Sunday, November 2, 2014

Roasted Chillies

No one in my home is a fan of eating raw green chillies. Me and mom sometimes do clean up one to eat with daal chawal, but that is pretty rare. We love pickles to go with vegetable dishes and daals. We are not fan of putting green chillies in food too, because as soon as my dad and brother see that green chilli, they started feeling the heat of the chilli, even though it might be there just for garnish purposes.

Therefore, there are times when there are quite a few chillies in our refrigerator and we are at a loss about what to do with them. I have made Hyderabadi style green chilli (which was my second post on this blog, ah how the times fly), but they rot after some while. I needed to find something else to do with those chillies.

Then I landed upon the David Lebovitz's Roasted Pepper recipe. Somehow it clicked. The idea of a beautiful smoked pepper, drizzled with olive oil was too appealing. Since mom cannot take any pickles these days, because her doctor forbade her to eat anything sour or tangy, she needed something to replace them. I made these for her.

See that pretty plate with a golden border. It dates bake to my mom's marriage. It was part of her jahaiz ka dinner set and still looks fabulous. 

The best part about this recipe is that you can make as many or as few chillies you like. I made only three (after making a test batch with only one). David Lebovitz used red and yellow chillies. I had only green ones and hence used them.

Chillies are roasted in a pan, but you can try roasting  directly on fire. You can also roast them on a grill on coals while making a barbecue dinner. The chillies are soft and mushy after being roasted, but hold there shape well. 



Green Chillies, as required
Salt, to taste
Black Pepper, to taste
Olive oil, as required


Heat a heavy based frying pan. Place chillies on the pan. Let the chillies roast at medium low heat until the skin is charred. Turn over and repeat the process. Cook chillies on all sides.

Remove chillies and place hot in an airtight box. Close the box. The steam build up in the box will loosen the charred skin from the chillies. 

When chillies are cold, make a slit lengthwise. Remove the seeds with a spoon. Remove the charred skin. It might require a little effort, but usually it will just slide off.  Give the chillies a quick dip in cold water to remove any left over seeds if you like; I didn't do this.

Place chillies in a bowl in a single layer. Sprinkle a little salt and black pepper over the chillies. Drizzle chillies with olive oil. Serve with rice or vegetables. Store in refrigerator. 

You can roast chillies and store them for up to a week in the refrigerator, and sprinkle the salt and pepper , and drizzle oil when required. 

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