op bag, add the drained Quick Pickles and flour and shake
ith a copy of this recipe: http://www.guardian.co.uk
n the winter months!).
Recipe by Ginni Kathuria Kelley.
PROCESS
Grind coriander seeds and keep aside
Make a fine paste of red chilies and keep aside
Lightly fry the cauliflower florets and keep aside
Heat 2 tbsp oil and add red chilli paste and ginger
Add cumin powder and saute
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
Add fish sauce, lemon juice and grind coriander
Add basil leaves and serve with Thai rice
In large skillet, heat oil. Add beef. Cook. Stir in chilli seasoning mix. Add water, tomatoes and beans. Bring to boil. Cover and simmer for 10 minutes. Serve with crackers or corn chips.
ach bun with Quick icing. 12 buns.
Quick Icing, blend 1
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Brown ground turkey, onion, salt and pepper.
Add chilli seasoning, chilli beans and salsa.
Add tomato juice if you want thinner chilli.
Simmer about 1 hour and serve.
br>To make the chilli mayonnaise, whisk chilli, coirander and lime juice
To make the burnt chilli paste, heat the oil in
hopped tomatoes, garlic, oregano, dried chilli and drained mince. Cook over
nd seeds. Now add the chilli peppers, spring onion, baby sweetcorn
Make the chilli con carne: In a large
First make the chilli suace. Put the red chillis,
br>Uncover, spoon on the chilli dumpling mixture, cover and return
set aside.
Make tomato chilli jam: Spray a hot pan
side.
For the sweet chilli sauce, place the sugar in
alt and combine well with chilli powder.
Heat oil in
emove from heat. Do a quick pressure release per your pressure
Bake potatoes until tender.
Heat chilli according to package directions.
Slice open hot potatoes; fluff with fork.
Top with chilli, cheese, sour cream and green onions.
Makes 4 servings.