Archive for September 14, 2006

CapsiCups (Stuffed green Bell peppers)

Fresh Green Capsicums ( green Bell Peppers) or any veggies for that matter are quite difficult to resist, the way they are stacked neatly in the vegetable markets here. I also like the freedom these veggie vendors give you for selecting the veggies on your own. That’s the reason I dislike buying veggies in the malls …prepacked in polythene bags.

I picked up some fresh, firm, crisp, greenest (I know there’s no word like that, but I am using the superlative to let you know  how much freedom the vendor gave me to choose the best he had!) baby capsicums (again I could choose the size that I wanted from the range of sizes he had)

I like adding capsicums to any recipe for the color it gives to that recipe. Be it Red, Yellow or Green (these are the only colors available here) the recipe looks great. That these peppers are rich in Vitamin C is an added advantage. I also like its crunchy texture so am always careful not to overcook them.

Here’s a simple and nutritious recipe for green Baby capsicums, stuffed with whichever veggies I had in my stock!

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You need:

8-10 green Baby capsicums (green bell peppers)

2 large potatoes boiled and mashed

½ cup Carrots finely chopped

½ cup French beans finely chopped

½ cup Sweet Corn kernels boiled

(You can add any other veggies like peas, onions etc.Adjust the amount of veggies according to the size and number of capsicums.)

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½  tsp coriander powder

½  tsp cumene powder

¼ tsp turmeric powder

½ tsp cumene seeds

½ tsp Garam Masala powder

½ tsp dry red chilli powder

½ tsp amchur powder(dry mango powder)

salt as per taste.

1 tsp oil

Cut the capsicum tops and remove the seeds inside. Blanch them in boiling water for 5-6 minutes (don’t overcook them.) and drain them. Keep aside.

In a pan heat oil, add cumene seeds. Add the carrots and sauté for 1 minute.Then add the French beans, sauté and cook covered for few minutes or till the veggies are just done. Add the boiled corn kernels and cook for a few minutes more.Add the mashed potatoes and mix nicely. Now add the masalas- turmeric powder, coriander powder, cumene powder,red chilli powder and Garam masala .Add salt and mix nicely.Lastly add the amchur powder, mix and remove from steam and cool the mixture.

Stuff the blanched capsicums with this mixture.

Arrange the capsicums in a greased baking dish and bake at 190oC for about 10 mins.

Serve hot.

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September 14, 2006 at 4:57 pm 6 comments


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