marquee image continuous

....shortcut to your family's heart

Tuesday, April 5, 2011


Pepper(jalapenos or banana) - 4-5
Dry red chilli - 1
Whole cloves - 2
Cinnamon stick - 1″ piece
Cumin seed - 1 tsp
Coriander seeds - 1 tsp
Roasted peanuts - 1/2 cup
Sesame seeds(toasted) - 1/4 cup
Oil - 1 tsp
Onion(chopped) - 1 small
Ginger - 1″ piece
Tamarind Concentrate - 1 tsp
Water - approx 2 cups
Oil - 1 Tbsp
Turmeric powder - 1/4 tsp
Red chilli powder - to taste
Salt - to taste
Jaggery - to taste (optional for balanced flavor)

Slit the pepper one side and deseeded.
In a heavy bottom skillet, dry roast red chilli, cloves, cinnamon stick, cumin seeds and coriander seeds until fragrant. Keep aside.
In the same pan, toast sesame seeds until light golden. Keep aside.
In the same pan, dry roast peanuts and remove skins. Keep aside.
In the same pan, heat 1 tsp oil and saute onions until golden brown.
Blend into a smooth paste all the above ingredients and ginger, and tamarind paste using 1 cup water (a little at a time).
In a non-stick pan, heat 1 tbsp oil.
Add jalapenos and roast them until the skins are sand colored.
Add blended paste plus remaining 1 cup water to the pan.
Add turmeric powder, salt, red chilli powder and jaggery. Mix well, cover and cook for 15 - 20 minutes. Stir in between.
Serve with biryani, chapati or plain white rice.

No comments: