Wednesday is here , and I was still not ready with my entry this week. Pfew !! I was looking to make a lot of things, but last week has been really busy and hectic and could not get time to do anything except work, work and work... Last weekend was spent well in Amsterdam.. All play and no work and since Monday same old routine got started.. Today I cancelled my Pilates class for cooking with time. So here I am , all exhausted and tired but glowing with satisfaction of being able to cook the recipe I chosen and that too well accepted and appreciated :D.. Thanks to Radhika again for giving this opportunity to every blog hopper to bring closer to this world and experimenting ... Do check what others are cooking this week with the blog hopping week 4...
This week I was paired with Anu, who has one of the most wonderful collection of recipes. God knows how does she gets time for organizing and arranging so many innovative events she holds and participate in.. Hard and smart work :) Anyways, I chose to make one out of the few vegetarian recipes she had posted. Some were Chickpeas Dosa, Tandoori Roti Pizza, Potato Pizza, Chilli Quinoa Idli... All yummy and nutritious recipes. But mostly required pre-planning. This recipe of Red Bell pepper Chutney did not require any such preparation hence made it in a jiffy. I had never made any vegetable chutney prior to this so this was kind of an experiment for me .. I never thought it could be so tasty and colourful.... Lovely texture, got finished in minutes of making...See the original recipe here
Ingredients:
1. 1 red bell pepper, medium to large size.
2. 1 tbsp Chana Daal, Urad Daal each
3. 2 tbsp peanuts
4. 2 green chilies
5. A small piece of ginger
6. 1 tsp cumin seeds, mustard seeds each
7. 2-3 red dried chilies
8. 1 tbsp mustard oil
9. 10-12 large garlic pods.
10. Salt to taste.
11. 1 tbsp tamarind paste.
Method:
1. Roast bell pepper in an oven for 20-25 min ( Though original recipe called for roasting on gas hob, but since I dont have that I roasted in oven ). It should be completely darkened in color and gives smoky aroma.
2. Meanwhile heat a pan and dry roast daal and peanuts along with cumin seeds. Keep aside.
3. In the same pan, heat oil and fry garlic pods till dark brown. Keep aside.
4. Cool the capsicum after its done in a closed box for 5-6 min so that the skin becomes loose. Peel and take the seeds out. Cut in cubes.
5. Blend in a blender everything together : The peanut-daal mixture, bell pepper, salt, ginger, green chilies and garlic.
6. Add tamarind paste and pulse again. Add a little water if required ( I added 1 tbsp )
7. Heat oil again in a pan, splutter mustard seeds and red dried chilies. Drizzle this tadka over the prepared chutney.
8. Mix everything well and serve :)
This weeks entry for Blog Hop
This week I was paired with Anu, who has one of the most wonderful collection of recipes. God knows how does she gets time for organizing and arranging so many innovative events she holds and participate in.. Hard and smart work :) Anyways, I chose to make one out of the few vegetarian recipes she had posted. Some were Chickpeas Dosa, Tandoori Roti Pizza, Potato Pizza, Chilli Quinoa Idli... All yummy and nutritious recipes. But mostly required pre-planning. This recipe of Red Bell pepper Chutney did not require any such preparation hence made it in a jiffy. I had never made any vegetable chutney prior to this so this was kind of an experiment for me .. I never thought it could be so tasty and colourful.... Lovely texture, got finished in minutes of making...See the original recipe here
Ingredients:
1. 1 red bell pepper, medium to large size.
2. 1 tbsp Chana Daal, Urad Daal each
3. 2 tbsp peanuts
4. 2 green chilies
5. A small piece of ginger
6. 1 tsp cumin seeds, mustard seeds each
7. 2-3 red dried chilies
8. 1 tbsp mustard oil
9. 10-12 large garlic pods.
10. Salt to taste.
11. 1 tbsp tamarind paste.
Method:
1. Roast bell pepper in an oven for 20-25 min ( Though original recipe called for roasting on gas hob, but since I dont have that I roasted in oven ). It should be completely darkened in color and gives smoky aroma.
2. Meanwhile heat a pan and dry roast daal and peanuts along with cumin seeds. Keep aside.
3. In the same pan, heat oil and fry garlic pods till dark brown. Keep aside.
4. Cool the capsicum after its done in a closed box for 5-6 min so that the skin becomes loose. Peel and take the seeds out. Cut in cubes.
5. Blend in a blender everything together : The peanut-daal mixture, bell pepper, salt, ginger, green chilies and garlic.
6. Add tamarind paste and pulse again. Add a little water if required ( I added 1 tbsp )
7. Heat oil again in a pan, splutter mustard seeds and red dried chilies. Drizzle this tadka over the prepared chutney.
8. Mix everything well and serve :)
this is a healthy and delicious chutney - I have a different approach, but all roads with this chutney lead to heavenly :) nice post! cheers, priya
ReplyDeleteNicely done.. love the smokey flavor it imparts to the bell pepper...
ReplyDeleteKrithi's Kitchen
Event: Serve It - Steamed
Very nicely done.. Have to try. Love roasted bell pepper in any form. :o)
ReplyDeleteVowww! chutney with smokey bellpepper absolute delicious...cant stop myself to try...
ReplyDeletethanks for sharing dear...
Very delicious chutney.. Nice recipe....loved it...looking delicious.... first visit here...enjoyed ur space browsing... nice explanation,collection of ur recipes... happy to follow u..
ReplyDeletesimple yet delicious...!
ReplyDeletehealthy n yummy chutney ...lovely presentation dear...
ReplyDeletelovely clicks and yummy recipe Nupur !
ReplyDeleteLovely to do the Blog Hop along with you :-)Cheers
Kalyani
Current Event: Fasting Foods(Vrat ka Khaana Special)
this is a lovely chutney recipe and nice pic
ReplyDeleteNice one. I make red bell pepper chutney in a different way though.
ReplyDeleteYum, love the roasting part, it must have tasted heavenly.
ReplyDeleteThanks everyone for encouraging comments. Priya and Vardhini, would love to know ur approach for this ..Please let me know :)
ReplyDelete