Bell Pepper Soup (Capcicum)

Tuesday, January 20, 2009

This is another soup which i tried and is a big hit. Quick and healthy made with very less & fresh ingredients. I used 1 yellow and 1 red pepper, but it is okay to use both red or both yellow. I felt this is the best way we can consume healthy vegetables. This soup with a your choice of bread makes a complete healthy low fat meal. Good for weight watchers.

Ingredients

2 large peppers chopped, 1 Yellow and 1 red (capcicum)
2 garlic cloves peeled
1 small onion (1/2 cup chopped)
1/2 teaspoon olive oil
1/2 teaspoon cumin powder
1 teaspoon fresh ground pepper
1 teaspoon dried basil
salt to taste

Method

1) heat Oil olive and throw in cumin powder, add chopped onion and fry for a minute and then add chopped red and yellow bell peppers, garlic and cover and cook in medium-low heat for around 10 mins

2) Once the ingredients are cooled, blend them into smooth paste with 2 cups of water and Strain the juice to the same pan you used for frying the veggies.

3) Bring the soup to boil, add salt and pepper. At the end add dried Basil and serve Hot with your choice of bread

Notes:

You can avoid garlic/Onion if you don't prefer to eat

Rice with 3 bell peppers (Capcicum)

Monday, January 19, 2009

If you have not tried this then it is something which you have to try. This is one of those quick to make with great health benefits. I used 3 colors(red, yellow and green) of bell peppers or capcicums for this recipe but this can be made with any one color.

Bell peppers are low in Saturated Fat, Cholesterol, and Sodium, high in Dietary Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Vitamin B6, Potassium, Manganese, Thiamin, Riboflavin, Niacin, Folate, Pantothenic Acid and Magnesium

The nutritional value of bell pepper makes it ideal for Maintaining optimum health & Weight loss. They are good for eye sight, heart and lung health.

Ingredients

2 cups raw rice (cook in such a way that each grain is seperate)
3 to 4 large Bell peppers (I used red, yellow and green) (thinly sliced)
1 Tablespoon Ghee(Clarified butter) or oil
1/2 teaspoon mustard seeds
curry leaves (optional)
1/2 teaspoon turmeric powder
pinch of asafoetida

For Spice Powder (Podi)

2 whole red chillies (adjust to your spice level)
1 teaspoon coriander seeds
1 tsp black gram dal (minappappu)
1/2 teaspoon cumin seeds
1/2 teaspoon pepper corns
4 cloves
1 " piece cinnamon stick
2 Tablespoons sesame seeds
2 Tablespoons cup roasted groundnuts
Method

Keep the rice in pressure cooker, meanwhile prepare for the spice and vegetable mix.

1) Heat 1/2 teaspoon oil and add cumin seeds and black gram Dal, once Dal turns light brown add red chillies, coriander seeds, black pepper, cloves and cinnamon and fry for a min. At the end add roasted peanuts and sesame seeds and fry for few seconds, remove from flame and cool

2) Grind the above ingredients into powder and keep aside

3) Heat 1 tablespoon Ghee, splutter mustard seeds add curry leaves, asafoetida and turmeric powder.

4) Now add the sliced Bell peppers and fry for 3 to 4 mins. Do not fry for long time to maintain the crispy texture. Add the spice powder and salt and mix for a min.

5) Mix the above spice/vegetable mix with the rice and server hot with Raita

Notes:

This can be made with most of the vegetables like carrots, beans, peas etc