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__Roasting and Grilling Vegetables, Bell Peppers |
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Print this Recipe (Sabziyan Bhunna Shimla Mirch) Category: Basic Techniques, Vegan Makes about 2/3 cup of pulp from each pound of peppers Roasted bell peppers are not commonly used in Indian cooking. I learned about and came to love them in America, and found it easy to incorporate them into my Indian cooking. For Indian readers who don't understand why I'm s o passionate about them, I say try it ounce. Roast them, mash them, and then make your bharthas, raitas, salads, sauces, and dressings, and remember each different colored bell pepper will yield a visual variation and intrigue your guests. TO FIRE-ROAST BELL PEPPERS: 1. Place whole bell peppers, preferably over the hot coals of a grill or over the direct flame of the kitchen stove (cover the bottom plate with aluminum foil) and roast, turning with kitchen tongs as the sides blacken, until the skin is lightly charred, 2 to 3 minutes. (There is no need to oil the bell peppers or poke any holes in them, or to char them completely.) 2. Remove to a bowl, cover (or seal in a zip-closure bag), and set aside about 15 minutes. This allows the peppers to seat and cool down, making them easy to peel. Peel the peppers, removing as much of the really charred skin as possible. (I leave some lightly charred skin on for flavor.) Do not wash them in water, because this washes away most of the juices and flavor from the bell peppers. Rinsing your hands as you go along is adequate. Remove the stems and seeds and chop or puree the peppers, strain and add the puree and juice that may have accumulated in the bowl. TO OVEN-ROAST BELL PEPPERS: 1. Wash, dry, and cut each bell pepper into halves, or quarters, lengthwise. Place the sheet on the center rack of the oven, turn on the broiler, and roast until charred, 7 to 10 minutes. Turn once. 2. Put 1/4 cup water on the baking sheet to dissolve most of the browned juice and use it in the soups, rice, breads, or vegetables. TO BROIL BELL PEPPERS: Wash, dry, and seed he bell peppers, then cut them into 1-inch or larger pieces. Place on a baking sheet lined with aluminum foil. Broil 4 to 5 inches from the heat source, turning once or twice until the pieces are lightly charred. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
02- The Indian Philosophy of Food and Menu Planning 03- Menus 04- Helpful Hints __Curry Powders 05- Spices and Herbs Guide __Sprouted Beans vs. Bean Sprouts __Masala Pastes __Indian Pickles __Fritters __Frying Fritters __Steamed Fermented Rice Cakes __Savory Bean and Rice Cakes __Kabaabs __Grilling Marinades __Rasams __Dry-Roasting Spices __Dry-Roasting Nuts and Seeds __Dry-Roasting Flours __Boondi 07- Indian Cooking Glossary 08- Mail and Internet Sources __Roasting and Grilling Vegetables, Bell Peppers __Roasting and Grilling Vegetables, Eggplant __Clarified Butter and Indian Clarified Butter __Sonth Chutneys __Pastry Crackers and Puff Pastries __Stuffed Fried Pastries __Savory Croquettes and Dumplings __Potato Patties __Fresh Chopped Salads __Green Salads __Eggplant __Okra __Paneer Substitutes 06- Types of Beans, Peas, and Lentils __To Cook Dried Beans, Lentils, and Peas __South Indian Sambar __Eggs __Scrambled Eggs __Fish and Shellfish __Meat __Chicken __Buying Leg of Lamb __Crepes and Pancakes __Teas __Yogurt Drinks __Halva __Milk-Based Puddings __Prasaad Offerings __About Rabdi and Khoa __Custards and Mouses __Indian Ice Cream __Indian Ice Cream Desserts __Milk Fudge __Storing and Freezing Indian Breads __Working with Whole Wheat Dough __Stuffings for Parantha Breads 09- About the Author __Roti __Baati Rolls __Spice Blends __Special Grain and Lentil Dishes __Flavored Deep-Fried Puffed Breads __Layered Rice Dishes __Puffed Deep-Fried Breads __Griddle-Fried Breads __Basic Parantha Breads __To Make a Layered Triangle Paranthas __To Make a Layered Square Paranthas __To Make a Layered Circle |
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