Stuffed Capsicums

Ingredients:
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

Method:

• 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)

Note:

• 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

Corn Capsicum Pulao

Ingredients:
basmati rice             : 2 cup
capsicum                 : 3 small of different colours
corn kernels             : 1 cup
garlic -garlic paste    : 1 tspn                 
Vegetable stock        : 1 cube 
greenchillies chopped: 4 (as required)
onion                       : 2 medium (sliced along the length)
oil                            : 3 tbspn
Ghee/clarified butter : 1 tbspn

Garam masalas: 
1  tspn shahi jeera
4  cloves
1  bay leaf
2" cinnemon stick
2  brown cardamon 
6  pepper corns
2  javetri/ mace


Method:

• Wash the rice, drain water n keep aside for 30 mins
• Slice the capsicum into long pieces and saute it in little oil. The capsicum should be nicely roasted(not cooked) so saute on high. Add little salt n pepper, keep aside
• Heat oil in pressure cooker vessel, once the oil is hot add all the garam masalas. saute for a minute
• Add sliced onions and green chillies, fry nicely till onions turn golden brown (takes about 8-10 mins)

• Then add the rice grains, fry it on medium high heat for few mins
• Add the corn kernels and add about 2 1/2 cup of water. Stir n ckeck for salt and chilly. Pressure cook for 1 whistle(or until done)

• Then open the lid. Add ghee and pluff up the rice grains gently with a fork

• Lastly add the roasted capsicum and gently mix thoroughly

• Serve hot with any raita.

Preparation and Cooking time- 45 mins

Serves 3