Tuesday, 23 February 2010

Flambéed Capsicum in Red Gravy…without any liquor!!!

From food
Hi Everyone!
How do you feel when DH is not around or has gone on a tour? Do you feel sad…or is there a sense of relief and you are happy that you have got sometime for yourself… Or you cry and cry remembering him and missing him?
In the early days of marriage I was in the last category, I found it extremely difficult to stay without him…going to office was inevitable but tours used to be a no no from my side. Today I am surely sad  and do miss him a lot but then I try to keep my brain occupied in many things so that I do not end up myself in a self invited depressed state..Earlier to keep myself engaged I would read a lot ..but after  starting to blog  I involve myself in experimental cooking, this not only removes the negative energy surrounding me but brings in a lot of positivity and enthusiasm. I enjoy the feel of creating new and all this I prefer to do when I am alone..in a lot of ways I enjoy being alone and not being disturbed (only in the mornings) by afternoon I start to crave to see my younger one as he loves being around me, hugging me, kissing me every now and then…gives me a feeling of being wanted!!!
So one of these days when S was on a tour or rather a training program where he did fire walk and glass walk and all kinds of scary but exciting things…I was keeping myself busy with the experimental cooking.
FLAMBE is such a musical word sounds so melodious to the ears…The word Flambe is French for "flaming" or "flamed”. The food is topped with a liquor, usually brandy, cognac, or rum and lit afire. The volatile alcohol vapor burns with a blue tint, leaving behind the faint flavor of the liquor or liqueur. This technique is used by chefs in the kitchen to burn off the raw alcohol flavor from a dish as well for dramatic flair at the table.
Now that I say that I did a Flambe without any liquor I know I have pinched your attention. I love watching all kinds of cookery shows and about three years back Chef Vishnu Manohar Joshi  who used to host Mejwaani on ETV had shown this technique and ever since then I have used this once in a while in my cooking especially when kids are not around and mastered this art ..Once in a while because it’s good to enjoy such a flavour occasionally.
Some precautions that one needs to take while doing the flambe is use an old pan as there are chances of it getting spoilt (I have set aside an old pan for this)  and it might spoil your kitchen walls if you are not careful. So people who have very expensive kitchen this method is not for you !!!!
Here’s a video which shows how you can Flambe

The video shows the use of alcohol in Flambe but Chef Vishnu has taught using water…the method asks for splattering of oil to catch fire, so read the method carefully to understand it more clearly.
Today’s recipe is  for people who are wanting to graduate in Gastronomy and all food bloggers surely fall in that category..
P1020324
Ingredients
4-5 capsicum cubed
2 onions chopped
6-7 garlic pods
an inch of ginger
3 tomatoes chopped
salt to taste
oil
butter/ clarified butter
Spices
3 bay leaves
3 tsp coriander pwd
1 tsp cumin pwd
1/2 tsp turmeric
2 tsp red chili pwd
1/4 tsp garam masala (a good quality)
Method
Grind together the ginger-garlic and onion coarsely, also grind the tomatoes separately.
Heat a pan and add 2-3 tsp oil and tip in the bay leaves. Now add the ground onion paste and saute till nicely brown in colour.
Add the tomatoes and saute again till the oil separates. Add all the spices and salt to taste and mix properly.  Now, keep the masala aside.
Deseed the capsicum and cube them. Sprinkle some water on the capsicum (very imp step)
Heat a broad and shallow pan ( I prefer one with an even base) with a handle and add  a spoon full of oil, spread the oil to all corners by turning the pan. Heat the pan to a smoking point so use HIGH FLAME ONLY (it should be really very very hot) and then put the moistened capsicum in one stroke. You will see the capsicum catching fire for a few seconds. Toss the capsicum  for a minute but let it be crunchy. Remove the FLAMBEED Capsicum.
In the same pan add clarified ghee and heat it to the smoking point and quickly put in the masala and Flambe it, tip in the Flambeed Capsicum  and mix. Cook for a minute and serve immediately.
This tastes best with Naan and surely feel that you are eating an exotic preparation from a restaurant. It’s the best way to enjoy a restaurant like food in an inexpensive way.
You need practice to Flambe and one needs to take all precautions and be careful during the process. Do not try it in front of children is what I would say.
So tell me friends
IS IT NOT A GREAT WAY TO BOOST UP ONE’S SPIRITS..!!!!!!Let me know what you do to cheer up yourself..
P1020315
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64 comments:

Preeti Kashyap said...

Yummy nice recipe!

mk. said...

Wow ! ! What a coincidence. .... Just as I was getting 'flambeed' over hot coal (fire walk) at my workshop, u were busy with capsicum flambe !!! Now I know how those veges must have felt ;-)
Yummy dish, nonetheless.

notyet100 said...

thanks for this recipe ,this looks so yyum...and ya thanks for the info on flambe too

Jagruti said...

Hi Pari
yes I can now, posted about 7 hours ago, I tried earlier couldn't open it..let me read the post..

Shama Nagarajan said...

yummy delicious recipe..nice picture

Jagruti said...

Hey Pari
you cheered me up!! that's my kind of dish..love the colourful pics..making me drool..definetly gone a try tonight and let you know..thanx 4 sharing!!

Latha said...

Lovely recipe....nice clicks as well.

Asha said...

After being married for somany years, I feel relieved and happy to get myself some time to enjoy when the cat is away, specially in the mornings, don't have to get up early to do the usual chores! :D

Flambeed Capsicum looks wonderful, thanks for linking the video, will watch.

Parita said...

Oh i can see why you connect Flambe to music...the dish looks awesome Pari!! I m literally drooling over the pics!

Priya said...

WOw thats a tremendous and delicious dish, absolutely delish!!

Preeti Kashyap said...

Yummy! I loved the recipe! I am quiet different tho'...As I have grown up as the only child and been by myself most of the times...I actually love staying by my self.

cooking with kairali sisters said...

Hi Pari

Frist of all..THANK YOU for visiting and following our space..

Dish looks excellento...you have a great blog going on friend...

Love
Kairali sisters

tasteofsaras said...

a perfect deliciously mouth-watering side dish to be eaten with naan or any kind of rotis..:)

Spice said...

U go girl....Flambe without alcohol, cool....nice dish as well as click...

Latha said...

Looks so yummy and beautiful.

Sayantani said...

you know whats the problem with us nuclear families we only have each other for support and comfort. so no wonder when one partner is missing we feel so miserable. the flambe looks awesome that too without alcohol. great work. you surely have graduated dear.

Reshmi said...

i dont like capsicum....but after seeing this pic..i love to try this recipee soon...nice presentation pari...

Nandini said...

I tried to open this post in the morning, but the site says the post had been removed. I tried it now, and then I was able to come here. Anyways, the gravy must be healthy and yummy! I hate liquor used in dishes. Lovely color! I tried to run the video, but it doesn't work in this laptop. It says, "an error occured, please try again later." I'm going to try running the video on my desktop.

Cool Lassi(e) said...

Hey,
First time here. Thanks for visiting my spot. The curry looks drool-worthy. I so would love to have that bowl of delicious-ness all to myself. Great dish and a greater space my dear. Following you. :)

Nandini said...

I watched the video now! But sadly, I can't try it 'cause of the fiery part which is the main part.

Subhashini said...

Very easy and colourful recipe.
Jus drop in to tell you thanks for becoming part of my blog and such a wonderful comments.Now even your blog is going to appear in my dashboard whenever u post new one.
Love Subhashini

Sailaja Damodaran said...

Very tempting....

Sayantani said...

have mailed you my entry. hope you have received. :-)

simply.food said...

Beautiful clicks amazing gravy and dish but I am not going to risk setting my kitchen on fire!lolz.Flambing sound highly dangerous .

Home Cooked Oriya Food said...

Very catchy title indeed...
Looks wonderful...
Enjoy your time!

Meena said...

Hi there, love your recipe...love the video for tips...will be following your space.

PJ said...

Pari, the flambe without liquor sure caught my attention.. wonderful technique and you sure have mastered it well!

I think the answer to how much do you miss your DH when he is away is synonymous to how many years have you been married :D Initially, I would miss him a lot but now a days, like you said, there just so much to fill up your time with. My favorite activity on such days is sit in a bookshop reading a new book with coffee and munching on some high sugar baked goody (perk of staying alone for the day :D)

Swathi said...

Pari,

Yummy nice recipe, flambe technique is really cool

Gita said...

Thatz sad dear...even I too used to miss my hubby when he's on a business trip...in fact he is leaving for one tomorrow :( Hey great recipe...looks simply delicious...I've got to try this :)

Cicily Antony said...

coloful, droolilicious....nice click too...

Deepa G Joshi said...

hey this dish looks awesome..nice and colorful clicks..

about missing DH..hmm I am too now in the same stage..doesnt mean I do not miss him, but now occupy myself with cooking, baking or indulge in some good book.

Jyoti V said...

Wow Pari..dish looks so spicy and perfect...
Thx for visiting my blog keep in touch dear..

munchcrunchandsuch said...

that was so much info pari.the dish looks great

kothiyavunu said...

Hi Pari, Hope u doing fine..I missed many of your posts,you have posted a lot of great recipes will try to catch up soon.:)
wooooooooooo ...what a recipe and what a snap, looks like its piercing out of the screen :) too good and yummy.

Siddhi S said...

wow pari very nice recipe with superb technique...loved it...looks yummy

Aparna said...

i am not a capsicum fan, but this luks so tempting that i feel like making it..:)

Cham said...

Gal What re u doing when he is not there? The dish is more exotic!

Katy ~ said...

I like it when my Ole Sweetie-Pi takes the occasional night away with his buddies. It gives me a chance to miss him, to think longingly about him, and to greet him the next day with great expectancy and to smother him with kisses, grins.

And of course to feed him special foods.

ruchikacooks said...

First, the color is gorgeous red. The masala looks so well done that it holds together with capsicum..All in all a mouth watering dish, it is on my menu the next time I see a capsicum in the market..Classy.

Khaugiri said...

Lovely Recipe Pari!!!! Once I tried Vishnu Manohar's Method. After seeing the picture will going to try this today only:)

Pari said...

Dear Katy after reading your comment S has told me to learn something from you...
Cool Lassie, Subhashini, Meena and Kairali sisters welcome to my blog.
PJ, that's a good thought too.
Ashaji I agree I love the days when I am allowed to rest a little more, but being a perfectionist that I say I am not(liar I am) I can not relax it seems.
Deepa so the Saggis are quite alike..

Kanchan said...

Wow Pari, as usual this is very new to me ! I dunno when I'll try this but sure this looks awesome !

About feeling lonely, I feel you have just spoken my mind, for last couple of weeks The Foodie was not around and my state - the last category: feeling all low :(

So was missing in blogging world too as was not enthu to do anything, but now again am back ;)

Alka said...

Dying to try this one..till now I had just watched Brownies/Alcohol/Cocktails/Mocktails FLAMED..this is first time when I am watching a Curry being subjected to flames this way.
THnaks for sharing this wonderful recipe.Keep blogging , thts sure shot way to get rid of those SEPARATION blues..good luck !

Sushma Mallya said...

Thats a nice video abt flambe,got a clear pic abt it...i didnt know they do it this way too...something new and nice...your dish looks really delicious pari,love capsicum in any dish,gives such a nice taste and the colour of the gravy too is so attractive...

kamalabhoopathy said...

Looks colourful and yum

jayasree said...

Recipe looks gorgeous...Though without knowing that its a technique in cooking, I have had this FLAMED occassions many times in kitchen when oil and water mixes up...
Very good presentation.
AS for me when DH is away,which is very rare, I feel I have sometime for myself and would like to spend reading and will make simple dishes for myself.

Pari said...

Dear Jayasree Flambe actually means Flamed. Glad u have had this great exp in the kitchen.
Thanks for dropping by, keep visiting dear.
Alka, so glad u visited..these are no major separation blues dear. Do try and let me know.
Sushma this is just perfect for u. I know u love capsicum..
Dear Kanchi, I can completely empathise with u but do not worry with time u will get used to the idea of staying alone ...try this one next time when foodie is not there and surprise him.
Dear Preeti I have always enjoyed the small tips Vishnuji gave on the show.

Shri said...

Looks colorful, Pari!

SE said...

hey...how are you doing..yes have got little occupied with assignments..but will surely blog hop as time permits...this looks real interesting..ukw, I've been always wanted to do this flambe, but never tried cos of alcohol..thanks for sharing !

Vanillastrawberryspringfields said...

Hi Pari,am here via Jagrutis fantastic blog-aint her avacado pasta fantastic?

Love ur article on flambe's ..so sweet...
wanted to ask u about the comment u left on Jag's blog-is it about the feeds?
Coz google aint updating my feeds for the last 3 posts and its over a week now and have tried eveything i could but to no avail-did u have a similiar prob?

Rachana Kothari said...

Wow!!! A great recipe...looks so yumm!!!

Indrani said...

Hi Pari...nice recipe...so preety colour...I have some awards for you in my blog...pl. accept them

Vanillastrawberryspringfields said...

hola Pari and i'll come by here too ....u know i added ur blog to my reader ,coz i dont wanna miss any posts as also want to check ur feed ,it seems updated now...incase u have a prob add ur own blog to ur reader ie follow ur blog -it didn help me but is known to help and u can also ping feed burner.....
My is still not working and am so so sad about it ...
And thanx for stopping by Pari...

Valli Datta said...

Wow....looks yummy.....and thank you for visiting my blog and leaving nice comments....please do visit again and let me know your suggestions..

thank you
http://sakhi-indiancuisine.blogspot.com/

Vaishali said...

The first time Desi and I were separated for any length of time was when he moved here to the U.S. to do his master's, and it was only for about 3 months before I joined him. But I confess those were the most miserable months of my life. In later years it was I who was traveling for work all the time, and I guess I got used to the separations, although I never liked them :)
Your fiery red sauce makes me hungry. Pretty dish.

Zinger said...

Prajakta jee - your blog is awesome, rocking ! congrats on your 100th post. way to go.
also thx for your feedback as well.
Mohit Khattar

Suparna said...

hey pari,
Wonderful heartfelt write up :)
The dish looks amazingly well prepared and takes me by surprise for its name ;)
Good going girlie!
God bless
TC

Muraligeetham said...

hi Pari..thanks for the lovely remarks on my blog.
The dish looks so tasty !

radha said...

Lovely recipe. But whenever the seasoning spoon catches fire, I panic. I might have to pass this on... sigh.

VS said...

Brilliant pic Pari! Congrats on the awards. You deserve it baby :-)

Subhashini said...

Pari
I have again dropped here to tell you thanks for sharing this recipe.I have tried this today it is simple awesome.Cheack in my blog.Thanks

Atul Guglani said...

Hi

For the first time, my respect for Maharahstrian cooking has gone up.

Now on the Flaming Capsicum, I was wondering, if there is any way, if the whole capsicum opened from the top, cooked and before serving, the flame coming out of it and served on the table.

I once saw an Italian guy make a flaming pizza, where the flame out of the pizza ( Pizza was more like a phulka and opened in the centre) and served on table.

After reading your recipe, it came to my mind perhpas a big capsicum could be a flame ball served right on the table.

Any idea, what ingredient can flame slowly for short time or long time. And should not release carbon into the food. Say oil or wine or ???

Lastly, I have to correct that Restaurants or for that matter world wide 5 star hotels have been put to shame after the food blogging thing started. Not one single restaurent can match the intensity and the flavour and quality of recipes posted across the net on variety of food.

Awaiting to hear on flaming capsicums or flaming bund gobi etcetc

Pari said...

Dear Atul, Sorry for the delay in reply, was enjoying my break:-).
Thanks for that sweet note, I am truly overwhelmed. I have seen people using scooped tomato and capsicum with candles glowing in them purely for decorative purpose, what u are saying is surely to catch attention I guess if u keep a small katori with burning charcoal and pour wine on that might help. Let me do more research on this, sounds very interesting, u surely caught my attention.
Keep visiting, will love to get feedback from u.

Atul Guglani said...

Hi Pari

Thx, I will sent you soon the pictures of the flaming pizza.

regards
atul

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