Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you a way to prepare a special dish, Capsicum and tomato salsa stuffed upma cheese kebaab. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Capsicum and tomato salsa stuffed upma cheese kebaab Recipe. Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women This capsicum tomato cheese sandwich is. Step by step instructions to make Tomato Capsicum Salsa.
You can have Capsicum and tomato salsa stuffed upma cheese kebaab using 22 ingredients and 13 steps. Here is how you cook that.
Ingredients of Capsicum and tomato salsa stuffed upma cheese kebaab
- Take of For the kebaab dough-.
- It’s 11/2 cup of upma (used thick rawa made from wheat for making upma).
- Take 1 of egg(1/2For dough+1/2for outer crust).
- Make ready 1 of carrot grated.
- Prepare to taste of Salt.
- Take 1 tablespoon of lemon juice.
- You need to taste of Red chilli powder.
- Prepare 2 of green deseeded chillies finely chopped.
- It’s Handful of finely chopped coriander leaves.
- You need of Handfull of fried crushed peanuts(optional).
- You need 1/2 cup of Bread crumb.
- Take of For the kebaab stuffing-.
- Prepare 1 of finely chopped medium size tomato.
- Prepare 1 of finely chopped capsicum small size.
- Make ready 4 tablespoon of grated cheese.
- You need 1/2 teaspoon of chaatmasala.
- Make ready 1 tablespoon of chopped coriander leaves.
- You need of For outer covering of capsicum tomato salsa stuffed cheese kebab.
- You need of Bread crumbs 1/4 cup or as per requirement.
- Take 1/2 of egg.
- It’s of Oil for shallow frying kebaab.
- It’s of some chopped tomatoes and capsicum for serving the kebaab.
Tomatoes stuffed with spicy sweet corn salsa and baked.The next day, begin by making the salsa.Place the tomatoes in a bowl, pour boiling water over them, then after When you're ready to barbecue the kebabs, take the two skewers and thread a mushroom on first (pushing it right down), followed by a piece of onion, a piece of pepper and a cube of cheese. this recipe of capsicum, onion and tomato chutney is shared by one of our follower. however i have changed it slightly to my husband's taste. my husband really loved this recipe and i was more than happy to eat rotis with this chutney. he even enjoyed it with hot steamed rice too. i usually do not.Stuffed parathas are so versatile recipe, because you can pretty much stuff anything inside a paratha.
Capsicum and tomato salsa stuffed upma cheese kebaab instructions
- Take wide mouth deep bowl add in all the ingredients and mix nicely with your hand.use less salt because it is already present in upma..
- Now ready the capsicum and tomato salsa for the kebaab stuffing,add in all the ingredients and mix with a spoon and keep it aside..
- Take out bread crumb in a plate and 1/2 whipped egg in a bowl..
- Divide kebaab dough into equal parts one portion should be of tennis ball size..
- Make a small ball from each portion of kebaab dough..
- Now flatten this small ball of kebaab dough on your palm and keep 1 tablespoon of capsicum, tomato and cheese salsa..
- Gather all the ends of kebaab dough and cover the stuffing..
- Now first dip kebaab in whipped egg and then roll them with the bread crumb and give nice disc shape..
- In a same way ready all the disc..
- Now if you want you can keep this kebaab disc inside the fridge for 10 minutes to set or directly fry them on a nonstick tawa..
- Heat around 4 tablespoon of oil on a nonstick girdle(tawa)..
- Shallow Fry all the capsicum and tomato salsa stuffed upma cheese kebaab both the sides until crispy and brown..
- Switch of the flame and serve these healthy kebaab for your kids at the time of tea with chutney or sauce of your kids choice or you can enjoy these hot kebaab just like that..
Carrots, cabbage, cauliflower, broccoli, tomato spinach, methi all go well to make this.Try our easy to follow stuffed baked capsicum recipe.Top capsicum with salsa, scatter with coriander sprigs and serve with lime wedges.
Heat oil in a big kadai/pan and.Fill the capsicums with the stuffing, making sure to leave space for the rice to expand (don't stuff in as much as can fit).Place the stuffed capsicums in a large saucepan so they fit snugly one next to the other.Combine all the sauce ingredients in a large bowl, then carefully pour over the capsicums.Yoghurt Dip, Indian Curd Dip with Spring.
