Enjoy this simple non-veg salad as an appetizer or as a simple light meal anytime of the day. Made with boiled and shredded chicken, coloured bell peppers, tomatoes and spring onions, they are a perfect visual treat. Grated paneer or cheese also can be added to make it more appetizing and flavorful.
- 1 cup boiled chicken, shredded
- 2 cups coloured bell peppers. sliced
- 1 cup spring onions, sliced into roundels
- 1 tomato, deseeded & sliced
- 1-2 fresh red / green chilies, chopped
- pinch of salt
- pinch of pepper
- 1 tbsp. olive oil
- 1 tsp. lime juice
In a bowl, combine the boiled & shredded chicken, bell peppers, spring onion, fresh chilies and tomatoes.
Just before serving, sprinkle salt and pepper over it and toss well. Drizzle olive oil and lime juice. Enjoy as an appetizer or as a light meal.
Here is a simple and a hearty Tomato broth with some coloured bell peppers thrown in. As the name implies, it has kaffir lime leaves and more of garlic for that extra lemony and garlicky flavour. It is nutritious, wholesome and also light on the stomach. In fact you can relish it anytime of the day along with bread sticks or croutons. It is best suited to beat the winter blues.
- 1 & 1/2 cups coloured Bell Peppers, diced
- 1-2 onions, chopped
- 3-4 tomatoes, cubed
- 3-4 garlic cloves
- 8-10 kaffir lime leaves
- salt to taste
- pinch of turmeric powder (opt)
- 1/2 tsp. pepper powder
- 1 tbsp. oil
- 1 tsp. garlic, grated
- 1 tbsp. lime juice
- 1 tbsp. coriander leaves, chopped
Pressure cook the tomatoes, onion, garlic, salt, turmeric powder, pepper powder and kaffir lime leaves in 2 1/2 cups water for 2-3 whistles. When cool, discard the leaves and blend to a puree. keep aside.
Heat oil in a pan and saute the garlic till light brown. Add the bell peppers and saute for 2 minutes. Add the blended tomato puree and bring it to a boil.
Simmer on a medium flame for 3-4 minutes. When done, add the lime juice and give it a stir. Garnish with coriander leaves and serve along with bread sticks as a light meal.
Coloured Bell Peppers are an all time favorite of mine due to its appealing colors and taste. You can dish out any stir fries as a side dish in no time as it generally does not need much cooking. I prepare various stir fries with this veggie, giving it a slight twist here and there.
This time I gave a South Indian touch to it by adding some sambar masala and lime juice to the end product. It is best relished with chapattis. It even tastes great as a side dish with dal-chawal (rice-lentil combo.)
- 4 coloured Bell Pepper (red, green, yellow & orange), cut into large pieces
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1/4 tsp. asafoetida
- 1 tsp. urad dal (slit black gram)
- 1 onion, cut into large pieces
- 3-4 garlic, chopped
- 2 green chilies, chopped
- 2 sprigs curry leaves
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1/2 tsp. sambar powder
- 1 tbsp. lime juice
- 1-2 tbsp. coriander leaves, chopped
Heat oil in a pan and temper with mustard seeds. After it stops crackling, add the urad dal, garlic, curry leaves and asafoetida. Sauté till the dal and the garlic changes color.
Add the chopped bell peppers, onion, green chilies, salt, turmeric powder and red chili powder. Sauté, covered on low flame.
Sprinkle water if necessary and keep stirring at intervals. When done, add the sambar powder, lime juice and coriander leaves and give it a mix.
Keep covered for 2-3 minutes. Serve as a side dish with either chapattis or chapattis / naan / parathas.
