Stuffed Bullet Chillies
Makes 12
Prep: 10 minutes Cooking: 15 minutes. Baking: 35 - 40 minutes
Total: 65 minutes
Vegetarian, vegan and those on a gluten-free diet
Serve as an accompaniment.
Ingredients:
12 bullet chillies, washed and dried with a kitchen towel.
Masala Filling:
2 tablespoons vegetable oil
1 teaspoon cumin
1 medium onion, coarsely grated or chopped very finely
3 tablespoons chopped tomatoes, tinned or fresh
1 clove garlic, crushed
½ green chilli, deseeded and chopped
1¼ teaspoons salt
½ teaspoon turmeric
¼ teaspoon garam masala
handful of chopped coriander leaves
extra oil for brushing chillies
Method:
Make the masala filling. Heat the oil (butter or ghee) on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and cloves and stir until they splutter (virtually immediately)
Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.
Add the tomatoes, salt, turmeric, chillies, garlic, ginger stir. Continue to cook gently, ‘mashing’ the tomatoes until a paste like consistency forms. I use a potato masher.
Add the garam masala, stir and cook for a further minute or so or until oil oozes out of the paste when a wooden spoon is dragged along the base of the pan Stir in the chopped coriander once the filling has been made, stir for a minute or so. Cool
Preheat the oven to 180°C/350°F/Gas Mark 6Wash and wipe dry the chillies with a clean tea towel
Leaving the stalk on, make a slit lengthways along each chilli
Using a ‘pointed’ teaspoon, remove all the seeds inside the bullet chillies and set aside.
Once the filling has cooled down, place half to one teaspoon of filling into each bullet chilli. Do not overfill.
Brush rapeseed oil liberally over each chilli to coat and place on a foil lined baking tray. Once all have been coated with oil, place the tray in the oven for 35 - 40 minutes, turning the chillies over a couple of times.
The chillis are ready when they are cooked through; the skin should be wrinkly and ‘charred’ in appearance.
Gently pull off the stalks removing any residual seeds with it before serving with any meal. Enjoy.
Mint & Coriander Chutney
Serves 4
Preparation time: 20 minutes
Suitable for: Vegetarians, vegans and those on an gluten free diet
Serve with Pakoras, Paneer Pakoras, Vegetable Fritters and any of the paranthas.
Use also to make an alternative version of the Paneer Pakoras, Chutney ‘Sandwich’ Paneer Pakoras
Ingredients:
1 shallot (chopped)
40g mint leaves
40g coriander leaves
½ - 1 green chilli
1 teaspoon of ground cumin dry roasted for a few minutes
½ teaspoon of salt
½ teaspoon of sugar
½ inch of fresh ginger (peeled)
1 clove of garlic (optional)
Juice of half a lemon
Method:
Thoroughly wash the mint and coriander leaves.
place the ground cumin in a hot frying pan and dry roast for a minute or two, stirring to avoid it burning.
Place all the ingredients in a blender and blend until smooth.
Taste and adjust salt, chilli, sugar and/or lemon juice content according to taste.
Place in a bowl and refrigerate. Flavour improves when allowed to rest for an hour or so.