We are starting a new theme with the start of June. For the first week, I have chosen stuffed dishes. I decided to make a dish for myself as the other two are strictly for Sruti. With some bajji milagai at home, I decided to make a spicy roasted peppers. And as I had some paneer to be eaten for the day, I decided on paneer filling. I love bajjis made with these bajji milagai, but I was not very sure how it would taste without the outer coating or deep frying.
Excuse the photos. I was planning on making a video and so didn’t give too much importance to the final photos. Then I had some problems with the photo editing software and now I am not in a place to edit videos. It may take some time. So I had to do with just the blog post. So I guess, I need to be ok with the photos. But however the photo may be, the peppers were too delicious. The paneer and cheese in the filling made sure that I didn’t miss the outer coating of bajjis. The peppers are roasted in a pan with ghee, so it is so flavourful. Of late, I have been posting too many egg recipes so there are so many requests for vegetarian recipes. So for those who have been asking me for a long time, I hope this would please you.
For The Filling:
Paneer – 75 gm
Amul Cheese – 30 gm
Red Chilly Powder – 1/4 tsp
Salt – to taste
Coriander Powder – 1/4 tsp
Cumin Powder – 1/4 tsp
Long Green Bajji Milagai / Peppers – 3-4
Ghee – 2 tsp
In a pan heat 1 tsp of ghee and add paneer.
Roast until slightly brown.
Add in the red chilly powder, cumin powder, coriander powder and salt.
Keep flame on low and cook it for 5 minutes.
Now remove from flame, add grated cheese and mix well.
Allow this to cool completely.
By the time it is cooling, take the peppers and make a slit on the side.
Remove the seeds and soak it in salt water for 10 minutes.
Now remove and rinse it well. This would lessen the spice of the peppers.
Divide the paneer mixture between the peppers and stuff them with it.
Make sure to seal the opening tight.
Heat the same pan, add the remaining ghee and add the peppers.
Cover and cook on low flame for 5 minutes.
Flip the peppers and cook for another 5 minutes. Once all the sides are roasted enough, remove it on to a serving plate and serve it hot.