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January 11, 2008

Stuffed Capsicum salad


2 capsicums
1 cup thick fresh curds
1 cup grated cucumber
1tsp. chopped green chilies
Salt according to taste


Tie the curds in a thin muslin cloth.
Hang and allow the water to drain out.
When thick, place in a bowl.
Squeeze out the water from the cucumber and add to the curds.
Add the green chilies and salt.
Divide each capsicum into two and scoop out the centers.
Fill with the curds mixture and serve cold.

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