cheese stuffed chilies
Yummmyy
2016-07-20
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Cheese stuffed chili is a spicy delicious treat for those who enjoy the hot green chilies. It is perfect with hot cup of tea on rainy days.
INGREDIENTS
green chilies
Edam cheese
Egg
All-purpose flour
Salt
Bread crumbs
Oil for deep frying
DIRECTIONS
1. Wash and pat dry all the chilies.
2. With the knife make one slit along the length of the chili, from under the stem to above the end of the chili one at a time, make sure you do not slit all the way to the bottom or cut through the other side of the chili.
3. Remove the seeds and membrane to reduce the heat with the help of a spoon.
4. Green chilies are crisp they might break when stuffing them, to avoid that keep them in hot water for 10 to 12 minutes so that they become soft.
5. Now stuff the chilies.... with your fingers open the slit of chili one at a time, take a piece of cheese and cut it according to the size of chili.Push the slit closed so that piece of cheese settle down inside, Repeat until you stuff all the chilies. Set aside.
6.Coat these stuffed chilies with flour,egg and bread crumbs .repeat untill you get a thick coating .
7. Heat 2 to 3 cups of oil in frying pan or a kadhi, for 5 to 6 minutes keep the heat to high then turn it to medium high, so that oil heats up quickly, in 7 to 8 minutes oil will heat up then turn the heat down to medium. The correct temperature is important.
8. To test the oil to see if it is ready, drop a little batter if it rises immediately to the surface and sizzles, the temperature is correct, if it get brown quickly it means it is too hot then turn the heat down, if it is sink to bottom and do not simmer it means it is not hot enough, and the pakoras will absorb too much oil and remain greasy, adjust the heat accordingly.
9. Making sure the chilies are well coated , gently drop them into hot oil.
10. Let the chilies fry for 1 minute. after 1 minute turn them back again. Keep the heat to medium.
11. With the spatula keep flipping the chilies upside down for 6 to 7 minutes or until the chilies become golden brown.
12. Once chilies become golden brown with the spatula take them out from the oil and place them on the plate over paper towel so that excess oil is absorbed.
serve them hot.
enjoy your treat
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INGREDIENTS
green chilies
Edam cheese
Egg
All-purpose flour
Salt
Bread crumbs
Oil for deep frying
DIRECTIONS
1. Wash and pat dry all the chilies.
2. With the knife make one slit along the length of the chili, from under the stem to above the end of the chili one at a time, make sure you do not slit all the way to the bottom or cut through the other side of the chili.
3. Remove the seeds and membrane to reduce the heat with the help of a spoon.
4. Green chilies are crisp they might break when stuffing them, to avoid that keep them in hot water for 10 to 12 minutes so that they become soft.
5. Now stuff the chilies.... with your fingers open the slit of chili one at a time, take a piece of cheese and cut it according to the size of chili.Push the slit closed so that piece of cheese settle down inside, Repeat until you stuff all the chilies. Set aside.
6.Coat these stuffed chilies with flour,egg and bread crumbs .repeat untill you get a thick coating .
7. Heat 2 to 3 cups of oil in frying pan or a kadhi, for 5 to 6 minutes keep the heat to high then turn it to medium high, so that oil heats up quickly, in 7 to 8 minutes oil will heat up then turn the heat down to medium. The correct temperature is important.
8. To test the oil to see if it is ready, drop a little batter if it rises immediately to the surface and sizzles, the temperature is correct, if it get brown quickly it means it is too hot then turn the heat down, if it is sink to bottom and do not simmer it means it is not hot enough, and the pakoras will absorb too much oil and remain greasy, adjust the heat accordingly.
9. Making sure the chilies are well coated , gently drop them into hot oil.
10. Let the chilies fry for 1 minute. after 1 minute turn them back again. Keep the heat to medium.
11. With the spatula keep flipping the chilies upside down for 6 to 7 minutes or until the chilies become golden brown.
12. Once chilies become golden brown with the spatula take them out from the oil and place them on the plate over paper towel so that excess oil is absorbed.
serve them hot.
enjoy your treat
If you liked this video and want to see more easy recipes, please do SUBSCRIBE! Its FREE!
our youtube channel https://www.youtube.com/channel/UC0PHD1n7dKXWs0eOZyKlCxw
plus join us on
our facebook page https://www.facebook.com/yummyyyyy1
dailymotion http://www.dailymotion.com/sza-240804
instagram https://www.instagram.com/yummyyy_y/
google+ https://plus.google.com/u/0/103290636290875613870/posts
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