Skip to main content

Pepper Panner

Pepper Panner

Serving Size:4

Ingredients

1 cup diced home -made panner
1/4 cup diced capsicums
1/4 cup tomatoes
1/4 shallots
2tbsp grounded pepper
1 onion chopped
2 garlic cloves finely minced
1tsp sesame seeds
1tsp mustard seeds
1/2tsp cumin seeds
1tsp chillie powder
1tsp garam masala
1tbsp tomato paste
salt to taste
chopped coriander leaves
oil for frying

Preparation Methods:
Add a cup vegetable oil in a frying pan and shallow fry the panner marinated with 1/2tsp of salt. Keep aside.

Coat a frying pan with 2tbsp of oil-add the mustard seeds. Once it starts to crack- add the cumin and sesame seeds. Then add minced garlic and onions. Let the onions saute well. Then add the remaining pepper powder,garam masala and chillie powder. Meanwhile in another bowl add the diced shallots,capsicums,tomatoes and 1tsp pepper powder with 1tsp of olive oil. Mirco-wave on high for 3 minutes and keep aside.Once the raw flavor of the spice are remove add the fried panner and saute for 5minutes. Finaaly add the casipms mixture. Adjust the level of salt and remove from flame. Serve hot with chopped coriander leaves.



Comments

Popular posts from this blog

Spicy Tofu Sambal in South Indian Style

Spicy Tofu Sambal in South Indian Style Many have known that we recently celebrated my son's 6th b'day few days ago and I had quite a number of vegetarian guests for the party. Well I'm not very creative in preparing veg dish like others but I wanted them to taste a very popular taste bud of my hometown prepared in the essence of South Indian flavor.Since we had chicken briyani and Kashmir Pulao I wanted make a dish that can blend well with both. Finally I decide to prepare a Malaysian delicacy know as sambal-very spicy chilli paste which can be added to any type of dishes. The taste was really good and all my guests really loved it and I would like to share the recipe with all..... Ingredients For The Paste: Serving Size: about 10 20 dried red chillies-soaked in hot water for 30 minutes 1/2 cup chopped shallots 2tbsp ginger garlic paste 1/2 cup chopped tomatoes 2tbsp tomato paste 1tsp sugar 1tbsp lime juice salt to taste 2tbsp chili oil Saute all the ingr

Spicy Sambal Fried Mee Hoon

Spicy Sambal Mee Hoon "COOKING FROM HEART" is born from unleashed creativity triggered by boredom and ideas turning the once dreaded chore into timeless pleasures past-times. As many would have know that I'm basically from the South East region and I tend to love Asian Cuisine using sambal paste most of the time preparing noodles. Sambal paste are commonly used as foundation for so many Asian Cuisine and a condiments to e served at the table. Back at my home theres used to be batches of Sample paste bottled up for Future usage. Here I prepare fresh ones whenever I crave for my hometown badly missed food like - " NASI LEMAK, BEE HOON< FISH BALL NOODLES , CURRY NOODLES !!! " Well I tend to go head over heels for noodles. What's Sambal- a common question asked by many a whenever I mention them. Sambal are basically dried chilies either pounded, pureed or finely chopped with shallots garlic and incorporate with wide range of ingredients lik

Cauliflower and Broccoli Stir Fry South-Indian Style

Cauliflower and Broccoli Stir Fry South-Indian Style We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Vegetable stir fry is healthy as you retain all the goodness of the vegetables by cooking them for a short time.For this stir fry recipe, you can use a mixture of your favorite vegetables such as onions, beans, carrots, peas, capsicum, cabbage, cauliflower, broccoli, zucchini, bel peppers of different colors, egg plant etc.Cut all the vegetables in bite size pieces. Cut them of the same size too. Here I'm just using cauliflower and broccoli only as it's my daughter's all time fav and a perfect way for me to make her clean up a plate without as any" Mom not again or I hate it". Just keep this in mind when preparing any kinda of veg- The secret to good stir frying is not to put too much in the wok at the one time, if you do, t