Top 10 Capsicum (Shimla Mirch, Bell Peppers) Veg Recipes
Capsicum, popularly known as Shimla Mirch is also known as Bell pepper or sweet pepper. It is available in three varieties – green, yellow and red. They usually accompany other vegetables in various dishes but are rarely enjoyed as it is. The sweet, pungent flavour and crunch of the capsicum make it a versatile ingredient.
Colourful capsicums are not only visually appealing but good for your eyes too, as they contain antioxidant Lutein, which protects the eye from cataracts and degeneration of the eye. They are rich in vitamins especially B-vitamins like B2, B3 and B6 and Vitamin E and also increases your metabolic rate. Capsaicin, an ingredient found in capsicum is beneficial in treating arthritis. It also effectively opens and drains congested nasal passages. Bell peppers, especially the yellow and red ones, are rich in carotenoids.
Try this Carrot and Bell Pepper Soup an aromatic, wonderful choice, made entirely with nutritious, low-sodium ingredients like carrot, capsicum and tomatoes. It is a hassle-free process to make, you just have to pressure cook, blend and add the seasonings.
Capsicum is the perfect ingredient to combine with other vegetable and make a delicious appetizer. Make these Corn and Capsicum Tikki for your next party, the oh-so-crisp texture on the outside and super soft inside makes an irresistible snack. Just like onion rings, you can make these Capsicum rings, Jain -friendly crispies with a truly snazzy flavour that tickles your taste buds. You can toss them in ingredients like spring onions, ginger and green chillies, not to forget the Schezuan sauce, which gives it the characteristic Oriental touch and create this brilliant starter Fried Capsicum in Schezuan Sauce.
When mixed together with veggies like corn and paneer, capsicum makes a colourful and filling stuffing for sandwich and rolls. This Grilled Corn and Capsicum Sandwich is an outburst of colour, crunch and flavour. You can even make a Zucchini and Bell Pepper Sandwich which has an array of flavours because of the zucchini, pungent capsicum, peppy herbs and spices.
Capsicum can be used to make diverse Indian foods like chutney, pickle, pulao, sabzi, etc. Sabzi like Pineapple, Capsicum and Tomato Subzi or Paneer, Corn and Capsicum Subzi are extremely flavorful and a combination that you must try. Capsicum Chutney made in a typical South Indian method makes a felicitous accompaniment for idli, dosa and hot steamed rice. You can even make a small batch of this Quick Carrot and Capsicum Pickle and store it in the refrigerator in a dry and clean airtight container for three or four days and savour with hot parathas.