Saturday, 9 June 2012

Stuffed capsicum recipe|BHARWAN(BHARLI)SHIMLA-SIMLA -DHABBU MIRCHI IN MAKHANI GRAVY


Last weekend I had picked these baby capsicum (simla mirchi ) from farmers market in madhapur hyderabad with the intention of making stuffed capsicum .Coincidentally I had seen this recipe in  one of the magazine . The original recipe was of stuffed/ baked capsicum but I thought of giving it a twist by making a makhni gravy  which i had made for paneer butter masala which was a hit.
Capsicum is also known as ‘bell pepper’ due to their shape like a bell. It is available in many colours like green, red, yellow and orange. It is rich in vitamin C and A, apart from other nutrients. Capsicum is also called as ‘sweet pepper’ and as ‘paprika’ due to the spicy powder made from this. It is called as dhobhli mirchi or dhabbu mirchi in marathi &‘Shimla Mirchi’ in Hindi.





Cooking time: 30 to 40 minutes.

Ingredients (For Stuffed capsicum)

 Green Capsicum(SIMLA MIRCHI /SHIMLA MIRCH /BELL PEPPER) medium size – 9 no
 Onion – 1 no
 Potato medium size –3/4 boiled & mashed
 Green peas – 1/4 cup
Sweet corn - 1/4 cup
 Carrot – - 1/4 cup
Green chilli – 2 no
 garlic Ginger paste – 1 tsp
paneer (indian cottage cheese) - 1/2 cup (optional) { i had not used }
 Cheese – 1-2 cubes  grate ( use half fr garnishing)
 Turmeric powder – ¼ tea spoon
red chilli powder - 1 tsp
 Cumin Coriander powder – 1 tea spoon
 Garam masala powder – ½ tea spoon
 Amchur (dry mango powder) /lemon juice /chat masala – ½ tea spoon

 Cooking oil – 2 to 3 tea spoon
 Salt – as per taste
 




Method
1.Boil, peel and mash potatoes; chop onion, carrot, green chilli and ginger; boil peas.
 2.Heat a pan with one tea spoon of oil; fry onion, green chilli,garlic Ginger paste and half of chopped carrot (half for garnishing); then add peas,sweet corn, all dry masalas and fry well; add mashed potatoes, cook for few more seconds.Now mix grated cheese. stuffing is ready.



 3.Now wash and wipe capsicum with a cloth; with a sharp knife, remove the stem without breaking the capsicum as shown below.Gently remove seeds with the help of a spoon, and other things from inside to make capsicum empty.


4.Now fill the stuffing slowly with a spoon.


5.Now heat a pan, add half tsp of oil; place  stuffed capsicum, cook in low flame by turning sides; cook all sides till you get brown spots on the surface .











stuffed capsicum close view


6 Now arrange this in a bowl, garnish with grated cheese and chopped carrot. Serve with Rice or Chappati . But today we are serving stuffed capsicum in with makhani gravy.lets make makhani gravy.




Ingredients:  Makhani gravy ( red tomato gravy)

Oil - 1 tsp
Onion - 1 chopped finely
Ginger garlic paste - 1 tsp
Tomato puree - from 3 medium sized tomatoes ( 1 bowl)
Milk - 1/2 cup
Cream - 1 tbsp for garnish (optional -I had used home made cream)
Salt - to taste
Butter - 2 tbsp

Marination :
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/4 tsp
Dried Kasuri methi leaves (crushed) - 1/4 tsp
Tomato sauce - 2 tsp
Pinch of food colour (orange) (optional)
Milk - 1 cup


Method :
1.In a mixing bowl add chilli powder, coriander powder, garam masala powder, dried kasoori methi leaves, tomato sauce, food colour (orange)  then add milk. Mix well with a whisk & keep aside to marinate.
2.Cut onion finely.
 3.Grind tomatoes to fine puree in a mixie.
 4.Now add butter in the same pan , allow it to melt then add ginger garlic paste saute for 2mins then add onions and fry till golden browned.Then add tomato puree and fry until raw smell completely leaves( atleast 5mins).

6.Now add the  milk-spices mixture (step 1) , 1/2 cup water and then simmer for 5-7 minutes.The gravy would be thick and mixed well at this stage.Add remaining 1/2 cup milk little by little stirring continuosly to prevent milk from curdling. Add required salt.
7.Simmer again for 2-3 mins .Makhani gravy ( red tomato gravy)is ready .

Place stuffed capsicum in makhani gravy .
8. Garnish with cream (optional) and Serve hot with parathas or naan.












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