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Mirchi Ka Salan
2008-09-14 13:28:00 Its been a while since I sent in anything for RCI - Regional Cuisine of India. I especially enjoy this event since it calls for a lot of experimenting and exposure to recipes that I haven't tried or tasted before. Starting from the Saarina Pudi I made for RCI - Karnataka to Bihari Shahi Paneer to Gujarati Khattai Aloo, all are recipes that soon became occasionals in my kitchen, not to mention the absolute ball I had during RCI - Kerala :DMirchi Ka SalanBhavnagri ChilliesThis time's RCI is featuring Authentic Hyderabadi Cuisine. Ahh, Hyderabad! In my two and a half years in the city, I have tasted a bunch of authentic dishes like Dum Biriyani, Bagara Baingan, Do pyaaza, Rawgani Roti, Mirchi ka salan, Double ka meetha and a lot more. I personally didn't like Qubani ka meetha and haleem.Of all these dishes, Mirchi Ka Salan is my absolute favourite. It adds a wonderful flavour as a side dish to Biriyani. RCI this month gave me a good excuse to try it out myself. The process is slight...
Tips for growing chillies
2008-05-29 04:52:00 Growing chillies is fantastic fun but results often depend on the climate where you live. However, there are things you can do to grow excellent quality and quantities of chillies in most climates. I live in an area where chillies do not grow very well outdoors so I grow them in a greenhouse but what I am going to talk about here can be used when growing outdoors. The first thing to think about is seed. You can walk into a supermarket, buy a chilli and use the seeds from the chilli you cook with. Not after you have cooked them though. It is better to buy from a specialist seed company though as these seeds will be from chillies which have been specially grown for their seeds. You can buy these from supermarkets, DIY stores or major seed supply companies. However, I like to buy my chilli seeds from specialist chilli growers. They are easy enough to find now that the internet has been developed but my Grandfather never had the internet yet he found a specialist company many years ago ...
Chuttaracha Chammanthi - Authentic Kerala Roasted Chillies & Coconut Chutne
2008-01-03 09:06:00 Chuttaracha Chammanthi, also known as Chutta Mulaku Chammanthi literally means roasted (chutta) chillies (mulaku) chutney (chammanthi). It is an authentic kerala accompaniment to kanji (rice gruel) and is mostly seen as the common man's food. I especially love the flavour the roasted chillies give the chutney. And what's more, its oil free!What I Used:Grated Coconut - 1 cupDried red chillies - 4Shallots - 4Garlic - 2 cloves (optional)Coriander powder - 1 tspTamarind - half a lemon sizeSalt - to tasteHow I Made It:1. Heat a non-stick pan and roast the red chillies dry (without oil) till it reaches the stage just before burning.2. Add the coconut, chopped shallots, garlic and coriander powder and roast for another 2 mins. The coconut will start getting brittle. At this stage, remove from fire.3. Grind this mixture in very little water with salt and tamarind.Enjoy!This is my first entry to RCI - Kerala Cuisine hosted by Jyothsna of Curry Bazaar. I say first, because I have so many Ke...
Bhutanese and the Chillies
2007-12-13 14:10:00 Guys, I would like to Thank everyone for sharing your thought on my blog and Pictures related Stories - but I would Certainly Share what i eat as well :)) , i have been thinking from the beginning to share with all of My Fellow Friends, readers and lot's More. The Reason to share what i eat is that coz i being an Bhutanese and what Bhutanese people eat for their meals, supper, snacks and etc.
Chillies cause terror scare
2007-10-05 08:20:00 For three hours a mysterious cloud of acrid smoke hovered over some of London?s busiest streets. As shoppers ran coughing and spluttering for cover, police sealed off three roads and evacuated homes and businesses in the heart of Soho, fearing a chemical attack or a dangerous toxic leak. As the ambulance service sent in its Hazardous Area Response Team Unit, firefighters wearing specialist breathing apparatus entered the deserted streets to seek out the source. Soon after 7pm on Monday they emerged from the smoke carrying a huge cooking pot containing about 9lb of smouldering dried chillies.
By: Attuworld
Mirchi Bhaji /Batter-fried Chillies (A Special Farmaish)
2007-08-07 22:46:00 My hubby although a food lover doesn't frequently request (read that as pester) me to make any particular kinds of food . He loves everything I make and eats it with gusto. So once in a while when he has a craving for something it's simply impossible to ignore. Then even if it is a deep-fried item like bhajis (which I normally completely avoid making) I oblige. His craving was for Moong dal bhajis which we all know are simply irresistible. So I made them. Now anytime we speak about foods like bhajis or batata wadas my hubby always tells me " Aai always fries a couple of chilli bhajis in the last remaining batter and they are simply awesome . They give a kind of kick to the whole batch of bhajis. " So I too fried a couple of them dipped in the same moong dal batter. And although I simply could not bring myself to eat any, hubby dear definitely ate them with great relish. Just watching him eat them gave me immense satisfaction. He even asked me to pack some in his lunch box th...
By: food-n-more
JFI Chillies - Round Up
2007-08-06 16:12:00 An abnormally twisted pair of chillies When I asked Indira a couple of months ago, what she thought of 'Chillies' as a theme for JFI amongst some others, she gave a double thumbs up! After all which person from Andhra worth his / her salt will not light up with excitement at the thought of chillies... Dried Kashmiri Red Chillies For detailed information on varieties of chillies in India with
By: Saffron Trail
A 'song' for JFI Chillies
2007-07-31 20:01:00 Konkani food by and large is spicy, but not fiery hot. On a scale of 1 to 10, where 10 is a Kolhapuri 'tambda rassa' (red curry and that should tell you everything) or an Andhra pickle (needs no introduction), I'd rate it at 7. This is of course a blessing for a wuss like me but let's pretend you didn't read that.We make up for this restraint in spice with color. Make that COLOR. Konkani curries (ghasshi, ambat, randayi etc.) are a deep, inviting sunset color. My most abiding memories in my mother's, aunt's or mother in law's kitchen is of them running a critical eye over the masala in the blender and deciding if the color is just right.The secret? Byadgi or Bedgi chillies - these wrinkly, deep red chillies from Karnataka are supremely important to our cuisine. Roast them in oil and you get curries that look like this. In my own kitchen, depending on the dish or cuisine, I use Byadgi, Kashmiri (they are less spicy and have equally wonderful color) or Reshampatti chillies com...
By: Food For Thought
JFI for August - Chillies (Spicy recipe inside)
2007-07-08 11:42:00 Firstly, please accept my apologies for the delay in the announcement. The heavy rains in Bombay have disrupted my phone and internet connection since 10 days now, and I have no idea when it is going to be reinstated. I'm doing this quick post from my parents' house where I am visiting for a few hours today. JFI or Jihva for Ingredients is Indira's brainchild and each month our avid food blogger
By: Saffron Trail
Mozzarella Stuffed Chillies
2007-06-04 00:19:00 8 Bhavnagri chillies8 pickled Jalapeņo chillies250 grams grated mozzarella cheese2 tsps dried mixed herbs1 cup cornflourSalt to taste2 cups fresh breadcrumbsOil for deep frying Slit Bhavnagri chillies and remove the seeds. Slit the pickled Jalapeno chillies and remove seeds. Take grated cheese in a bowl, add dried mixed herbs and mix. Stuff this mixture into the ...
By: Sheetudeep Blog
Non-prescription Compound Found In Chillies Destroys Cancer Tumours Safely
2007-04-16 21:50:00 UK scientists have shown that capsaicin, the chemical that burns your mouth when you eat chillies and an active ingredient of over the counter drugs, can kill cancer cells with little or no harmful side-effects. The study is published in the journal Biochemical and Biophysical Research Communications. The team that conducted the research came from the Universities of Nottingham in England and Cardiff, in Wales, and was led by Dr Timothy Bates, who is a member of the Medical Research Council (MRC) College of Experts. The researchers believe that capsaicin, and other similar compounds, attack the mitochondria of cancerous cells, causing them to "switch off" and die (apoptosis, or cell death) without harming surrounding tissue. Mitochondria are organelles (tiny granules of tissue with their own DNA) that live inside the cells of our bodies and convert nutrients into ATP - the chemical fuel that feeds our cells with energy. Dr Bates, who is an international expert i...
By: Oncology
Stuffed Chillies
2007-03-28 01:08:00 Err? Yeah!!! Yet another ?Stuffed? recipe from me. I am stuffing my tummy with stuffed stuffs. I can?t understand my recent obsession with stuffing any vegetables on sight. After trying stuffing Baingan, Bhendi, Tomatoes, Mushrooms, I did the ultimate stuffing. {~Applause~} Here comes my Stuffed Chillies. I cross my heart and promise, no more stuffed stuffs for another month;)Well, looking at my increasing waistline my hubby at last openly asked me to stay away from stuffing my tummy. Alas? Till now I some how managed to act innocent to all subtle hints I was getting from him. Do you have any idea that you foodies are partially responsible for my increasing waistline? First you lure me with nice description, then tempt me with mouth watering pictures and brainwash me with your sweet guidelines as how easy and quick it is to make. Stuffed ChilliesWell, I am here to take revenge!!! Revenge on every food blogger buddies for making me gain few extra pounds with in a month?s time. My rev...
By: Monsoon Spice
icWales.co.uk: The chemical in chillies that makes them hot
2007-01-14 04:00:07 icWales.co.uk: The chemical in chillies that makes them hot to taste could be used to combat cancerous tumors, a new study has found.Dr Andrew Westwell, a senior lecturer in Medicinal Chemistry at the Welsh School of Pharmacy, said the chemical compound capsaicin, that gives spicy food like curry its kick, could hold the key to the next generation of anti-cancer drugs that will kill tumours.He was an adviser in a study, published in the journal Biochemical and Biophysical Research Communications that has proven for the first time that capsaicin can kill cells by directly targeting their energy source.Working in collaboration with the University of Nottingham, Dr Westwell said the beauty of the laboratory test discovery was that the compound would have few or no side effects for the patient. It could also mean that patients could control or prevent the onset of cancer by eating a diet rich in capsaicin. Dr Westwell said, "We found that in cancer cells grown in the lab, capsaicin can ...
Non-prescription Compound Found In Chillies Destroys Cancer Tumours Safely
2007-01-12 04:43:00 UK scientists have shown that capsaicin, the chemical that burns your mouth when you eat chillies and an active ingredient of over the counter drugs, can kill cancer cells with little or no harmful side-effects.The study is published in the journal Biochemical and Biophysical Research Communications.The team that conducted the research came from the Universities of Nottingham in England and Cardiff, in Wales, and was led by Dr Timothy Bates, who is a member of the Medical Research Council (MRC) College of Experts.The researchers believe that capsaicin, and other similar compounds, attack the mitochondria of cancerous cells, causing them to "switch off" and die (apoptosis, or cell death) without harming surrounding tissue. Mitochondria are organelles (tiny granules of tissue with their own DNA) that live inside the cells of our bodies and convert nutrients into ATP - the chemical fuel that feeds our cells with energy.Dr Bates, who is an international expert in anti-cancer drug develo... |
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