Chef Ashish Bhasin
With its vibrant shades of crimson, yellow and inexperienced, the standard capsicum just isn’t solely actually versatile but in addition extraordinarily tasty and nutritious. Capsicums, additionally finest often called bell peppers or visitors gentle peppers, are greens belonging to the chilli household though they lack any peppery flavour to them. They’re obtainable in 4 totally different colors: inexperienced, yellow, orange and crimson.
Shimla Mirch, as it’s referred to in Indian cookery, is a housewife’s favorite. That’s as a result of this veggie works completely in sandwiches or wraps, Indian-Chinese language recipes, pizzas, pulaos and biryanis too. As a subzi it lends itself to dry and gravy dishes, so you may strive one thing new and by no means run out of latest and thrilling methods of cooking this pepper.
The assorted colored capsicums all come from the identical plant, however differ of their degree of maturity. Most capsicums flip crimson on ripening however you additionally get yellow and orange colored ones. Because the fruit ripens, it loses its sharpness, bitterness and turns into sweeter and nutritious. They only don’t add flavour to the recipe however are additionally used for his or her color.
COOKING WITH CAPSICUM
“Earlier than deciding on a capsicum it is advisable work out during which dish the capsicum is for use, if it’s going to be eaten uncooked in a salad or as an accompaniment, then ideally go for the colored peppers as they’re sweeter and extra fruity in style,” says Chef Jerson Fernandes, Government Chef Lodge Sea Princess Lodge, Mumbai.
If it must be cooked in a dish just like the Aloo capsicum, then select the inexperienced (male) selection because it has much less seeds and barely extra bitter in flavour than the feminine capsicum which has extra seeds.
HEALTH BENEFITS OF CAPSICUM
Capsicums are brimming with well being advantages together with reduction from abdomen issues, muscle spasms, complications, peptic ulcers, menopausal issues and cardiovascular points. “Strive consuming them for his or her anti-inflammatory and analgesic properties, and for assuaging arthritic ache. Capsicum additionally helps with psoriasis and pores and skin afflictions,” says Mumbai-based nutritionist Shweta Tewari.
MIRCH KA HALWA
500 grams khoya
250 grams sugar
250 ml ghee
50 grams cashewnut
50 grams coconut
Grate capsicum and preserve apart. Take oil in kadai and roast cashewnut in it.
After roasting, add grated capsicum in it. As soon as capsicum get sauteed, add coconut powder in it.
Stir for 2-3 min, then add khoya in it. And ultimately end with sugar.
At all times use ghee to cook dinner the halwa and ensure khoya is recent.
RECIPES COURTESY: CHEF ASHISH BHASIN, EXECUTIVE CHEF, TRIDENT BANDRA KURLA
STUFFED GREEN PEPPERS
6 medium inexperienced peppers/12 small ones
2 tablespoons vegetable oil
1 massive onion, diced
2 garlic cloves, minced
1.5 cups Egyptian rice
2 massive tomatoes, or 1 ¾ cups of pureed tomatoes
2 teaspoons tomato paste
2 tablespoons recent dill, finely chopped
2 tablespoons recent parsley, finely chopped
1 tablespoon recent cilantro, finely chopped
½ teaspoon sumac
1 teaspoon buharat
1 ¼ cups of meat or hen inventory
Trim the peppers. De-stem the ends, reserving the caps, and scoop out the seeds. Wash them out and switch them the other way up in a colander to dry.
Warmth the oil in a big skillet and sauté the onion till tender, about 5 minutes. Add the garlic and stir for two minutes. Add the rice and stir for 2-3 minutes. Add the pureed tomatoes and tomato paste and simmer for 10-Quarter-hour, or till the tomato juice is sort of wholly absorbed.
Fold within the dill, parsley, cilantro, sumac, buharat, and salt. Take away from warmth and let cool.
Stuff the peppers 2/3 full with the rice combination. Organize in a deep pot standing up, aspect by aspect, coated with the caps.
Deliver the inventory to a boil and style for salt. Pour many of the liquid across the peppers and drizzle the remaining contained in the peppers.
Cowl the pot and cook dinner on excessive warmth for 20 minutes, utilizing tongs to take away the caps and baste as soon as with the inventory. Or bake at 350 levels Fahrenheit for 30–40 minutes. Serve with the caps on.
CORN AND YELLOW CAPSICUM SOUP
Yellow capsicum 200 grams
Corn kernels 240 grams
Garlic 4 grams
Butter 15 grams
Salt 2 grams
Potato 100 grams
Saute garlic in butter.
Add yellow pepper, corn and potato and saute.
Add scorching water and let it cook dinner on sluggish flame.
Mix the combination, regulate consistency and end with the butter and cream.