Stuffed Capsicum With Mushroom Sauce

Ingredients:

3 large capsicums

1 cup paneer (cubed)

2 onions, chopped

1 cup tomato puree

1 tablespoon garlic cloves, chopped

1 inch ginger, chopped

1 teaspoon red chilli powder



For sauce:

1 packet mushroom soup

6 mushrooms (chopped)

1 cup water

1 cup milk

Salt and pepper to taste



Method:

<?xml:namespace prefix = st1 ns = "urn:schemas:contacts" /><st1:Sn>Mix</st1:Sn> together mushroom soup powder, water, mushrooms and milk. Bring to a boil, stirring constantly.

Cook for three minutes. Remove from fire. Cool and add salt and pepper.

Cut capsicums into halves and remove the centres. Rub salt on the inside and leave upside down for 10 minutes.

Heat oil. Fry onions, ginger and garlic. Add tomato puree, salt and red chilli powder. Cook till dry. Now add paneer mix and cook for 2 minutes.

Drain the capsicum halves and deep fry in hot oil for two minutes. Remove and fill with paneer mix.

Place capsicums on a serving dish. Pour mushroom sauce over the capsicums.

Serve hot or cold.