There is a hint of winter in the air..a slight nip in the mornings (the good part) , the drying skin (the definitely not so good part) and of course the slowly arriving winter veggies (for me this is the best part) . I have already inaugurated this arrival with Sarson ka saag and now looking forward to the gajar halwa and other delights soon . If you are a fan of pickles, then this is the season of the stuffed red chilli pickle and the gajar-gobi-shalgam pickle ....with gobi parathas ..slurppy thoughts should be racing in the mind reading this of course ! Red chillies are still to arrive but I bought some really fresh green ones today and made this tandoori rendition of the stuffed variety. Don't have an oven or tandoor, then simply shallow fry these in oil ..works great as a side dish
4 achari capsicum (chilli shaped capsicums)
Oil for greasing
Lemon, to garnish
For the stuffing
2 tablespoons roasted peanuts,peeled
2 tablespoons saunf
1 tablespoon coriander powder
1 teaspoon amchoor powder
Salt (approx 1 teaspoon)
1 small onion,chopped
1 tablespoon besan
1/2 teaspoon crushed ginger
1/4 teaspoon haldi powder
1/2 teaspoon red chilli powder
1.Wash the chilli peppers ,dry and cut in half. Slit each half vertically taking care not to slit completely.
2. Grind all ingredients of the stuffing in a mixer.
3. Stuff the chillies ,not over stuffing as that will result in mixture spilling out after cooking.
4. Pre-heat the tandoor and place chillies on the greased tray. If you are using oven ,pre-heat to 250 degrees Celcius and place chillies on the greased tray.
5. Brush the top of the chillies with some oil and leave to cook till well done and brown, this takes about 5-6 minutes in the tandoor, longer in the oven.
6. Serve hot with lime on the side
Ingredients
4 achari capsicum (chilli shaped capsicums)
Oil for greasing
Lemon, to garnish
For the stuffing
2 tablespoons roasted peanuts,peeled
2 tablespoons saunf
1 tablespoon coriander powder
1 teaspoon amchoor powder
Salt (approx 1 teaspoon)
1 small onion,chopped
1 tablespoon besan
1/2 teaspoon crushed ginger
1/4 teaspoon haldi powder
1/2 teaspoon red chilli powder
1.Wash the chilli peppers ,dry and cut in half. Slit each half vertically taking care not to slit completely.
2. Grind all ingredients of the stuffing in a mixer.
3. Stuff the chillies ,not over stuffing as that will result in mixture spilling out after cooking.
4. Pre-heat the tandoor and place chillies on the greased tray. If you are using oven ,pre-heat to 250 degrees Celcius and place chillies on the greased tray.
5. Brush the top of the chillies with some oil and leave to cook till well done and brown, this takes about 5-6 minutes in the tandoor, longer in the oven.
6. Serve hot with lime on the side
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