Capsicum chutney

Ingredients

• Capsicum - 2 (finely chopped)
• Onions - 1 
• Tomato - 1
• Coconut - 2 handful
• Curry leaves - few
• Green chillies - 7 or adjust
• Tamarind - very little (I used 1/2 tsp of tamarind paste)
• Asafoetida - 1/4 tsp
• Salt to taste
• Oil as required

Method

• Fry the chopped capsicum with little oil, till it gets cooked but not soggy or browned. Keep it aside.
• Heat oil in the pan on high medium flame. Fry the onions, curry leaves, green chillies, asafoetida & then tomatoes. 
• Finally add the coconut. Also some salt & tamarind.
• Cool & grind everything together to smooth chutney.
• This goes well with idly or dosa.

Tips for the recipe - For more taste you can do the seasoning with urad dal, curry leaves & asafoetida.  

Capsicum Stew

Ingredients

• Capsicum - 1 1/2 cup (cubed)
• Onions - 1 small size
• Tomato - 1 medium size
• Coconut milk - 1/2 tin (200 ml) 
• Coriander powder - 1 1/2 tsp 
• Aniseed powder - 1 1/2 tsp
• Garam masala powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Curry leaves - few
• Coriander leaves - handful
• Mint leaves - 2 handfuls
• Oil - 1 tbsp
• Salt to taste

Dry Masala

• Cinnamon - 2 pieces
• Cardamom - 2
• Black cardamom - 1 (crushed)
• Cloves - 6
• Aniseeds - 1/2 tsp
• Bay leaves - 2
• Anistar- 3

To Grind

• Whole cashew - 7
• Green chillies - 5 (adjust)
• Garlic - 4
• Ginger - equal to garlic

Method

• Grind the cashews separately.
• Grind green chillies, garlic, ginger together & keep aside.
• Heat oil in kadai on high medium flame.
• Add the dry masalas & fry for a while.
• Add curry leaves, onions and fry till it becomes transparent.
• Now add the grounded garlic paste and fry for few minutes.
• Add in the tomatoes, mint leaves & fry till the tomatoes becomes mashy.
• Add salt, garam masala powder, aniseed powder, coriander powder & turmeric powder.
• Now add the capsicums & fry for 1 or 2 minutes.
• Pour the coconut milk along with the grounded cashews & mix well. 
• Add water if needed.
• Cover & cook till the raw small leaves the gravy.
• Remove it from flame when the gravy becomes slightly thick. 
• Garnish it with coriander leaves.
• Serve it with roti. 

Tips for the recipe - Thick coconut milk will give good taste. You can use aniseed powder or you can grind the aniseed along with green chillies. Using different colors of capsicum will give good taste & also it makes the gravy very rich & colorful.

Boiled Egg & Capsicum Masala Fry

Ingredients

• Soft boiled eggs - 3
• Capsicum - 1 cup (cubed)
• Onion - 1 medium size (Chopped)
• Tomato - 1 medium size (chopped)
• Garlic-ginger paste - 1/2 tsp
• Chilly powder - 1/2 tsp (adjust)
• Pepper powder - to taste 
• Cinnamon - 1 - 2 no (1 inch sticks)
• Coriander leaves - 1 tbsp (chopped)
• Capsicum masala powder (optional) - 1/2 tsp
• Oil - 2 tbsp
• Salt to taste

Method

• Make slashes on the eggs using knife for the masala to penetrate  & keep aside.
• Heat oil in kadai, on high medium flame.
• Splutter cinnamon & ginger - garlic paste. Fry till the oil separates.
• Add onions and fry till it becomes brown in color.
• Add the chopped tomatoes & continue frying.
• Now add the capsicum with chilly powder & salt.
• Fry well for few minutes. Do not make the capsicum soft & soggy.
• Add 2 - 3 tbsp of water & reduce the flame to low - medium till the water get absorbed.
• Cover & cook for 3 minutes.
• Now add the boiled eggs & mix carefully.
• Add pepper, coriander leaves & mix well.
• Serve hot with roti or rice.

Tips for the recipe - Don't allow the eggs to boil for a long time. It will become hard. Fry the onions well before adding the tomatoes. Multi colored capsicums always makes your food rice & tasty. 

Capsicum Masala Rice

Ingredients

• Cooked Rice - 2 1/2 cups 
• Capsicum (Chopped lengthwise) - quarter of red color, quarter of orange color, quarter of yellow color, quarter of green color
• Curry leaves - 1 sprig 
• Channa dal - 1 1/2 tsp 
• White urad dal - 1 1/2 tsp 
• Dry coconut flakes - 1 1/2 tbsp 
• Peanuts - 1 1/2 tbsp 
• Salt to taste 

For Masala Powder

• Cumin Seeds - 1/2 tsp 
• Coriander Seeds - 1 tsp 
• Red Chillies - 2 
• Cinnamon Stick - 1/2 inch 
• White urad Dal - 1/2 tsp 
• Channa dal - 1/2 tsp 

Method

• Roast all the masala powder ingredients with little oil. Allow it to cool & grind it to a fine powder.
• Now the masala powder is ready. Keep it aside.
• Heat 3 tbsp of oil in a pan. 
• Add channa dal & urad dal & fry for 30 secconds. 
• Now add the roasted peanuts & fry till the dal & nuts becomes slight brown in color. 
• Add the curry leaves. 
• Now add the chopped capsicum with very little salt. 
• Fry for few minutes on high flame. 
• Do not over cook the capsicum. It should be crunchy. 
• Now add the rice, salt, 1/2 tsp of the grounded masala powder & the coconut flakes. 
• Mix well & serve hot. 

Tips for the recipe - I like my capsicum rice with little masala, since it helps to maintain the original flavor of the capsicum. Even it looks attractive. If you like to have more masala you can always add it.

Chicken, capsicum, onion dry fry

Ingredients

• Onion - 1 (cut into rings) 
• Capsicum (single color or different colors - cut into rings) - 13 rings 
• Oil for deep frying 
• Pepper to taste 
• Salt to taste 

To Marinate

• Chicken (boneless) - 3/4 kg chicken ( cut into bitable pieces) 
• Ginger garlic paste - 2 tbsp 
• Vinegar or lemon juice - 2 tbsp 
• Chilly powder - 1 tsp or to taste 
• Pepper - 1/4 tsp 
• Egg white - 2 egg 
• Corn flour - 2 tbsp 
• All purpose flour or maida - 3 tbsp 
• Salt to taste 

Method

• Wash & clean the chicken. 
• Drain the water completely. 
• Mix all other marination ingredients together to the chicken. 
• Let it sit in the refrigerator for at least 2 hrs. 
• Then deep fry the chicken pieces on medium high flame. 
• Remove the chicken from the oil when it is done & keep aside. 
• Heat 1 - 2 tsp of oil in the pan & add the onions with little salt. 
• Fry for 1 or 2 minutes & remove from the pan. Keep it aside. 
• Then add the capsicum with little salt & fry for 2 - 3 minutes. 
• Onions & capsicum should be little crunchy & not very soft. 
• Now add the chicken pieces & the sauted onions. Mix well. 
• Sprinkle some pepper & serve hot. 

Tip for the recipe - If you have time, you can marinate the chicken overnight & mix the egg 2 hours before deep frying. Do not over cook the capsicum & the onions for good taste.

Capsicum Egg rice

Ingredient

• Cooked Rice - 1 cup

Method

• Prepare the Capsicum Egg Masala.
• Mix the cook rice & serve hot.

Tip for the recipe - The cooked rice grains should remain separate & soft. Even yesterdays left over rice works good.

Capsicum Egg Fry

Ingredient

• Capsicum - 1 big or 2 small in size.(cut into medium size cubes)
• Eggs - 2
• Homemade sambhar powder or chilly powder - 1 tsp or adjust as per your spice level (Sambhar powder is a mixture of south Indian spices.If the Homemade sambhar powder is not available then you can substitute it with plain chilly powder)
• Onion - 1 big size(chopped)
• Garlic - 2(chopped)
• Curry leaves - 1 string
• Mustard -1/4 tsp
• Urad dal - 1/4 tsp
• Garam masala - 1/2 tsp
• Chopped coriander leaves - 2 or 3 tbsp
• Oil - 2 tbsp
• Salt as per taste.

Method

• Chop the capsicum into medium size cubes.
• Heat oil in the pan & add mustard.allow it to splutter.
• Add Urad dal & wait for it to turn golden brown.
• Now add onions,garlic & curry leaves.
• Fry for 2 to 3 mints.
• Stir in the chopped capsicum & fry till it is cooked, not too tender but little crunchy.
• Now add salt,sambhar powder & garam masala & fry for 1 minute.
• Add half of the chopped coriander leaves & give a quick mix.
• Last step is to break in the raw eggs & fry till it is done.
• Add the remaining coriander leaves & remove from fire.

Tips for the recipe - Don't saute the coriander leaves too much. Do not over fry the eggs( for any recipe unless the recipe calls for over frying). Just remove from fire once it is done. Then it tastes good.