As we welcome the monsoons, we must also be cautious about food contamination.With the joy of rains also come stomach infections, indigestion, allergies and viral fevers.
This monsoon, chuck the pakoras and try a more innovative, healthier recipe. Corn Stuffed Baked Chillies, powered by LoveForSalad.
Corn Stuffed Baked Chillies (Cheat your oily pakoras this monsoon)
Prep Time: 20-25 mins
Cook Time: 3-4 mins
Slit and deseeded raw Rajasthani Bharwaa or Boiled Jalapeno Chillies: 8 pieces
Boiled corn: 1 cup
Coriander: 2 tbsp.
Lemon: ½ squeezed
Cumin: ¼ tsp.
Ajwain: slightly less than ¼ tsp.
Salt: ¼ tsp.
1. Wear gloves, slit and deseed the chillies. (Gloves are important because chillies tend to sting a lot). If chillies are very strong, bring them to a boil in hot water for about 3 minutes.
2. Crush ½ cup corn and leave the other half boiled corn as it is for good texture.
3. Roast and powder the cumin and Ajwain seeds, add them to the corn mix with salt, lemon and coriander and mix well.
Mildly grease maize leaves with olive oil on the inner side
One by one and fill the chillies with the corn mix, laying them on the leaf and set them on your baking tray.
Drizzle a little olive oil on the chillies (optional)
Bake them at about 100 degree Fahrenheit for about 3.5 minutes or more if you want it further cooked, say until the top of the corn stuffing seems slightly brown.
Kids will love these with some cheese melting and going brown too.
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