Rajasthani Green Pepper Tipore Recipe: A Simple and Tasty Side Dish for Bread

We often throw away vegetable peels, considering them useless, but they can be used to make a very tasty dish. Chef Sanjeev Kapoor has presented a simple recipe for spicy zucchini peel chutney, which can be served with bread, rice, or snacks.

This recipe allows you to use zucchini peels, transforming them into an aromatic and tangy chutney that cooks very quickly. The following ingredients are needed for preparation: one large zucchini, two tablespoons of coconut oil, three-quarters of a cup of grated fresh coconut, a quarter cup of green coriander, one inch of ginger, 2-3 cloves of garlic, salt to taste, one teaspoon of washed lentils, one teaspoon of chickpea flour, half a teaspoon of mustard seeds, a quarter teaspoon of asafoetida, 8-10 curry leaves, and 2 dried red chilies.

First, the zucchini is thoroughly washed and cleaned. The zucchini peel is separated, rinsed with water, and then set aside. The zucchini itself can be used to prepare another dish.

Next, one tablespoon of coconut oil is heated in a pan, and the zucchini peel is fried over medium heat for about 5-6 minutes. When the peel becomes slightly crispy, the heat is turned off, and it is allowed to cool slightly.

After this, the fresh coconut, green coriander, ginger, garlic, fried zucchini peel, salt, and one cup of water are added to a food processor. All ingredients are ground until a fine chutney is obtained and transferred to a bowl.

To prepare the tempura, the remaining tablespoon of coconut oil is heated in a separate pan. Lentils and chickpea flour are added to it and fried until lightly golden brown. Then, mustard seeds are added. As soon as the mustard seeds begin to sizzle, asafoetida, curry leaves, and dried red chilies are mixed in, frying for only a few seconds.

The finished tempura is poured over the chutney and mixed thoroughly. This results in a delicious zucchini peel chutney that can be served with bread, rice, or any snack.

If you want to cook something new and delicious for breakfast or lunch, you can try Tawa Kubcha. Its preparation requires flour, milk, yeast, and some other common ingredients. This kubcha, cooked on a frying pan, turns out slightly golden on the outside and soft inside.

If you are tired of eating roti and paratha every day and want to cook something special in the Daba style at home, Tawa Kubcha can be the best option. It has a golden, crispy appearance and an incredibly soft, cotton-like texture, making it very tasty. People often think that soft and fluffy kubchas can only be made in a tandoor, but by using the right method, you can achieve a restaurant-quality result on a regular home frying pan. It can be served with Amritsari Chhole, Chana Masala, or any other favorite vegetable dish.

First, mix the yeast and sugar in warm water and let it stand for 5 to 10 minutes. When foam appears on the surface, it means the yeast is ready. Then, add the flour, warm milk, and salt to this mixture, thoroughly mixing all components. This dough needs to be kneaded for about 5 minutes, then covered and left for some time. After that, the dough needs to be kneaded again until it becomes soft and pliable. Initially, the dough may seem a bit sticky, but after thorough kneading, it will become soft.

When kneading the dough, stretch and spread it without applying excessive pressure. Then, apply a little oil to the dough and cover it with a cloth to rise. Leave the dough until it has doubled in size. When the dough has risen and doubled, gently press it to release the air and knead it for another 1-2 minutes. After that, place the dough in the refrigerator for a while to allow it to rise slowly.

Next, take a piece of dough the size of a tennis ball and flatten it slightly. Dusting it with dry flour, roll it into a thick round or oval shape. Heat the frying pan and place the kubcha on it. Cover it and cook over medium or low heat. When bubbles appear on the top surface of the kubcha, flip it over. Brush it with oil on top and fry on both sides until golden spots appear. After it is well cooked on both sides, serve it hot.

Tawa Kubcha can be served with chhole, chana masala, yogurt, or any other favorite vegetable appetizer.