Whoa, it is a month into 2011 and I have already fallen back on my resolution to make 2011 the year with maximum posts on the blog.
However, I must share with you the menu for the year end dinner I hosted for friends, a completely vegetarian Lebanese Menu. Details and links to the recipes here.
Most of Jan was spent outside of home, partly visiting family and then a small vacation to Hong Kong. Being vegetarians, finding good vegetarian food in HK turns into a mini-adventure by itself. I must write about some of the good stuff we tried there, in a different post.
I have a blog-plan in place for this month. It’s going to be the month of simple recipes, beginner-friendly even, all of February. The first in this series is a dry capsicum curry, which can be had with rotis or even to spice up a basic dal-rice menu.
I use green capsicums for this as it does not have the sweetness of the red or yellow variety. If you like that taste, then go ahead and substitute this with that, or even use a medley of colours to make the dish look pretty.
Dry capsicum subzi / Bell pepper curry
Time taken – Under 20 minutes