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Thursday, February 25, 2010

RecipeReplica: Flambeed Orange Peppers, SweetPea in Tomato-Onion Gravy

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Flambe` - A showy cooking technique where an alcoholic beverage, such as brandy, is added to hot food to create a burst of flames.I have some other definition for it-- for someone who isn't properly trained for it, like me, its DiSaSter. You could lose an eyebrow or two when trying such a thing.When I read that this technique could  be mimicked using just water minus the liquor at a wonderful blog called Foodelicious I just had to try. So I smoked the oil in  the pan, sprinkled water on the chopped peppers(OMG, OMG!) and with a prayer dropped them into the oil that was a few seconds from catching fire. I chickened out in the end, did not wait to see those chunked peppers create sparks,lidded the pan for a few seconds to prevent splish-splash on my beautiful tumble-marble backsplash.Nevertheless, the peppers were perfectly cooked, yet retained the crunch. That and the sweetpea in the gravy was a winner in the house. Thanks Pari, for throwing light on this technique. I hope to master it soon.
Ingredients:
  • Peppers, any color - 3 medium or 12 mini, seeds and membranes removed, diced
  • SweetPea, fresh or frozen - a handful
  • Roma Tomatoes, very ripe - 3, medium, diced
  • Onion - 1, large, diced
  • Garlic - 6, small pods
  • Ginger - 1/2 inch, chopped
  • Bay leaf - 1
  • Star Anise - 1
  • Olive oil - 4 tbsp
  • Butter - 1 tsp
  • Turmeric Powder - a pinch
  • Chill Powder - 1 tsp
  • Curry Powder - 1 tsp
  • Salt for taste.
Procedure:
  • In a shallow pan, heat a tbsp of oil, add the chunked onions, garlic pods and chopped ginger.Saute until onion is browned.
  • Add the tomatoes and fry it until it loses the raw smell.
  • Cool the mixture and grind them coarsely. Set aside.
  • In the same pan, warm a tbsp of oil , add the bay leaf and star anise. Return the ground mixture to the pan.
  • Add the sweet pea, turmeric powder, chilli powder and curry powder along with a cup of water. Sprinkle salt and check for taste.
  • In another shallow pan, heat 2 tbsp of oil and bring it to a smoking point. Sprinkle water on the diced peppers and throw them into the pan. 
  • Toss the peppers, like a pro, for a minute until they are crisped.
  • Add the peppers to the gravy pan and cook just until the gravy thickens.
  • Switch off the stove and drizzle a tsp of butter on top.
  • Serve hot with Rice, Ghee Rice, Pilaf or Roti.
Enjoy!
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31 comments:

  1. Hey
    Even I have tried this yeaterday with green bell pepper and it was fantastic.We would heartly thanks to foodelicious for such an excellent recipe.I am goona to pst the recipe in my blog in couple of days.

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  2. Looks very tempting..This is really making drool:)
    such a lovely colour and great click dear:)

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  3. Curry looks so colourful and delicious...great click..:)

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  4. Thats a great looking gravy and love the vegetables used there:) Yummy!!!

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  5. Wow this dish looks delicious , even i read that post about flambed peppers but was not brave enough to attemt it in case I burnt down my kitchen!!
    In reply to your question re gujarati dhal, tuver dahl is same just cooked in gujarati style which is generally sweet and sour in taste and also flavoured with gujarati dhal masala.

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  6. I really liked the recipe,will giv a try...thats a droolworthy pic

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  7. Looks yumm...I love the recipe that Pari put up!

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  8. That's a great click...such a colorful dish .Remember seeing it in Pari's blog..

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  9. perfect click....really colorful dish! the technique sounds a little scary though :-) I am really scared to play w/oil...

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  10. It looks terrific!!I never heard of this technique..WOW!!

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  11. Hey PGK, Thanks so much for attempting my preparation and as u said this is a TRUE APPRECIATION AWARD. THANKS SO MUCH TO MAKE ME FEEL SO SPECIAL :), YOU MADE MY DAY. Hugs to u.

    I am glad u chickened out, as I had mentioned in my post this needs a little practice.
    The curry looks so good with the peas and star anise on top.

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  12. Looks so good and tempting... by the way wonderful click.

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  13. Wwowow truly fabulous....Wat a colourful and tempting dish CL..keep up the great work..

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  14. Nice colour dear...Looks very rich and yummy.

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  15. wow...i woud like to try this...so colorful and tempting...btw ur lil one is so cute...

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  16. the gravy looks so good and so tempting, i am drooling...

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  17. Wow, looks delicious and so yummy! I have been meaning to give the flambe technique a try but I am more of a chicken that you are :) Your account has now gave me more confidence to try it.

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  18. This really does look delicious. I'll be back often to see your other offerings. I hope you have a wonderful day. Blessings...Mary

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  19. hi thnx for vistng my blog n commenting...hope 2 c u ang...u hv a lovely spc with yummy recipes...loved this gravy recipe, it vl taste yummy...nice recipe...u hv almost mastered paris technique, now evn i vl try it...follwing u

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  20. thank u for dropping by and for the nice words!!. Yes i have tasted flambed banana with caramel suce and was totally mesmerised by it.. It is pretty showy thing as u rightly worded it.Never tried the technique at home though!. THis looks fabulous !.

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  21. Looks very delicious and mouth watering.You have consistently posted wonderful dishes till now. Would be following you closely.

    Deepa

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  22. Even I too wanted to try that...your look too tempting :)

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  23. wow!really tempting click!!!!luks colorful&delicious!

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