While weekends are a time for indulging and giving in to your desires for yummy food and snacks, most people today are health and calorie conscious and looking for interesting, tasty options that are low on calories. An idea that I find practical and easy to make is a capsicum, tomato, spring onion spread which I use in multiple ways - on ragi or whole wheat crackers topped with grated cheese or as a dip for chips and it's equally good as base for grilled sandwiches and pizza toasts. It takes just a few minutes to make and can be stored for a few days. Here's how you can make it
Ingredients
1 medium sized capsicum very finely chopped
3-4 spring onions finely chopped or one medium sized regular onion
4 medium sized tomatoes finely chopped
1 green chilli finely chopped
1/2 inch piece ginger finely chopped
1/2 tspn coriander powder
Salt to taste
1 tblspn Oil
Method
Heat Oil in a thick bottomed kadai. Add chillies, ginger and onions and saute on low flame for a couple of minutes. Add chopped tomatoes. Mix well and cover the kadai for a couple of minutes. When the tomatoes are soft and pulpy, add chopped capsicum, coriander powder and salt and mix well. Cover and allow to cook on a low flame for a few minutes till capsicums are soft and the whole mixture is homogeneous. Cool and use as you like - as a topping or a dip. Garnish with cheese to give that extra taste. In grilled sandwiches, you can use it as a base and top it with boiled potato or boiled egg slices.
Ingredients
1 medium sized capsicum very finely chopped
3-4 spring onions finely chopped or one medium sized regular onion
4 medium sized tomatoes finely chopped
1 green chilli finely chopped
1/2 inch piece ginger finely chopped
1/2 tspn coriander powder
Salt to taste
1 tblspn Oil
Method
Heat Oil in a thick bottomed kadai. Add chillies, ginger and onions and saute on low flame for a couple of minutes. Add chopped tomatoes. Mix well and cover the kadai for a couple of minutes. When the tomatoes are soft and pulpy, add chopped capsicum, coriander powder and salt and mix well. Cover and allow to cook on a low flame for a few minutes till capsicums are soft and the whole mixture is homogeneous. Cool and use as you like - as a topping or a dip. Garnish with cheese to give that extra taste. In grilled sandwiches, you can use it as a base and top it with boiled potato or boiled egg slices.
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