Ingredients
1. 2 cups steamed rice;
2. 2 cups rajma, (soaked overnight and pressure-cooked through
3. 3 whistles with a pinch of salt);
4. 11.2 tomato, pureed;
5. 11.2 onion, ground to a fine paste;
6. 2 capsicums; 1tsp dhania (coriander) powder;
7. 1.2 cup honey;
8. 11.2 tbsp olive oil;
9. 1tbsp pepper;
10.1tsp ginger-garlic paste;
11. 100gm cheese, grated;
12. Salt to taste
Method:
1. Heat 1tbsp oil in a pan on a medium flame. Add the ginger-garlic paste and saute for a couple of minutes.
2. Add the onion paste and saute till light brown. Stir in tomato puree and cook for about 3-4 minutes. Now season with salt, pepper, dhania powder and stir till it turns dry.
3. Add rajma and mix. Let the rajma cook for 3 minutes or till the remaining water dries up.
4. Now, stir in the rice and mix well. While stirring, mash the rajma and rice with the back of a spatula. Cook till the masala turns dry.
5. Wash the capsicum and wipe dry. Remove the seeds and pith and slice the veggie horizontally to form 1-inch-thick rings.
6. Grease a baking dish and pour the honey into a flat bowl.
7. Dip capsicum rings into honey and arrange these rings on the baking dish. Stuff each ring with the rajma-rice mixture. Top with grated cheese.
8. Bake the rings at 180oC for 15 minutes or till the cheese melts and begins to brown.
9. Scoop the capsicum rings from the baking dish using a flat spatula and place on the serving dish.