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28 December 2012,21:31 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Cut a slice from the top of each capsicum. Scoop out the center.
  • Mix all the ingredients of the marinade and rub inside the capsicums. Cover with caps and leave aside for about 30 minutes.
  • Take a heavy bottom pan or wok and heat the oil. Add in the asafetida, cumin, and mustard seeds. Wait till cumin turns golden.
  • Add onions and cook till soft. Add cashews and raisins with red chili powder, salt, garam masala and amchur.
  • Add corn and paneer, cook for at least a minute or two. Remove from fire, add mozzarella cheese and mix well. Keep the filling aside.
  • Stuff the capsicums with this filling. Rub oil on the stuffed capsicums. Cover with the caps and secure them with wooden tooth picks.
  • Wipe the skewers with oil. Skewer the capsicums, small onions and pieces of potatoes to prevent them from slipping.
  • Put the skewers into the gas tandoor or oven and cook until they turn blackish at some places. Turn 1-2 times in between to grill evenly.
  • Serve hot.


  • 4 medium size capsicums


  • 2 tablespoon lemon juice
  • 1 teaspoon ginger paste
  • ½ teaspoon garlic paste
  • 1 tablespoon IDHAYAM Sesame oil
  • Salt to taste


  • 150 grams paneer finely cut into ¼" cubes
  • 100 grams grated mozzarella cheese
  • 100 grams corn kernels tinned of freshly boiled
  • 1 tablespoon green coriander chopped
  • 2 tablespoon IDHAYAM Sesame oil
  • ¼ teaspoon asafetida
  • 1 teaspoon cumin 
  • ½ teaspoon mustard seeds
  • 1 small onion cut into half and then into rings, to get shredded onion
  • 1 tablespoon chopped cashewnuts
  • 9 golden raisins
  • ½ teaspoon red chili powder
  • Salt to taste 
  • ½ teaspoon garam masala
  • ¼ teaspoon amchur


  • 2 tablespoon butter

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