So what is everyone
doing today? Cooking up something special for your family? Sweet and simple
home cooked? Or perhaps it is just like any other day? For me today was
like any other day and so to take away the boredom, I decided to make something
different from the usual sabzi to go with chapathis. Stuffed Bell Peppers, now
how does that sound?
Well, I was introduced
to this recipe from my lovely sis, Sharon who is an expert cook. I always
wonder why she doesn't start a blog of her own, she is a fabulous cook. But
again that would be very difficult because she has her hands full with her two
wonderful kiddos and so I decided why not post a recipe passed on to me from
her! So, Sharon this
one is for you :)
You know what I really
like about the oven? It does all the work for you! No standing over the pot for
hours stirring or waiting to see if it is done. Pop in the stuff that you need
cooked, set the timer for the appropriate cooking time, and then indulge
yourself in a book or your favourite show! When done, it lets out a beep and
you can take out a perfectly delightful meal.
Today I have for you
one such simple recipe. It goes extremely well with chapathis or chawal (plain
rice) and dal or also passes off as a wonderfully healthy and wholesome snack.
As I had a few bell peppers in my refrigerator, I decided to make this tasty
dish. This was my first attempt at making this dish and the end result made me
very happy.
Roasted Bell peppers
are to die for. The outer crust was crunchy, supple, light yet flavourful. This
dish is pretty healthy and extremely easy to cook.
Something about these
crunchy peppers just makes you want to jump in and devour the whole thing
instantly! Try them and you won't be sorry :)
Ingredients
Red Lentils (Masoor
dal) - 1 cup
Water - 2 1/2 cups
Green chilli - 2 to 3
Ginger & Garlic
paste - 1 tsp each
Big Onion (finely
chopped) - 1 (big)
Cumin (jeera) powder -
2 tsp
Coriander powder - 2
tsp
Garam masala - 1/2 tsp
(optional)
Gram (besan) flour - 4
tbsp
Egg (beaten) – 1
(refer notes)
Salt - to taste
Oil
Coriander leaves
Method
Add water to the washed lentils and pressure
cook till done. (approx 1 whistle on high and 1 or 2 minutes on low flame.
Switch off and open after steam goes completely) Drain well.
Heat oil in a pan and add chopped onions.
Saut'e till it becomes soft and changes colour slightly. Add green chilli and
ginger & garlic paste and saut'e for 1 or 2 minutes. Throw in the spice
powders and saut'e till raw smell disappears. Add cooked lentils along with
salt and coriander leaves and stir. Now add the gram flour and combine well.
Switch off flame and keep aside to cool. Add the beaten egg and combine the
mixture thoroughly to bind. Refrigerate for 1 hour.
Cut open the top portion of the bell pepper
and scoop out all the insides. Now stuff the dal mixture into it to it's brim.
Repeat same procedure for all bell peppers. Brush the peppers lightly with oil
and place onto a greased baking tray.
Pre-heat the oven at 100°C for 15 minutes.
Place the baking tray into the pre-heated oven and roast the bell peppers till
done. (30 minutes approx)
Notes:
Make sure the bell peppers are cooked well. It
should be supple yet crunchy.
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