Stuffed Capsicum (GRILLED)

Stuffed capsicum

Baking or grilling has always been my preferred mode of cooking since we can churn out the best foods with minimum oil . This variation of "Stuffed Capsicum" which I am sharing here today is the grilled version , but, it can also be done by deep frying .  

Ingredients: 

• Four to five capsicums ( medium size) 

Ingredient for stuffing :

• Cauliflower - 200 grams ( grated) 
• Paneer - 200 grams 
• Tomato - 2 medium size ( finely chopped) 
• 3 boiled potato
• coriander leaves (chopped) 
• cumin powder  - one tea-spoon 
• coriander powder - two tea-spoons 
• chili powder - one tea-spoon
• Kasturi Methi powder - one tea-spoon
• Garam-Masala Powder - one tea spoon
• Turmeric powder - one tea-spoon
• Cumin seed - one tea -spoon 
• Salt - as per taste
• Green chilies - two ( finely chopped) 

Ingredients for marination :

• Curd - two tea-spoon
• gram flour ( Beasn) -  two  tea-spoon
• Salt - one pinch
• Chili powder - half tea-spoon
• cumin powder - half tea-spoon

With a very sharp knife make a cut around the stock of the capsicum

Pierce it out delicately taking care not to cut the body of the capsicum 

This is how it has to be taken out 

With the help or finger or back of a spoon  , scoop out the seeds and any pulp inside the capsicum 

My ingredients for the stuffing - Potatoes , and....

..the rest of the ingredients for the stuffing .

                                       

The spices for the stuffing 

Add oil in a pan and add the cumin seeds

Once the cumin splutters, add in the grated cauliflowers, and sortie for 3  minutes 

Now, add in the tomatoes , and all the spices ,salt and turmeric.Fry till raw smell of spices and tomato is gone.

Time for the potatoes and the Paneer with the green chilies ,mix well ,fry for 2 mins,then add the coriander leaves

Mix all the ingredients of the marinade and make a smooth paste and lightly coat all the capsicum with it , refrigerate for two hours .

After two hours, fill in the stuffing - taking care to fill-in the stuffing to all the corners of the capsicum . 

Brush lightly with oil and grill at 250 degree centigrade in a pre-heated oven till the capsicums leave out water and look cooked ( approximately for 20 minutes ) . 

They should look like this once out of the oven.

Ready to serve with Pulao or Roti 

 Note : When you plan to make stuffed capsicum , choose the capsicum carefully , taking care to see that they sit in a stable position.

Paneer

I don't remember when I last used ready paneer from the supermarkets,because the paneer made at home is far more soft and simply melts in the mouth,it takes very little time to make paneer at home ,actually I always make my paneer and put it under weight just before i start preparing for the gravy.By the time i get my gravy ingredients ready my paneer is ready to be cut into pieces!

Serves 4 people

Ingredients

• One and half litres of full cream milk 

• one teaspoon of vinegar

Bring milk to a boil

switch off the flame and pour the vinegar immediately

stir well,this is how it should look like,if you cant see the green whey,add half  a teaspoon of vinegar again and stir

pour in a strainer,let the water drain out completely

now wrap in a muslin ,and place under weight,you can use a heavy tawa alternatively

this is how it should look like

carefully cut into cubes

ready to use

note. You can use skimmed milk in place of full cream ,and get good paneer

        White or black vinegar ,anything is fine

Pabda fish curry ( The Bengali way)

PABDA FISH CURRY (THE BENGALI WAY)

The pabda fish is very popular among the fish eating population ,for its delicate texture .Since it is boneless to a large extent it also adds to the convenience of eating.There can be many ways of preparing this widely popular  catfish. One method being preparing the fish in mustard paste .But today I'm sharing with you a preparation which is entirely comprised of spices other than mustard.

Preparation time :30 mins 

serves 4 people

ingredients :

• 300g or 4-5 pabda fish
• mustard oil  2tbsp
• coriander powder 2 heaped tsp
• cumin powder 1heaped tsp
• tumeric powder 1/2 tsp
• chili powder 1  heaped tsp
• salt as per taste
• coriander leaves
• green chillies
  (slit)3
• nigella seeds 1/2 tsp
• atta or wheat flour 1 tsp

LIKE MY PAGE HERE

take all the ingredients

coat the fishes with salt,& tumeric

add cumin , chilli & coriander powder

add 2 tsp of mustard oil and rub the fishes nicely with the spices
Leave the marinated fish for  10-15 mins.

                                                     

now in a heated pan pour the rest of the mustard oil,let the nigella seeds splutter .

Add the slit green chillies 

slide the marinated fishes delicately on ti the  pan ,
lower the flame ,let it cook for 2 to 3 mins,turn the pan from time to time  to ensure that all the fishes are in contact with oil

turn the fishes to the other side and cook for another 2-3 mins .

this is how it looks like after the spices are partially fried.

pour some water on the plate in which the fish the was marinated , and mix the left over spices with the water  ,

pour the water in the pan   reduce the flame ,and let it cook for another 2-3 mins .

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Now take the wheat flour with some water (quantity depends on how much gravy you want),mix well 

Pour this wheat water in the pan now and  increase the heat and let it come to a boil

Cover and cook for another 2 mins 

Serve hot with hot steamed rice

Enjoy...

The pabda fish is a very tender fish ,so once cooked care has to be taken to handle it.

Banana flower fritters or Mochar Bora (in Bengali)

Fritters are always loved in my family,and I try to bring variations with different things everytime,crisy,crunchy on the outside and soft in the inside,these cute little somethings vanish in no time.So today I am sharing with you banana flower fritters.

The batter is almost the same as for any other fritter or pakora,but the only difference in this recipe being that the banana flower needs some proceesing before it is fried.

INGREDIENTS

For batter

gram flour-4 tablespoon
rice flour-2 tablespoon
turmeric powder-half teaspoon
salt -as per taste
baking soda-1 pinch
chaat masala-half teaspoon
chili powder-half teaspoon
sugar -half teaspoon
ajwain -half teaspoon
kalonji or nigella seeds-half teaspoon
water for making batter

oil for frying

5 to six bunches of banana flower

LIKE MY PAGE HERE FOR MORE RECIPES

mix all the ingredients of the batter and make a thick batter,let it rest for 10 to 15  minutes

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In the meantime let us get the flower ready

remove the hard stalk and the transparent part from each,but keep the bunch intact

                                     

steam them with little salt and turmeric for 10 minutes

cover while steaming,for best results

squeeze out of water in a dry plate

When the oil gets hot for frying add one teaspoon of hot oil into the batter

dip the pieces in batter 

fry in medium to hot oil

ready to be served

note-Before the whole process is started,bite one floret to test if it is bitter,if so discard the flower

Dhania pudina chutney(green chutney )

I always prepare this the previous day when guests are supposed to come.The green chutney is something I cannot do without.This is very useful with the starters ,if you want you can even freeze this in cubes and store them for future use.The dhania ,pudina green chutney has many variations ,with tamarind ,with tomatoes or even the cooked versions.Today I am sharing the uncooked version with lemon as the souring agent.

   

INGREDIENTS

1-2 cups coriander leaves with stem,(washed and cleaned )

2-1 cup mint leaves (no stems)

3-1 tablespoon of mixture

4-3 green chillies(as per taste)

5-salt(as per taste)

6-sugar(half teaspoon)

7-half inch piece of ginger

8-4 to 5 peppercorns

9-half teaspoon pink rocksalt

10- one wedge of lemon

      

grind all in a blender except lemon,add water to get the required consistency

add the lemon juice at the end

serve with your favourite snacks