Friday, February 13, 2009
4-5 medium or small size capsicums /Scott brunet pepper
5-6 badagi red chillies
1/2 cup coconut grated
4 tsp channa dal
1/2 urad dal
2tsp coriander seeds
2tsp sesame seeds
1tsp mustard seeds
1/2 tsp hing /assfotidia
4-5 curry leaves
1/2 tsp sugar
1 tsp amchur powder
salt to taste
1)Wash and cut the capsicum stems and take off the seeds thus making the space for stuffing.
2)Dry roast the red chillies,channa dal,urad dal,coriander seeds,sesame ,mustard ,curry leaves, little hing.
3)Let this dry mixture cool for sometime .
4)Using coffee grinder, powder the dry mixture then add 1/2 cup of coconut,sugar ,amchur powder,salt mix this together .
5)Then take a capsicum and stuff the coconut mixture ,i think 2tbs is enough for small capsicum (it depends upon the size of the capsicum.) repeat the same with remaining capsicums.
6)Take a pan and arrange the capsicum and cut bottom of capsicum a little, that way it sits nicely on the pan .
7) Grease little oil around the capsicum and bake this in 300F for 10-12 minutes.
8)Take out of the oven and serve hot with white rice or any roti / chapati .ENJOI!!!
I am sending this capsicum flowers to kitchen masterpiece event
at chitra amma's kitchen.I have made the flowers using capsicum top and i have also used strawberry for corolla/center of the flower.
Note :You could shallow fry stuffed capsicums with little bit more oil, tastes even better :P