How to store Green chili fresh.

Green chili

Keeping chili in the container

                              Recipe summary 
                                       For
                 How to store fresh Green chili

Preparation time: 15 minutes.

Keeping chili 
in the container

Method
1. Remove the stems from the chili.
2. Wash the chili and wipe out the water using a cloth or paper towel. 

3. Take a clean plastic container and lay a sheet of folded kitchen towel.

4. Spread the chili

5. Cover it with another folded kitchen towel.Close the container.

Covering chili
 with kitchen towel

5. Close the container.

6. Leave the container in the refrigerator.

Closed chili container

 It can be kept for two weeks if you take what you need and put the box back in the refrigerator as soon as possible. If you keep the chili box out for longer time out side the chili  will ooze water and get spoilt.

How to store Green chili fresh is ready.


                                                                                  

Recipe follows in detail with pictures.

                     

Preparation time: 15 minutes
1. Remove the stems from the chili.
2. Wash the chili and wipe out the water. 
3. Take a clean plastic container and lay a sheet of folded kitchen towel.
4. Spread the chili. Cover it with another folded kitchen towel.Close the container.

Covering chili with kitchen towel

c

6. Leave the container in the refrigerator.

It can be kept for two weeks if you take what you need and put the box back in the refrigerator as soon as possible. If you keep the chili box out for longer time the chili will ooze water and get spoilt.

Frozen Coriander leaves cubes

Coriander frozen cubes

Coriander leaves frozen cubes

                                   Recipe summary 
                                             For 
                          Frozen Coriander leaves cubes

 Preparation time:15 minutes
Cooking time: 0

      1. Wash 30 grams coriander leaves with 1/2 tea spoon salted water.  Wash well with water.  

2. Liquidize  with one cup water.

 3. fill the juice in the ice cube tray and leave it in the freezer.

 4. Once it is frozen put two cubes each in small bags.   

5. Put all the bags in a box and keep in the freezer.    

6. You can add in curries, soups  and  juices.  


  Frozen Coriander leaves cubes  are ready.                                                          

                     

Preparation time:15 minutes
Cooking time: 0

Ingredients
Main

30 grams coriander
1 cup water
1/2 tea spoon salt

Coriander leaves

wash the  leaves with salted water. Wash well with water. Liquidize and fill the ice cube tray. Leave it in the freezer.

Frozen Coriander leaves cubes

Once it is frozen put two cubes in small bags.

Cubes in small bags

Put in a box and keep in the freezer.

Packed box for the freezer

This can be used when necessary. Can be used in juices , soups and curries.
I make mint cubes in the same process.

Mock chicken cutlets

Mock chicken cutlet

Mock chicken cutlets

   

                                  Recipe summary
                                           For
                           Mock chicken cutlets


Preparation
1. Boil 250 grams  chicken and shred it.

2. Boil 1 big potato cut into small pieces. You can wash the potatoes and prick the potatoes with a folk and microwave with two table spoon of water for four minutes or till it is soft.

Ingredients

3. Cut 150 grams onion, 20 grams garlic, 10 grams ginger, 10 curry  finely. 

Method
1.  Lightly temper onion,  garlic,  ginger , 1 green chili  and curry leaves in 2 table spoon sesame oil.
2. Mix shredded chicken and potato.  Mix the tempered onion mixture.

Lightly tempered onion mixture.

3. Add 1/2 tea spoon chili powder, 3/4 salt and 1/2 tea spoon pepper and mix well.
4. Make balls and shape the cutlet in to oval shape.

Deep fried Mock chicken cutlets

Mix 1 cup flour and 1 cup water water in a blender to make the batter.
Dip the cutlet in the flour mixture an roll it in 100 grams bread crumbs.
Deep fry in 1 cup oil covering the cutlet.

                                                                                  

                     

Ingredients
main

Mock chicken

250 gr Chicken 
1 big potato

Ingredients

Others
150 grams Onion 
20 grams garlic
10 grams ginger
1 green chili
10 curry leaves
¾ salt
2 table sesame oil
1 cup oil to deep fry.

Spices
½ tea spoon chili powder
½ t spoon pepper

For the batter
1 cup all-purpose flour
1 cup water
100 gr bread crumbs

Preparation
Boil the chicken and shred it
Boil the potato cut into small pieces. You can wash the potatoes and prick the potatoes with a folk and microwave with two table spoon of water for four minutes or till it is soft.
Cut onion, garlic, ginger, curry  finely. 

Method
 Lightly temper onion,  garlic,  ginger  and curry leaves in sesame oil.

Tempering

Lightly tempered onion mixture.

Mix shredded chicken and potato.  Mix the tempered onion mixture.

Mixed items

Add chili powder, salt and pepper and mix well.
Make balls and shape the cutlet in to oval shape.

Cutlets 

Mix flour and water in a blender to make the batter.
Dip the cutlet in the flour mixture an roll it in bread crumbs.

Breaded cutlets

Deep fry in oil covering the cutlet.

Deep fried Mock chicken cutlets

Kale and silken tofu stir-fry

I decided to use silken tofu because I thought that firm tofu will not blend with the soft kale leaves.

Kale and silken tofu stir-fry

                                  Recipe summary
                                           For
                        Kale and silken tofu stir-fry

Preparation time: 20 minutes
Cooking time:20 minutes
Serves:6

Ingredients

Preparation
Wash and clean kale and shred.
Cut onion, garlic and curry leaves

Method

1. In a large pan heat 2 table spoon of oil. When the oil is hot, reduce the heat to low.

2. Add ½ tsp cumin seeds and fry for 30 seconds.

3. Add coarsely chopped  150 grams onion and fry for 5 minutes. 

4. Add sliced 4 cloves garlic, and 5 curry leaves finely chopped and fry for 2 minutes. 

5. Add 500 grams kale, cut into fine pieces and sauté for 2 minutes. 

6. Add 3/4 cup of water to cook the ,eaves.

7. 300 grams silken tofu and 1 tsp salt salt and mix well. Saute for 5 minutes. 

We want to evaporate the excess moisture from the tofu. Otherwise the stir-fry will be watery and soggy. We want this dish to be very dry.

That is it. The kale stir-fry is ready. It can be served with rice or noodles.

     Kale and silken tofu stir-fry   is ready .                                                                        

Recipe follows in detail with pictures.

                     

Preparation time: 20 minutes
Cooking time:20 minutes
Serves:6


Ingredients
Main
500 grams kale, cut into fine pieces
300 grams silken tofu

Spices
½ tsp cumin seeds

Others
150 grams onion, coarsely chopped
4 cloves garlic, sliced
5 curry leaves, chopped
1 tsp salt
2 tbsp. vegetable oil
3/4 cup water


Preparation
Wash and clean kale shred them into pieces.
Cut onion.garlic and curry leaves

Ingredients

Method

In a large pan heat 2 table spoon of oil. When the oil is hot, reduce the heat to low and add cumin seeds and fry for 30 seconds. 
Add onion and fry for 5 minutes. 

Frying cumin and onion 

Add garlic, and curry leaves and fry for 2 minutes. 

Adding garlic and curry leaves

Add kale and sauté for 2 minutes. 

Adding kale

Add water to cook the green.

Adding water

Add silken tofu and salt and mix well. Sauté for 5 minutes. We want to evaporate the excess moisture from the tofu. Otherwise the stir-fry will be watery and soggy. 

Adding tofu

We want this dish to be very dry,
That is it. The kale stir-fry is ready. It can be served with rice or noodles.

Stir fry is ready

Quick stir Fried delicious sausages with pepper and roasted cumin

      Quick stir fried sausages with pepper and roasted cumin

In this fastmoving world people are crazy about fast foods. Hot dogs, frankfurters,

sausages are some of them. What are they?  Yes, they are processed meat with added flavourings or spices including sodium.  They are made of pork, beef turkey and chicken or sometimes mixed. I am not giving the calorie count as they differ. If you think of having a low calorie one, chicken is full of protein and it is the best choice apart from its high sodium content.  People with high blood pressure, kidney disease and diabetes should be careful.

Are they all same? 

Somehow the same product is called by different names in different parts of the world. In America the name hot dog is famous. In some parts of Europe frankfurters are known as just German sausages.

In sausages the meat and fat are ground and stuffed into casing from animal intestine or artificial casing which can be eaten. In hot dogs the meat is more like a paste.

Chicken franks

Today we find many varieties of sausages in the supper market. They are precooked. 

We normally eat the hot dogs  and sausages with mustard sauce and tomato sauce. Today I want to make a quick stir fry of sausages with my own recipe. I always stir fry sausages with a little butter, pepper powder and roasted cumin powder. It is delicious

                                  Recipe summary
                                            For
Quick stir Fried delicious sausages with pepper and roasted cumin

Preparation time : 10 minutes
Cooking time: 15 minutes
Serves: 5

Separate and Boil

Preparation 
Boil 340 grams sausages
Strain and cool . Slice them into ½ inch pieces

Method

Adding pepper and cumin

1.Heat a pan. Bring to low flame.

2. Add 1 table spoon olive oil and 1 teaspoon butter together.
Heat it.

3. Add the sausages and stir for 2 minutes.

 4. Add 1 tea spoon pepper and 1/2 tea spoon cumin stir one minute.
It is done.

Hot dogs and sausages are really nice with their sodium content and easy to prepare as they are pre cooked. It is good to have occasionally. 

Stir fried sausages

I make this dish when I have a Christmas party for children. The sausages flies from the plate in no time. As I use pepper and roasted cumin they give additional flavour and they are stomach friendly and easy to digest.
                                               


Quick stir Fried delicious sausages with pepper and roasted cumin   is ready.                                

Recipe follows in detail with pictures.

                     

Preparation time: 15 minutes
Cooking time: 10 minutes

Serves:6

Ingredients
Main 
340 grams Chicken franks

Others
1 tsp pepper powder
½ tea spoon roasted cumin powder
1 tea spoon butter
1 table spoon olive oil

Preparation
Boil the sausages for 5 to 7 minutes.

Boiling sausages

Separate and Boil

Strain and cool

Sauces are strained

Slice them into ½ inch pieces

Boiled sausage slices

Method
Heat a pan. Bring to low flame.
Add olive oil and butter together.

Adding butter and olive oil

Heat it.
Add the sausages and stir for 2 minutes.

Frying sausages

Add pepper and cumin stir one minute.

Adding pepper and cumin

It is done.

Hot dogs and sausages are really nice with their sodium content and easy to prepare as they are pre cooked. It is good to have occasionally. I make this dish when I have a Christmas party for children.The sausages flies from the plate in no time. Since I use pepper and roasted cumin they give additional flavour to the sausage and they are stomach friendly and easy to digest.

. 

Powdering cumin seeds and fennel seeds.

Powdering cumin seeds and fennel seeds.

Roasted cumin and fennel powder

Cumin and fennel are spices that have been used in cooking from old ages. They are mostly used as seeds in curries, stews and soups. They are tempered in oil to release the fragrance and enhance the flavour and aroma.You can also use these without tempering in oil. Sometimes we use cumin at the end of cooking as seeds or ground. In dhal curry cumin is ground with pepper corns and added at the end to release the aroma. 
These seeds are dry roasted and powdered to be used in rolls,cutlets, dips and savoury dishes. Powder form is used in small quantities.
Today I am going to write how to roast and powder cumin seeds and fennel seeds.

 You can read about cumin seeds
https://simplycookingandhealth.blogspot.com/2018/09/powdering-cumin-seeds-and-fennel-seeds.html 
 and 
fennel seeds in my other articles.
https://simplycookingandhealth.blogspot.com/2018/09/fennel-seeds.html

                             Recipe summary 
                                     For
           Powdering cumin seeds and fennel seeds.

 Cumin seeds

Preparation time:5 minutes
Cooking time: 10 minutes


Preparation
Don’t wash.. Clean the residues in cumin seeds.

Method 
1.Heat a pan or wok bring to slow fire.
2. Add 100 grams cumin seeds and roast, stirring constantly.
3. You will see that it get roasted and crispy.
4. Don’t wait it turns dark.
5. Remove and cool.
6. Use a coffee grinder and grind it to powder.
7. Cool and store in a bottle.
If you don't use often refrigerate.
It is aromatic and can be used in curries, soups, stews, rolls, dips  and cutlets. 


Fennel seeds 

Preparation time:5 minutes
Cooking time: 10 minutes




Preparation
Don’t wash. Clean the residues in cumin seeds. 

Method 
1. Heat a pan or wok bring to slow fire .
2. put 100 grams fennel seeds and roast, stirring constantly.
3. You will see that it gets roasted and crispy.
4. Don’t wait it turns dark.
5. Remove and cool.
6. Use a coffee grinder and grind it to powder.
7. Cool and store in a bottle.
8. If you don't use often refrigerate.
It is aromatic and can be used in curries, soups, stews, rolls and cutlets. It is mainly used at the end of cooking chicken curry, mutton curry, beef curry, egg curry and potato curry and covered with the lid because the aromatic flavour linger in the curries.

Roasted cumin and fennel powder

Variation
Curry leaves can be added when roasting fennel seeds. 
Wash and wipe the curry leaves.
Heat the same pan after removing the roasted fennel seeds.
Roast curry leaves in very slow fire and mix to the fennel seeds. Grind together and get the powder. 
Cool and store in the refrigerator as we won’t use often as cumin powder.

Powdering cumin seeds and fennel seeds. is ready.                                                                                  

  Recipe follows in detail with pictures.      


             

Cumin seeds

Preparation time:5 minutes
Cooking time: 10 minutes

Ingredients
                                  100 grams Cumin seeds

Ingredients:
100 grams cumin seeds

Preparation
Clean the residues in cumin seeds. Don’t wash. If you wash you must dry in the sun. It will take 3 to 4 days.

Method 
Heat a pan or wok bring to slow fire put the cumin seeds and roast.
Keep stirring.

Roasted cumin seeds

You will see that it get roasted and crispy.
Don’t wait it turns dark.
Remove and cool.
Use a coffee grinder and grind it to powder.
Cool and store in a bottle.
If you don't use often refrigerate.
It is aromatic and can be used in curries, soups, stews, rolls , dips and cutlets. Roasting enhances the flavour.

Roasted cumin powder

Fennel seeds 

Preparation time:5 minutes
Cooking time: 10 minutes

Ingredients
 100 grams fennel seeds

Fennel seeds

Preparation
Clean the residues in cumin seeds. Don’t wash. If you wash you must dry in the sun. It will take 3 to 4 days. You have fennel seeds in brown colour too.

Method 
Heat a pan or wok bring to slow fire put the fennel seeds and roast.
Keep stirring.

Roasted fennel seeds

You will see that it gets roasted and crispy.
Don’t wait it turs dark.
Remove and cool.
Use a coffee grinder and grind it to powder.
Cool and store in a bottle.
If you don't use often refrigerate.
It is aromatic and can be used in curries, soups, stews, rolls and cutlets. It is mainly used at the end of cooking chicken curry, mutton curry, beef curry egg curry and potato curry and covered with the lid because the aromatic flavour linger in the curries. Roasting enhances the flavour.

Roasted fennel powder

Variation
Curry leaves can be added when roasting fennel seeds. Wash and wipe the curry leaves, Heat the same pan after removing the roasted fennel seeds. Roast curry leaves in very slow fire and mix to the fennel seeds.

Roasting curry leaves

Roasted curry leaves

Roast curry leaves in very slow fire and mix to the fennel seeds.Grind together and get the powder. 

Roasted fennel powder with curry leaves

Cool and store in the refrigerator as we won’t use often as cumin powder.

YOU MAY LIKE TO SEE 

https://simplycookingandhealth.blogspot.com/2016/11/easy-and-mild-red-lentils-with-green-di.html

Adding the fried green,  pepper and cumin

Quick stir Fried delicious sausages with pepper and roasted cumin
https://simplycookingandhealth.blogspot.com/2018/09/quick-stir-fried-delicious-sausages.html