Bili Holige and Stuffed Simla Mirch Yengai

Okay, what could be a better way to start participating in this contest other than start preparing a nice breakfast while taking snaps of it and give some special effects to the snapshots to compliment the mouthwatering taste my husband and I enjoyed?
This is a Chitradurga, Karnataka special. Bili Holige (white soft bread) and Stuffed Simla Mirch Yengai (Eggplant curry's sister recipe - Long belle pepper curry). Served hot, you are bound to burn your tongue if you hurry in anxiety.
Why my recipe is the best? Apart from the fact that I prepared it? ;) B'coz you'll be tempted to try this recipe at least once and once you try it, you are bound to make it frequently even though it takes a little more time to prepare.


Rice flour
Maida flour (All purpose Flour)
Cooking Oil
salt to taste.

How you make it:

Two sorts of kneed able doughs are needed.
One prepared with 1.5 cups of Maida floor, half teaspoon turmeric, two tablespoon oil. Mix these three with water thoroughly such that it is a little softer than the chapathi dough (usually called kanaka in our side, this should be same as the kanaka we prepare for sweet holige/obbattu) and kneed it. Keep aside for 10 mins. Immerse it in oil.

The second dough needs some preparation. Boil 3/4th cup water mixed with a little oil and salt to taste. When it comes to boil, add 1.5 cups of rice floor. Keep stirring in sim for 10 mins. The dough need to become as soft as chapathi dough. You can add water as much required to bring it to that level.
Take a little of the first dough (maida) on your palm and flatten it. Then stuff a small ball of the second dough (rice) inside it and cover it fully with the first dough.
Roll it into a thin film and roast it.

Ingredients for Stuffed Simla Mirch Yengai :

Shimla mirch
Sambar powder
roasted peanuts
grated coconut

How to make it:

Make a fine stuff-able paste of sambar powder, 1 cup grated coconut, 2 tomatoes, 1/4th cup of roasted peanuts, 1-2 small pieces of onion, 1 garlic clove, salt to taste and a pinch of turmeric. Keep the paste aside.
Cut 4-5 simla mirch into two stuff-able pieces. Stuff them with the prepared paste and keep aside.

Heat oil in a pan or pressure cooker preferably and add mustard seeds, 1 onion slices to it and fry till transparent. Add all the stuffed simla mirch to the cooker and add any remaining paste over it and add 1/4 th cup of water, if necessary. Now pressure cook it for 1 whistle. Let cook down and stir it before serving with Bili holige.


Anonymous said...

stuffed simla mirch looks delicious and green color of the mirch and teh red stuffing... mmm.. lovely picture...


Padmini said...

Thank you Usha

meenakshi said...

looks so delicious...