STUFFED CAPSICUM

The generously spiced gravy combines with the vegetables and low fat paneer to provide a double dose of flavour, fibre and vitamin A. Serve hot with Kashmiri Rotis.

Preparation Time : 30 mins.
Cooking Time : 15 mins.

Serves 6.

Ingredients
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8 medium sized capsicum

For the stuffing
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1 cup chopped mixed boiled vegetables (french beans, carrots, green peas)
½ cup crumbled low fat paneer (cottage cheese)
½ teaspoon cumin seeds (jeera)
½ teaspoon chilli powder
½ teaspoon finely chopped green chillies
2 tablespoons chopped coriander
1 teaspoon oil
Salt to taste

For the gravy
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2 cups chopped tomatoes
½ cup sliced onions
¼ cup chopped red pumpkin (kaddu)
1 clove garlic, chopped
½ teaspoon grated ginger
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
½ teaspoon cumin seeds (jeera)
½ teaspoon chilli powder
½ teaspoon corn flour mixed in ½ cup low fat milk
2 teaspoons oil
Salt to taste

Other ingredients
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½ teaspoon oil for greasing

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American Chop Suey

In 450 gm cabbage ,3 onions,100 gm bean sprouts ,10 French beans,2 carrots,1 tea cup boiled noodles,2 tea cup fried noodles,1/2 tea Ajinomoto, 4th oil I tea spoon chilli sauce ,salt to taste.

For Sauce: ¾ teacup brown vinegar,3/4 teacup sugar, I teacup water, 2tb plain flour I tb soya sauce 4 tb
Spoon tomato Ketchup.

Method: (1) slice the onions
(2) Cut all the vegetables into long thin strips.
(3) Place sum of the sauce in the vessel mix well and put to boil go on cooking on a high
Flame for 3 to 4 minutes
(4) Heat the oil thoroughly in a vessel and add the vegetables and Ajinomoto cook on a
High flame for 3 to 4 minutes .
(5) Add the prepared sauce boiled noodles , chilli sauce , add half of the fried noodles and mix well
Serve hot , topped with rest of fried noodles.