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Preperation
-
In
a large bowl, combine the above ingredients leaving aside baby corn and
boiled corn kernels and mix well.
-
Now
wrap each baby corn in this mixture and roll it in boiled corn kernels
or tinned corn kernels.
-
Shallow
or deep fry until reddish brown.
STUFFED CAPSICUMS
Ingredients (for potato stuffing)
-
3
medium sized potatoes
- 1
tsp ajwain
- 1
bunch or 2 cups methi leaves
- 2
tsp chilly powder
- 2
green chillies
- 1
tbsp dhania jeera powder
- 1
tsp haldi powder
- ¼
tsp garam masala
- 2
tbsp lemon juice
- 1
tbsp water
- Salt
to taste
Preperation
- Boil
and mash potatoes.
- Wash
and cut methi leaves.
- Heat
oil, add jeera, ajwain, methi leaves and let it cook for 2 minutes
- Add
green chillies,chilly powder, dhania jeera powder, garam masala, salt
and mashed potatoes.
- Cover
and cook by adding little water till spices blend.
- Add
lemon juice and let it cool.
- Cut
capsicums into 4 halves or 2 halves lengthwise, as per choice.
- Stuff
potato filling into them.
- Heat
little oil and add jeera, red chilly powder, dhania powder, haldi and
salt.
- Drop
capsicums with green side down and potato side on top.
- Cover
and cook for 3 mins.
- Open
and cook for 2 more minutes and when it is done change sides.
- Cook
until potato side turns little brown and crisp.
- Sprinkle
coriander leaves and serve.
- This
dish can either be baked at 350 degrees for 20 mins each side.
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