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Capture the flavour of
capsicum CAPSICUM with its unique palate tickling flavour and aroma adds a punch to many a dish. Whether a part of Chinese cuisine, on a pizza or in salad this green vegetable blends nicely. Stuffed capsicum is a favourite with North Indians and there can be a variety of stuffed capsicum dishes apart from the usual potato stuffing. Here are some stuffed capsicum dishes with a difference to give an edge to your menu. Spicy capsicum Ingredients: Capsicum 250 gms Turmeric 1/2 tsp powder Cumin 3 tsp |
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Coriander 3 tsp powder Cloves 4 Black pepper 1/2 tsp Mango 1 tsp powder Curd 500gm Refined oil 1/2 cup Salt to taste Method:Heat oil. Add turmeric powder, ground cloves, cumin, coriander and pepper powders and fry for 2-3 minutes. Add curd and salt and cook for some more time and remove from fire. Add mango powder and cool. Slit the capsicum length wise and fill them with the curd mixture. Cover and cook these till tender. Shahi capsicum Ingredients: Capsicum (small) 8 Paneer 200 gm Peas(shelled) 50 gm Tomatoes 3 Khas-khas 10 gm Resins 10 gm Almonds 25 gm Refined oil 1 tbsp Salt to taste Turmeric powder Method: Cut capsicums from stem and remove the seeds. Stuff these with cottage cheese, mashed peas, resins and salt mixture. Soak khas-khas and grind along with almonds to make a fine paste.Heat oil and fry chopped onions in it till golden brown, add chopped tomatoes and fry till oil surfaces. Add khas-khas and almond paste and add 1 cup water. Let it simmer for some time. Add stuffed capsicums to the curry just before serving and cook for 5 minutes. Garnish with coriander leaves and serve. (Red and yellow peppers can also be used to make the dish more colourful.) Stuffed capsicum with dry milk gravy Ingredients: Capsicum 4-5 Moong dal 1 cup (dhuli) Onion 1 Coriander 2 tsp (chopped) Green chilies 2-3 Ginger-garlic 2 tsp paste Tomatoes 2 Lemon juice 2 tsp Khoya 200 gm Cream or butter 50 gm Refined oil 2 tbsp Garam masala 1 tsp Turmeric powder 1/2 tsp Amchoor 1 tsp Cumin and 1 tsp mustard seeds A pinch of asafoetida Salt and chili powder to taste Method: Soak moong dal overnight and drain well before cooking. Put 1 tbsp oil in a heavy-bottomed pan. Add asafoetida, cumin and mustard seeds.Add ginger-garlic paste and fry for some time. Add dry masalas, salt, chili and turmeric powder alongwith soaked dal. Cook till the dal is done. Add garam masala and amchoor and remove from fire. Wash capsicum and cut from stem. Scoop out the seeds. Add the seeds to moong dal mixture and stuff in the capsicums.Grease these capsicums with butter and pierce lightly with a fork. For dry milk gravy: Heat 1 tbsp oil in a pan. Fry chopped onions till transparent and remove from fire. Add mashed khoya, chopped green chilies, tomatoes, coriander leaves, salt, red chili powder and lemon juice.Mix some water to get a thick gravy. Put greased capsicums in a baking dish and pour the gravy on top. Bake in pre heated oven for 20- 25 minutes or till golden brown. Capsicum curry Ingredients: Capsicum 500 gm Bengal gram dal 150 gm Red chilies 3 Refined oil 200 gm A pinch of asafoetida Turmeric powder and salt to taste Method: Clean, wash and soak dal in water for half an hour. Drain and grind it coarsely alongwith red chilies, asafoetida, turmeric and salt.Cut capsicums in small pieces and cook them in oil till tender. Keep aside. Heat the remaining oil in a pan and fry the ground dal in it for 4-5 minutes. Then add the capsicum pieces and mix well. Stuffed salad Ingredients: Capsicum 3-4 Tomatoes 3-4 Lettuce leaves 1 bunch For dressing: Salad oil 2 tbsp Sugar 1/2 tsp Lemon juice 1 tsp Salt and pepper to taste For filling: Cottage cheese 1 cup Onion 1 (finely chopped) Green chilies 3 Coriander 2 tbsp leaves(chopped) Tomato 1 Method:Wash and clean capsicum and prepare for filling. Stuff the mixture of cottage cheese, chopped onion, tomatoes and green chilies in the capsicum. Keep the stuffed capsicum ion refrigerator for some time. For salad dressing: Mix 1 tsp lemon juice, 1/2 tsp sugar, salt and pepper with salad oil. put half of the dressing on washed
lettuce leaves and them in a serving dish. Take out capsicums from the
refrigerator and cut into thick round pieces and arrange on lettuce
leaves.Decorate with tomato slices. Put the rest of the salad dressing
on top and serve chilled. |
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