Tuesday, December 22, 2009

Of Jalapenos........... and Jalapeno Cheese Pops

Just saw these green beauties at the farmer's market last week.Couldn't resist bringing them home.
These chillies were fat and round and very different from the dark green chillies that we get in north indian markets.So,I asked the vendor...what are these....He answered Pakoda mirchi...that means the chillies which you can stuff and batter fry...Basically they are not very hot but are full of flavor.Good !!

I thought these are so similar to jalapenoes......yes they look like close cousins.And I am using them just like jalapenoes eversince..and they continue to make me happy ...with the jalapeno cheese pops and also as a homemede pizza topping.Plus now they are looking nice in jar and will continue the joys in 2010 also.
I have presereved them in vinegar ,sugar and salt.

Jalapeno Cheese pops

100 gms Mozzarella cheese- grated
1/2 cup cheddar cheese- grated
1/2 cup Jalapeno peppers- chopped
2 tbsp all purpose flour (maida)
Bread crumbs to coat
Salt and pepper to taste
Oil for frying.


Mix together cheeses, Jalapeno peppers, some salt and pepper.

Prepare small balls from the mixture.(you can also spread the mixture in a tray ,Freeze and cut in desired shape -squares rectangles etc.) Freeze for 20 minutes at least.

Mix flour, salt, pepper with some water to prepare batter of pouring consistency.
Spread some bread crumbs onto a plate. (you may freeze the pops once again at this stage in a airtight bag or container)

Dip the balls into the batter and then roll them into the bread crumbs to coat all around and fry in oil until golden.

Serve hot with sour cream and tomato ketchup.

Instead of using chopped Jalapeno, you can slice them into two halves and fill them with Mozzarella or cream cheese, then coat them with the batter and deep fry.
For variations you can also add chopped olives and fried bacon bits etc to add on to the zing.