Sunday, May 19, 2013

Stuffed Capsicum | Bharwa Shimla Mirch

Stuffed Capsicum| Bharwa Shimla Mirch
May 20, 2013
Stuffed capsicum is a shallow fry dish prepared with mashed potatoes filling other spices. Different variations can be used instead of potatoes stuffing you can use soya granules or cottage cheese and peas as stuffing. Peanuts can be used in place of chashewnuts, hence the stuffing is cooked properly you can add grated cheese after filling the stuffing to it and grill it in microwave by applying few drops of oil in the ourter skin of capsicum.Ingredients required and detalied instructions for the recipe are as follows:
Prep Time: 15 Minutes
Cook time: 10minutes
Serves: 4
capsicums- 4
boiled potatoes -4
green chillies-2
oil-2 teaspoon for stuffing and 1 tablespoon
salt to taste
coriander powder-1 tablespoon
cumin seeds-1 teaspoon
turmuric powder-1/4 teaspoon

amchur powder-1/2 teaspoon
besan or Bengal gram flour – 1 tablespoon
onion-1 big chopped
cashewnuts- 8-10 broken
red chilli powder-1/4 teaspoon


Peel and mash boiled potatoes.
carefully make a cut at the top of capsicum, the top should not be detached from capsicum as shown in the picture 1. Scoop out the inner hard part and seeds from it, do the same with all the peppers.
Heat 2 teaspoon oil in a pan, add cumin seeds and besan roast for a minute, add chopped onions and roast till onions are light brown in color, add cashewnuts and raisins, mashed potatoes, green chillies, mix well stir continously and roast till potatoes started changing the color, add red chilli powder, salt garam masala powder and amchur powder to it mix well, switch off the flame let the stuffing cool completely.
Now stuff all the capsicums with the potato filling.
Heat one table spoon oil in a pan , place all the capsicum to it., on a high flame shallow fry them from all sides till outer skin of capsicum become golden brown and soft.
Serve hot with chapati you can also serve as a side dish with main course.
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1 comment:

  1. Incredible and terrific stuffed capsicum,cant resist.


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