Bharwan shimla mirch by suchita
1/2 lb round and small size tender Capsicum of even size 1 medium sized Onion 1/4 tsp Ginger paste 1/4 tsp Garlic paste 1 tsp Garam masala powder Sesame seeds 1 tsp Chilli powder 1/2 tsp Turmeric powder 4 tbsp Oil Salt to taste
Wash capsicum, cut the stem, leaving the canopy in place and cut 3/4 of the length of each capsicum into a cris cross, leaving attached at the other end. Heat two tablespoons of oil in a thick and wide pan and add the capsicum. Sprinkle some salt and leave the capsicums to cook till soft. In the mean time blend sesame seeds to paste. Blend the cut onions with masala powder, turmeric powder, Ginger, garlic, chili powder, salt. Add water if necessary and roast the paste in oil. At last add sesame seeds paste into roasted masala and stuff it into the capsicum and bake for 5 minutes in the oven or Heat on the low flame for 10 minutes. Serve hot with Rice or Roti or Soft bread garnished with fresh coriander.
WHAT IS CAPSICUM ?
Capsicum is a genus of plants from the nightshade family (Solanaceae) native to the Americas, where it was cultivated for thousands of years by the people
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Italian Neapolitan Stuffed Peppers
12 large peppers
1 1/4 pounds eggplant
2 ounces (7 tablespoons) salted or pickled capers, rinsed -- salted will be better, if you can find them
1/4 pound pitted sweet black olives, coarsely chopped
1/4 pound salted anchovies (canned if need be), rinsed, boned, and chopped
1 clove garlic, minced
1 clove garlic, whole
Oregano to taste
1 small bunch parsley, minced
12 heaping tablespoons bread crumbs
3/4 cup olive oil
2 plum tomatoes, blanched, peeled and chopped
A pot of olive oil for frying
Salt and pepper, if needed
Prepare the peppers by cutting around the stems, shaking out the seeds, washing them, and patting them dry. Next, broil them to blister the skins (Ms. Francesconi suggests frying them 2-3 at a time in hot oil to blister the skins), and gently rub the skin off with a towel, taking care not to pierce the peppers. If you would rather leave the skins on you can, increasing the baking time given below to an hour.
Peel and dice the eggplant, fry the pieces in abundant hot oil, and drain them well on absorbent paper.
Next, heat 1/4 cup olive oil in a skillet with the whole clove of garlic. When the garlic has browned, remove and discard it, and brown the bread crumbs. When the crumbs have browned, stir in the olives, tomatoes, capers, parsley, oregano, minced garlic and ground black pepper to taste. Cook over an extremely low flame for a few minutes, stirring gently, then stir in the minced anchovies and the eggplant. Taste the mixture and add salt if need be.
Preheat your oven to 350 degrees (180 C).
Divide the mixture into 12 parts and fill the peppers. Put the peppers in a well-oiled ovenproof dish, sprinkle them with oil to taste (I'd go with a quarter cup or so) and roast them for 1/2 to 3/4 of an hour. They're wonderful served cold, and even better the next day. They'll go very well as a one-course meal with a chilled fruity white wine, for example Vernaccia, Fiano or Vermentino, and a salad. Or you can serve them as a second course, again with white wine.