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Khaman in Shimla Mirch Recipe

Food becomes interesting with a twist !! Where would we be without imagination and experimentation !! Khaman Shimla Mirch is an innovative simple easy dish yet amazingly delicious. Deseeded capsicums are loaded with khaman dhokla batter and steamed till the fluffy dhokla rises to fill the crunchy vegetable. An aromatic tempering of mustard seeds with other ingredients adds perfect finishing touch to this unique dish, and makes it absolutely irresistible!

  • Prep time:
  • 5mins
  • cook time:
  • 20mins
  • serves:
  • 3 to 4

Ratings :

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Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Gujarati

Course : Snacks

Tags

  • #RegionalDishes
  • #Contest161
Ingredients

Ingredients For Khaman in Shimla Mirch Recipe

Methods
  • 1. Wash the capsicums, dry them properly and cut into two halves vertically. Gently remove the seeds. Sprinkle some chaat masala and black pepper powder on it and keep aside.
  • 2. Take besan, semolina, sugar, ginger chiilli paste, oil, turmeric powder, salt and lemon juice in a mixing bowl. Gradually add water to make smooth thick batter. Make sure no lumps are there.
  • 3. Meanwhile prepare the steamer and switch on the gas on low flame. Now add fruit salt, add little water over it and gently mix in one direction.
  • 4. Pour the batter in the capsicum halves. Keep the capsicum halves in the steamer and steam for 10 to 12 mins. Check with the help of a toothpick.
  • 5. Remove from the steamer and allow it to cool down to room temperature. Cut each capsicum halves into two halves vertically.
  • 6. Tempering - Heat up the oil in tadka pan. Once oil gets heated add mustard seeds, hing and curry leaves. Let mustard seeds crackle and pour the tempering on the prepared capsicum dhokla halves.
  • 7. Garnish with fresh green coriander leaves and serve with green chutney or can be had alone.

Products used in Recipe

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