Showing posts with label Chillies. Show all posts
Showing posts with label Chillies. Show all posts

Sunday 4 November 2018

Bhut Jholakia ar Losuner Acchar

When you get back home to see the Bhut jolokia plant laden with chillies..... it’s sheer happiness... 
There were about 22 chillies on the plant that looked like red pataka crackers for Diwali. 
The Bhut jolokia also known as ghost pepper, ghost chili, U-morok, red naga, naga jolokia, and ghost jolokia is cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur. It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich of Bangladesh. 
In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce. The ghost chili is rated at more than 1 million Scoville heat units (SHUs). However, the ghost chilli was taken up by the Infinity chili in 2011, followed by the Naga Viper, the Trinidad moruga scorpion in 2012 and the Carolina Reaper on August 7, 2013.
- Net Source Wikipedia
You can make pickle or hot sauce. Here I made pickle with crushed garlic. Remove the extra seeds and dry it. You can save it to grow more plants. This will also reduce the spiciness from the pickle. 

Ground Masala 
2 1/2 tsp Yellow Mustard seeds
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds

Grind all the above ingredients into a fine powder. 

For the pickle 
22 pieces of Bhut Jholakia cut into small pieces 
20 pieces of Garlic Cloves crushed
Masala powder 
Salt to taste 
1/2 Turmeric powder 
1/2 cup Vinegar 
1/2 cup Mustard Oil

Take oil in a pan / wok, let it heat till the smoking point. Switch of the flame and let the heat reduce a bit. Add the crushed garlic, chillies, masala powder, turmeric and salt, stir it well for a minute. Add the vinegar. Switch on the flame and let it cook until the oil separates from the vinegar. Switch off the flame. Let it cool down completely. Store it in a bottle and keep it in the sun for 2 days. The pickle is ready. 
P.S. Cut the Bhut Jholakia carefully, don’t touch the chilli while cutting it.. cut it with the scissor.

Tuesday 1 May 2018

Kacha Aamer ar Kacha Laal Lonkar Chutney

Due to the intense heat in Mumbai, going into the kitchen and cooking is a big noooo.... The only food I cook is very basic  simple  dal and rice or just some curry to have it with rice and that’s it. Only dish I prefer the most is dal and rice with with some Pickle or Chutney. Here is a superb recipe of Green Mango and Red Chilli Chutney that can be kept for 5 to 6 months in the fridge and it goes well the dal - rice or any fried starter or paratha. In Bengal, Kacha Aamer Chutney is made with panch phoron seasoning and flavoured with roasted panch phoron powder. Taking inspiration from the authentic traditional recipe here is my innovative version of the Chutney.. 

3 cups of grated Green Mangoes ( Washed, Peeled and then grated )
1/2 cup Red Chilli Pepper paste ( Red Chilli Pepper is a variety of red fresh chilli which is less spicy, cut them into pieces and remove excess seeds, add them into the grinder and make paste)
1 and 1/4 tbsp Ginger grated 
1/2 cup White Vinegar 
1/3 cup chopped Seedless Dates 
1/4 cup Raisins 
2 tsp Roasted Panch Phoron powder 
2 cups Sugar 
1 tsp Salt 
1 tsp Nigella seeds
2 Bay Leaves 
2 Dry Red Chilli cut into small pieces 
2 tbsp Mustard Oil 
2 cups of Water

Take oil in a pot, add oil, let it heat up. Add the nigella seeds, bay leaves and dry red chilli pieces. Stir and cook until the nigella seeds crackles. Add the green grated mangoes, stir and cook for few seconds. Add ginger, dates, raisins and salt. Stir for 2 minutes. Add the red chilli pepper paste, sugar, vinegar and water. Let it cook and simmer on low flame till the sugar syrup thickens up and looks glossy. Add the roasted panch phoron powder. Stir and let cook for few minutes. Switch off the flame. Let it cool, store the mango and red chilli chutney in a dry glass bottle. Serve the Chutney with dal - rice or it can be eaten as an accomplishment  with any fried starters or paratha. 

Panch Phoron is equal portions of Nigella Seeds, Fenugreek seeds, Celery Seeds, Cumin Seeds and Fennel seeds. As Celery seeds are not always available every where, use Mustard seeds instead of Celery seeds. 

Sunday 25 March 2018

Red Chilli Pepper - Garlic Jam

It’s sweet, spicy and tangy. You can enjoy this as spread, marinate or dip. It can be kept in the air tight container for 5 to 6 months.

250 grams Red Chilli Pepper
30 Garlic cloves peeled 
250 grams  Sugar
1/4 tsp Salt
300 ml Vinegar

Cut the red chilli peppers and deseed the chillies but keep some of the seeds. Add the chillies in the chopper or food processor and pulse a few times. Remove the chillies in a bowl. Now add the garlic and mince it. 
Take a pot, add the vinegar and sugar into the pot. Cook until the sugar dissolves and starts to bubble. Add the salt, chillies and garlic. Let it simmer on low medium heat for another 30 minutes or until it thickens up. To check, take a small chilled steel plate kept in the fridge.  Pour a tsp of jam on the cold plate. If it crinkles and holds it is done. If not continue cooking and repeat the test. Once done cool it. Store the Chilli - Garlic Jam into a dry bottle and keep it in the fridge. 

Saturday 23 July 2016

Garlicky Chilli Cottage Cheese and Veggies Stirred Fried....

Garlicy Chilli Cottage Cheese and Veggies Stirred Fried....

This is a vegetarian starter dish. I love this dish for its garlicy flavour and spiciness.

For the Sauce 
2 tbsp Soya sauce 
2 tbsp Green Chilli sauce
2 tbsp Tomato Ketchup 
2 tbsp Vinegar
2 tbsp Cornflour 
Salt to taste 
4 tbsp Water

Take a bowl and mix all the above ingredients together.

For the Stir Fried Cottage Cheese and Veggies..
500 grams Cottage Cheese cut into cubes 
2 Onions cut into cubes 
1 Green Capsicum cut into cubes 
1/2 Red Capsicum cut into cubes 
1/2 Yellow Capsicum cut into cubes 
2 tbsp Garlic minced 
6 Green Chillies cut lengthwise  
1/4 cup Water 
1/4 cup Oil

Take a wok. Heat the oil. Fry the cottage cheese in batches till brown in colour. Remove it from the oil and keep it aside on an absorbent paper. Keep 2 tbsp of oil in the wok and remove the excess oil out. In the same oil add the garlic. Stir fry it for 1 minute. Add the onion. Stir fry it till the onions are translucent. Add the capsicum and green chillies. Stir it for 2 minutes. Add the Cottage cheese. Stir it and cook for 2 minutes on high flame. Add the sauce. Stir it for another 1 minute. Add the water, stir fry it on full flame till the sauce incoperated with the veggies and cottage cheese well.  Serve it hot as a starter.

Wednesday 9 March 2016

Peri Peri Grilled Chicken Sizzler servered with Sautéed Mushroom PeriPeri Rice, Stirred Fried Veggies and Mashed Potatoes.....

Peri Peri Grilled Chicken Sizzler servered with Sautéed Mushroom Peri Peri Rice,  Stirred Fried Veggies and Mashed Potatoes.....

Sizzler is one of my favourite dish... I love Jughead  sizzlers... And the Peri Peri Sizzler which is available is my daughter's and husband's favourite... Wanted to give it a try.... 

The piri-piri pepper, known as peri-peri in Africa, has been a staple of the Portuguese table since the Age of Discovery beginning in the 14th century. After Columbus brought the fiery fruit back to the continent from the New World in 1493, it was the Portuguese who carried it throughout the globe. In fact, the chili, including relatives of the African piri-piri peppers, has become so famous, that it’s used in world cuisines. This sauce, found everywhere in Portugal and several of its former colonies, specifically Angola and Mozambique. It can be used on kind of meat. The  piri-piri peppers are Thai bird, red jalapeño, santaka, arbol, cayenne, or Tabasco, depending on availability as well as  heat preference and tolerance. 
Net source 

I have used dried bedki chillies which was available in my kitchen... 

For the Peri Peri Sauce 

12 Fresh Red Chillies or Dry Chillies 
1 tsp Red Chilli powder 
8 Garlic cloves 
Salt to taste 
1/4 cup Vinegar 
½ cup Olive oil

Soak the dry chilles in the vinegar for 15 mintues. Blend all the above ingredients in a blender and blend it into a smooth paste. After use the remaining sauce can be stored in a bottle and kept in the fridge. 
P.S. If using fresh chillies then blend it directly.

For the Chicken to Marinate and Grill the Chicken 

2 Boneless Chicken breast pieces
4 tbsp Peri Peri Sauce
1 tbsp Olive oil

Take the chicken pieces and rub salt on it. Add the Peri Peri Sauce and marinate it for 30 minutes. Take a gas griller. Add oil. Let it heat.  Add the chicken pieces and cook till brown and grilled from both the sides. Don't  throw the marinated juices.

For the Peri Peri Sizzler Sauce

Remaining Marinated Peri Peri Sauce
1 Onion chopped 
4 Garlic Clove chopped 
1 tbsp Corn flour 
1 tsp Olive oil

Take a pan, add oil. Let it heat. Add the onion and garlic. Let it sauté till translucent. Add the marinated sauce and 1/4 cup water. Cook for 2 minutes. Add 2 tbsp water to the corn flour. Stir it. Add it into the sauce. Stir it till it thickens a bit. Keep it aside.

For the Stir fry Veggies 

1 Potato peeled and cut into wedges 
6 Baby Corn
1 medium size Carrot cut into strips 
Few medium size Cauliflower florets 
1/4 cup Green Peas 
Salt to taste 
1/4 tsp Pepper powder 
1 tbsp Olive oil

Par boil the veggies and drain the water out. Take oil in a pan. Heat it. Add the veggies and sauté it till stirred fried.

For the Mashed Potatoes 

2 Potatoes boiled and mashed 
1/4 cup Amul cream 
1 tsp Olive oil 
Salt to taste
1/4 tsp Pepper powder

Mix all the above ingredients into a smooth paste.

For the Sautéed Mushroom Peri Peri Rice 

2 cups of Cooked Rice 
2 cups Mushrooms sliced 
1 Onion sliced 
4 Garlic cloves minced 
2 to 3 tbsp Peri Peri Sauce 
Salt to taste 
1 tbsp Olive oil

Take a pan, add oil. Let it heat. Add the onion and garlic, saute it till translucent. Add the mushrooms. Stir fry for 2 minutes. Add the salt, pepper powder and peri peri sauce. Stir and cook for 2 minutes. Add the rice and stir fry for another 2 minutes.

For Assembling 

Cabbage leaves
Grilled Chicken 
Sautéed Veggies 
Mashed Potatoes 
Sautéed Mushroom Peri Peri Rice 
Piri Piri Sizzler Sauce
1 tbsp Olive oil
1 tbsp Oil and 1 tbsp Vinegar mix 

Take a sizzler skillet. Heat it till smoky and hot. Add oil, spread the cabbage leaves on the skillet. Lower the gas and let the plate remain on the flame till served. Arrange all the remaining ingredients as per the choice except for the sauce. At the end drizzle some sauce on top and serve the rest of the sauce in a bowl. For the sizzling effect, add the Oil and vinegar mix in between the empty space. Enjoy it.

Friday 4 March 2016

Methi Thepla with Instant Chilli pickle....

Methi Thepla with Instant Chilli pickle..

I just love it. Can be eaten any time of the day and taken while travelling too. It remains for 1 or 2 days. Easy to make and delicious too. 

4 cups Whole Wheat Flour 
1 cup Gram Flour
Salt to taste 
2 tsp Chilli powder
2 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Garam Masala powder 
1/2 tsp Turmeric powder
1 bowl or 1/2 bunch Fenugreek leaves (Methi) chopped 
1/2 cup Curd 
Water as required 
2 tbsp Oil 
Oil to drizzle on the Theplas 

Take a mixing bowl, add whole wheat flour, gram flour, chilli powder, cumin powder, coriander powder, garam masala and turmeric powder. Mix it, add 2 tbsp oil. Mix it well. Add the methi leaves and mix it again. Add curd and water little at a time and make a  soft dough. Cover an keep it for 30 minutes. Divide the dough into equal portion.  Heat a skillet. Take one portion of the dough, sprinkle little flour and roll the dough into a round disc. Put the thepla on the skillet and roast both the sides. Drizzle oil on the thepla and roast till done. Repeat the process with the remaining thepla. Serve with instant chilli pickle and green chutney. 

Instant Chilli Pickle

6 Big Jalpano Red and Green Chillies or any Chillies 
Salt to taste
1 tbsp Mustard dal
1 tbsp Fenugreek dal
1/2 tsp Fennel seeds coarsely ground
1 tbsp Red Chilli powder
1/2 tsp Turmeric powder
1/4 tsp Asafoetida powder
Juice of 1 Lime
1 cup Mustard oil

Wash the chillies, wipe it dry and cut it into round pieces. Add salt mix it. Add the mustard dal, fenugreek dal, fennel powder, chilli powder and turmeric powder. Mix it well and let it stand for 30 minutes. Take oil in a pan. Heat the oil well. Add asafoetida. Cook it for few seconds. Add the chill mix. Stir and cook for 2 to 3  minutes. Add lime juice and cook for about 1 minute more. Cool it and keep it in a clean and dry glass container. This pickle can eaten immediately and can be kept in the fridge for 15 days to a month.