When I signed up for
Taste & Create I was just hoping to make newer friends. But till now I have
not contacted my partner Carol @ NO REASON NEEDED. Will rectify the problem soon but right now I
need to tell you that I am amazed at the stuff that Carol has done, not just
cooking but from skydiving to horse riding!! My I really need to broaden my
horizons!!
Taste & Create I was just hoping to make newer friends. But till now I have
not contacted my partner Carol @ NO REASON NEEDED. Will rectify the problem soon but right now I
need to tell you that I am amazed at the stuff that Carol has done, not just
cooking but from skydiving to horse riding!! My I really need to broaden my
horizons!!
There were a few recipes
like the no bake cookies, banana muffins and of course Chilli that caught my
eye. Will use them shortly.
like the no bake cookies, banana muffins and of course Chilli that caught my
eye. Will use them shortly.
I had to try making chilli for it was a long pending demand.
Must say I enjoyed it. Carol has used the slow cooker and beef ,since I do not own a slow cooker I used the regular
kadhai/wok and in place of beef used rajma or kidney beans.
Must say I enjoyed it. Carol has used the slow cooker and beef ,since I do not own a slow cooker I used the regular
kadhai/wok and in place of beef used rajma or kidney beans.
The
chilli was delicious and the aroma filled the whole house. Since I was on leave
I started cooking by about 2 pm and kept it on the low flame till about 3.30
pm.
chilli was delicious and the aroma filled the whole house. Since I was on leave
I started cooking by about 2 pm and kept it on the low flame till about 3.30
pm.
Initially I followed the recipe with my planned substitutes both
to suit my pantry and the availability of ingredients. But then in the end I
had to make a major change like adding more chilli paste.
to suit my pantry and the availability of ingredients. But then in the end I
had to make a major change like adding more chilli paste.
But do read on.
Ingredients:
450 grams rajma, boiled (mine were frozen stiff)
4 Kashmiri chillies soaked in water
10 cloves of garlic
1 small onion
4 tomatoes, chopped fine
1 medium onion, chopped
1 medium green capsicum, chopped
1 medium onion, chopped
1 medium green capsicum, chopped
1 green chilli, slit
½ cup tomato sauce
2 tblsp chilli powder
1 tblsp dried basil
2 tsp ground cumin/jeera
10 garlic cloves, minced
1 tsp dried oregano
½ cup tomato sauce
2 tblsp chilli powder
1 tblsp dried basil
2 tsp ground cumin/jeera
10 garlic cloves, minced
1 tsp dried oregano
1 tblsp red chilli sauce
3/4 tsp pepper
6 tblsp cottage cheese/paneer
3/4 tsp pepper
6 tblsp cottage cheese/paneer
To suit my family’s heat taste
2 tblsp red chilli powder
1 small onion
A few strands of coriander
Method:
1. Grind
the Kashmiri chilli, half onion and 10 cloves of garlic to a fine
paste.
the Kashmiri chilli, half onion and 10 cloves of garlic to a fine
paste.
2. In
a thick kadhai/wok heat oil add and fry the chilli paste till
the raw smell goes away add the rajma.
a thick kadhai/wok heat oil add and fry the chilli paste till
the raw smell goes away add the rajma.
3. Add
the tomatoes, onion, capsicum, green chilli, tomato sauce, chilli powder, basil,
cumin, garlic, oregano, pepper and red chilli sauce.
the tomatoes, onion, capsicum, green chilli, tomato sauce, chilli powder, basil,
cumin, garlic, oregano, pepper and red chilli sauce.
4. Cover
and cook on low for 2-3 hours or until the vegetables are tender.
and cook on low for 2-3 hours or until the vegetables are tender.
5. Sprinkle paneer to
serve.
serve.
Till
here I was very happy. For like I said the curry smelt delicious.
here I was very happy. For like I said the curry smelt delicious.
In
walked my younger daughter and she checked the pan. Before I knew it she had
tasted the ingredients and wrinkled her pretty nose at the rajma. The questions
that followed are pretty much routine of every household.
walked my younger daughter and she checked the pan. Before I knew it she had
tasted the ingredients and wrinkled her pretty nose at the rajma. The questions
that followed are pretty much routine of every household.
“What
are making?”
are making?”
“Chilli”
“Where
is the Chilli?”
is the Chilli?”
This
is when I sat up to take a closer look at the yummy curry.
is when I sat up to take a closer look at the yummy curry.
Of
course the chilli in the Chilli was not enough to our very Indian Palate. If my
younger one is asking this question the other will definitely look at me with
askance.
course the chilli in the Chilli was not enough to our very Indian Palate. If my
younger one is asking this question the other will definitely look at me with
askance.
Now
I hurriedly ground 1 tblsp of red chilli powder and ½ the
left-over onion and coriander (because I had not used parsley) with a little
water in the chutney bowl of my mixer and added it to the pan.
I hurriedly ground 1 tblsp of red chilli powder and ½ the
left-over onion and coriander (because I had not used parsley) with a little
water in the chutney bowl of my mixer and added it to the pan.
Now
since I had seen kiddo wrinkling her nose at the rajma I removed as many rajma
as I could from the pan and ran the hand held mixer to get a smooth paste. Then
I added the rajama back to the pan.
since I had seen kiddo wrinkling her nose at the rajma I removed as many rajma
as I could from the pan and ran the hand held mixer to get a smooth paste. Then
I added the rajama back to the pan.
Boiled
for about 10 minutes and served with chopped spring onions with chapatti or
Indian flat bread.
for about 10 minutes and served with chopped spring onions with chapatti or
Indian flat bread.
Notes:
Please let me warn you it was pungent. In fact so pungent that we had to have loads of curds. Next time I am going easy on the red chili. The second 1 tblsp should have been 1/2 or 1/4 tblsp.
Use water as needed to prevent the contents from sticking to the bottom of the pan say about 1/4 cup about a couple of times.
Sending this to Taste & Create
And Kalyani’s Desi Videshi Food Festival
All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First
looks wonderful deliciously done
Never tasted chilli before…always came across Non vegetarian recipes…will try this vegetarian version soon…sounds good
Mouthwatering Veg Chilli. Drooling over here.
Deepa
Oh looks so delicious I want some now!! had dinner but hungry again!
too good…inviting
So delicious and flavorful preparation Archana 🙂
Today's Recipe – Apple Milk (Simplest & Yummiest)
You Too Can Cook Indian Food Recipes
That's a nice and creative dish …..
btw i am trying your tip for acidity of eating raw rice grains on empty stomach since last few days and i am very thankful to you as it has helped me a lot….
In your spare time do visit my blog…
http://nayanas-kitchen-kreations.blogspot.in
Beautifully done, inviting dish.
Extremely tempted…Drooling here..can feel it..Thanks.
hi archana….never seen this recipe before- love to try this-bookmarked with thanks. must be a great appetizer with rice huh.
have a nice day
very yummy dish…
VIRUNTHU UNNA VAANGA
Wow, that looks spicy, tangy and delicious!!!
yup this looks very spicy and tasty, good that u did not use beef.
Loved the color and thanks for sharing this. will try this!
Never tried cooking chili though have eaten some at the American/ Mexican restaurant called Chilis. They serve it on french fries along with cheese and it tastes really yum. Now that i make french fries at home, why didnt i think of chili! That's a thought worth pursuing coz your creation looks delish.
Lovely version of the hearty chilli!
Yum yum …looks so tempting
Delicious, Archana, I like your veggie version of chili. It is a long pending recipe for me to try.
Looks so spicy…