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Monday, 29 February 2016

Sprouted Methi Pickle

Sprouted Methi Pickle!
Posted by Subha Raghunath on 29/02/2016

Dry Methi seeds-1/2 cup or sprouted Methi seeds-2cups
Tamarind- lemon sized
Gingelly oil/nallennai-1/2 cup
Mustard seeds-1 tsp
Water-3/4th to one cup
Curry leaves-1 sprig
Turmeric powder-1/2 tsp
LG powder-1/2 tsp
Salt- as required
Red chilli powder- tbsp
Jaggery- 2 tbsp

Method :-  Sprout dry methi seeds. Half cup of dry methi seeds will yield approx two cups of sprouted methi. Heat oil in a pan. Add M. seeds and add sprouted methi seeds. Stir quickly. Add curry leaves. Take tamarind extract adding water and allow it to cook in low heat. Stir occasionally. When the content is boiling, add haldi,LG powder. After twenty mins, you will notice, content reduced, oil absorbed and oil starts leaving the sides. Sprouted methi should have cooked well and raw tamarind smell should have gone. Add red chilly,salt and jaggery. This thokku will be in gojju consistency. Allow it to cool and store it. Can be used in rice/idly/dosa. Use in moderation!  Diabetic friendly!


Vegetable Puffs

Vegetable puff recipe
Posted by Menaka Chandrasekar on 28/02/2016

Ingredients For stuffing 
1 cup Mixed vegetables chopped finely (i used carrots, onion, tomato, potatoes, mushroom, peas, capsicum )
2 green chillies chopped finely
1tbsp ginger garlic paste
7-8 Curry leaves
1 tbspn red Chilli powder 
1/2 tbspn sambhar powder or garam masala 
1/2 tspn turmeric powder
1/2 tspn coriander powder
About 1tspn Mustard, jeera for sauté 
Salt to taste.

Method : In a pan, heat some oil and sauté mustard and jeera until they crackle and then add in onion, curry leaves and green chillies.  Sauté till slightly browned and add in.  Ginger garlic paste and fry till raw smell goes away. Next add in veggies one by one and sauté everything till well cooked. Add in all spice powders and salt and stir well for 5 mins. Keep aside  For puff base I used a ready made puff pastry sheet( 1 sheet is about 12 inches square and yields 4 puffs). Preheat oven to 220 deg celcius.

Meanwhile prepare a baking tray lined with aluminium foil and grease with oil slightly. Thaw and prepare the pastry sheets as per the instructions given in the cover. Cut the big pastry sheet into smaller squares and place 2 tbspn stuffing in each square and fold over in a triangle or fold in half (rectangular). Press down the edges with a fork. Place the puffs on the baking tray and coat the top with ghee slightly.  Bake for 20-25 mins on 220deg celcius until the puff has become flaky and browned well.  Serve with chilli ketchup and piping hot tea


Chakli

Simple Chakli.
Posted by Annapoorani Ganesan on 28/02/2016

Besan 1 cup, rice flour 2 cups, chilli powder, daniya poder, salt, hing, jeera and biutter.  Mix all ingredients and bind like roti dough by adding water.  Make chakli with the help of Murukku kozal through single star blade.  Deep fry until get goden brown colour.  Serve with hot tea or coffee.


Kitchen Tips # 21

Kitchen Tips # 21
Posted by Swaminatha Sharma on 28/02/2016

1. ஒரு டேபிள் ஸ்பூன் தனியா மிளகு 6 இரண்டையும் வறுத்து பொடியாக்கி புளிகாய்சலை சாதத்துடன் கிளறும்போது சேர்த்து கலந்து பிசைந்தால் புளியோதரை சூப்பராக இருக்கும். Add 1tsp of Pepper and Dhaniya dry roasted and powdered in Puli-kaaichal, which gives good aroma and taste.

2. ரவா உப்புமா செய்யும்போது பாதி தண்ணீரும்,பாதி தேங்காய் பால் அல்லது பசும்பால் சேர்த்து செய்தால் உப்புமா மிகவும் சுவையாக இருக்கும். Upma will be tasty and awesome if we add 1/2 water and 1/2 Coconut milk or Milk to it.

3. மெதுவடை செய்யும்போது உளுந்தை சரியாக 1/2 மணிநேரம் ஊறவைத்தால் போதும்.முக்கால் பாகம் ஊறியும்,கால் பாகம் ஊறாமலும் இருப்பது தான் சரியானபதம். The exact time of soaking for Urud-dal vada would be for 30 mins where half is good soaked and half will be half soaked.

4. பாகற்காயை எப்படி செய்தாலும் கசக்கும்.அதற்க்கு காயை அறிந்து முதலில் உப்பு போட்டு பிசைந்து 10 நிமிடம் ஊறிய பிறகு,புளித்தண்ணீரில் 10நிமிடம் ஊறவைத்து கழுவி சமைத்தால் கசப்பு ஒரளவு குறையும். To remove the Kasappu from Bittergourd, just cut to pieces, add salt and keep aside for 10 mins. Then soak in Tamarind Water for 10 mins, will reduce the maxikum bitterness from it.

5. தேங்காய் தண்ணீரை வீணாக்காமல் ரசத்தில் சேர்த்தால் ரசம் மிகவும் ருசியாக இருக்கும். Adding Coconut water to Rasam will enhance the taste of the rasam.

Garlic Kuzhambu

Poondu(Garlic) Kuzhambhu Recipe
Posted by Shankar MrsGowri on 28/02/2016

4 pal poondu oru thundu inji 1 tsp jeera oora vechikongha... For 15 mins.  In a kadai pour 1 tbsp gingly oil... Add mustard hing red chillies(2) curry leaves... Then fry onions... When they are translucent ... Add one finely chopped tomato...then add garlic cloves(min 20) ... Fry well.... Then add sambhar podi... Fry till raw smell goes .... Then grind and the soaked garlic ginger jeera mix... Fry till oil oozes out.... Add salt and pour 1/2 cup tamarind water and 1/2 cup water.... Boil until the oil oozes out.... Garnish with fresh curry leaves... Serve with hot rice...


Saturday, 27 February 2016

Vegetable Kichadi @ Bengali Kichadi

VEGETABLE KICHADI/BENGALI KICHADI
Posted by Sowjanya Suraj on 27/02/2016

INGREDIENTS
RICE 1 CUP
MOONGDAL(yellow or pink variety) 1/2 cup
potato,beans,peanut,carrot,capsicum finely chopped 1/2 cup
GHEE 4 TBSP
ONION 2 (FINELY CHOP
CINNAMON STICK
ANA FLOWER
CORIANDER LEAVES
curry leaf
turmeric powder
ginger,garlic,green chilli 1tbsp

METHOD :  In a kadai, add ghee.When it becomes hot , add ginger,garlic,green chilli,clove,cinnamon stick,turmeric powder.Fry nicely.  Add chopped onions,and fry well.Then add cut vegetables and then rice and moongdal. Fry for 2 mins.  Transfer to a big vessel.Add 4-5 cups of water.And cook in pressure cooker for 8-10 whistles.  After cooker can be opened add salt and some more ghe.Mix well.  Serve hot with any raitha.


Manchow Soup

MANCHOW SOUP
Posted by Lakshmi Vasanth on 22/02/2016

Ingredients:cabbage, carrots, onions , capsicum (finely chopped) –all each 2 tbsp,Corn Flour - 3 tsp, Salt, Sugar – only 1 tsp 
Vinegar - 1 tsp, White Pepper - 1/2 tsp, Soya Sauce - 1 tsp
Aginomotto - 1/2 tsp, Spring Onions , Coriander stems 2 tsp finely chopped Garlic 10 pods - ginger 1 inch - green chillies 3 ( all finely chopped ), Tamarind Pulp - 2 tsp, Black Salt – 1/2 tsp

Method : Heat oil in a pan add the garlic, chilli, ginger and sauté then add all the vegetables and fry for 1-2 minutes.Now add ajinomoto and fry for more 2 mins and then add 3 cups of water.To this add salt, sugar only 1 tsp, soya sauce, pepper pd, tamarind juice and bring to boil, Once the mixture is boiling add corn starch gradually and stir constantly until it thickens. Now add vinegar, spring onions leaves and coriander stems and bring to boil for 2 mins Serve hot with fried noodlles


Milagu Kuzhambu

Milagu Kuzhambu Recipe
Posted by Gayathri Babu on 27/02/2016

1 cup toor dhal, 10 to 20 pepper, chilly, hing , should be fried in oil and after switching off the flame 2 table spoon of coconut which is to be grinded coarsely.  Pls note that this should not be finely grinded.  Soak 1 lemon size of tamarind n squeeze the juice from it

In iron kadai pour gingelly oil and temper mustard seeds, hing, kadalai paruppu, chilly and curry leaves. Then add tamarind extract and after little boiling, the grinded paste should be added

Ellam sernthu nalla kothichu ennai piriyanum. That's all, But kilarindu irukkanum, else Adi pidikkum


Microwave Mysorepak

Microwave Mysorepak
Posted by Usha Sivasankaran on 18/02/2016

Ingredients:
1/2 cup Besan flour(sieved)
3/4 cup sugar -powder it nicely 
Cardamom powder is optional
Ghee-1/2 cup melted 
Milk 2tsp 
Greased small tray -1

Method:  Take a tbsp of melted ghee and mix with Besan flour nicely and microwave on high for one minute.nice aroma comes, remove.  Now add rest of the ghee and milk slowly and mix without forming any lumps.add sugar mix.  Microwave again for one minute on high .it will start thickening .you can see ghee floating on top.  Remove ,mix well with a spoon and again microwave for one more minute.  The mixture will start foaming and bubbling .this is the indication for transferring the mixture to the greased plate. (again u can microwave for another last 30 seconds, as the oven defer from one another.  Pour the mixture on to a greased tray. allow to cool for atleast 15minutes completely ...cut into square shapes. the extra ghee on the plate can be removed, and can be used in cooking.  Serve and enjoy.


Idly Cake

IDLY CAKE
Posted by Priya Srn on 24/02/2016

Ingredients 
1 cup Maida
1/2 cup milk powder 
3/4 cup sugar (powered )
Oil 2tbs
Vanilla essence few drops 
1/2 tsp baking powder 
1/4 tsp baking soda 
Food colour(I used badam milk powder 1/2tsp)
Tutti-fruitti 
Milk for making batter

Method :  Mix all ingredients.  Grease idly stand pour half (Like v make idly), Check after 10 mts.  Yummy cake is ready. If u have the ingredients it will take 15 mts for u to make.  So happy it's my 1st double century, thank u so much for all 200 likes & compliments.


Wheat Halwa

WHEAT HALWA
Posted by Suganthi Sankar on 25/02/2016

idhu romba easy method. 1 cup wheat or broken wheat 2-3 hrs soak panni grind pannanum too much water illama. add 2 cups sugar with the wheat milk & stir it well so that sugar dissolves completely.cook this mixture in a cooker for 3 whistles. open it & pour into a pan & stir for 5--10 minutes it will automatically surundu ottamal varum color pottu fried cashwes pottu greased platela kotta vendiyaduthan .oorra time than kilara mxm 10 minutes than & gheeum romba aagadu.Ippadi try pannipparungo.


Cooker Puliyodharai

COOKER PULIYODHARAI
Posted by Pankajam Durgaprasad on 23/02/2016

Soak rice in water for atleast 15 mins. 
In a cooker add 2 tbsp sesame oil, when hot add broken red chillies 2 , then add mustard, hing, fenugreek seeds, channa dhal, peanuts, urad dhal one by one until it turns red . Then add curry leaves saute...add pepper powder, fenugreek powder, red chilli powder, dhaniya powder, turmeric pwdr keeping flame low. 

Add tamarind water, salt and some more water...when boiling add fried sesame seeds little , drained soaked rice ...close cooker and pressure cook upto 2 whistles. Tastes yummy . U can serve hot or cold. Add fresh curry leaves on top.  1 cup rice ku regular ah vidradha vida 1/2 tumbler less...measure and pour otherwise it will bd mushy.  Both water and tamarind juice serthu antha alavu erukanum.


Friday, 26 February 2016

Recipes / Cuisines on CAPSICUM

Recipes / Cuisines on CAPSICUM / KODA-MILAGAI

Bhuvaneswari Rajasekaran 
Capsicum paruppu usili:
0.5c toor dal soaked with 2 red chilli for 30 min. Grind coarsely. Steam for 10 min and crumble.
Season mustard channa dal. Add chopped capsicum, cook till crunchy soft. Add crumbled mix well. Serve with tomato rasam/vatha kuzhambu.

Bhuvaneswari Rajasekaran 
Capsicum paruppu usili:
0.5c toor dal soaked with 2 red chilli for 30 min. Grind coarsely. Steam for 10 min and crumble.
Season mustard channa dal. Add chopped capsicum, cook till crunchy soft. Add crumbled mix well. Serve with tomato rasam/vatha kuzhambu.

Bharathwaj Sairam 
Stuffed panneer capsicum..
Capsicum 1
Red chilli powder 1 tsp
Coriander powder 1tsp
Cumin powder1tsp
Garam masala 1tsp
Aam choor 1tsp
Cut the top portion of capsicum & take out the seeds and keep it aside... In a kadai pour butter or ghee & fry grated paneer with masala items.. Stuff this paneer mix into the capsicum &shallow fry in an oil... Serve hot with rotis..

Chandni Ajay 
Aaloo shimla mirch... Add oil (fairly good amount) in a pan.. Add jeera,sounf and wait till it splutters... Then add turmeric powder one small tsp.. After 2 min add baby potatoes and let it fry.. Close the same with a lid.. After 7-8 min add capsicum cut in cubes.. For colourful appearance,red and yellow capsicum can also be added..Add konjam sambar podi,konjam perungayam and little kitchen king masala.. Close the same with a lid and let the veggies cook well... After 10 min add salt and again close the lid for 3-4 min.. Switch off gas and add some chopped coriander.. Super aaloo shimla mirch ready.. Tastes yummy with phulkas..

Rajarajeswari Rajagopalan 
Capsicum rice :
Ingredients to dry roast and grind -
Daniya seeds 1tsp
Peanuts 1tsp
Coconut shredded 1-2tsp
Dry red chili - 3-4
Cumin seeds 1/2 tsp
Soak and cook basmati rice as you would do for pulao. Heat ghee in a pan and add seasoning with jeera , perungayam, green chili and ginger. Add onions , sauté with salt. Add chopped capsicums ( onion to capsicum 1:2). After 2 mins add d ground masala powder and mix well. Add the rice , lemon juice and a pinch of sugar and serve.

Ramya Vinod 
Most healthy way if eating capsicum is eating it raw.. Grate capsicum,cucumber,apple,cut tomatoes ,black grapes and onion optional... Squeeze lemon and add salt.. It wil taste awesome.. U can also add finely chopped or grated green chilly.. It wil be a mixture of sweet salty spicy and sour taste.. And above all crunchyyyyy.. Just try..

Anuradha Prasanna 
Capsicum Podi Pota Curry
Ingredients
Capsicum: 200gms
Curry Podi(used for vazhaikai)
Salt
Hing
Oil

Method  :  Cube the capsicum. Now in a pan, heat oil, splutter mustard seeds and broken Urad Dal. Then add Hing powder saute it and then add cubed capsicum, close with a lid until it softens on low flame. Then open, sprinkle the curry powder and salt give a quick saute until everything thing binds up completely.

Anuradha Prasanna 
Baby Corn-Capsicum in Coconut-Cashew Gravy
INGREDIENTS
Baby Corn: 200gms
Capsicum(Green and Red): Each 1(medium sized)
TO GRIND
Tomato: 4(big)
Onion: 4(medium)
Garlic: 10
Ginger: 1inch
Green Chilli: 1(small)
Black Cardmom: 1(small)
Cloves(lavangam): 2
Cinnamon Stick(pattai): 1/2inch
Jeera: 1/2tsp
Pepper: 4
Cashews: 15
Grated Coconut: 3tbsp
SPICE POWDERS
Chilli Powder: 1tsp
Garam Masala: 3tsp
Coriander Powder: 2tsp
Jeera Powder: 1/4tsp
Fresh Cream: 5tsp
Salt as needed
Ghee and Oil Mixed: 4tbsp
TO GARNISH
Kasuri Methi: 1tbsp

METHOD :  Chop baby corn and capsicums according to your shapes(medium sized) and keep it aside.  In a blender, grind all the mentioned ingredients under ‘To Grind’ without water, smoothly.  Now take a kadai heat ghee-oil, pour in the grounded mixture, sauté it until it thickens and changes colour.  Add the all the spice powders and stir it, till you get nice aroma.  Now in this stage add the fresh cream and mix it evenly.  Now drop in chopped baby corn and capsicum, stir it to get the masala evenly coated.  Add required water to get semi liquid gravy consistency and also add salt.  Close the kadai wid lid, on low allow the veggies to boil, stir it in between, add water if required.  Once the veggies gets semi boiled switch off the stove and garnish with crushed Kasuri Methi.  Enjoy with Peas Pulao, Naan, Chapathi, Phulkas, Pudina Pulao or with your desired main course.

Anuradha Prasanna 
KADAI MUSHROOM !
INGREDIENTS
Mushroom(big or Button Mushroom): 200gms
Capsicum(Red & Green Mixed): 1cup cubed
Onion(medium sized) finely chopped
Tomato: 2big(not the sour tomato, use red tomatoes) puréed
Ginger Garlic: 1tsp(crushed in mortar, coarsely)(1/2 inch ginger and 4 garlic)
Kasuri Methi: 1tbsp(finely crushed)
Salt to taste
Sundrop or Soyabean Oil: 3tbsp
HOMEMADE KADAI MASALA POWDER
Coriander Seeds: 1tsp
Jeera: 1/2tsp
Peppercorn's: 4
Red Chilly: 4

METHOD :  Dry fry all the ingredients mentioned under kadai masala powder, cool it and then coarsely powder it in mixie.  (Wash the Mushrooms completely and discard the stem)  In kadai heat oil, saute the chopped Mushrooms (julienne) until it turns brown (Mushrooms will ooze out water & once it gets cooked water will evaporate on its own). Keep it aside once cooked.  In the same oil, saute finely chopped onions until turns translucent, then add the crushed ginger garlic to it, saute until the raw smell goes off.  Now add the pureed tomato, stir and saute it until the oil separates.
Once done add the cubed capsicum and saute it for 2 to 3mins.  Add the coarsely grounded fresh kadai masala and stir it quickly, then pour 1cup of water to it, add salt, close with a lid and cook until capsicum gets half cooked(don't allow the capsicum to cook very soft, maintain the crunchiness) on low flame.  At the end add the sautéed mushrooms and crushed kasuri methi to it and stir it for about 2mins.  Switch off the stove and enjoy with Phulkas, Roti, Pulao and Naan or as you desire.

PS: If you feel you don't want the tanginess in the kadai Mushroom or wid any kadai masala dish, add 1tbsp of Fresh Cream to it and mix well, for the variation

Sujaya Anand 
Capsicum Rava Bhaath :
Roast a cup of Rava in a pan .take a pan with oil .add mustard seeds,Hing,turmeric powder,curry leaves,Channa and Urad Daals ,red chilies broken ,cubed capsicum (any color),peas , and fry till half cooked .add Rava ,grated dry coconut a handful ,Vaanghi bath powder 3-4 tsp and boiling water ,salt to taste .mix carefully ,close the pan and cook for few mins garnish with coriander leaves and serve hot .
(Can add any veggies also .)

Padmini Sudarshan 
Capsicum chutney:
Heat 1/2tbsp oil in a pan. Add garlic, green chillies, cubed onions n saute until.raw smell goes off. Add cubed capsicum, salt and coriander. Saute until capsicum is cooked. Switch off flame n grind it after it cools. Goes very well with dosa, idli n bread toast


Sujaya Anand 
Capsicum Bhaath:  Same procedure as Rava Bhath ,but instead of Rava can add rice and mix the veggies and masala .i have added sliced potato also .

Sujaya Anand 
Capsicum bhajjis.  Cut capsicum long and bit broad also .dip in bonda batter and deep fry as Bhajjis .after removing , on top of the bhajjis add the mixture of grated carrots,cut onions,salt ,lemon juice on each bhajjis .sprinkle some Chaat masala and serve immediately .this is can be a starter recipe in parties ...

Anuradha Prasanna 
Capsicum Tomato Thayir Pachidi
Ingredients
Capsicum: 1small
Tomatoes: 1small
Curd as required
Salt
Hing
Oil
Coriander Leaves to Garnish

Method :  Remove the seeds and cube the capsicum finely.  Saute Capsicum in little oil to just soften it.  Now in curd add this sauted Capsicum and finely chopped tomato, sprinkle salt and hing, mix well.  Garnish with finely chopped Coriander Leaves.  Serve with Vethakozhambu Rice.

Priya Mags 
Capsicum kalyana sambar :  Pressure cook the toor dal, cook the capsicum in tamarind water, put salt and turmeric. Dry roast coriander seeds, fenugreek seeds, jeerakam, Chana dal and red chillies and grind with coconut.  Then also fry one tomato and one onion and grind all the items together.  Then add this gravy and toot dal and bring it to boil.  Then season it.  Yummy capsicum kalyana sambar is ready.

Kalyani Raman 
Capsicum thuvaiyal:
1. Dry roast 1/2 cup urad dal and red chillies. For one capsicum.Thank 3_4 chillies. Keep it aside.  2. Cut Capsicum into fine. pieces .
3. In a. Kadai add little oil and put mustard ,after it splitters, add the cut capsicum and stir fry it till cooked.  3. Then take Dale.d chillies add to that little tamarind and reqd salt, hinge little and grind it to a course paste.  4. Now add the paste to the cooked capsicum mix nicely this. Is used as sd for roti.rice etc.,

Sujaya Anand 
Capsicum sandwich :  Cut onions and capsicums finely .take a pan with some oil ,add Jeera ,Hing,turmeric and red chili powder,onion and capsicum, saute. Add salt ,kasuri Methi leaves crushed, Jeera powder ,dhaniya powder, little garam masala or kitchen King masala . fry and allow to cool .stuff inside slices of bread .apply oil or butter on top and bottom portion of bread and now place in the grill toaster. These sandwiches can also be done on hot tava .(can also add grated cheese along with the veggies mixture for kids ). Serve with tomato sauce.

Bilahari Sriram 
Paneer capsicum Sandwich :
For the stuffing :  Take some paneer, if refrigerated soak in warm water for 20mins, remove and crumble. To this add finely chopped onion (optional), finely chopped capsicum. Add salt and mix well.
Preparation :  Apply butter on both slices of bread. Apply a layer of tomato ketchup on top. Keep the stuffing and toast.  Easy to make, tastes yummy and kids will love it. Ideal for kids lunchbox and quick evening snacks.

Padma Pee Aar Capsicum thokku just put capsicum pieces salt tamarind jaggery green chillies grind then put oil in a kadai. Add mustered hing add the paste sauté for minute

Gomathi Viswa 
Aloo capsicum
Finely chopped capsicum (1 no.) 3 potatoes cooked n mashed slightly.
Pour Coconut oil 3 spoons. Add mustard seeds, urad dhall and kariveppilai. Put capsicum and fry it. Add salt n tumeric powder, perungayam a pinch. Add mashed potatoes n fry till roast.  Add chilli powder also when u mix salt. Sorry missed.

Shankar MrsGowri 
Capsicum chutney:
Capsicum - 1(big)
Tomato - 1
Garlic cloves - 2
Ginger - 1 inch piece
Green chilli - 1
Salt
GrinD all the ingredients in mixie(without water). In a kadai add oil(2 tbsp gingly oil) and mustard seeds... When splutters add the grinded capsicum mix... When raw smell goes out.. Add raw chilli powder( I use sambhar podi)... Fry till the oil oozes out... Goes well with all... Roties... Idly dosa curd rise... ( in bread pizza I use this as spread for pizza)

Pankajam Durgaprasad
CAPSICUM TOMATO THOKKU
In oil fry red chilli , tamarind and keep aside.  Then fry red capsicum cut into small pieces well. Take out.  Then fry tomato pieces in oil. Add little chilli powder too.  Now cool and grind everything adding salt.  Now in a kadai add gingely oil, splutter mustard seeds, hing, curry leaves then add the grinded paste. Keep on low flame until it thickens. Tastes yummy with idly, dosa, chapathi, bread spread and even curd rice...

Shankar MrsGowri 
Capsicum chutney with coriander
Capsicum...1
Garlic cloves - 2
Coriander leaves - 1 cup
Tamarind - marble size
Green chillies - 2
Salt
Method : Heat the capsicum directly to the gas flame... When all the skin turns black... Allow it to cool...then wip the blk skin with a wet cloth... Cut into small pieces... Grind it in mixie with all other ingredients...  Used as side dish for stuffed parathas...

Pankajam Durgaprasad
Green capsicum coconut chutney :  Just saute capsicums and gr chilli in oil...cool and gring with coconut, pottukadalai and salt. Season with mustard, urad dhal and curry leaves.

Shankar MrsGowri 
Potato capsicum curry:
Potatoes - 2
Capsicum - 1
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Kitchen king masala - 1/4 tsp
Grind half tomato and two garlic cloves... Keep it separate...

Pour 2 tsp oil in kadai temper with mustard seed and jeera... Add mediumly cubed potatoes... Fry until half cooked... Then add cubed capsicum... Fry for 2 mins.. Then add cumin coriander and chilli powder with required salt... Fry till the potato turns crispy... Now add the 1/4 tsp kitchen king masala to the tomato garlic paste.. Mix well ... Add it to the potato capsicum curry... Toss it until all mixes well... Garnish with coriander leaves... Super combo for sambar sadham.  I finally chop aloo and capsicum and make like this and prepare chapathi roll...0

Mythili Krishnaswami 
My favorite is capsicum paruppu usili.. Chenna dal nd tur dal 1 cup each soak for 2 hrs. Grind to paste along with salt, hing nd red chillis. Steam in idly plate nd let it cool. Make into pieces without lumps (if needed can whip it in dry mixy to evenly break it). Stir fry the capsicum cut into small pieces with little salt nd keep aside. Now splutter mustard, urad dal, add the dal mixture. Fry for few minutes, add de capsicum. Mix well. If u like, spray little coconut oil for flavor nd mix well. Dress with curryleaves nd serve. Yummy capsicum paruppu usili ready.

Shobha Balasubramaniam 
CAPSICUM MASALA BATH: 
Little Channa dhal, lil more urad dhal, dhania lil , chakke, lavanga, elakki, byadagi and usual red chillies, hing, copra,little curry leaves. Roast in lil oil and grind....masala ready.  Then as usual I soaked, drained rice. After tempering mustard and red chillies in oil( I have added liberally), add the veggies, tamarind juice, salt, masala powder, required water, rice and as usual cook for two whistle.

Indu Murali 
Easy Capsicum parupu usili
Chopped capsicum 1cup
Besan flour 2tabsp
Salt to taste
Haldi one pinch
Chilli powder1tsp
Put a Kadhai in the gas add lil oil splutter mustard and urad dal add the chopped capsicum fry for a while then add the besan flour salt chilli powder and Haldi fry for a while then add curry leaves! have it with morekuzambu Saddam or with vathakuzambu.

Shankar MrsGowri 
Avasara chutney
Grind half capsicum half onion together... In thalikara karadi add oil temper mustard add the grinded paste add 1/4 tsp ginger garlic paste... Add required salt... Fry till raw smell goes... I served it side dish for bajii... (Hardly within 3-4 mins u make this)

Savithri Sridhar 
Capsicum sweet pachadi. 
Kadaila 2 spoon oil la kadugu vendayam red chillies Porsche kutti adult green chillies n ginger podiya Naruki pottu vadakavum Then add capsicum vadakify then add puli thanni n vellum Nalla kodithavudan Adu ketti aaiduvom Erakkinavudan ellu varuthu podi panni podavum Goes well with roti chapati idly dosai adai molagootal Sadam curd rice etc.

Aishvarya Jagannathan  
Capsicum poricha kootu 
It really is yummy with the unique aroma of capsicum. Pressure cook paasi paruppu(about 3/4ths). Cook chopped capsicum with salt, turmeric and perungayam and once it is half way done, add the cooked paruppu and allow it to boil. Meanwhile fry a little urad dal, pepper, red chilies and perungayam and grind it with coconut and some jeera. Add the ground paste to the boiling kootu and temper this with kadugu and kariveppilai in coconut oil

Pushpa Kannan 
Stuffed capsicum
Potatoes - 3 boiled and mashed
Coriander leaves chopped finely - little
Chilli powder
Turmeric powder
Salt
Little garam masala powder..all according to taste
Method :  Mix boiled mashed potatoes in a bowl add chopped coriander leaves salt chilli powder turmeric powder salt and garam masala mix well..open capsicums only the top portion take out seeds and stuff the potatoe mixture in it and shallow fry and serve hot with chappathis and rice fried rice pulav anything.. tasty

Seetha Lakshmi 
Capsicum Paratha : Chop red capsicum, green capsicum into fine square pieces. Mix them along with grated cheese/shredded paneer, salt, generous pinch of garam masala and red chilli powder. Make small balls and stuff them inside roti n make parathas.

Jeyam Srinivasan 
Capsicum thenga pota curry.
Soak one fist full of yellow moond dhal for 15 mins and drain and keep.cut 1big capsicum into small square pieces and keep In oil do tadka, mustard, 1milaga vathal, ulutham paruppu and add this soaked dal and fry little an...See More

Poornima Prabhakar 
Capsicum Rice: In a pan dry roast 2tbsp dhania, 6 red chillies, 1tbsp urud dhal, 1tbsp channa dhal, hing and 4 pieces of koparai..  Powder it.  In a pan add Jeera and ghee and add Capsicum n saute for 5 mins. Once the Capsicum raw smell goes add the powder above n salt and add cooked rice.. Garnish with roasted peanuts and coriander and curry leaves.. Capsicum rice ready..

Geetha Ramadurai 
Rice Stuffed Capsicum-- take one cup of rice and four med size capsicum. cut the head of capsicum scoop out seeds . sprinle salt and a little lemon juice and shake well . keep aside. now take a pan add oil add jeera , krambu, pattai and one elakkai . add rice , fry a little and add a teaspoon of salt and sugar. and allow the rice to cook well. when rice is cool stuff it inside the capsicum/ kodamilagai leaving a little space for rice to expand. . steam the capsicum is a pan . till it is soft.tastes yummy with mayonnaise or salsa or any side dish as you like. the aroma in the kitchen is simply devine.

Mangalam Ravi 
Capcicum thugaial 
kadugu+uluthamparupu+one small lemon size puli+4vathal milagi fry in oil. fry 3 capcicum medium size fry for 2 mts cool everything , grind in mixie, add salt required. if needed, you can fry one onion and grind along with the other ingradients, green kothumalli+green chiily grind and with salt .add with curd, side dish for thuvaiyal satham

Nalini Shankar 
Just cut the capsicum in to small pieces. Kadai , oil, pottukko, only ,mustard, jeera, thalichu kotti, turmeric powder pottu, vadakki, konjam, salt pottu, dhania powder pottu, cook anadum, stop the stove. No chilli.

Varadha Rajan 
Cut capsicum into small size oila fry it add thick tamarind extract then put salt,chilli and turmuric powder when it turns to soft consistancy put some coriander and sambar powder finally add little bit jaggary and hing.capsicum thoku is ready you can keep it for one week


Rajagopalan Lakshmana Iyer 
Take 1/4 kg potato. Boil, peal off. Take two carrots and grate them. Cut two green chillies with ginger finely. Blend all the above ingredients with sufficient qty salt and make them medium size balls. Take four capsicum and cut them to two horizontally. Remove the inner seed portion. Semi boil them with little salt 3-4 min. Little softness will do. Stuff the balls and cover the top with thick bajji flour paste. In a shallow pain add oil and fry them in low flame. Serve hot.

Banumathy Kannan 
kodamilagaai kari Kodamilagaai 4, green chillies 6, ginger one big piece, tamaring lemon size, hinge, salt to taste, turmeric powder, fried fenugreek powder, gingelly oil 6 to 8 spoons. mustard 2 tsp cut ca[sicum, ginger, green chillies in very small pieces. pour oil in kadai and allow mustard to splutter and fry the cut ginger, chillies, kodamilagai with it. after deep frying add thick tamarind juice, turmeric powder, hinge and dry fried fenugreek powder and keep stirring till it becomes as a ball. if required you can add little jaggery also. this can be used as a side dish to chapathi, poori, dosai , idly and curd bath. it should be used it in 4 or 5 days

Radha S Mani 
Corn Capsicum Masala:
Sweet Corn 1 Cup boiled, Capsicum cut into med. squares, Paneer Cubes 1 cup, Chopped Spring Onions. Chop the onions & the leaves separately Tomato Purée of 3 med Size, Garam Masala 1tsp,Turmeric Powder 1/2 tsp, Chilli Powder 1 tsp, Dhana Jeera Powder 1 1/2 tsp & salt as per taste. 
Method: Take a kadai. Pour 2 tbsp of oil. Add chopped onions. Sauté for 1 min till they become translucent. Now add puréed tomatoes. Sauté again for 1 min. Add tur. Powder, Dhana Jeera powder, Chilli powder . Cook till the oil separates . Now, add capsicum, cooked corn & paneer pcs & salt. Cook on slow heat for 3 to 4 mts.Lastly, add garam masala & cook for 2 mts. Sprinkle chopped spring onion leaves.   PS: u can add 2 tbsp of fresh cream or 1/2 cup milk at the last step. This will augment the taste. This is again optional.

Malathy Shyamsundar 
Cut off the top portion of capsicum, scoop out the seeds . Lightly fry the capsicum with 1 tbsp of oil. Meanwhile in another wok fry onions, tomato and paneer pieces. Add chilli pwd, Garamond masala pwd, salt . Before removing from fire add cooked rice mix well. Stuff the capsicums with this rice. Top it with grated cheese, bake in the oven for 15-20 mins. Wholesome food. Comes out well with small capsicums

Capsicum 1
Red chilli powder 1 tsp
Coriander powder 1tsp
Cumin powder1tsp
Garam masala 1tsp
Aam choor 1tsp
Cut the top portion of capsicum & take out the seeds and keep it aside... In a kadai pour butter or ghee & fry grated paneer with masala items.. Stuff this paneer mix into the capsicum &shallow fry in an oil... Serve hot with rotis..

Chandni Ajay 
Aaloo shimla mirch... Add oil (fairly good amount) in a pan.. Add jeera,sounf and wait till it splutters... Then add turmeric powder one small tsp.. After 2 min add baby potatoes and let it fry.. Close the same with a lid.. After 7-8 min add capsicum cut in cubes.. For colourful appearance,red and yellow capsicum can also be added..Add konjam sambar podi,konjam perungayam and little kitchen king masala.. Close the same with a lid and let the veggies cook well... After 10 min add salt and again close the lid for 3-4 min.. Switch off gas and add some chopped coriander.. Super aaloo shimla mirch ready.. Tastes yummy with phulkas..

Rajarajeswari Rajagopalan 
Capsicum rice :
Ingredients to dry roast and grind -
Daniya seeds 1tsp
Peanuts 1tsp
Coconut shredded 1-2tsp
Dry red chili - 3-4
Cumin seeds 1/2 tsp
Soak and cook basmati rice as you would do for pulao. Heat ghee in a pan and add seasoning with jeera , perungayam, green chili and ginger. Add onions , sauté with salt. Add chopped capsicums ( onion to capsicum 1:2)
. After 2 mins add d ground masala powder and mix well. Add the rice , lemon juice and a pinch of sugar and serve .

Ramya Vinod 
Most healthy way if eating capsicum is eating it raw.. Grate capsicum,cucumber,apple,cut tomatoes ,black grapes and onion optional... Squeeze lemon and add salt.. It wil taste awesome.. U can also add finely chopped or grated green chilly.. It wil be a mixture of sweet salty spicy and sour taste.. And above all crunchyyyyy.. Just try..

Anuradha Prasanna 
Capsicum Podi Pota Curry
Ingredients
Capsicum: 200gms
Curry Podi(used for vazhaikai)
Salt
Hing
Oil

Method
Cube the capsicum. Now in a pan, heat oil, splutter mustard seeds and broken Urad Dal. Then add Hing powder saute it and then add cubed capsicum, close with a lid until it softens on low flame. Then open, sprinkle the curry powder and salt give a quick saute until everything thing binds up completely.

Anuradha Prasanna 
Baby Corn-Capsicum in Coconut-Cashew Gravy
INGREDIENTS
Baby Corn: 200gms
Capsicum(Green and Red): Each 1(medium sized)
TO GRIND
Tomato: 4(big)
Onion: 4(medium)
Garlic: 10
Ginger: 1inch
Green Chilli: 1(small)
Black Cardmom: 1(small)
Cloves(lavangam): 2
Cinnamon Stick(pattai): 1/2inch
Jeera: 1/2tsp
Pepper: 4
Cashews: 15
Grated Coconut: 3tbsp
SPICE POWDERS
Chilli Powder: 1tsp
Garam Masala: 3tsp
Coriander Powder: 2tsp
Jeera Powder: 1/4tsp
Fresh Cream: 5tsp
Salt as needed
Ghee and Oil Mixed: 4tbsp
TO GARNISH
Kasuri Methi: 1tbsp

METHOD :  Chop baby corn and capsicums according to your shapes(medium sized) and keep it aside.  In a blender, grind all the mentioned ingredients under ‘To Grind’ without water, smoothly.  Now take a kadai heat ghee-oil, pour in the grounded mixture, sauté it until it thickens and changes colour.  Add the all the spice powders and stir it, till you get nice aroma.  Now in this stage add the fresh cream and mix it evenly.  Now drop in chopped baby corn and capsicum, stir it to get the masala evenly coated.  Add required water to get semi liquid gravy consistency and also add salt.  Close the kadai wid lid, on low allow the veggies to boil, stir it in between, add water if required.  Once the veggies gets semi boiled switch off the stove and garnish with crushed Kasuri Methi.  Enjoy with Peas Pulao, Naan, Chapathi, Phulkas, Pudina Pulao or with your desired main course.

Anuradha Prasanna 
KADAI MUSHROOM !
INGREDIENTS
Mushroom(big or Button Mushroom): 200gms
Capsicum(Red & Green Mixed): 1cup cubed
Onion(medium sized) finely chopped
Tomato: 2big(not the sour tomato, use red tomatoes) puréed
Ginger Garlic: 1tsp(crushed in mortar, coarsely)(1/2 inch ginger and 4 garlic)
Kasuri Methi: 1tbsp(finely crushed)
Salt to taste
Sundrop or Soyabean Oil: 3tbsp
HOMEMADE KADAI MASALA POWDER
Coriander Seeds: 1tsp
Jeera: 1/2tsp
Peppercorn's: 4
Red Chilly: 4

METHOD :  Dry fry all the ingredients mentioned under kadai masala powder, cool it and then coarsely powder it in mixie.  (Wash the Mushrooms completely and discard the stem)  In kadai heat oil, saute the chopped Mushrooms (julienne) until it turns brown (Mushrooms will ooze out water & once it gets cooked water will evaporate on its own). Keep it aside once cooked.  In the same oil, saute finely chopped onions until turns translucent, then add the crushed ginger garlic to it, saute until the raw smell goes off.  Now add the pureed tomato, stir and saute it until the oil separates.
Once done add the cubed capsicum and saute it for 2 to 3mins.  Add the coarsely grounded fresh kadai masala and stir it quickly, then pour 1cup of water to it, add salt, close with a lid and cook until capsicum gets half cooked(don't allow the capsicum to cook very soft, maintain the crunchiness) on low flame.  At the end add the sautéed mushrooms and crushed kasuri methi to it and stir it for about 2mins.  Switch off the stove and enjoy with Phulkas, Roti, Pulao and Naan or as you desire.

PS: If you feel you don't want the tanginess in the kadai Mushroom or wid any kadai masala dish, add 1tbsp of Fresh Cream to it and mix well, for the variation

Sujaya Anand 
Capsicum Rava Bhaath :
Roast a cup of Rava in a pan .take a pan with oil .add mustard seeds,Hing,turmeric powder,curry leaves,Channa and Urad Daals ,red chilies broken ,cubed capsicum (any color),peas , and fry till half cooked .add Rava ,grated dry coconut a handful ,Vaanghi bath powder 3-4 tsp and boiling water ,salt to taste .mix carefully ,close the pan and cook for few mins garnish with coriander leaves and serve hot .
(Can add any veggies also .)

Padmini Sudarshan 
Capsicum chutney:
Heat 1/2tbsp oil in a pan. Add garlic, green chillies, cubed onions n saute until.raw smell goes off. Add cubed capsicum, salt and coriander. Saute until capsicum is cooked. Switch off flame n grind it after it cools. Goes very well with dosa, idli n bread toast


Sujaya Anand 
Capsicum Bhaath:  Same procedure as Rava Bhath ,but instead of Rava can add rice and mix the veggies and masala .i have added sliced potato also .

Sujaya Anand 
Capsicum bhajjis.  Cut capsicum long and bit broad also .dip in bonda batter and deep fry as Bhajjis .after removing , on top of the bhajjis add the mixture of grated carrots,cut onions,salt ,lemon juice on each bhajjis .sprinkle some Chaat masala and serve immediately .this is can be a starter recipe in parties ...

Anuradha Prasanna 
Capsicum Tomato Thayir Pachidi
Ingredients
Capsicum: 1small
Tomatoes: 1small
Curd as required
Salt
Hing
Oil
Coriander Leaves to Garnish
Method :  Remove the seeds and cube the capsicum finely.  Saute Capsicum in little oil to just soften it.  Now in curd add this sauted Capsicum and finely chopped tomato, sprinkle salt and hing, mix well.  Garnish with finely chopped Coriander Leaves.  Serve with Vethakozhambu Rice.

Priya Mags 
Capsicum kalyana sambar :  Pressure cook the toor dal, cook the capsicum in tamarind water, put salt and turmeric. Dry roast coriander seeds, fenugreek seeds, jeerakam, Chana dal and red chillies and grind with coconut.  Then also fry one tomato and one onion and grind all the items together.  Then add this gravy and toot dal and bring it to boil.  Then season it.  Yummy capsicum kalyana sambar is ready.

Kalyani Raman 
Capsicum thuvaiyal:
1. Dry roast 1/2 cup urad dal and red chillies. For one capsicum.Thank 3_4 chillies. Keep it aside.  2. Cut Capsicum into fine. pieces .
3. In a. Kadai add little oil and put mustard ,after it splitters, add the cut capsicum and stir fry it till cooked.  3. Then take Dale.d chillies add to that little tamarind and reqd salt, hinge little and grind it to a course paste.  4. Now add the paste to the cooked capsicum mix nicely this. Is used as sd for roti.rice etc.,

Sujaya Anand 
Capsicum sandwich :  Cut onions and capsicums finely .take a pan with some oil ,add Jeera ,Hing,turmeric and red chili powder,onion and capsicum .saute.  Add salt ,kasuri Methi leaves crushed, Jeera powder ,dhaniya powder, little garam masala or kitchen King masala .fry and allow to cool .stuff inside slices of bread .apply oil or butter on top and bottom portion of bread and now place in the grill toaster . These sandwiches can also be done on hot tava .(can also add grated cheese along with the veggies mixture for kids ). Serve with tomato sauce.

Bilahari Sriram 
Paneer capsicum Sandwich :
For the stuffing :  Take some paneer, if refrigerated soak in warm water for 20mins, remove and crumble. To this add finely chopped onion (optional), finely chopped capsicum. Add salt and mix well.
Preparation :  Apply butter on both slices of bread. Apply a layer of tomato ketchup on top. Keep the stuffing and toast.  Easy to make, tastes yummy and kids will love it. Ideal for kids lunchbox and quick evening snacks.

Padma Pee Aar 
Capsicum thokku just put capsicum pieces salt tamarind jaggery green chillies grind then put oil in a kadai. Add mustered hing add the paste sauté for minute

Gomathi Viswa 
Aloo capsicum
Finely chopped capsicum (1 no.) 3 potatoes cooked n mashed slightly.
Pour Coconut oil 3 spoons. Add mustard seeds, urad dhall and kariveppilai. Put capsicum and fry it. Add salt n tumeric powder, perungayam a pinch. Add mashed potatoes n fry till roast.  Add chilli powder also when u mix salt. Sorry missed.

Shankar MrsGowri 
Capsicum chutney:
Capsicum - 1(big)
Tomato - 1
Garlic cloves - 2
Ginger - 1 inch piece
Green chilli - 1
Salt
GrinD all the ingredients in mixie(without water). In a kadai add oil(2 tbsp gingly oil) and mustard seeds... When splutters add the grinded capsicum mix... When raw smell goes out.. Add raw chilli powder( I use sambhar podi)... Fry till the oil oozes out... Goes well with all... Roties... Idly dosa curd rise... ( in bread pizza I use this as spread for pizza)

Pankajam Durgaprasad
CAPSICUM TOMATO THOKKU
In oil fry red chilli , tamarind and keep aside.  Then fry red capsicum cut into small pieces well. Take out.  Then fry tomato pieces in oil. Add little chilli powder too.  Now cool and grind everything adding salt.  Now in a kadai add gingely oil, splutter mustard seeds, hing, curry leaves then add the grinded paste. Keep on low flame until it thickens. Tastes yummy with idly, dosa, chapathi, bread spread and even curd rice...

Shankar MrsGowri 
Capsicum chutney with coriander
Capsicum...1
Garlic cloves - 2
Coriander leaves - 1 cup
Tamarind - marble size
Green chillies - 2
Salt
Method : Heat the capsicum directly to the gas flame... When all the skin turns black... Allow it to cool...then wip the blk skin with a wet cloth... Cut into small pieces... Grind it in mixie with all other ingredients...  Used as side dish for stuffed parathas...

Pankajam Durgaprasad
Green capsicum coconut chutney :  Just saute capsicums and gr chilli in oil...cool and gring with coconut, pottukadalai and salt. Season with mustard, urad dhal and curry leaves.

Shankar MrsGowri 
Potato capsicum curry:
Potatoes - 2
Capsicum - 1
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Kitchen king masala - 1/4 tsp
Grind half tomato and two garlic cloves... Keep it separate...

Pour 2 tsp oil in kadai temper with mustard seed and jeera... Add mediumly cubed potatoes... Fry until half cooked... Then add cubed capsicum... Fry for 2 mins.. Then add cumin coriander and chilli powder with required salt... Fry till the potato turns crispy... Now add the 1/4 tsp kitchen king masala to the tomato garlic paste.. Mix well ... Add it to the potato capsicum curry... Toss it until all mixes well... Garnish with coriander leaves... Super combo for sambar sadham.  I finally chop aloo and capsicum and make like this and prepare chapathi roll...0

Mythili Krishnaswami 
My favorite is capsicum paruppu usili.. Chenna dal nd tur dal 1 cup each soak for 2 hrs. Grind to paste along with salt, hing nd red chillis. Steam in idly plate nd let it cool. Make into pieces without lumps (if needed can whip it in dry mixy to evenly break it). Stir fry the capsicum cut into small pieces with little salt nd keep aside. Now splutter mustard, urad dal, add the dal mixture. Fry for few minutes, add de capsicum. Mix well. If u like, spray little coconut oil for flavor nd mix well. Dress with curryleaves nd serve. Yummy capsicum paruppu usili ready.

Shobha Balasubramaniam 
CAPSICUM MASALA BATH: 
Little Channa dhal, lil more urad dhal, dhania lil , chakke, lavanga, elakki, byadagi and usual red chillies, hing, copra,little curry leaves. Roast in lil oil and grind....masala ready.  Then as usual I soaked, drained rice. After tempering mustard and red chillies in oil( I have added liberally), add the veggies, tamarind juice, salt, masala powder, required water, rice and as usual cook for two whistle.

Indu Murali 
Easy Capsicum parupu usili
Chopped capsicum 1cup
Besan flour 2tabsp
Salt to taste
Haldi one pinch
Chilli powder1tsp
Put a Kadhai in the gas add lil oil splutter mustard and urad dal add the chopped capsicum fry for a while then add the besan flour salt chilli powder and Haldi fry for a while then add curry leaves! have it with morekuzambu Saddam or with vathakuzambu.

Shankar MrsGowri 
Avasara chutney
Grind half capsicum half onion together... In thalikara karadi add oil temper mustard add the grinded paste add 1/4 tsp ginger garlic paste... Add required salt... Fry till raw smell goes... I served it side dish for bajii... (Hardly within 3-4 mins u make this)

Savithri Sridhar 
Capsicum sweet pachadi. 
Kadaila 2 spoon oil la kadugu vendayam red chillies Porsche kutti adult green chillies n ginger podiya Naruki pottu vadakavum Then add capsicum vadakify then add puli thanni n vellum Nalla kodithavudan Adu ketti aaiduvom Erakkinavudan ellu varuthu podi panni podavum Goes well with roti chapati idly dosai adai molagootal Sadam curd rice etc.

Aishvarya Jagannathan  
Capsicum poricha kootu 
It really is yummy with the unique aroma of capsicum. Pressure cook paasi paruppu(about 3/4ths). Cook chopped capsicum with salt, turmeric and perungayam and once it is half way done, add the cooked paruppu and allow it to boil. Meanwhile fry a little urad dal, pepper, red chilies and perungayam and grind it with coconut and some jeera. Add the ground paste to the boiling kootu and temper this with kadugu and kariveppilai in coconut oil

Pushpa Kannan 
Stuffed capsicum
Potatoes - 3 boiled and mashed
Coriander leaves chopped finely - little
Chilli powder
Turmeric powder
Salt
Little garam masala powder..all according to taste
Method :  Mix boiled mashed potatoes in a bowl add chopped coriander leaves salt chilli powder turmeric powder salt and garam masala mix well..open capsicums only the top portion take out seeds and stuff the potatoe mixture in it and shallow fry and serve hot with chappathis and rice fried rice pulav anything.. tasty

Seetha Lakshmi 
Capsicum Paratha : Chop red capsicum, green capsicum into fine square pieces. Mix them along with grated cheese/shredded paneer, salt, generous pinch of garam masala and red chilli powder. Make small balls and stuff them inside roti n make parathas.

Jeyam Srinivasan 
Capsicum thenga pota curry.
Soak one fist full of yellow moond dhal for 15 mins and drain and keep.cut 1big capsicum into small square pieces and keep In oil do tadka, mustard, 1milaga vathal, ulutham paruppu and add this soaked dal and fry little an...See More

Poornima Prabhakar 
Capsicum Rice: In a pan dry roast 2tbsp dhania, 6 red chillies, 1tbsp urud dhal, 1tbsp channa dhal, hing and 4 pieces of koparai..  Powder it.  In a pan add Jeera and ghee and add Capsicum n saute for 5 mins. Once the Capsicum raw smell goes add the powder above n salt and add cooked rice.. Garnish with roasted peanuts and coriander and curry leaves.. Capsicum rice ready..

Geetha Ramadurai 
Rice Stuffed Capsicum-- take one cup of rice and four med size capsicum. cut the head of capsicum scoop out seeds . sprinle salt and a little lemon juice and shake well . keep aside. now take a pan add oil add jeera , krambu, pattai and one elakkai . add rice , fry a little and add a teaspoon of salt and sugar. and allow the rice to cook well. when rice is cool stuff it inside the capsicum/ kodamilagai leaving a little space for rice to expand. . steam the capsicum is a pan . till it is soft.tastes yummy with mayonnaise or salsa or any side dish as you like. the aroma in the kitchen is simply devine.

Mangalam Ravi 
Capcicum thugaial 
kadugu+uluthamparupu+one small lemon size puli+4vathal milagi fry in oil. fry 3 capcicum medium size fry for 2 mts cool everything , grind in mixie, add salt required. if needed, you can fry one onion and grind along with the other ingradients, green kothumalli+green chiily grind and with salt .add with curd, side dish for thuvaiyal satham

Nalini Shankar 
Just cut the capsicum in to small pieces. Kadai , oil, pottukko, only ,mustard, jeera, thalichu kotti, turmeric powder pottu, vadakki, konjam, salt pottu, dhania powder pottu, cook anadum, stop the stove. No chilli.

Varadha Rajan 
Cut capsicum into small size oila fry it add thick tamarind extract then put salt,chilli and turmuric powder when it turns to soft consistancy put some coriander and sambar powder finally add little bit jaggary and hing.capsicum thoku is ready you can keep it for one week

Rajagopalan Lakshmana Iyer 
Take 1/4 kg potato. Boil, peal off. Take two carrots and grate them. Cut two green chillies with ginger finely. Blend all the above ingredients with sufficient qty salt and make them medium size balls. Take four capsicum and cut them to two horizontally. Remove the inner seed portion. Semi boil them with little salt 3-4 min. Little softness will do. Stuff the balls and cover the top with thick bajji flour paste. In a shallow pain add oil and fry them in low flame. Serve hot.

Banumathy Kannan 
kodamilagaai kari Kodamilagaai 4, green chillies 6, ginger one big piece, tamaring lemon size, hinge, salt to taste, turmeric powder, fried fenugreek powder, gingelly oil 6 to 8 spoons. mustard 2 tsp cut ca[sicum, ginger, green chillies in very small pieces. pour oil in kadai and allow mustard to splutter and fry the cut ginger, chillies, kodamilagai with it. after deep frying add thick tamarind juice, turmeric powder, hinge and dry fried fenugreek powder and keep stirring till it becomes as a ball. if required you can add little jaggery also. this can be used as a side dish to chapathi, poori, dosai , idly and curd bath. it should be used it in 4 or 5 days

Radha S Mani 
Corn Capsicum Masala:
Sweet Corn 1 Cup boiled, Capsicum cut into med. squares, Paneer Cubes 1 cup, Chopped Spring Onions. Chop the onions & the leaves separately Tomato Purée of 3 med Size, Garam Masala 1tsp,Turmeric Powder 1/2 tsp, Chilli Powder 1 tsp, Dhana Jeera Powder 1 1/2 tsp & salt as per taste. 
Method: Take a kadai. Pour 2 tbsp of oil. Add chopped onions. Sauté for 1 min till they become translucent. Now add puréed tomatoes. Sauté again for 1 min. Add tur. Powder, Dhana Jeera powder, Chilli powder . Cook till the oil separates . Now, add capsicum, cooked corn & paneer pcs & salt. Cook on slow heat for 3 to 4 mts.Lastly, add garam masala & cook for 2 mts. Sprinkle chopped spring onion leaves.   PS: u can add 2 tbsp of fresh cream or 1/2 cup milk at the last step. This will augment the taste. This is again optional.

Malathy Shyamsundar 
Cut off the top portion of capsicum, scoop out the seeds . Lightly fry the capsicum with 1 tbsp of oil. Meanwhile in another wok fry onions, tomato and paneer pieces. Add chilli pwd, Garamond masala pwd, salt . Before removing from fire add cooked rice mix well. Stuff the capsicums with this rice. Top it with grated cheese, bake in the oven for 15-20 mins. Wholesome food. Comes out well with small capsicums