Ingredients:
• 3 medium to large shimla mirch/capsicum
• 3 medium potatoes boiled and mashed
• 1 small onion, finely chopped
• ½ tsp cumin/jeera powder & Coriander/ dhaniya powder
• ¼ tsp turmeric powder/haldi
• A pinch of hing (Optional)
• ¼ tsp red chili powder/lal mirch powder
• ½ tsp dry mango powder/amchur powder or chat masala
• ¼ to ½ tsp garam masala
• 2 tsp oil for sautéing the onions
• 1 tsp oil for sautéing the capsicum
• Amul cheese grated (optional)
• Salt
Method:
1. First, boil the potatoes cool it peel and mash potatoes. Keep aside.
2. Slice off the tops of the capsicum remove the seeds rinse them in water and pat dry with a kitchen towel and keep aside.
3. Heat a pan, add oil and now fry the cumin seeds and then add chopped onions saute the onions till light brown and add turmeric powder, red chili powder, asafoetida,cumin coriander powder stir again.Now add the potatoes and mix everything sauté the potatoes for few mins and then add garam masala powder, dry mango powder or chat masala and salt.
2. Slice off the tops of the capsicum remove the seeds rinse them in water and pat dry with a kitchen towel and keep aside.
3. Heat a pan, add oil and now fry the cumin seeds and then add chopped onions saute the onions till light brown and add turmeric powder, red chili powder, asafoetida,cumin coriander powder stir again.Now add the potatoes and mix everything sauté the potatoes for few mins and then add garam masala powder, dry mango powder or chat masala and salt.
4. Now keep aside and allow the potato stuffing to cool down.
5. Take Capsicum and start stuffing it with a spoon or with your hands.
6. Now it’s ready for baking in an oven or to saute in a pan.If baking brush the capsicum with oil..
If cooking on a pan:
1. Heat oil in a pan and place the stuffed capsicum in the pan.
2. Cover the pan and allow the stuffed capsicum to cook on a low flame.
3. You will have to check after every 5 to 6 mins and keep on changing the sides of the capsicum, so that all sides are cooked well check, turn the sides and cover the pan again continue to check, change the sides and then cover again till the bell peppers are cooked well.
For baking:
1. Preheat your oven to 200 degrees C for 5 mins
2. Place the stuffed capsicum on a baking tray and bake at 200 degrees C for 25 to 30 mins (oven temperatures vary, so keep an eye) till the capsicum has become golden and wrinkled.
5. Take Capsicum and start stuffing it with a spoon or with your hands.
6. Now it’s ready for baking in an oven or to saute in a pan.If baking brush the capsicum with oil..
If cooking on a pan:
1. Heat oil in a pan and place the stuffed capsicum in the pan.
2. Cover the pan and allow the stuffed capsicum to cook on a low flame.
3. You will have to check after every 5 to 6 mins and keep on changing the sides of the capsicum, so that all sides are cooked well check, turn the sides and cover the pan again continue to check, change the sides and then cover again till the bell peppers are cooked well.
For baking:
1. Preheat your oven to 200 degrees C for 5 mins
2. Place the stuffed capsicum on a baking tray and bake at 200 degrees C for 25 to 30 mins (oven temperatures vary, so keep an eye) till the capsicum has become golden and wrinkled.
NOTE: You can also top some grated amul cheese on the potatoes and then bake.
3. One’s it’s baked serve these stuffed bell peppers hot or warm with rotis, rice or as a side dish.
3. One’s it’s baked serve these stuffed bell peppers hot or warm with rotis, rice or as a side dish.
Enjoy!!!
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