Chilli powder is ubiquitously available in Indian groceries, so little thought is given to grinding your own. But the benefit of making our own chilli powder is that we know that it is unadulterated. Chilli powder is used in many parts of the world, from South America and Mexico, to Italy, through Spain into Hungary…
You think that you love Sriracha? I am sure that you have not tried Harissa yet. Harissa is a well-known hot sauce from the North African and Middle Eastern parts of this world. It is tangy hot, but tempered by the sweet red peppers, roasted for intensity of flavour. This aromatic and spicy chilli paste can…
Dried Curd Chillies have been marinated in curd/yoghurt on and off for several days, to absorb the yoghurt, and then dried in the sun. The yoghurt tempers some of the spicy heat of the chillies, and they develop a tangy, yogurty flavor. They are commonly eaten alongside the dishes that form a meal, like a pickle,…
Talni Mirchi are dried chillies from Maharashtra. They are first stuffed with fenugreek and perhaps other spices, perhaps soaked in curd or yoghurt, and dried in the sun. To use them, they are deep fried or sauteed very briefly, then crumbled over dishes or eaten alongside the dishes that form a meal. They can also…
This spice mix has lots of uses amongst non-vegetarians, but it is also great used to stuff small vegetables like okra, small zucchini, baby eggplants etc. It is hot, so just a little is used.
Polenta is endlessly versatile. Here, it is combined with onion and chilli for a heat hit.
Aglio e Olio (Pasta with Oil and Chilli)
This is still my 10-minutes-to-the-table dish. It is not only delicious but life saving when you need a meal and need it quickly. Add a green salad.
A beautiful, garlicky dish with roasted garlic, easy to prepare and great for a meal with a green salad. Enjoy!
Removing the confusion from chilli-based spices
Chillies are a common ingredient in many cuisines. There are many different species, all containing capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Did you know there are more than 300 varieties of chilli?
This is a great Balinese Sambal based on tomatoes and shallots. It has been vegetarianised, using miso and seaweed flakes to add the salty sea taste to the sambal.
I haven’t made Sweet Chilli Sauce in a long time. It’s a pity, because it’s a simple & easy sauce that can be used in a million ways – with noodles or over veg, in a stirfry or as a condiment in a sandwich, add some to pasta sauce, spread over grilled tofu or haloumi…..
This is one of the best kept secrets of Indian cooking. Deciphering which chillies to use in Indian recipes.
Make chilli paste in Autumn to last you through the winter