• Les Gazzette

Updated: Apr 26

By Jasbir Chandok


I am just someone who likes cooking and for whom sharing food is a form of expression.

- Maya Angelou


For me cooking is a form of my art where I can be and express myself. Do I love cooking? Well yes I do, is it my career not as of today. I am a 16 year old homeschooler and a blogger, who has during his homeschooled life learnt to appreciate many of my skills.


So, when Shreshtha Sane asked me to write a food blog for her amazing online magazine how could I deny her !!!

Cooking is a stress buster for me just like it was for my dad, but I usually cook better when my favourite songs are playing.


An engineer and an interior designer, my dad will also be my hero, my daddy strongest hero?

Dad loved cooking and re-cooking the dishes made at home, he just loved food and understood it like no one else.


I remember him always telling me, be the best at whatever your doing, no matter what.

But there is another hero to my cooking story my grandmother.       

I remember as a child she would let me roll chapatis with her, or make my own sandwich, those are some of my fondest memories.


My grandmother is a pro in cooking. She doesn’t just cook in the kitchen she experiments with various ingredients in the kitchen. In our house we do not use beetroot as a salad only but we put it in our vegetables, raita, dosa, in our lassi and in our pulao as well. When she is in the kitchen she inspires me to cook as well. She tells me what to do and when I am ready I would make the days lunch.  


Just like the other day we ran out of bread and she deside to make a bread sandwich by using wheat, semolina, curd, chilli flakes, onion, potatoes and a few other ingredients. But  I am keeping this recipe for another day.

This is one dish which is my personal favourite.


Stuffed Capsicum Recipe

  • · 4 Medium Sized Capsicum (Bell Pepper / Shimla Mirch)

  • · 2 Medium sized Potatoes

  • · 100 gm Paneer

  • · 1/2 Carrot, chopped or shredded

  • · 1/4 Cup Peas

  • · 1/4 Cup Corn Kernels

  • · 1-2 Green Chillies

  • · 3-4 Cloves of Garlic

  • · ~1/2 Inch Piece of Ginger

  • · 1 Teaspoon Cumin Seeds

  • · 1 Teaspoon Red Chilli Powder

  • · 1 Teaspoon Salt

  • · 1/2 Teaspoon Turmeric Powder (Haldi)

  • · 1 Teaspoon Coriander Powder (Dhaniya Powder)

  • · 1/2 Teaspoon Garam Masala Powder

  • · 1/2 Teaspoon Dry Mango Powder (Amchur)

  • · 1/2 Cup Chopped Coriander Leaves

  • · 1 Tablespoon Cooking Oil

  • · Cheese (if required)


Preparing the stuffing batter

  • Heat oil in a pan and add Cumin Seeds. Roast them till they start to splutter. 

  • Add grated ginger, garlic and green chillies to the pan.

  • Then add finely chopped onions and fry them till they are translucent.

  • Then add Salt, Red Chilli Powder, Garam Masala, Coriander Powder, Turmeric Powder (Haldi) and Amchur (Dry Mango Powder). 

  • Add boiled mashed potatoes to the mixture.

  • Now add crumbled or grated paneer to this mixture.

  • Mix all the ingredients well and set the mixture aside to cool.

  • Getting the capsicum (bell pepper) ready.

  • Cut the top part of the capsicum and remove all the seeds. 

  • Fill the hollowed capsicum with the stuffing and press lightly.

  • Fill half the capsicum with the batter and u can add a twist to this by adding some grated cheese and some dry fruits Cashunut (roasted Kaju) or any of your choice and then add fill the rest of the capsicum with the batter again.

  • Once all the capsicums are filled to cover the capsicum mouth make a thin paste of gram flour (besan) with water a s a punch of salt.

  • Apply this paste to the mouth of the stuffed capsicum.

  • This way of stuffing works best if the bell peppers are small in size, since they can be served whole. 


Cooking the stuffed capsicum:

  • You can also roast the capsicum in a pan. However, that method takes more time and you will need to keep turning the capsicum to ensure that it is evenly cooked on all sides.

  • Once stuffed cook the stuffed capsicums in a covered pan  till they are tender for the outside.

Preparing Masala for the stuffed capsicums optional

  • Make a paste of ginger, garlic, tomatoes, and onions.

  • Heat oil in a pan and add the above paste to it. 

  • Add haldi, red chilli powder, coriander powder to this paste and cook it till the paste leaves it's oil.

  • Keep this gravy thick.

Pattering

  • Put the stuff cooked capsicums in your serving bowl and pour the think gravy over it.

  • Add some grated cheese and coriander leaves to it.

  • Stuffed Capsicum is ready. Serve it hot along with any Indian Bread on the side


I hope you enjoyed reading and lovely and delicious stuffed capsicum!


TRY IT AND LETS US KNOW HOW DID GO IN OUR COMMENT SECTION DOWN !

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