My Mom and sister were here last week and I had a very nice time with them. From shopping to Temple visits to the mall, with Arnav my little kiddo, we had a lovely time. And yes we ate a lot…I am visiting my Mom again this month end and can’t wait for the treats from her kitchen. I remember sitting by the dining table for an hour or more after the lunch would be over and chatting to Ma, Nani, Masi and cousins…those were the times…and will come again often! Cause I can never give up chatting to Mom for hours…over any topic under the sun!!! I am already missing her.

While they were here I made stuffed Shimla Mirch (capsicums) and they liked it so this is how it goes-


Stuffed Shimla Mirch (Capsicum)


4-6 Green Shimla Mirch (capsicum) , medium size
4-5 Potatoes medium size
1/2 Onion finely chopped
1 Tbsp green peas
1 small piece ginger, grated
1/2 cup coriander (cilantro) leaves, finely chopped
1 tsp fresh lime juice
1 tsp red chili powder
1/8 tsp turmeric powder (haldi)
1/4 tsp garam masala
1/4 tsp cumin seeds (cumin)
1/4 tsp amchoor powder (dry mango)
salt to taste
1-2 Tbsp Cooking Oil

Stuffed Shimla Mirch (raw)

Method –
Wash and boil the potatoes. Peel them and mash them. Now mix the green peas, chopped onions, coriander, ginger paste, turmeric powder, amchoor powder, red chilli powder, garam masala, salt and lime juice.
In a sauce pan take half tablespoon oil. Add half the cumin seeds and after they crackle add the above prepared mixture.
Stir for 5-7 minutes and take the stuffing off the heat and let it cool.
Take the washed capsicums, remove the stem, and carefully scoop out from the top a small portion- as shown in the picture above. Now remove all the seeds from inside through this opening and make the capsicum hollow. The capsicum can now be stuffed with the potato mixture made above.
Once you are done with stuffing the mixture, next, take little oil in the non sticking skillet and once it is hot enough, add the cumin seeds, let them splutter, now slowly put the stuffed capsicums in the oil and cover with a lid. Keep the flame low and change the sides of the capsicum gently after every 5-7 minutes until the capsicum skin becomes soft. You can add additional salt for the capsicum as per taste.

If scooping the top seems to be tough you can slit the capsicum into two and remove the seeds.  Then addd on the stuffing.
You can also add raisins in the stuffing to make it richer.