Friday, September 25, 2009

Stuffed Capsicum


4 Large Bell Peppers3 pc Green Chillies1 tsp JeeraOil
3 large Potatoes1 tsp grated Ginger.3-4 Curry LeavesSalt
1 medium Onion1 clove Garlic1 star Anise
1 medium Tomato1 tsp Red Chilli Powder1 pc Moti Elaichi
1 cup Grated Paneer1 pinch TurmericFresh Dhania leaves.
1 bunch Scallions1 pinch Hing
1/2 cup Peas1 tsp Aamchur
1/2 cup Corn1 tsp Garam Masala
1 tsp Kitchen King

Choosing bell peppers of different colors makes this dish extremely colorful and appetizing.
Wash the bell peppers cut the head of each one. Scoop out the seeded core to make room for stuffing.
Steam each bell pepper for about 6-8 minutes in the microwave with a little water. You can cook 2-3 at a time depending on the size of the microwave.
Pressure cook and mash the potatoes.
Finely chop the onion, garlic and green chillies. Slice the tomato into thin discs.
In a skillet, add 2-3 tsp of oil and let the Jeera splutter. Add the curry leaves, anise, elaichi, ginger, garlic, green chillies and onion one by one.
Saute until golden brown.
Add the peas and corn.
Add the salt, red chilli powder, turmeric, hing, aamchur, garam masala and kitchen king and saute until the raw smell disappears.
Switch off the stove and mix in the mashed potatoes to the onions, peas and corn until well blended.
In each bell pepper, fill in 2 tbsp of the potatoes, a layer of grated paneer and a slice of tomato repeating until it is well packed.
Try to get at least 2-3 sets of layers in each bell pepper.
Grease a baking pan and set the bell peppers upright on it. Spray with some cooking oil/olive oil.
Bake in a pre heated oven at 400 degrees for 18-20 minutes. The skin on the bell pepper should start to wrinkle and brown and the tomato on top should appear dry and crisp.
We can also bake some french beans/broccoli on the side in the same oven to make it more nutritious and colorful.
The baking can also be substituted with pan cooking.
In a pan, add 3-4 tsp of oil and cook the bell peppers one by one making sure all sides are cooked well to almost crisp and the skin starts to brown and wrinkle.
Turn the peppers upside down to make cook the top. If the peppers are packed well and tight, they won't break in the pan.
Once it is taken out of the oven/pan, we can sprinkle some more grated cheese/paneer on top and let it melt in the heat for a minute or two.
Garnish with Dhania and serve.

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