Saturday, June 1, 2013

CABBAGE STUFFED CAPSICUM

CABBAGE STUFFED CAPSICUM

This snack can be prepared in a short time and it turned out to be as filling as it was delicious.

What caught my fancy in this dish was the (at least to me) unique combination of having a capsicum stuffed with cabbage. When complete, the stuffing, primarily because of the besan, reminded me of that famous Gujarati snack, Khaman Dhokla.

This recipe has been adapted from Tarla Dalal who is a household name in India and needs no introduction.



Ingredients:
  • Capsicums, 2 medium-sized
For the Filling:
  • Grated Cabbage, 1/2 cup
  • Besan, 1/2 cup
  • Sugar, 2 tsp
  • Citric acid, (Nimbu ka phool), 1/4 tsp *Instead of Citric Acid,  I used 1/4 tsp of fresh lime juice. 
  • Ginger Green Chilli paste, 1 tsp
  • Chopped Coriander, 2 tbsp.
  • Fruit salt, 3/4 tsp * Used Eno fruit salt
  • Salt, to taste
For the Tempering:
  • Mustard Seeds, 1/2 tsp
  • Sesame Seeds, 1 tsp
  • Asafoetida, 1/4 tsp
  • Oil, 2 tbsp.
  • Oil, for greasing
Method:
Cut the capsicums into halves vertically, remove the seeds carefully so as to retain the shape of the halves
Mix all the ingredients for the filling, except the fruit salt, in a bowl with 4 tbsp. of water
Add the fruit salt with 1 tsp of water and mix gently
Fill each capsicum half with the filling
Place the capsicum halves in a greased glass bowl, cover with a lid and microwave on high for 3 minutes
Allow the capsicums to cool. Cut each capsicum half into thick strips
Heat the oil in a large pan. Add the mustard seeds and when they crackle add the sesame seeds and asafoetida
Add the capsicum pieces carefully and saute for 1-2 minutes till they brown lightly
Serve hot.