Firstly to make Salan, dry roast onion, garlic, coconut, sesame seeds, poppy seeds, ginger and peanuts and crush this into a fine paste using as little water as possible.
Now in a non-stick pan take oil, once oil becomes hot add the crushed paste and cook it on medium flame for 10 minutes, then add both red chilli powder and tamarind paste and jaggery and mix well, and again let the paste cook for another 10 minutes or till oil releases.
Now add water to the Salan and cook it for another 20 minutes. The consistency of Salan should be liquidy.
For stuffed chillies, wash the jalapeno peppers and make a slit in them and remove the seeds.
In a mixing bowl take paneer, cheese, peri peri masala, oregano, coriander, salt, and green chilli paste mix well and stuff this inside the jalapeno peppers.
In another mixing bowl take gram flour, rice flour, red chilli powder, ajwain, hot oil and water and salt and turmeric and make a nice batter, dip the chillies in the batter and deep fry them.
Serve the hot Salan with rice vermicelli and a piece of fried chilli.
