itself.

Recipe Source here
Ingredients -

Coconut Oil 2 tsp (I used Olive Oil instead)
Onions, chopped 1/2 cup
Garlic, grated 1 tsp
*Red Kidney Beans / Rajma 1/2 cup (or canned kidney beans)
Potatoes, peeled and chopped 1/2 cup
Carrots , peeled and chopped 1 cup
**Red and Green Capsicum, cored and chopped 1/2 cup
Zucchini, chopped 1 cup (I didn't use)
Corn, 1 cup (I used frozen corn)
Tomatoes 2 + Tomato paste 1 tsp
Vegetable Stock 1 cup
Salt as needed
Coriander leaves chopped 2 Tbsp

*I soaked the kidney beans overnight and boiled them to use in this recipe.
** I sneaked in some crushed serrano peppers (green chillies) as well as I felt the stew would be too bland for our taste!

Method Of Preparation -

In a thick bottomed pan (I used a pressure cooker), heat oil and saute the onions and garlic until the onions turn golden brown.

Add in the vegetables, tomato paste, vegetable stock, cooked red kidney beans and salt.

Cover and let it cook for about 30 minutes on a medium flame. I pressure cooked for about 20 minutes (typically 2 whistles) and after I could take the lid off, I let it simmer for another 10 min.

Remove and serve hot. We had the stew as is but according to the recipe source, it is typically served with Roti or Chapati Bread as they call it.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.

An InLinkz Link-up

Preparation Time 35 min
Serves 3-4

Posted by Harini R on Friday, September 12, 2014

18 comments

categories: Beans And Dals, Blogging Marathon, Capsicum (Green Bell Pepper), Carrots, Corn, International Recipes, Kidney Beans(Rajma), Onions, Potatoes (Alu), Soups, Tomatoes, Vegetables | |

Tamalapaku

Bengali Niramish Thali - Paneer Dalna - Day 18

Q - Quinoa Sambar Saadam in Instant Pot

Kadai Paneer

Whole Wheat Vegetable Momos

Schezwan Noodles

YangpabBang ~ Onion Bread - Korea

Capsicum Masala

Bisi Bele Bath

Kitheri - Kenya

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