Rice stuffed capsicum pulao

Rice stuffed capsicum pulao

INGREDIENTS:

4 bell peppers

1/2″ cinnamon stick

2 cloves

1 bay leaves

1 tsp cumin seeds

1(medium size finely chopped) onion

3 (finely chopped) tomatoes

 1/3 cup mint leaves

1/2 cup coconut milk

3 tbsp coriander leaves

1 cup basmathi rice

1 1/4 cup water

2 tbsp oil   

Salt-to taste

INGREDIENTS TO GRIND:

    Green chillies-4 (according to the spice level)

    Ginger-1″

    Garlic-3 cloves

INSTRUCTIONS:

• Soak the rice in water for 20 minutes.
• Drain the rice and fry it for 3 minutes with little ghee.
• Make a paste of green chillies, ginger and garlic.
• Heat oil in a pan add cinnamon, cloves and bay leaves.
• Then add the cumin seeds followed by the ground paste.
• Add the onions and fry till they become translucent.
• Then add the chopped tomatoes and fry till they become soft (for just 10 minutes).
• Add the mint leaves and fry for 10 minutes.
• Then add 2 tbsp of coriander leaves, coconut milk, rice and required salt.
• Add 1 1/4 cup of water and keep it in a rice cooker.
• Cook it till it is 95% done.
• In the meantime cut the top of the bell pepper and remove the seeds inside.
• Put the bell peppers in water and boil it till they become soft.
• Then take the bell peppers and stuff it with the cooked rice.
• Put 1/4 tsp of ghee on top of it and repeat the same for all the bell peppers.
• Preheat oven to 400F and bake the bell peppers for 7 to 8 minutes.
• Remove it from the oven and serve hot with raita.

Source: spicytasty.com

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Puff Pastry with Cheese & Veg

Puff Pastry with Cheese & Veg

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INGREDIENTS

    1 box (17.3 oz.) frozen puff pastry sheets, thawed according to package directions (2 sheets)

    1 envelope Vegetable recipe mix (ready-made)

    1 cup Real Mayonnaise

    1 container (8 oz.) sour cream

    1 package (8 oz.) shredded Swiss cheese

INSTRUCTIONS

• Preheat oven to 400°.
• Unfold pastry sheets and roll each sheet into 12 x 8 -inch rectangle. Cut each rectangle into 24 squares, about 2-inches each. Press squares into mini muffin pans.
• Combine remaining ingredients in medium bowl. Generously fill pastry shells with vegetable mixture. Bake 15 minutes or until golden brown and puffed; serve warm.

Source: knorr.com

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Crunchy Corn Cutlets

Crunchy Corn Cutlets

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INGREDIENTS

1 1/2 cup corn kernels canned

4 Tbsp oil

2 medium onions chopped

15-20 fresh mint leaves

A few sprigs of fresh coriander leaves

1 1/2 cup cooked rice

2 medium potatoes boiled peeled & mashed

Salt to taste

2 green chillies chopped

1/2 teaspoon crushed red chillies

1 cup fresh bread crumbs

INSTRUCTIONS:

Heat 2 tbsps oil in a nonstick pan. Add onions and sauté. Drain the corn and put in a bowl. Finely chop coriander and mint leaves. When the onions turn a light brown, add it to the corn.

Add cooked rice, mashed potatoes, salt, green chilies, crushed red chillies, coriander and mint leaves and mix well mashing the contents slightly.

 Add breadcrumbs and mix. Rest the mixture for 10-15 minutes. Heat 2 tbsps oil in another nonstick pan. Divide into equal portions and shape each portion into an oval shaped cutlet.

Press lightly and place in the second pan in a single layer. Fry, turning sides, till both sides are equally golden. Serve hot with any sauce or tomato ketchup. You can even cook them in an oven. Spray a little oil over them and cook in a preheated oven at 180°C.

Source: sanjeevkapoor.com

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