Hi all, Well playing around with the little chile seedlings dreaming of the end of summer harvest I just had to whip up a favorite snack of ours. Yes, it is a tested and re-tested recipe and hubby survived! This is a drink snack food that is popular in India. Another popular snack is to take huge cashew nuts and lightly roast in a skillet with your favorite ground up chile like Dave's Apple Habanaro Pepper or Berbere. This is a killer! Mary-Anne * Exported from MasterCook * Stuffed Capsicum Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12-18 Capsicums * 1 Onion -- Chopped Finely For The Masala: 4 Tbsp Grated Fresh Coconut 6 Cashew Nuts (Jumbo size) 6 Groundnuts (Candlenuts or Macadamias can be used as substitute) 1 Tsp Jeera (Cumin Seeds) 3 Tsp Til (Sesame Seeds) This recipe is popular in Andhra Pradesh, India. I have had it as a drink snack. * (Serrano, Jalapeno, and Habanaro if you're really into serious fire) 1. Wash capsicum. With small knife scoop out the center portion of capsicum leave stem stem. So that you have a small opening to fill. 2. Grind coconut, cashew nuts, groundnuts, jeera, til into a thick paste. It must not be too watery. 3. Now heat oil, golden brown finely chopped onion add the masala and cook for 7-8 minutes. 4. Leave the masala to cool. 5. After masala is cool, fill capsicums with it completely. 6. In a hollow pan, add little oil and place the capsicums to cook. 7. Cover with a lid. As each side browns, place the capsicum accordingly so that the uncooked portion browns. 8. It's very delicious and can be eaten with chapathi. It is a good drink snack.