Friday, May 22, 2009

:Imported from my old blog: Making Capsicum/bell pepper pots

This recipe require either a grill or an OTG or in case you are not so concerned with oil then you may fry them

You will need 3 - 5 small size capsicum/ bell peppers green in color.
If you find big ones like the ones available here in california then you may want to ciut them into half- just like I did.. see image.

Was the capsicum and
if you are using small sized then you may want to cut the head and keep it attached a little
if you are using large capsicum then you may want to cut them into half

Take out the seeds and clean the interiors

Take 3 medium sized boiled potatoes.
Remove the peel and add
  1. Salt to taste
  2. Red chilly powder - .5 tea spoon
  3. Amchoor - about .5 tea spoon
  4. Garam Masala - a little
  5. Chopped coriander
  6. Chopped green chillies
  7. a little ajwain seeds
  8. a little corriander and cumin powder - total about .5 tbs
Mix well and mash them.
This potato mixture is also used for making AALOO/potato parantha. For the peppers - just cook this mix a little on a low flame. Say for about 5 mins.

Now take the bell peppers - line their interior and exterior with a little butter. This will help in a good grill.
Add the stuffed potato content into the peppers.

Now heat the grill to 300 degrees. Place the peppers into a baking dish and place in the middle rack. I recently discovered that you can add half a cup of water to your baking dish and then place capsicums. The steam helps cook the capsicum better. Let them grill slowly till you see a brown crust on the edges of the peppers. The slower the grilling the better the taste.

Incase you dont have a grill, you may take a oil in the pan and fry these peppers. You will have to do it very carefully sio that the content doesnt come out the pepper. Again do it on a slow flame. Once the pepper is slightly golden brown, you may remove it, place it on a paper towel and serve it hot.

Hope you enjoy this


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