Search / 23 posts tagged chilli recipes

Let me start by saying that I didn’t misspell Chilli in the title.  From what I read in Cooking Light, where this recipe was adapted from, there is a version of chili from Springfield, Illinois where they spell it with two Ls.  If anyone from Illinois is reading this please enlighten us!

A splotched cookbook is always the sign of a good one. A tomato-stained, water-warped, onion-scented cookbook means it’s more than just a reference for the shelf. And when you find the pages of such a cookbook caked together after your very first tango in the kitchen with it—well, then, you know you have a winner.

I bought some taupok, or tofu puffs from the market because I was thinking of trying my hand at making my own vegetarian curry. But I changed my mind when my neighbor said she’d get me a tub of... Continue reading this post at foodarrific.com.

As a child, curry leaves to me where part of the keede-makode (Hindi for ‘critters’) along with chillies and mustard seeds I had to pull out of my food. I had no idea why my mom would haggle with the vegetable vendor for a bigger bunch when it was going to be picked out and [...]

Wow! Where did that week go? We’ve been lost in the month-long haze that precedes our overseas departures. Always, so much to do and never enough time to finish them. By Friday night, we’re ready for a diversion. Which is precisely what happened the Friday before last.

I wrote a post a while ago about Chef Vivek Singh from the Cinnamon Club in London, and his claim to the title of ‘World’s Hottest Curry’ with the Bollywood Burner. Well now it seems there is a hotter curry to thrill the taste-buds. The latest hot stuff is a curry called Satan’s Ashes, which is being called the hottest in the world.

To help reduce your saturated fat intake buy the leanest steak you can find. The meat will also help raise levels of B vitamins. Ingredients (Serves 4) 225 g fillet steak a little sunflower oil for brushing 1 ripe mango ½ cucumber zest and juice of 1 lime 2 tbsp soy sauce 1 small red chilli,

I got a taste of this Ilokano dish a long long time ago in a visit to a dear friend from Baguio. Since I loved to cook and experiment with new recipes I tried this one, my very own version. Also, hubby liked the dish and since he likes chilli food I cooked it based on his preferences. Ingredients: 1/2 k.

In keeping with the Naga theme, I thought it might be helpful to offer a couple of recipes. You can read about the Nagas to get a sense of who they are. Then eat their food, and you will understand far better. Of course, villagers rely almost entirely on locally grown ingredients, so some substitutions must be made.

I just too lazy to make the chilli paste and I got this chilli pasta at the supermarket. I would say it is still better to do the chilli paste yourself, as it will be free of preservative. I shall try to make the chilli paste next time.Preparation: 5 minsIngredients (makes 100g)° 100g chilli paste°