Thursday, 17 January 2013

Stuffed Chilies With Mozzarella Cheese

I like cheese and I always find chance to eat it............

Bhavnagari chillies- 8
Grated Mozzerella cheese- 1 cup
Dried mix herb- 2 tsp
All pupose flour (maida)- ¼ cup
Conflour- ¼ cup
Fresh breadcrums- 1 cup
Oil- as required for deep frying
Salt & pepper to taste

Wash & wipe chilies. Prepare the chilies. 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. I don’t remove the ribs & seeds. But you don't like, you cam remove the seeds & ribs. Sprinkle some salt on the peppers and keep it aside while you prepare the stuffing. Salt softens the peppers just enough to allow it to cook quicker.

Take grated cheese in a bowl, add dried mixed herbs and mix. Stuff this mixture into the chillies. Mix maida, cornstarch, salt, pepper and water to make a batter. Dip the chillies in the batter.  

Then roll in the breadcrumbs. Repeat the process to get a double coating. 

Heat sufficient oil in a deep pan till very hot and deep fry the chillies till golden brown. Drain and place on an absorbent paper. Serve hot. 

You feel crunchiness at outside & cheesy tasty inside.

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