Thursday, February 21, 2013

Mirapakaya Pattani(Hot Pepper with Green Peas)

My friend at work got me hooked to watching Indian version of Top Chef. I watch it online. A few weeks ago one of the judges on the show made a dish with long hot peppers(Bajji Milagai) and green peas. My friend made it and brought it to work last week. It tasted very good. I had to make it too. I bought the long peppers from Indian store and made the dish  for dinner couple days ago. It was delicious, but hot as hell. We had it with roti. You can use Italian hot peppers for this dish.

Ingredients:
2 Tablespoon oil
5-6 long peppers, de-seeded and sliced
1 large onion, chopped
1 tomato, chopped
1/2 Cup green peas, boiled
cinnamon, 1 inch piece
3 cloves
2 cardamom
1 bay leaf
1 teaspoon ginger-garlic paste
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
chili powder to taste
salt to taste
1 Tablespoon cashewnuts
1 Tablespoon grated coconut

Method:
1. Deep fry sliced peppers and keep aside.
2. Grind cashew and coconut to paste(with some water).
3. Boil green peas, drain and set aside.
4. Heat oil in a pan over medium heat. Add cinammon, clove, cardamom and bay leaf; fry for a minute. Add onion and cook well till it browns. Stir in ginger-garlic paste and stir constantly for a minute. Add tomato and cook till it becomes pulp. Add turmeric powder and chili powder and salt. Stir well.
5. Stir in the cashew-coconut paste. Add some water and stir for a couple minutes. Stir in pepper and peas. Let it simmer for 5 minutes or until oil separates. Remove from heat. Serve hot with roti, naan, dosa or appam. This will not go well with rice.

Note:
I used less oil than used by the chef on TV. I sauted pepper instead of deep frying.

Monday, February 4, 2013

Chili Garlic Rice

I can manage cooking Indian food for a week or so without going to Indian store. Any longer,  I have to be innovative in my kitchen. I've not been able to go to Indian store for 2 weeks. This week I have to manage with vegetables from local farmers' market.  I made hot and sour soup this morning.  Trying to decide what to make with it for dinner, I came up with this idea of chili garlic rice. We all went to our favorite Vegan restaurant 2 weeks ago to celebrate my son's and my sister's birthday. We had orange mock chicken there.  On a recent visit to the supermarket I bought a sauce packet for orange chicken. I made it along with the rice today. It turned out to be nice.

Ingredients:
1 Cup Basmati rice, cooked and cooled
2 Tablespoon sesame oil
3-4 garlic pods, minced
2-3 green chili, diced
1 small carrot, diced
3 string beans, diced
few broccoli florets
3 mushrooms, diced
2 spring onions, sliced
salt to taste
1 teaspoon ground pepper
1 Tablespoon soy sauce
1 Tablespoon green chili sauce

Method:
1. Heat 1 tablespoon oil in a pan over medium high heat. Saute garlic and chili for a minute. Add diced vegetables, except green onion and stir fry for 3 minutes.
2. Stir in pepper, salt, green chili sauce and soy sauce. Stir in cooked rice. Garnish with sliced spring onion. Serve hot.