Stuffed Capsicum and Tomatoes

STUFFED CAPSICUM AND TOMATOES:

 

 

 

 

INGREDIENTS:

4 Capsicum of equal sizes which can be cut in equal halves. Remove the stem, cut in two equal halves and clean the inside seeds nicely.

INGREDIENTS FOR FILLING:

• 100gm Grated panner
• 4 Potatoes cut into cubes, boiled and drained
• 2 Carrots
• 1/2 cup green peas
• 1/2 teaspoon chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Chopped coriander

METHOD:
Mash the boiled potatoes and mix all the ingredients it.

 

INGREDIENTS FOR SAUCE:

• 1/2 Kg tomatoes boiled and pureed
• 1/2 Teaspoon chili powder
• Salt to taste
• 2 Cubes to grated cheese
• 2 Tablespoon tomato ketchup
• 1/4 teaspoon cloves and cinnamon powder
• 2 Teaspoon cooking oil
  

 METHOD:

• Take oil in the pan.
•  When hot add cloves and cinnamon powder and to this add pureed tomato.
• After a minute add chili powder and salt and stir for a minute and add tomato ketchup followed by grated cheese.
• Cook on medium flame for 5-6 minutes.
  

  

METHOD FOR COOKING CAPSICUMS:

• Stuff the capsicums with the filling mixture.
• Place them in a borosil baking dish.
• Pour the sauce equally over them
  

  

 

• Grate 3 cubes of cheese and spread equally over the capsicums
• Bake for 15 minutes at 200 centigrade or microwave it for 15 minutes till the cheese melts. Serve hot.

THE SAME RECIPE IS FOLLOWED FOR STUFFED TOMATOES.

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