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Wednesday, January 15, 2014

Stuffed Capsicum..

Capsicums are available in variety of colors, like red, yellow and green, it's also known as simla mirch, bell pepper, jalapeno, Cayenne and chilly.

Capsicums are excellent source of Vitamin A, Vitamin C and beta-carotene, low in fat content.

Capsicum helps to boost metabolism and that is why considered as very efficient weight loss tool. 

Capsicum is as very rich source of Vitamin A and C, which are both powerful antioxidants. 

These antioxidants help in fighting free radicals in the body and help in treating heart diseases, osteoarthritis, bronchial asthma, cataract etc.

My recipe of stuffed capsicum is very simple with minimum ingredients, as truly believe in concept of make it very simple.

This recipe of capsicum is stuffed with spiced mashed potatoes and strawberries. 


5 Cut into halves
4-5 Medium Boiled
✔Cumin seeds
✔Coriander Leaves
2-3 tbsp Chopped
7-8 no. 
2-3 strawberries - finely chopped- goes to stuffing
Remaining strawberries - we keep for garnish.

Dry ingredients

✔Dry Mango Powder (Aamchur): 2 tsp
✔Garam Masala Powder 1tsp
✔Red chilly powder 1tsp
✔Salt : To Taste

Cooking Oil : 2tsp

Action :

Step 1: Boil & Mash (Potatoes)

Take potatoes, pressure cook or boil them in water, until tender. Remove the skins, mash them to smooth paste. Keep aside.

Step 2: Make Stuffing

Take a large bowl, add mashed potatoes, finely chopped strawberries, mix both well, in that add dry mango powder, cumin seeds, red chilly powder, garam masala powder, coriander leaves and salt to taste. Mix all well.

Step 3: Cutting and Stuffing

Cut the capsicums into halves. I prefer to cut them lengthwise. Scoop out seeds and skin. Be careful while removing, so that the capsicum doesn't get cut. 

Take one half of the capsicum. Stuff it with the potato filing. Press the filing inside with help of spoon so that sides are not left empty and filling don't come out at the time of cooking. Repeat with the remaining Capsicum.

Step 4: Cooking Time

Take a shallow fry pan, add cooking oil and then arrange stuffed capsicums, first one minute cook on high flame, then cover the lid and cook the capsicum for 8-10 minutes on slow flame.

When the capsicum turns little brown open the lid, turn very gently and carefully, so that stuffing don't come out, and cook upside down just for few seconds. Make sure the stuffing mixture should not get burnt. Turn the gas off when the capsicum is done from both sides.

Arrange them in serving platter garnish it with coriander leaves and strawberries. Yummy stuffed capsicum is ready to serve. Serve hot with chapatti.

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