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Stuffed Capsicum Cooking
Recipes
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Ingredients : |
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10
60 ml
100 g
20 g
20 g
5 g
8 g
10 g
10 g
15 g
750 g
40 g
1
20 g
10 g
300 g
For the sauce :
25 ml
3 g
3 g
60 ml |
capsicums, each 70 g approx
oil
onions,
chopped
cashew
nuts, chopped
raisins
white
pepper
garam
masala
green
chilies, finely chopped
ginger,
finely chopped
green
coriander, chopped
potatoes,
boiled and mashed
butter for
basting
bay leaf
(tej patta)
onions,
sliced
garlic
cloves
tomatoes,
chopped
salt to
taste
oil
green
cardamoms (choti elaichi)
mace
(javitri) powder
cream
salt to
taste |
Method :
- Slice stem off the capsicum, remove seeds and
keep aside.
- Heat oil in a pan, sauté onions, cashew nuts and
raisins over low heat for 5 - 6 minutes.
- Add white pepper, garam masala, green chilies,
ginger, half of the green coriander, salt and potatoes, stir for 5
minutes.
- Remove from heat.
- Fill each capsicum with the potato mixture and
arrange the capsicums in a greased baking dish.
- Bake at 175C/350F for 15 - 20 minutes, basting
with melted butter.
- For the sauce, heat oil in pan, sauté cardamoms,
bay leaf, onions, garlic cloves and tomatoes.
- Add water (2 cups), cook for 20 minutes.
- Strain sauce through a fine sieve.
- Stir in the mace, salt and cream.
- Remove capsicums from the oven, arrange them on a
platter.
- Pour the sauce over the capsicums, sprinkle
remaining green coriander and serve.
Serves 4 - 5
Preparation time : 15 minutes
Cooking time : 1 hour
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