Stuffed BellPeppers (Bharva Shimla Mirch)

Ingredients...............

1. Bell Pepper-3
2. Oil for fry- 3 tbsp

For Filling.............

1. Boiled Potato- 1 cup in small diced
2. Green frozen peas- 1/2 cup
3. Sweet corn- 1/2 cup
4. Green chopped chili- 2 tbsp
5. Onion sliced- 1/4
6. Red chili powder- 1/2 tbsp
7. Turmeric powder-1/2 tbsp
8. Corriander powder- 1tbsp
9. Mango powder- 1/2 tbsp
10. Oil for fry- 1/4 cup
11. Salt to taste
12. Thread for binding

Method............

• Heat cooking oil in a pan on medium flame, till hot. Add sliced onion fry till soft then add red chili powder and turmeric powder, green chili and cook about 1 .


• Now add boiled potato ,green peas and sweet corns and fry about 2 min then add all rest spices like (coriander powder, mango powder, salt ) fry about 2 min, and mash using masher and transfer to another vessel.



• Wash the peppers well and pat dry with paper towel. Cut the top off about 1" from where the stem is attached. Remove all the seeds and pith and discard.

  Fill each pepper to the top with the mashed potato mix. Press down and top up to ensure they are well filled, now keep the cuted part of bell pepper and wrap it with thread tightly.

• Heat the 3 tbsp cooking oil in a shallow pan on a low flame. When hot add the peppers (standing up) and fry till soft.

• Gently turn the peppers over onto their tops so that the potato can fry. Fry till golden. Turn off fire.

• Place peppers on a plate lined with paper towel to allow excess oil to be soaked up. and now cut the thread and remove the top, and cut the pieces just half............  When this is done, serve.

Friut Dip

Ingredients................

1. Blue Berries- 10-20
2. Peach peeled small diced- 1/4 cup
3. Apple peeled small diced- 1/4 cup
4. Banana small diced- 1/4 cup
5. Pears peeled small diced- 1/4 cup
6. Thick curd- 1/4 cup
7. Salt- 3 pinch
8. Sugar- 1- 1/2 tbsp

Method.............

• Mix all ingredients and keep in a freeze about 1 hour.





• Fruit dip is ready to eat with tortillas.

Breaded Dahi Vade

Ingredients.........

1. White Bread slice- 7-8
2. Sweet Thick curd- 1 bowl
3. Oil for fry- 1 1/2 cup
4. Water-1/2 cup

Method..............

• Cut the sides of bread and break in small pieces like....


• Spread some water and make a soft dough like a wheat dough.

• Now make a small ball (if you want, fill some dry sliced dryfuit in the middle of balls).

• Heat the wok and fry bread balls until golden brown both sides.


• Place the balls in tray and put sweet curd on it, and leave for 1 hour.


• Now bread balls looks like double and put some more curd and tamarind chatney.

• Breaded Dahi Vade is ready to eat.

Salted Snacks

Ingredients..................

1. Plain Flour- 250 gm
2. Oil- 100gm
3. Carom seeds (azwain seeds)- 1 tbsp
4. Salt- 1 tbsp
5. Water- 1/2 cup
6. Oil- 2 cup for frying

Method...................

• Take a bowl , pour plain flour, oil- 100 gm, salt, carom seeds and mix it well and make a smooth dough using some water.
• Now wrap the dough in cling film and leave it for 2-3 hours.
• Make a Small ball using palm, roll it 7 inch diameter and 1mm thick.


• Heat the oil low medium heat and cut it in diamond shape using knife. you can make different shapes.

• Fry till golden brown both sides.



• Salted snack is ready to serve

Lamb Stew

Ingredients.................

1. Lamb-1kg
2. 
   Sliced Onion- 3 Bowl
3. Garlic- 4-5
4. Whole Dry Red Chili- 3-4
5. Black Pepper Seeds- 30-40
6. Brown Cardamon- 2-3
7. Green Cardamon- 2-3
8. Cinnamon- 2 inch
9. Clove- 10-15
10. Star Anise- 2
11. Nutmeg- 2 inch
12. Bay Leaf- 2
13. Salt to taste
14. Coriander Powder-2tbsp
15. Turmeric Powder-1 tbsp
16. Red Chili Powder- 1tbsp
17. Mustard Oil- 7tbsp
18. Water- 3 cup

Seasoning................

1. Cumin Seeds- 1/2 cup
2. 
   Brown Cardamon- 4
3. Cinnamon- 1 inch
4. Coriander Seeds- 2tbsp(optional)

Making Seasoning.................

• Mix all spices together and crushed help with Processor.

Method.................

• Heat oil low medium heat and drop bay leaves when bay leaves turn light golden brown add all dry whole spices one by one.


• After 2 min add garlic clove and cook 2 min till golden brown, then add sliced onion.

• Fry onion about 10 min or till golden brown and soft, Now add Lamb and seasoning and cook 15 min.



• After 10 min add coriander powder, red chili powder,turmeric powder and mix it well, and cook again 20 min

• When Lamb turn to golden white and hard then check it's tenderness, If toothpick/fork insert inside easily that means chicken has half cooked.

• Add 2-3 cup water, it's depend on you how much thick gravy, you want, Cover from lid and leave about 12 min again.




• Lamb Stew is ready to serve.