chili recipes

Indian Vegetable gravy recipe

2011-10-23T10:52:00.001-07:00

ingredients
1 kg (2.2 lb) onions, peeled, chopped
1/2 cup (100 g) 3 1/2 oz ghee
2 black cardamom (moti elaichi)
5 green cardamom (choti elaichi)
5 cloves (laung)
1 nutmeg (jaiphal)
2 g mace (javitri)
5 g cinnamon (dalchini) sticks
2 bay leaves (tej patta)
2 tbsp (36 g) 1 1/4 oz ginger-garlic (lasan-adrak) paste
2 1/2 cups (200 g) 7 oz cashew nuts (kaju)
100 g (3 1/2 oz) melon (magaz) seeds
2 1/2 cups (500 ml) 18 fl oz milk
1/2 cup (100 g) 3 1/2 oz tomato puree
1 1/2 tsp (6 g) salt
2 tsp (4 g) red chilli powder
1 1/2 tsp (3 g) garam masala
1 tsp (2 g) white pepper (safed mirch) powder
1/2 cup (100 g) 3 1/2 oz yoghurt (dahi)

method
1. Boil the onions with 2 1/2 cups water. Then simmer for about 25 minutes on low heat. Drain the water and grind the onions in the food processor.

2. Heat the ghee in a heavy-based wok (kadhai); add whole spices and stir till they crackle.

3. Add ginger-garlic paste and saute till light brown.

4. Add minced onions and saute till golden brown.

5. Make cashew and melon seed paste by soaking them for 30 minutes in milk and grinding in a food processor. Mix this paste with the onion mixture.

6. Add tomato puree and stir in the powdered spices; stir for about 10-15 minutes.

7. Stir in yoghurt, then add 4 cups water and bring to the boil.

8. Lower heat, cover the wok and keep stirring every 5 minutes for the next 30 minutes till the oil leaves the sides of the wok.

Chicken Stock

2009-05-19T00:42:00.000-07:00

The basis of a good soup is usually a good stock. Once you know how to make a good stock, you can use it for an almost endless variety of soups. This is a recipe I use for chicken stock that's easy to make, and tastes delicious. I usually make extra, and freeze what I don't use.

1 Whole Chicken, about 3 pounds

8 cups water

2 carrots, cut into 2 inch pieces

2 stalks of celery, cut into 2 inch pieces

1 medium onion, cut into large chunks

2 cloves of garlic, crushed

2-3 sprigs of parsley

1-2 sprigs of sage

2 sprigs of rosemary

2 sprigs of thyme (please, no Simon and Garfunkel jokes)

2 tsp. salt

Cut the chicken up into pieces.

Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil.

Reduce the heat to medium low, and simmer for 3 hours.

Remove the chicken, and place in a bowl to cool.

Pour the stock through a colander lined with cheesecloth, and chill.

When the chicken has cooled enough to handle, remove the skin and the bones, and freeze or refrigerate the chicken for another use.

Skim the fat off of the stock, and refrigerate, freeze, or use immediately.

Yield: About 6 cups of stock, about 4 cups of chicken.

Don't feel constrained by the ingredients and amounts listed in this recipe. You can use other herbs for a different flavor. You could add ginger peels and lemongrass for an asian flavor. Just let your imagination run wild.

You don't need to use a whole chicken either. You can buy the bone-in chicken breasts, and remove the bones before cooking. Then just put the bones in a plastic bag, and put them into the freezer. Then when you're ready to make the stock, just take the bones out and use them in the stock.

Once you've learned to make this chicken stock, you can use it as a basis for many different soups... chicken noodle soup, cream of chicken soup, peanut butter soup... again, just let your imagination run wild with it, and enjoy!

How to Cook a Really Crispy Duck or Chicken

2009-05-19T00:38:00.001-07:00

How to Cook a real Crispy Duck

If you’re like me you love the skin on the outside of duck, if it’s crispy. The texture of the meal can totally be changed with a crispy skin.

The secret is to make sure the duck is scored across the front and salted heavily.

This helps dry up the skin and makes for a super crispy skin. You will not be the only one that enjoys this Crispy Duck Recipe, but everyone else at your dinner table.

Take the duck that you’re going to use for your main dish make slits in the breast with a knife and poke with a fork. Salt the breast heavily use your discretion and taste. You can use this method for any recipe you can think of.

Just use the cooking instructions from the recipe you are using. Place the bird breast down on the baking pan and cook like that for about ¾ of the total time that the recipe says to cook it for, making sure to drain the fat from the bird, usually by sticking it with a fork under the wings and legs.

During the last ¼ of the cooking use the broil on the oven to finish cooking up the breast. This should make the skin crispy while the duck is still moist. Since this way of cooking can be used for almost any recipe for crispy duck recipe you have, it gives you more choices for the texture you want to use for your meal.

Cooking is all about mixing things up and building your own ways of cooking and recipes.

Also since you are slitting only the fatty layer of the bird you can use that to tuck away some hidden seasoning. Try tucking your favorite herbs into the slits under the skin, as the fat melts away it’ll trickle down and out of the bird but first it’ll seep into the meat.

This can add a new dimension to the meat, making it even more succulent. Taking these tips you should be able to use your imagination to come up with many more combos. With crispy duck recipes you can add extra flavors and also add a whole new texture to the dish.

Use these two together to try out new things, using the crispy skin to add texture to an otherwise smooth meal. So the next meals with duck you cook try out some of these combos, just using your taste and imagination. There are thousands of recipes in books and the internet to mix and match with.

Best Cookies: Oatmeal Crispies

2009-03-19T00:45:00.000-07:00

These crisp, light, crunchy cookies are perfect with a cup of coffee or tea.

Oatmeal Crispies

1 cup firmly packed brown sugar
½ cup butter, softened
½ cup shortening
2 eggs
1 teaspoon vanilla
2 cups uncooked quick-cooking oats
1 ½ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt

Directions

Combine brown sugar, butter and shortening in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduced speed to low; add oats, flour, baking soda and salt. Beat, scraping bowl often, until well mixed.

Divide dough in half. Shape each half into 6-inch log. Wrap each in plastic food wrap. Refrigerate until firm (2 to 3 hours).

Heat oven to 350 degrees.

Cut logs into ¼ -inch slices with sharp knife. Place slices 1-inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until lightly browned. Let stand 1 to 2 minutes; remove from cookie sheets.

Garam Masala - The Spices of India

2009-01-02T00:48:00.000-08:00

India is known for its excellent cuisine, it's unique regions of cooking, and a pleasant dining experience. India is distinguished in the world's cuisine for it vegetarian dishes. One thing all of the regional cuisines of India have in common is it's use of spices.

Garam masala is an essential ingredient in the cooking of the Punjab region of northern India. Loosely defined, "masala" is any blend of spices, and "garam" means hot.

Generally, garam masala is added to the dish very shortly before serving to enhance flavor. Garam Masala is also an excellent rub for chicken and beef.

Garam masala is available prepared in ethnic groceries, and specialty stores such as World Market. The disadvantage of this is that one doesn't know how old the spices are, or what changes in temperatures and packaging it has been subjected to. One takes a chance on the potency and fragrance of this blend if it is bought already prepared. It is a simple process to make garam masala, and ingredients, with the exception of cardamom pods, are readily available. cardamom pods are available in Indian and natural food stores. Buy the green pods versus the white pods, which are bleached. Cardamom is an expensive spice, second only in price to saffron. It is expensive because it has to be hand picked. This spice is best used by toasting the seed removed from the pod, and then ground in a spice mill, along with the other ingredients of garam masala. Cardamom loses its essential oils and flavors quickly after being cracked and ground, and so buying the pods and toasting and grinding is the best method of use for this great spice.

To make Garam Masala, use the following ingredients:

2 cardamom pods, seeded
1 teaspoon whole cloves
30 whole peppercorns
2 teaspoons whole cumin seed
1 2-inch piece cinnamon stick
1 teaspoon coriander seeds
1/2 teaspoon ground nutmeg

The best method for making garam masala is to toast and then grind the ingredients. This is accomplished by placing the seed ingredients one at a time in a pan over medium high heat, and shaking them until they just begin to smoke and release their distinctive aromas. It will take approximately 1-3 minutes. Be sure not to burn the seeds!

Place the toasted ingredients in a spice mill, and grind to a fairly fine mixture. The garam masala can then be stored in a tightly sealed glass jar for up to 6 months. Any time after that, and the spices will begin to lose flavor and aroma.

I use garam masala for a rub for roasted or grilled chicken and beef. The aroma and flavor are outstanding, and chicken baked or grilled will retain the excellent flavor of the garam masala.

Try garam masala today. Cooking with the spices of northern India is an experience that every adventurous chef should try!

Cold-Weather Chili

2008-07-16T03:14:00.000-07:00

Cold-Weather Chili

2 lb lean beef, ground
1/4 c pure olive oil
2 T President's choice, chopped garlic in oil
3 medium onions, chopped
2 red peppers, chopped
1 cn (796ml) Italian-style plum tomatoes
2 T chili powder
1 t oregano, dried
2 bay leaves
1 cn (540ml) red kidney beans
1 jar (850ml) extra-chunky mild salsa picante

Brown beef and drain excess fat. In a large stew pot, heat olive oil and sa Cook at a low simmer for 1 hour. Fifteen minutes before serving, remove bay.

Yield: 1 Serving

Coffee Liqueur Mayan Chili

2008-07-16T03:01:00.000-07:00

Coffee Liqueur Mayan Chili

1/4 c oil
2 clove garlic, minced
3 T chili powder
1 t Cayenne pepper
2 t salt
2 cn red kidney beans, drained
green pepper, chopped
1/2 c coffee liqueur
2 md onions, chopped
2 lb chuck, ground
1 T cumin
1 t marjoram, dried
3 cn tomatoes (1 lb cans)
1/4 c parsley

Heat oil in a 4 quart pan. Add onions and garlic. Saute until transparent. Add meat, cook until browned. Drain well in a colander. Return meat to pan and add chili powder, cumin, cayenne, and marjoram. Stir over medium heat for 3 minutes. Add remaining ingredients. Bring to boil. Reduce heat and simmer covered for 45 minutes.

To serve top with cheese, onion, sour cream.

Yield: 1 Serving

Connola's Chicken Chili

2008-07-16T02:52:00.000-07:00

Connola's Chicken Chili

1 lb chicken breast, cut into bite sized
1 c onions, chopped
1/2 c celery, sliced
1/2 c carrots, sliced
20 ml garlic, crushed
1 c fresh tomato salsa
28 oz can tomatoes
3 t chili powder
1/2 t cumin
2 c garbanzo beans, soaked
1 lg green pepper, sliced
4 chicken boullion cubes or 4 c broth
salt and pepper to taste

Brown chicken, onions and garlic in olive oil. Add all ingredients and simmer 1 hour.

If using canned garbanzo beans, add at the last 10 minutes of cooking.

Yield: 8 Servings

Confetti Bean Chili

2008-07-16T02:25:00.000-07:00

Confetti Bean Chili

1 lg onion, chopped
2 cn chicken broth
2 cloves garlic, minced
3 T chili powder
1 1/2 t cumin, ground
1/2 t oregano, dried
1 lb carrots, sliced
1 lb red potatoes, cubed
2 cn (14 1/2 oz each), diced tomatoes, undrained or 3 c fresh tomatoes, diced
15 oz can black beans, rinsed and drained
15 oz can kidney beans, rinsed and drained
15 oz can garbanzo beans, rinsed and drained
2 1/2 c water

In a Dutch oven, simmer onion in broth for 5 minutes. Add next six ingredients: bring to a boil. Reduce heat. Cover, simmer 10 minutes. Add remaining ingredients. Cover simmer 20 minutes.

Yield: 12 Servings

Easy Low-Fat Chili

2008-06-12T22:31:00.000-07:00

Easy Chili

3 cn kidney beans
2 cn hominy corn
1 cn stewed tomatoes
2 pk taco seasonings
1 T chili powder
1 lb ground meat, browned and drained

Mix all ingredients and heat.
Yield: 1 Serving

Easy Low-Fat Chili

1 md onion, chopped
1/4 c green pepper, chopped
4 c water, divided
1 cn great northern beans, rinsed and drained (15 oz)
1 cn navy beans, rinsed and drained (15 oz)
1 cn salt-free tomato sauce (6 oz)
1 cn low-salt tomatoes, diced, undrained (14.5 oz)
2 t chili powder,or to taste1 t salt (optional)
1/2 t pepper

In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomato paste and tomatoes. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Yield: 7 Servings

Easy 10-Minute Chili

2008-06-12T22:24:00.000-07:00

Eastern Star Chili (Minnesota)

1 2/3 lb chuck, coarse ground
1 1/3 c onion, chopped1 T salt
1/2 T pepper
4 c chopped celery, precooked
22 oz tomatoes, chopped
22 oz kidney beans
8 oz tomato soup
2 T brown sugar
2 1/2 T chili powder

Brown ground chuck and onions in a large pot. Add all other ingredients. Cover and simmer for about 1 hour.
Makes 1 gallon.

Easy 10-Minute Chili

2 lb beef
8 oz tomato sauce
1 brown bag chili mix

Brown your meat. Add tomato sauce. Add water by filling can twice right out of tap. Mix thoroughly while adding large packet of seasonings. Now, let simmer for 10 minutes. If chili needs thickening, Masaflour gives extra flavor, so mix with water and add slowly.

Yield: 8 Servings

Chili Recipes

2008-06-12T21:43:00.000-07:00

Favorite Crock Pot Chili
2 lb beef chuck, coarsely ground
2 (16 oz.) can red kidney beans, drained
2 (14 1/2 oz.) tomatoes, drained
2 md onions, coarsely chopped
2 cloves garlic, peeled and crushed
1 T chili powder
1 t black pepper
1 t cuminsa
lt and pepper to taste
green pepper, seeded and coarsely chopped

In a large, preferably non-stick, saucepan brown the chuck and drain off the fat. Put the ground beef and other ingredients in a 3 1/2 to 4 quart crock pot. If you have a small crock pot, cut the recipe in half. Stir well. Cover and cook on low for 10-12 hours. Makes 12 cups of chili.

Yield: 4 Servings

Favorite Chili
2 lb beef, ground1 c onion, chopped
1 green pepper, chopped1 c
l garlic, minced
1 cn (15-oz) tomato sauce
1 cn (12-oz) beer
1 c sharp cheddar cheese, shredded
1 pk Carrol Shelby Texas brand chili mix

Brown meat; drain. Add onions, pepper and garlic; cook until vegetables are tender. Add tomato sauce and 1 cup beer. Add large spice packet, salt and cayenne pepper to taste; mix well. Bring to a boil; reduce heat. Simmer 15 minutes. Gradually add remaining beer to masa flour packet, stirring until well blended. Add to meat mixture, simmer 5 minutes. Serve with cheese.

Yield: 1 Serving