| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Andhra |
|
1 |
servings |
INGREDIENTS
| 12 |
|
Capsicums *; up to 18 |
| 1 |
|
Onion; Chopped Finely |
| 4 |
tb |
Grated Fresh Coconut |
| 6 |
|
Cashew Nuts; (Jumbo size) |
| 6 |
|
Groundnuts; (Candlenuts or Macadamias can be used as substitute) |
| 1 |
ts |
Jeera; (Cumin Seeds) |
| 3 |
ts |
Til; (Sesame Seeds) |
INSTRUCTIONS
MASALA
This recipe is popular in Andhra Pradesh, India. I have had it as a drink
snack.
* (Serrano, Jalapeno, and Habanaro if you're really into serious fire)
1. Wash capsicum. With small knife scoop out the center portion of capsicum
leave stem stem. So that you have a small opening to fill.
2. Grind coconut, cashew nuts, groundnuts, jeera, til into a thick paste.
It must not be too watery.
3. Now heat oil, golden brown finely chopped onion add the masala and cook
for 7-8 minutes.
4. Leave the masala to cool.
5. After masala is cool, fill capsicums with it completely.
6. In a hollow pan, add little oil and place the capsicums to cook.
7. Cover with a lid. As each side browns, place the capsicum accordingly so
that the uncooked portion browns.
8. It's very delicious and can be eaten with chapathi. It is a good drink
snack.
Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Mar 28, 1999,
converted by MM_Buster v2.0l.
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