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.