Stuffed Chillies.

I have had mind-boggling two weeks which along with the weather hasn’t helped my disposition at all.

Really groggy weather in my neck of the woods right now. It is not raining but it seems likes it would rain any minute now and its been like that for the past three days without a drop of rain. The greenery seems to be going brown without going through the customary color change and that is just sad. For fall is not fall until the colors come in. Three weeks into september and I am already missing summer. The weird weather is to blame. There is slight chill in the air. Not much but enough to send the kids into the customary change of season cold. I am already dreading the winter this season.

The weather, though, has had me craving for deep-fried stuff all week. I am resolutely ignoring it. Thinking ahead, I am saving myself for Diwali, you see. Maybe if I abstain for the next month, I can gorge away the diwali goodies guilt-free. One can always hope. Sedentary lifestyles make you plan ahead for these things. But I digress. I was talking about the last two weeks.

Early on, as soon as I posted about the sweet appe, my blender died on me. Serves me right for cribbing about it in the last two posts. I had a good GE model with a coffee grinder attachment which had served me well the past 4 years. With the kind of use I have made of it, I am surprised it took so long for it to give up on me. But, the whole thing was disappointing. I always thought that the day it dies on me would be the day I have a dozen people for dinner. There I would be trying to grind up a heavenly curry paste and it would blast out, make horrible sounds, keep sputtering and the red light that signifies the machine is on would fade away slowly, kind of like the eye of the terminator at the end of each movie. And that I would see my dream of an Indianised Martha Stewartesque meal fading away with that light. O, the horror! O, the pain! If nothing so melodramatic, I thought that it would at least do me the favor of dying a spectacular death with the top flying away and the stuff that I was trying to grind hitting the roof and coming down in a shower. You know, a shower of strawberry smoothie early in the morning would be a spectacular way to start a day, wouldn’t it? But alas, no such luck. It just sputtered and ground itself to halt, never to make a peep again. Why? Because.

So anyway, I am having the biggest internal debate. I have decided to take this oppurtunity to invest in either an Indian mixer/grinder or the wet grinder. I can’t decide between the two. So I have decided to make it a democratic decision. I invite my readers to please vote for either so that I can finally decide. Yes, the word decide is on my mind too much these days. The Libran moon is up, my friends.

While you guys are voting on that, you could also comment on how one should deal with a 3 year old when you trying to talk to him about a certain not-good-boy thing he did and he replies,

“I don’t want to talk about it”.

To say, I was flabbergasted would be putting it mildly. I was completely dumb-founded and had no idea how to proceed. I stood there mute, actually feeling the sting of the ‘chaata‘ I would have got from my parents in such scenarios. They same ‘chaata‘ that they never got a chance to dispense, btw. He hasn’t repeated the action, but I would still like to be more prepared for statements like that one in case they make an appearance again. I still haven’t thought of a good retort. Yep, amazing two weeks I have had.

I decided to stuff my misery, my undecisiveness and my complete lack of ability to overcome a 3 year old among other stuff into some Anahiem Peppers and have a good dinner, instead. This decision was the easy part.

Stuffed Chillies

Recipe:

1)

Prep the chillies. Make a small horizontal cut,parallel to the stem about 1 cm below it. Make a vertical slit perpendicular to the first slit to the tip of the pepper. OPen up the pepper gently and remove all the seeds inside. I don’t remove the ribs. Sprinkle some salt on the peppers and keep it aside while you prepare the stuffing. The salting is an optional step. I do it because it softens the peppers just enough to allow it to cook quicker.

2) For the Stuffing. Mix

1/2 cup Besan/Chickpea Flour
1/4 cup Fresh Coconut gratings
1/4 cup Peanut powder
1 tsp Coriander Powder/Dhaniya
1/4 tsp Turmeric/Haldi
1 tsp Peanut Oil
a pinch Asafetida/Hing
Salt to taste
Juice from One lemon

together to almost form a dough. This stuffing is enough for 6 medium length peppers.

3) Gently stuff the dough into the chillies.

4) In a 8′ pan, heat a tsp of oil and spread it all over the pan’s surface . Add

a pinch of hing

Place the peppers on pan so that they are not overlapping. Immediately lower the flame, cover and cook for about ten minutes on each side. The time taken to cook would depend upon the amount of stuffing in your chillies. The steam and juices from the pepper should go through the stuffing right to its center. Make a cut on one of the chillies to make sure it has cooked all the way through. There is nothing good about uncooked besan. Enjoy.

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