Thursday, September 22, 2011


Capsicum - 3 big 
Potato - 2 medium sized (boiled and mashed)
Onion - 1 medium (sliced length wise)
Paneer - 1/2 cup (crushed)
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Ginger-Garlic Paste - 1/2 tsp
Cumin Seeds - 1 tsp
Mint Leaves - a few
Rice - 1 cup (cooked)
Salt - to taste
Oil - 1 tblsp


  • Heat oil in a pan and add in the cumin seeds. Once they splatter, add onions and ginger-garlic paste. Saute onions till golden brown. 
  • Add mashed potatoes, crushed paneer, turmeric powder, chilli powder, garam masala powder and salt. Mix well, take it off the stove and keep aside.
  • In the same pan, heat some more oil and add in cumin seeds, some sliced onions and mint leave. Saute for a few minutes and keep aside. (This is for garnishing.)
  • Take the capsicums, cut out the top and make a hollow in it by removing the seeds.
  • Stuff the capsicums with the potato mixture and keep aside.
  • Take a glass bowl and grease the base with oil.
  • Put in the cooked rice and place the stuffed capsicums over it. Spread out the roasted onions and mint leaves garnish over the rice.
  • Pre-heat the oven for 180 degree Celsius.
  • Once pre-heated, place the bowl inside and cook for 15 mins.
  • Nansicum-Riceburg ready! :)

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