Tandoori Capsicum Recipe

Ingredients:

  • Capsicum, medium sized 250 gm/4 pieces 
  • Cabbage, shredded 120 gm/ ½ cup 
  • Cashew nuts, broken 5 gm/1 tsp 
  • Coriander leaves, chopped 5 gm/1 tsp 
  • Carrots, grated 80 gm/ 1/3 cup 
  • Cottage cheese, grated 240 gm/1 cup 
  • Cumin (jeera) seeds 2.5 gm/ ½ tsp
  • French beans, thinly sliced 60 gm/ ¼ cup
  • Garam masala a pinch 
  • Garlic paste 2.5 gm/ ½ tsp 
  • Ginger paste 2.5 gm/ ½ tsp 
  • Green peas 20 gm/4 tsp 
  • Oil 15 gm/1 tbs 
  • Raisins 5 gm/1 tsp 
  • Red chilli powder 2.5 gm/ ½ tsp 
  • Salt to taste

Method:

  • Cut the capsicums at the stem end and scoop out the seeds. Heat oil.
  • Add cumin and splutter. Add ginger and garlic pastes and fry for a few minutes.
  • Add all vegetables and stir-fry. Add salt and red chilli powder.
  • Fry till the oil surfaces. Take off fire. Add grated cottage cheese and garam masala. Cool mixture.
  • Add cashewnuts, raisins and coriander. Stuff the capsicums with the mixture and put a skewer through them. Grill for 5 minutes or bake in a tandoor for 8 minutes.

Time: Preparation: 15 – 20 minutes,

Cooking: 15 minutes

To Serve: Put on a platter and decorate with lemon wedges, onion rings and tomato rings.