Prawns and Capsicum Stir Fry

Ingredients

Prawns – 10 to 15

Garlic flakes – 3 to 4

Onion – 1

Carrot – 1

Red, yellow and green pepper

Spring onion leaves

Soya sauce – 1 tsp

Tomato ketchup – 2 tbl.sp

Tomato puree – 2 tbl.sp

Salt as per taste

Paste of red chilli and vinegar
or red chilli sauce

Method

Heat oil in a pan, add few
garlic flakes and saute for few seconds and then add onions and cook till it
becomes soft. Add prawns and sauté for few seconds and then add soya sauce,paste
of red chilli or red chilli sauce, tomato ketchup and tomato puree. Stir fry
for few seconds and then add carrot, red, yellow and green pepper and few
spring onion leaves. Add salt as per taste and mix well and remove from fire.

Garnish with spring onion
leaves and serve.

Pasta with Capsicum and Baby Corn

Ingredients

Pasta – 200 gm boiled

Capsicum – 1

Spring onion

Carrot – 1

Onion – 1

Baby corns – 7 to 8

Paste of red chilli soaked
in vinegar/red chilli sauce as per taste

Garlic flakes – 3 to 4

All purpose flour – 3 tbl.sp

Soya sauce – 1 tsp

Corn flour – 1 tbl.sp

Tomato ketchup – 2 tbl.spl

Tomato puree – 2 tbl.sp

Rose mary herb – ¼ tsp

Salt and pepper as per taste

Method

Cook pasta till soft and
then remove and keep aside.

Make a batter of all purpose
flour, corn flour, salt and pepper and soya sauce, dip baby corns in it and
leave it aside to marinate for 5 to 10 minutes. Deep fry in oil and cut into
small pieces and keep aside.

Heat oil in a pan, add
garlic flakes and sauté for few seconds and then add onions and cook till they
become soft.add carrot and paste of red chilli or red chilli sauce and  tomato ketchup and cook till carrots have
become soft. Add capsicum, spring onion, soya sauce, fried baby corn. Stir fry
for a minute and then add cooked pasta. Add tomato puree and rose mary herb,
stir fry and again for few seconds. Remove, garnish with spring onion leaves
and serve.

Chicken With Capsicum Stir Fry

Ingredients

Boneless chicken pieces –
150 gm

Red, yellow and green pepper

Onion – 1 sliced

Garlic flakes – 3 to 4
chopped

Soya sauce – 1 tsp

Red chilli sauce – 2 tsp

Tomato ketchcup – 2 tbl.sp

Salt as per taste

Spring onion leaves for
garnishing

Method

 Make thin long slice of onion, red, green and
yellow pepper. Heat oil in a pan, add garlic flakes and sauté for a minute and
then add boneless chicken pieces. First cook on a high flame for a minute so
that all the juice of the chicken is trapped inside, then lower the flame and
cook till half done. Add sliced onion and cook till the chicken pieces are
cooked and onion becomes little soft. Then add soya sauce, salt, pepper, red
chilli sauce and tomato ketchup. Stir fry for few seconds and then add red,
yellow and green pepper. The pepper should be cruispy so just stir fry for a
minute and then off the flame.

Garnish with spring onion
leaves and serve.

Capsicum Curry

Capsicum Masala (Shimla Mirch Masala)

Ingredients

Capsicum – 500 gm

Tamarind juice – 2 tsp

Red chilli powder – 1 tsp

Coriander powder – 3 tsp

Sesame powder or til powder – 2 tsp

Dry coconut powder – 2 tsp

Pinch of turmeric and asafetida (hing)

Salt to taste

 

Method

Wash and Cut capsicum in medium size pieces and keep aside. Heat oil in a pan and add cumin seed and asafetida, after 30 seconds add capsicum pieces and cook for fifteen minutes without lid.

In another bowl, take tamarind juice, red chilli powder, coriander powder, turmeric powder, sesame seed powder, dry coconut and salt. Mix all these ingredients well. Add this mixture into the capsicum and cook for five minutes. Serve hot with chapatti or paratha.