Local Small Capsicum Green, 500 g

Recipes Using Local Small Capsicum Green

Indian Recipes

1. Capsicum Masala

• 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
• Method:
  1. Heat oil in a pan; add onions and sauté until translucent.
  2. Add ginger-garlic paste and tomatoes; cook until soft.
  3. Stir in turmeric, red chili powder, and salt; cook for 2 minutes.
  4. Add capsicum and cook until tender; stir in garam masala.
  5. Garnish with coriander and serve hot with chapati or rice.

2. Stuffed Capsicum (Bharwa Capsicum)

• 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
• Method:
  1. Heat oil in a pan; sauté onions until golden.
  2. Add tomatoes, spices, green chili, and salt; cook until tomatoes soften.
  3. Mix in crumbled paneer and cook for 2 minutes.
  4. Stuff the capsicum halves with the mixture and arrange them in a greased baking dish.
  5. Bake at 180°C (356°F) for 15-20 minutes. Serve hot.

3. Capsicum and Potato Curry

• 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
• Method:
  1. Heat oil in a pan; add onions and sauté until golden.
  2. Add tomatoes, turmeric, red chili powder, and salt; cook until soft.
  3. Stir in diced potatoes and capsicum; cover and cook until potatoes are tender.
  4. Serve with roti or rice.

4. Capsicum Rice

• 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
• Method:
  1. Heat oil in a pan; sauté onions and green chili until golden.
  2. Add ginger-garlic paste and capsicum; cook for 2-3 minutes.
  3. Add cooked rice and salt; mix gently.
  4. Serve hot with raita.

5. Capsicum Pakoras

• 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
• Method:
  1. In a bowl, mix besan, rice flour, red chili powder, and salt.
  2. Add water to make a thick batter.
  3. Dip capsicum slices into the batter and fry in hot oil until golden.
  4. Drain on paper towels and serve with chutney.

Non-Indian Recipes

1. Stuffed Green Capsicum

• 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
• Method:
  1. Preheat oven to 190°C (375°F).
  2. In a pan, sauté onion and garlic; add ground meat and cook until browned.
  3. Stir in tomato sauce, salt, and pepper; simmer for 5 minutes.
  4. 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

• 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
• Method:
  1. Heat olive oil in a pan; add garlic and sauté.
  2. Add capsicum, carrot, and broccoli; stir-fry for 5-7 minutes.
  3. Drizzle with soy sauce; cook for another 2 minutes and serve warm.

3. Green Capsicum Pizza

• 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
• Method:
  1. Preheat oven to 220°C (428°F).
  2. Spread tomato sauce over the pizza base.
  3. Top with cheese, capsicum, mushrooms, and olives.
  4. Bake for 15-20 minutes until the cheese is bubbly and golden.

4. Green Capsicum and Quinoa Salad

• 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
• Method:
  1. In a bowl, combine cooked quinoa, capsicum, and cherry tomatoes.
  2. Drizzle with olive oil and lemon juice; season with salt and pepper.
  3. Toss gently and garnish with fresh herbs before serving.

5. Green Capsicum Frittata

• 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
• Method:
  1. Preheat oven to 180°C (356°F).
  2. Heat olive oil in an oven-safe skillet; sauté onion and capsicum until soft.
  3. In a bowl, beat eggs with salt and pepper; pour over the vegetables.
  4. Sprinkle cheese on top and cook until edges set.
  5. 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!