Stuffed Capsicums

Capsicum medium size     : 7-8
potatoes, boiled                : 2 big
matar/green peas              : 1 cup
paneer cubes                    : 1 cup
corn kernels                      : 3/4 cup
onions, finely chopped     : 2 medium
onions, coarsely chopped : 1 big
tomatoes chopped            : 1 

Dry powder:
chilli powder                        : to taste
coriander powder                 : 2 tspn
aamchur/dry mango powder: 3/4 tspn
turmeric powder                   : 1/2 tspn
salt                                        : to taste

  • Heat about 3 tbspn oil in a skillet. When hot add the corn kernels and green peas together. 
  • add salt, red chilly pwdr , turmeric, aamchur powder and 1 tspn coriander powder. 

  • Saute for 2-3 mins on high and then add finely chopped onions, paneer cubes and mashed potatoes together. cook till they are done( for about 5), keep aside

  • wash the capsicum, remove the center stem of capsicum and gently shell out the seeds from within
  • Fill the hollow capsicums with the above made mixture with a spoon. Keep aside
  • Now heat some oil (3 tbspn) in another wide bottom pan. Add coarsely chopped onion n saute for a while. Add red chilly pwdr, turmeric, salt and 1tspn coriander pwdr. 
  • Then add the tomatoes n cook until a gravy texture is formed

  • Gently place the stuffed capsicum in the pan

  • cover n cook until done (takes abt 12-15 mins to cook on medium heat)


  • For golden brown colour around the capsicum, separately fry the stuffed capsicum before adding into the onin-tomato gravy and rest procedure remains the same
Recipe credit: Pooja Minothra

Sprouted Methi Stir Fry

Sprouted Methi (Fenugreek seeds) Stir Fry

Ingredients :

Methi(Fenugreek seeds) : 1 cup
Grated coconut     : about 3 tbspn
salt to taste

for tempering:

oil                               :2-3 tbspn 
mustard seeds          : 1 tspn
cumin seeds          : 1 tspn
curry leaves           : few
garlic                      : 2 pods minced
tumeric                   : 1/4 spn
red chilly powder      : 1/4 tspn
jaggery (optional)  : to taste


  • Wash and soak methi seeds in excess water overnight. In the morning tie it tight in a muslin cloth for 24 hours in a warm place.
  • Take oil in a skillet and prepare for tempering 
  • when the oil is hot add mustard, cumin, curry leaves and garlic, saute for few secs and add turmeric, chilli powder and salt. Put the sprouts into the skillet. stir it to mix well. Put a lid on and allow to cook in a very low flame. stir occasionally. it may take upto 15-20 mins to cook. Finally add freshly grated coconut turn off the gas.
  • Have it as it is or with Roti.

  • Use asafoetida (hing) instead of garlic for a different  taste.
  • Do not add water while cooking methi to avoid the bitterness. 

Coconut-Hing chutney

Grated coconut     : 1 cup
hing/asafoetida     : 1/4 tspn + 1/8 tspn
green chilli            : 4 medium spicy
salt to taste

for tempering:
oil                    :1 tbspn + 1 tbspn
mustard seeds : 1 tspn
curry leaves    : few
channa dal      : 1/2 tspn
urad dal          : 1/2 tspn
red chilly        : 1(optional)

  • fry green chilly and 1/4th tspn hing in 1tbspn of oil and blend it along with freshly grated coconut and salt.
  • give tempering in the small skillet.
  • in about 1 tbspn oil add mustard seeds, add channa n urad dal ,then on low heat add curry leaves and 1/8th tspn hing.
  • stir and turn off the gas.
  • Pour this over the chutney . Serve with dosa and idli.

  • Prepare the tempering just before serving
Recipe Shared by: Sumangala Kasbekar

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