STUFFED CAPSICUM RECIPE (STUFFED BELL PEPPER)

 Ingredients :

• Capsicums - 4 [ medium sized ]
• Green chillies - 2 [ finely chopped ]
• Onions - 2 [ finely chopped ]
• Paneer - 50 gms [ grated ]
• Cashewnuts - 6 to 7 [ broken ]
• Raisins - 6 to 7
• Cumin seeds - 1 tsp
• Potatoes - 4 to 5 [ boiled and mashed ]
• Dry mango powder  [ amchur ] - 1 / 2 sp
• Salt - as required
• Turmeric powder - 1/ 2 sp
• Red chilli powder - 1 1/ 2 sp
• Garam masala powder - 1 tsp
• Oil - 3 tblsps
• Fresh coriander leaves - little
• Tomato - 1

Method :

Wash capsicums, slice off thinly from the top and remove the seeds to make it hollow. Similarly  slice off thinly from the bottom so that the capsicums stand steady in kadai.  Then take one kadai , heat oil  season with cumin seeds, cashewnuts, raisins, chopped onions, green chilli, and fry till onions become  transparent. Add mashed potatoes, grated paneer and mix well.  Then add salt, turmeric, red chilli powder, amchur, garam masala powder and coriander leaves. Mix all together well and keep aside.  Divide this mixture in to 4 portions and stuff in to the prepared capsicum shells. Keep the same kadai on the gas heat 2 sps of oil and place the capsicums on the kadai. Fry in lower flame till it become brown in colour. Remove from the gas and keep on the serving plate. Cut the tomato into 4 pieces, remove the seeds from tomato and  fry in the  oil till it become soft,  and keep along  with  stuffed  capsicums. It goes well with roti, and parathas. Garnish with fresh coriander leaves.

Chow chow masala rice

Ingredients :

• Raw rice or basmathi rice - 1 glass [ washed and soak in water ]
• Moong dal - 1 / 2 cup [ soak in water ]
• Chow chow - 1 [ peel and cut in to small pieces ]
• Onions - 2 [ cut in to small pieces ]
• Red tomatoes - 2 [ cut in to small pieces ]
• Ginger garlic paste - 1 / 2 tsp
• Green chillie - 2 [ finely chopped ]
• Curry leaves - little
• Garam masala - 1 sp
• Salt-  as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 sp
• Coriander leaves - little
• Oil - 2 table spoon
• Ghee - 1 tabl. sp

For seasoning :

• Cinnamon - 1 / 2 inch piece
• Cloves - 2
• Cardamom - 2
• Bay leaf - 1

Method :

Take one pressure cooker. Heat oil and ghee together season with required ingredients. Wait for a second and add onion, ginger garlic paste and fry for 5 mintues in low flame.Then add tomato pieces and fry till it become soft, then add chow chow pieces, salt, turmeric, red chilli powder, and   garam masala powder, mix well. Add soaked rice and moong dal, curry leaves along with required water. Close the cooker. Wait for 2 whistle to come. Remove from the gas, after the pressure goes open the cooker and garnish with coriander leaves. Serve hot with  boondhi raitha, papad and pickle.

Beans masala curry

Ingredients :

• Fresh beans - 1 / 4 k. g. [ cut in to small pieces ]
• Potatoes - 2 to 3 [ boil peel and dice in to small cubes ]
• Cumin seeds - 1/ 2 sp
• Oil - 2 tabl. sps.
• Salt -  as required
• Turmeric powder - 1/ 2 sp
• Red chilli powder - 1 tsp
• Garam masala powder - 1/ 2 sp
• Sugar - 1 / 4 sp
• Coriander leaves - little

Grind together :

• Onions - 2
• garlic - 2 flakes
• Ginger - 1 / 2 inch piece
• Black pepper - 1 / 4 tsp
• Dry red chilli - 3 to 4
• Cinnamon- 1 / 2 inch piece
• Cloves - 2
• Cardamom - 1

[ grind all together and form a smooth paste. ]


Grind two big tomatoes, make a thick  purie and keep aside.

Method :

Take one small presssure cooker, heat oil, season with cumin seeds. Add  ground  masala and  fry till golden brown. Then add tomato purie, salt, turmeric, red chilli powder, garam masala powder,  and  sugar. Mix well and add beans and dice potatoes with 1 /2 glass of water. Mix well and close the cooker and wait for 2 whistle to come. Remove from the gas, after the pressure goes open the cooker. Serve with pulkas, and parathas. Garnish with chopped coriander leaves.

Note :
other vegetables that can be used in same method .