TANDOORI SHIMLA MIRCHI MASALA

With so many blogging events going on, one tends to get creative,and think of interesting entries. I must say the blog events being posted, surely gets us experimenting with our culinary creativity.....with our kitchens turning into labs, and our family members, guinea pigs..........its fun over all. Though I have been on the blogging scene since a year now, but I got regular pretty recently, so I catch up with the events, from my other blogger friends.
Recently I came across the Vow-JFI bell peppers event, hosted by JFI and VoW. Bell peppers are pretty versatile, I think they can be used in any kind of cuisine. Be it Indian, Chinese, Italian, continental, it fits in pretty well. As soon as I read about the event, I quickly ran to my fridge, and saw I had a few bell peppers. I simply got cooking.

Thanks pooja for the event.






Here is the recipe.

You will need

• bell peppers- 3-4 (you can use different colours)
• onions- 1 (cut in chunks)
• tomato- 1 (cut in chunks)
• oil- 1 tbsp
• salt- to taste

for the dry masala

• red chilly powder- 1/2 tsp
• garam masala- 1 tsp
• tandoori masala- 1 tsp
• kasoori meethi- 1/2 tsp
• amchoor powder- 1/2 tsp

grind to a paste

• coconut- 1/2 cup
• cilantro (you can use cilantro chutney too)- 1 tbsp
• green chillies- 1-2
• ginger- 1/2
• garlic 1-2 pods
• onion- 1/2
• oil- 1 tbsp
• salt- to taste

You have to:

1. Heat oven to 350 degree franhite.In an oven proof bowl, toss the cut bells peppers, onions, and tomatoes, with the dry masala.
2. drizzle about a tablespoon of oil and some salt.

3. roast the vegetables for atleast half an hour to 45 mins.

4. heat oil in a pan. add the ground masala to the oil. and saute.

5. now add the roasted vegetables, and mix everythign up.

6. add little water and cook, till the masala thickens and comes together.

7. serve hot with paranthas.

note: one can add paneer to this, and even small baby potatoes. this can work as a filling for khatti roles.

enjoy