The Colourful World of Capsicum
This page viewed 1169 times
Dhokla Simla Mirch
An excellent finger food that will have you coming back for more! This innovative way of serving Khaman Dhokla in vitamin A and C rich capsicum is a veritable treat.
Preparation time: 15 minutes.
Cooking time: 25 minutes.
Serves 4.
Baking temperature: 200 C (400 F)
Baking time: 20 to 25 minutes.
4 large capsicums
To be mixed together for the Khaman Dhokla batter
½ cup Bengal gram flour (besan)
1-tbsp semolina (rawa)
¼ tsp citric acid (nimbu ke phool)
1½ tsp sugar
½ tsp green chilli-ginger paste
1 tsp fruit salt
the tempering
½ tsp mustard seeds (rai)
1 tsp sesame seeds (til)
A pinch of asafoetida (hing)
4 to 6 curry leaves
2 tsp oil
For the garnish
2 tbsp chopped coriander
- Pierce a fork through each capsicum and roast on a slow flame till they turn black.
- Cool the capsicums. Wash them and remove the skin, stem and seeds. Keep aside.
- Cut the tomatoes into quarters and add approximately 3 cups of water, bay leaves and garlic and boil till the tomatoes are soft. Keep aside.
- Combine the capsicum and tomatoes and blend in a mixer to a smooth purée.
- Combine the corn flour and the milk and add it to the purée.
- Transfer to a deep pan; add salt and simmer for 3 to 4 minutes or till the mixture thickens.
- Serve hot garnished with coriander.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Hi,
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.