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This Video Describes You How To Make Chilli
Capsicum Masala Curry Receipe In Your Home Itslef. Chef Mr.Jyothi An Indian Cook Over 40 Years Experiance in Cooking.
How to
Cook Capsicum Masala Curry in just 5 minutes easily
Ingredients :
§ Capsicums : 2 Nos (Cut Lengthwise)
§ Onions : 2 (grated)
§ Ginger garlic paste : 2 tsp
§ Green chilies : 2 (finely chopped)
§ Tomato (Mashed) : 2 tbsp
§ Sesame seeds : 1 tbsp
§ Peanuts : 1/2tbsp
§ Coconut powder : 1/2 tbsp
§ Coriander powder (roasted) : 1 tsp
§ Cumin powder (roasted) : 1 tsp
§ Turmeric powder : 1 tsp
§ Red chili powder : 1 tsp
§ Garam masala : 1 tsp
§ Mustard seeds : 1/2 tsp
§ Fenugreek seeds : 1 tsp
§ Fresh lemon juice : 1 tsp
§ Coriander leaves (Finely Chopped) : 1 tsp
§ Few curry leaves
§ Oil : 3 tbsp
§ Salt to taste
§ Sugar : 1 tsp
PREPARATIONS METHOD :
§ Roast peanuts, sesame seeds,dry coconut & Coriander and grind them into a fine paste and keep it seperate.
§ Heat oil in a pan and stir fry capsicum pieces for about 3 minutes.
§ Add mustard seeds, curry leaves & fenugreek seeds to splutter in the remaining oil.
§ After that add grated onion,ginger garlic paste & chopped green chillies.
§ Saute for a while and add turmeric powder, red chilli powder & roasted cumin powder.
§ Fry masala and add peanut sesame paste. Saute it till the oil seperates.
§ Add mashed tomato, sugar & Salt. Cook for another 5 minutes and add half cup water along with garam masala powder. Cook till the gravy thickens.
§ Add lemon juice and stir fry capsicum.
§ Garnish it with coriander leaves and serve hot with chappathi or parotta.
HEALTH BENEFITS OF CAPSICUM :
Capsicum (also known as peppers) is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years. In modern times, it is cultivated worldwide, and has become a key element in many cuisines. In addition to use as spices and food vegetables, Capsicum species have also found use in medicines.
The name given to the Capsicum fruits varies between English-speaking countries.
In Australia, New Zealand, and India, heatless varieties are called "capsicums", while hot ones are called "chilli"/"chillies" (double L). Pepperoncini are also known as "sweet capsicum". The term "bell peppers" is almost never used, although C. annuum and other varieties which have a bell shape and are fairly hot, are often called "bell chillies".
In Ireland and the United Kingdom, the heatless varieties are commonly known simply as "peppers" (or more specifically "green peppers", "red peppers", etc.), while the hot ones are "chilli"/"chillies" (double L) or "chilli peppers".
In the United States and Canada, the common heatless varieties are referred to as "bell peppers", "sweet peppers", "red/green/etc. peppers", or simply "peppers", additionally in Indiana they may be referred to as "mangoes/mango peppers", while the hot varieties are collectively called "chile"/"chiles", "chili"/"chilies", or "chili"/"chile peppers" (one L only), "hot peppers", or named as a specific variety (e.g., banana pepper)
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