Monday, March 10, 2008

Stuffed Pepper Chillies.

When we say chillies, a lot of people may really not want to read this recipe. But hey, hold on. The chillies I'm talking about are not only 'not that spicy', but are also delicious to eat. Especially when stuffed. They are the Anaheim chillis- a type of chile pepper from California, now found commonly in India, which is about 5 inches in length, is green or red in color, and has a mild to medium-hot flavour. Serves 3.

* Anaheim green chillies= 4-6 nos
* Oil:= For frying.

For the filling:

* Potatoes= 4-6 nos, boiled and cut into small pieces.
* Red Chilli powder = as per taste
* Turmeric powder = 1/3 tsp (basically a little more than a pinch)
* Sarson/ Mori seeds (black mustard)= 1 tsp.
* Jeera (cumin seeds) = 1 tsp

* Salt= as per taste.

* Coriander leaves = a sprinkling


* Take a little oil in the pan and add the mustard and cumin seeds till they crackle.
* Add the boiled potato pieces, coriander leaves, the turmeric and chilli powder and mix well.

* Let it cook for few minutes on slow fire.
* Once cooked, add salt and mix again.

* Remove from gas and let it cool.
* Once cooled, mash it a bit and make a homogeneous mixture.
* Take the Anaheim chillis and make one lengthwise slit on each of them .
* Deseed the chillis.

* Add the stuffing (the above homogeneous mixture) into the chillis.
* Heat a little oil in a shallow pan.

* Place the stuffed chillies and cover with lid.
* Let the chillis cook on low heat for a few minutes till one side is done. (slightly brownish)
* Turn the chillies and let them cook, till all sides are done.
* Serve hot with Indian bread (Chapati) or Dal Rice.


1. In case you do not want the potatoes, you can use some Besan flour (3-4 tbsp); turmeric powder (½ tsp); red chilli powder (¼ tsp); Peanuts (4-5 tbsp coarsely crushed); a pinch of Sugar; a bit of lemon squeezed or 1 tsp tamarind pulp; salt to taste; Coriander leaves and mix them all to get a nice paste, which can be used as stuffing. 2. While making the potato stuffing, you can exclude the Mustard seeds and directly mix all the other ingredients, and not fry it all. This will reduce the oil intake.

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