STUFFED CAPSICUM RANGOLI...

RECIPE:

INGR:

Capsicum                 3 ( one in each colour )
Sweet potato            150 gm
(boiled & mashed)
Corn kernels            100 gm
(boiled )
Paneer                       150 gm
(crumbled)
Pepper pd                  1 tsp
Cumin pd                   1 tsp
Chilli flakes                1 tsp
Garam masala            1 tsp
Ginger garlic paste    2 tsp
Coriander                    1 tbsp
(finely chopped)
Salt to taste
Oil for shallow fry

Method:

1. Wash the capsicums, remove the seeds and cut into segments as shown above.
2. In a mixing bowl put all the other ingredients and make into a stuffing.
3. Stuff each capsicum segment with this mixture and rest it for 10 mts.
4. (Can refrigerate and fry them before serving.) 
5. Heat a shallow pan and pour 3 tbsp of oil.
6. On heating, place the capsicums upside down and saute them on slow flame for 6 - 8 mts.
7. Turn them around and repeat the same; drizzle some oil around them if needed.
8. When a nice crispy golden brown covering is formed, remove them.
9. Serve them hot with chappati, pulao etc.

Note:

• A good friend of mine taught me to disintegrate the capsicum as they cook better this way.
• Also serving and partaking it becomes convenient.
• The sweetness in the sweet potato, corn kernels and paneer really lend a good taste.
• Ordinary potato can also be used for this, if desired.