After the sweltering summer, the cool monsoon is quite a refreshing change. Pairing a hot beverage with a scrumptious dish makes for an ideal mix on any rainy day. Indulge in this spicy Mexican jalapeno with a yummy cheese stuffing.

Ingredients
6 jalapeno chilies
For the batter
100 gm gram flour
25 gm cornmeal
25 gms rice four
A pinch of turmeric powder and paprika powder
Salt to taste
A pinch of asafoetida and baking soda
For stuffing
40 gm processed cheese grated
30 gm cottage cheese grated
30 gm mashed potato
½ tsp graded ginger
1 tbsp chopped fresh coriander
100 gm chopped white onion
½ tsp chopped Serrano chilli
½ tbsp roasted cumin powder
10 ml fresh lemon juice

Preparation
For the batter
Make a smooth and fluffy batter by mixing cornmeal, gram flour, rice flour, paprika powder, turmeric powder, asafoetida and salt
Add baking soda to it and mix until it turns light in texture
For stuffing
Mix all the ingredients for the stuffing

Slit the jalapenos and remove the seeds
Stuff the jalapeno with the mixture
Dip in the batter and deep fry till it becomes golden brown
Cut it into two vertically
Garnish with some dry mango powder, chopped onion, fresh green coriander and some Sev on top. Serve it hot

(Recipe by Chef Narayan Salunke, Executive Chef, Radisson Blu Resort & Spa Alibaug.)

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