Recipe – Stuffed Capsicum / Bharwa Shimla Mirch / Stuffed Bell Pepper / Baked Stuffed bell pepper

via Recipe – Stuffed Capsicum / Bharwa Shimla Mirch / Stuffed Bell Pepper / Baked Stuffed bell pepper

Recipe – Corn Cheese Monaco Bites

Recipe – Corn Cheese Monaco Bites


Prep Time: 10 Minutes

Cook Time: 15 Minutes

Serves: 5


  • Salty Monaco biscuits: 35
  • Grated Mozzarella or Cheddar cheese: 1/2 cup
  • Sweet Corn kernels: 2 cup
  • Water: as required
  • Butter: 1 tablespoon
  • Onion: 1 medium, chopped
  • Green chili: 2, finely chopped
  • Salt: To taste
  • Black pepper powder: ½ teaspoon
  • Dried Oregano: 1/2 Teaspoon
  • Lemon juice: 1 teaspoon


  • Pre-heat the oven to 375 F.
  • Boil 4-5 cups water in gas. Add sweet corn and let it boil for 5 minutes. Drain the water.
  • In a bowl, add the boiled sweet corn, onion, chili, salt, black pepper powder, oregano and lemon juice. Toss everything well.
  • In a greased baking tray place the Monaco biscuits. Add 1 teaspoon of the corn masala and grated cheese on top. Likewise make all the Monaco toppings.
  • Bake them in the pre-heated oven for 10 minutes.
  • Take out and serve immediately, otherwise biscuits will become soggy.


Recipe – Lauki Muthiya

Recipe – Lauki Muthiya / Dudhi Muthiya / Steamed Bottle Gourd Dumplings


Prep Time: 20 minutes

Cook Time: 35 minutes

Serves: 4


For the dough:

  • Aata (Wheat flour): 2 cups
  • Gram Flour (Besan): 1/4 Cup
  • lauki: Grated, 2 cups
  • Salt: 1 ½ Teaspoon or to taste
  • Baking soda: 1 teaspoon
  • Ginger: ½ teaspoon paste or crushed
  • Green chili: ½ teaspoon paste or crushed
  • Red chili powder: ¼ Teaspoon
  • Turmeric Powder: ¼ Teaspoon
  • Garam masala powder: ¼ Teaspoon
  • Aamchur powder: ¼ Teaspoon
  • Cumin powder: ¼ Teaspoon
  • Water: As required
  • Oil: 2 Tablespoon

For tempering

  • Oil: 1 tablespoon
  • Curry leaves: 6-8
  • Green chilies: 3-4, cut each, length-wise in to 2 pieces
  • Dried red chili: 1
  • Mustard Seeds: 1 Teaspoon
  • White sesame seeds: 1 Teaspoon


  • In a bowl mix all the dough ingredients except oil. Knead a soft dough. If required then only use water for kneading. Now use oil to smooth the dough.
  • Add water in steamer. Put it to boil on gas in high heat. Grease the steamer tray and place it on the vessel.
  • Spread some oil in your palm. Roll the dough to 1-inch diameter and 5-6 inch lengthy solid cylinders as many as you can make. Grease those cylinders using 1 tablespoon oil.
  • Place them on the greased steamer tray.
  • Steam in high flame for 25-30 minutes or until a toothpick inserted comes out clean. Flip the sides after 15 minutes using a tong or spatula.
  • Take out the cylinders and let it cool for 20-30 minutes.
  • Cut each cylinder horizontally into thin pieces.
  • To prepare the tempering, heat oil in a pan, add curry leaves and mustard seeds. Once the seeds are cracked, add green chili and dried red chili. Stir. When chilies are fried, add sesame seeds. saute for 30 seconds. Now add the steamed pieces and saute for 2-3 minutes.
  • Serve hot with green chutney.

Cook’s Note:

  • You may serve this in main course dipped in kadhi

Recipe – Matar Paratha

Recipe – Matar Paratha /  Green Peas Stuffed Paratha


Prep Time: 25 mins

Cook Time: 20-25 mins

Serves: 5 Paranthas


For the dough:

  • Whole wheat flour (Aata): 2 cups
  • Water: As required
  • Oil: 1 teaspoon

For the fillings:

  • Green Peas: 1 and 1/2 Cup
  • Ginger-green chili paste: 1/2 Teaspoon
  • Oil: 1 tablespoon
  • Salt: ½ Teaspoon or to taste
  • Sugar: ¼ Teaspoon
  • Cumin seeds (jeera): ¼ teaspoon
  • Red chili powder: ¼ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Aamchur powder: ¼ Teaspoon

For the paratha:

  • Ghee or butter to roast


  • Knead wheat flour using water and make a soft dough. Cover it with a wet cloth and keep aside for 10 minutes.
  • To make stuffing, heat oil in pan, add cumin seeds, when it changes color, Add add green peas, ginger-green chili paste, salt, sugar, red chili powder, garam masala powder and aamchur powder. Mix well. Cover till peas are cooked properly. Turn off heat and let it cool. Mash the cooked peas.
  • Take the aata dough, divide into 5 equal portions
  • Divide the peas stuffing into 5 equal portions as well.
  • Roll out wheat ball to small discs, add a portion of prepared stuffing in the center, seal the edges and lightly roll out into thick parantha. Use dry flour while rolling.
  • Heat a non-stick tawa. Place the prepared parantha on it and roast with ghee or butter till both sides are done evenly.

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