A few nice Chili Powder images I found:
MIRCHI ~ BHALLA PAAPDI CHAAT
Image by J I G I S H A a.k.a Nitin Badhwar
In continuation of Indian Food Series which I have tagged as MIRCHI , would like you to invite to try & taste this wonderful snack of India.
This is called Dahi Bhalla Chaat . Prepared by my mother as she always give stress on self cooking .Believe me, this is the favorite stuff of every North Indian ,especially girls and ladies.But the bad part if is my mother cannot eat more of such stuff because of her asthma disease.
Dahi Bhalla Chaat recipe Ingredients
1 c urad dal ( White Lentils )
1 kg yoghurt or curd
2 tsp roasted cumin powder
1 tsp red chili powder
1 tsp kala namak –Black Rock salt (salt to taste)
1 inch ginger fine choped
Edible oil for frying
3 tbsp chopped coriander leaves
1 green chillli, deseeded & slivered
Wash and soak the dal in cold water overnight. Next day, strain and grind to a smooth paste. Whisk into the batter 1/2 tsp salt, 1/2 tsp red chilli powder and raisins.
Heat oil in a wok. Drop tablespoons of batter in it and fry until light golden.
Remove, drain on absorbent paper. Put the bhallas in hot water. Leave for 2 minutes. Drain, squeezing out the water between the palm of your hands.
Whisk the yoghurt well with kala namak and salt to taste.
To serve, place the bhallas on a plate and cover with yoghurt. Drizzle mint chutney and tamarind chutney. Sprinkle red chilli powder, cumin powder. Garnish with coriander leaves, ginger and green chili.
N ‘ JOY
Eggplant Fritters with Spicy “Mayo”
Image by Vegan Feast Catering
Recipe to follow.
Cut up eggplant and soak in oat milk.
Mix cornmeal, chili powder, salt, pepper, and cayenne together then dredge the eggplant and fry. Drain on paper towels.
I mixed 3 tbsp Vegenaise with 1 tsp chili sauce and 1 tsp chopped cilantro.
And that is the end of our home grown eggplant for the season.
Picture of My Dinner 6-23-09
Image by The_Smiths
This was a little something special. I said to H, "What do you want me to cook for you? It can be ANYTHING." And do you know what she asked for? Wings!
The marinade consisted of soy sauce, rice wine vinegar, honey, brown sugar, crushed garlic, green onion, sesame oil, cumin, chili powder, fresh diced ginger, Korean chili powder, salt, and pepper. Tossed the chicken thoroughly in this mix and then all in a ziploc bag. Press all the air out and let marinade for a bit.
After about an hour I took the wings out and put them on the grill. You might think it looks burned, but I ASSURE you that it is not. It’s just blackened a little bit for flavor and texture, but underneath that is nice, supple, moist meat.
I took the marinade juice and poured it into a sauce pan, added water, some store bought BBQ sauce (just a tiny bit), gochu chan (Korean pepper paste), and balsamic vinegar (all of this very sparingly) and cooked it until it reduced to sticky goodness.
Tossed the sauce with the chicken and covered with toasted sesame seeds and chopped green onion.