RCI-VG.005.0227.001
Stuffed Chillies
In all Punjabi households - even if you have run out of lots of ingredients to make dinner with - there is always a bare minumum of stuff in the cupboard that can be used to knock something up in an emergency.
Prep10 min
Cook5 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- long green chillie peppers2 unit
- Half an Onion1 unit
- and a half small new potatoes - or one small one and one even smaller one1 unit
- heaped teaspoons of garam masala1 unithalf heaped of ground coriander, half tsp salt, quarter tsp haldi (turmeric)
- of Onion seed (optional) and pinch of cumin seed (also optional - but very tasty)1 Pinch
- Some coriander leaf if you have any (I used frozen chopped leaf)1 unit
Method
1
Select large, firm chilli peppers such as poblano or banana chillies, wash them thoroughly, and carefully slice off the tops to create an open vessel. Using a small spoon or deseeder, remove all seeds and inner membranes, then pat the insides dry with a paper towel.
10 minutes
2
To temper the heat of the chillies, briefly blanch them in boiling water for 30 to 60 seconds, then immediately transfer to an ice bath to halt cooking. Drain well and allow to dry completely before filling.
5 minutes
3
Prepare the sweet filling by combining full-fat cream, condensed milk, cardamom powder, saffron strands soaked in warm milk, and crushed pistachios in a bowl, stirring until fully combined. Taste and adjust sweetness as desired.
8 minutes
4
Pour the sweet cream mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft, scoopable consistency. If no ice cream maker is available, freeze the mixture in a shallow pan, stirring every 30 minutes for 3 to 4 hours.
30 minutes
5
Using a piping bag or small spoon, carefully fill each prepared chilli pepper with the semi-frozen cream mixture, packing it firmly to avoid air pockets. Replace the chilli tops if desired for presentation.
10 minutes
6
Place the stuffed chillies upright in a muffin tin or secure them in a snug baking dish to keep them stable, then transfer to the freezer. Freeze for a minimum of 4 hours or overnight until the filling is completely firm.
240 minutes
7
Remove the stuffed chillies from the freezer 5 minutes before serving to allow slight softening for easier eating. Garnish with a drizzle of rose syrup, a sprinkle of crushed pistachios, and a pinch of chilli powder for contrast.
5 minutes