Capsicum

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ABOUT THE PRODUCT 

Capsicum should be a uniform, glossy color either bright green or deep red. It should be firm and have thick walls. Depending on the variety, it may be mild, sweet, hot, or fiery. Capsicums are also called green, red or yellow peppers. 

 

NUTRITIONAL FACTS 

Capsicums are an excellent source of vitamin A and C (red contain more than green capsicums). They are also a good source of dietary fiber, vitamin E, B6 and folate. The sweetness of capsicums is due to their natural sugars (green capsicums have less sugar than red capsicums). 

 

BENEFITS 

Capsicums are an excellent source of vitamin A and C (red contain more than green capsicums). They are also a good source of dietary fiber, vitamin E, B6 and folate. The sweetness of capsicums is due to their natural sugars (green capsicums have less sugar than red capsicums) 

 

STORAGE & USES 

For cut Bell Peppers, store them in a sealed container or plastic bag with a paper towel to absorb excess moisture. Keep them in your crisper drawer—just don’t forget about them! Cut Bell Peppers will last 2-3 days in the refrigerator 

Capsicum Masala Curry

RECIPE:

INGREDIENTS

for masala paste:

  • 2 tbsp peanut
  • 1 tbsp sesame / til
  • 2 tsp oil
  • 1 tsp coriander seeds
  • ½ tsp cumin / jeera
  • ¼ tsp methi / fenugreek
  • Few curry leaves
  • 6 dried red chilli
  • ¼ cup dry coconut / kopra

For Curry

  • 2 tbsp oil
  • 1 tsp cumin / jeera
  • ½ onion (finely chopped)
  • 1 tsp ginger garlic paste
  • 1 capsicum (cubed)
  • ½ onion (petals)
  • 1 tomato (finely chopped)
  • ¼ tsp turmeric
  • 1 tsp salt
  • ½ cup tamarind extract
  • 2 tbsp coriander (chopped)

INSTRUCTIONS

  1. firstly, in a pan dry roast 2 tbsp peanuts until they turn crunchy and skin separates.
  2. add in 1 tbsp sesame and roast until they turn aromatic.
  3. transfer to the small mixer and allow to cool completely.
  4. now in the same pan add 1 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi.
  5. roast for minute.
  6. further add few curry leaves, 6 dried red chilli and ¼ cup dry coconut.
  7. roast until the coconut turns golden brown.
  8. allow them to cool completely, and transfer to the same mix.
  9. now blend to coarse powder without adding any water. keep aside.
  10. in a large kadai heat 2 tbsp oil and saute 1 tsp cumin.
  11. add in ½ onion followed by 1 tsp ginger garlic paste and saute well.
  12. additionally add 1 capsicum, ½ onion and saute for 2 minutes.
  13. saute until the onions shrink slightly.
  14. further add 1 tomato and saute well.
  15. now add ¼ tsp turmeric, 1 tsp salt and mix well.
  16. add in prepared masala and saute for  minute.
  17. now add ½ cup tamarind extract and mix well.
  18. add water as required adjusting consistency.
  19. cover and cook for 10 minutes, or until oil separates.
  20. finally, add 2 tbsp coriander and enjoy capsicum masala curry with roti

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