I’m on a spicy journey nowadays. Monsoons in India can be so boring and long stretched. We are at the end of the season and this is the time when they get most unbearable. So while we wait for sunny autumn to arrive, I thought of making a spicy bomb for a change. This dish is a riot of colors and is so delicious. The key ingredient is however palm sized chilli peppers or big green chillies. In some parts of the world they are called Jalapeno peppers. You can also choose a mince of your choice, although I like them best with lamb mince. You need very few ingredients for it. I must warn you that if you can’t handle hot spices, please eat at your own risk. In India we eat these with fresh dal and rice. But I am going to keep them for a spicy snack, to wake me out of a stupor! So let’s begin making Keto Jalapeno’s Stuffed. I hope you will love it.
Keto Jalapeno’s Stuffed Making Procedure
1. You can either marinate the mince with 2 teaspoons of ginger and garlic paste and salt. Or just make it right away like I did.
2. Wash the chilies and pat them dry. Do not cut off the stalks.
3. Place them on a chopping board and slit them lengthwise. Right from the stalk till the end. But stop a little ahead of the end.
4. Ensure that you scoop out the pith and the seeds, absolutely ensuring that you don’t tear them near the stalk.
5. Sprinkle some salt on the turmeric on the insides and outside and keep them aside.
Cooking the mince
1. Take a heavy based pan or wok and heat the ghee in it, on medium heat. Toss in the curry leaves, cumin and the onions. Fry till the onions become golden.
2. Add the mince, and lower the heat. Cook till it changes the colour to brown.
3. Add the turmeric powder, garam masala and keep cooking till the water evaporates.
4. Add the tomatoes and salt. Cover the pan and cook on lowest heat for 15 minutes or so. Keep stirring once in a while, till the oil separates from the meat.
5. Once it is done check the salt, and if you want you can squeeze the juice of half a lemon in it.
6. Let the mince cool down completely, before you start stuffing it.
The stuffing and frying
1. Wash the chilies with cold water and pat them dry.
2. When the mince has cooled down fully, start stuffing it in the chilies.
3. But mind not to over stuff them, as the mince will spill out at the frying stage.
4. Once you are done stuffing tie the chilies with a string and secure the ends.
5. Now you can either shallow fry the peppers in any oil of your choice or deep fry them.
6. I shallow fried them in olive oil. Do not put too many chilies to fry at one time, as flipping them will become a problem.
7. Another thing about frying, you need to have oil at a medium high temperature. If it’s too high they will burn and if its too low they will turn soggy.
8. Once the chilies were in the pan I covered them for three to four minutes, before flipping them.
9. You will know that they are ready when the color will change to pale green and there might be a black residue too.
10. Once fried shift the chilies to a plate and untie the chord.
1. Always cook Keto Jalapeno’s Stuffed at room temperature. Or else it might get lumpy.
2. You can also use this recipe to stuff green bell peppers or capsicum.
3. If you are more of a pro at baking than frying, then bake the chilies instead of frying.
4. If you think tying up the chilies is seeming like rocket science to you, then just cut them into two halves and stuff the mince into them.
5. And if you get really big ones, just chop off the broader end and stuff them whole. But remember to remove the seeds and pith.
6. And if you can’t stand the chilies, you have a pretty decent recipe for lamb mince here. Try that!
I also made a new batch of fat bombs in my new silicone molds and they look so pretty, that i had to share them with you.