Skip to main content

Peanut onion capsicum crunch

Today my fridge was loaded with garden fresh green my house capsicum is not very popular among children but it has such good health benefits that I try to make it in different ways so that they eat it. And somehow I achieved my goal. 
Capsicums are beautifully colored fruits that are named differently ....depending on place where it comes from. In Britain, they are called chilli peppers, red or green pepper (by the color) or sweet pepper.
In US and Canada, they are called bell peppers. In Australia and Asia, they are known as capsicum; and in some countries they are even called paprika (where paprika powder is derived from). Cayenne and jalapeno are the “hotter” versions.
Anyway we call it capsicum or shimla doesn't matter actually ....v just enjoy the flavor and crunch together.
Bell peppers have very high content of vitamin A, C and E (all anti-oxidants) that help to effectively neutralize free radicals. Anti-oxidants protect the body from carcinogenic and toxic substances. Just by this virtue alone, it is a good remedy for many health problems.
Onion capsicum is a quick and healthy recipe with a crunch and benefits of roasted peanuts which goes well with any Indian bread / roti or paratha's. Enjoy step by step recipe of peanut onion capsicum crunch 


capsicum onion dry vegetable

capsicums ....2 big
Big onion ......4 
Jeera ............1/2 tsp
Roasted peanuts ....2 tbsp
Few curry leaves and red chillies 
 Chilli powder ....1/2 tsp
Turmeric powder ...1/2 tsp
Coriander powder....1/2 tsp
Salt to taste 
2 tbsp Oil
How to make Capsicum crunch:

Step 1. Wash and cut capsicums into small pieces and onions into long slices.

Step 2. Heat oil in a pan and add red chillies and jeera.

Step 3. Add onion when jeera seeds start spluttering. Fry till onions turn light brown.

Step 4. Add capsicum pieces and fry for about 3-4 minutes.

Step 5. Add turmeric, coriander, chilli powder and salt. Fry for 5 minutes more.

Step 6. Crush roasted peanuts and sprinkle on capsicum.

Step 7. Take off from the fire after a minute.

Garnish with green coriander strings and a few peanuts.
Serve with any Indian bread. 

I have used green capsicum in this because I have plenty in my garden.. but for special occasions you can use different color capsicum gives beautiful colour to your vege as well as it increases health benefit also because ...stronger the color of the bell peppers, the higher the concentration level of anti-oxidants.


Popular posts from this blog

Chena murki ( A Bengoli sweet ) / How To Make Chena Murki

Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals.  The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc.  Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them , Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…


Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…

Gur chana / jaggery coated roasted chickpeas

Very tasty, crunchy yet healthy snack for kids, full of protein . I often make this crunchy delight for munching. 
 Jaggery Coated roasted chickpeas