honey.singhhh
Bad lover
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Ingredients
•Bhavnagri green chillies ,slit 4
•Cumin seeds 1 teaspoon
•Fennel seeds (saunf) 1/2 teaspoon
•Carom seeds (ajwain) 1/4 teaspoon
•Black peppercorns 8-10
•Ginger,chopped 1 inch piece
•Potatoes,boiled and grated 2 medium
•Cottage cheese (paneer),grated 1/2 cup
•Salt to taste
•Red chilli powder 1 teaspoon
•Dry mango powder (amchur) 3/4 teaspoon
•Oil 1 tablespoon
•Salted biscuits 16
•Red capsicum,1/4 inch pieces 1 medium
Method
Slit the green chillies and remove the seeds. Heat a pan, add cumin seeds, fennel seeds, carom seeds and black peppercorns and roast. Place ginger in a bowl, add potato and cottage cheese and mix. Pound the roasted spices in a mortar with a pestle along with salt, red chilli powder and dry mango powder. Add this to the potato mixture and mix well. Heat a little oil in a non-stick pan. Stuff this mixture into the slit chillies and place them in the pan. Cover and let them soften on medium heat. Transfer then chillies onto a chopping board and cut into four slices each. Arrange salty biscuits on a serving plate and place a slice of the stuffed chilli on top of each. Garnish with red capsicum pieces and serve immediately.
Ingredients
•Bhavnagri green chillies ,slit 4
•Cumin seeds 1 teaspoon
•Fennel seeds (saunf) 1/2 teaspoon
•Carom seeds (ajwain) 1/4 teaspoon
•Black peppercorns 8-10
•Ginger,chopped 1 inch piece
•Potatoes,boiled and grated 2 medium
•Cottage cheese (paneer),grated 1/2 cup
•Salt to taste
•Red chilli powder 1 teaspoon
•Dry mango powder (amchur) 3/4 teaspoon
•Oil 1 tablespoon
•Salted biscuits 16
•Red capsicum,1/4 inch pieces 1 medium
Method
Slit the green chillies and remove the seeds. Heat a pan, add cumin seeds, fennel seeds, carom seeds and black peppercorns and roast. Place ginger in a bowl, add potato and cottage cheese and mix. Pound the roasted spices in a mortar with a pestle along with salt, red chilli powder and dry mango powder. Add this to the potato mixture and mix well. Heat a little oil in a non-stick pan. Stuff this mixture into the slit chillies and place them in the pan. Cover and let them soften on medium heat. Transfer then chillies onto a chopping board and cut into four slices each. Arrange salty biscuits on a serving plate and place a slice of the stuffed chilli on top of each. Garnish with red capsicum pieces and serve immediately.