Friday, August 22, 2014

Stuffed mini Bell Peppers

Hi all, we're back with a long. 2 months long vacation to India. It was quite a relaxing and a memorable trip, as got to spend some quality time with my parents and brother family. It's so wonderful to be around them. It's always exciting to see the kids getting along with their cousins and having fun, sleep and stay together. I treasured this vacation and hope to see more of this in future.

Once the vacation is done its time to get back to the routine and your normal life, kids r ready n excited to get back to school and I am ready to start the new year running with them all day. I wish them great success and lots of good memories. Saying all this I want to get to the dish I made today.

It's stuffed mini bell peppers, I am not a big fan of stuffed dishes but lot of people have asked me or mentioned about this and I had to try out to see what's the big deal about stuffed. Indeed it's worth all the time and effort as it tastes and looks yummy. It takes a little extra time in preparation than in cooking, so if you make more and freeze it save a lot of time in cooking.i loved the colors and the sweetness in this dish. Only complaint with this dish was its dry for roti/chapathi and my family likes a gravy dish. But I loved the taste and texture and more than all it's easy to make. Thanks to my cousin Savitha for sharing the recipe .

Ingredients:
5-6 Mini bell peppers
1 tsp Coriander seeds
1 tsp Jeera seeds
1 tsp peanut
1 tsp sesame seeds
4-5 Red chillies
1tbsp Dry coconut
1/2 tsp tamarind paste/powder
Salt to taste
1 tsp chopped coriander leaves
1 tsp Olive oil.

Method:
Preheat the oven to 300*F .Wash the bell peppers and dry and keep aside. In a frying pan, dry roast coriander seeds, Jeera seeds, sesame seeds, peanut, red chillies and dry coconut. Once it's cooled, grind it into fine powder and add tamarind and salt and keep aside. Now take the peppers one at a time and slit open in the back till 3/4th for all of them. Now fill the filling well and place them in an oven safe dish. Sprinkle some olive oil on the top. Now cook in the oven for about 20 mins or till the peppers have wrinkles on the skin. Once done decorate it with chopped coriander leaves and serve warm. It's good as an appetizer or with rice or roti.
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