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Top 5 dishes made from kashmiri red chillies powder πΆοΈ/ red chillies powder
1 . Sev puri chaat π§πΆοΈπ π§ π
Sev puri chaat π§πΆοΈπ π§ π
A famous street food Chaat made with small 'puris' or 'papdis' topped with boiled potatoes cut into small cubes or mashed, chopped tomato, chopped onion and a delicious mix of spicy sweet tangy 'chutneys'. Course: snack, cuisine: Indian, Diet: vegetarian, nutrients value: vitamin A, B6,C,K, potassium, calcium, iron and folate.
Ingredient
24-36
homemade papdi
1/2 cup
sev
1/2 tsp
roasted cumin powder
1/2 tsp
Chaat masala
1/2 tsp
black salt
1/4 tsp
black pepper powder
1/2 tsp
lemon juice π
1 tbsp
white vinegar
1/2 cup
tamarind pulp
1/2 cup
dates
1/2 cup
jaggery
2 cups
warm waterπ¦
1/2 tsp
coriander powder
1/2 tsp
dry mango powder π₯
1/2 tsp
red chillies powder πΆοΈ
1/4 tsp
black salt- optional
1/2 tsp
Kashmiri red chillies powder
4-5
garlic cloves
1/2 tsp
cumin powder
1-2 tbsp
Water
Cooking instructions
* Step 1
First make all 'chunteys', start with special red chutney: in a bowl π₯£ add Kashmiri red chillies powder πΆοΈ, salt π§, white vinegar & chopped garlic π§ mix well, keep aside.for special green chutney: in a small grinder add fresh coriander leaves πΏ, chopped green chillies, chopped ginger, chopped garlicπ§, cumin powder, Chaat masala, saltπ§, Kashmiri red chillies powder πΆοΈ, lemon juice π & water π¦ and grind it, keep aside.
* Step 2
For special tamarind chutney: soak tamarind in warm water π¦, soak dates (remove seeds) well in hot water, in a pan add tamarind pulp, soaked dates and cook, when start to boil, add jaggery/ sugar, mix well, add salt, black salt, Kashmiri red chillies powder πΆοΈ, coriander powder, cumin powder, black pepper powder and dry mango powder and mix well, set aside.
* Step 3
To assemble: take a serving plate and arrange 'papdis' add on top chopped boiled potatoes π₯, chopped onionπ§
, chopped π
tomato, chopped green chillies & chopped green capsicum π«, sprinkle some Chaat masala, roasted cumin powder.
* Step 4
Top with green chutney as much as you desired, on top add a bit of red chutney, finally add sweet tamarind chutney as much as you desired, sprinkle sev on top all over, again sprinkle a few pinches of Chaat masala, roasted cumin powder, black salt, salt and add a dash of lemon juice π, garnish with chopped coriander leaves πΏ.
* Step 5
Serve' sev puri' immediately, so that the puris does not become soggy.
Note: if there is a photo you can click to enlarge it
2 . Sindhi aani ji bhaji π§ π π¦πΏ
Sindhi aani ji bhaji π§ π π¦πΏ
'Aani ji bhaji' is prepare with gram flour and spices, then cut into diamond shape and dropped in gravy. This delicious 'bhaji' goes well with plain paratha. Enjoy
Ingredient
1 cup
gram flour
1/8 tsp
asafoetida
1 tsp
carom seeds
2 tsp
turmeric powder
4-5 tbsp
water π¦
1 tsp
coriander powder
1 tsp
garam masala powder
Cooking instructions
* Step 1
Take a bowl π₯£ and add gram flour, asafoetida, carom seeds,1 tsp turmeric powder, dry pomegranate seeds powder, kashmiri red chillies powder/ red chillies powder πΆοΈ, salt π§,mix gently, add water little at time to make a stiff Dough.
* Step 2
Roll out dough into big 'chappati', cut it into diamond shape pieces, keep aside. Heat oil in a wok and add diamond shape pieces, fry them for 3-4 mins on low flame, keep aside. Cook in 4 batches.
* Step 3
Heat oil, add finely chopped onions π§
till golden brown, add tomatoes π
, green chillies, cook until oil comes out, add salt, kashmiri red chillies powder πΆοΈ, coriander powder,1 tsp turmeric powder and mix well for a min, add water to get a thin curry, bring to boil, keep curry aside till serving time.
* Step 4
To serve, boil again the curry, arrange the Aani on it, cover and cook on low flame for 8 mins, serve hot.
* Step 5
Garnish with finely chopped coriander leaves πΏ.
Note: if there is a photo you can click to enlarge it
3 . Mughlai fish curry
Mughlai fish curry
'Mughlai' fish curry is a rich and spicy flavoured curry that is cooked with mackerel fish pieces,get a wonderful side dish which goes very well with' puloa', hot stream rice and' lachha paratha. Enjoy
Ingredient
1/2 tsp
turmeric powder
2-3 tbsp
oil+ oil for shallow frying
3 tbsp
plain yogurt
1/2 cup
milk π₯
1 tsp
garam masala powder
2 tbsp
poppy seeds
1 tsp
black pepper corns
1 tbsp
coriander seeds
1 tsp
cumin seeds
5-6
whole almonds
1 tbsp
white vinegar
Cooking instructions
* Step 1
Marinade the fish pieces with turmeric powder, lemon juice π and salt for at least 30 mins.
* Step 2
Soak poppy seeds in 1/2 cup boiling water π¦ and allows it to soften a little, in a mixer add chopped onions π§
, garlic cloves π§, chopped ginger, whole black pepper corns, coriander seeds,cumin seeds, red/ kashmiri red chillies powder πΆοΈ, turmeric powder, chopped green chillies,blanched almonds, vinegar and soaked poppy seeds and grind it into smooth paste and keep aside.
* Step 3
Heat oil in a frying pan, add marinated fish pieces and fry on either side for at least 2 mins or little golden. Heat oil in a wok and add ground onion paste and cook until oil comes out, (the more you cook the more flavour it will develop).
* Step 4
Add whisked yogurt and mix well, keep stirring till it thickens, add fried fish pieces and mix gently, cook for 1 mins, add garam masala powder and stir lightly, add milk π₯ and salt, stir gently, allow the fish pieces to cook in the curry for 5-6 mins,on slow medium flame till it develops nice flavour, serve hot. Garnish with finely chopped coriander leaves πΏ, parsley and serve with mint & onion kachumber salad.
Note: if there is a photo you can click to enlarge it
4 . Omelette with toasted bread cubesπ₯ππΏ
Omelette with toasted bread cubesπ₯ππΏ
Morning time are always rush time in family members, some are late for school, adults are late for work, it's a mess up time, thinking what quick dish shall we make, this recipe is simple and quick to make, a one complete breakfast to feed kids and adults too, it's delicious and easy to make, enjoy.
Ingredient
2
eggsπ₯
2 tbsp
chopped spring onions π§
1 tbsp
chopped coriander leaves
1/4 tsp
black pepper powder
1/4 tsp
cumin seeds
1-2 tbsp
oil
1/4 tsp
coriander & cumin powder
1-2 tbsp
butter, oil, margarine
Cooking instructions
* Step 1
Cut bread slices into cubes, keep aside. Heat a non - stick frying pan, add butter, oil, margarine,add π bread cubes, toast them until golden brown and crisp, remove and set aside.
* Step 2
In a bowl add eggs π₯, chopped spring onions π§
, chopped coriander leaves,π± chopped green chillies, beat well, add salt π§, black pepper powder, kashmiri red chillies powder πΆοΈ/ red chillies powder, coriander & cumin powder,cumin seeds mix well.
* Step 3
Heat oil in a non - stick frying pan, pour omelette mixture and spread the mixture, while the omelette is cooking, quickly arrange toasted bread π cubes on top, cook on medium flame, when one side is cooked, turn slowly and cook another side, when both sides are cooked, remove from flame and serve with tomato ketchup π
, tomato sauce.
Note: if there is a photo you can click to enlarge it
5 . East African chicken in coconut sauce ππ₯₯π π«πΆοΈπ§π kuku paka
East African chicken in coconut sauce ππ₯₯π π«πΆοΈπ§π kuku paka
This recipe is absolute best in east Africa, locals call it kuku paka, chicken pieces are tenderly marinade in spices,then bake and served in flavourful coconut sauce, this is certainly a great recipe to add to your summer lunch, dinner or make when you simply want to enjoy with family and friends.
Ingredient
1 tbsp
ginger paste, 1 tbsp garlic
3 tbsp
π sunflower oil
1 packet
coconut creamπ₯₯
1 tbsp
chopped coriander leaves
Cooking instructions
* Step 1
Clean and washπ chicken pieces, pat dry on kitchen towel.trim excess fat from the chicken pieces, make slits on the pieces, to allow the marinade to penetrate through.
* Step 2
To marinate: take a bowl add π chicken pieces, black pepper powder, lemon juice, salt and mix, keep for 5 mins, add ginger- garlic paste π§, kashmiri red chillies powder πΆοΈ, coriander& cumin powder, turmeric powder, 1 tbsp green chillies paste, π sunflower oil, yoghurt, whole cumin seeds, stir and then give a good mix.
* Step 3
Cover and marinade for 30 mins or overnight in the refrigerator.
* Step 4
To bake theπ chicken: preheat the oven to 180Β°c, grease the wire rack with oil, arrange chicken pieces on the rack, add little oil on the pieces,cook for 5 mins, then flip and cook the other side, pour little oil, cook for 25 mins.
* Step 5
Continue to alternate sides, until tender, remove and keep aside.
* Step 6
To make coconut sauce π₯₯: heat π sunflower oil, add cumin seeds,chopped onions π§
, fry until onions are translucent, add ginger-garlic paste π§, cook for 1 min, add chopped π
tomato and mix.
* Step 7
Add tomato paste π
, salt, turmeric powder, roasted cumin powder, green chillies paste, kashmiri red chillies powder, mix, cook until oil comes out, add coconut cream and lemon juice π mix, reduced the heat to medium- low, cover add cook for 5 mins.
* Step 8
Add 1/4 cup water, mix and cook for 5 mins, stir in green capsicum and coriander leaves, mix, allow to cook for further 3-5 mins, add bake π pieces, cook for 5 mins and serve hot.
* Step 9
Note: there are two ways to addπ chicken pieces, one way is add chicken pieces into gravy and cook with gravy or layn the chicken pieces on serving dish and π₯ spoon the hot π₯₯ coconut sauce on top, the choice is your.
* Step 10
Tip: if chicken is marinade overnight, remove the π chicken pieces from fridge and allow it to come to room temperature.
* Step 11
This will allow the chicken pieces to get right internal temperature and not to over cook on outside, while the inside is still cold, the outer part will cook fast, the inside part is still raw.
* Step 12
Serving: you can serve with buns, ugali, pulao, famous kachumbari salad.
Note: if there is a photo you can click to enlarge it
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