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
|
Step 1 :
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
