RECIPE OF STUFFED CHILLIES


This is a vegetarian dish. Big poblano or Indian acchari mirch is used with dry roasted oats and crushed almonds as outside coating and cheese is used for tendering inside filling.

This dish is made for 4 persons and it's preparation time is 15 minutes and cooking time is 20 minutes

INGREDIENTS


Large green Indian acchari mirch or poblano chilies – 8
Some mixed vegetables like carrot, potato, ginger, cabbage , mushroom etc, as per your choice
Cheese spread – 5 tbsp
Any non fruit vinegar – 2 tsp
Mustard sauce – 2 tbsp
Salt to taste
Oil for fry

FOR COATING


Oats – 1 large cup
Crushed almond – 2 tbsp ( very finely crushed)
Corn flour – 1 large cup
Milk – 2 tbsp

PROCESS

Slit open chilies and deseeded, clean and pour 1 tsp vinegar on them, rub salt, keep aside for 1 hour
Very finely chopped all mixed vegetables
Heat 2 tsp oil in a pan in high heat, add all chopped vegetables, toss and cook for 2 minutes
Transfer into a bowl, add vinegar , salt and mustard sauce
Mix cheese spread, combine all nicely
Stuff chilies with the filling, do not break them while stuffing
In a pan dry roast oats till golden brown in color, shift on a flat dish
Add crushed almonds, salt and milk, spread corn flour
Roll and coat all chilies and fry till golden brown
You can use mixed herbs in the coating to get little spice teast
Serve with mustard sauce

chicken croquettes with cheese

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Posted by Tapashi Dey
Food Writer & Blogger
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