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Indian Corn & Cranberry Succotash

A pepper plant. Aromatic plants and spices suc...

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Source: chefpriyanka.wordpress.com

Have you ever heard of succotash? It’s a corn/bean dish that has come down to Americans from the Native Americans. It was especially popular during the Great Depression becasue corn was cheap and redily available.

Well, there’s not much explain to do here. It’s corn, it’s chili, it’s cranberry and with a little Indian flair. Sweet, spicy and delicious! Great as a holiday side dish or a healthy snack! But, since it’s the winter season (well tomorrow starts winter to be exact), I was kind of ghetto and used canned corn. It really tastes yummy and is easy to just open and saute! Plus, corn is a great source of protein and fiber- just check it here!

Indian Corn Succotash:

  • 1 can corn kernels, drained
  • 1/2 cup dried cranberries
  • 1 medium red onion, diced
  • 4-5 small green chilies, diced
  • 2 cloves garlic, minced
  • 1/4 cup cilantro, finely chopped
  • 2 tbsp garam masala (I used Homemade)
  • salt to taste
  • coarse black pepper
  • PAM original flavor
  • grated parmgiano cheese (optional)

1. In a medium sized skillet over medium high heat spray with PAM. Add onions and garlic and saute for about 3-4 minutes. Add chilies and garam masala- mix until combined well and fragrant about 1 minute. Add corn and cranberries. Saute for about another 5 minutes until soft and and cooked. Add salt and pepper to taste and mix in cilantro. Place on a serving dish and top with grated parmigiano (I know weird, but the nuttiness of the parmigiano went well with the spicy Indian flavors of garam masala!)

Want More Indian Vegan? Check these out!

Indian Stuffed Masala Peppers

Tandoori Tofu Masala “Salad”

Spicy Cumin Potatoes with Green Chili Tofu

Creamy Maharashtrian Chole

 
 

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Chiles Rellenos (Stuffed Peppers) Recipe

Bravo Cheddar

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Literally a 15-minute winter dish if you’ve already frozen some peppers and canned some salsa.  A Cast Iron standard, great appetizer or side dish.  Healthier and better than the deep-fried version.

Anaheim peppers are always particularly prolific for us.  I prepared these for the freezer by cutting them in half, removing the stems and seeds, and blanching them in boiling water for no more than 30 seconds.  Then I froze them in ziplock bags.  They freeze wonderfully and our guests really appreciated a fresh-tasting pepper in the middle of winter.  I usually also freeze some peppers already chopped up, this way they take less space in the freezer and are ready to throw into whatever I’m cooking.

Ingredients

  • 6-10 Anaheim peppers, cut in half and seeded.  Ours were blanched and frozen last summer.
  • Small jar of salsa.  Ours was canned last summer but store bought or fresh made will also work.
  • 1 can of any kind of beans.  I’ve used white, black, or garbanzos.
  • 1 cup grated cheddar cheese.

Mix salsa, beans and cheese.  Spoon into the center of the peppers.  Bake at 350 for 10 minutes or until cheese is melted and peppers are heated through.

– Katie

Source: http://castironidaho.com/2011/03/14/chiles-rellenos-stuffed-peppers/

 

 

 
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Posted by on March 23, 2011 in Cheese, Deep-Fried, Spicy, Vegetables

 

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Urad Daal – Slow Cooker Recipe

Curry tree

Image by the weed one via Flickr

A beautiful Daal with a soothing, homey feel to it that is sure to satisfy the palate and the soul. Simple, easy and delicious Urad Daal can also be made as easyly on the stove-top in a sauce pan or in a pressure cooker. Enjoy this Gujarati roadside dhabba dish.

Prep Time: 10 min
Cook Time: 4 Hours
Serves: 4-5
Ingredients:

Urad Daal – 1 cup
Water – 6 cups
Salt – to taste
Lemon Juice – 1 tbsp or to taste

Seasoning:
Oil – 1 Tbsp
Ghee – 1/2 Tbsp
Cumin Seeds – 1 tsp
Dry Red Chilies – 2 or to taste
Asafoetida – 1/8 tsp
Curry Leaves – few leaves
Green Chillies – slit, to taste
Ginger – 1/2 tbsp, minced
Garlic – 1/2 tbsp, minced

Cilantro – for garnish

Method:

1. Wash the Urad Daal under the tap till the water runs clear.
2. In the Slow Cooker combine the Daal and the Water.
3. Give the daal a mix, cover and cook on high for 4 hours .
4. After the 4 hours, open, mix and add Salt and Lemon/Lime Juice and mix.
5. To work on the seasoning, heat Oil & Ghee in a skillet.
6. Add in the Cumin Seeds and allow them to sizzle.
7. Add in the Dry Red Chillies, Asafoetida, Curry Leaves, Green Chillies, Ginger & Garlic. Cook for a minute.
8. Add the seasoning to the Daal, add in fresh chopped Cilantro and it’s ready to serve.
9. Enjoy with Chapatis, Rice or by itself, as a soup.

Tips:
Pressure Cooker Method:
1. Cook Daal with the Water and allow the Pressure Cooker to whistle 1 time.
2. Turn the flame off and allow the pressure to go down by itself.
3. Open the Cooker follow the same steps mentioned above.

Stove-Top Method:
1. Cook Water and Daal in a Saucepan, covered, till the Daal is cooked.
2. Follow the same steps as the Slow-Cooker Method.

 

 
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Posted by on March 16, 2011 in Indian Cuisine

 

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Sindhi Kadhi Indian Recipe

Cooked Basmati Rice and peas (beans), with pin...

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Sindhi Kadhi is a dish that is fully rounded and has so many levels of flavor. The hints of sweet and tangy combined with the spiciness and the beautifully colored vegetables is a feast to the eyes and to the hungry stomach. Change out the vegetables, eliminate some you don’t like or add on the ones you love – it’s a very forgiving dish. Enjoy this Sindhi Kadhi with some plain white Basmati Rice and you’ll need little else to satisfy the soul.

 

Prep Time: 15 min
Cook Time: 30 min
Serves: 4 – 6

Ingredients:

Water – 5.5 Cups + .5 Cups
Besan/Chick Pea Flour – 1/3 Cup
Drumsticks – 1 Cup, cut to 1″ length
Carrots – 2 med. peeled, washed and cut
Cauliflower – 2 big florets, cut to bite-size
Green Beans – 10, cut to 1/2″ pieces
Potato – 1 medium, cubed
Green Chillies – 4 or to taste, slit
Small Eggplants – 3, cubed
Oil – 1 tbsp
Methi / Fenugreek Seeds – 1/4 tsp
Turmeric Powder – 1/4 tsp
Red Chili Powder – 1/2 tsp or to taste
Salt – to taste
Jaggery – 2 tbsp or to taste
Tamarind – 2 tbsp or to taste
Cilantro – for garnish

Method:

1. In pressure cooker, combine the Chickpea Flour and the 5.5 cups of Water and remove all lumps.
2. Pressure cook for 1 whistle and allow the pressure to release by itself.
3. In a small saucepan, combine the 1/2 cup Water and the Drumsticks and allow them to come to a boil.
4. Once the Water and the Drumsticks have come to a boil, low heat to a simmer and cook till ready to use.
5. In a big open pan, heat Oil on medium heat and add in the Fenugreek Seeds and allow them to sizzle.
6. Add in Turmeric and Red Chilli Powder and immediately after that all the Vegetables (Potatoes, Green Chilies, Carrots, Cauliflower, Beans & Eggplant)
7. Turn the flame up to a high, mix and coat all the Vegetable with the Oil.
8. Cook for about 3 minutes or till the Vegetables get a slight golden brown and lower the heat to a medium.
9. Add in the Chickpea Flour and Water, add the Drumsticks and the water, cover and cook for 15 minutes.
10. Add in the Salt, Jaggery and Tamarind Paste and mix.
11. Increase heat and allow the Kadhi to reduce and thicken up to a thin custard consistency.
12. Garnish with Cilantro and serve with Rice.

 

 
 

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Bengali Mustard Fish Curry

Yellow mustard seeds

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On a trip to Bangalore, India a few years back, we met a wonderful Bengali chef named Manik Malik. He shared his very popular Bengali Fish Curry recipe with us. Fish lovers will rejoice at this delicious curry recipe made with simple ingredients and a simple process.

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients:

Fish (firm variety) – 1/2 lb (approx 500 g) – cleaned
Turmeric Powder – 1/4 tsp
Salt – 1/4 tsp

Mustard Oil – 3 Tbsp
Onion – 1/2 large
Tomato – 1/2 large
Garlic – 7 to 8 large cloves
Green Chilies – to taste
Mustard Seeds – 1 Tbsp
Cumin Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp or to taste
Turmeric Powder – 1/4 tsp
Salt – 1/2 tsp
Hot Water – 1 1/2 cups
Cilantro (Coriander Leaves) – for garnishing

Method:

1. Marinate Fish for 10 minutes with 1/4 tsp of Turmeric Powder and 1/4 tsp Salt.
2. In a grinder or blender, form a paste of Onion, Tomato, Garlic, Green Chilies and Mustard Seeds.
3. Heat Mustard Oil in a pan and fry the fish for 1 minute on each side. Remove onto a paper towel lined plate and keep aside.
4. In the same oil, add ground paste, Cumin Powder, Red Chili Powder, Turmeric Powder and Salt. Mix well, cover and cook for 2-3 minutes.
5. Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.
6. Add Fish back in and coat it with the mixture.
7. Add hot Water and gently stir.
8. Cover and cook for 5-7 minutes.
9. Garnish with Cilantro and serve hot with Rice or Chapati.

 

 
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Posted by on March 16, 2011 in Indian Cuisine, Seafood

 

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Okra (Bhindi) Raita Recipe

Okra Raita is a medley of crisp, crunch, flavor, coolness, eye-appeal and uniqueness. A little patience takes us a long way and is so worth the effort. Okra is a favorite vegetable for a lot of folks, so enjoy this great combination.

Prep Time: 20 min.
Cook Time: 25 min.
Serves: 4 – 6

Ingredients:

Bhindi /Okra – 1 lb
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Asafoetida – 1/8 tsp
Chaat Masala – 1 tsp or to taste
Salt – to taste
Red Chili Powder – to taste
Yogurt – 2 cups
Cilantro – few sprigs, chopped fine
Green Chilies – to taste, chopped fine

Method:

1. Wash, wipe and remove the end of the Okra.
2. Using a Food Processor, pulse a few times to chop them.
3. In a wide pan, heat Oil and add Mustard Seeds.
4. Once they pop, add Asafoetida, and the finely chopped Okra.
5. Add Chaat Masala, red Chili Powder and Salt and mix.
6. Reduce heat to a low and cook Okra till it shrinks, gets crunchy and changes color.
7. It will take a while and have patience and keep stirring so there is even cooking.
8. When the Okra gets a dark brown color and it has shrunk quite a bit, it is done.
9. Transfer to a bowl and allow to cool.
10. In a serving bowl, beat the Yogurt and add Salt, Cilantro & Green Chilies and mix.
11. At time of serving, sprinkle or mix in the Okra.

Tips:
1. Store the Yogurt and Okra separately and mix together right before serving so it retains the crunch.
2. If the Okra looses crunch, place in a oven or toaster oven on low heat for a few minutes.

 

 
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Posted by on March 16, 2011 in Indian Cuisine

 

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Mango Pickle – Aavakai Recipe

Example of Mangoes, shoot in Taipei, Taiwan. T...

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A traditional Indian meal is incomplete without a pickle. There are so many different ways of making pickles – cooking, fermenting over days in the sun or fresh pickles. This Mango Pickle recipes takes a few days and may sound like a tedious and a long process but the end result is just amazing and you can enjoy the fruits of you labor by relishing it over months or years. Take a step back in time and enjoy this art that goes back centuries in time.

Prep Time: 10 minutes
Pickling Time: 20 – 25 days

Ingredients:

Raw Green Mangoes – 2 large (1 lb)
Garbanzo Beans (Kabuli Chanas) – 1 cup
Salt – 2 tbsp or to taste
Turmeric Powder – ¼ tsp
Asafoetida – ¼ tsp
Mustard Seed Powder – 1 tbsp
Coriander Powder – ¼ cup
Red Chili Powder – 1/4 cup or to taste
Kashmiri Chili Powder – 1 tbsp
Fenugreek Seeds – ¼ tsp, powdered
Sesame Seed Oil – 1 ½ cups

Method:

1. Wash and dry Mangoes.
2. Remove seed and cube Mangoes with a shape knife.
3. Wash and completely dry Garbanzo Beans.
4. Spread Mangoes and Garbanzo Beans on a tray, cover with thin cloth and allow them to dry overnight.
5. Next day, mix dry spices in a bowl – Salt, Turmeric, Asafoetida, Mustard Seed Powder, Coriander Powder, Red Chili Powder, Kashmiri Chili Powder and Fenugreek Seed Powder.
6. Add Mangoes and Garbanzo Beans. Mix well.
7. Add Sesame Oil, mix, cover and set bowl out in the sun for about 20 days. Mix daily.
8. Transfer to clean, dry jar and store at room temperature or refrigerator.
9. Enjoy over the next few months.

Tips:

1. Use Kashmiri Chili Powder to make a mild pickle.
2. Skip the Garbanzo Beans and the pickle will be ready in 12 days.
3. Oil should be floating on top to prevent spoilage.

 

 
2 Comments

Posted by on March 16, 2011 in Fruit, Pickles & Chutneys

 

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