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..

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..