My name is Brinda Pramodh. I’m from Bollandanda family, and married into Machetira family.
After graduating from Jyothi Nivas College, Bangalore, I pursued an MBA in finance from IGNOU, after my both children were born. I am an enthusiastic learner and passionate about every little thing I do. Professionally, I have found myself the most self-satisfying role – that of homemaker!
I was introduced to cooking in my early childhood days when my parents bought kitchen kit toys for me. Playing with them was one of my favourite pastimes as a child. As I grew, the toys were replaced with the real kitchen items, and my interest, and enthusiasm for cooking continued.
I enjoy experimenting in cooking with unique combinations, like bitter gourd and melon seeds, soya bean or bottle gourd in bisibele bath, and bitter gourd roti. Though I cook with a lot of ease, sometimes I take more time thinking “what to name the dish?”!
The recipe I wish to share has been passed on from my grandmother to my mother. Though the procedure looks lengthy, I have seen my mother cook it effortlessly. Well, it is one of the best dishes my brother Kritish and I enjoy from our “Mom’s kitchen”.
STUFFED CAPSICUM WITH KHEEMA
Kheema 100-150 gms (Minced Meat)
Potatoes 2 big
Onion 1 finely chopped
Garlic 2 pieces finely chopped
Coriander leaves2 tbsp finely chopped
Oil 2½ tbsp.
Whole Jeera 2 pinches
Turmeric powder 2 pinches
Red chilly powder 1½ tsp
Salt to taste
- Heat ½ tbsp oil in a pressure cooker. Add a pinch ofwhole Jeera followed by finely chopped garlic and sauté.
- Add Kheema and sauté on low flame till the water separates
- Add a pinch of turmeric powder, ½ tsp red chilly powder and sauté.
- Add a little water, salt to taste and pressure cook .
- After kheema is cooked drain out the excess water by cooking it on low flame and make it dry.
- Keep it aside to cool
Step 2 with Potatoes
- Boil potatoes, peel and mash them
- Add a pinchof turmeric powder, 1 tsp of red chilly powder, salt to taste and mix well. Keep aside
Step 3 Mixing Kheema with the potatoes
- Heat 1 tbsp oil. Add a pinch of whole jeera followed by finely chopped onions and sauté.
- Once the onions are cooked, add the potato mixture prepared in step 2 and cook for a while
- Now add the kheema preparedin step 1 andfinely chopped coriander leaves. Mix them well.
- Cook for a while and then keep aside to cool.
Step 4 with Capsicum
- Cut the capsicum at the centre and deseed them
- Sprinkle some salt over it (sprinkle some red chilly powder too, if you like)
- Steam it. Do not over cook (to retain its crispiness )
- Let it cool
- Now stuff the capsicum with the filling prepared in step 3
- Spread some rice flour/chiroti rawa on a plate, and rub the stuffed side of the capsicum over it.
- Heat 1 tbsp of oil in a flat-bottomed pan and cook the stuffed side of the capsicum on a low flame till golden brown.
And your dish is ready.
January 18, 2015 at 5:10 pm
Mouthwatering and yes it doesn’t seem as tedious. Awesome Brinda!
Anu Bharath says:
January 20, 2015 at 7:51 am
B A Tata says:
October 14, 2016 at 2:10 pm
Mouth watering dish…….👌👍