Tag Archives: Chilli

Daliya Chilli Powder

11 May

dalia_chilli_powder
Putnala Mirapakaya Podem.

Dalia / Roasted gram is ground into somewhat coarse powder using fried spices and herbs. The daliya chilli powder can be used to layer dosa’s or can be served with idly, or with steamed rice and dollop of ghee.
Makes: around 1 1/2 Cups of Daliya Chilli Powder

Ingredients:

Dalia / Roasted Gram 1 Cup
Green Chillies 4 Long
Garlic 2 Cloves
Ginger 1/2 inch Piece
Salt to Taste

Talimpu:

Cumin Seeds 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 8
Oil 1 Tbsp + 1 tsp

Method of preparation:

Remove stems, wash and chop the green chiles into thick circles.
Peel and slice the garlic cloves.
Wash and tear curry leaves into small pieces.

Heat oil in a pan, add chopped green chillies and fry till they change color and turn crisp.
Remove the chillies onto a mixing bowl.

In the same pan with remaining oil, add ginger.
Fry for a minute and remove the ginger onto a plate.
Now add a tsp of oil if necessary and add all talimpu ingredients.
When cumin seeds change color, add sliced garlic cloves and fry briefly.
Remove the pan from heat and add to the above mixing bowl.

Grind dalia into somewhat coarse powder along with few fried chillies, fried ginger and salt.
Remove the ground dalia powder into the mixing bowl containing the spices.
Mix everything well and store tight in a jar and the powder stays fresh for few months.
The daliya chilli powder can be used to layer dosa’s or can be served with idly, or with steamed rice and dollop of ghee.
Notes: Make sure not to over grind the dalia coconut powder.

Suggestions: Refrigerate the daliya powder for extended shelf life.
Variations: You can adjust the amount of green chillies according to preference.
Other Names: Daliya Chilli Powder, Putnala Mirapakaya Podem.

Mirchi Thecha

17 Apr

mirchi_thecha
Mirapakaya Velluli Pachadi.

Tender green chillies are fried in oil along with garlic cloves. The fried ingredients are then ground into coarse paste with salt. Serve mirchi thecha with bhakari or with steamed rice and ghee or with dal rice etc…
Makes: around 3 Tablespoons of Mirchi Thecha.

Ingredients:

Green Chillies 8 – 9
Garlic 4 – 5 Cloves
Salt 1/2 – 1 tsp
Oil 1 tsp

Method of preparation:

Remove stems and chop the green chillies into halves.
Peel, remove hard ends and halve the garlic cloves.

Heat oil in a pan, add garlic and green chillies.
Fry till garlic turns light golden brown and the skin of chillies starts to brown.
Remove from heat and cool to room temperature.
Using a mortar and pestle, pound the green chillies, garlic and sufficient salt into coarse mixture.
Alternatively, using a spice grinder to pulse the mixture couple of times for a coarse texture.
Remove the mirchi thecha onto a bowl and stores for a week or two if refrigerated.
Serve mirchi thecha with bhakari or with steamed rice and ghee or with dal rice etc…
Notes: Prefer long tender green chillies for this recipe.

Suggestions: Adjust green chillies according to spice level.
Variations: You can also add a few cumin seeds while frying the green chiles.
Other Names: Spicy Green Chilli Relish, Mirchi Thecha, Mirapakaya Velluli Pachadi.

Roasted Green Pepper Hummus

4 Apr

green_pepper_hummus
Roasted Green Pepper Hummus.

Hummus is a dip made with garbanzo / chickpeas. Chickpeas are cooked and ground into paste with tahini and freshly roasted green peppers. Tahini is prepared with roasting and grinding sesame seeds into paste. Roasted green pepper hummus can be served with toasted pita bread or with any bread of your choice.
Makes: around a Cup of Roasted Green Pepper Hummus.

Ingredients:

Anahiem Green Chile or Any Mild Green Chile 3
Chickpeas / Garbanzo 1 Cup
Red Chili Powder a Small Pinch
Garic 1 Small Clove
Lemon Juice 3 Tbsps
Olive Oil 2 Tbsps
Salt to Taste

Tahini:

Sesame Seeds 2 – 4 Tbsps
Extra Virgin Olive Oil 1 Tbsp

Method of preparation:

Soak the garlic in warm water for few minutes and peel the skin.
Wash, pat dry and place the green pepper on a direct flame.
Let the skin char on all sides and place the charred green peppers in a paper bag.
Once cool enough to handle, peel the outer skin and roughly chop the green peppers discarding the stems.

Soak chickpeas in water overnight.
Pressure cook soaked chickpeas in sufficient water for 3 whistles.
Alternatively, boil chickpeas in few cups of water on stove top till chickpeas turn soft.
Strain the cooked chickpeas and reserve the cooking liquid.

Toast sesame seeds in a heavy bottomed pan on low flame.
Once sesame seeds turn golden brown in color, remove from heat.
Grind toasted sesame seeds with olive oil into thick paste.

Grind cooked garbanzo beans with freshly prepared tahini paste, roasted green peppers, garlic, lemon juice, olive oil and salt.
Taste and adjust the seasonings if necessary.
Store tight in a refrigerator to stay fresh for couple of days.
Remove the roasted green pepper hummus onto a bowl and serve with toasted pita bread or with any bread of your choice.
Notes: Make sure chickpeas are cooked right.

Suggestions: Adjust the consistency of the hummus with reserved cooking liquid (if desired).
Variations: Finely chopped cilantro can be added as a garnish.
Other Names: Roasted Green Pepper Hummus.

Red Chili Mango Chutney

29 Feb

red_chili_mango
Pandu Mirapakaya Mamidikaya Pachadi.

Fresh red chiles are lightly fried and ground into coarse paste along with fresh raw mango. The chutney is seasoned with fried whole spices. Serve red chili mango chutney with steamed rice or with roti etc. This instant chutney is a supposed to be extremely spicy.
Makes: around 1 1/4 Cups of Red Chili Mango Chutney.

Ingredients:

Fresh Red Chillies/ Fresno Pepper 3
Raw Mango 1
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps

Method of preparation:

Wash, peel and roughly chop the raw mango.
Wash, remove stems, slice the red chiles.

Heat oil in a small pan, add sliced red chiles.
Fry for couple of seconds and remove the red chiles from heat.
To the same pan with remaining oil, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat.

Coarsely grind the red chiles, mango and salt.
Remove the ground mixture onto a bowl, stir in toasted whole spices.
Adjust salt if necessary and store red chili mango chutney tight in a jar and refrigerate for extended shelf life.
Serve red chili mango chutney with steamed rice or with roti etc…
Notes: Make sure raw mango is sour enough.

Suggestions: If raw mango is not sour enough, add a splash of lime to the chutney. Adjust red chiles according to your preference.
Variations: You can also add a pinch of toasted fenugreek seeds powder to the chutney if you wish.
Other Names: Red Chili Mango Chutney, Pandu Mirapakaya Mamidikaya Pachadi.

Green Chili Fritters

4 Nov

green_chili_fritters
Green Chili Fritters.

Fresh green chili fritters are washed and stuffed with cilantro. A batter is prepared with besan/ gram flour. The fresh long green chiles are dipped in besan batter and deep fried in oil till golden brown in color. Serve green chili fritters with steamed rice and ghee or as a snack.
Makes: 6 – 8 Green Chili Fritters.

Ingredients:

Fresh Long Green Chiles 6 – 8
Gram Flour / Besan 1/4 Cup
Cilantro few Sprigs
Soda bi carb a Small Pinch
Salt to taste
Oil for deep frying

Method of preparation:

Wash and pat dry the green chiles.
Slit the green chiles in the stomach and extract all the seeds if necessary (to reduce spice).
Wash and grind the cilantro into paste wtith salt.
Stuff a tsp of the cilantro mixture into each green chile.
In a mixing bowl, mix together gram flour, cilantro paste (any leftover), soda bi carb and salt with sufficient water to make somewhat thick batter.

Heat oil in a deep frying pan on medium low heat.
Hold the stem of the green chile and dip in the gram flour batter to coat it well.
Immediately and carefully drop the dipped green chile in hot oil.
Repeat the same with remaining green chiles until the surface of the frying pan is full.
Fry the green chiles until golden brown on both sides.
Remove the green chile fritters onto absorbent paper.
Serve green chile fritters with steamed rice and ghee or as a snack
Notes: Make sure to get the besan batter is mixed right.

Suggestions: If the green chile fritters are hard, make sure the besan batter is not too thick else add tiny pinch of soda bi carb. Add few drops of water to dilute the batter if necessary.
Variations: Check other fritters or deep fried snacks here.
Other Names: Green Chili Fritters.