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Chili Garlic Mixed Vegetables

10 Nov

A variety of vegetables go into this Chinese-style recipe that’s great on the side with chapatis or fried rice. Chili garlic mixed vegetables is cooked on high heat  (using the Chao technique, or so Wikipedia tells me), which retains the texture and color of the vegetables. The dish gets its zing – and its name – from the pre-made chili garlic sauce that’s added to it.


Capsicum Cherry Tomato Curry

4 Sep

Capsicum and cherry tomatoes are tailor-made for worknight meals, with simple chopping needs and small cooking times. Combine with some pre-cooked tomato masala and you have a capsicum cherry tomato curry that looks so regal, it’s hard to believe how easy it was to create.


Capsicum Tomato Saute

8 Feb

Most Indian curries involve a little extra cooking of the vegetables – we like to keep the crunch for salads; curries are soft to the bite. With capsicum tomato sauté I make a departure from that general rule – here the tomato slices retain their shape, the capsicum remains a bright green (or yellow/red, depending on your choice of pepper).

This is a frequent weekday dinner dish for me, and not just for its ease of chopping and cooking – nothing perks one up at the end of a stress-filled workday as a vibrantly colored curry. :-) (more…)

Thai Stir Fry Vegetables

1 Jul

An instant stir fry, using a vegan, gluten-free red chilli paste from the Thai Kitchen. Easy to make, tastes great and ultra-flexible, this recipe of thai stir fry vegetables is a godsend for days when you have little bits of many vegetables and don’t know what to do with them.


Spring Rolls

10 May

This recipe has been contributed by a dear friend from college, for days when you want to allow yourself a little snack-time indulgence.

These mouth-watering pan-fried spring rolls go very well with coriander chutney.


Tomato Olive Capsicum Pasta

27 Jan

Olives and tomatoes, my two favorites, go into this dish in generous doses. Needless to say this is one of my best-loved meals.

You Need:

  • Pasta (fusilli) – 2 cups
  • Tomatoes – 4
  • Capsicum (green bell pepper) – 1 large
  • Garlic – 4 pods, minced
  • Salt – to taste
  • Oil – a few drops for boiling the pasta, another few drops for frying the garlic
  • Oregano – 1 teaspoon
  • Chilli flakes – to taste
  • Black whole olives – as many as you like

How To:

Four steps:


Paneer Capsicum Curry

21 Dec

This lovely concoction of colors and flavors is surprisingly easy to cook. Paneer capsicum curry goes very well with chapatis.

You Need:

  • Fresh paneer – 250 grams, cubed
  • Onions – 2, coarsely chopped
  • Tomatoes – 3-4, chopped
  • Capsicum (bell pepper, green) – 1, chopped
  • Dhania (coriander) powder – 1 teaspoon
  • Mirch (red chilli) powder – to taste
  • Haldi (turmeric) powder – 1/2 teaspoon
  • Kalonji (nigella seeds) – 1/2 teaspoon
  • Salt to taste
  • Oil – 1 teaspoon

How To:

Heat the oil a non-stick pan. Add nigella seeds and let it splutter for a couple of seconds.

Add chopped onions and saute till translucent. Add tomatoes, lower heat, add the dry spices with salt. Cover and cook, stirring occasionally, till the tomatoes become brown and mushy.

Add the chopped capsicum. Do NOT cover any more, if you do that the capsicum will not retain its green color. Cook uncovered for a couple of minutes.

Add paneer cubes. Stir and cook uncovered for a further couple of minutes.

Serve paneer capsicum curry hot with chapatis or parathas.



  • I didn’t use anything other than kalonji (nigella seeds) for the tadka as I wanted the kalonji taste to stand out. Kalonji and paneer make great companions.
  • The freshness of paneer is important. I got mine from Mothers Dairy, the date of packing was the same day. If you can make paneer at home, nothing like it!