Zucchini-Bell Pepper Rice

I would also call it as 'The Green Rice'.

Ingredients:

1/2 cup White Basmati rice 

1/4 cup Brown Basmati Rice

1 cup Zucchini (grated)

1/2 Green Bell Pepper (thinly sliced)

2 Green onions (chopped)

1/2 Yellow onion (diced)

1/2tsp Garam masala powder

2tsp Sambal Chilli sauce (optional)

1tsp Cumin seeds

1 Bay leaf

1 piece Cinnamon

2 Dry Red chilli (broken)

1 Black Cardamom

1 1/2 cups Water

1tbsp + 1tsp Oil

Salt

How to:

• Soak the basmati rice for 30 mins, pressure cook along with water, salt and 1tsp oil, fluff with a fork and keep aside.

• Heat remaining oil in a skillet, add cumin seeds through cardamom.

• Add onions along with salt and saute until tender.

• Then add bell pepper and half of the chopped green onions, saute for a couple of mins.

• When the onions turn slightly brown, add zucchini and saute well for 4-5 mins.

• Then add garam masala powder and cook for a min.

• Add chilli sauce and cook for another min.

• Now toss the cooked rice into the skillet and mix gently.

• Check salt for taste and cook in low flame for a min. (You can also add freshly ground black pepper.)

• Switch off and garnish with remaining green onions and chopped cilantro.

Serve with hot sauce and raita.

Paneer-Bell Pepper Masala

Ingredients:

12 oz Paneer (bite-size cubes)

1 Yellow onion (diced)

2 Tomatoes (puree)

1 Red Bell pepper (diced)

3 small green chilli (chopped)

1 1/2tsp ginger-garlic paste

1tsp Chilli powder

2tsp Coriander powder

1tsp Cumin powder

1/2tsp Garam masala powder

1/2tsp Fennel seeds

1/2tsp Cumin seeds

1 Cinnamon stick (1/2")

1 green Cardamom

2 small Bay leaves

2 Cloves

3 cups Water

1tsp Gram flour

1tbsp Water

Salt

Oil

How to:

• Dissolve the gram flour in 1tbsp of water and keep it aside.
• Heat oil in a skillet, add fennel seeds through cloves.

• Add onions along with salt and saute for a couple of mins.

• Add ginger-garlic paste and saute until raw smell disappears.

• Then add the bell pepper and green chillies and saute until tender.

• Now add pureed tomatoes and cook for 4-5 mins in a medium flame.

• Now add the chilli powder, coriander powder, cumin powder and garam masala powder and cook for a min.

• Now add the cubed paneer, mix well. Then, pour the water and let it boil.

• Check salt for taste. When the water is reduced to half, add the gram flour water and cook for a min for the gravy to thicken. 

• Switch off and garnish with cilantro.

Serve hot with chapathi or naan.


Sending this dish to  “ Letz Relishh –  Paneer “  hosted by Jay.

Mushroom-Bell Pepper Curry

Ingredients:

8oz Mushroom (sliced)

1 green bell pepper (diced) (use any color)

1 Yellow onion (chopped)

2 Roma tomato (chopped)

2tsp Ginger-garlic paste

3 small green chilli (slit)

5-6 Curry leaves

1/4tsp Turmeric powder

1/2tbsp Chilli powder

1tbsp Coriander powder

1tsp Cumin seeds

1tbsp Water (optional)

Salt

Oil

How to:

• In a skillet, heat oil, add cumin seeds, saute it and add onions along with salt and saute until tender.

• Now, add ginger-garlic paste, green chillies and curry leaves and saute until raw smell disappears and curry leaves splutters.

• Then add tomatoes and cook till it gets completely mashed.

• Now add turmeric powder, chilli powder and coriander powder and cook for 2 mins.

• Add the mushrooms, mix well and cook with lid closed for 2-3 mins in a reduced flame.

• When the mushroom oozes out water, add bell pepper and cook until tender, not mushy.

• If the curry dries, sprinkle some water and cook. Check salt for taste.

• Switch off and garnish with cilantro.

Serve hot with steamed rice.

Indo-Chinese Chilli chicken

Ingredients:

1lb Chicken (bite-size)

For Marination:

1 Egg

1tbsp Corn flour

1 Pinch Ajinomotto

1/2tsp Salt

1/2tsp Black pepper powder

For sauce:

1/2 Yellow Onion (diced)

1/2 bell pepper (sliced)

5 dry red chilli (cut length wise)

1 1/2tbsp garlic (finely minced)

1tbsp ginger(finely minced)

2 green onions (chopped)

1/2tbsp chilli powder

1/2tsp Black pepper powder

1 tbsp corn flour (diluted in water)

4tbsp Soy sauce

1 1/2tbsp Chilli-garlic sauce

2tsp White Vinegar

1 pinch Ajinomotto

1 pinch Sugar

2 cups Water

Salt

Oil

How to:

• Marinate the chicken for 15-20 mins, deep fry the'm and keep aside.

• In a skillet, heat oil, add the dry red chilli, saute it, then, add garlic and ginger and saute well until the raw smell disappears.

• Now add the onions and bell pepper and saute well.

• Then add 3/4th of the green onions, pepper powder and chilli powder and saute for few mins.
• Add the ajinomotto, sugar and salt and mix well.

• Now add the soy sauce and chilli-garlic sauce and cook for a min.

• Pour the water, bring it to a boil and add vinegar.

• Then add the fried chicken and mix well. Check salt and pepper for taste.

• After a couple mins add the diluted corn flour mix, one spoon at a time and mix well.

• Switch off, when the sauce starts thickening and garnish with the remaining green onions.

Serve hot with steamed rice or fried rice or naan.