Tuesday, 23 February 2016

Stuffed Capsicum

Capsicum : I have used the long ones. The round ones too can be used. 
Wash, pat dry. Make a slit length wise, carefully take the seeds out. Make sure the capsicum remains whole. 

Filling :
Fry onion, mushroom with salt and little powdered jeera+dhania and garam masala. Add paneer and boiled mashed potato. Mash it well while stirring. 

Any non-vegetarian filling tastes good too. 

Stuff the capsicums with filling. Dip in a batter made of flour, water and a pinch of salt. Flour can be replaced by besan. Flour makes it crunchy and nice.

Fry stuffed capsicums dipped in the flour batter. Serve hot with any meal. Tastes great.

These capsicums are grown on my terrace garden in boxes. They are very healthy as you can see and fully organic. 

Friday, 12 February 2016


Ingredients :
1. 500 gm chicken (broiler), diced
2. A big bunch of spinach, ground to a fine watery paste
3. 2 big tomatoes, chopped
4. 3 medium onions, chopped
5. Paste of 1tbsp each ginger and garlic
6. Green chilly 2 or 3, sliced lengthwise
7. Salt to taste
8. Refine oil for cooking
9. 2 tbsp ghee 
10. 2 tbsp cream (optional) to garnish
11. Powdered masala :
                           1. Jeera 1 tsp
                           2. Dhania 1 tsp
                           3. Garam masala 1 tsp

Method :
Fry onion in oil for a minute, add chicken, salt, ginger+garlic, chilly. Fry for another minute, add tomato and all the dry masala. Keep stirring over low flame, cover in between. Keep heat low throughout the cooking. 
Once the tomato dissolves, add spinach paste. Stir, cover and cook. Add little warm water. 
It should neither be watery nor very dry. 
When cooked, add ghee. Spinach-Chicken is ready.

Decorate with fresh cream while serving (optional)
Tastes great with steaming hot rice or roti.