I thought I would never make a recipe blog or write anything about cooking. To be honest I haven’t been the best cook ever, nor baker. I mean, I know the basics about baking and food and I never buy ready cooked meals. But I’m no gourmet chef for sure!
Still, I have been requested many times to write about my indian cooking. I started learning indian food after I met Rahul, my husband from Punjab (and we know about their crazy fixation on food haha). Slowly I have tried many indian vegetarian and non-vegetarian recipes and most of them are actually very easy. So I have now added a category to my blog called “Recipes”. There will be other recipes as well apart from indian food.
When I’m cooking, I normally don’t measure the ingredients and sometimes I don’t even follow any recipe. My husband says my best dish is rajma chawal :). It’s kidney bean curry cooked in pressure cooker with basmati rice on the side.
One of the misconceptions of indian food in the West is that it’s unhealthy. Because it’s mostly available in Indian restaurants and they use a lot of cream, butter, white flour and deep-fryer. But the authentic indian food is super healthy! The philosophy behind it is, that all the ingredients are fresh and seasonal and dishes are made from scratch. But it’s not for the hasty, that I can say.
First things first, some indian cooking terminology: Masala is a spicy base of a curry normally made from onion, tomato, ginger, garlic, dry spices or any variation of them. It’s full of flavor and the heart of any indian dish. There is no translation so I will use the word masala in my recipes.
But today, this is my first recipe! Actually not originally mine but on this blog my first one. And I have never made it before! It turned out amazing atually 🙂
BHARWAN SHIMLA MIRCH RECIPE – INDIAN CAPSICUM RECIPE WITH POTATO STUFFING
3 capsicums of any color (shimla mirch)
4-6 small potatoes (aloo)
Half a green chili (hari mirch)
1 small red onion
Fresh coriander (dhaniya)
1/2 tsp cumin seeds (jeera)
1/4 tsp red chili powder (laal mirch)
1/4 tsp turmeric powder (haldi)
Pinch of asafoetida (hing)
1/4 tsp garam masala
1/2 tsp dry mango powder (amchur)
Oil (for cooking and for coating the capsicums)
1. Peel and boil the potatoes and mash them with a potato masher.
2. Chop onion, green chili and coriander leaves and stems finely. (I always use the stems in the masala and garnish the dish with the leaves in the end).
3. On a medium to high heat in a pan with oil, add cumin seeds and brown them. Add onion and make them golden/translucent.
4. Add green chili and coriander stems and fry for a minute. Then add turmeric, red chili and asafoetida and mix.
5. Add the mashed potatoes and coat them with the masala. Then add garam masala, dry mango powder, salt and coriander leaves. Let the mixture cool down.
6. Slice the top off from the capsicums and de-seed them. Coat the outside with oil.
7. Place them on a baking tray and stuff them with the potato mixture. Grate cheese on top if you want.
8. Bake the capsicums in oven at 200 to 225 degrees celsius for 30-40 minutes or until they’re golden and wrinkled.
9. Eat as they are or with chapatis, raita and pickle or chutney.
I ate with chapatis, mango chutney and boondi raita (set pot yoghurt with puffed chick peas).
My recipe section will not concentrate on great photography and photos will be iPhone clicks in a rush, because indian cooking awaits no woman haha. Hope you liked the recipe and the original recipe can be found here.