[vegetarian cook's diary]

Bell Pepper

Baigan in Batata Boat!


Broiled baigan, broiled bell pepper, broiled potato along with cooked onions and tomatoes mixture stuffed in potato skin

Broiled baigan, broiled bell pepper, broiled potato along with cooked onions and tomatoes mixture stuffed in potato skin

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How did I manage to think about this? Or did I think?

Eggplant purposed for baigan bharta had almost reached trash can. With bell pepper, potato, onions and tomatoes in line with eggplant, I started out with broiling eggplant and pepper. Then decided to broil potato as well and the following happened.

Ingredients:

  • 1 organic eggplant (one of those big ones)
  • 2 med organic russet potatoes
  • 1.5 med organic heirloom tomatoes
  • 1 med organic cooking onion
  • Salt to taste (I think I used ~1 Tbsp)
  • 0.25 tsp cumin seeds
  • 0.25 tsp mustard seeds
  • 0.25 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp dhana-jeeru powder
  • 1 tsp garam masala powder
  • 2 TBSP oil
  • lime juice

Garnish ingredients:

  • chopped cilantro

What did I do?

  1. Wash and dry the eggplant
  2. coat with oil and make cuts (go through the skin) along the entire length of the eggplant
  3. i made about 6 of them; this pretty much helps with removing the skin once broiled
  4. put in preheated oven for broiling at high temp
  5. Wash and dry the bell pepper
  6. coat with oil and put in the oven along with eggplant for broiling
  7. would need to rotate every few minutes once the side towards heat is charred
  8. bell pepper would get done earlier; take it out and replace with washed oiled potato halves
  9. place hot pepper in the glass container and cover it — this will help peel off the skin easily
  10. meanwhile, take out the eggplant and potato (time to turn off that oven)
  11. remove the skin from the eggplant and rinse with cold water
  12. chop the eggplant and bell pepper and mix them in a bowl
  13. scoop out the potatoes from the halves and mix it in eggplant-pepper mixture
  14. keep the skins for stuffing
  15. heat the oil, add hing, jeeru (should crackle), rai (should crackle), green chillies (if you want), chopped garlic (if you want)
  16. add the chopped onions and brown them
  17. add the spices and mix them in
  18. add the mixture of eggplant-pepper- potatoes
  19. add the chopped tomatoes
  20. add the spices and let
  21. cook till tomatoes are cooked
  22. sprinkle lime juice right after turning off the stove

Garnish:

  1. Garnished this with cilantro

Serving:

  1. stuff the mixture in the potato skins OR
  2. Serve with cooked rice (you can actually mix rice with the mixture before stuffing) OR
  3. Serve with paratha

Njoyed it!!!

Inspiration:Ā  typical Indian curry

Nutritional Fact: No clue, but pretty sure everything was destroyed in that broiler šŸ˜¦

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Green Stuff!


Belly-up: Garnished with yogurt, cheese, & fried spicy noddles; fell as I was about to take pic ... works well!

How did I manage to think about this? Or did I think?

Well…this is a product of buying six-pack… of green bell peppers. I had mozzarella cheese, parmesan cheese, leftover avocado sauce, cilantro, tomato paste, sweet peas, yogurt and of course, bell peppers. Out of ideas, I thought why not try stuffed bell pepper.

Stuffing ingredients:

  • 1.5″ x 0.75″ x 0.25″ slice of mozzarella cheese (with vegetarian rennet)
  • about 1/3 cup of avocado sauce <— will post a link to that sauce sometime soon
  • about 1/3 cup of tomato paste from can
  • about 2 TBSP of sweet green peas
  • 2 whole thai chilliesĀ  <– adjust the heat by either piercing them or removing seeds ….
  • about 2 TBSP chopped cilantro
  • about 1 tsp maggie ketchup sauce
  • some shredded Parmesan cheese (with vegetarian rennet)

Garnish ingredients:

  • about 1 TBSP plain yogurt
  • some shredded Parmesan cheese (with vegetarian rennet)
  • some fried spicy thin noddles (also called sev)
  • some corn tortilla chips to scoop off the stuffing

What did I do?

  1. Wash & dry bell pepper
  2. Remove the stem via pierce around it & tried to scoop out as much white part as I could
  3. Stuffed in stuffing ingredients, except Parmensan cheese
  4. Topped with Parmensan cheese
  5. Broil on Hi for 15 min on center rack
  6. Broil on Lo for 5 min on lower rack
  7. Scraped off the charred skin
  8. Garnish

Njoyed it!!!

Inspiration: Chile Relleno

Nutritional Fact: No clue….yummy!!