Saturday, June 6, 2009
K. Shah 16 comments
Know what you Eat - Brightly colored bell peppers, whether green, red, orange or yellow, are rich sources of some of the best nutrients available. To start, peppers are excellent sources of vitamin C and vitamin A (through its concentration of carotenoids such as beta-carotene), two very powerful antioxidants. These antioxidants work together to effectively neutralize free radicals, which can travel through the body causing huge amounts of damage to cells. Free radicals are major players in the build up of cholesterol in the arteries that leads to atherosclerosis and heart disease, the nerve and blood vessel damage seen in diabetes, the cloudy lenses of cataracts, the joint pain and damage seen in osteoarthritis and rheumatoid arthritis, and the wheezing and airway tightening of asthma. By providing these two potent free radical destroyers, bell peppers may help prevent or reduce some of the symptoms of these conditions by shutting down the source of the problem.
This raita i make frequently and some times i saute them by adding ginger and tomato pieces also. Since i wanted to send this to Priya's bell pepper event, didn't want to add too many things in here.
Cooking Time - Nil
Prepartion Time - 10 mins
Yogurt - 2 1/2 cups
Red bell pepper - 1 medium sized
Green bell pepper - 1 medium sized
Pearl Onion - 4
Grated ginger - 1/2 tsp
Green Chilli paste - 1/2 tsp or to taste
Salt to taste
Cilantro - 1 tbsp chopped
1) Wash dry and chop the green and red bell pepper into small pieces.
2) Chop the pearl onion into small pieces, you can also use the regular onion but pearl onion has a distinct taste and flavor.
3) Add grated ginger, green chilli paste, salt and yogurt mix well.
4) Garnish with Cilantro and serve
This dish is our contribution to AFAM-Bell Pepper event, hosted by Priya orignially started by Maheswari.