PEPPERS
Chillie Bajji's
6 - 8 Big Chillies, de-seeded
For Stuffing:
6-8 Potatoes
4-5 Green Chillies
1/2 tsp. Mustard Seeds
1/4 tspn Jeera Seeds
1/4 tspn Sombu (fennel powder)
Curry leaves, a sprig
Coriander Leaves - 1/2 a bundle
Mint Leaves 4 to 6
1/2 tspn Mango powder (aamchur)
1 - 2 tspn Chillie powder
½ tsp Turmeric powder
1/2 tspn Garam Masala powder
Salt to taste
Shredded Ginger 2 tspn.
For Batter:
Channa Dhal flour (Besan)
Water
Salt to taste
Asafetida 1 tsp
Boil and mash the potatoes, set aside. In a little hot ghee fry the minced green chilles, jeera seeds, mustard seeds, sombu and curry leaves, add the shredded ginger, chopped coriander leaves, mint leaves, mango powder, chillie powder, garam masala, Turmeric, salt, and fry nicely for 2 minutes on low heat. Add the mashed potates and mix nicely then remove from fire and let it cool. When the stuffing mixture is cold stuff the chillies with the mixture and set aside. Make the batter by mixing the Besan flour and asafetida with water and salt to a semi solid batter. Heat ghee for deep frying, then dip each stuffed chillie in the batter and fry till golden brown
Mirchi Vada
Large sized green chilis 16 (like Anaheims)
Boiled potatoes 4 cups
Red chili powder 1 tbsp.
Garam masala powder 1 tsp.
Chaat masala 1 tsp.
Chopped green coriander 1 tbsp.
Salt to taste
For Batter:
Gram flour 1 cup
Baking powder 1 tsp.
Red chili powder 1 tsp.
Ghee for deep frying
Salt To taste
Slit green chilies and remove the seeds. Peel and grate boiled potatoes and add red chili powder, garam masala, chaat masala, green coriander and salt. Mash and mix well. Divide this into 16 equal portions. Stuff a little of this mixture into the green chilies and also cover the chilies with this potato mixture. Now prepare a thick batter using gram flour, baking powder, red chili powder, salt and about 1 cup of water. Keep the batter for about 10 minutes. Heat ghee in a Kadhai to a moderate temperature. Dip stuffed green chilies into the gram flour batter and deep fry until golden brown.
Simla Mirch
6 large capsicum
1/2 cup shelled green peas
4 potatoes
1 big carrot
1 tsp chilli powder
1/2 tsp turmeric powder
1/4 tsp dry mango powder
1/2 tsp garam masala powder
1/2 tsp pomegranate seeds
ghee for frying
salt to taste
Wash the capsicums and allow them to stand in a vessel of boiling water for 5 minutes. Peel and dice carrots. Cook potatoes, carrots and peas. Allow to cool. Remove potatoes and mash to a smooth paste. Heat ghee in a skillet and fry mashed potatoes, carrots and peas. Add chilli powder, turmeric powder, mango powder, garam masala, and pomegranate seeds. Add salt and mix well. With a very sharp knife, slice tops of capsicums, taking care to see that they are not completely cut off. Scoop out the seeds carefully. Fill each capsicum with filling and tie with string. Heat ghee and fry the capsicum on all sides till done. Snip off the threads and serve hot.
Stuffed Capsicum
2 pounds small Capsicums
For Stuffing:
3 Tbsp Ghee
1 Tsp Cumin Seeds
3 Green Chillies, minced
1 Inch Piece Ginger, minced
2 cup boiled Mashed Potatoes
1 cup Grated Paneer
3 Tbsp Peas, Blanched
1 Tsp Salt
1 Tsp Asofoetida
1 Tsp Red Chilli Powder
½ Tsp Black Pepper
3 Tbsp chopped Coriander Leaves
For Gravy:
3 Tbsp Ghee
3 Green Chilles and 1 inch Piece Ginger Made to Paste
5 Tbsp Tomato Puree
2 Tbsp Tomato Ketchup
1 Tsp Salt
½ Tsp Red Chilli Powder
1 Tsp Coriander Powder
½ Tsp Mango Powder
1/3 cup Chopped Coriander Leaves
½ cup Fresh Cream
For Garnish:
Chopped Coriander Leaves
Green Chill and Ginger Juliennes
Black Pepper
Remove cap of the Capsicum and scoop it out. For Stuffing: Heat ghee and fry the cuming, then green chilli and ginger. Add potatoes, paneer, peas and the seasonings. Mix well and add coriander leaves. For Gravy: Heat ghee and add ginger and green chilli paste to it. Saute well and then add the tomato puree and ketchup to it. Add the seasonings and mix well. Add coriander leaves and cream and mix. Add very little water to it. Simmer the gravy well. To Assemble: Stuff the capsicums with paneer filling. Put in greased baking dish and bake in preheated Oven at 200 Degree C for 15 minutes till the Capsicums are done. To serve, pour hot gravy over the capsicums and garnish with coriander leaves, chllis and ginger. Sprinkle with Black pepper and offer.
Tamil Stuffed Capsicum Curry
Urad Dhal - 1/2 tsp
Channa Dhal - 1/2 tsp
Dhaniya (coriander powder) - 1/2 tsp
Dry Red Chilly - 3
Asafoetida - 1 tsp
Salt - 1/2 tsp
Mustard Seeds - 1/4 tsp
Ghee - 3 tbs
Capsicum - 2 or 3
Fry the dhals, dhaniya, chilly and asafetida and powder them together with the salt. Cut the capsicum into halves and stuff the masala mix into each half. Heat up the remaining ghee, fry the mustard seeds and pour over the stuffed capsicum. Cover and simmer until the capsicum is fully cooked. If needed add additional ghee. Stir carefully to avoid splitting the capsicum.
