February 2014
Monthly Archive
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Sambal Chilli Sauce is one we all recognize – the Chilli Sauce bottle with the green lid! Yum! A dollop of it goes great with mostly all the Asian dishes and if you happen to like spicy foods, you are probably consuming it by the gallon! This version is one from Indonesia, but there are many different versions of it with many different ingredients. Well, simply make it at home and enjoy this simply simple recipe.
Ingredients:
Red Chillies (fleshy kinds) – 150gm / 1/3lb
Garlic – 1 bulb, peeled
Oil – 4 tbsp
Salt – to taste
Water – 1 cup (minus 2 tbsp)
Vinegar – 2 tbsp (optional)
Method:
1. Fine chop or pulse the Red Chilli in a food processor.
2. Mince the Garlic.
3. In a skillet, heat the Oil on medium heat.
4. Add in the Garlic and cook for 30 seconds.
5. Add in the Red Chilli and mix.
6. Sprinkle some Salt to allow the Garlic and Red Chilli to release moisture.
7. Cook till the moisture evaporates and add in quarter of the Water and cook till it evaporates again.
8. Repeat till the Water is almost used up. Save 2 tbsp and use White Vinegar instead.
9. Lower heat, mix well.
10. Transfer and allow it to cool down.
11. Store in a dry clean container in the refrigerator for upto 10 days.
12. Use as an accompaniment with Asian cuisine or soups.
Other Interesting Indian Pickles & Chutneys
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Palak Paneer, without a doubt, is one of the most recognized Indian restaurant dishes around. With fragrant spices flavoring fresh spinach and the protein packed goodness of paneer, palak paneer is not only healthy, but simply delicious. Though we have showed you a Palak Paneer recipe in the past, we felt that it deserved a better quality video and presentation. So here it is…
Ingredients:
Spinach – 16 oz, washed and chopped if leaves are large
Water – 1 cup
Green Chilies – 1 to 2, slit (optional)
Oil – 3 Tbsp
Paneer – 7 to 10 oz, cubed (can be store bought or homemade – click here for the recipe)
Cinnamon Stick – 1 inch piece
Onions – 2 cups, diced
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Tomatoes – 2 cups, diced
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Red Chili Powder – To taste
Garam Masala – 1 tsp
Salt – to taste
Dry Mango Powder – 1/2 tsp
Milk – 1/2 cup (Heavy cream or Evaporated milk can be substituted for more richness)
Dried Fenugreek Leaves – 1 Tbsp, powdered
Method:
1. In a pot, bring 1 cup of water to a boil.
2. Add Green Chilies and Spinach and allow to wilt and cook, uncovered. Stir often.
3. Remove Spinach with the liquid from heat and allow to cool down before blending (pulse blender to maintain some texture).
4. In a pan, heat 3 Tbsp of Oil.
5. Stir fry Paneer until lightly golden on all sides. Remove Paneer from pan, leaving excess oil in the pan.
6. In the same Oil, add Cinnamon Stick, Onions and a little Salt. Cook until Onions are translucent.
7. Add Ginger and Garlic and continue to cook until the Onions brown.
8. Add Tomatoes, mix and cook until the Oil comes out from the mixture.
9. Add all the dry spices and Salt, mix well and cook for 1 minute.
10. Add cooked and blended Spinach and cook for a few minutes.
11. Add Milk or Heavy Cream or Evaporated Milk and mix.
12. Add Dried Fenugeek Leaves and cook for 1-2 minutes.
13. Add Paneer and mix gently. Heat through and serve with Naan, Chapati, Paratha, Rice, etc.
Other Interesting Indian Subzis (Vegetables)
