Colored capsicum stuffed with paneer and rice (Colored bell peppers stuffed with paneer and rice)

During the trying times, when, we see, hear, or think only of Covid-19, I wanted to divert myself and try to upload a healthy and nutritious recipe. Of course, the dish looks colorful also, lifting my spirits!

Peppers are native to Mexico, Central America and Northern South America. Peppers are available in many colors, including red, yellow, orange, green, white and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". While they are fruits - botanically classified as berries, they are used as a vegetable in salads, sandwiches and pizzas etc.

Colored peppers like red, orange and yellow peppers are full of great health benefits. They are packed with vitamins and are low in calories! They are an excellent source of vitamin A, C and also potassium. Bell peppers contain a healthy dose of fiber, folate and iron.

Red peppers contain more than 200 percent of one's daily vitamin C intake.

Red bell peppers help support healthy night vision.

Res bell peppers are packed with antioxidants.

In this dish, I tried filling sauteed vegetables mixed with crumpled paneer and cooked rice.

The filled peppers are topped with grated cheese and cooked.

Stuffed bell peppers are a well-balanced nutrient dish.

Rich in protein, carbohydrates and vitamins, vitamin A from colored capsicums, folic acid and  antioxidant lycopene from tomato and calcium from paneer,

Ingredients: 

•      3 or 4 colored capsicum
•      1/2 cup cooked rice
•      1/2 cup paneer crumpled
•      2 Tbsp. diced carrot
•      2 Tbsp. diced onion
•      2 Tbsp. 1 Tbsp. cilantro (finely chopped)
•      2 Tbsp. green peas (frozen or fresh)
•      2 Tbsp. pizza sauce (homemade or readymade)
•      3 Tbsp. oil
•      1 Tsp. jeera seeds
•      Salt to taste
•      1 Tsp. chile powder
•      1 Tsp. garam masala
•      1 Tsp. oregano or Italian seasoning
•      Grated cheese for topping

Directions:

1.      Wash and dry bell peppers.
2.      Cut the top and remove seeds from inside.
3.      Now the peppers look like cups.
4.      If any left over rice is available, it may be used.
5.      Wash and cut all the vegetables for stuffing.
6.      Any available vegetables may be used for stuffing.
7.      Heat 2 Tsp. oil in a thick deep pan.
8.      Add jeera seeds.
9.      Cook for a minute.
10.      Add diced onions.
11.      Stir well.
12.      Cook for 2 minutes, when onions are turning translucent, add diced carrot.
13.      Mix well and add all the other vegetables you like.
14.      Let cook while stirring well.
15.      Add chile powder, garam masala, oregano and salt.
16.      Mix well.
17.      When the vegetables are cooked, add crumples paneer.
18.      Mix well. Cook for 2 minutes.
19.      Add the rice.
20.      Cook for a minute and remove from heat.
21.      Add finely cut cilantro.
22.      Add pizza sauce and mix thoroughly so that all the ingredients get a coat of the spices.
23.      Fill the peppers with the vegetable and rice mixture.
24.      Top with some grated mozzarella cheese.
25.      Heat a pressure cooker, add 2 Tsp. oil.
26.      When the cooker is hot, place the bell peppers in the cooker.
27.      Sprinkle 2 or 3 spoons of water.
28.      Cover the cooker and cook up to one whistle.
29.      Remove the lid when the pressure is down.
30.      Check whether the peppers are soft to touch.
31.      If needed, cook for a minute or two.
32.      Serve hot.
33.      This happens to be a single dish which is a wholesome meal.

Upma with sooji (cream of wheat)

Upma is a traditional South Indian breakfast made from sooji or semolina. In Andhra Pradesh, sooji is also called Bombay ravva. As very little oil is used in making upma, it is a preferred dish for breakfast or snack. It is also less time consuming.

As you can add lot of vegetables it is a nutritious one course meal! You may add any vegetables like potato, capsicum  or beans.

In tropical climate, it is better to dry roast sooji and save it in an airtight jar. You can reduce cooking time also!

In Andhra Pradesh, it is a combination dish served along with pesarattu.

You can decide the amount of water added depending on the consistency of upma you like. Some people like their upma dry. some people like theirs more watery and more like halwa.

Sooji or semolina or cram of wheat:

Diced vegetables:

Ingredients:

•      1 cup sooji (cream of wheat)
•      2 cups boiling water
•      1 or 2 green chili
•      1/2 inch ginger cut into small pieces
•      A few curry leaves
•      1/4 cup onion chopped
•      1/4 cup carrot chopped
•      2 tbsp. green peas
•      2 tbsp. ghee
•      2 tsp. lemon juice
•      Salt to taste

For seasoning:

•      3 tsp. oil
•      1 tsp. chana dal
•      1 tsp urad dal
•      1/2 tsp mustard seeds

Directions:

1.      Roast sooji without oil till it turns golden brown.
2.      Set aside
3.      Microwave green peas and carrots till they are half cooked.
4.      Heat oil and fry dals and mustard seeds till mustard starts spluttering.
5.      Add green chili and ginger and after 2 minutes, add curry leaves.
6.      Add onion and keep stirring.
7.      When onion is translucent, add carrots, peas and roasted sooji.
8.      Add salt and mix.
9.      Add boiling water and keep stirring. (if not stirred continuously, sooji forms balls and does not mix properly).
10.      When the water is fully absorbed, add ghee.
11.      Let it cook for 2 minutes.
12.      Turn the heat off and add lemon juice. Mix thoroughly.
13.      Let upma sit for a few minutes before serving. Serve with allam pacchadi or coconut chutney

Note:
 
To make upma richer and tastier, you may add cashew nuts to the seasoning and let it cook with upma.