Bell Pepper Curry Recipe
3 4 peppers, diced
3 4 tbsp chick-pea flour
1 2 tbsp oil ( i prefer peanut
1 pinch turmeric
1 2 tsp chilli powder (to
1 salt to taste
1 tbsp cumin seeds
1/2 tsp mustard seeds
1 optional - peanuts, chana
1 dal, urad dal - this makes
1 it crunchy
1 optional - a pinch of
heat oil in a pan. add mustard seeds when the oil is smoking. Wait
for the seeds to sputter. Add cumin seeds, (optional) dals, peanuts,
asafoetida. Drop the peppers in. Add turmeric, chilli powder and
salt. Saute till the peppers are slightly tender. Add the chickpea
flour and mix well. Saute till the flour makes a nice golden brown
Serve hot with dal and rice.
From: firstname.lastname@example.org (email@example.com(Raj Ganesan)). rfvc
Digest V94 Issue #167 Aug. 11 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
to Indian Recipes
Food Tips of the Week
Rather than thinking about which food types you really should leave out of your meal plan, focus on the nutritionally sound foods that you are able to introduce to your meal plan. If you manage to inject some nourishing grains and vegetables into your daily routine, you'll soon see that stop feeling hungry and have a significantl;y decreased risk of giving in to those damaging midday snacks.
Some lower carbohydrate diet pointers:
* Replace sugar with a low carb substitute such as splenda.
Most recipes that require sugar can be changed to make use of a sugar substitute like splenda. It doesn't weigh the same so you will have to expirement with it and it might not be perfect in every case, but it gives very good results once you have it cracked.
* Use low carb chocolate bars for chocolate muffins.
Once you have converted your most popular chocolate chip cookie or chocolate muffins recipe using soya flour, you really don't want to add in those high carb standard chocolate. Chop up a low carbohydrate choccie bar into little pieces and use that in its place.
(includes grapefruit, red bell peppers and tomato sauce)
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Fortunately, unlike numerous nutritional compounds, this useful phytochemical not only survives being cooked, but is noticeably increased in efficacy by cooking.
Its most valuable theraputic value is that it serves as an antioxidant and appears to be an asset in the fight to lower the probabilty of developing cancer.
It is the most efficacious carotenoid quencher of singlet oxygen, which is linked with aging of the skin. It is also thought by many researchers to curtail the progression of atherosclerosis.
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