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112 Comments

    1. Yes, you can definitely add cooked moong dal to the stuffing. It adds a nice texture and a bit of protein. Just make sure the dal is cooked but not mushy, so it blends well with the rest of the filling.

  1. I always check only your recipes as you make them easily understandable. Even a difficult dish becomes so easy to understand and make.

    Thank you for making me try new things all the time ❤️4 stars

    1. Thank you so much for your kind words. It truly means a lot to know the recipes are helping you try new dishes with confidence. Glad to be part of your cooking journey! ❤️

  2. Hii dassana, I really like your recipes.. I wanted to ask you one thing.. Whenever I make stuffed capsicum.. Capsicums are not cooked properly … Because masala is already cooked but capsicums are totally raw and very hard.. When I try to cook them it turns more brown..

    1. Hi Heer, you can blanch the capsicum first before stuffing and the cook them. Just blanch them for 1 to 2 minutes in hot boiling water and then drain the water. While cooking, you can also sprinkle some water in the pan and cover with lid. This will cause some steaming in the pan which will cook the capsicum. Also cook on low heat so that they do not become brown or get burnt. Turn often for even cooking. I hope this helps.

  3. Hi Dasana, am a big fan of all your recipes. They are delicious.I have a doubt here. Can I make these stuffed capsicums without onions? Or in place of that, do you recommend something?? Thanks for your help. And please keep up the good work!

    1. Oh yes, you can skip onions easily. Sometimes I also skip onions in the potato stuffing. Do add one to two pinches of hing (asafoetida) when chillies are added. Thanks for the feedback and most welcome.

  4. hi dassana ur recipestation r wondering and I always prefer them first.same I did it with this and it was awesome.5 stars

  5. Hi, I’ve been following your recipes for a few months now and they are scrumptious each time. Never have I come across a recipe that has failed to impress. They have a distinct home-cooked flavour which chefs like Sanjeev Kapoor and Pankaj Bhadauria miss. This is the type of cooking that leaves you content and full. Just like eating out of mom’s hands. I appreciate the hard work and heart you put in your recipes and it shows. Thank you.5 stars