Saturday, 19 May 2012

Stuffed Capsicum

"Stuffed Capsicum" is a side dish which I have always relished since my Mom used to make it during my childhood days. But from the time my daughter started liking it, its turned from a side dish to a late evening snack.
This dish is not just nutritious but also healthy and filling. Make this my way and I am sure your kids will love it too. The filling or stuffing is mainly potato, and there is hardly anyone who does not like potatoes.
I know lot of children do not like eating vegetables still like potatoes. Potatoes provide the body with an essential source of fuel and energy which all of us need especially children.
Capsicum apart from being good in taste, is rich in nutrients. The vegetable encourages healing and helps the body ward off infections. Capsicum promotes cardiovascular health, by helping lower the blood pressure. The vegetable helps reduce cholesterol and thus, is effective in warding off strokes and heart attacks. It has been seen that capsicum speeds up the metabolism and helps burn more calories. Thus, it is good for those trying to lose weight.

Serves 2
Ingredients:
Capsicum - 4 
Potatoes - 2
Oil - 1 tsp
Onion - 1 - finely chopped
Ginger - 1 inch piece - finely chopped
Garlic - 2 cloves - finely chopped
Green chilly - 1 small - finely chopped
Coriander powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Jeera/Cumin powder - 1/2 tsp
Mint/Coriander leaves chopped - 1 tsp
Coriander leaves for garnishing


Method:
Wash the capsicum and cut open the top portion and deseed the capsicum as shown below.
Apply salt to the interiors of the capsicum and keep aside.
Now boil the potatoes till soft, remove the skin, mash a bit with your hands and keep aside.
Take a pan, keep on low heat, add oil, fry the ginger, garlic, green chilly, onion till soft. Now add all the spice powders and fry for 1 minute. Now add the mashed potatoes, mint/coriander leaves, salt and mix well on low heat.


Switch off the heat and allow to rest for 10 minutes.
Now fill the capsicums with the potato mixture as shown below.


Now close the capsicums and steam in a pressure cooker for one whistle or in oven for 10 mins.


Serve hot garnished with chopped coriander leaves.

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