Friday, March 1, 2013

Capsicum Chop - Capsicum Fritters



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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.
 
 

 

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