I love making this pepper, they are so colorful and appetizing. They are almost sweet in taste and pair well with spicy fillings. They are perfect bite size, you can just pick it up with the stem and pop it in your mouth. I try to make a couple of varieties, one with the vegetarian filling and the other with some meat.
Take 1: Vegetarian
2 potatoes boiled and mashed
1/4 red onion finely chopped
1/2 tbsp chopped mint
1 tbsp chopped cilantro
1 serrano pepper finely chopped
1/2 tsp Saunf, roasted
1/2 tsp Cumin seeds
1/4 tsp Coriander seeds
1/2 tsp Black salt
1/2 cup grated paneer
1 pinch of Kasoori Methi
Take all the dry spices, roast lightly & pound it in a mortar & pestle. I feel grinding fresh spices make a huge difference in the taste of the dish.
Mix everything together.
Make slits in the pepper and fill it with the stuffing.
You can pan fry them but I think I like them the most when they are grilled. I have this pan that you can use on the grill, I love it. You get the flavors of the charcoal grill and can easily cook the peppers & flip them easily. I also use it to grill the fish, make Paneer Tikka.
Brush the peppers with some oil, and cook till you see some nice black spots.
I am one of those people who love, love cauliflower. I make Cauliflower soup which is a perfect beginning for a winter meal. I can eat a whole head of cauliflower for a snack, roasted, steamed all of it. So I decided to try the cauliflower on the grill..my favorite way of cooking.
This is so simple to make but turned out really great.
1 head of Cauliflower broken into bite size pieces
Oil to cover all the pieces
1 tsp salt
1/2 tsp turmeric
1 tsp Chili powder
1/2 tsp dry ginger powder
salt to taste
2 tbsp Chickpea flour ( Besan)
Make sure all the pieces are of similar size, that way when you cook them, they will get cooked at the same time.
Mix the cauliflower pieces with oil, and toss it very well. You dont want to be stingy when it comes to oil, it is needed to make these pieces crispy. And most of it will burn off on the grill.
Mix in all the dry spices including salt.
Now add besan and mix well.
Cook it in a basket. I love this idea since it is easy to keep tossing as it is cooking.
Cook until crispy. Make sure you keep the heat medium, if it is too hot, the pieces will be burnt but not cooked through.
You can not go wrong with this recipe. The vegetables are so flavorful and the grill adds an additional layer of flavor. I use whatever I have on hand, though it always has some sort of peppers and mushroom. This time I used, red bell pepper and shishito peppers and some zucchini. I love adding large pieces of onions, they taste amazing when they are nicely caramelized on the grill.
Basically you make a vinaigrette and toss whatever you have on hand in it.
6 cups Mushrooms whole
2 cups Shishito peppers
1 red onion quartered and then separated into single layers
1 zucchini cut into bite size pieces
1 red bell pepper cut into large square
2 cloves of garlic crushed
1/3 cup olive oil
2-3 tbsp Balsamic Vinegar
Fresh crushed black pepper
4 tbsp chopped fresh herbs like Parsley, mint, basil
Mix all the ingredients except the vegetables in a large bowl, whisk it well. Toss in all the vegetables and keep aside for at least 2 hour.
Grill it in the basket, tossing to make sure it is grilled from all the side.
When I first read about it, I thought it was completely crazy but decided to give it a try. It is a painful process to pit the cherries but I think this recipe makes it worth it.
4 cups of pitted Cherries
1 tbsp Agave nectar
2 tbsp Balsamic Vinegar
1 tbsp butter
Layer the cherries on an aluminum foil on the grill tray on the grill. This will ensure that all the juices stay inside. Cook for 7-8 mins. While it is cooking mix the rest of ingredients.Pour over the cherries and cover the cherries to make a packet.
Cook for another 10-12 mins. Take the whole packet on a plate, open carefully. What you will see inside is a ooey gooey yummy fruity topping. 🙂
You can serve with vanilla ice cream..but I think it tastes the yummiest with ‘sweetened ricotta cheese’.