Tuesday, November 13, 2012

Baked Stuffed Capsicum by Tarla Dalal (Happy Diwali)

We hope you enjoy this recipe video. Please review and leave your comments on YouTube.

Capsicums with a rich and creamy risotto filling and grated with cheese, this is a wholesome and tasty dish that is sure to captivate you!



Preparation Time: 
Cooking Time: 
Baking time:  12 to 15 minutes
Baking temperature:  180 C (360 F).
Makes 8 stuffed capsicumIngredients


For The Risotto Filling
1 1/2 cups cooked brown rice or arborio rice
1 tbsp butter
2 tsp finely chopped garlic (lehsun)
3/4 cup milk
1 tbsp finely chopped celery
1/4 cup fresh cream
1/2 cup grated processed cheese
salt to taste
1/2 tsp freshly ground black pepper (kalimirch) powder to taste

Other Ingredients

4 red capsicum
melted butter for greasing
salt for sprinkling
1/2 cup grated processed cheese
2 tsp dry red chilli flakes (paprika)
Method
For the risotto filling
  1. Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
  2. Add the rice, mix well and sauté on a medium flame for 1 to 2 minutes.
  3. Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  4. Add the celery, fresh cream and cheese, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  5. Add salt and pepper powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  6. Divide the filling into 8 equal portions and keep aside.

How to proceed

  1. Cut each capsicum into half vertically, deseed the capsicum halves and grease them lightly using a little melted butter.
  2. Sprinkle a little salt on each deseeded capsicum half.
  3. Stuff each capsicum half with a portion of the filling and place them on a greased baking tray.
  4. Sprinkle a little grated cheese evenly over each capsicum half.
  5. Bake in a pre-heated oven at 180 C (360 F) for 8 to 10 minutes.
  6. Sprinkle dry red chilli flakes over the capsicum halves and serve immediately.

Recipe Source: Baked Stuffed Capsicum by Tarla Dalal

No comments: