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The ingredients needed to cook Tandoori stuffed capsicum & Tomato:
- Get 2 medium capsicum scooped
- Prepare 2 big tomatoes scooped
- Prepare 50 gms paneer
- You need 2 tbsp finely chopped onions
- Prepare 2 tbsp finely chopped capsicum
- Get 2 tbsp finely chopped tomatoes
- Take 1 tsp coriander powder
- Get 1 tbsp tikka masala
- You need 1 tsp peri peri masala
- Prepare 1 tbsp mayonnaise
- Provide to taste Salt
- Get For coating the veggies
- Get 1 tbsp green chutney
- You need 1 tbsp tikka masala
- Take 1/2 tsp peri peri masala
- Get 2 tbsp oil
- Take To serve
- Use as needed Onion rings
Instructions to make Tandoori stuffed capsicum & Tomato:
- Scoop out the capsicum and tomatoes and keep them ready.
- For the stuffing, in a plate take finely chopped onions, capsicum and tomatoes, add paneer, coriander, tikka masala, mayonnaise, salt, peri peri masala and mix well.
- Now to coat the scooped tomatoes and capsicum, in a plate take oil, green chutney, tikka masala, peri peri masala and salt and mix well, with your hands coat the scooped capsicum and tomatoes inside out.
- Now stuff the capsicum and tomatoes with the stuffing and bake it in a preheated oven for 20 minutes over 190°c.
- Serve it with a bowl of soup or shorba and onion rings.
Tandoori Point are specialist on Indian cuisines. Stuffed with mashed potato & chick peas. Tandoori oven cooked chicken in a red yoghurt sauce with a delicate blend of aromatic. 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). Panjabi Style stuffed Capsicum - filled with varieties of vegies and then cooked the AMC way. cookware eat better life better philosophy philosophy stuff to sixteen capsicum तीन bell paper.
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