Recipes Using Local Small Capsicum Green
Indian Recipes
1. Capsicum Masala
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Ingredients:
- Local small capsicum: 250g, diced
- Onion: 1, finely chopped
- Tomato: 1, chopped
- Ginger-garlic paste: 1 tsp
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp
- Garam masala: 1 tsp
- Oil: 2 tbsp
- Salt: to taste
- Fresh coriander: for garnish
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Method:
- Heat oil in a pan; add onions and sauté until translucent.
- Add ginger-garlic paste and tomatoes; cook until soft.
- Stir in turmeric, red chili powder, and salt; cook for 2 minutes.
- Add capsicum and cook until tender; stir in garam masala.
- Garnish with coriander and serve hot with chapati or rice.
2. Stuffed Capsicum (Bharwa Capsicum)
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Ingredients:
- Local small capsicum: 4-5, halved and deseeded
- Paneer (cottage cheese): 200g, crumbled
- Onion: 1, finely chopped
- Tomato: 1, finely chopped
- Spices (cumin powder, coriander powder): 1/2 tsp each
- Green chili: 1, chopped
- Salt: to taste
- Oil: 2 tbsp
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Method:
- Heat oil in a pan; sauté onions until golden.
- Add tomatoes, spices, green chili, and salt; cook until tomatoes soften.
- Mix in crumbled paneer and cook for 2 minutes.
- Stuff the capsicum halves with the mixture and arrange them in a greased baking dish.
- Bake at 180°C (356°F) for 15-20 minutes. Serve hot.
3. Capsicum and Potato Curry
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Ingredients:
- Local small capsicum: 200g, diced
- Potato: 1, diced
- Onion: 1, sliced
- Tomato: 1, chopped
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp
- Oil: 2 tbsp
- Salt: to taste
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Method:
- Heat oil in a pan; add onions and sauté until golden.
- Add tomatoes, turmeric, red chili powder, and salt; cook until soft.
- Stir in diced potatoes and capsicum; cover and cook until potatoes are tender.
- Serve with roti or rice.
4. Capsicum Rice
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Ingredients:
- Local small capsicum: 100g, chopped
- Cooked rice: 2 cups
- Onion: 1, chopped
- Green chili: 1, slit
- Ginger-garlic paste: 1 tsp
- Oil: 2 tbsp
- Salt: to taste
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Method:
- Heat oil in a pan; sauté onions and green chili until golden.
- Add ginger-garlic paste and capsicum; cook for 2-3 minutes.
- Add cooked rice and salt; mix gently.
- Serve hot with raita.
5. Capsicum Pakoras
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Ingredients:
- Local small capsicum: 250g, sliced
- Besan (gram flour): 1 cup
- Rice flour: 2 tbsp
- Red chili powder: 1 tsp
- Salt: to taste
- Water: as needed
- Oil: for frying
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Method:
- In a bowl, mix besan, rice flour, red chili powder, and salt.
- Add water to make a thick batter.
- Dip capsicum slices into the batter and fry in hot oil until golden.
- Drain on paper towels and serve with chutney.
Non-Indian Recipes
1. Stuffed Green Capsicum
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Ingredients:
- Local small capsicum: 4-5, halved and deseeded
- Ground meat (beef or chicken): 250g
- Onion: 1, chopped
- Garlic: 2 cloves, minced
- Tomato sauce: 1/2 cup
- Cheese: 1/2 cup, shredded
- Salt and pepper: to taste
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Method:
- Preheat oven to 190°C (375°F).
- In a pan, sauté onion and garlic; add ground meat and cook until browned.
- Stir in tomato sauce, salt, and pepper; simmer for 5 minutes.
- Stuff capsicum halves with the mixture, top with cheese, and bake for 20-25 minutes until the capsicum is tender.
2. Green Capsicum Stir-Fry
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Ingredients:
- Local small capsicum: 250g, sliced
- Carrot: 1, julienned
- Broccoli: 100g, cut into florets
- Soy sauce: 2 tbsp
- Olive oil: 1 tbsp
- Garlic: 2 cloves, minced
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Method:
- Heat olive oil in a pan; add garlic and sauté.
- Add capsicum, carrot, and broccoli; stir-fry for 5-7 minutes.
- Drizzle with soy sauce; cook for another 2 minutes and serve warm.
3. Green Capsicum Pizza
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Ingredients:
- Pizza base: 1
- Tomato sauce: 1/2 cup
- Cheese: 1 cup, shredded
- Local small capsicum: 1, sliced
- Mushrooms: 1/2 cup, sliced
- Olives: 1/4 cup, sliced
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Method:
- Preheat oven to 220°C (428°F).
- Spread tomato sauce over the pizza base.
- Top with cheese, capsicum, mushrooms, and olives.
- Bake for 15-20 minutes until the cheese is bubbly and golden.
4. Green Capsicum and Quinoa Salad
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Ingredients:
- Local small capsicum: 1, diced
- Quinoa: 1 cup, cooked
- Cherry tomatoes: 1 cup, halved
- Olive oil: 2 tbsp
- Lemon juice: 1 tbsp
- Fresh herbs (parsley or basil): for garnish
- Salt and pepper: to taste
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Method:
- In a bowl, combine cooked quinoa, capsicum, and cherry tomatoes.
- Drizzle with olive oil and lemon juice; season with salt and pepper.
- Toss gently and garnish with fresh herbs before serving.
5. Green Capsicum Frittata
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Ingredients:
- Local small capsicum: 1, diced
- Eggs: 4
- Cheese: 1/2 cup, shredded
- Onion: 1, chopped
- Salt and pepper: to taste
- Olive oil: 1 tbsp
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Method:
- Preheat oven to 180°C (356°F).
- Heat olive oil in an oven-safe skillet; sauté onion and capsicum until soft.
- In a bowl, beat eggs with salt and pepper; pour over the vegetables.
- Sprinkle cheese on top and cook until edges set.
- Transfer to the oven and bake for 10-15 minutes until fully set.
Local Small Capsicum Green is a versatile vegetable that can enhance a variety of dishes, both traditional and modern. Enjoy experimenting with it in your cooking!