With great pride and pleasure, I present here, the special recipe of my youngest grandson, who is just 11 years old, is an awesome foodie and likes experimenting different kinds of food!!!
And, I was so surprised to see him prepare everything by himself!!!
This is a nice snack, a starter, you can slice, them and serve as appetizers, the same recipe can be prepared with small sized bell peppers and bajji chillis (available in India)
And, I was so surprised to see him prepare everything by himself!!!
This is a nice snack, a starter, you can slice, them and serve as appetizers, the same recipe can be prepared with small sized bell peppers and bajji chillis (available in India)
Ingredients
Poblano peppers - 3
Aloo filling - as needed
Fresh mozzarella cheese slices
salt to taste
pepper powder as needed
red chilli flakes as needed
Recipe cuisine: International; Category: Starter/lunch/dinner
Prep time: 10mts; Cooking time: 10 mts; Baking time: 20 mts
Serves 4-5
This is the poblano pepper, washed well, wiped, then the top portion cut off separately and deseeded
Brush some oil in and out
Sprinkle some salt inside and outside, also pepper powder
Spray some olive oil over a grill pan, and roast the peppers, turning them gently, on all sides. This way, they get semi cooked
Boiled potatoes mashed, finely chopped green chillies, red chilli powder, coriander and cumin powders, chopped coriander leaves and salt to taste added, and a filling made. Just this filling was my contribution.
Fresh mozzarella cheese cut into slices
Alternate the cheese and aloo filling, making sure, the top layer is a cheese slice
Secure the top portion to the stuffed pepper, we can secure it with a tooth pick too, and remove it later
sprinkle some chilli flakes or powder over
Bake in a pre heated oven at 250 degrees celsius for 20 minutes
This post first appeared in www.malpatskitchen.com
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