Cheesy Caps

(There is another version with different spice used in the potato mash. It will be posted too)

You can combine this with fried/grilled chicken or omelettes, or grilled fish or just have garlic toast that's all. Any of these combos can be prepared simultaneously, using the time inbetween cooking/marination of one or the other.

Ingredients:

Capsicums (Bell Peppers)......2 nos

Potatoes...........................3 large, boiled and mashed

Onions..............................1 finely chopped

Ginger...............................1” finely grated

Corn starch.......................2 tsps

Salt

Pepper

Cumin seeds......................a level tsp for tempering

Olive oil        .......................2 tbsps

Time Saver: Chopped onions which I keep refrigerated, cheese slices
Time Saver Tip: Keep a small amount of chopped onions always ready in the fridge. Do not freeze.

Put the potatoes to boil. Wash and cut the capsicums into halves. Remove the seeds and white pith sort of parts. Rub the insides with a few drops of olive oil and a pinch of salt. Break up the cheese slices and place them snugly in the capsicum cavities.

Peel the ginger and grate it on a fine grater. The potatoes should be boiled by now (in a pressure cooker) Peel and mash. Add the onions, grated ginger and corn starch (corn starch is called corn flour too in India) Salt and pepper to taste. Spoon the potato mash over the cheese. Press it down so that it is packed nice and tight, especially all around the sides.

Heat  the olive oil in a non-stick pan. Drop in the cumin seeds. When they turn a light brown put in the capsicum halves face down. Lower the heat to medium and allow to brown. Now carefully turn them over and cook the lower part for a few minutes. Remove and serve.