Showing posts with label chili. Show all posts
Showing posts with label chili. Show all posts
Thursday, April 10, 2014
Noodles Chili Rice
Noodles Chili Rice
Ingredients
- Chicken breast 1
- Garlic chopped 4 – 5 cloves
- Rice ½ kg
- Kolson Egg Noodles (boiled) ½ packet
- Spring onion 2
- Carrot 1 medium
- Green chilies 5 – 6
- Egg 2
- Turmeric powder 1 tbsp
- Worchester sauce 1 tbsp
- Soya sauce 2 tbsp
- Salt and pepper to taste
- Oil ¼ cup
Method
- Heat ¼ cup oil in a pan, add 4 – 5 cloves of chopped garlic. Fry till golden brown.Now add chicken cut into juliennes, fry till its color turn to golden brown.Now add 2 beaten eggs and let allow to cook for a few seconds.Also add 2 chopped spring onion and 1 chopped carrot. Sauté for a few minutes more.
- Then add ½ packet boiled kolson noodles. Mix well for 2 minutes. Add ½ kg boiled rice, 1 tbsp Worchester sauce, 2 tbsp soya sauce, salt to taste and 5 – 6 chopped green chilies. Mix well over high flame.Lastly top spring onion greens and serve.
Monday, March 31, 2014
CHICKEN FRY IN EXTRA CHILI GARLIC AND TOMATO
These days I am cooking as usual but nothing worth a posting though...same old bit of this and that , boil, season or fry etc etc and the much fancied summer non-irritating dishes have become quite irritating.
Yesterday I suddenly remembered a dish which is profoundly irritating to the mouth due to high presence of hot chili. Chili is not part of taste system ( like sweet, sour, salty and bitter). This is basically a mouth irritant and gives a real kick to the people who like or dislike chili. Some people cant eat chili because of physical reaction like burning sensation, sullen mouth, watering eyes , running nose. People who cant eat chili, they dont really miss any thing as long as food flavor is concern. Flavor reminds me of its famous definition which I had learnt in my food technology and Bio chem engineering paper. Flavor means the combined effect of smell and taste in a food. The brain remembers millions of combinations of taste and smell. Imagine you ordered your favorite dish and you cant get the smell because of choked nose. You can get the taste only ..similarly if you have temporarily lost your taste sensation ( very rare though) you get the smell only. In both the cases you dont get the flavor..and the dish is really bad to eat...
THE RECIPE
This is a simple recipe I had learnt many years back from my friend when she had called us for diner. I havent cooked it for many years now. Only variation I did, was adding some Curry leaves...was tempted to put Kokum ( Nowadays I am in the grip of southern spicing system) but will try next time. It will have that real fried garlic aroma and pretty stiff on chili with a roasted powder of panch PhoDon and red chili to finish.
Ingredients
Chicken with bones 600-800 gms
garlic 2 whole pods peeled and made into a paste.
chili powder 2 tsp.
Turmeric powder 1 tsp
Tomato blanched and pureed. 5 No ( off the rack puree will not be useful for the flavor)
Curry leaves 10 No ( optional)
Oil Mustard or any other oil ..6 tbsp ( 90 - 100ml)
Sugar 1 level tsp..( this is sugar to taste and not for sweetening)
For the garnish
Roasted red chili 6 No
Panch PhoDon 1 tsp roasted and ground (, if you dont have panch PhoDon, mix equal volume of Methi, fennel, mustard and cumin and take one tsp of the mix.)
NOTE; You can use less chili..but at least use 2 roasted chili and some Kashmiri chili powder.
PROCESS
Heat oil and add garlic paste , lower flame and stir vigorously to a light brown tinge to garlic paste. If it sticks add 1 tbsp water and mix.
Add curry leaves ( optional)
Add paste of red chili and Turmeric stir for 1 minute or so
Add chicken sauté for 3-5 minutes.
Add salt and sugar
Add 50 to 75 ml of tomato puree and fry at high flame till the oil comes out
Repeat the process with 50-75 ml of tomato puree.
CAUTION: For this recipe do not add all puree at a time. The flavor will be very different but good)
When all puree is added continue frying till the oil comes out and the gravy sticks to the chicken.
Add the garnish and mix.
NOTE: Dont worry , the chicken will be done ..it takes chicken to become edible in 4-6 minutes of stir frying.
Eat with hot rice or paratha or Kulcha, toasted bread.
VEGE OPTION: I have a good mind to try it with Yam Raw jack fruit, may be Paneer too.
AND FOR MY BLOG FRIENDS, GREAT BREAKFAST FROM KITCHEN GOSSIP.
AND FOR MY BLOG FRIENDS, GREAT BREAKFAST FROM KITCHEN GOSSIP.
Today I got up and as usual, with eyes half open started reading the new blogs from the dash board. I read this recipe with eyes wide open, rushed to the kitchen, by-passed the fresh bread; pulled out the last piece from the old pack and made this. I think this is the 1st time I made some thing from the blog within one hour of its publication. While someone was enjoying the stupid germinated lentils etc, mango, carrot and cucumber I relished this one. I had some stale Parmigiano Reggiano which added to the taste too.
Please make this dish and enjoy
The link is given below for the recipe.
How to use up Stale Bread – Part 1 from great Kanchan of Kitchen gossip)
Friday, March 28, 2014
Chili Rubbed Chicken Fajitas
I used a regular bone-in, skin on, chicken breast and gave it a good rub of chipotle chili powder, ancho chili powder, cumin, coriander, garlic powder and salt and pepper. In a preheated 375 degree oven, the chicken breast roasted for about 40 minutes. I removed it and set it aside to cool before shredding into good sized pieces for filling the fajitas.
The next step is to prepare the vegtables. Slice 1 medium red onion and a sweet pepper, I used yellow but any color will work perfectly, even green. Sautee in a hot preheated skillet for just a few minutes to develop some caramelization, but retaining the texture and crunch. Season with salt and pepper and a few shakes of Worcestershire sauce, if desired.
I used flour tortillas for my fajitas last night as an alternative to the corn tortillas I have been addicted to lately. To heat, wave them over the flame on a gas range just until they blister a little bit and are warm and pliable. Fill with shredded chicken, sauteed onions and peppers, shredded cheese, homemade pico de gallo (see March 5 for instructions) and guacamole (see January 14 for that recipe). Dig in!
Friday, January 10, 2014
A Beef Chili Thats Great Under Pressure
Ive gotten a ton of food wishes for a pressure cooker demo, all unfulfilled due to my serious lack of a pressure cooker. So, when my friends at IMUSA asked me if I was interested in testing their pressure cooker, I answered with an enthusiastic yes.When you ask someone why they dont use a pressure cooker, one of the most common replies is something to the effect of, "Im really not into being killed by an exploding stew."
Well, Im here to tell you, if used properly (meaning you actually read and follow the directions), the chances of a pressure cooker injuring you in an explosion is incredibly slim. You have a better chance of breaking your toe by dropping a bowling ball on it, and this assumes you dont bowl.
While the video features a quite acceptable beef stew-style chili recipe, which Ive always called chili Colorado, the point of this post is to give someone new to pressure cookers an overview of the basic steps, tips, and techniques. Ive listed the ingredients below, but this will work for any similar recipe.
As youll see, these marvels of pressurized heat are very simple to use, and really do significantly reduce cooking time. Simply put, by increasing the pressure in the pot, you raise the boiling point, which cooks the food faster. For more info, ask anyone else.I want to thank IMUSA for sponsoring this demo, and if you want more information about the model I used, you can get that here. Like I said in the video, no matter which brand or model you use, the method is basically the same. Enjoy!
Beef Chili Colorado Ingredients:
2 1/2 pounds beef chuck, cut in 1-inch cubes
salt and fresh ground black pepper to taste
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic chopped
2 tablespoon ancho chili powder
2 teaspoon Spanish paprika
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chipotle pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1 can (10.5-oz) diced tomatoes with green chilies
1 1/4 cup water
1 tablespoon ground corn chips, optional
cilantro and chopped green onions to garnish
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