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Stuffed Capsicum with multigrain kichidi
Recipe Cuisine: Fusion| Recipe Category: Appetizer
Prep Time: 15 mins | Cook time: 25 mins | Yields: 5
Ingredients
Multigrain Kichidi- 1 cup
Bell peppers- 5
Cayenne Pepper/Black Pepper - 1 spoon
Oil - 1 spoon
Salt - to taste
Bell peppers- 5
Cayenne Pepper/Black Pepper - 1 spoon
Oil - 1 spoon
Salt - to taste
Preparation
- Prepare the kichidi by following my previous post
2. Wash & Cut the top portion of the capisicum and remove the seeds. I generally don't throw the seeds, instead use them in sambar or curries as it gives a good flavor.
3. Stuff the kichidi into the bell pepper.
6. Preheat the oven at 180 degrees and keep the tray. Make sure to turn the capsicum inbetween to cook on both the sides.
In microwave you may use the grill option, however I have not personally tried that option.
Alternatively, you may also put this in the non-stick tawa and add a little oil and toss it.
In microwave you may use the grill option, however I have not personally tried that option.
Alternatively, you may also put this in the non-stick tawa and add a little oil and toss it.
Stuffed capsicum is ready. You may serve it along with mint-coriander chutney and some simple raita.
Notes
- You may choose to choose some lemon juice to the kichidi before filling.
- Serve hot.
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