Some like them hot and some hotter! It’s the season of those red hot chillies that can add the perfect touch of finesse with its warmth in every dish. With culinary choices changing in time spicy dishes are seen selling literally like hot cakes! Here’s how you pick the right kind of chillies.
1. When you are buying red chillies from the market ensure to look for shinny, deep red coloured, crisp and unwrinkled ones. The trick is to use fresh chillies for the best outcome.
2. You must also ensure they are bright and unbroken so the aroma is intact.
3. If you want your dish to be very spicy then you must always pick smaller red chillies, the smaller the chilli is the spicier your dish will taste.
How to store it?
1. Wash the chillies well and leave them to dry for a while.
2. Pack it loosely in a breathable bag or a container and store it in the refrigerator.
3. This will stay fresh and full for at least two weeks.
Health Benefits
1. Maintains Blood Pressure - High content of potassium in red chilli powder soothes blood vessels and regulates blood pressure.
2.Rich Source Of Vitamin C - Vitamin C essentially supports the immune system and helps the body combat chronic diseases.
3.Prevents Heart Ailments - Antioxidants present in chillies help in clearing blockages in blood vessels and arteries.
4. Burns Fat - Red chilli powder contains a compound called capsaicin that increases the body’s metabolism rate and burns fat. Not only this, it also produces happy hormones, which in turn improves one’s sexual life.
TEMPURA CHILLI PRAWNS
Ingredients:
FOR BATTER
n Tempura Batter mix 200 gms
n Ice Cold Water 360 ml
n Salt To taste
n Chilli flakes 5 gms
n Parsley (Chopped) 5 gms
n Crushed Black Pepper 5 gms
MARINATION
n Prawns 16/20 28pcs
n Dijon Mustard 25 gms
n Garlic chopped 15 gms
n Salt To taste
n Peri Peri powder 20 gms
n Oil 25 ml
DRY SPRINKLER
n Peri peri powder 45 gms
n Bhut jholokia chilli powder 20gms
n Kashmiri Chilli powder 20gms
n Castor Sugar 15 gms
n Salt To taste
TADKA
n Oil 20 ml
n Mustard seeds 5 gms
n Curry leaves 5 gms
n Dry Byadgi Chilli (Whole) 5 gms
n Dry sprinkler mix 100 gms
ACCOMPANIMENTS
n Chilli Mayo
n Lemon wedge
METHOD OF PREPARATION
Batter
n Add tempura batter mix and all the seasonings in a mixing bowl.
n Add ice cold water and whisk well.
n Store in a refrigerator.
n Devein the prawns and cut the prawns into half lengthwise.
n Marinate the prawns with oil, dijon mustard, chopped garlic, peri peri powder and salt.
n Set the deep fryer’s temprature at 1500C.
n Dip the marinated prawns in the tempura batter and deep fry till golden brown.
n Mix and the ingredients for the dry sprinkler mix and keep aside.
n For tadka, heat the frypan.
n Add oil, allow it to heat.
n Add mustard seeds, whole byadgi chillies, curry leaves and temper.
n Add golden fried prawns and toss it with dry sprinkler mix thoroughly. Check for seasonings.
Garnish: Serve hot accompanied with chilli mayo and a lemon wedge on side.
Lal Mirchwali Machchi with zaffrani pilaf and cheesy chilli makhni
Ingredients:
Marination
n Kolkata Bhekti fillet 200 -220gms
n Kashmiri Chilli powder 15 gms
n Peri peri powder 25 gms
n Sweet paprika powder 10 gms
n Red chilli paste 10 gms
n Chopped garlic 10 gms
n Chopped parsley 5 gms
n Salt To taste
n Black pepper 5 gms
n Oil 20 gms
Cheesy Makhni Sauce
n Makhni gravy 50 gms
n Oil 10 ml
n Chopped garlic 5 gms
n Chopped onion 10 gms
n Dhaniya powder 5 gms
n Kashmiri Chilli powder 5 gms
n Cream 10 ml
n Chopped coriander 5 gms
n Chopped Mint 5 gms
n Brown onions 5 gms
n Butter 5 gms
n Kewra water 5 ml
n Sugar 5 gms
n Salt To taste
Zaffrani Pilaf
n Boiled long-grain rice 120 gms
n Ghee 20 ml
n Cashewnuts 10 gms
n Brown onion 10 gms
n Chopped coriander 5 gms
n Saffron strands 4-5 strands
n Cream 15 ml
n Kewra water 5 ml
n Sugar 5 gms
n Turmeric powder (for colour)
3 gms
n Salt To taste
Salad
n Iceberg lettuce 5 gms
n Green lettuce 5 gms
n Bell peppers (diced) 5gms
n Black olives 2 nos
n Cherry tomato 2-3 nos
n Sweet chilli sauce 5 ml
n Apple cider vinegar 5 ml
n Olive oil 5 ml
n Salt To taste
n Pepper 5 gms
Baking
n Cheesy makhni sauce 20 gms
n Mozzarella Cheese 10 gms
n White Cheddar 10 gms
METHOD OF PREPARATION
n Marinate the fish fillet with kashmiri chilli powder, peri peri powder, sweet paprika powder, red chilli paste, chopped garlic, chopped parsley, crushed black pepper, salt, and oil.
n Store in a refrigerator.
n For the sauce, heat a frypan.
n Add oil, allow it to heat.
n Add chopped garlic, let it brown. Add chopped onions, saute till golden brown.
n Add dhaniya powder, Kashmiri chilli powder.
n Add the makhni gravy, cook well. Add sugar and salt to taste.
n Add chopped coriander, chopped mint, brown onions.
n Finish the sauce with cream, butter and kewra water.
n Keep the sauce aside.
n For Zaffrani pilaf, heat a frypan.
n Add ghee, let it heat, add cashewnuts and let it turn golden brown. Add turmeric powder.
n Add boiled rice, salt, sugar, chopped coriander, brown onions.
n Warm saffron,mix it with kewra water and cream.
n Add the saffron- cream mix to the rice.
n Toss it gently. Check for seasonings
n Keep the pilaf aside.
n Grill the marinated fish on a flattop, 2 minutes each side.
n Top it with the cheesy makhni sauce, Mozzarella cheese and white cheddar cheese.
n Bake it in a preheated
oven at 2200C for 4-5 minutes, until the cheese is melted
and golden brown.
n For salad, toss the veggies with sweet chilli sauce, apple cider vinegar, olive oil.
Season it with salt and
pepper.
n Mould the zaffrani pilaf to your plate.
n Gently place the baked fish onto your plate.
n Serve the sauce as a dip with the salad on side.
