chilli garlic sauce

Chili Garlic Sauce

6 ounces hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
4 cloves garlic, chopped
½ teaspoon salt
1 1/2 tablespoons sugar
1 1/2 tablespoons distilled white vinegar

Put all the ingredients in an electric mini-chopper or food processor. Process to a coarse texture. Taste and adjust the flavor with add extra or less salt or sugar. Transfer to a small saucepan, bring to a vigorous simmer over medium heat, lower the heat to gently simmer for about 5 minutes, or until it no longer smells raw. Remove from the heat and set aside to cool. Transfer to a jar and store in the refrigerator.It makes 2/3 cup sauce.
U can use it in any indo-chinese recipes like fried rice,chilli chicken like that to get extra spicy.

Tandoori Salmon

Ingredients: To make 8 pieces

• 4 medium Salmon fillets (cut from the thicker middle section of the fish),


• 1 and a half tbsp Tandoori paste1


• tbsp natural yoghurt


• Juice of half lemon


• 1 tsp olive oilSalt and pepper
  

For the salsa:

• 1 ripe mango (diced)


• half red chilli (seeded and chopped)


• Juice of half lemon


• 4 spring onions (chopped)


• 1 tomato (chopped)


• 1 tbsp fresh coriander,


• choppedSplash of olive oil


• Salt and pepper

Method:

1. Preheat the grill/BBQ to hot. Cut salmon fillet into cubes and place in a flat dish.


2. Combine the tandoori paste, yoghurt, lemon juice, olive oil and seasoning and pour over the salmon. Leave for 10 minutes.


3. To make the salsa, mix together all the ingredients, check the seasoning and then chill.


4. Place under the hot grill for 15 minutes turning once.


5. Serve with rice and the mango salsa.
   

FYI; Salmon is the common name for several species of fish of the family Salmonidae. Salmon is a popular food. Classified as an "oily fish", salmon is considered to be healthy due to the fish's high protein, high Omega-3 fatty acids, and high vitamin D.

samosa

mango pulihora

rice - 2cups
mango -1
curry leaves-2 strings
cumin -1/2tsp
musturd -1/2tsp
chana dal -1tbsp
urad dal -1/2tbsp
ground nuts or
cashwes -2tbsp
turmeric -1/4tsp
sesame seeds-2tbsp
oil -11/2 tbsp
salt
asofoteda -1/4tsp
red chillies -2

1). peel the mango and cut it into small pieces then steam boil them in a cooker by putting them in a bowl.after that mash them and keep aside.
2).roast sasame seeds and powder them.
3).cook rice with water in 1:2 ratio by adding few drops of oil and turmeric into it.
4)then add oil to pan after heating it up then add cumin and musturd to it when started splutturing add ground nuts or cashews ,chana dal and urad dal when they r turning into brown add red chillies and curry leaves .finally add asofoteda.
5)add this tampering , mangopulp and sasame powder to cooked rice add salt upto ur taste.

tips:-1)if u want sasame powder u can add it otherwise u can skip

2)u can skip to boil mango by adding grated mango directly to the rice.

poornam

poornam
chana dal - 1cup
jaggery - 11/2cup
ilachi powder-1/4tsp



cook chana dal in cooker by using 2 cups of water.after cooking strain all the water from it.cook until u get mashy kind of texture and the remaining wetness evoparates then add jaggery to it.it melts in it and turns into liquid form stir well until it thickens oterwise it'll get burnt.add ilachi powder now.this is basic poornam to make purnalu(boorelu),bobbatlu(poli or pooran poli) etc. i'll tell them in next posts

tips:- 1)add jaggery according to ur taste means if u love more sweet add 2 cups instead of 11/2 ,if u like less sweet add 1 cup only.
2)add 1 or 2 teaspoons of sugar if u really want to feel the sweetness(sugar is the quick sweetner than jaggery thats the reason to add sugar but we really want jaggery flavour in it)
3)if the poornam is not get thickened keep it in freezer for few minutes to get instant hardness to make anything.

Coming Soon...

Whatsthatrecipe will be bringing you coc0nut and coriander encrusted prawns. Yum...