Stuffed Tomato & Capsicum

http://www.khushkhazana.com/

Preparation time: 20 mins

Cooking time: 25 mins

Serving: 2 person

Ingredients:

For Potato Stuffing-

Potato boiled and mashed: 2 cup

Onion chopped: 1 small

Green chilly chopped: 2 large

Tomato pulp:of 4 tomatoes which we have hollowed for stuffing in aloo masala

Coriander powder: 1 table spoon

Turmeric powder: 1/4 tea spoon

Cumin seeds: 1/5 tea spoon

Desi ghee/oil: 2 table spoon

Salt to taste

Coriander leaves chopped

For Tomato & Capsicum Covering-

Tomato washed and hollowed by taking out all the pulp: 4

Capsicum washed and hollowed by taking out all the seeds: 3 table spoon

Salt: a pinch

Turmeric powder: a pinch

Method:

For Potato Stuffing -
1. Take mashed potato in a bowl.

2. Take a pan with desi ghee warm it.

3. Add cumin seeds and chillies to it.

4. Now,add chopped onions to it and fry.

5. Add turmeric powder, coriander powder, salt and tomato pulp to it and fry till it sticks to the pan and leaves oil from sides.

6. Add mashed potato and mix well.

7. Sprinkle coriander leaves and keep it side to get cool down.

Lets make Bharawaa Tamatar aur Shimla Mirch-

1. Hollow the pulp and seeds from tomato and capsicum.

2. Stuff the hollowed tomato and capsicum with potato filling.

3. Shallow fry these stuffed tomatoes and capsicum.

4. Serve it when the outer covering is soft with onion slices and lemon and coariander leaves. 

Enjoy the delicious, smokey "Stuffed Tomato & Capsicum" with chapati:) 

Nimona

Nimona is ready

It is a curry made of Green Peas, tastes yummy with steamed rice.

Preparation Time: 10 minutes 

Cooking Time: 20 minutes 

Servings: 2 Person 

 

Ingredients:  

Green Peas: 1 Cup
Potato: 1 medium sized
Urad Daal Badi: 2 medium sized
Onion (use green portion of spring onion if available): 1 small sized
Garlic: 2 clove
Green chillies: 2                                                                                           

Turmeric Powder: 1/4 teaspoon
Fresh Coriander Leaves: 40-50 twigs
Cumin seeds:1/2 teaspoon
Asafoetida (Heeng): A pinch
Mustard Oil: 4 teaspoon
Ghee: 1 teaspoon
Salt to Taste 

Coriander leaves & spring onion greens for garnishing  

 

Method: 

1. Blend 3/4 cup of the green peas, onion, garlic, green chilies, coriander leaves together in a grinder, keep the mixture in a bowl.  
2. Keep 1/4 cup of peas aside to be used later. 
3. Slice the potato in shape as you wish (I have cut them into thin wedges). 

4. Pour the mustard oil in pan. When it gets warm add cumin seeds as it starts cracking add Urad Daal Badi. 

5. Fry the badi till it turns crisp red, drain it away and keep in separate plate. 6. Now to the hot oil add heeng and potato wedges immediately. 

7. Fry the potatoes for 1 minute. 

8. Now add the mixture prepared in blender to the pan and add turmeric powder and salt into this. 

9. Keep stirring the mixture till it leaves oil at the sides of the pan. 

10. Add the 1/4 cup peas and fried urad daal badi to it that had been kept aside and fry for 30 more seconds. 

11. Add 2.5 cup water when the mixture has been fried well and it spreads a nice aroma in your kitchen. 

12. Let it get cooked by putting a lid over the pan. 

13. Check after 5-7 minutes if the potato is cooked properly and the gravy has been reduced to 1.75 cup only. 

14. Stir well. Garnish with spring onion and a small coriander leaf twig.  

Serve hot with steamed rice after pouring a spoon full ghee over it.

Note: You can use Black Chick Peas (Kala Chana) pr Green Chick Peas (Hara Chana) or Water Chestnut (Singhara) in place of Green Peas to change the flavor and add variety to your food.

Thank You for reading it!!!

Hope my first blog is liked by you....

Shall wait for your feedback :) :)