I’ve been slacking. Big time. I first lost interest in posting to this blog when life took over (hello baby, you’re 3 years old now!) and it just got too busy to be spending my time on posting recipes for mostly unappreciative people. But I’ve gotten over that (the unappreciated people, not the baby!) and here I am again! And this time around we’re going to the original essence of blogging! So now the posts will include
some a lot of chatter along with recipes that we love and would love for you to share! Sabeen, my-food-blogger-in-crime, will get back here soon too, so there is much fun around the corner!
I believe that the dish I am sharing today is of Arab origin. I’m not entirely sure. All I know is that it is very very tummy. My sister would make this for me and I never bothered to learn how to make it myself because every time I had a craving, I would just commission her to make it for me. I think she indulged my demands the most while I was pregnant and off late I have noticed her getting lazy and slacking at my cook-it-for-me requests. So, there was only one thing to be done now…I decided to corner her and weasel the recipe out her. Oh it’s so gloriously easy and delicious!
I must admit that one of the bigger reasons to re-start blogging was how obliged I’ve been feeling to share the this recipe (and the salted caramel popcorn recipe) with people who have asked for it. I love sharing my recipes just as much as I enjoy trying recipes from others. And anyone who knows me knows that I do not hesitate to ask for a recipe when I like something someone has made. Some are generous and share right away, some need a fair amount of coaxing and stalking and there are always some who will eat toothpaste for breakfast before they share the love. We’ll talk about the last type when I am in the mood for a rant someday.
But for now, on to business. I present to you, the most delicious way to eat your capsicum.
Apart from an appetite, you will need the following:
Oil - 1-2 tbsp
Ginger paste – 1 tbsp
Garlic paste – 2 tbsp
Onions - 2 medium sized, chopped
Green chilies – 6-12, finely chopped
Minced meat – 400g (it doesn’t matter if it’s chicken or beef, whatever flavor you prefer. It tastes kick ass both ways)
Cumin powder – 1 tsp
Red chili powder – 1 tsp
Bouillon Cubes – 2 (either chicken or beef, depending on what meat you are using)
Parsley – 1/2 cup, chopped
Rice – 2 cups, washed and drained
Water – 5 cups, boiling
Salt – as per taste
Tomato paste – 4 tbps
Capsicums – 6-8, large and even shaped (ideally they should be able to stand on their own)
For the saucy tomato:
Tomatoes – 8, large, quartered
Green chilies – 1-2
Salt – as per taste
Step 1: Preparing the meat
- Heat the oil in a vessel and add the ginger paste and garlic paste and saute for a couple of seconds.
- Add the chopped onions and green chilies. Fry until the onion is translucent.
- Add the washed and drained minced meat, cumin powder, chili powder and bouillon cubes and mix well.
- Cook on low fame for 15-20 minutes, or until the meat is cooked. You may add a little water if needed to avoid any burning or sticking.
- Once cooked, turn off the flame and add the chopped parsley. Set aside.
Step 2: Preparing the rice
- In a vessel add the boiling water, half the amount of salt you would usually add (roughly 1-2 tsps) and add the rice.
- Allow to cook until half done.
- Drain, run over with cool water and drain again. Set aside.
Step 3: Preparing the filling
- Mix together the minced meat prepared in Step 1 and the rice prepared in Step 2 along with the tomato paste* and mix well.
Step 4: Preparing the capsicums
- Using a knife, horizontally chop off the “head” of the capsicum. Do not throw off the head. (See picture above if you don’t get it.)
- Using a knife, clean out the side of the capsicum. Set aside. Repeat for all capsicums.
Step 5: Preparation for the saucy tomato
- In a blender, add the tomato, salt and chilies. Whizzzz away until blended.
Step 6: Putting it all together, cooking and eating!
- Take a vessel that is higher than the height of the capsicum and in which all the capsicums fit tightly, standing upright. To test, place all the cleaned out capsicum into the dish. They should fit well supporting each other. You do not want the dish to be too wide that there are huge gaps/spaces between the standing capsicums. If there are gaps, the capsicums may topple over while cooking. It is better to use 2 smaller vessels that will hold the capsicums close together, rather than one very wide one.
- Pour the blended tomato prepared in Step 5 into the vessel.
- Take the capsicums prepared in Step 4 and stuff with rice and meat mixture prepared in Step 3. Fill almost to the top and place the capsicum head on top. Place the capsicum into the dish with the blended tomato. Repeat until all capsicums are filled and placed into the dish.
- Cover the dish and turn on the heat to medium and cook for about 20-25 minutes or until the capsicums are done.
- Serve the capsicums hot, and don’t forget to get a helping of the saucy tomato! It totally completes the dish!
That’s it! It may look elaborate because I’ve broken down the steps for clarity, but it is truly a really easy dish to prepare when you get down to it. I hope you do give it a try!
Feel free to ask if you have any questions (or if have mentioned an ingredient and then not used it in the directions, like I have done before! :D)
(Click my name to see all my recipe posts!)
* Update on 10 Apr: Of course I had forgotten to use up the tomato paste when I wrote this down! Typical! Thank you for noticing Dee :*
Disclaimer: I would like to remind you that I like my food on the spicy side, so feel free to adjust/omit the chilies according to your tolerance!