Bell Pepper Pachadi

I had some red and yellow baby bell peppers since many days and also some big red peppers and i made this pachadi with all of them. I also made Chikkudu kaya curry along with this and we kept eating more and more food saying Hmmm this is good.

This tasted good with curd rice or any kind of rice as a substitute for pickle and we can store this for a week in Refrigerator

Ingredients

Around 4 cups of chopped bell peppers/capcicum ( i used red and yello colors)
4 to 5 green chillies (adjust to your spice level)
1 BIG onion sliced
2 Tbsps tamarind paste (adjust to your taste)

For seasoning

1 tsp mustard seeds
1 tsp cumin seeds
1 tsp Urad Dal (black gram Dal)
pinch of asafoetida & pinch of turmeric powder
2 dry red chillies de-seeded
few curry leaves
1 Tbsp oil
Method

1) Heat 1 tsp oil in a Pan fry green chillies for 2 mins and then add chopped capcicum and fry for 2 to 3 mins. Remove from pan and cool.

2) Grind the fried green chillies, capcicum and tamarind paste to a smooth paste and keep aside.

3) Heat 1 Tbsp oil in the same pan and splutter mustard seeds. Add cumins seeds and urad Dal and once they turn golden color add red chillies, curry leaves, asafoetida and turmeric powder and fry for few seconds.

4) Add sliced onions and fry until they turn light brown and add the ground paste and salt and stir-fry for 15 to 20 mins on low heat until the paste is completely fried in oil.

Serve with hot rice with ghee

Kadhai Paneer

Ingredients

* 1 cup paneer cut into bite size pieces
* 1 medium red bell pepper chopped(capsicum)
* 1 medium green bell pepper chopped
* 2 Tbsps oil
* 3 medium tomatoes
* 1/4 inch piece of ginger
* 1 green chili
* Pinch of asafoetida
* 1 tsp cumin seeds
* 1 and 1/2 tsps coriander powder
* 1/2 tsp Chilli powder
* 1/2 tsp turmeric powder
* 2 Tbsps dry fenugreek leaves (kastoori methi)
* salt to taste
Method:

1) Blend tomatoes, green chillies and ginger into paste and keep aside.

2) Heat oil in a pan fry paneer until it turns light brown and keep aside. In the same pan fry Bell peppers until they turn tender and keep aside

3) In the remaining oil in the same pan, add cumin seeds and once they crack add asafoetida, tomato/ginger paste, coriander, turmeric, chilli powders, salt and fenugreek leaves. cook in medium heat for 5 mins or until oil seperates from the mixture.

4) Add paneer and bell peppers and some water and let it simmer for about 5 mins in low heat.

Server Hot with Any Indian Bread or Steamed Rice

Bell Pepper Soup (Capcicum)

Ingredients

2 large peppers chopped, 1 Yellow and 1 red (capcicum)
2 garlic cloves peeled
1 small onion (1/2 cup chopped)
1/2 teaspoon olive oil
1/2 teaspoon cumin powder
1 teaspoon fresh ground pepper
1 teaspoon dried basil
salt to taste
Method

1) heat Oil olive and throw in cumin powder, add chopped onion and fry for a minute and then add chopped red and yellow bell peppers, garlic and cover and cook in medium-low heat for around 10 mins

2) Once the ingredients are cooled, blend them into smooth paste with 2 cups of water and Strain the juice to the same pan you used for frying the veggies.

3) Bring the soup to boil, add salt and pepper. At the end add dried Basil and serve Hot with your choice of bread