#) This is an Indian cuisine, specially served as appetizer item. This is too tasty to imagine. You may try this at home. Let's try.
Ingredients:
=> Large yellow capsicums ----- 2 nos
=> Large red capsicums ----- 2 nos
=> Large Onions ----- 2 nos
=> Honey (for glazing) ----- 4 tbsp
filling:
=> Garlic ----- 10 cloves
=> Butter ----- 4 tbsp
=> Bread ----- 8 slices
=> Boiled Red Kidney Beans ----- 1.5 cups
=> Toasted Pine Nuts ----- 1/4 cup
=> Salt ----- 1 tsp
=> Black Pepper ------ 1 tsp
=> Processed Cheddar Cheese (Grated) ----- 1/4 cup
=> Mixed Dried Herbs ----- 1 tsp
=> Vegetable Oil ----- 1 tsp
=> Tomato Pureé ----- 2 tbsp
Tamarind sauce:
=> Tamarind ----- 50 g
=> Warm water ----- 1 cup
=> Sugar ----- 2 tbsp
=> Salt ----- 1 tsp
=> Black Pepper ----- 1/4 tsp
=> Chili Powder ----- 1/2 tsp
=> Cumin Powder ----- 1/2 tsp
Preparation:
= Cut off the tops of the capsicums and remove the insides. Peel the onions and leave them whole. Place the onions with bay leaves in a pan of boiling water which covers the onions completely.
= Reduce the heat and simmer for 10-12 mins. Drain and set aside to cool. Reserve half a cup of water. Cut a small piece of the bottom and top of each onion so that it can stand upright.
= Using a sharp knife and a spoon, scoop out all but 3-4 outer layers of the onions. Chop the scooped out portions and set aside. For the filling, peel and crush the garlic and mix well with the butter.
= Spread the garlic butter on the bread slices and toast in an oven till crisp. Cool and cut the bread into small squares or croutons.
= Mix together the boiled red kidney beans and pine nuts, croutons, salt and grated cheese in a bowl. Add half the mixed herbs.
= Heat the oil in a pan and add the chopped onions and sauté for 3-4 mins. Add the remaining herbs, tomato puree and salt and cook for 2 mins.
= Add the reserved water and cook on low flame for 8-10 mins. Remove from heat , allow to cool and puree in a blender. Transfer into a bowl, add the bean mixture and mix well. Preheat the oven to 180 degree C.
= Fill the capsicum and the onions with the bean mixture. Place the vegetables on on a greased baking tray and bake in the preheated oven for 15 mins.
= Brush with the honey and serve hot.
Tamarind Sauce:
= Soak the tamarind for 30 minutes in the warm water. Mash the pulp and strain through a fine sieve. Heat a pan: add the sugar and tamarind pulp along with the remaining ingredients.
= Cook the pulp till it thickens to the constituency of a sauce. Pour into a bowl or small jug.
=> Large yellow capsicums ----- 2 nos
=> Large red capsicums ----- 2 nos
=> Large Onions ----- 2 nos
=> Honey (for glazing) ----- 4 tbsp
filling:
=> Garlic ----- 10 cloves
=> Butter ----- 4 tbsp
=> Bread ----- 8 slices
=> Boiled Red Kidney Beans ----- 1.5 cups
=> Toasted Pine Nuts ----- 1/4 cup
=> Salt ----- 1 tsp
=> Black Pepper ------ 1 tsp
=> Processed Cheddar Cheese (Grated) ----- 1/4 cup
=> Mixed Dried Herbs ----- 1 tsp
=> Vegetable Oil ----- 1 tsp
=> Tomato Pureé ----- 2 tbsp
Tamarind sauce:
=> Tamarind ----- 50 g
=> Warm water ----- 1 cup
=> Sugar ----- 2 tbsp
=> Salt ----- 1 tsp
=> Black Pepper ----- 1/4 tsp
=> Chili Powder ----- 1/2 tsp
=> Cumin Powder ----- 1/2 tsp
Preparation:
= Cut off the tops of the capsicums and remove the insides. Peel the onions and leave them whole. Place the onions with bay leaves in a pan of boiling water which covers the onions completely.
= Reduce the heat and simmer for 10-12 mins. Drain and set aside to cool. Reserve half a cup of water. Cut a small piece of the bottom and top of each onion so that it can stand upright.
= Using a sharp knife and a spoon, scoop out all but 3-4 outer layers of the onions. Chop the scooped out portions and set aside. For the filling, peel and crush the garlic and mix well with the butter.
= Spread the garlic butter on the bread slices and toast in an oven till crisp. Cool and cut the bread into small squares or croutons.
= Mix together the boiled red kidney beans and pine nuts, croutons, salt and grated cheese in a bowl. Add half the mixed herbs.
= Heat the oil in a pan and add the chopped onions and sauté for 3-4 mins. Add the remaining herbs, tomato puree and salt and cook for 2 mins.
= Add the reserved water and cook on low flame for 8-10 mins. Remove from heat , allow to cool and puree in a blender. Transfer into a bowl, add the bean mixture and mix well. Preheat the oven to 180 degree C.
= Fill the capsicum and the onions with the bean mixture. Place the vegetables on on a greased baking tray and bake in the preheated oven for 15 mins.
= Brush with the honey and serve hot.
Tamarind Sauce:
= Soak the tamarind for 30 minutes in the warm water. Mash the pulp and strain through a fine sieve. Heat a pan: add the sugar and tamarind pulp along with the remaining ingredients.
= Cook the pulp till it thickens to the constituency of a sauce. Pour into a bowl or small jug.
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