Saturday, May 31, 2014

Butter Chicken - By VahChef @

Friday, December 20, 2013

A spicy, tangy capsicum curry

Sick of eating the same old veggies? Try something different - Mirchi Ka Saalan. This spicy, tangy dish is best eaten with hot Chapatis (Indian flatbread) or Parathas (layered Indian flatbread).


  • 4 large capsicums (green bell peppers) or banana peppers
  • 1/3 cup dessicated coconut
  • 1/3 cup roasted, unsalted peanuts
  • 2 tbsps ginger paste
  • 1 tsp sesame seeds
  • 3 green chillies (reduce for less heat)
  • 5-6 tbsps ghee/ vegetable/ canola/ sunflower cooking oil
  • 1/2 cup yogurt
  • Golf ball-sized lump of tamarind - soak in hot water and extract pulp
  • Salt to taste
  • Fresh chopped coriander to garnish


  • If you are using green bell peppers, quarter them.
  • Grind the coconut, peanuts, sesame, green chillies and ginger to a smooth paste in a food processor. Keep aside for later use.
  • Shallow-fry the peppers in the ghee/ oil till done. Remove and keep aside on paper towels.
  • In the same oil, fry the coconut paste for 15 minutes (on a medium flame). Stir frequently to prevent from sticking to the pan or burning.
  • Now add the yogurt and mix well. Cook for 2-3 minutes.
  • Add the tamarind pulp and mix. Season with salt to taste.
  • Add enough warm water to make a little gravy and mix well.
  • Allow the gravy to come to a boil, simmer and add the fried peppers. Cook for 2-3 minutes.
  • Garnish with fresh chopped coriander and serve with hot Chapatis (Indian flatbread) orParathas (layered Indian flatbread).