STUFFED CAPSICUMS (MICROWAVE)

Ingredients
4 medium capsicums firm
1/2 cup corn kernnels
1/4 cup peas
1/2 cup grated chesse
1/2 tsp garlic crushed
1 green chilly crushed
1 slice day old bread
salt to taste
1 tbsp butter
Method
1. Cut the tops of capsicum like small lids. Keep stalks intact.
2. Make bread crumbs out of bread.
3. Put capsicums & tops in salty boiling water for 3 to 4 mins.Drain, dot with butter & keep aside.
4. Melt the butter in a microwave proof large bowl for 10 seconds.
5. Remove, & add washed corn kernels, peas & sprinkle some water.
6. Cover with loose lid so that steam can pass.
7. Microwave for 4 mins on medium.
8. Remove add chilly, garlic, 1/2 cheese, bread crumbs & salt.
9. Return to oven & cook on high for 2 mins.
10. Stuff the mixture in capsicums, sprinkle cheese on stuffing & place the lids back.
11. Microwave for 2 mins on high. Stand covered for 3-4 mins.
12. Serve hot with dinner rolls & ketchup.
This one can use as vegetable also.Dry veg for tiffin.

BHINDI MASALA (MICROWAVE)

Ingredients
Bhindi ½ Kg
Ground green chillies 1 teaspoon
Garlic paste 1 teaspoon
Dried mango powder ½ teaspoon
Oil 1 teaspoon
Salt To taste
Method
1.Mix all the ingredients and cook on power 70 for 8 minutes.