Bell Pepper Stir Fry Recipe

Colored Bell Peppers are always a visual treat. They not only punch up flavor and nutritional content of our meals but also can change our mood. Not all of us know , but the colors we eat do make a difference in the way we feel. Whenever i feel low , i choose to grab a plate food of fresh and vibrant colors and it does change my mood and i start feeling great !

   Now coming to the dish , there is no hard and fast recipe for this Bell Pepper Stir fry. You can roughly chop the bell peppers and toss them with caramelized Onions and seasonings of your choice. Only what matters is the time of cooking. I stir fry the Bell Peppers on a high flame to induce the smokey flavor and make sure not to over cook them. Over cooking Bell Peppers make them soggy and also lowers their nutritional content. They taste best when they have a slight crunch . 

The Bell Pepper stir fry tastes good just as it is , it can be served as a side dish with chapati or steamed rice. It can be tossed with pasta or topped on Pizza.

  I had made Kutchi Dabeli ( a famous Indian Street Food) , few days back and some of the masala ( spice mix powder) i made for it was left. I have used the same masala for this stir fry. You can make the masala by dry roasting the spices and grinding them to a powder.

Ingredients:

• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 Yellow Bell Pepper
• 2 large Onions
• 2 tbsp Oil
• 1 tbsp Spice Mix
• Salt to taste

For the Spice Mix

• 3-4 dried Red Chilies( Sukhi Lal Mirch)
• 5-7 black Pepper corn ( Sabut kali Mirch)
• 1-2 Cloves ( Laung)
• 1 Star Anise ( Chakri Fool)
• 1 /2 inch Cinnamon stick (Dalchini)
• 1 tsp Fennel seeds ( Saunf)
• 1 tsp Cumin seeds( Jeera)
• 2 tsp Coriander Seeds ( sabut Dhaniya)
• 1/4 tsp dried Mango powder ( Aamchur Powder)
• 1/4 tsp Asafoetida ( Hing)

   Method:

1. Dry roast the spices listed under spice mix on a low to medium flame , until aromatic and grind them to a powder using grinder. Keep aside .Use 1 tbsp or more of this spice mix in the stir fry.

  2.   Wash the Bell Pepper thoroughly. Pat dry , deseed and chop them length wise as seen in the picture below. This way of chopping ensures even cooking and the stir fry hardly takes any time. Similarly slice the onion thinly and keep ready.

  3.  Heat up oil in a pan on medium heat . Add the sliced onions and saute until the onions turn translucent.

  4.  Add the chopped Bell Peppers. Stir fry on a medium to high flame for 3-4 minutes. Now lower the flame and add the Spice mix powder and salt . Mix well and stir fry again  for a minute or so. 

    5.  Put off the flame and serve the Bell Pepper stir fry with steamed rice or chapati or toss it with your favourite pasta and enjoy !

  I hope you would have liked this simple stir fry recipe and give it a try. Do not forget to give your valuable feed back. 

Foe more Bell Pepper recipes , do check my posts on

• Stuffed Bell Peppers
• Baby Corn Pepper Fry
• Spaghetti with grilled Bell Pepper and Cream
• Paneer Tikka

Hummus Recipe

Chickpeas or Garbanzo beans as we all know are rich in protein and fiber content. They contain several key vitamins and minerals known to benefit human health. Apart from its health benefits , they are so versatile, that they have secured a permanent position in our Kitchen pantries.

In our India , there are countless recipes with this humble ingredient. For those who are looking for something different yet delicious with Kabuli Chana ( Chickpeas) , Hummus is a dish to try out for sure.

Hummus is a very popular dip from Middle Eastern Cuisine. A traditional Hummus is made from cooked, mashed Chickpeas and blended with Tahini ( Sesame seed paste) , garlic, olive oil and some seasoning. It is often served with Pita bread.

 Hummus can be easily made at home and can be served as an appetizer, or a spread on sandwiches , a delicious dip which can be had with Breadstick , crackers , toast or Pita bread. It can also be had as it is with some salad. I have made it using Tahini. ( If you do not have it , you can still make this dip using 3-4 tbsp of roasted sesame seeds and 2-3 tbsp olive oil apart from other ingredients in this recipe.) I have also added red chili powder and roasted cumin powder in this recipe. You may omit it or add black pepper powder instead , as per the taste which suits your taste buds.

Ingredients:

• 1 1/2 cup Chickpeas / Garbanzo beans / white Kabuli Chana
• 5-6 cloves of Garlic
• 1/4 cup Tahini ( click the highlighted word for the recipe)
• 1 tsp of red Chili powder
• 1 tsp of roasted Cumin powder( optional)
• 2 tbsp of Olive oil
• 2 tbsp of Lemon juice
• Salt to taste.
• Fresh Coriander leaves or few cooked chickpeas to garnish.

Method:

1. Soak the Chickpeas overnight. Wash , drain and cook them with enough water in a pressure cooker until soft.

   2. In a blender , add the drained cooked Chickpeas with garlic cloves, red chili powder, cumin powder and salt .  Grind them to get a coarse paste. 

  3. Now add Tahini , lemon juice and olive oil and pulse again to get a paste. i have kept the dip little coarse. You may add little more water and grind to obtain a thin and smooth paste. 

  4.  Remove the Hummus in a serving plate . garnish with coriander leaves or cooked chickpea . Drizzle some Olive oil if you like and serve as a dip with salad or Breadstick or Pita bread or just like that and enjoy !!

  I hope you will give this easy recipe a try. Would love to hear from your. You can give your valuable feed back in the comment section under this post.

Tahini Recipe

Tahini is an oily Sesame seed paste which is a staple in many cuisines specially the Middle East and Mediterranean . It is the key ingredient for Hummus, the famous chickpea dip. It can also be used as an alternative to peanut butter. Apart from spreading on a toast or on a bread for sandwich , i also add this paste in many of my gravy dishes to get a nutty flavor and creamy rich texture.

Tahini can be made easily at home with just two ingredients , Sesame seeds and Olive oil. The home made Tahini is not only easy to make and tastes better than the store bought ones , but also it is easy on our pockets.

Tahini can be made with either hulled or unhulled Sesame seeds. You may use any other refined oil or sesame seed oil , if you do not have Olive oil.

Ingredients:

• 1 cup Sesame seeds
• 3-4 Tbsp Oil ( i have used Olive oil)

Method:

1. Toast the Sesame seeds on a heated skillet for about 4-5 minutes, stirring in between. The Sesame seeds get aromatic and slightly change the colour by this time. Take care not to brown the seeds. Toasting helps to reduce the bitterness of Sesame seeds and add a nutty flavor to the paste.

   2.  Remove the toasted Sesame seeds in a plate and let it cool down completely. Put them in a grinder or food processor and pulse 3-4 times to get a coarse powder.

  3.  Now add the Olive oil to the coarse sesame seed paste and blend it using a food processor or grinder. You may add more oil to get a smooth paste of flowing consistency. Transfer the Tahini paste in an air tight container and refrigerate.

  4.  The Tahini paste can be stored refrigerated for about a month. If the mixture separates, stir the Tahini to redistribute the oil. Use it over a toast or in a dip and enjoy !

Schezwan Fried Rice / Indo-Chinese Cuisine

Schezwan fried rice is a hot and flavorful vegetarian rice recipe from Indo-Chinese Cuisine. It is generally served in almost all the Chinese restaurants . It is also served in the road side eateries along with other Chinese fast foods . The reason for this is that if we have cooked rice and Schezwan sauce ( the main ingredients of the dish) ready at hand, then this rice can be made in a jiffy.

This flavorful rice can be easily made at home and the added veggies make it a healthy option. I generally have a stock of home made Schezwan sauce sitting in my fridge , so whenever i have some spicy cravings , i opt for this rice dish. This recipe also helps me to convert my stale rice into a irresistible and yummy dish !

Home made Schezwan sauce

I have not added any artificial color so the Schezwan fried rice does not look exactly as we get in restaurants , if you wish you may add orange food color to the rice. Also the amount of Schezwan sauce added, depends on how spicy you want the dish to be. Here , i have added only 1 tbsp of Schezwan sauce to 1 1/2 cup of rice , as i was preparing this dish for kids.You may add 3 tbsp or more sauce for this quantity of rice , to get a spicy and hot rice dish.The veggies used for this recipe should be chopped very finely and evenly , as the recipe calls for stir frying the veggies and rice on a high flame to get the smokey flavor . The Schzewan fried rice can be served as a main course along with some manchurian gravy or can be had as it is.

Ingredients:

• 1 1/2 cup cooked rice ( i have used Basmati rice)
• 1 tbsp of finely chopped Garlic
• 2-3 spring Onion whites chopped finely
• 1 medium Carrot finely chopped
• 1 small green Bell Pepper finely chopped
• 4-5 French Beans finely chopped
• 2 tbsp of finely chopped spring onion greens for garnishing
• 2-3 tbsp of Schezwan Sauce  ( click the highlighted word for the link of recipe)
• 3 tbsp Oil
• 1 tbsp of black Pepper powder
• 1 tbsp of Vinegar
• Salt to taste

                            

Method:

  1.  Cook the rice 3-4 hours before making the fried rice, as the rice should be completely cooled and non-sticky . Soak the rice for at least 30 minutes. take 4-5 cups of water in a sauce pan , add salt , few drops of oil and squeeze juice of one lemon and give it a boil. Add soaked and drained rice to the boiling water and cook until almost done. 

  2.  Put of the flame and immediately drain the rice in a colander. Allow the rice to cool down completely. If you are in a hurry , add 1 cup of cold water over the rice in a colander.You may use the stale cooked rice also, if using stale one, rub little oil to the rice with fingers and break the lumps if any.

  3.  Heat up oil in a wok. Add chopped garlic , saute well . Increase the flame to high and add the spring onion whites , followed by chopped carrots and french beans. Stir continuously. Add capsicum at the last, as it takes less time to cook. Add salt sufficient for the veggies , as rice and schezwan sauce already have salt.

   4. Add the schezwan sauce and vinegar. Lower the flame while adding the sauce. Mix well , add the cooked rice and stir fry on medium to high flame for 2-3 minutes. 

   5. Lastly add the black pepper powder , mix well and garnish the rice with finely chopped spring onion greens and put off the flame.

   6. Serve the Schezwan Fried Rice hot and enjoy !!

 Hope you would like to try this easy recipe at home. Do not forget to give your valuable feedback.

For more Indo-Chinese Recipes, do check my posts on

• Schezwan Sauce
• Soy ChunksManchurian
• Paneer Lollipop
• Dry Chili Chicken

Methi Matar Malai Recipe

Methi Matar Malai is a popular North Indian curry and a flavorful winter delicacy. As the name suggest it is a rich and creamy gravy made with fresh Methi ( Fenu greek) leaves , Matar ( Green Peas ) and Malai (cream). The dish is fragrant and very delicious owing to the use of  freshly ground spices. I have replaced cashews with almonds and cooked the gravy in milk which makes it all the more rich and creamier without adding much cream. The dish is mildly sweet in taste and pairs well with naan or chapati. 
                             

My first encounter with methi matar malai curry was at a North Indian wedding a couple of years ago. Until then, i had never imagined a milk based curry for a green leafy vegetable, especially fenu greek which has a characteristic bitter taste. To my surprise the curry was very delicious and had mild sweet flavors complimenting very well with the aromatic spices and the fenu greek leaves. Perfectly cooked fresh green peas making the curry all the more desirable. Methi matar malai made using fresh veggies makes it a flavorful winter treat. The dish is rich and creamy, but once in a while, you can treat yourself, isn't it ?

                          

Short Video Recipe for Methi Matar Malai

What goes into my version of Methi Matar Malai ? The Ingredients:

There are many variations to the Methi Matar Malai dish. Some add tomatoes also but then the color of the dish changes. Usually cashew nut paste is added to the gravy. But i always prefer almonds over cashews and hence replaced them in this recipe. You can used blanched almonds, i have soaked them overnight and peeled and made a paste. One more variation is that, i have cooked the gravy in milk instead of water and then added just 2 tbsp of heavy cream. Let's the ingredients one by one

• Fenu greek leaves / methi leaves : Use fresh green fenu greek leaves for best results. Avoid using wilted, stale or yellow color leaves. The use of stale fenu greek leaves makes the curry bitter in taste.
• Green peas / matar: Fresh or frozen green peas can be used in the recipe. I have used fresh green peas. The cooking time of frozen peas is less compared to the fresh ones.
• Milk: I have cooked the curry in skimmed milk instead of water. It makes the curry rich and creamy.
• Heavy cream: This recipe uses just 2 tablespoon of  heavy cream. I have used the regular homemade malai (cream) i get over the full cream milk. Make sure you use chilled cream that is first beaten to smooth or else the cream will split. You may skip it if you wish, but i would recommend using it as it adds a lovely creamy flavor to the dish.
• Almonds: I have substituted the cashews with almonds in this recipe. You may use either. Almonds may be blanched and then peeled before making a paste. I have soaked the almonds overnight instead and used them to make the smooth paste which gives desired body to the curry by making the curry thick.
• Onions: Red onion is used in this recipe. I would strongly recommend using it unless you are looking for a Jain recipe.
• Green chilies and ginger: Ginger and green chilies are pulsed along with onion to obtain a paste which adds a lot of spicy flavor to the curry. You may adjust the levels of spices as per your taste and spice tolerance.
• Whole Spices: whole spices like cumin seeds, cinnamon, cloves and black pepper are first roasted and then pound to make a spice powder which make the curry aromatic and flavorful. If you do not have the spicies handy, you may use garam masala instead. 
• Oil: Use any neutral cooking oil. I have used sunflower oil.
• Salt to taste

Dietary Tips:

• Vegetarian side dish
• Gluten-free 
• Creamy gravy dish
• North Indian curry
• Winter delicacy
• Kid friendly

Related Event: 

This is an old post that i had published in 2016 during my early blogging days. Today i have updated the post with new pics and written content, the recipe remain unchanged though. I have many such old posts where i feel the photography is dull or the recipe is not up to the mark ( at times we keep on changing our own recipes to make it a better version of it.) Such posts need to be updated. All thanks to my dear friend and a fellow blogger Renu, who came up with a Facebook gourmet group, Foodies_redoing old posts, wherein a group of passionate food bloggers can update their old posts with new photographs and written content fortnightly. This is my 27th entry into the event (22nd January 2021) The pic below is my old pic of methi matar malai.One can make out the difference between the old and the new pics. Meanwhile, do check out Renu's space for some delicious recipes from around the globe. I have bookmarked her Methi Matar Paneer a delectable curry without using cream to try out next.

                          

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients: (Measurements 1 Cup = 250 ml)

• 2 cup fresh Fenu greek leaves / methi
• 1 cup fresh Green Peas / matar
• 1 cup skimmed milk
• 1 large onion roughly chopped
• 2 green chilies
• 1/2 inch ginger
• 10-12 Almonds ( soaked overnight or blanched)
• 1 teaspoon cumin seeds
• 2-3 black pepper corn
• 2-3 cloves
• 1 inch Cinnamon stick
• 2 tablespoon oil
• 2 tablespoon Heavy cream

Method:

1. Take onion, ginger and green chilies in a grinder and make a paste. To this paste add the peeled almonds and grind to a smooth paste. Add little water if needed.

  2. In a pan , dry roast the whole spices (cinnamon , cumin seeds, cloves and black pepper) on a low to medium flame until aromatic. Grind them to a powder on cooling and keep aside.

  3. Cook the green peas with water and salt either in an open pan or in a microwave. Drain and keep aside. Similarly clean and wash the Fenu greek leaves thoroughly , drain and chop it finely.

  4.  Heat up oil a pan on low to medium flame. Add the onion, almond paste to it and saute very well for 2-3 minutes. Cook until the paste leaves the sides of the pan.

  5. Now add 1 tsp of the freshly ground spice powder and mix well. To this add the finely chopped Fenu greek leaves. Next, stir in milk to this. 

  6. Add salt and cover cook the gravy for 2-3 minutes . Be cautious while adding salt as the green peas already have salt.

  7. Add the cooked green peas and cook for another 1 minute. Now add the chilled heavy cream. I have added the home made fresh heavy cream. Beat the cream to make it smooth , The cream has to be chilled , or else it will split in the gravy. 

 8. Mix well and cook for 1 more minute and put off the flame.

  9. Serve the Methi Matar Malai with naan ,chapati or paratha and enjoy with your loved ones !

          

               

Recipe Notes:

• Use fresh green fenu greek leaves for best results. Avoid using wilted, stale or yellow color leaves. The use of stale fenu greek leaves makes the curry bitter in taste.
• Fresh or frozen green peas can be used in this recipe.
• This recipe uses just 2 tablespoon of  heavy cream. I have used the regular homemade malai (cream) i get over the full cream milk. Make sure you use chilled cream that is first beaten to smooth or else the cream will split.
• I have substituted the cashews with almonds in this recipe. You may use either.

Would love to hear from you !

I hope you would love trying out this healthy and delicious Methi Matar Malai  using fresh Winter bounty. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows. 

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

Happy Cooking !

Happy Eating !

Regards 

Poonam Bachhav 

If you are looking for more recipes using Fenugreek or green peas, do check ou the following from this blog:

• Matar Mushroom                        

• Methichi Patal Bhaji

• Multigrain Methi Muthia

• Undhiyu

• Matar Karanji

• Khoya Matar Makhana