Easy recipes: chilli sauce

Showing posts with label chilli sauce. Show all posts

Sunday, April 27, 2014

Japanese Tempura/ vegetable fritters

Ingredients

for batter
corn flour 50 gm
maida/ all purpose flour 2-3 tbso
ginger 1/4 tsp finely grated
green chilli 1/2 tsp finely chopped
salt to taste
pepper pdr. 1 tsp
lime juice 1 tsp
ice cold water as needed for batter
make medium thick batter with the above ingredients

for fritters
oil for frying
capsicum 1 cut into big pieces
broccoli, baby corn, carrot parboiled cut into big pieces
dip the vegetables in the batter and deep fry in hot oil till light brown and crisp, drain well, serve with a dip

for dip
ketchup 1 tbsp
chilli sauce 1/2 tbsp
soya sauce 1 tsp
sugar 1 tsp
vinegar 1 tsp
salt little garlic crushed 1/2 tsp
water little
oil 1-2 tsp
mix all well, rest for 15-20 minutes, so prepare the dip first, then make fritters, so it will be ready to serve at once hot.

those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com

Friday, April 11, 2014

Sprouts Pizza

Ingredients

whole wheat rotis 4
grated cheese 1/2 cup
oil for cooking

for topping
oil 1 tsp
garlic finely chopped 1 tsp
onion finely chopped 1/4 cup
cauliflower florets blanched 1/2 cup
bean sprouts 1/2 cup
carrots chopped 1/4 cup
capsicum finely chopped 1
cornflour 1 tsp mixed in 1/4 cup of water
pepper pdr. to taste
chilli sauce 2 tsp or to taste
salt to taste

Method

for preparing topping, heat oil in a pan
add garlic, saute for few seconds, add onion, capsicum, cauliflower, bean sprouts, carrots, saute on medium flame for 3-4 minutes
add corn flour paste, sugar, salt, pepper pdr., chilli sauce and simmer till sauce thickens, stir well
divide the mixture equally for the 4 roti
heat a non-stick pan, add a little oil, place a roti on it, spoon the mixture on the roti
top with grated cheese, cover the pan, cook on low flame till the roti is crisp and cheese has melted

Friday, April 4, 2014

Mexican Sandwich

Ingredients

for 1st layer
oil 1 tbsp
capsicum chopped 1 tbsp
corn boiled 2-3 tbsp
chilli sauce 1 tsp
chilli flakes 1 tsp
tomatoes chopped 2 tbsp
ketchup 3 tbsp
baked beans 3 tbsp
mixed spice 1 tsp
salt and pepper pdr. to taste

heat a pan, add caspcium, tomatoes, corn, spices, cook well for 3 minutes, add ketchup, baked beans and rest of the ing. cook well mashing at the same time till dry

for 2nd layer
lettuce chopped 3 tbsp
coriander leaves chopped 2 tbsp
cucumber chopped 2 tbsp
spring onion green chopped 3 tbsp
potato 1 boiled and mashed
mayonnaise 3 tbsp
cheese spread 1 tbsp
salt and pepper pdr. to taste
mix all well and keep

on one big bread slice, spread the 1st layer evenly, then keep a slice on it, spread the 2nd layer evenly, cover with another slice, grill for 5-7 minutes, cut into triangles, serve hot with ketchup, or hot and sweet sauce

Tuesday, April 1, 2014

Chilli Paneer In Gravy

Ingredients

paneer/ cottage cheese 200 gm
maida/ all purpose flour 50 gm
corn flour 50 gm
chilli sauce 1 tbsp
ginger-garlic paste 1 tsp
green chillies cut 4-5
capsicum thinly cut 4
soya sauce 2 tbsp
spring onions 2 for garnishing
oil
salt to taste

Method
mex the 2 flours with little water and salt to make a paste
cut paneer into long slices
dip the paneer in the paste, deep fry in hot oil till golden brown
drain and keep aside
in another pan, add 1 tbsp oil, saute the capsicum, with green chillies and ginger-garlic paste
when the capsicum is cooked, add 1/2 cup of water, chilli sauce and soya sauce
add salt to taste
add the fried paneer, mix well
let it come to a boil, remove
garnish with chopped spring onion and serve hot with roti/ bread/ rice

Saturday, March 15, 2014

HEALTHY HOME MADE THIN CRUST PIZZA

INGREDIENTS

for crust

maida/ all purpose flour 1/2 cup

whole wheat flour/ atta 1/2 cup

salt a pinch

oil 3 tsp

mix all these and make dough

for topping

corn 1/2 cup

capsicum 1/4 cup

paneer 1/2 cup

fresh red chillies to taste

ketchup 1/2 tsp

chilli sauce 1/2 tsp

salt little

for sauce

olive oil 1 tsp

ajwain/ carom seeds 1/4 tsp

onion 1 finely chopped

tomato puree 200 ml

salt to taste

mixed herbs 1/4 tsp

chilli pdr. 1/2 tsp

sugar 2 tsp

cornflour 1 tsp mixed with 3 tsp water for thickening

METHOD

in a pan , heat oil, ad ajwain, fry for few seconds, add onion fry till light brown adding a pinch of salt, add tomato puree, salt, mixed herbs, let it boil, add chilli pdr, mix well, add Italian herbs, mix well, add capsicum, let it cook for another 3 minutes, add corn flour mixed with water, once it thickens, remove and cool

TO ASSEMBLE
roll our medium thick rotis, poke them all over with a fork, so they won't fluff up cook them on a tava on both sides slightly remove them, on one roti, spread sauce, then top with filling, grated cheese, keep back on the tava in low flame, covered for few minutes till cheese melts

cut into pieces and serve hot

repeat the process with the rest of the rotis.

Wednesday, October 16, 2013

Honey sesame/ til chilli potatoes

Ingredients
3 potatoes, peeled and cut lengthwise like for French fries
2 garlic cloves finely chopped
1 tsp. red chilli pdr
2 tsp. tomato ketchup
Salt to taste
oil as needed
corn flour 1 heaped tbsp

For sauce
1 tbsp. tomato ketchup
1 tsp. red chilli sauce
2 tsp. vinegar
2 garlic cloves finely chopped
1½ tbsp. honey
½ tbsp. oil
1 tsp. chopped spring onion greens & chopped coriander leaves for garnishing

Method

Combine potato, corn flour, red chilli powder, tomato sauce, garlic and salt and toss. Deep-fry the potato fingers to a golden brown . Or health conscious people like me, shallow fry/ bake in hot oven by smearing little oil over them, or fry in microwave with as little oil as possible.

Heat a heavy bottomed vessel, add oil, and add the garlic and saute on high flame for few seconds. Add the red chilli sauce, tomato sauce and vinegar and combine. Add the fried potatoes and toss for a minute on medium-high flame. Add the honey and toss the contents till well combined. Turn off heat.

Sprinkle toasted sesame seeds and garnish with spring onion greens or coriander leaves , serve at once.

those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stick club.blogspot.com

Saturday, September 28, 2013

NOODLES BHEL PURI

INGREDIENTS
noodles uncooked 1 packet broken into small bits
potato 1 big boiled, peeled & cubed
onion 1 chopped
sev 1 cup
puffed rice 1 cup
chilli sauce 3-4 tbsp or to taste
noodles masala tastemaker 1 packet
dates syrup/ sweet chutney 2 tbsp
roasted peanuts 1/2 cup
coriander leaves finely chopped 4 tbsp

METHOD

dry roast the noodles in a wok/ kadai, stirring continuously until it is golden.
in a bowl, combine potato, peanuts, onion, sev 1/2 cup, crushed papdi, puffed rice. add the crisp noodles & half of the coriander leaves
in a small bowl, mix chilli sauce, sweet chutney/ date syrup. masala tastemaker.
pour sauce over the prepared ingredients, toss the ingredients well.
serve at once, garnish with sev & chopped coriander leaves.

Monday, September 9, 2013

SPICY PANEER/ COTTAGE CHEESENE

INGREDIENTS

low-fat paneer/ cottage cheese 400 gm

corn flour 8 tbsp

oil 2 tbsp

Onion 4

garlic pearls 6-8

green chillies 6-8 or to taste

capsicums 2 big

vegetable stock 2 cup

pepper powder 1 tsp

soy sauce 4 tbsp

chilli sauce 2 tbsp or to taste

Salt to taste

METHOD

Drain paneer properly and chop down into medium-sized pieces.

Heat sufficient oil in a pan, roll the paneer pieces in corn flour and shallow-fry the on medium heat, till brown.Then set aside.

Blend remaining corn flour in 1/4 of water and set aside. Chop the onions into thick slices and crush the garlic cloves.

Chop green chillies and cut capsicum into thick strips and set them aside.

Heat one tbsp of oil in a pan, add crushed garlic and then stir-fry for sometime.

Add sliced green chillies, onion as well as capsicum and saute for sometime.

Next add fried paneer pieces and stir in the vegetable stock.

Add salt, pepper powder, soy sauce, chilly sauce, and the blended cornflour and keep stirring, while cooking on high heat until the sauce thickens to coat the paneer.

Serve hot with fried rice, roti, breads.

Friday, September 6, 2013

SPICY DOUBLE DECKER SANDWICH

INGREDIENTS

bread slices 3
butter 2 tsp
oil 4 tsp
cheese slices/ grated

for potato filling
boiled potatoes mashed 1/4 cup
onion finely chopped 1/4 cup
tomatoes finely chopped 1/4 cup
salt to taste
pav bhaji masala 1 tsp
chilli pdr. 1 tsp
ginger-garlic paste 2 tsp
coriander leaves chopped 2 tbsp
lime juice 2 tsp

for eastern filling
capsicum sliced thin & long 2 tbsp
carrot sliced thin & long 2 tbsp
cabbage cut long 2 tbsp
soya sauce 1 tsp
chilli sauce 1 tsp or to taste
vinegar 1 tsp
salt little
ketchup 1 tsp

METHOD
for potato filling, heat 2 tsp oil, add onion fry well till light brown
add the pastes, tomatoes, chilli pdr., fry, smashing tomatoes at the same time
add potatoes, pav bhaji masala, mix well, add coriander leaves cook for a minute
remove, when slightly cool, add lime juice, keep aside

for eastern filling
heat 2 tsp oil, add capsicum, fry lightly
add carrots, fry for 1 minute
add cabbage, fry for 1 minute
add the sauces, ketchup, vinegar, salt, cook for 2 minutes
those who are fond of cheese/ paneer may add some grated ones now.

To assemble
toast one bread slice till brown in the toaster
in a plain slice, spread potato filling, place the toasted slice on it
spread the eastern filling on the toasted slice
cover with a plain slice, if you want you may add some cheese in between.
apply bread on the top, then invert it in the sandwich maker, apply on the top slice too
toast for 5 minutes or till brown
cut & serve with ketchup or mint chutney

Thursday, September 5, 2013

MEXICAN KACHORI !

INGREDIENTS
for stuffing
oil 1 tbsp
capsicum 2-3 tbsp cut small
carrot 2 tbsp cut small
salsa sauce 2 tbsp
cheese grated 2 tbsp
cottage cheese 2 tbsp
chilli sauce 1 tsp or to taste
frozen corn 1/4 cup( or lightly cooked corn)
salt to taste ( you'll need very less, as sauces, cheese have salt)
ketchup 1 tbsp

for dough
all purpose flr./ maida 1 cup
maize flour/ makki ka atta 1/2 cup
corn flr. 2 tbsp
salt 1/2 tsp
ghee/ butter 2 tsp
water as needed to make dough
oregano crushed 1/2 tsp.
chilli flakes 1/2 tsp

oil for frying

METHOD
in a pan, heat oil, olive oil if preferred, add capsicum, saute little, add salsa sauce, carrot, saute again, then add corn, ketchup, cook little, add cottage cheese, salt, mix well
remove, cool.
To assemble, make soft dough with the ingredients, mentioned for it
then make small 4" flat rounds, roughly 1/2 cm thick
put filling in the centre, leaving corners to stick, apply water all around
place another circle on it, seal it well, then press all around with fork to seal, also get nice design.
deep fry in hot oil till brown
serve hot with any green chutney or sweet date & tamarind chutney ( see in one of my previous recipes of kachori/ gol guppa).

Friday, August 16, 2013

HOT AND SOUR IDLI

INGREDIENTS

idlis 6
maida 1/2 tbsp
corn flour 1/2 tbsp
onion 1 sliced
tomato 1 sliced
capsicum 1 sliced
garlic 3-4 pearls sliced
red chilli pdr. 1 tsp or to taste
coriander pdr. 1/2 tsp
garam masala 1/2 tsp
tomato sauce 1 tsp
chilli sauce 1/2 tsp
soya sauce 1/2 tsp/ oil to dry
salt to taste ( be careful as the sauces have salt)

METHOD

in a small bowl, add maida, 1/2 tsp salt, corn flour. to this add a pinch of saffron food colour.
add water to make a thick paste, keep it aside for some time.
slice idlis into small pieces.
coat sliced idlis in flour paste & fry in hot oil, in medium flame.
drain & reserve in a kitchen tissue.
take another pan, heat 1 tsp oil
add garlic, all the vegetables.
add chilli pdr., coriander pdr. & garam masala, salt, saute for 5-10 minutes.
add the sauces, give a quick stir, add fried idlis, mix gently, turn off the flame.
transfer into a serving plate, garnish with onion rings & coriander leaves.

Saturday, July 20, 2013

PANEER/COTTAGE CHEESE VEGETABLE CUTLET

cutlets ready to be fried

shallow fried cutlets

INGREDIENTS

cottage cheese/paneer 3-4 tbsp
bread 2 slices slightly soaked & crumbled
potato 1 small boiled & mashed
I had some home-made carrot-onion-tomato pickle, which I added about 2 tbsp
cauliflower-potato-onion sabzi or any left over vege about 3 tbsp
salt & chilli pdr. to taste
oats crushed 3-4 tbsp
oil for shallow frying 3-4 tsp

METHOD

crumble paneer, add rest of the ingredients, except oil, mix well.
make small cutlets of desired shapes, shallow fry in hot oil, till golden/ brown on both sides.
serve hot with chutney/ ketchup. But it tasted good plain itself.

ps- for carrot pickle, see my recipes in my earlier post in this blog.

Thursday, June 20, 2013

VEGETABLE CURD PANCAKES

INGREDIENTS
potatoes grated 1/2 cup
carrot grated 1/2 cup
white pumpkin grated 1/2 cup
onion grated 1
garlic 6 cloves crushed
coriander leaves chopped 1/4 cup
green chillies chopped 3-4 or as per taste
suji/ rava 1 cup
cumin 1 tsp
salt to taste
baking pdr 1/4 tsp
curd 1 cup
oil for shallow frying

FOR THE SPICY CURD SAUCE
hung curd 3/4 cup
tomato ketchup 2 tbsp
chilli sauce 1 tsp
finely chopped coriander leaves 1 tbsp
mint leaves 3 finely chopped
green chilli finely chopped 1
salt to taste

METHOD
take all ingredients for the pancakes together, mix well.
make small pancakes, shallow frying till light brown on both sides
serve them hot with spicy surd sauce.
to prepare the sauce, mix all ingredients, keep it chilled till serving time.

Easy recipes