Stuffed green peppers with nutty rice

While vegetarian food is not hard to find in most pubs, hotels etc, the choice is woefully limited – usually pasta of some kind, vegetarian chili, bean burger, sometimes a vegetable curry or Mediterranean-veg lasagna chock full of gross aubergines/eggplant and zucchini (because, you know, they’re Mediterranean vegetables and apparently no other veggies are known to ever be used in Mediterranean cuisine). Some places offer two vegetarian options, if you’re lucky. But usually it’s just one of the above, and vegetarians have to like it or lump it.

I should be glad that there’s at least SOMETHING non-meaty and non-fishy to eat in Western restaurants, and I suppose I am... but I still can’t help wishing that their chefs would show just a little imagination for vegetarians. Which is why I like a little pub in Wem (Pete’s hometown), called the Old Post Office (Pete’s home-away-from), which is owned and run by Pete’s business partner Guy, and a couple of his friends. The pub is called the Old Post Office because before it was converted to a pub, it used to be the old post office premises before they moved lock stock and barrel to the new post office premises – well, why did you think the pub’s name is what it is?

Anyway, I like the pub for all sorts of reasons – one, the younger crowd (the noisy, binge drinking, annoying kind) stay away because it doesn’t offer them much in the way of a “hep” ambience. Two, the pub plays good music on an excellent sound system (which Pete set up). Three, the décor is homely (I especially love the squashy-soft sofas from whose hug it’s difficult to get out) but with an exotic touch in the way of beautiful sculptures and paintings and wall-hangings which Guy brought back from his trips to Africa. The effect is casual and comfortable.

And now for the fourth and most important reason - the food. The pub offers a carvery every Sunday, with at least two different choices of meat, which Pete loves. The Sunday carvery has had very good reviews in the local newspapers, because the servings and accompaniments are generous – and all freshly cooked that day, nothing from frozen. I would be happy to eat just the accompaniments that are available – roast potatoes, boiled potatoes, cabbage, peas, cauliflower or broccoli cheese, roast parsnips, carrots, leeks, stuffing balls, Yorkshire puddings - a veritable feast!

But I get a special entree just for me as the only vegetarian who goes there for Sunday lunch. The two lady chefs make it a point to try out a new recipe  for me, even though – or perhaps especially because – vegetarian food is not their comfort zone. It’s not even as if I’m a guinea pig… apparently they try out their new recipes during the week on the regulars (the pub makes it a point to provide sandwiches and other finger food on the house, in the evening), asking them for feedback. And then, on a Sunday, the recipe makes its formal debut – just for me (or any other vegetarian, assuming any comes along. It hasn’t happened yet, they say.)

Since I know that there won’t be any aubergine in anything (the staff all know of my loathing for this gross slimy-when-cooked vegetable), I’m always delighted to try whatever they've made – and so far, every single thing has been a hit. It's really nice of them to take the trouble to make anything, just for one person, especially when they've got their hands full catering for all the regular guests.

One time it was peppers stuffed with a really nice rice mixture, and since I had peppers at home last Sunday (when Pete and Bex were having a Sunday lunch at home), I decided to make my own main course and share the accompaniments (called “trimmings”) with my husband and stepdaughter for our family meal. Pete served everything in a giant Yorkshire pudding - yummy!
Recipe for: Stuffed green peppers with nutty rice

Ingredients:

2 green peppers (capsicum/bell pepper)
1/4 cup paneer, diced into 1/2 cm cubes

1 cup cooked basmati rice
1 green chilli, sliced into thin rings
4 tbsp shredded methi leaves (optional)
1/2 cup shredded coriander leaves

1/2 tsp cumin powder
2 tbsp mixed nuts (peanuts, cashewnuts, pecans), chopped
2 tsp raisins or sultanas
1/2 tsp freshly ground black pepper
1/4 tsp garam masala
2 tsp oil
Salt to taste

Method:

1. Slice off the tops of the peppers and carefully remove the seeds and pith. Make sure the peppers can remain upright; even up the bottoms if required so that they sit flat. Reserve the tops, don't throw them away.

2. Heat the oil in a pan and add the chillies, paneer and chopped nuts. Stir fry till the nuts and the paneer are pale golden brown.

3. Add the coriander and methi leaves and fry till they wilt.

4. Add the sultanas/raisins.

5. Now mix in the rice, garam masala, black pepper powder and salt to taste. Heat this stuffing thoroughly, then turn the heat off and let it cool.

6. Spoon the filling into the prepared peppers, pressing down with the back of the spoon to get as much of the stuffing in as possible,

then put the tops of the peppers back on.

7. Place the stuffed peppers on a baking tray and spray them with Pam on the outside, or brush them with a little oil. Bake in the oven at 200C for 15 minutes or so, or till the peppers are a soft and wrinkled. Don't overcook them.
8. Serve the peppers hot as a main course with a selection of vegetables, and vegetarian gravy.



RECIPE: STUFFED GREEN PEPPERS WITH NUTTY RICE

Ingredients:

2 green peppers (capsicum/bell pepper)
1/4 cup paneer, diced into 1/2 cm cubes
1 cup cooked basmati rice
1 green chilli, sliced into thin rings
4 tbsp shredded methi leaves (optional)
1/2 cup shredded coriander leaves
1/2 tsp cumin powder
2 tbsp mixed nuts (peanuts, cashewnuts, pecans), chopped
2 tsp raisins or sultanas
1/2 tsp freshly ground black pepper
1/4 tsp garam masala
2 tsp oil
Salt to taste

Method:

1. Slice off the tops of the peppers and carefully remove the seeds and pith. Make sure the peppers can remain upright; even up the bottoms if required so that they sit flat. Reserve the tops, don't throw them away.
2. Heat the oil in a pan and add the chillies, paneer and chopped nuts. Stir fry till the nuts and the paneer are pale golden brown.
3. Add the coriander and methi leaves and fry till they wilt.
4. Add the sultanas/raisins.
5. Now mix in the rice, garam masala, black pepper powder and salt to taste. Heat this stuffing thoroughly, then turn the heat off and let it cool.
6. Spoon the filling into the prepared peppers, pressing down with the back of the spoon to get as much of the stuffing in as possible, then put the tops of the peppers back on.
7. Place the stuffed peppers on a baking tray and spray them with Pam on the outside, or brush them with a little oil. Bake in the oven at 200C for 15 minutes or so, or till the peppers are a soft and wrinkled. Don't overcook them.
8. Serve the peppers hot as a main course with a selection of vegetables, and vegetarian gravy.

Vendhaya keerai (fenugreek greens) sambar

I'm not going to say this is an original idea, but - for me at least - it was inspired by the "keerai-kuzhambu" that happened fairly often when we were growing up. It was a generic name for a new dish born of the marriage of leftovers (basically, keerai (spinach) and whatever kuzhambu had been made - usually sambar or vetral kuzhambu) and served with pazhaya sadam (old cooked rice soaked in water overnight and made up the next day into a loose mix with buttermilk), or with dosas or idlis - but never with fresh rice, I guess we kids didn't think it deserved that accolade!

I've merely reprised the role of keerai-kuzhambu, as it were, by using vendhaya keerai (methi/fenugreek greens) instead of regular, to make fresh sambar. However, that didn't stop me from eating the sambar with curd rice.

Recipe for: Vendhaya keerai (fenugreek greens) sambar



Ingredients:

1/2 cup toor/tuvar dal
2 green chillies, slit (optional)
Fresh methi (fenugreek greens), leaves and tender stems chopped finely
5-6 shallots, sliced thin



2-3 cloves garlic, minced
1 medium tomato, chopped
1.5 tsp tamarind paste dissolved in 4 cups water
2 tsp oil
1/3 tsp turmeric powder
1 small sprig curry leaves (6-10 leaves)
1 tsp mustard seeds
1/2 tsp cumin powder
1/4 tsp asafoetida powder (optional)
2 tsp sambar powder
1 tbsp rice flour
1 tbsp chopped coriander leaves for garnish

Method:

1. Pressure-cook the tur/tuvar dal 1.25 cups water, 1/4 tsp turmeric powder and two slit green chillies. Remove the green chillies after the dal is cooked, and mash the dal smooth.

2. Heat the oil in a deep-sided pan and add the curry leaves, mustard seeds, cumin powder and asafoetida powder. Cover and let the mustard seeds pop.



3. Once the mustard seeds have popped, add the sliced shallots and garlic. Cook over medium-high heat till the shallots start to soften.



4. Add the chopped tomato and let it cook till it begins to turn mushy.



5. Now add the chopped vendhaya keerai (fenugreek greens) and stir till it's well mixed with the contents of the pan. Let it cook on med-low heat till completely wilted.



6. Now pour in the tamarind water and bring it to a brisk boil.



7. Once the water is boiling, add the sambar powder and mix it in.



Let this boil for 10-15 minutes, then add the cooked tur/tuvar dal along with the rice flour dissolved in 4-5 tbsp water. Add salt to taste, bring the sambar back to the boil, then reduce the heat and let it simmer for another 5 minutes.

8. Sprinkle the chopped coriander and serve hot over plain rice, or as a side dish with curd rice.

Masala chappathis

This is pretty much a catch-all recipe that uses whatever flours you have in your kitchen. It doesnt strictly matter what other flours you use so long as at least half of it is plain or wholewheat flour. And of course it can be made wholly with wheat flour too. The other additions are just for variety. I added fresh methi (fenugreek) leaves to the dough because - yes, you guessed it - I had lots of it begging to be used up before it turned yellow.



The beauty of this recipe is that you can add finely chopped spinach, fenugreek, coriander, mint or other fresh herbs (probably even parsley if you like the taste, though it's not something I've tried) to the flour while making the dough.

Or, if you dont mind having to roll out slightly bumpy dough into approximate circles, you can add finely chopped onions, grated carrots, etc. It's very versatile, this recipe, very nice as a snack with hot, sweet tea (for those who like tea). Just serve with tomato ketchup or even with any Indian pickle. The mango avakkai is perfect for this, IMHO.

Recipe for: Masala Chappathis

Ingredients:

2 cups flour (I used 1 cup wholewheat flour, 3/4 cup soyflour or millet flour, 2 tbsp gram flour, 2 tbsp semolina/rava, 2 tsp rice flour)
1/2 cup fresh chopped methi leaves (or any other herbs/greens you wish)
1/4 cup coriander leaves, chopped
1 tbsp ginger-garlic paste
3-4 fresh green chillies, chopped fine (optional)
1/2 tsp red chilli powder (optional)
1/2 tsp cumin seed powder
1/2 cup plain yoghurt
1 tbsp oil
Salt to taste
Water as required

Extras -
1/2 cup flour for dusting
Oil/ghee for shallow-frying

Method:

1. Put all the ingredients together in a big bowl and make it into a soft dough. It will be sticky. Add water only as required.

2. Let it rest for 10 minutes.

3. Pinch off medium-sized balls and roll out gently into approximate circles, dusting liberally with flour on each side.

4. Cook on a flat tava or fry-pan, spreading a little oil/ghee on either side, until golden spots appear. Keep warm in an oven while cooking the rest of the chappathis.

5. Serve hot with ketchup or any Indian pickles.