Monday Blue’s /Manic Monday‘ nothing justifies the love-hate relationship we have with you.
As if that wasn’t enough, today, we are greeted us with an equally gloomy-cloudy morning….I mean “WHY”! After giving us an almost 80+ (temperature) weekend, today was quite a disappointment and is it just me who feel’s that this year the weather is so unpredictable or someone else also feels the same?
This calls for an extra tall glass of morning Joe or juice along with some good music (whatever pick’s you up) and to bring that rich color’s of sun, I’m going to share a gorgeous looking and scrumptious recipe of “Sauteed Peppers and Onions” that can be made for lunch or dinner. Peppers and onions are sauteed but lightly still retaining their crunch and a mixture of yogurt, tomato and spices that gives it a beautiful blend of colors. Because of the use of yogurt and tomato, it’s a great mood booster too (Vitamin C – boost moods).You can eat it with bread or grains.
~ Share and Enjoy ~
Peppers with Onion
bread or rice.
wok with cover/lid
Pepper (Capsicum) – Deseeded and cut
into thick long slices
Cut into thick long slices
– I’m using organic tomato paste, you may use fresh tomato paste
Fenugreek Leaves (Kasoori Methi) OPTIONAL
- In a nonstick wok,
heat 2 tbsp olive oil over medium flames for a minute.
- Add onions and
sauté for 2 minutes. (This will give onions a golden color)
- Now add sliced peppers
and sauté for 2 more minutes (This will
cook the peppers slightly retaining the crunch).
off the heat and transfer the cooked pepper-onion mixture to a bowl.
the Thick Sauce:
- In a bowl, add
yogurt, tomato paste, ketchup, cumin powder, red chili powder, salt, water and
whisk to a smooth but thick batter like consistency.
Sauteed Peppers with Onion
- Heat the same wok
and add 3 tbsp olive oil.
- Add turmeric, stir
and quickly add the yogurt batter into it.
- Stir everything
together, reduce the heat, cover and cook for 3-4 minutes. (This will cook the
yogurt and tomato batter and will give it a much brighter orange-red color).
- Uncover the non-stick,
by now the sauce would have thickened and become slightly orange-red in color.
- Now add the ‘garam
masala’, ‘fenugreek leaves’ and saute on medium heat for 2minutes.
- Add the cooked
pepper-onion mixture, saute and cook for 2 more minutes (This will ensure that
the peppers are evenly coated with the sauce.)
- In a bowl, add
- Turn off the heat, Transfer
into serving dish and Serve Hot.