I was invited to a blogger’s meet-up by National Foods Limited this Chand Raat at Pranzo. The purpose of the event was two-fold. First was to share their fusion recipes created for Ramazan in collaboration with Chef Saadat. Second was a continuation of their Made Easy campaign with the launch of the ‘Made Easy’ mobile application.
Unfortunately, I got a bit late to the event but from what I was reading on Twitter, the event started off with Chef Saadat making fusion recipes from NFL products and everyone getting to try them out. There was Fruitily lemonade in cute little mason jars – definitely missed that! After that we were served dinner by Pranzo. We had a set menu to decide from and unfortunately, the service at Pranzo was not upto par. The food came quite late, the waiters were quite confused and inevitably most people just got their food packed. Wish the had been a bit more careful as it was something that put a damper to a good event.
In the end, we were given a bundle of Ramazan goodies courtesy NFL along with a recipe booklet. Here’s a recipe that I tried from their recipe booklet for Qeema stuffed Shimla mirch. They don’t have the written recipe on their website, only a video. Though a video is great in explaining the steps, a written recipe is much needed when one has their hands stained with onion or tomato juice and can’t play the video.
- 1/4th cup oil
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 medium onion, finely chopped
- ½ kg chicken qeema
- 1/4th packet National Qeema masala
- 3 tomatoes, finely chopped
- 6 – 8 large capsicums / shima mirch
- ½ cup cheddar cheese, shredded
- Coriander leaves (dhaniya), for garnish
- 2-3 green chilies, for garnish
- Heat oil in a pot.
- Add ginger & garlic paste. Saute for about 30 seconds – 1 minute.
- Add onion and fry till soft / translucent.
- Turn heat to medium – high and add chicken qeema along with National qeema masala. Cook for 2-3 minutes on medium flame till color of qeema changes and the masala is mixed well.
- Add chopped tomatoes and turn heat to low. Cook till qeema is tender and the water from the tomatoes has evaporated.
- Take the cooked qeema off heat and set it aside.
- Take the top of the capsicums and scoop out the seeds. Fill the capsicums with the qeema filling.
- Take a large glass dish. Grease the bottom with a little bit of oil. Place the filled capsicum on the glass dish. Top with shredded cheddar cheese. Spread the leftover qeema on the base of the dish and add corianders & chilies for garnish.
- Bake the capsicums in the oven for about 20 minutes at 180 – 200 C till the cheese is melted and the capsicums are soft.
- Serve with rice or naan.