STUFFED CAPSICUMS

INGRIDIENTS:
1) Capsicums= 12 medium sized
2) Potatoes= 3 medium sized
3) Green chillies= 3
4) Onion= 1 large sized
5) Ginger= 1 inch piece
6) Fresh coriander leaves= A few sprigs
7) Cashewnuts= 10-12
8) Raisins= 12-15
9) Dry mango powder(amchur) = 2 tsps
10) Red chilli powder= 1.5 tsps
11) Cumin powder= 1 tsp
12) Garam masala powder= 1 tsp
13) Salt = To taste
14) Oil= 2 tbsps
15) Ceese(grated)= 1/2 cup

METHOD:
1) Wash capsicums, slice off thinly from the top and remove seeds to make it hollow. Similarly slice off thinly from the bottom so that capsicums stand steady when placed on a baking tray. Wash, boil, cool, peel and mash potatoes.
2) Remove stems, wash and chop green chillies. Peel, wash and cjhop onion and ginger. Clean, wash and finely chop coriander leaves. Grate paneer. Grind cashewnuts coarsely. Wash and pat dry raisins.
3) Mix well potatoes, paneer, cashewnuts, raisins, amchur,red chilli powder, cumin powder, garam masala powder, coriander leaves and salt. Keep aside.
4) Preheat oven to 225 C
5) Heat oil in a pan and add onion. Cook till translucent and add ginger and green chillies. Mix in potato mixture and continue to cook for two minutes. Divide this mixture evenly into 12 portions and stuff into the prepared capsicum shells, sprinkle cheese and place on baking tray.
6) Bake capsicums at 225 C for 15 minutes. Serve immediately.