Za Recipes

Showing posts with label green. Show all posts

Wednesday, March 5, 2014

Cheese Mirchi Bajji Cheese stuffed green chilli fritters

Cheese Mirchi Bajji

Chilli stuffing Ingredients
Long green chillies / Anaheim peppers - 4 nos
Grated cheese - 1 and 1/2 cups
Red chilli powder - 1 tsp
Amchoor powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Water - 1 tsp

Ingredients for batter
Gramflour / Chickpea flour - 3/4 cup
Rice flour - 1/4 cup
Asafetida - pinch
Cooking soda - few pinches
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Water required to make thick batter

Other ingredients
Oil to deep fry bajjis

Chesse Stuffed Bajji

Method
1. Wash the chillies, pat dry, make a slit in them and remove the seeds( without cutting chilli into halfs).
2. Make a paste out of red chilli powder, turmeric powder, amchoor powder, salt and tsp of water, apply this paste inside each chilli through the slit.
3. Stuff the grated cheese generously inside each chilli and set side.
4. Prepare a lump free and thick bajji batter with the ingredients given under for the batter.
5. Heat oil in a pan to deep fry, spead little maida flour on a plate, dust each chilli with this flour( by this method the bajji batter will hold on to chillies) and dip in prepared bajji batter.
6. Immediately drop the battered chillies into hot oil and fry until golden brown and crisp.
Serve hot cheese stuffed chilli bajji with chutney of your choice.

Mirchi Bajji Recipe

Saturday, February 22, 2014

Southern Style Green Beans – Slow Beans for Fast Times

One of the sadder side effects of the American culinary renaissance we’ve enjoyed over the last thirty or forty years, has been the chronic under-cooking of green vegetables. Sure, there was a time when we cooked everything too long, but now, if it’s not bright green and still crispy, it’s considered ruined.

That’s why every once and a while you have to enjoy something like these slow-cooked, southern-style green beans. These beans are cooked forever in a bacon-spiked, aromatic broth, and when they’re finally done, you’re almost shocked at how good they are. It seems so wrong, yet tastes so right.

I think two hours is perfect, but if your beans are fatter/thinner, you’ll have to adjust the time. What you’re looking for is something that literally melts in your mouth. Vibrant, quickly blanched green beans are many things, but “melt in your mouth” isn’t one of them. I hope you give these a try soon. Enjoy!

Ingredients for 6 portions:
2 pounds green beans, trimmed
1 handful sliced bacon (6 oz)

1 sliced onion

3 cloves garlic, minced

1/4 cup tomato sauce

3 cups chicken broth

salt, pepper, and cayenne to taste

View the complete recipe