Shimla mirch Recipes

Date: 2008.02.07 | Category: Indian Recipes | Tags:

Shimla mirch aur paneer

 

 

Ingredients: – 250grams paneer, 2 medium sized onions, 1 small green, red and yellow bell pepper, 2 medium sized tomatoes, 1 big green chilly, 1 teaspoon grated ginger, 1 teaspoon turmeric, 1/2 teaspoon garam masala (hot spice mix), 1 teaspoon red chilly powder, 1/2 teaspoon cumin seeds, 2 table spoons lemon juice, 2 table spoons oil and salt to taste.

Preparation time : – 10 minutes     Serves : – 2

HOW TO PREPARE: -Cut the paneer into long thick slices. Cut the onion and thickly and ensure that all the layers are separated. Cut all the bell peppers into thick strips. Remove the pulp and cut the tomatoes into thick slices too. Finely chop the green chilly. Take a heavy-bottomed frying pan and pour the oil and bring to heat. Once it’s hot, add the cumin seeds and let them turn brown. Add the ginger, onions and green chillies and sauté for a minute. Once the onion has softened add the turmeric and red chilly powder. Stir well and add the bell peppers and cook for two minutes. Add the cottage cheese and stir well to avoid it sticking to the base. Add the salt and lemon juice and cook for another two minutes and then add the tomatoes and garam masala and cook for another two minutes. Garnish with coriander and serve

 Moonphali aur shimla mirch

 

 

Ingredients : – 4 big capsicums, 5 teaspoon peanuts, 2 teaspoon tamarind paste, 2 teaspoon garam masala( hot spice mix), 1 teaspoon red chilly powder, 4 teaspoons grated coconut, 1 pinch turmeric, 1 teaspoon cumin seeds, 3 teaspoons oil and salt to taste.

Preparation time: – 15 minutes      Serves : – 2

HOW TO PREPARE : Roast the peanuts and once they are cool soak them in water for 10 minutes. Grind the coconut, tamarind paste and the soaked peanuts in a blender with very little water. Finely chop the capsicum. Take a frying pan and pour the oil and bring to heat. When oil is hot add the cumin seeds and cook till they become golden brown and add the capsicum. Sauté regularly and cook till the capsicum is softened. Add the coconut paste to the capsicum and cook for three minutes. Add the turmeric, red chilly powder, garam masala and salt to taste. Simmer and cook till the oil begins to leave the edges of the pan. Garnish with some coriander and serve.