When I was working in Ajmer, Rajasthan during
1968 , I had a fancy for making this Shimla Mirch Aloo Stuffing just for
fun. Preparation used to consume lot of
time and I could just afford it because there were not much of television those
days. Though the utility gadgets have improved , the method remains the
same. You can try this recipe which has
been supplemented by Digital Images as I am proceeding with the cooking.
Ingredients
|
Quantity
|
|
Potato
|
_
|
500 grams
|
Shimla Mirch- Green
|
_
|
4 nos
|
Shimla Mirch- Red
|
_
|
1 no
|
Curry Leaves
|
_
|
6 to 8
|
Green peas
|
_
|
30 gms
|
Lemon
|
_
|
1 no
|
Cooking oil Refined
|
_
|
10 ml
|
Jeera
|
_
|
10 ml
|
Ginger
|
_
|
Small pieces
|
Coriander Leaves
|
_
|
Finely chopped
|
Salt
|
_
|
to taste
|
Keep the ingredients cleaned and handy.
Step 2 :
Make a “V” with a sharp knife and cut along the
middle of the Shimla Mirch (Capsicum), separating the Shimla Mirch in two parts. You will know the
importance of this V Cut , as you make them. Remove only the seeds and do not
touch any other portion . You can use the Crochet needle , which is available for Rs 10 at any fancy and novelty shop. The Shimla Mirch without seeds has the much needed
strength , when subjected to steam . Please keep this in mind. Store them in
pairs, as they are cut.
Step 3 :
Mix a small amount of cooking oil and salt in a small
container . Smear the Shimla Mirch all-round with this , which will enable the Shimla Mirch
to absorb the salt.
Step 4 :
Steam the potatoes and green peas
separately in a pressure cooker for 3 whistles. Peel and mash the Potatoes into
a fine dough with a little refined cooking oil and keep it aside for a few
minutes. Now heat a kadai and add
cooking oil. In any usual method convenient to you , you can prepare the masala
with Chilly Powder, Red Capsicum, Little Asafoetida , Jeera , Ginger, Curry
Leaves and salt. When ready , add the Potato dough . Keeping the flame under
simmer , heat the potato and the masala to a good consistency free from water. If you feel , you can add one lime juice and turn the stuffing , after the stuffing is cooled.
Step 5 :
We are going to use 4 stainless steel
small bowls. These square bowls help maintain the Shimla Mirch in vertical
position when subjected to steam pressure. Fill both the halves separately with
the potato mix and for consolidating you can use the Chop Sticks , which I normally use.
You should always take Shimla Mirch in
pairs. The “V Cut” now will help you to position the two halves properly .
Step 6 :
Now , keep the Shimla Mirch ,
positioning each of them carefully over the small square bowl to keep them
vertical and stable during steaming. You can also use a small circular bowl as
shown above for giving support to the Shimla Mirch. Use the pressure
cooker with sufficient water below . You can wait upto 2 whistles for the
cooking , since the potato is already cooked. Allow 10 minutes for cooling
inside the pressure cooker. Take out the stuffing carefully and organise with
the base bowl.
Step 7 :
The
Cooked Shimla-Mirch-Aloo can be served in the same square bowls.
I have seen children eating the stuffing with a spoon and enjoying , holding the square bowl in their hands. I hope you are enjoying this methodology. This method demands concentration .
Rangarajan Ramaswamy Bangalore 06.04.2013
What a wonderful post, Uncle! I really enjoyed reading it and it looks so delicious! Excellent photographs too... well done!
ReplyDeleteI look forward to trying the recipe soon! :)
Best Wishes,
Vaish
Dear Vaish
DeleteWell. I knew for sure that you will be the first person to offer comments. This is the first recipe ,I tried when I got the Gas connection in 1968 in Ajmer. I paid Rs 92 for the gas stove , Rs 21 for the Gas cylinder from my first month's salary. The Indane gas was delivered the next day. I used the Crochet Needle ( a knitting needle used to knit white leela lace threads – has a small hook at one end and circular at the other end) for removing the seeds from Shimla Mirch. You can try this on Saturdays or Sundays , where you can spare a good time. I use this Crochet Needle for deseeding green chillies , after slicing the Green Chilly as discs. You should always keep a set of six small square or circular bowls which will always come handy , when you think of them. I shall appreciate if you share this with Harish. With best wishes Rangarajan Bangalore 07042013 03:45 pm
Dear Vaish
DeleteWell. The mango season has started and I shall reserve some posts for the mangoes. I have some grip on the photos as I have clocked almost 10000 digital shots from my camera thanks to ING Vysya Bank Project in 2003. With best wishes Rangarajan Bangalore 07042013 03:50 pm
Dear Vaish
DeleteWell. I have replaced the helpful utility with the current one , incorporating the role of Crochet Needle . With regards Rangarajan Bangalore 09.04.2013 09:00 am
ReplyDeleteDear Mr Dhiraj
I am glad that you have enjoyed going through my methodology in making a mouth watering Alu Simla Mirch stuffing. I would suggest that you please keep all ingredients ready with you before starting. You can use improvised steaming gadgets like colander which are easily available. The success depends on patience, focus and the timing of steaming the ingredients besides following the tips like marking the two parts of the same simla mirch. You can also go through the clickable rectangular selection as "I am interested to know more about your blogs and posts". You can enjoy the pineapple slicing which I have demonstrated in places like New Jersey , Washington DC , Lousiana etc. There are around 350 posts in all. You can contact me on email ..
rangarajan.ramaswamy@gmail.com and mobile 09845514066
Regards Rangarajan Bangalore 21 Sep 2015 Mon 08:39 pm
I am interested to know more about your blogs and posts.
Rangarajan Ramaswamy Bangalore 06.04.2013
Shimla is exciting place to taste a wonderful and spicy food. You can visit this place during your tour easily. You can visit this place easily from Mangalore that provides you a option for direct accessibility on the destination place.
ReplyDelete