Jain Food Recipes

Stuff Capcicum In Hot Sauce Recipe

By avni Published: February 7, 2013

• Yield: 6 pieces (6 Servings)
• Prep: 20 mins
• Cook: 30-40 mins
• Ready In: 50 mins

Ingredients

• 6 small capcicum
• Oil for frying
• 100 gm Paneer for stuffing
• 1/4 cup Sweet corn/makai for stuffing
• 1/4 cup Kabuli chana for stuffing
• 1/4 cup Cabbage finely chopped for stuffing
• 1/4 cup French beans chopped and boiled for stuffing
• 4 tsp Coriander leaves chopped for stuffing
• 1/2 tsp green chilli paste
• as per taste Salt
• 1 tsp Chat masala for stuffing
• 4 Tomato puree blanche the tomatoes and churn it for sauce
• 2 Tej patta for sauce
• 1/2 tsp Black pepper for sauce
• 1/2 tsp Oregano for sauce
• Salt add as required in sauce
• 4 tbsp Tomato Sauce for sauce
• 1/2 tsp Capsico sauce/Red chilli for sauce
• 2 tbsp Salary for sauce
• 1 tbsp oil

Instructions

1. Add oil in the kadai and heat it on medium flame
   
2. Add Tej patta and all the ingredients for sauce. Heat it for 2 mins ad keep it aside
   
3. Mix all the ingredients together for stuffing and suff them in the capcicum and deep fry them
   
4. Pour the hot sauce on the capcicum
   
5. Bake it in the oven for 180 degree C for 20-25 mins
   
6. Serve hot with chapatti
   

• Cuisine: Indian
• Course: Side Dish
• Skill Level: Moderate