Chili Peppers are great way to add punch to any meal, by punch not only I mean spicy kick but these tear jerking, fiery blast of heat pack a nutritional punch too.
Most of Indian cuisines are known for the spiciness and bright color by the use of various varieties of chillies. Fiery chillies like Bird Eye from Mizoram, jwala from Gujarat, or mild chillies like Kashmiri chillies from Himalayan region are very famous worldwide and used in various dishes according to potency of hotness and color they add.
What decides the hotness of chillies is an odourless, flavourless antioxidant knows as capsaicin. Depending on amount of capsaicin a chili pepper is hot or mild, and recently I came across a study that says that hot peppers release endorphins {happiness hormone} another reason to add some in your next meal.
Markets are flooded with these mild and big green chillies  pablano chilis , which are mild in taste and so good for stuffing with your favourite filling. Hubby loves famous jodhpur mirchi vada and winters are perfect time to enjoy some. Other thing which both of us love with most Indian meals are stir fried green pablano stuffed chili peppers with special spice mix that my MIL used to mix with various spices from my spice box.
Other day when I cooked chicken achari tikka for hubs and teens, I cooked apple chutney for teens and these spicy stuffed chilis to go with it for hubs. To add another dimension to it I added some balsamic reduction to it, I am happy I did, it was abosolutely delicious you have to try it to know how good it was. Good thing about these is you just have to cook them once a week, because they last for a week inside refrigerator.
📖 Recipe
Ingredients
- 13 - 15 Chili Pablano
- 2 tablespoon Mustard oil
- 1.5 tablespoon Balsamic Reduction
- Spice Mix
- 1 teaspoon Salt
- 2 tablespoon Fennel seed powder
- 3 tablespoon coriander seed Dry powder
- 1 tablespoon Mango powder Dry
- 1 teaspoon Garam masala powder
- 1 teaspoon Turmeric powder
- 1 tablespoon gram flour Roasted
Instructions
- Wash and slit chillies from the middle from one side so that they are attached from other side and you can stuff them. Keep aside.
- To make the stuffing, mix all dried ingredients for stuffing.
- Now to fill the stuffing take small amount of stuffing mixture and fill it in the chillies, stuff all chillies likewise.
- Heat mustard oil in a pan and one by one add all chillies carefully, cover immediately as chili splutter and sometimes they burst which may cause some heat burns.
- Cook for 2-3 minutes on slow heat, remove cover and stir them once and cook for 3-4 minutes more , when brown spots start appearing add balsamic reduction mix well and remove from heat.
suranga
The defiant fashionable
Pablano daughters,
refusing to be crushed
but preparing for their sangeet
resplendent
in their green gowns,
quietly introduce
a designer slit
studded with
fennel, coriander,
and amchurovski sprinkles
of garam masala.
The older generation chillies
shaking their slender necks
in disapproval,
insist on some protective
besan and haldi;
you never know
how the inlaws might react.
Some sedate pheras
in the mustard oil,
a face shining in excitement
even though
traditionally covered,
and they emerge
eyes bright
to face the ma-in-law.
She ,
old in age,
but so young in mind,
oblivious
of the fashionable slits
welcomes them,
with cool balsamic gestures.
""You must be tired
with all that hot dancing;
relax with some
balsamic wine, girls...."
And they sit,
shining and wide eyed
winking at the
apple chutney
looking surprised at it all....
M D
Balsamic in anything makes a dish sinful. I absolutely loved this combo of green chilli peppers with balsamic. Lovely clicks like usual!