Tuesday, July 17, 2012

Jalapeno Poppers



Ingredients:

Jalapenos........................................2 or as required. I used 2 big ones
Potatoes..........................................5 boiled. Add more according to size of jalapenos.
Mince(chicken)...............................4-5 tbsps
Cheese............................................3-4 tbsps, grated. I used processed cheese, you could use cheddar or parmesan
Onions............................................1 n 1/2 tsps, chopped
Green coriander............................2 tsps chopped
Green chilli...................................1, de-seeded and chopped fine. Use less if too hot
Ginger...........................................1/2 tsp, crushed
Garlic............................................1/4 tsp, crushed
Fresh bread crumbs......................made from 2 slices. I used 'dalia' bread to give more texture and a better crumbly look.
Cornstarch...................................1 n 1/2 tsp, mixed with 4-5 tbsps of water
salt acc to taste
Pepper, freshly ground. Do not use the ready made fine powder.



Slit the jalapenos on the inner curve, de-seed and remove all the white pith. Keep the stalk.

Boil the mince, ginger, garlic, chopped onions in a little water. When the mince is cooked dry out whatever water remains. Cool, then add the grated cheese, green coriander, green chillies. Add a heaped spoon of fresh bread crumbs. Blend it all in with your hands. Check for salt and add accordingly. Also add 1/4 tsp of freshly ground pepper.

Mould tight handfuls of mince and gently stuff it into the jalapenos. Spread the mince well from the top to the tip, it should be a snug fit. Do not overstuff. The mince should not pop out.

Mash the boiled potatoes well, making sure no lumps remain. Add a pinch of salt, check for mild saltiness. Now wrap this around the jalapeno. The wrapping should be about 1/2 an inch thick. Keep the stalk clean.

Put the fresh bread crumbs in a plate. Add a pinch of salt and add a sprinkle of Chinese seasoning (that's a readymade mixture) I use Keya. If you don't have that you can use a few sesame seeds, chilli flakes, dry herbs like basil, celery. A tiny pinch of salt.

 Pour the cornstarch into a broad dish. Hold the jalapeno by the stalk and roll it in the cornstarch liquid to cover the entire potato wrap.

Now roll it in the bread crumbs. Pat on the crumbs nicely around the whole chilli.

Deep fry in hot oil.

When it has cooled a bit, use a fine serrated knife to saw through. Gently does it, don't put pressure just saw away....and voila, you get a sight to behold!!





Bon Apetite!



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