Thursday, 28 June 2012

Stuffed Mirchi with Kadhi

A simple variation in usual recipes can totally convert the menu into a lip smacking delicious one. Though i agree , that traditional recipes should be preserved and passed on , just the way my mom and mother in law did , a slight change is still acceptable , if it brings in a much awaited change in taste and meal.
Thats what I decided to do with my regular Kadhi Bhaji (Kadhi pakoda) meal I had planned earlier.I had some fresh long Bhavnagri Mirchis at home , and I really wanted to drop out those oily pakodas ( considering that I am still struggling with my diet plan , and hell bent on losing some pounds , ofcourse eating healthy indian khana and not compromising on taste and I m really not a "soups and salads" person!)
So a stuffed up spicy mirchi would be anytime better option taste wise too. And if pakodas are gone then a new kadhi had to come as well.
So then heres how my Kadhi Pakoda was converted into a very different taste of spiced Kadhi and Bharwaan Mirch!


For the Kadhi:

3/4 cup Yogurt
1 cup water
1 tbsp Besan
1/4 tsp Tumeric
1/2 tsp Red Chilly powder
1 tsp Coriander powder
3/4 tsp Namak Shamak
1 1/2 tsp Sugar
For tempering:
1 clove
1 tsp grated Ginger
1/2 tsp Fenugreek seeds/Methi dana
1/2 tsp Cumin seeds
1 tsp Mustard Seeds
5-10 Curry leaves
1/2 tsp Hing/Asafoetida
1 tbsp Oil

For Mirchi:
2 Bhavnagri Mirchi
2 medium Boiled Potatoes
1 chopped Green chilli
1/2 tsp Cumin seeds
1/4 tsp Namak Shamak
1 tsp Coriander powder
1 tsp Fennel seeds powder/Saunf
2 tbsp Besan
3 tsp Oil

Chopped coriander leaves for garnish


Mix together all the ingredients for Kadhi and keep aside.
Heat oil and add all the tempering ingredients. Once they begin to splitter, reduce the flami , and add the kadhi mixture. Simmer on low flame , stirring continuously to prevent the curd from splitting.
Garnish with chopped coriander leaves

Make a cut along the length of the Bhavnagri Mirch and deseed them. Apply salt on the interiors and keep aside.
Chopp the boiled potatoes and keep aside.
Heat1 tsp oil in a pan , and add cumin seeds , and chilly. Now add the coriander powder and fennel powder and roast for 1 min.
Add the potatoes and mix. Season with salt and mix.
Cool the above mixture and stuff into the chilly.

Heat the remaining oil in a pan and roast the stuffed chillies on a low flame, covering the lid , turning each sides , till the chillies are cooked.
Make a thick paste of besan with some water and salt and seal the open edges of the chillies and roast them on the pan , drizzing little oil as needed.

To serve , pour some kadhi over each serving of Mirch , and serve with rotis and hot rice.

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