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These stuffed and
grilled peppers are delightfully different |
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Capsicum,
medium sized 250 gm/4 pieces
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Cabbage,
shredded 120 gm/ 1/2 cup |
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Cashew nuts,
broken 5 gm/1 tsp |
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Coriander
leaves, chopped 5 gm/1 tsp
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Carrots,
grated 80 gm/ 1/3 cup |
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Cottage
cheese, grated 240 gm/1 cup
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Cumin (jeera)
seeds 2.5 gm/ 1/2 tsp |
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French beans,
thinly sliced 60 gm/ 1/4 cup |
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Garam masala a
pinch |
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Garlic paste
2.5 gm/ 1/2 tsp |
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Ginger paste
2.5 gm/ 1/2 tsp |
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Green peas 20
gm/4 tsp |
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Oil 15 gm/1
tbs |
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Raisins 5 gm/1
tsp |
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Red chilli
powder 2.5 gm/ 1/2 tsp |
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Salt to taste |
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- Cut the
capsicums at the stem end and scoop out the seeds. Heat oil.
Add cumin and splutter. Add ginger and garlic pastes and fry
for a few minutes. Add all vegetables and stir-fry. Add salt
and red chilli powder. Fry till the oil surfaces. Take off
fire. Add grated cottage cheese and garam masala. Cool
mixture. Add cashewnuts, raisins and coriander. Stuff the
capsicums with the mixture and put a skewer through them.
Grill for 5 minutes or bake in a tandoor for 8 minutes.
- Time:
Preparation: 15 – 20 minutes, Cooking: 15 minutes
- To
Serve: Put on a platter and decorate with lemon wedges,
onion rings and tomato rings.
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