Saturday, January 24
I'm not much into cooking stuffed foods,(i feel it a bit lenghty, first cook stuffing and then cook it again stuffed into something else. Isin't it) . But this one is quite a regular, as it goes with anything n everthing and also can be stored upto a week in the fridge. Also here in singapore we get all the veggies (and also the same veggies,quite boring) throughout the year. So its always available too. One more reason, my hubby likes it very much. So many reason's to cook it..wow.. so this one goes just for you my dear....
12 15 long thick green chillies
1 tsp mustard seeds
a pinch heeng (asofetida)
1 tsp oil
1/2 cup gram flour (besan)
2 tsp Amchoor powder
1 tsp turmeric powder
4 tbsp oil(approx.)
Salt to taste
One more, aren't they beautiful....
Dry roast Gramflour ,till the aroma comes.(Usually this is not done, but somehow i feel if i don't roast it before stuffing,i wouldn't get cooked fully afterwards.And no one likes it have it raw, isin't it.)
Mix all ingredients for stuffing. And yes you need to add so much oil ,so that mixture holds its shape when pressed into a fist. The oil keeps the stuffing moist and crumbly. Anyways we eat 1 or 2 only at a time, so its ok.
Make a slit in each chilli and remove the seeds. If you like them hot ,like i do, better don't remove the seeds.
Stuff the gram flour mixture into the chillies tightly.
Heat the oil in a pan ,add musturd seeds. When they splutter, add hing and finally gently place all the chillies in the pan one by one. Toss it and cover.
Reduce the heat and cook on a low heat for 10- 15 minutes, tossing in between, so that chillies are cooked evenly from all sides. Serve.
These can ke keep refrigerated upto a week in air tight container, and can be served as a side dish with either rice or chapati.
Instead of Amchoor ,you can use about 2 tbsp lime juice to it too, so as you can decrease the amout of oil used in stuffing.
Sending this to ,
JFI: Chickpeas and
Just for you at Sindirasoi.