Bharwa Shimla Mirch

Ingredients

• 2 mashed potatoes
• 1 tbsp boiled green peas
• 2 tbsp chopped onions
• 3 tbsp grated paneer (cottage cheese)
• 1 1/2 tbsp ginger-garlic (adrak-lehsun) paste
• 1/4 cup chopped coriander (dhania)
• 1/8 tsp turmeric powder (haldi)
• 1/4 tsp garam masala
• 8 to 10 raisins (kismis)
• 1 tsp chilli powder
• salt to taste
• 1 tsp lemon juice
• 2 tbsp oil
• 4 capsicums , small size
• 1 tsp cumin seeds (jeera)

Recipe:

•     Combine the mashed potatoes, green peas, onions, paneer, ginger-garlic paste,
•    Coriander, turmeric powder, garam masala, raisins, chilli powder, salt and lime juice, mix well.
•     Heat 1 tbsp of oil in a non stick pan add the potato mixture and stir for 5 minutes.
•     Remove from the flame and allow the mixture to cool.
•     Keep aside.
•     Cored the capsicum and remove all the seeds.
•     Fill the potato mixture in each capsicum and press to close it.
•     Heat the remaing oil in a non stick pan and add the cumin seeds.
•     When the seeds splutter slowly put the stuffed capsicum in the pan and cover the pan.
•     Cook on slow flame for 5 to 8 till the skin of capsicum becomes soft.
•     Serve hot.
•     And enjoy the taste

Brinjal Rice

Ingredients:

• 3 cups plain rice
• 1 1/2 tsp mustard seeds
• a few curry leaves
• 3 tsp. vegetable oil
• 3 cups eggplant (brinjals)
• 3 tsp. finely sliced green chillies
• Salt to taste
• 1 tsp turmeric powder
• 3 tsp lemon juice

 

Method:

• Boil rice and keep aside.
• In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal) and green chillies
• Stir on low flame, cover and cook for 10 minutes.
• Add salt and turmeric powder cook for another 5 minutes.
• Remove from fire and add lemon juice stir well and mix with the rice
• Add some dry fruits (optional). 
• Stir gently allowing each grain to coat.
• Serve and enjoy the taste.