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Top 5 dishes made from Dry whole red chillies
1 . Garlic Tomato chutney / MOMO chutney
Garlic Tomato chutney / MOMO chutney
This is the chutney which goes well with momos and I have been having it since my childhood days when mom and grandma used to make. Only change mom made in between is instead of roasting tomatoes direct on fire she started boiling it ( where she got an idea I don't know because that time there was no internet and we never used to buy cooking magazine, even if it was there ) and we followed suit . Nowadays in place of Dalle khursani ( round green/ red spicy Chillies of Darjeeling and Sikkim ) I use this whole dry red chillies as it's not available here and it works for me ....if you want to add any local raw red spicy Chillies you can do that freely ( green raw chillies also work only difference it will bring is you will lose the red colour of chutney
I love to have this chutney with pokoras, Dal puri and aloo parathas too
Hope you will also try the recipe and let me know ☺️
#ilovecooking #secondweek
Ingredient
300 gms
tomato
1 tsp
Salt or as per taste
18-20 gms
garlic
as required
Water to boil the tomatoes and Chillies
Cooking instructions
* Step 1
Wash and cut the top of the tomatoes and slit it vertically at two three places and put it in a pot along with chillies add water, cover and let it boil for 20 minutes.
* Step 2
In the meantime peel the garlic. Once boil let the tomatoes cool(so that you can handle it).Peel the tomatoes and add it in the mixer grinder jar along with salt, chillies and garlic.
* Step 3
Grind them into a fine paste/ puree. If required add little water (use the same tomato boiled water) about a tbsp at a time to help in grinding. Check salt and if required add it. Your tomato chutney is ready to be served with momos. Bon Appetit!!!
Note: if there is a photo you can click to enlarge it
2 . Veggies Peels Bhaji: Lauki & Aloo/Bottle Gourd & Potatoes
Veggies Peels Bhaji: Lauki & Aloo/Bottle Gourd & Potatoes
A very simple, commonplace recipe in the day to day Bengali dining platters- Goes well mostly with steamed rice & dal…
However, for a change- With plain Phulkas too, this can surely be well experimented & it’s equally delectable- I’ve tried it myself & fond of both
Ingredient
To Taste
Salt
To Taste
Sugar: Optional (Recommend though)
1 tbsp+ 1 tsp
Raw & Dry Poppy Seeds
1 tsp
Nigella Seeds
2 tbsps
Mustard Oil
Cooking instructions
* Step 1
Firstly, wash the veggies peels well enough under the running water-
Cut up all, individually & respectively into the matchsticks sizes & shapes- Wash it all again properly until the water runs clean- Strain it all well enough
* Step 2
Now, heat up a saucepan/pot: Add sufficient water with some salt & bring it to a rolling boil & then, add in the washed veggies peels & parboil the same until tender yet, should be in the Al Denté stage & not completely cooked-
Strain it & set aside for about an hours time before starting to fry the same
* Step 3
Heat up a frying pan & add in the mustard oil & once it starts fuming- Drop in the tempering spices to it & sauté until they turn fragrant- Time to add in the finely sliced onions- Sauté until golden brown, in goes the parboiled peels now & sauté, mixing everything nicely together until well blended & combined-
Keep the flame on the medium-low all through the cooking process else, it’d turn bitter if fried on the high heat
* Step 4
Once it’s completely cooked- Add in the poppy seeds & a Handful of the onion Birista (if set aside in the reserve, though it’s optional completely)-
Mix everything well together gently- Heat goes off-
Cover it for about another 5 mins time keeping it in its standing position on the hot oven itself-
Dish out to enjoy this with the hot steamed rice and dal of your choice & achar/chutneys, etc.
Note: if there is a photo you can click to enlarge it
3 . Beetroot Chutney/Pachadi 💁🏻♀️
Beetroot Chutney/Pachadi 💁🏻♀️
Beet roots, Button Mushrooms, Broccoli 🥦 Zucchini, Turmeric, Cumins, Cinnamon & even Saffron help immensely as the precautionary measures to Cancer-
Also, combatting the same as well…
Ingredient
4 tbsps
Sesame/Coconut Oil
1/2 tsp
Urad Dal
1 tbsp
Chana Dal
1/2 tsp
Cumin Seeds
1
Ginger
1.5-2 Cups
Beetroot: Finely Chopped/Grated
1 tsp
Salt
1/2 tsp
Sugar
3/4 Cup
Water: RT/Warm
1 piece
Lemon Sized Tamarind
1 tsp
Mustard Seeds
1/4 tsp
Hing/Asafoetida
8-10
Curry Leaves
1/4 tsp
Cumin Seeds: Optional
Cooking instructions
* Step 1
In a saucepan- I’d initially boiled the raw beet roots cut up into 2 halves and then segregate them for various other recipes too, out of which- This one’s one such-
Once that’s done: allow it to cool down completely & then dividing it into your required portions & to work on with just one-
Keep aside the rest & start on working out with it for this recipe
* Step 2
Do not throw away its boiled water post straining it after the boiling is done-
Now, in a blender jar:
Add in the boiled beet roots (as much as is required), along with some of the boiled beet root water itself & blend it nicely to a thick purée & set aside, as of now
* Step 3
Coming to the next step: Heat up a frying pan over the medium flame & add into it the aforesaid required amount of cooking oil mentioned above-
Add in now, the Urad & Chana Dal, Cumin Seeds, Dry Red Chillies & the Ginger pieces too & sauté well until nicely combined & well blended-
In goes the Beetroot Purée to it & sauté until everything is well combined
* Step 4
Checkout the seasonings at this point & adjust accordingly-
Add in some water to it now at this point & mix it well-
Cover the lid & keeping the flame in the medium, allow it to cook for another 8-10 mins time for the raw smell to go off completely from it-
Post the given time, turning off the flame let it cool down completely and then in a blender jar-
Add in this cooked mixture, to it- Also, the grated coconut, a little more water to get a smooth paste/mixture
* Step 5
A pinch of Hing & the Tamarind Ball & a bit of salt more to adjust with the additional ingredients & water added in it now-
Get a smooth & supple paste-
Transfer it to a separate bowl/vessel-
Heat up a Tadka frying pan over medium flame
* Step 6
Add into it the aforesaid quantity of oil & along with it- The Curry Leaves, Whole Dry Red Chilli, Mustard & Cumin Seeds & Urad Dal-
Let it all splutter & turn aromatic-
Turn off the flame and ensure that it’s not burnt out at all-
Pour it out over the already dished out Pachadi & Enjoy…
With your choicest Rice/Pulao, any kinda Indian Breads & similar
Note: if there is a photo you can click to enlarge it
4 . Bengali: Katla Macher Malai-Curry
Bengali: Katla Macher Malai-Curry
Another favourites of mine & absolutely a comfort food to me, during the weekends!
Ingredient
1 tsp
Salt
As Required:
Cooking Oil- To Lightly Sauté the Fish Pieces
1/2 Cup
Onions Paste
1 tsp
Garam Masala Powder
2 tbsps
Ghee
1 tsp
Red Chilli Powder
3/4 tsp
Shah Jeera (Caraway Seeds)
3-4
Green Cardamoms
4-5
Cloves
1 inch
” Cinnamon Stick
as required
Water (Hot)- For the Gravy
As per requirement
Garnish: Onions Birista- Optional
Cooking instructions
* Step 1
First up: Clean & Wash the fish pieces- Marinate it with some salt & turmeric (very little), since this is usually cooked in the Ivory-Whitish Gravy…Coat it all over it & set aside for about 15-30 mins time
* Step 2
In the interim: Preparea smooth paste of the Onions (separately) & the 3G Paste and keep it handy & readily available for the latter cooking process, assort & keep the tempering spices also readily available in a plate, altogether
* Step 3
Heat up a frying pan over the medium-high flame: Add in the required Cooking Oil to gently & lightly sauté the marinated fish pieces in batches….(herein, it’s shown more fish pieces since I’ve sautéed them all at once for another variety of the dishes)
* Step 4
Once the fish pieces are all gently fried: Transfer them to a separate plate/dish & set aside for its later use and then, get ready for the main cooking procedure for this particular dish…Prepare the Birista at this point, if you choose to use it as your garnish- (As I did)
* Step 5
Heat up a separate frying pan or can use the same one (Reduce the Oil quantity in it for the further cooking purpose), over the medium-high flame: Add in the cooking oil and then, the Tempering Spices & sauté until they turn aromatic- Add into it the Onion Paste & sauté for about a couple of minutes time & then the 3G Paste & continue sautéing until the raw smell goes off completely & the oil surfaces up
* Step 6
Now, is the good time to add in the well beaten curd to it by reducing the flame & stirring continuously with one hand & then goes in the thick Coconut Milk (I’ve used store bought this time), mix everything well together until nicely combined & well blended & incorporated- Add in the Salt & adjust according to your taste, add in some red chilli powder & continue stirring until it doesn’t become thick enough & the oil surfaces up
* Step 7
Once done: Add in some hot water at this point according to your choicest gravy consistency- It’s usually remains thicker, creamier & richer- Cover it up & reduce the flame to the low now & let it cook for another 8-10 mins time, stirring occasionally in between- Once that’s done- Uncover & add in the Garam Masala Powder & the dollops of Ghee to it, mix everything together very gently (ensuring not to break the Fish pieces)
* Step 8
Cover it back again and let it sit on the hot oven for the next 15 mins time before serving it piping hot…Time, to transfer it to a separate Serving Plate/Bowl/Dish- Garnish it your own way… It’s ready to be served now absolutely hot with the piping hot steamed rice/Pulao or any Rice dishes of your choice
Note: if there is a photo you can click to enlarge it
5 . Cabbage Thoran (Kerala Style)
Cabbage Thoran (Kerala Style)
Amongst the most easiest, quickest, simplest, delectable & authentic traditional Kerala Cuisines-
One of my favourites too, among many others
Ingredient
4 Cups
Cabbage: Finely Chopped
To Taste
Salt
1/2-3/4 tsp
Turmeric
1/2 Cup
Onions/Shallots: Roughly Sliced
2tsps
Red Chilli Powder
1 tsp
Mustard Seeds
1 tsp
Cumin Seeds
1/8-1/4 tsp
Fenugreek Seeds: Optional
1/4-1/2 tsp
Hing/Asafoetida
2-3 tbsps
Coconut Oil/Sesame Oil
Cooking instructions
* Step 1
Wash the finely Shredded Cabbage and allow the water to drain out completely by setting aside for sometime- Then, add in the chopped onions/shallots & the turmeric powder to it, coat well & set aside for some more time to get the same well blended & incorporated into it
* Step 2
Heat up a wide mouthed frying pan over the medium flame & add into it the coconut oil (since the Kerala Cuisines are actually over indulgent to it hence, strongly recommend, for its finest tastes & aroma), add in the tempering spices to it- one by one
* Step 3
Allow it to splutter & turn aromatic, add in the cabbage mixture now- mix everything well together until nicely combined and well blended, reduce the flame to the medium-low, cover it up & let it slow cook for about 10-15 mins time or until well cooked
* Step 4
Keep stirring gently & occasionally in between so as to have a close check on it that it doesn’t stick to the pan- Usually, water isn’t added in such recipes but if you think that the cabbage is too dry & still yet to be cooked properly…Add in the salt & red chilli powder, mix everything well together & let it cook well
* Step 5
Add in the splashes of water in between 1-2 times & keeping the flame low and covering it, cook it well until it’s nice & soft & reduced in its quantity post it’s well cooked, checkout the seasonings at this point (adjust, if required)
* Step 6
Now, is the good time to add in the freshly grated coconut (preferably), or if that’s not handy or available then, the desiccated ones, mix gently-Transfer it to a separate serving bowl, add in a dash of coconut oil on its top, garnish with a sprig of fresh curry leaves & sprinkle some more coconut & it’s ready to be served hot with piping hot steamed rice, appalam, pachdi, banana chips etc.
Note: if there is a photo you can click to enlarge it
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