Ingredients
onion 1 chopped
potatoes 3 boiled and mashed
turmeric powder teaspoon
chilli powder teaspoon
chaat masala 1 teaspoon
green chilli 2 chopped
limejuice teaspoon
oil 1 tablespoon
capsicums 4 nos
cottage cheese 100 gms mashed
salt to taste

Method
Slice the head of the capsicums de-seed and apply salt on the inside.
Take a bowl half filled with water and boil the capsicums in it at high for 8 minutes.
In another dish take oil green chillies and onions and cook on high for 3 minutes.
To this add the mashed potatoes cheese limejuice turmeric powder and salt and mix well.
Cook on high for 2 minutes.
Fill the mixture into the capsicum cups and garnish with fresh coriander and cook on high for 6 minutes and serve hot.

Ingredients
4 potatoes sliced length wise 1/2″ wide
2 onions sliced lenghtwise
2 bell peppers sliced lengthwise
3/4 tsp. jeera powder
1 tsp. dhania powder
1 tsp. garam masala
1/4 cup whipping cream or fatfree sour cream
1 tbspn. tomato puree
butter or oil
1/2 tsp. jeera
hing
1 tsp. kasuri methi powder (dry methi leaves)

Method
Heat butter or oil in a pan, add jeera and hing, Add onions to it and fry for 1-2 min.
Until slightly browned. Add bell peppers to this and fry further.
Add potatoes and cook on medium heat. Add small water and cook covered.
Mix tomato puree and whipping cream in a separate bowl.
When the vegetables are nearly cooked add the dry spices, and cook further.
When fully cooked add the puree /cream mix to the vegetables.
The vegetables should be cooked until small dry (you do not need too much gravy).
Add the kasuri methi, stir and switch off the heat .
To retain the flavor of methi you should not cook it further.
Serve hot with parathas.

Ingredients
potato 1/2 kg
capsicum 2 medium size
tomato 3-4
onion 2 medium size
turmeric powder 1/2 tspn
chillie powder 1/2 tspn
dhania powder 1/2 tspn
garam masala 1/2 tspn
jeera 1/2 tspn
salt for taste
oil for cooking
coriander leaves small.

Method
Pressure cook potatoes, peel and cut into huge pieces.
Cut capsicum into one inch square, tomatoes into small pieces and slice onions.
In a pan heat small oil, place jeera and place onion fry till it becomes light brown.
Place capsicum pieces fry and add cut tomato and all the dry powders ,salt and cover with a lid until the vegetables are cooked.
Now add the potato pieces fry for few minutes. Garnish with coriander leaves. Serve hot with Pulka or Roti

Ingredients
mirchi (green peppers)- those which are long and huge- 3
besan- 1 cup
cilantro
salt
oil- 4 teaspoons

Method
Cut the mirchi such that we can fill in the masala.
Keep it aside.
Take besan, add salt to taste, add chopped cilantro and 2 teaspoons oil.
Stuff the mirchi with the above masala.
Place the stuffed mirchis in a frying pan and add just a small oil from all the sides of mirchi.
Cover it, cook it on sim till done.
Check frequently to see that the besan is getting cooked.
Make a small bit crispy, will taste excellent, delight in!

Ingredients
green chillies : 10 nos finely chopped.
(note: medium spicy. chillies should be soft and light green in color)
grated coconut : 3 table spoons
capsicum : 2 nos finely chopped to the size of green chillies
udad dal : 1/2 teaspoon
mustard : 1 teaspoon
salt : 3/4 spoon ( as per taste)
cooking oil : 2 table spoons
turmeric powder: 1/2 teaspoon

Method
Heat oil in a kadai. Add Mustard. After they splutter, add udad Dal.
When it becomes light brown, add Grated Coconut. Stir for few seconds.
Add turmeric Powder. Continue stirring.
Add finely chopped Green Chillies and Capsicum.
Add salt and saute for one minute on high flame.
Reduce the flame and continue sauting for another one minute.
Transfer it to a serving dish. Serve with Rice & Dal or Curd Rice.
It make a spicy, but very tasty side dish.

Ingredients
6 Large Capsicums
For Filling:
3 large potatoes
1/2 cup minced red onions
2 cups crumbled paneer
1 tsp dhania powder
1 tsp mirch powder
1 tsp amchur powder
1 tbsp cashewnuts (half-grinded)
1 tbsp minced green chillies
1 tbsp minced cilantro leaves
For Batter:
3 Tbsp besan (chickpea flour)

Method
Cut the capsicums in half and de-seed them.
Sprinkle some salt on them and set it aside for half an hour.Heat 2 Tbsp oil in pan and fry onions till it is transparent. Add the rest of the Ingredients except garam-masala and paneer.Add salt and stir till the potaoes are cooked along with spices (10 mts).
Remove the pan from the stove and add Paneer and garam Masala. Mix it well. Make a thick batter with besan, haldi and salt. Fill the halved capsicums with Filling. Dip the capsicum in batter filling side down. Only dip half of capsicum. Pan-Fry the capsicums by
puuting the filling side down on the pan. Cook both sides and drain it on the paper towel.
Decorate it in a platter and serve as a side dish with a main entree.

Ingredients
1 huge Capsicum (green bell pepper)
2 small Potatoes (skin peeled)
1/4 cup Peas
1 onion (finely chopped)
1 tomato (finely chopped)
1/2 tsp garam masala
1/2 tsp rasam powder
1/4 tsp curry powder
1/4 tsp turmeric powder
1 table spoon chopped coriander leaves
1 tablespoon tamarind water
mustard seeds
oil for frying
salt to taste

Method
Cut capsicum and potato into small pieces. In a kadai, place oil and keep on medium flame.
When it gets hot, add turmeric powder and mustard seeds. When mustard seeds splutter, add finely chopped onions and saute till it turns golden brown.
Then add finely chopped tomato and fry for 3 mins. Now add capsicum, potato, peas and fry for about 15 mins in medium flame.
No need to add any water because when you fry these vegetables, the water content in it is all extracted and that itself will cook the vegetables.
When the vegetables are 3/4 cooked, add tamarind water, salt and all the masalas and stir for another 10-12 mins.
Finally garnish it with chopped coriander leaves and serve it hot with rotis. Delight in!

Ingredients
1/2 kg capsicum (bell peppers)
4-6 medium sized potatoes
1 tsp fenugreek (methi) seeds
3-4 green chillies
1/4 tsp turmeric (haldi)
pinch of asafoetida (hing)
2 tbsp oil
salt to taste

Method
In a pan dry roast the methi seeds lightly. Powder coarsely. Keep aside.
Next peel and cut potatoes into medium sized cubes. Soak them in water so that they don’t turn black.
Wash the capsicums and cut them into medium sized pieces after taking out the seeds.
Heat oil in a pan. When hot add the powdered methi seeds and fry for 1 minute.
Next add slit green chillies, hing and haldi.
Place in potato cubes. Saute on high flame for 2 minutes. Place in cut capsicums and saute.
After 2 minutes reduce heat to medium, add salt to taste and cook till done.
Garnish with coriander leaves and lemon juice just before serving.

Ingredients
1/4 kg paneer
1/4 kg capsicum
2 huge onions
3 huge tomatoes (pureed)
1 tbsp ginger- garlic paste
1 tsp jeera
2 tsp red chilli powder
1 tsp haldi powder
2 tsp coriander powder
1 tsp garam masala
1 cup milk
1/2 cup cream

Method
Grate the onions. Cube the paneer. Slice the capsicums.
In a kadai heat oil, and add jeera. When it splutters, add the grated onions and fry till pink. Add the ginger- garlic paste and fry for some more time. Add the sliced capsicum and fry for 2 minutes. Add all the powder masala and fry. Add the pureed tomatoes and salt. Let it cook. Lastly add the paneer pieces and let it cook in the masala.
Finally add the milk and the cream. Cook for 5 minutes.
Garnish with coriander leaves and serve it hot with hot parathas.

Ingredients
medium sized green chillies 5
besan flour 1/2 cup
grated coconut 1/2 cup
oil 1 tsp
chilli powder 1 tsp
salt as required
oil for deep frying

Method
Make a slit on Green Chillies, and remove all the inside stuff.
Mix the Besan Flour, Grated Coconut, chilli powder, 1 tsp oil, salt, add some water, To make like a chapati dough.
Now take some part of dough and stuff this mixture inside the Green Chilli.
And do the same thing to all the Green Chillies.
And once all are done, deep fry them in oil until they turned to Brown colour.
And it takes very less time and has a very fantastic taste goes well with Sambar Rice or Rasam Rice.