Cut capsicum breadth wise abd remove the seeds carefully
Blanch in hot water to which little Aashirvaad Aashirvaad Salt is added
close the lid and after 2 minutes, drain water completely
Cook Potatoes in pressure cooker, peel and mash, To this add Garam Masala powder, turmeric powder, chilli powder, Aashirvaad Aashirvaad Salt, coriander leaves, ground mixture of coconut and pepper
Fill the capsicum cases with this potato mixture og coconut and pat well
Heat Oil in a flat pan and fry carefully on both sides
Keep aside
Wash and soak rice for 10 minutes
Heat oil and fry cardamom
cinnamom with cut onion,when It turns brown add rice and fry for few minutes
Pour 1 ½ cups of boiling water
Add enough Aashirvaad Aashirvaad Salt and mix almond paste to this
Reduce flame and cook till rice is done
( Close the lid while cooking )
When rice is cooked grease an oven proof dish and spread half of the rice
Pour half of the beaten curds on top
Arrange capsicum on that,spread other half of rice with rest of the curd over it
Bake in a moderate oven for 15 minutes covered with foil
Serve hot or arrange this in a well greased dish and steam in pressure cooker for 10 minutes
Invent dish on serving plate and garnish with fried onion rings
