The taste of Capsicum Soup

Ingredients:-

• Capsicum - 1 (red or green)
• Onion - 1 small or 1/2 medium
• Garlic - 2 cloves
• Tomato - 1/2
• Green Chilies - 2
• Cilantro - handful
• Chicken/ Veg Stock - 2 cups 
• Ground Pepper - as needed
• Roasted Cumin Powder - 1/2 tsp
• Salt - as needed
• Olive Oil - 2 tsp
• Cream - 1/2 cup (optional)

Method:-

1. Heat Oil in a pan, saute the garlic and onion for a minute.
2. Add the capsicum (bell pepper), tomato, green chilies and Cilantro and cook till the capsicum becomes soft. Switch off.
3. Puree the mixture using a hand blender or a mixie. Strain the pureed mixture to remove the seeds and skin. (Some people like to continue without straining but the texture will be different. This step is a must to get a smooth and creamy soup.)
4. Add this strained soup back to the pot and add the chicken/ vegetable stock to it. Switch on the stove.
5. Add required salt, cumin powder and required pepper powder. Bring the soup to a boil.
6. Add the cream to the soup to thicken it. Alternatively, mix little corn flour with some water and add to the soup while boiling.
7. Simmer for another 5 -10 minutes and switch off.
8. Garnish with heavy cream, crutons, toasted bread piece, fresh herbs etc according to your taste and imagination. Serve hot.

Keywords – capsicum, Cilantro, hand blender, strained soup, cumin powder, Garnish, Garlic, mixie, pepper powder.

Taste of Capsicum rice

This variety rice taste rich and good. It takes twenty minutes approximately to prepare the rice. You can follow the below method to prepare the rice. It is simple to prepare.

Ingredients

• Cooked rice – 3 ½ to 4 cup
• Capsicum – 3 no
• Onion – 1
• Coconut grated – ½ cup
• Turmeric powder – ½ tea spoon
• Salt – as per taste
• Oil – Two tablespoon
• Roast and dry powder
• Coriander seeds – 1 table spoon
• Bengal gram – 1 table spoon
• Red Chili – Four no’s
• For Seasoning
• Mustard – ½ teaspoon
• Urad dal – ½ teaspoon
• Asafetida – pinch

Method

• Cook rice as grains separated.
• Chop capsicum and onion finely.
• Dry roast the grated coconut to golden color.
• Dry roast and powder items given.
• Do the seasonings in a pan, add chopped onion and fry till transparent and then add capsicum, turmeric and salt to cook in open pan.
• When capsicum is soft, add fried coconut and dry ground masala and mix well.
• Switch off gas and add cooked rice and mix well gently.
• Serve with any salad and roasted papad.
• Do not cook capsicum in closed pan.
• Capsicum should be fried well.

Keywords – Capsicum, grated coconut, roasted papad, variety rice, dry ground masala.

Baby corn Capsicum Curry

The Hyderabadi Babycorn Capsicum curry is very tasty and mouth watering. It is an excellent side dish for Non, Chapatti and puri. Following is the method to prepare the dish.

Ingredients

• 12-15 Baby Corns
• ½ tsp Garam Masala Powder
• ¼ tsp Turmeric powder
• 2 tbsp oil
• Salt to taste
• Coriander leaves (for garnishing)

To Grind

• 2 big onions
• 1 medium size tomato
• 1 small piece Ginger
• 2 small Garlic Cloves
• 4 Medium Green Chilies

To Grind

• 1 ½ tbsp coconut
• 10 cashew nuts
• ½ - 1 tsp Fennel seeds

To Temper

• 1 Bay Leaf
• 1 Elaichi
• A small piece of cinnamon
• 2 cloves

Method to prepare

• Cut baby corns into small pieces and pressure cook them for 3 whistles.
• Cut onions and tomato and then add ginger garlic cloves and green chilies and grind them to a paste.
• Heat oil in a kadai and add bay leaf, elaichi, cinnamon and cloves.
• Add the onion paste in the kadai and stir well.
• Add turmeric powder, salt and garam masala powder and mix well.
• Fry the mixture at low heat for 10-15 minutes.
• Add water to form a gravy consistency and boil the mixture.
• Add the cooked baby corn pieces.
• Place cashew nuts, coconut and fennel seeds in a grinder and grind them to make a smooth paste.
• When the gravy starts boiling add the cashew nut paste and stir well.
• Boil the gravy till it become thick.
• Garnish with coriander leaves

You can now serve hot with chapatti and fried rice. Give it a try.

Keywords: Capsicum, Garam Masala Powder, Chapatti,