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Enjoy the following recipes using our fresh products. Bon Appetit!
To make the Onion Tomato Paste . In a pan, add a teaspoon of oil. Saute the chopped onion and the ginger garlic paste with the turmeric. Let the onions get translucent. Add tomatoes, cover and let this cook for about 5 min. Keep this mixture to cool, and then put it in a blender to form a smooth paste.
In a kadai/ pan, add ½ teaspoon of oil and saute the sliced mushrooms for 3-4 min. over a medium flame. This releases the moisture from the mushrooms. Discard this release mushroom moisture and keep aside the sauteed mushrooms.
To the same kadai/ pan, add ½ teaspoon of oil and saute the green bell pepper/capsicum. Sprinkle some salt. Cover the kadai/ pan and cook it for about 3-4 min. The bell pepper should be crunchy (al dente) and not completely cooked.
Now, add the sauted mushrooms and thawed corn kernels to the sauteed bell pepper. Add the Onion Tomato Paste, sugar, red chilli powder and garam masala. Simmer this mixture for a few minutes. Turn off the gas, sprinkle the crushed kasoori methi. Just before serving, garnish it with cream.
Cut the peppers into half, remove the seeds and set aside.
Boil the potatoes and mash them using a potato masher.
Add cumin powder, coriander powder, garam masala powder, red chilli powder, dry mango powder, salt to the mashed potatoes and mix.
Drizzle 2 tsp of oil and also add in the peas and chopped coriander leaves. The stuffing mixture is now ready.
Take enough of the potato mixture and stuff the pepper with it.
Sprinkle some cheese on top (optional)
Brush the stuffed peppers with little oil and place them on a baking tray.
Bake at 350 F degrees for 25-30 minutes or till the peppers have softened.
Serve hot with any Indian flatbread.
In a medium skillet over medium-low heat warm a teaspoon of oil.
Place one or two of the pepper slices on the skillet and break the egg into them.
Sprinkle salt, pepper, and a pinch of Parmesan on top of the egg and place the lid on the skillet.
Allow the egg to bake for a few minutes to desired doneness.
Heat coals or gas grill for direct heat. Cut three 18×12-inch pieces heavy-duty foil. Spray with cooking spray.
Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt. Place 2 bell pepper halves on one side of each foil piece. Fill with bean mixture.
Fold foil over peppers so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender. Place packets on serving platter. Cut large X across top of each packet; fold back foil. Sprinkle with tomato and additional cilantro.
Preheat oven to 400º F. Cut stems off bell peppers, de-seed, rinse, and cut in half vertically. Place halves on a parchment lined baking sheet. Roast 10–15 minutes to slightly cook, then remove from oven.
Meanwhile: Heat olive oil in a large skillet or non-stick pan to medium-high heat. Add onion and cook 5–7, stirring often, until translucent and fragrant. Stir in mushrooms, salt and pepper. Cook 5–7 more until lightly browned.
Evenly spread mustard onto each bell pepper half. Top with vegetable mix and a slice of roast beef and cheese. Bake at 400º for 10–15 minutes, until cheese is melted and bell pepper is tender. Top with choppedMezzetta