Thanks guys for your
support. Because of you, the number of page like of my page on Facebook has
shot up to around 700 now. I will really appreciate if you share my page or the
link of my blog on your timeline to get your friends around to vote for me. That
will be freeeeeaking awesome !!
Right now the weather in
Ohio is pretty depressing. Starting from day before yesterday, the sky is
overcast with occasional spells of rain lingering throughout the day. I damn
hate such weathers. I know rain seems romantic for some, but believe me
continuity of anything for long just nips the excitement, and right now I am
fed up with the winter of US hook, line and sinker waiting patiently for the
arrival of sunshine. In order to lighten up the somber mood triggered by the
bad weather outside, I planned of cooking Capsicum chop last evening.
Capsicum is called Capsicum
in India, but folks in US address it as green pepper. In fact they call
anything that adds to the heat quotient as pepper; black pepper, green pepper,
red pepper, bell pepper and the like, but I wonder how one would distinguish
between capsicums and the normal green chillies that we use in our preparation
if we use synonymous terms for all of them. I am sure if I would have called
Capsicum and green chillies both as 'green pepper' in the list of ingredients,
my readers would surely be at loss. No doubt, why English is a funny language, twisted and convoluted in usage from country to country.
Capsicum Fritters make astounding
snacks for the rainy evenings. Typical in Bengali fashion, we took the fritters
with puffed rice. I guess the practice of consuming puffed rice with anything
deep-fried in oil came into practice in Kolkata because deep fried stuff are
conducive to forming of gas and acidity, puffed rice on the other hand helps
beat down the gas. So the two make a good combination.
Fore more recipes on snacks, please click the links below:
|
Ingredients:
Cooking time: 40 minutes
ü 2 large potatoes (boiled and mashed)
ü 2 capsicums (deseeded and cut into
canoe shapes)
ü 1 inch long stick of ginger (finely
chopped)
ü 5-6 cloves of garlic (finely chopped)
ü 4-5 green chillies (chopped)
ü 2 tsp coriander powder
ü 1 heaped tsp garam masala powder
ü Salt to taste
ü 2 tsp sugar
ü 2 tbsp raisins
ü White oil for frying
For the Batter:
ü 1/2 cup of gram flour or besan
ü 1/2 cup of cornflour
ü 2 tbsp rice flour
ü 2/3 cup of water
Method:
1) Blanch the capsicums.
Heat 1 tbsp of oil in a skillet. Add ginger-garlic and fry stirring
continuously till ginger-garlic turns one shade darker.
2) Add green chillies,
raisins, mashed potato, coriander powder, garam masala powder, salt and
sugar. Mix well. Gently on medium low heat, fry the mashed potato stirring
often till potato turns slightly golden in color.
3) Bring the potato
mixture to room temperature. Fill the potato stuffing in the hollow of the
capsicum.
4) Prepare a batter of
thick consistency using the ingredients as mentioned. Coat the stuffed
capsicums evenly with the batter and deep fry.
5) Serve hot with any
favourite chutney or sauce of yours.
|
No comments:
Post a Comment