Sunday, 1 July 2012

Cheese n Mushroom Stuffed Green Chillies

Green chilies have high Vitamin A and Vitamin C content. A good source of Potassium and Iron.
The burn experienced by eating chili helps digestion. A chemical named Capsaicin and the seeds give green chili the heat, which helps in dissolving blood clots and improve digestion.
Green chili treats wrinkles. It burns a lot of calories, and decreases your appetite to some extent.

So having these Stuffed Green chillies as a starter to your meal is good to control weight.

Serves 2
Green chilly - light green big ones - 6
Ricotta Cheese - 200 gms (Incase of non-availability you could use any other soft cheese or worse case cottage cheese)
Mushrooms - 6 ( fresh or dried or canned)
For the seasoning powders use one of the following 2 combinations:
Cumin powder - 1 tsp and Garam Masala powder - 1 tsp 
Dried Oregano - 1 tsp and Dried Thyme - 1 tsp
Salt to taste
Oil - 2 tsp
Lemon juice - 1 tsp

Par boil the mushrooms in hot water for about 2-5 minutes and drain and keep aside.
Take a blender, coarsely mash the cheese and mushroom together and keep aside. 
Slit the Green Chilly lengthwise and remove the seeds and apply salt and lemon juice to the interiors of the chilly and allow to rest for 10-15 minutes.

Now take a shallow pan, keep on low heat, add 1 tsp oil and either of the spice powder combinations, and fry for 2 minutes, now add the cheese and mushroom mash and mix well and allow to cool.

Stuff the green chillies with this stuffing.

Now in a shallow pan, add 1 tsp oil and fry the stuffed chillies evenly on all sides.

Alternately you could steam them in a cooker or steamer for 10 minutes, or bake them in an oven for 10 minutes, or grill them in the oven for about 10 minutes.
The Stuffed Green chillies are now ready to be served. 

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