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May 18, 2013 GOURMET FILES
Brave new world of vegetables
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food and dining (general) vegetarian Those were the days… when you went to a Chinese restaurant and asked them not to fill the dish with green capsicum. like our clothes. cumin and garam masala. a bell pepper’s personality changes: it becomes gentle while remaining beautiful. Simla mirch. bell peppers aren’t “hot”. we can’t leave well enough alone. I know they’re pretty. Grilling them removes the strong grassy flavour and adds sweetness. “Italian”. okra. they look as if their vigour will add to ours. nothing can improve upon nature. Unlike mature corn. give higher yields. when we’re entertaining. All red and yellow vegetables and fruit contain carotenoids. One of these is chose n and planted and. apart from its heath benefits. whose cob is tough and inedible. But. It’s delicious as it is. Deep. I miss the days when party fare meant stuffing Simla mirch with qeema instead of homely potatoes or cooked urad dal. When a variety is planted to yield . Health benefits apart. no red. chopped raw in a salad. they’re crunchy and add lovely texture to a starchy dish of chow mien. so the harvest of baby corn has to be timed carefully to avoid ending up with more mature corn ears. It’s only the smell. firm to the touch. The other bugbear is what we do with baby corn. smooth and firm. A handful of them. They contain negligible amounts of capsaicin. gives us almost a hundred per cent of our daily requirement of vitamin A. It’s not a separate variety: it’s merely harvested early. in this case. while the ears are still immature and very small.fried as an hors d’oeuvres. add freshness with their crisp bite. developed specifically for baby corn. as soon as corn silk emerges from the ear tips — or a few days after — the ears are plucked off by hand. raw and sweet. grilled and marinated. green or yellow peppers. Let alone steamed fish or vegetables. Apparently all green bell peppers would eventually turn red. anti-oxidants and a cupful of these red and yellow sweet peppers. So. Now you have to say Please. heavy for their size. yellow or orange. even as a desi vegetable with turmeric. but please. Now it ’s broccoli — in salads. in a salad. red and yellow to purple. which imparts “hotness” to peppers. the reason I tolerate them is because they look so lovely — as someone said. Capsicum annuum . in April and gobhi. if allowed to ripen. come in all colours — from green. Unlike chillies. cob and all. basically. shiny red. strongest in the green. But somehow I don’t find broccoli offensive. raw. The succulent. baby corn is eaten whole. a cereal grain taken from very young corn (maize). their flavour takes over completely and you don’t know whether you’re eating hoisin sauce or tandoori masala. Party menus meant serving early bhindi. in September. Bell peppers. Corn matures very quickly. When we’re eating out or even at home. we feel obliged to use “exotic” vegetables. vivid colour. cauliflower. crunchy little thing is ornamented and embellished in curries. brown and black. And broccoli. cloaked and masked to destroy its natural taste. and three hundred per cent of our daily requirement of vitamin C. But this is the way of the world. it tastes so much like caulif lower. as a side dish with chicken curry and dal makhani. All corn produces baby corn but some seed varieties. which I find hard to take. batter. they’re the C hristmas ornaments of the vegetable kingdom.
and roughly cut the bell peppers. Serve on toasted.common sweet or field corn. Serve chilled. Slice into thin strips. turning regularly with tongs. Add rest of ingredients. unbuttered slices of French bread. or hot. as you would a baingan for bharta. char peppers on an open flame. after reheating. arrange bell peppers and roast them for about 45 minutes or until very tender. chopped (11/2 cups) 1 cup vegetable stock Salt Pepper Heat oven to 200°C (400°F). the second ear from the top of the plant is harvested for baby corn. Blend until smooth. the ears are tiny — from 4 to 10 cm each. In a blender. turning them regularly so they roast evenly. while the top ear is allowed to mature. add bell peppers. Remove skin and seeds. In both cases. Line a baking sheet with foil. Remove from oven and let cool completely. peeled and chopped fine 2 tbsp fresh basil leaves. tomatoes. after refrigeration. until blackened all around. chopped Salt Pinch of sugar Juice of 1 lime 1 tbsp extra virgin olive oil Char bell pepper over a high flame. cut open into halves and remove ribs and any white fragments. Add more stock or water if you want your soup to be less thick. GRILLED RED BELL PEPPERS ON BRUSCHETTA (Makes 6 pieces) 1 red bell pepper 4 cloves garlic. ROASTED BELL PEPPER SOUP (Serves 4/ Makes 6 cups) 5 red bell peppers 5 ripe red tomatoes. They will get charred black. . Remove charred outer skin. stock and salt to taste. If not using oven.
bell peppers.000.Easy EMI www.com/Free_Shipping This article is closed for comments. Vasundhara Chauhan. The steam loosens the charred outer skin. Please Email the Editor Columnists Listing c. Yellow bell peppers or blanched.com Keywords: Gourmet Files column.thedostore. peeled tomatoes also make appetizing bruschetta toppings.iactglobal. Conserve flavour — do not wash. leaving enough room for the pepper to breathe. open and wipe clean with a paper towel. bell peppers recipe RELATED NEWS Trivial pursuits for serious people More In: Vasundhara Chauhan | Columns | Sunday Magazine | Features | Opinion | Food | Metroplus | Columns 2 5 Ads by Google Supply Chain Course India International Certification @Rs6742 Boost Your Career with SCM Course! www. l. seal bell pepper while still hot in a large food grade polythene bag. In five minutes.After charring. vasundharachauhan9@gmail. narasimhan . making it easy to remove. r.in/supplychaincourse Get Free Accessories Shop Lenovo laptops & Get Free Accessories up to ₹10.
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