Thursday, August 02, 2007
Recipe: Stuffed Capsicum
Stuffed capsicums can be prepared in a variety of methods. You can steam, grill or bake them. This time I have steamed them as I am now preparing some bland diets for my son who is recovering from gastritis.
Capsicums: 4 Nos.
Green chilies: 2.
Grated ginger: 1 tsp.
Onion: 1 no.
Garam masala: ½ tsp.
Turmeric powder: 1tsp.
Lemon juice: 1tsp.
Salt to taste:
Oil: 1 tbsp or more (depending on the method)
Mustard: 1 tsp.
Jeera: 1 tsp.
Finely cut coriander leaves: 1 tbsp.
Maida: 1 tbsp.
Wash the capsicum and remove the stalk portion, forming a lid. Remove the seeds. Apply salt to the inside and outside of the capsicums and keep them inverted.
Boil, peel and mash the potatoes. Chop the onions and green chillies finely. Heat 1 tbsp. of oil in a thick bottomed pan and add the mustard and jeera. When they splutter, add the finely cut onion, green chillies and grated ginger. Saute until the onions are transparent. Add the mashed potatoes, turmeric powder, garam masala, and salt. Saute until all the ingredients are well mixed and dry. Remove from heat; add the lemon juice and half of the coriander leaves. Mix well and cool.
Stuff this mixture into the capsicums.
Make a thick paste of maida and water. Apply to the tops of the cut capsicums and close with the stalk portions. This will prevent the stuffing from coming out.
Now, steam them for 10- 15 mnts or apply a thin coat of oil on the stuffed capsicums and either grill them or bake them until done.
Remove, cut into halves or quarters, garnish with the remaining coriander leaves and serve!
Along with my Thayir Molagai post, this is my entry for JFI August