Winters means loads of fresh vegetables in the market and its a cooks delight to experiment with different ingredients along with these colourful veggies available in the market. I love cooking in winters. Its less tiring, less humid, increases your appetite and most importantly its fun to cook with variety you are available with….So here’s presenting another recipe of mine which might tempt you…
Ingredients : 4 Medium size capsicums , 1 cup boiled potato, 1 cup grated carrot, 1/2 grated processed cheese, 1 teaspoon dry mango powder, 1 teaspoon red chilly flakes, one teaspoon black pepper powder, salt to taste, 1 tablespoon butter, Oil for grilling.
Servings : 4
Method : scoop out seeds from the capsicums making it hollow within , coat butter and sprinkle salt to the inside layer of capsicum. Heat a pan , add butter, chilly flakes, pepper powder potato and grated carrot saute for 5 minutes till potatoes turn little browning from exterior texture. fill this mixture into the hollow capsicum and press it tightly so that mixtures fills in all the loops and corners of the capsicum. Top it with grated cheese and roast this in a grilling pan with a bit of butter from all sides when you are ready to serve. Grill it evenly from all sides so that capsicum gets cooked properly. Serve hot.