Top 10 Indian Capsicum Recipes, Easy Capsicum, Shimla Mirch recipes

1. Capsicum Chutney, Bell Pepper Chutney

by Tarla Dalal

capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney | with 24 amazing images. capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney is a typical South Indian method of making chutneys and can be adapted to other veggies like radish too. Learn how to make Indian bell pepper chutney. To make capsicum chutney, heat 2 tsp of sesame oil in a broad non-stick pan add the urad dal and chana dal and sauté on a medium flame for 1 minute. Add the sesame seeds, dry red chillies, 5 curry leaves, asafoetida and sauté on a medium flame for 1 to 2 minutes. Add the capsicum and salt and sauté on a medium flame for 4 to 5 minutes. Add the coconut and tamarind and sauté on a medium flame for 1 minute. Cool the mixture and blend it into smooth paste using 2 tbsp water. Keep aside. Heat the remaining 2 tsp of sesame oil in a small non-stick pan, add the mustard seeds and the remaining 5 curry leaves and sauté on a medium flame for few seconds. Pour the tempering evenly over it and mix well. Serve with idlis, dosas or steamed rice. Here’s a chutney that will tickle your taste buds and perk up any dish it is served with. An apt accompaniment for idli, dosa and hot steamed rice, the Indian bell pepper chutney combines the pungent, mildly spicy flavour of capsicum with the comforting taste of roasted dal, the tanginess of tamarind, the appetizing taste of sesame seeds and the spicy flavour of red chillies. A good dose of coconut helps to hold the chutney together and also balances all the flavours. All together, the homely taste and lovely mouth-feel of this South Indian capsicum chutney for idli and dosa is sure to please everybody. Moreover, you can also gain in some antioxidants from this nourishing accompaniment and boost your immunity. This healthy capsicum chutney can be added to a weight-watchers and heart patient's diet as well as to a diabetic menu. Tips for capsicum chutney. 1. To get the perfect colour of this chutney, we recommend the use of Kashmiri chillies only. 2. We have used sesame oil as it gives the necessary aroma and flavour to chutney and pickles, but you can use any other oil if you wish to. 3. You can store the chutney in an airtight container in the fridge for 4-5 days. Enjoy capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney | with step by step photos.

1 review

2. Stuffed Capsicum in Tomato Gravy ( Diabetic Recipe)

by Tarla Dalal

Capsicum, stuffed with a mixed vegetable and low-fat paneer stuffing, is drowned in a generously-spiced tomato gravy to provide a flavourful boost of fibre and vitamin A. Not too much oil and no cream either, but still luscious, the Stuffed Capsicum in Tomato Gravy uses very little cornflour along with low-fat milk mixture and red pumpkin for thickening. This diabetic-friendly recipe is indeed a treat to the taste buds.

No reviews

3. Fried Capsicum in Schezuan Sauce

by Tarla Dalal

Crunchy and tasty to the core, Fried Capsicum in Schezuan Sauce is a brilliant creation, which you can serve as a starter or an accompaniment to the Main Course . It features batter-coated and deep-fried strips of capsicum, tossed with scrumptious ingredients like spring onions, ginger and green chillies, not to forget the Schezuan sauce, which gives it the characteristic Oriental touch. Enjoy this exciting dish fresh and hot to relish its amazing texture.

8 reviews

4. Capsicum Rings

by Tarla Dalal

A perfect tea-time snack, these Capsicum Rings are made by deep-frying capsicum rings coated with a plain flour batter that is aptly perked up with black pepper. A sprinkling of chaat masala gives these Jain -friendly crispies a truly snazzy flavour that tickles your taste buds.

5 reviews

5. Capsicum Poriyal / Capsicum Subzi

by Tarla Dalal

While capsicum is a very common vegetable used extensively in Chinese North Indian and other cuisines, many people do not – for some reason – associate it with South Indian food. Surprise! This flavourful and crunchy veggie is a hot favourite there too, and is used in a variety of dishes from sambhar and pachadi to poriyal. Capsicum Poriyal is nothing but a simple South Indian dry subzi made of cubed capsicum cooked with an aromatic tempering and a dash of curds, finished beautifully with a garnish of grated coconut. Curds are added while cooking veggies like brinjal, ladies finger and capsicum in this style, to prevent them from sticking to each other or charring, enabling them to cook uniformly and also roast slightly without discolouration. You will surely love this easy but tasty subzi prepared the right way! Serve it hot with a bowl of steaming Rice ( Cooked Rice) laced with a dollop of ghee and a cup of Sambhar or Rasam

1 review

6. Quick Carrot and Capsicum Pickle

by Tarla Dalal

quick carrot and capsicum pickle recipe | gajar shimla mirch ka achar | instant carrot capsicum pickle | quick Indian pickle | with 14 amazing images. To make quick carrot and capsicum pickle, combine the masala mixture, carrot and capsicum in deep a bowl and mix well. In a microwave safe bowl, add the mustard oil and microwave on high for 2 minutes. Pour the hot oil over the carrot and capsicum masala mixture and mix well. Cover it with a lid and microwave on high for 30 seconds. Cool completely, serve immediately or store in an air-tight container and refrigerate till use. Quick pickles like this always come in handy when your taste buds yearn for a bit of fun, but you don’t have the patience to make a traditional pickle that involves maturing, drying, etc. This gajar shimla mirch ka achar is a classic example of this. Although it takes very little time to prepare, this unique instant carrot capsicum pickle has a very exhilarating flavour, thanks to a masala mixture that combines a couple of seeds and spices. You can especially notice the brilliant flavours of split mustard seeds and split fenugreek seeds in this quick Indian pickle. You can make a small batch of this quick carrot and capsicum pickle and store it in the refrigerator in a dry and clean airtight container for 3 to 4 days. In the quest for quick and easy accompaniments, try the Instant Mango Pickle and the Instant Chilli Pickle too. Tips for quick carrot and capsicum pickle. 1. The carrot and capsicum strips are best when they are cut into thin strips. 2. While we have used mustard oil in this recipe as it is the best option to make pickles, if you don’t have you can opt for any other oil. 3. Ensure that the mustard oil is hot enough before you add it to the spices, so that the oil absorbs the flavours of the spices well and mix with carrot and capsicum. Enjoy quick carrot and capsicum pickle recipe | gajar shimla mirch ka achar | instant carrot capsicum pickle | quick Indian pickle | with step by step photos.

3 reviews

7. Pineapple Capsicum and Tomato Sabzi, Pineapple Vegetable Sabzi

by Tarla Dalal

pineapple capsicum and tomato sabzi recipe | sweet and spicy pineapple sabzi | bell pepper with pineapple sabzi | Indian pineapple and vegetable sabzi | with 25 amazing images. pineapple capsicum and tomato sabzi recipe | sweet and spicy pineapple sabzi | bell pepper with pineapple sabzi | Indian pineapple and vegetable sabzi is a uniquely flavoured sabzi. To make pineapple capsicum and tomato sabzi, heat the oil in a broad non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for a few seconds. Add the capsicum, tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the pineapple, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the carom seeds, sesame seeds, chilli powder, turmeric powder, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the coconut and coriander and mix well. Serve hot. Here comes a chunky sweet and spicy pineapple sabzi that will tickle your taste buds! The teamwork of pineapple, capsicum and tomatoes produces an excellent mix of flavours and textures, ranging from crisp to juicy and tangy to spicy. Carom seeds and sesame seeds along with a couple of spice powders add to the natural flavour of the veggies making this an accompaniment par excellence. What makes this bell pepper with pineapple sabzi all the more interesting is the fact that it uses simple, everyday spices and powders, and the procedure is also hassle-free, so you can opt to make this on any day. Serve this Indian pineapple and vegetable sabzi with rotis or parathas. You won’t miss an accompaniment like pickle with this combo. Tips for pineapple capsicum and tomato sabzi. 1. Prefer a sweet pineapple to make this sabzi, so it balances the tanginess of tomatoes. 2. Cut the pineapple, capsicum and tomato into big cubes as they tend to shrink on cooking. 3. A broad non-stick pan is the best to make this sabzi as it will ensure uniform cooking. Enjoy pineapple capsicum and tomato sabzi recipe | sweet and spicy pineapple sabzi | bell pepper with pineapple sabzi | Indian pineapple and vegetable sabzi | with step by step photos.

2 reviews

8. Paneer, Corn and Capsicum Subzi

by Tarla Dalal

While you would surely have tried the common combo of paneer and green peas, here is a mind-blowing preparation of paneer with sweet corn, perked up with crisp capsicum, green chillies, ginger and spices. One exciting aspect of Paneer Makai is that sweet corn is used both in whole and puree form, so its flavour is very dominant, making every mouthful a pleasurable experience.

6 reviews

9. Grilled Corn and Capsicum Sandwich

by Tarla Dalal

grilled corn capsicum sandwich recipe | Indian style corn capsicum sandwich | sweet corn capsicum sandwich | with 20 amazing images. Corn and capsicum make the perfect combination in Indian style corn capsicum sandwich made on a grill. The grilled corn capsicum sandwich are made of basic ingredients of sweet corn kernels, capsicum, bread, butter and some spices. We show you step by step how to make grilled corn capsicum sandwich which your kids will love and make a perfect evening snack. Every bite of this grilled corn capsicum sandwich features an outburst of colour, crunch and flavour. An apt combination of juicy sweet corn and crispy spicy capsicum, this Indian style corn capsicum sandwich has a very balanced flavour, further enhanced with naturally pungent ingredients like green chillies, onion and garlic. Tips to make the perfect grilled corn capsicum sandwich. 1. For the sweet corn kernels to be juicier and better tasting, pressure cook by adding just enough water for 1 whistle. This is not only the fastest way to cook but also prevents loss of nutrients. Avoid adding salt while cooking as it may cause the corn kernels to toughen up. 2. You can enhance the grilled corn capsicum sandwich mixture by adding dried Italian herbs too. Also, to make the mixture creamy, add white sauce or fresh cream to it. 3. If you do not have a sandwich grill then you can roast the sweet corn capsicum sandwich on a tava or grill pan. Serve the grilled corn capsicum sandwich fresh off the grill with tomato ketchup. You can also try other grilled sandwiches like Cabbage, Carrot and Paneer Grilled Sandwich and Zucchini and Bell Pepper Sandwich. Learn to make grilled corn capsicum sandwich recipe | Indian style corn capsicum sandwich | sweet corn capsicum sandwich | with step by step photos and video below.

8 reviews

10. Carrot and Bell Pepper Soup

by Tarla Dalal

carrot and bell pepper soup recipe | carrot capsicum Indian soup | healthy carrot and red pepper soup | with 30 amazing images. carrot and bell pepper soup is a simple, quick, and affordable Indian soup. Learn how to make healthy carrot and red pepper soup. carrot and bell pepper soup is a delicious, nutritious, and easy-to-make Indian soup that is perfect for any occasion. It is a great way to use up leftover carrots and bell peppers, and it is also a healthy and affordable meal option. The carrot and bell pepper soup has a bright and refreshing flavor, and it is packed with vitamins and minerals. Carrots have the nutrient Beta Carotene which is a form of vitamin A, helps prevent deterioration of the eye as one gets older and prevents night blindness. Rich in vitamin C, capsicum protects and maintains the lining of the heart. Low glycemic index (40) colourful capsicum are immune boosters. Reducing salt intake is very easy. You just need to top up on other flavourful and aromatic ingredients and you will barely notice the missing salt. Not only that, you also need to understand that a low-sodium diet does not mean just salt – you need to also reduce other high-sodium ingredients. In that sense, the carrot and bell pepper soup is a wonderful choice, made entirely with nutritious, low-sodium ingredients like carrot, capsicum and tomatoes. While tomato adds tang and carrot adds volume to the soup, herbs and pepper add punch to it. Enjoy this peppy low-sodium Indian recipe to keep blood pressure under control. To make carrot and bell pepper soup, heat the olive oil in a pressure cooker and add the onions. Cook the onions till translucent. Add the carrot, red capsicum, yellow capsicum and green capsicum, tomatoes mix well and sauté on medium heat for 4 minutes Add 1 cup of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool slightly and blend in a mixer till smooth. Transfer the mixture into a deep non-stick pan, add the mixed herbs, chilli flakes, salt, pepper and 1/2 cup of water. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve carrot and bell pepper soup hot. This healthy and satisfying carrot and bell pepper soup has only 68 calories, making it perfect for anyone on a weight loss journey. Pro tips for carrot and bell pepper soup. 1. Cool slightly. We put the cooked vegetables in a thali to speed up cooling before we blend in a mixer. Add 1/8 tsp salt if having high blood pressure. Otherwise add 1/2 tsp salt. Enjoy carrot and bell pepper soup recipe | carrot capsicum Indian soup | healthy carrot and red pepper soup | with step by step photos.

4 reviews

11. Corn and Capsicum Tikki, Sweet Corn Veg Tikki

by Tarla Dalal

corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | with 23 amazing images. corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | To make corn and capsicum tikki, blend the corn in a mixer to a coarse paste, without using any water. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Divide the mixture into 8 equal portions and roll each portion into a round flat tikki. Heat the oil in a deep non-stick kadhai and deep-fry a few tikkis at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and serve immediately with green chutney. Corn and capsicum are a lesson in contrasts. While one is sweet, juicy and yellow, the other is spicy, crunchy and green. See how they complement each other perfectly in everything from texture and flavour to appearance in sweet corn veg tikki. Assembling ingredients and making the corn and capsicum tikki is also very easy to prepare because it uses minimal ingredients and does not even require the corn to be boiled before making the dough mixture. It is no surprise then that this Indian corn and capsicum cutlet turns out to be such an irresistible snack. Nobody can withhold the temptation to bite into one of these green chilli flavoured tikkis, which are oh-so-crisp outside and super soft inside. Tips for tips for corn capsicum tikki. 1. Always serve corn capsicum tikki with green chutney or any spicy chutney. This gives a great combination of sweet corn and spicy chutney. 2. Since tikkis are not firm before frying, place each tikki on a slotted spoon (jhara) and then drop into the hot oil. 3. Drain tikkis on an absorbent paper to remove the excess oil. Enjoy corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | with step by step photos.

26 reviews