Tag Archives: chilli

RED HOT CHILLI PRAWNS

After all the feasting over Christmas and New Year, it was about time to go easy on all the rich food. Came up with this Prawn dish, which by far is one of the easiest dishes I have made, with very less ingredients.

This is what you’ll need

Large prawns: 300gms

Onion: 1 (finely chopped)

Curry leaves: 15-20

Chilli powder: 3/4tsp

Kashmiri chilli powder: 2tsp

Cumin powder: 1tsp

Vinegar: 3tbsp

Ajwain: 1/2tsp (optional)

Coriander leaves: To garnish

Oil: 1tbsp

Salt to taste

Let’s get cooking

1. Clean, wash and devein the prawns. Pat dry.

2. Marinate the prawns with the chilli powder, kashmiri chilli powder, cumin powder and vinegar for about half an hour.

3. Heat the oil in a pan and add the curry leaves. Fry until crisp.

4. Add the onion and fry until brown.

5. Mix in the prawns and fry for a few minutes.

6. Add a little water (around half a glass) cover and cook until the prawns are done.

7. Add the salt and ajwain. Fry the mixture until almost dry.

8. Garnish with coriander leaves and serve hot as a starter.

Approximate preparation and cooking time: 25 minutes (excluding marination time)

Serves: 3-4

 

 

PANEER SIZZLER IN CHILLI GARLIC SAUCE

I have always been a great fan of sizzlers, especially this restaurant in Bombay called Yokos! Got nostalgic today and decided to make sizzlers at home. Though the recipe is lengthy, the actual cooking doesn’t take as much time. The last time I made Prawn sizzler in pepper sauce it was a big hit at home and anything spicy sauce always works. So happy cooking!!

This is what you’ll need

For the Chilli Garlic sauce

Paneer: 250gms (cut into bite sized pieces)

Green chillies: 3 (finely chopped)

Dried red chillies: 2 (cut into bits)

Garlic: 10-12 cloves (finely chopped)

Green pepper: 3tbsp (finely chopped)

Tomato ketchup: 2tbsp

Soya sauce: 2tbsp

Chilli sauce: 2tbsp

Vinegar: 1tbsp

Sugar: 1tsp

Cornflour: 1tbsp dissolved in 1 glass of water

Salt and pepper to taste

Oil: 2tsp

For the noodles

Noodles: 200gms

Spring onions: 3

Mushrooms: 3

Carrot: 1

Green pepper: 1/2

Soya sauce: 2tsp

Green chillies: 2

Chilli sauce: 1tsp

Vinegar: 1tsp

Salt and pepper to taste

Oil: 1tsp

For the vegetables

Onions: 1

Beans: 4-5

Carrot: 1/2

Cabbage: 2 leaves

Spinach: Feww leaves

Baby corn: 4

Salt to taste

Let’s get cooking

Chilli Garlic sauce:

1. Heat oil in a pan and saute the garlic, green chillies and dried red chillies for a minute.

2. Add the sauces and fry for another minute.

3. Add the salt and pepper, along with the paneer and cook for a minute, until the paneer pieces are well coated with the sauce.

4. Add the cornflour paste , green peppers and bring to a boil. Cook for another 2 to 3 minutes and keep the sauce aside.

Noodles:

1. Boil the noodles as per pack instructions, drain and keep aside.

2. Slice the vegetables and chop the green chillies.

3. Heat the oil in a wok and add the green chillies. Fry for a minute.

4. Add the vegetables and fry on high flame for 2 minutes.

5. Add the sauces, salt and pepper. Fry for another minute.

6. Add the noodles and mix well. Keep aside.

Vegetables:

1. Chop the onions into medium sized pieces, the carrots into roundels, beans into half and slice the baby corn.

2. Heat oil in a pan and toss in the vegetables (except onions). Cook until done. Remove and keep aside.

3. In the same pan fry the onions until they are brown. Do the same with the cabbage leaves.

To assemble the Paneer Sizzler:

1. Take a sizzler pan and heat it.

2. To one side arrange the noodles.

3. Vegetables in the centre and the paneer to the other side. Spread the sauce over the entire dish.

4. Top with browned onions and serve hot!

Approximate preparation and cooking time: 50 minutes

Serves: 4

 

 

 

 

 

 

MASALA CORN

Roasted/ grilled corn on the cob had always been a favourite be it with lots of butter or chilli powder and lemon. More recently the boiled sweet corn kernels which in India are available in malls and movie theatres. Quick and easy to prepare, seemed to be a perfect lazy Sunday snack. I just added different flavours, depending on what everyones personal favourites were at home.

This is what you’ll need

Sweet corn kernels: 3 cups

Butter: 3tbsp

Chilli powder: 1/4tsp

Lemon juice: 1/2tsp

Chaat masala: 1/2tsp

Salt to taste

Let’s get cooking

1. I had the frozen corn kernels which I used, but you can either buy the fresh corn kernels or corn on the cob and then separate the kernels.

2. Boil the kernels until done.

3. Drain out all the water.

4. Make three portions of the corn.

5. To one add butter and salt, chilli powder, lemon and salt to the second and chaat masala and salt to the third.

6. Serve hot.

Approximate preparation and cooking time time: 15 minutes

Serves: 3-4

* You can choose the flavouring that you want to use. Pepper and salt or just lemon tastes good too.

 

CHINESE CHILLI PRAWNS

Among the many Chinese prawn dishes, this one is easy to make and goes well with rice and noodles.

This is what you’ll need

Prawns: 250gms

Onion: 1

Ginger garlic paste: 2tbsp

Soya sauce: 1tsp

Vinegar: 2tsp

Chilli flakes: 1tsp

Tomato ketchup: 4tbsp

Chilli sauce: 3tbsp

Cornflour: 1tbsp (mixed in half to 3/4 cup of water)

Green chilli: 1 (chopped)

Spring onion greens: 2tbsp (chopped)

White pepper powder and salt to taste

Oil: 2tbsp

Let’s get cooking

1. Wash, clean and shell the prawns. Chop the onion.

2. Heat half the oil in a wok and stir fry the prawns, vinegar, soya sauce and half of the ginger garlic paste for 2 minutes. Keep aside.

3. In the same wok, heat the rest of the oil. Fry the remaining ginger garlic paste for half a minute.

4. Add the onion and chilli flakes and saute for a few minutes.

5. Add the ketchup, chilli sauce and the prawns. Mix well.

6. Finally add the salt and pepper, along with the cornflour paste. Bring the gravy to a boil. Adjust thickness of the gravy.

7. Garnish with green chillies and coriander leaves/ spring onion greens and serve hot with rice or noodles.

Approximate preparation and cooking time: 30 minutes

Serves: 3-4

KERALA STYLE CHICKEN CHILLI

Have been watching so many TV travel shows and all of them from Kerala always talked about Kerala Beef Chilli. Checked a couple of websites and found a good recipe for it on Jisha’s Kitchen. Since I do not eat beef, modified the recipe using chicken and I must say that it turned out absolutely delicious! 😀

This is what you’ll need

Boneless chicken: 500gms

Onions: 2

Garlic: 6 cloves

Ginger: 1/2″ piece

Green chillies: 3

Chilli flakes: 4tsp

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Curry leaves: Few

Coconut: 3tbsp (finely chopped pieces)

Vinegar: 1tsp

Coarsely grind

Peppercorns: 1/2tsp

Cinnamon:1/2″piece

Cloves: 4

Cardamom: 2

Badishep (fennel seeds): 1tsp

Let’s get cooking

1. Clean and cut the chicken into bite sized pieces. Marinate it with the vinegar, crushed ginger, garlic, chilli flakes, chilli powder, ground masala, turmeric powder, half the curry leaves and salt. Let it marinate for around half an hour.

2. Meanwhile, slice the onions very finely and chop the green chillies.

3. Heat oil in a pan and first fry the finely chopped coconut bits. Drain on kitchen towel and keep aside.

4. In the same pan add the sliced onions, green chillies and the remaining curry leaves. Fry until the onions are nicely brown.

5. Add the marinated chicken pieces and fry for 5-7 minutes. Cover and cook until done.

6. Finally add the coconut pieces, mix well and serve hot.

Approximate preparation and cooking time: 1 hour.

Serves: 4

CHILLI PANEER

There used to be a restaurant called Jalsa which we always went to only for their Chilli Paneer. My son Nishant loves spicy food and all of a sudden when he said that he wanted to eat Chilli Paneer I was tempted to eat it too. So Saturday special was Chinese. Vegetable Schezuan Noodles.

This is what you’ll need

Paneer: 250gms

Onions: 2

Green pepper: 1

Green chillies: 5

Flour: 2tbsp

Cornflour: 2tbsp

Garlic: 6 cloves

Soya sauce: 2tsp

Vinegar: 1tsp

Tomato Ketchup: 2tbsp

Chilli sauce: 1tbsp

Lime juice: 1tsp

Spring onion greens: To garnish

Oil for frying

Salt to taste

Let’s get cooking

1. Cut the paneer into once inch cubes and keep aside.

2. Make a paste with the flour, cornflour and salt, adding a little water.

3. Dip the paneer pieces into this mixture and deep fry until golden brown. Drain on a kitchen towel and keep aside.

4. Chop the onions and pepper into one inch pieces. Slit the green chillies and crush the garlic.

5. Heat oil in a pan and saute the onions until light brown.

6. Add the garlic and green chillies and fry for a minute.

7. Add the pepper and toss for a couple of minutes.

8. Add the sauces, salt and paneer pieces and mix well. Fry on medium heat for 3-4 minutes, until the sauces coat the paneer well.

9. Serve hot garnished with lime juice and spring onion greens.

Approximate preparation and cooking time: 40 minutes.

Serves: 2

EGG CHILLI

This is what you’ll need

Eggs: 4 (boiled)

Onions: 3

Red chilli powder: 2tsp

Turmeric powder: 1tsp

Corinader powder: 1tsp

Garam masala: 1/2tsp

Green chillies: 2

Garlic: 2 cloves

Cornflour: 2tsp

Tomato puree: 1tbsp

Coriander leaves: To garnish

Oil

Salt to taste

Let’s get cooking

1. Shell the boiled eggs, cut into half and keep aside.

2. Chop the onions, green chillies, garlic and coriander leaves finely and keep ready.

3. Prepare a batter with the cornflour, 1tsp chilli power, 1/2tsp turmeric powder, coriander powder, garam masala and salt.

4. Coat each egg half with this mixture and shallow fry in a pan. Drain on a kitchen towel and keep aside.

5. Take 2 tsp of the same oil and sauté the onions, green chillies and garlic until pinkish in colour.

6. Add the rest of the chilli powder, turmeric powder and tomato puree and fry well.

7. Add salt according to taste, along with the boiled eggs. Mix gently and cook covered for a couple of minutes.

8. Garnish with coriander leaves and serve hot. Add a dash of lime for extra flavour.

Approximate preparation and cooking time: 30 minutes.

CHILLI PRAWNS

This is what you’ll need

Prawns: 500gms

Onions: 3 onions

Garlic 8-10 cloves

Tomatoes: 2

Chilli powder: 1tbsp

Turmeric powder: 1/2 tsp

Peppercorns: 4-5

Cloves: 3

Cinnamon: 2″ piece

Coriander seeds: 3/4 tsp

Cumin seeds: 1/2 tsp

Coriander leaves: Few

Lime juice: 1tsp

Oil

Salt to taste

Let’s get cooking.

1. Roast the cloves, peppercorns, coriander seeds, cumin seeds and cinnamon on a tava and powder it.

2. Chop the onions, tomatoes and garlic finely.

3. Heat 2-3 tsp oil. Fry onions and garlic till brown.

4. Add the turmeric powder and chilli powder. Fry for a minute.

5. Then add the tomatoes and saute till the done and oil leaves the sides of the pan.

6. Add the prawns along with the powder. Cook until the prawns are done.

7. Add salt as required.

8. Garnish with coriander leaves and a dash of lime. Serve hot with rice or rotis.

Approximate preparation and cooking time: 30 minutes.

Dietician’s Note

Prawns are rich in proteins, vitamins and also minerals.

They are low calorie and  fat. Although prawns have a high cholesterol content, they are low in saturated fat, which is the fat that raises cholesterol levels in the body.

Minerals such as calcium, which are present in prawns are useful for maintaining healthy teeth and bones.

CHILLI CHICKEN (GRAVY)

This is what you’ll need

Chicken: 500gms boneless

Ginger garlic paste: 1tbsp

Green pepper: 1

Onions: 2

Green chillies: 8-9

Soya sauce: 2tsp

Ajinomoto: a pinch

Cornflour: 3tbsp

Vinegar: 1tsp

Tomato ketchup: 2tsp

Sugar: ½tsp

Coriander leaves: Few

Salt and pepper to taste

Oil for frying

Let’s get cooking

1. Clean the chicken and keep aside. Chop the onions into 2” pieces and slit the green chillies. Cut the peppers into 2” pieces.

2. Make a paste with 2tbsp cornflour and water. Add half the ginger, garlic paste, ½tsp soya sauce, ½tsp vinegar, salt and pepper. Marinate for 20 minutes.

3. Heat the oil and deep fry the chicken pieces. Drain on kitchen roll and keep it aside.

4. Heat 2tsp of oil in a pan. Add the onions and green chillies. Sauté until onions are brown.

5. Add the rest of the ginger garlic paste and fry.

6. Add the chicken, soya sauce, vinegar, ketchup, sugar, salt and pepper.

7. Mix 1tbsp of the cornflour with water and add to the chicken. Mix well. Boil till it thickens.

8. Serve hot garnished with coriander leaves and a dash of lime.

Dietician’s Note

As mentioned before, chicken is an excellent source of protein. The skin however is high in saturated fat and hence removed before eating. The chicken breast is an ideal meat for any weight loss diet.

This recipe has fried chicken, but for overweight/ obese people and those with cardiovascular diseases the chicken pieces can be boiled instead of frying them. They can then be added to the curry.

Chicken is low in carbohrydrate and also has a low glycaemic index, again making it a good choice for Dibetics.

 

 

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