Capsicum

Its been raining cats and dogs since last night. The AC was switched off in favor of the cool breeze that was coming in. And when it was morning, I didn't' even feel it was already dawn, as it was still very dark and everybody at home still slumbering very deeply. I opened up to a morning that was very chill and rain still lashing away. Schools and Colleges were declared holiday, but Konda was ins

Do you want an Indian recipe for this Thanksgiving? And do you want it to be vegetarian? if Yes, you ought to try this Masala capsicum rice recipe. I have seen many recipes for capsicum rice. But this one is the winner. If you are person who loves to eat rice, you will love this recipe. This is perfect for a Thanksgiving lunch or dinner. The best part is, you can eat this without any side dish

Capsicum has been used for centuries to increase blood circulation. With regards to cellulite blood circulation is an important part of the package; without adequate circulation the released toxins cannot be removed, and they would be taken up again by the cells. This would defeat the entire purpose of the product, so Capsicum and Caffeine both [...]

Capsicum has been used for centuries to increase blood circulation. With regards to cellulite blood circulation is an important part of the package; without adequate circulation the released toxins cannot be removed, and they would be taken up again by the cells.This would defeat the entire purpose of the product, so Capsicum and Caffeine both work powerfully in combination to increase blood circu

Usually I make bhaji with onions. This time i tried with the bell peppers. This  is quick and easy to make and iam sure you all will enjoy this spicy snack .     Ingredients: Capsicum(big) - 4 Besan(chick pea flour) - 1 cup Baking powder - 1/4 tsp Red chilly powder - 1 tsp Coriander powder - 1/2 tsp Jeera powder - 1/4 tsp Garam Masala powder - 1/4 tsp G

Usually I make bhaji with onions. This time i tried with the bell peppers. This  is quick and easy to make and iam sure you all will enjoy this spicy snack .     Ingredients: Capsicum(big) - 4 Besan(chick pea flour) - 1 cup Baking powder - 1/4 tsp Red chilly powder - 1 tsp Coriander powder - 1/2 tsp Jeera powder [...]

Symphonic Prog-Italy "Classical prog in a similar fashion to TRIADE, BANCO and Le ORME featuring Roberto Balocco (ex PANNA FREDDA) on drums and Red Canzian (guitars, vocals) who later would go on to play with both OSAGE TRIBE and POOH. Side 1 of this album is simply a prog masterpiece with their entire side long suite... a rearrangement of Beethoven's "Patetica". The remaining 5 songs explore a

Hello there, I know it's been quite a while since I posted. Today, I'm going to share a rare blend of side dish with you. Usually, you find most of the veggie side dish is a combination of two vegetables, but I added brinjal for a change, and I should admit that it came out very well. You can use any color of simla mirch (red, green or yellow) out there in the market to give a colorful look t

En la librería del Fondo de Cultura Económica, ubicada en la Av. Miguel Ángel de Quevedo, México DF, me di un banquete. No solo por el delicioso café que puedes tomar mientras navegas en la rápida red inalámbrica, sino por los excelentes libros que allí se consiguen. Transcribo el texto de la contraportada. Uno de los motivos que propiciaron los viajes trasatlánticos y el descubrimiento del Nuevo Mundo, a finales del siglo XV, fue el deseo de encontrar un paso mas corto a las islas del Extremo Oriente para adquirir especias, muy apreciadas en Europa debido a su escasez. Aunque Colon no encontró una nueva ruta hacia el Oriente, ni las codiciadas especias, si encontró una nueva y gran diversidad de plantas alimentic

En la librería del Fondo de Cultura Económica, ubicada en la Av. Miguel Ángel de Quevedo, México DF, me di un banquete. No solo por el delicioso café que puedes tomar mientras navegas en la rápida red inalámbrica, sino por los excelentes libros que allí se consiguen. Transcribo el texto de la contraportada. Uno de los motivos que propiciaron los viajes trasatlánticos y el descubrimiento del Nuevo Mundo, a finales del siglo XV, fue el deseo de encontrar un paso mas corto a las islas del Extremo Oriente para adquirir especias, muy apreciadas en Europa debido a su escasez. Aunque Colon no encontró una nueva ruta hacia el Oriente, ni las codiciadas especias, si encontró una nueva y gran diversidad de plantas alimentic

El chiltepín es un chile de la especie capsicum annuum utilizado en la comida mexicana, especialmente en el noroeste de este país, de donde es originario. Es muy frecuentemente utilizado en el estado de Sonora y Sinaloa, donde se utiliza para hacer salsas o como condimento en los caldos como el menudo y el pozole, así como cualquier tipo de sopas. Su uso agrega un toque muy picoso a los platillos

An increasingly popular plant bearing brightly colored fleshy berries which appear in autumn and remain decorative for 8-12 weeks. The most familiar berries are orange-red in color but white, yellow, green and purple-berried varieties are also available. They are best treated as annuals and discarded when the fruiting has finished. They make colorful displays and are striking massed together as

(Image: Baked Pasta served with gourmet lettuce, tomato and danish fetta, with a parsley, salt, red wine vinegar and olive oil dressing.) Flickr is great! What’s the big deal you may ask? I post all my recipe photos on there in groups and share links to my website, but it also helps give me ideas for new recipes or using ingredients I’d never thought about. This recipe here is very closely adapted from mikehipp’s vegan baked ziti. The photo itself made me want to try this lovely dish, but of course I never, ever use the recipe as is. I always change it and this one was of course the same. My recipe here turned out a little dry, so I’d recommend putting a little more tomato in and maybe reducing the cooking time from 45 minutes to possibly 35. Ingredients: 1 red onion diced 3 cloves garlic diced olive oil for sauteing 1 red pepper/capsicum chopped roughly 1 tbs italian herbs salt and white pepper for seasoning 2 tbs tomato paste 1 can artichokes, drained 1

Capsicum, also known as Bell Pepper, is a good companion for beef in stir-fries. So far, I’ve seen and tried three colours available - green, red and yellow, the latter being the sweetest. With capsicum, you can’t really leave out its other good friend, the onion. A stir-fry with these two ingredients give a good fusion of smell (you’ll either like it or don’t) and taste (sweet in nature). When I eat beef, I usually like them just or slightly undercooked. Over cooking beef with generally make it tough and chewy unless you stew them for long hours, which is another thing altogether. Hence, when I stir-fried this dish, I left the beef for last. Total stir-frying time is about 3 minutes as I prefer the capsicum to remain crunchy. Cook longer if you prefer softer capsicum. Most of all, experiment with this dish to your liking. This is my recipe for Stir-Fried Tender Beef with Capsicum (more…) Share This

Yeah, yeah… It’s still soupy soup season for us here. Unlike other parts of the world where everyone is basking in golden sun and sand, we, not so privileged ones are snuggling under cosy blanket with a bowl of hot soup and dreaming of all that glorious sunshine. I just have to close my eyes to feel that cool breeze from palm-fringed beaches and lush green fields in my native. We are almost there… Right now while writing this post I can see the sun peeping out of the clouds and smiling. Oh!!! When will he grow up and stop playing that silly peek-a-boo. May be he did hear me grumbling about the same thing again and again. It’s strange as how the weather can be so deceptive. We had early spring in this part of the world and according to the weather forecast (here they come) we are on the way to one of the hottest summers in the history and I am waiting for the day when I can start grumbling about hot and sweaty summer days. Oh!!! Let me stop sulking and come back to my favourite

Yeah, yeah… It’s still soupy soup season for us here. Unlike other parts of the world where everyone is basking in golden sun and sand, we, not so privileged ones are snuggling under cosy blanket with a bowl of hot soup and dreaming of all that glorious sunshine. I just have to close my eyes to feel that cool breeze from palm-fringed beaches and lush green fields in my native. We are almost there

Yeah, yeah… It’s still soupy soup season for us here. Unlike other parts of the world where everyone is basking in golden sun and sand, we, not so privileged ones are snuggling under cosy blanket with a bowl of hot soup and dreaming of all that glorious sunshine. I just have to close my eyes to feel that cool breeze from palm-fringed beaches and lush green fields in my native. We are almost there

500 grams beef strips 2 cloves garlic, crushed 2 tbsp vegetable oil 2 tbsp soy sauce 1 tbsp cornflour 1 green capsicum, cut into squares 2 tsp course black pepper Sauce 1 tsp oyster sauce 1 tsp soy sauce 3 tbsp water 1 tsp cornflour Marinate beef strips with garlic, oil, soy sauce, cornflour for 30 minutes. Heat non stick wok on medium, add beef, stir fry till brown, stir in capsicum and pepper. Mix together oyster sauce, soy sauce, water and cornflour then stir it in till sauce thickens.

Have you heard of a famous quote which goes like “It’s difficult to predict three W’s in life: Wine, Weather and Woman”. I am not sure about first W because I can’t handle any drinks which have above 0.1% of alcohol. I don’t agree with third W because I am one among them. As for the second W is concerned I don’t have any issue because it is something which changes faster than my mood swings especially where I live;)Last couple of days we were blessed with bright and clear sky which really cheered me despite the fact that I had badly sprained my ankle during our weekend trekking. Just when I started enjoying the warmth and ice cream, the weather changed as if some witch has spread her black magic. I was duped into thinking that the dark and gloomy days are over. I needed something really good to cheer myself and I was not ready to surrender myself to the temptation of munching my favorite Pringles. To distract my mind and eyes I opened a cook book which I had recently acqu

Have you heard of a famous quote which goes like “It’s difficult to predict three W’s in life: Wine, Weather and Woman”. I am not sure about first W because I can’t handle any drinks which have above 0.1% of alcohol. I don’t agree with third W because I am one among them. As for the second W is concerned I don’t have any issue because it is something which changes faster than my mood swings

Have you heard of a famous quote which goes like “It’s difficult to predict three W’s in life: Wine, Weather and Woman”. I am not sure about first W because I can’t handle any drinks which have above 0.1% of alcohol. I don’t agree with third W because I am one among them. As for the second W is concerned I don’t have any issue because it is something which changes faster than my mood swings

In South India Bhath(Usually named after rice items) is cooked every now and then. Usually they are quick and easy-to-make and so tasty! I got this capsicum bhath recipe from one of my friend's mom and I twisted the recipe a bit to add more spice and crunch to it. Crunchy capsicums and masala with fresh coconut jazz up the taste of the rice dish and make this recipe a big star! Spicy Capsicum Bhath Ingredients:21/2 cups rice , cooked and cooled2 big Capsicums/Bell Peppers, sliced (I have used half of each red, yellow, green and orange coloured)3 tbsp of lemon juicesalt to tasteTo saute and grind:1 tbsp of Oil2 tbsp Coriander seeds2 tsp Cumin seeds2-4 Dry red chillies(According to taste)1 tbsp Chana dal1 tbsp Urad dal3-4 Pepper corns1 inch Cinnamon1 tbsp Poppy seeds1/4 cup of Tarmarind water1/4 cup of grated coconut1 tsp Termaric PowderFor Seasoning:2 tbsp Ghee1 tbsp Mustard1 tbsp Urad dal1 tbsp Chana dalFew of Curry leaves1-2 Dry red chillies5-6 Cashwes Capsicum Bhath Method:Take 1 tb

Ingredients:Capsicum-250gmsOnion 2Curds 2 cupsChilly powder 1/2 tspMustard 1tspSugar 1tspSalt to tasteCoconut(grated raw) 5 tspOil 2 tspMethod:Heat oil, put mustard for seasoning, fry chopped onions and sauté well.Add capsicum (chopped) and fry till it becomes soft.Put off the fire. Keep aside.Take curds in a bowl add salt to taste.Mix coconut (grated); sprinkle 1 tsp sugar, chilly powder.Finally mix the fried capsicum and serve.

INGREDIENTS:1/2 Cup Green Capsicum sliced1 Cup Red Capsicum Sliced3 Green Chilies10 Groundnuts roasted1 Tbsp of kassuri methi(dried methi )2 Tbsp fresh Grated Coconut1 medium Onion Sliced1/2 Inch Ginger1 Tbsp of olive oil1 tsp of chili powder1/2 tsp of Turmeric PowderSalt as per taste1.5 Cups of Soji /Rava3 Cups of Boiling waterMETHOD:Fry the sliced onion till they turn brown and then add chopped green chilies and fry for another minuteTo this add roasted Groundnuts + Ginger+ Haldi Powder+ Turmeric Powder and fry for another minuteNow Add the sliced capsicum ( both red and green) and fry for another min( note capsicum should be crisp)To this add rava + kassuri methi+ grated coconut and fry for around 2 more mins in low flame.Now add 3 Cups of boiling water and cook till water evaporates.Serve hot with lime pickle if desired.