"Try eating them for their anti-inflammatory and analgesic properties, and for alleviating arthritic pain. Add the rice and stir for 2-3 minutes. They just don’t add flavour to the recipe but are also used for their colour. Most capsicums turn red on ripening but you also get yellow and orange coloured ones. As a subzi it lends itself to dry and gravy dishes, so you can try something new and never run out of new and exciting ways of cooking this pepper. Remove from heat and let cool.The various coloured capsicums all come from the same plant, but differ in their level of maturity. n Always use ghee to cook the halwa and make sure khoya is fresh.Cooking with capsicum"Before selecting a capsicum you need to figure out in which dish the capsicum is to be used, if it’s going to be eaten raw in a salad or as an accompaniment, then preferably go for the coloured peppers as they are sweeter and more fruity in taste," says Chef Jerson Fernandes, Executive Chef Hotel Sea Princess Hotel, Mumbai. Take oil in kadai and roast cashewnut in it.Stuffed green peppers6 medium green peppers/12 small ones2 tablespoons vegetable oil1 large onion, diced2 garlic cloves, minced1.Fold in the dill, parsley, cilantro, sumac, buharat, and salt. And at last finish with sugar.Mirchi ka halwa1kg capsicum500 grams khoya250 grams sugar250 ml ghee50 grams cashewnut50 grams coconut Methodn Grate capsicum and keep aside. n After roasting, add grated capsicum in it. As the fruit ripens, it loses its sharpness, bitterness and becomes sweeter and nutritious.
Arrange in a deep pot standing up, side by side, covered with the caps. Add the pureed tomatoes and tomato paste and simmer for 10-15 minutes, or until the tomato juice is almost wholly absorbed.Shimla Mirch, as it is referred to in Indian cookery, is a housewife’s favourite.Blend the mixture, adjust consistency and finish with the butter and cream.5 cups Egyptian rice2 large tomatoes, or 1 ¾ cups of pureed tomatoes2 teaspoons tomato paste2 tablespoons fresh dill, finely chopped2 tablespoons fresh parsley, finely chopped1 tablespoon fresh cilantro, finely chopped½ teaspoon sumac1 teaspoon buharatSalt1 ¼ cups of meat or chicken stockMethodTrim the peppers.With its vibrant shades of red, yellow and green, the humble capsicum is not only truly versatile but also extremely tasty and nutritious.Serve with the caps on. n Stir for 2-3 min, then add khoya in it.Stuff the peppers 2/3 full with the rice mixture. Capsicum also helps with psoriasis and skin afflictions," says Mumbai-based nutritionist Shweta Tewari. De-stem the ends, reserving the caps, and scoop out the seeds. Or bake at 350 degrees Fahrenheit for 30–40 minutes.Corn and yellow capsicum200 grams yellow capsicum240 grams corn kernels4 grams garlic15 grams butter2 grams salt100 grams potatoMethodSaute garlic in butter.Bring the stock to a boil and taste for salt.Heat the oil in a large skillet and sauté the onion until soft, about 5 minutes.Add hot water and let it cook on slow flame. Add the garlic and China Red onion head Factory stir for 2 minutes.Add yellow pepper, corn and potato and saute. Once capsicum get sauteed, add coconut powder in it. They are available in four different colours: green, yellow, orange and red.Health benefits of capsicumCapsicums are brimming with health benefits including relief from stomach problems, muscle spasms, headaches, peptic ulcers, menopausal problems and cardiovascular issues.
Cover the pot and cook on high heat for 20 minutes, using tongs to remove the caps and baste once with the stock.If it has to be cooked in a dish like the Aloo capsicum, then choose the green (male) variety as it has less seeds and slightly more bitter in flavour than the female capsicum which has more seeds. That’s because this veggie works perfectly in sandwiches or wraps, Indian-Chinese recipes, pizzas, pulaos and biryanis too.RECIPES COURTESY: CHEF ASHISH BHASIN, EXECUTIVE CHEF, TRIDENT BANDRA KURLA. Pour most of the liquid around the peppers and drizzle the rest inside the peppers. Wash them out and turn them upside down in a colander to dry. Capsicums, also best known as bell peppers or traffic light peppers, are vegetables belonging to the chilli family although they lack any peppery flavour to them.