START!™ Chilli Relleno Recipe
EXTRA HOT – Fun fritters to warm the buds!
Ingredients :
For the chilli rellenos :
- 25 green chilies (capsicum style, broad and short)
- 8 oz. ricotta cheese (or vegan cheese substitute)
- 1 onion
- oil for deep frying
- 4 tbsp grated cheese
- salt to taste
For the Ancho sauce :
- 1 kg. (2¼ lb.) red tomatoes
- 6 red dry chillies
- 1 onion, chopped
- ¼ tsp ajwain
- 3 tsp sugar
- 2 tbsp oil
- 5 tbsp. START! Curry Sauce
- salt to taste
For the batter :
- 2 teacups maida
- 2 teacups water
- 2 level tsp baking powder
- 2 tbsp START! Curry Sauce
- salt to taste
Method :
- Cut the onion finely, mix together with ricotta cheese, and add salt.
- Cut off the tops of the chilies and scoop out the centers.
- Put chilies in boiling salted water for 1 minute and then drain the chilies.
- Stuff the chilies with the onion-ricotta mixture.
- Combine all the ingredients of the batter. Dip the chilies into the batter and deep fry in hot oil.
- Pour the boiling Ancho sauce over the fried chilies and serve with grated cheese.
- Can also serve with plain rice or a mixture of corn/beans/capsicum cooked rice.
For the Ancho sauce :
- Soak the chillies in ½ teacup of water for 15 minutes.
- Heat the oil in a vessel and sauté the onions for some time.
- Put the tomatoes and the chilies (with the water) and cook till the tomatoes becomes soft.
- Blend the mixture in a blender and strain the sauce.
- Put the ajwain, START!, sugar and salt and boil for 10 minutes.
WARNING: This can turn out EXTRA HOT so proceed with caution!
