Recipe of Chettinad Stuffed Mirch in 24 Minutes for Beginners

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, chettinad stuffed mirch. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Chettinad Stuffed Mirch is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Chettinad Stuffed Mirch is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have chettinad stuffed mirch using 5 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chettinad Stuffed Mirch:

1. Make ready 1 sweet chilli/capsicum -
2. Make ready 1 potato boiled & mashed
3. Make ready 1/4 cup paneer
4. Prepare 1 tablespoon Chettinad masala
5. Prepare 1 teaspoon Salt

Prawn Biryani This is not Chettinad style prawn biryani but easy to cook prawn biryani which can be prepared. Made Chettinad Tomato Chutney with idli for our breakfast today. Buy Online - Chettinad Cotton Sarees, Cotton Silk Sarees, Handloom Sarees, Traditional, Ethnic wear & Designer Sarees from our weavers - Wholesale & Retail. Chettinad (also known as Chettinadu) is a region located mainly in the Sivaganga district historically ruled by Ramnad kingdom of Pandya Nadu and has a small portion extending into the Pudukottai District of Chola Nadu in Tamil Nadu, India.

Steps to make Chettinad Stuffed Mirch:

1. In a bowl add boiled potatoes, crumbled paneer, Chettinad masala, salt and mix well to make the stuffing ready.
2. Slit chillies in the middle, without removing the stem. Remove the seeds. Push the stuffing carefully inside the chillies.
3. In a fry pan, add 2 tbsp oil. When it’s warm keep the stuffed chillies and fry on all sides till it turns golden brown.
4. When done, remove chillies from the pan, drain in a kitchen paper towel (aka tissue). Plate it up and serve with coriander garnish & mint chutney on the sides.

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