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