The Tribune - Spectrum


Sunday, November 24, 2002
What's Cooking

Fillings for fun

Green peppers stuffed with rice
Green peppers stuffed with rice

STUFFED vegetables always add a special touch to the mundane vegetable cooking routine. This way of cooking lets different flavours compliment each other adding richness to the dish. Stuffing can be in the form of a combination of dry masalas or a mixture of other vegetables or even non-vegetarian. Stuffed brinjals, lady fingers, tindas, karelas and capsicums are always relished even by those who love to hate vegetables. This week we bring some different stuffing ideas to add variety to your repertoire of such dishes. So go ahead and try these recipes to stuff magic in your menu.

Stuffed potatoes


Potatoes 16

Green peas (shelled) 700 gm

Coriander(chopped)1 cup

Coconut(grated)1 cup

Oil 4tbsp

Ginger-green chilli paste 1tbsp

Sugar 2tsp

Oil for frying

Salt to taste


For gravy

Tomatoes 1/2kg

Onions 2

Red chilli powder1tbsp

Turmeric1/2 tsp

Sugar 1tsp

Water 3cups

Gram flour 1tbsp


Salt to taste

Method: Boil potatoes in salted water for 15 minutes. Remove skin and slice off the tops and keep aside. Scoop out the inner portion with the handle of a spoon. Mash green peas coarsely. Heat 4 tbsp oil add peas and soda and let it cook for 5 minutes. Add masalas and scoped portion of potatoes. Mix thoroughly and fill in the potato shells. Close the opening and secure with tooth picks. Heat oil and fry the stuffed potatoes till golden. Keep aside.

For making the gravy saute finely chopped onions till brown. Add the ground paste and chopped tomatoes. Stir. Mix gram flour in water and add to it. Also add salt, turmeric, remaining peasí mixture and sugar. Bring to a boil and let it simmer for some time. Add fried potatoes to the gravy and simmer some more till it thickens. Serve hot.

Corn-stuffed tomatoes


Tomatoes (firm) 8

Red chilli powder 1tbsp

Garam masala 1tsp

Coriander-cumin powder 1tsp

Oil 5tbsp

Turmeric 1/4tsp

Onion 1

Ginger 1 piece

Garlic 6-7 cloves

Corn (boiled) 1 cup

For gravy

Spinach 2 bunches

Cream 100gm

Salt and pepper to taste

Method: Cut off the tops of tomatoes and gently remove the pulp from inside. Invert and keep aside for 10 minutes.

Heat 2 tbsp oil in a wide vessel and saute chopped onions and garlic. Add salt, turmeric, garam masala, ginger, cumin and chilli powders. Add boiled and tomato pulp. Mix thoroughly.

Stuff the prepared mixture in the tomato cases. Heat 4 tbsp pf oil in a broad vessel. Put in the tomatoes cover and cook over low flame till these get soft.

Boil spinach and make a fine paste by running it in a mixer. Add salt and pepper and add cream.

Before serving arrange tomatoes in a dish. Pour hot spinach gravy on top.

Stuffed onions


Onions 8-10

Turmeric powder 1/4 tsp

Garam masala 1/2 tsp

Water of soaked tamarind 2tbsp

Tomato 1

Capsicum 1

Oil 1 tbsp

Dhania powder 1/2 tsp

Chilli powder1/2 tsp

Cumin and mustard seeds1 tsp each

Pinch of asafoetida

Method: Peel the dry skins of onions. Trim the top and bottom by keeping the node intact. Make vertical slits on the tail side till almost to the bottom taking care not to break the onions.

Mix all dry masalas and stuff into the slits. Heat some oil and add cumin and mustard seeds. When these splutter add tomatoes capsicum and tamarind water. Add the onions and more masalas. Add 1/2 cup water and cook covered till tender. Serve hot.

Peppers with rice


For filling

Basmati rice 1 1/2 cup

Oil 3 tbsp

Onions 2

Garam masala 2 tsp

Salt to taste

Green peppers 10

For sauce

Tomatoes 750 gm

Carrots 250 gm

Green peas 250 gm

Cashewnuts 20

Coriander leaves 1/2 cup

Sugar 1 tsp

Butter 1tsp

Cornflour 1 tbsp

Salt to taste

Method: Cook rice till grains are separate . Heat 2 tbsp of oil in a vessel. Add chopped onions and saute. Add cinnamon, cloves, cardamoms, pepper and cumin seeds. Add cooked rice and salt. Mix and keep aside. Pressure cook tomatoes and carrots. Strain and mix cornflour and keep aside.

Heat 1 tsp butter and add chopped ginger and cashewnuts. Add tomato soup and mix. Add salt, coriander leaves, sugar and peas. Fill the cooked rice in green peppers. Cover with tops and secure with toothpicks.

Brush the peppers with oil and bake in oven for 10 minutes.

Arrange these capsicums in a dish. Pour the hot tomato sauce on top.