Paneer Capsicum Bhurji

Ingredients
250 gms paneer, mashed lightly
250 gms tomatoes, pureed
3 medium-sized green capsicums, finely chopped
2-3 onions, finely chopped
3 tbsp homemade butter
2-3 almonds, cut into small pieces
2 tbsp ginger-garlic-green chilli paste
1 tbsp red chilli powder
1 tbsp garam masala powder
1 tbsp sugar
Salt to taste
1/2 bunch fresh dhania leaves for garnishing

Method
1. Heat a little oil, fry capsicums, remove and set aside.
2. Heat homemade butter. after two to three minutes add onions and fried capsicums. Saute for two to three minutes.
3. Add salt, sugar, garam masala powder, red chilli powder, ginger-garlic-green chilli paste and saute well.
4. Add tomato puree, paneer, almond pieces and saute for some more time.
5. Remove and garnish with fresh dhania leaves and onion rings.

Contributed by Arati Sachde, resident of Oswal Niwas, Tambe Nagar

Capsicum Bhaji

Ingredients
100 gms besan
2 medium-sized green capsicums, chopped
1/2 tsp red chilli powder
1 1/2 tsp dhania powder
1/2 tsp haldi
1/2 tsp sugar
A pinch of jeera
A pinch of hing
A pinch of rai
1 tbsp oil
Salt to taste

Method
1. Heat oil in a pan and temper jeera, hing and rai.
2. Add capsicums and saute for a minute.
3. Add besan and mix well.
4. After two minutes add red chilli powder, dhania powder, haldi and salt.
5. Stir for two minutes.
6. Add sugar and 300 ml water.
7. Cover the pan and let it cook for seven minutes. Serve hot.

Stuffed Capsicums

Ingredients
4 medium-sized green capsicums
1/2 kg curd
3 medium-sized potatoes, boiled
12 garlic flakes
A piece of ginger
2 tsp lemon juice
4 green chillies
1/2 tsp haldi
1 tsp dhania powder
Salt to taste
For tamarind chutney:
A small ball of tamarind
A pc of jaggery
1/2 cup water
Salt to taste
Boil the tamarind with jaggery in water for 20 minutes. Set aside to cool, blend and filter it and add salt. Set aside.
For green chutney:
5 green chillies
1/2 bunch dhania leaves
2 tsp lemon juice
1/2 tsp sugar
Salt to taste
Blend dhania leaves, green chillies, salt, sugar and a little water. Add lemon juice and set aside.

Method
1. Mash the potatoes and add salt.
2. Blend garlic, ginger and green chillies and mix with the mashed potatoes.
3. Add lemon juice, haldi, and dhania powder and mix well. Set aside.
4. Chop off the tops of the capsicum and de-seed.
5. Stuff the potato mixture in the capsicums and press down the stuffing.
6. Heat oil in a pan. place the capsicums in the pan and fry them on a low flame.
7. Before serving, arrange the capsicums in a plate, pour blended curd, tamarind chutney, green chutney and garnish with fresh dhania leaves.

Capsicum Starters

Ingredients
250 gms flour
4 medium-sized red or green capsicums
250 gms paneer cubes
1\2 tsp pepper
Oil for frying
Salt to taste

Method
1. Mix flour, salt and pepper in a bowl.
2. Gradually add water stirring constantly to make a smooth batter. Set aside.
3. Cut capsicums into the same size as the paneer cubes.
4. Arrange paneer and capsicums on toothpicks.
5. Dip toothpicks in flour batter and deep-fry till golden brown.
6. Serve hot with tomato ketchup or pudina chutney.

Contributed by Seema Ramakrishnan, resident of Menaka building, Goshala Road

mulund@mid-day.com