Fried Hot Peppers With Yogurt Recipes

GRILLED PEPPERS WITH GARLIC YOGURT

Steps:

• Grill peppers over coals, under a broiler or over a gas flame until blackened. Remove from heat and place in a bowl. Cover bowl and allow peppers to sit for 15 minutes.
• Skin peppers, cut in half and remove seeds and membranes, holding peppers over bowl to catch juices. Cut lengthwise into wide strips and place in a bowl. Strain juice into bowl with peppers and season to taste with salt and pepper.
• In a mortar and pestle, purée garlic with a generous pinch of salt. Stir into the yogurt. Add lemon juice.
• Arrange peppers on a platter or on individual plates. Spoon yogurt on top, drizzle on a little olive oil, garnish with chopped herbs if desired and serve.

ITALIAN FRIED PEPPERS

Steps:

• In a medium/large frying pan add the oil, garlic, sliced peppers, oregano, salt and water. Cover and cook on medium heat until soft and tender about 10 minutes, then uncover and cook until water dissolves and peppers are cooked to your liking. Enjoy!

FRIED PEPPERS

Steps:

• Slice off top 1/8 inch, including stem, of each pepper. Reserve. Remove seeds from inside of peppers. (Use thin plastic gloves if you have sensitive skin.)
• Cut cheese into slivers to fit inside peppers. Insert cheese into peppers. Carefully fit tops back onto each pepper, tucking edges into rim of pepper. Secure with a toothpick if needed.
• Place cornmeal in medium bowl. Place eggs in another medium bowl, add salt, and whisk well. Heat oil in a 10-inch skillet over medium heat. Place half the peppers in the egg mixture, and coat. Transfer coated peppers to cornmeal, and turn to coat evenly. When oil registers 365 degrees on candy thermometer, or is hot but not smoking, carefully slip in the eight coated peppers. Turn as needed, and fry until evenly browned, 2 to 3 minutes. Remove with a slotted spoon; set on paper towels to drain. Repeat with remaining peppers. Serve warm.

FRIED HOT PEPPERS WITH YOGURT

Steps:

• Wear gloves to protect your hands from the heat of the capsicum.
• Using a sharp knife, cut away the peppers' stems.
• Cut the peppers in half lengthwise and scrape out any remaining seeds.
• Heat about a half inch of olive oil in a large heavy skillet and fry the peppers over medium heat until wilted, about eight minutes.
• Remove with a slotted spoon and cool.
• Peel the skins off the pepper strips.
• Place the peppers on a platter, leaving a space in the center, for the yogurt.
• Sprinkle the peppers with a little salt and vinegar.
• Cover and marinate for one hour.
• Mix the strained yogurt with the garlic and with one tablespoon of olive oil.
• Place the yogurt in the center of the platter and serve.

CHICKEN 65

Steps:

• Whisk the dahi well until obtaining a smooth consistency. Set aside.
• Wipe off any moisture on the curry leaves and fry them in the still hot chicken vegetable oil.
• Drain on paper towels and set aside.
• Heat a pan with 1 tablespoon of oil.
• Add the cumin, mustard, garlic, curry leaves and green hot peppers.
• Brown them, stirring frequently, until the curry leaves become crisp.
• Then add the garlic paste, garam masala, red pepper flakes, sugar, dahi (or 1 teaspoon of vinegar and 2 tablespoons of water), and salt.
• Mix everything together quickly and, when the mixture is bubbling and becomes thick, add the fried chicken and mix well.
• Sauté over medium heat until chicken absorbs all the moisture, no more than 2 minutes. More time would make the chicken tough.
• Serve chicken 65 with chopped onions and lemons. Garnish with curry leaves.

TASTIRA (TUNISIAN FRIED PEPPERS AND EGGS)

Steps:

• Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
• Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
• Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.
• NOTE:.
• Tastira can be hot or mild, depending upon the type of chile peppers used.