Showing posts with label spicy. Show all posts
Showing posts with label spicy. Show all posts
Sunday, May 18, 2014
A Spicy Dicey Mango Relish
I found myself in possession of some nice, fat shrimp, which I planned to spice up and sear simply (I promise to show that recipe at a future date). I was thinking of topping with some kind of fresh salsa, when I saw Michele had bought some mangoes for a lassi (I promise to show that recipe at a future date).
As luck would have it, the mangoes were sitting near a can of coconut milk, and I remembered the rice pudding video, and the diced mango technique I had so casually promised. The rest of the story is kind of anti-climatic.
This mango relish is wonderfully versatile and infinitely adaptable. It might be at its best simply enjoyed with tortilla chips, but a close second would be as I used it here, to dress some kind of spicy meat. It was crazy good on these shrimp. Promise me you will give it a try soon…or at a future date. Enjoy!
Ingredients for about 3/4 cup Mango Relish:
1 mango, prepped as shown
2 tsp chopped cilantro
2 tsp sambal chili sauce, or other type of fresh or jarred chilies
2 tsp rice wine vinegar
big pinch of salt
Please Note: everything here is “to taste.”
View the complete recipe
View the complete recipe
Saturday, February 15, 2014
Spicy Prawn Stir Fry
This was a delicious and very quick meal, I served it with noodles which will, of course, increase the calorie count.Serves 4
185 calories per serving
1/6G fat
Prep Time 10 minutes
Cook Time 15 minutes
2 red onions
2 garlic cloves, crushed
1 red pepper, seeded and sliced
450g large peeled uncooked prawns
1 tsp smoked paprika
2 small courgettes, thinly sliced
115g chestnut mushrooms, sliced
2 tsp finely chopped fresh gineger
1 tbsp sweet chilli sauce
1 tbsp fruit chutney
juice of 1/2 lemon
1 tbsp runny honey
salt and freshly ground black pepper
1. Heat a non-stick wok. Add the onions and garlic and dry fry until soft. Add the red pepper, prawns and paprika, toss well, and continue to cook for 2-3 minutes until the prawns are cooked through. Season with salt and black pepper.
2. Add the remaining ingredients and cook for 2 minutes, tossing them well.
3. Serve straight from the pan.
Saturday, February 1, 2014
Methumbo vaghariya keri Raw Mango spicy sweet and sour pickle
1. 2 cups diced unripe(green) sour mangoes
2. 2 cups brown sugar or jaggery
3. 3 tablespoon sunflower or sesame oil
4. 1 teaspoon asafetida
5. 2 teaspoon mustard seeds
6. 1 teaspoon fenugreek seeds
7. 1 teaspoon cumin seeds
8. 1 teaspoon fennel seeds
9. 2 dried whole red chilies
10. 2 small stick cinnamon
11. 2 bay leaf
12. 1 teaspoon turmeric powder
13. 1 teaspoon salt
14. 3 tablespoon methiyo masala /sambhar masala or pickle masala
Method:
1. Wash clean and peel the mangoes, cut in small pieces.
2. Heat oil in pan add asafetida, mustard and fenugreek seeds let it splutter.
3. Than add cumin and fennel seeds along with red chilies, cinnamon and bay leaf.
4. Now add diced mangoes and turmeric powder and mix very well. Cook in medium flame until mango gets tender ( u may need to add 1 tablespoon of water, if ur mangoes are little juice like my than u no need).
5. Now add brown sugar and bring it to boil. Stir occasionally.
6. Cook till mangoes are cooked and mixture is semi set or 5 to 7 minutes. (It will thicken further when cool.)
7. Turn off the flame and add methiyo/ sambhar masala. Mix very well.
8. Set aside to cool than pour it in sterilized bottle store about 3 to 4 month than refrigerate for later use.
9. Good going with roti, paratha, thepla, dhebra or bread.
Note: If u want more syrup in pickle than additional half cup of sugar.
Monday, December 23, 2013
Spicy Parsnip Soup
I do a recipe card swap over on Bubblyfunk Forum the theme for January was Soup and Linda sent my this Gordon Ramsey recipe for Spicy Parsnip Soup:
1 tbsp olive oil
1 onion peeled and chpped
2 cloves garlic peeled and crushed
1 tsp ground giner
1 tsp ground cumin
1 tsp gram masala
4 large parsnips peeled and chopped
few knobs of butter
600-800ml hot vegtable stock or water
Sea salt and freshly gound pepper
200ml double cream (optional)
1. Heat the oil in a large pan and genly saute the onions for a few minutes. Add the garlic adn spices and stir trhough.
2. Add the parsnips and a few knobs of butter. Give the mixture a stir, cover the pan with a lid and cook over a low heat for 10 - 15 minutes until the parsnips are soft.
3. When the parsnips turn slightly translucent, pour in enough hot stock to cver the vegetables. Bring to the boil and season well. Add the double cream if using.
4. Liquidise the soup ina blender until well pureed. For a very smooth result, pass the soup through a fine sieve, back into the pan. Reheat and adjust the consistsency and seasoning addinga little more hot stock or boiling water if it is too thick.
5. Serve warm witha drizzle of olive oil and a grating of black pepper.
I did follow most of the recipe but I wasnt hanging around waiting for the parsnips to saute to a translucent state - life is too short to stuff a mushroom, as they say! So made sure the butter was melted and mixed it around, then bunged in the stock, stuck the lid on my pressure cooker and cooked it for 20 mins. Didnt use the cream and added some milk after I had pureed the soup with my hand blender. It was very yummy - so I dont think I lost anything by taking a short cut.
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