Geetha's Kitchen

Recipes tagged “Hot Chile”

Showing posts with the label Hot Chile

Spicy Mango-Cucumber Salad W/Lime Dressing

December 30, 2019

Spicy Mango-Cucumber Salad W/Lime Dressing is a refreshing side salad or can be paired with your favorite chips or tortillas instead of or in addition to the regular tomato salsa for a lovely starter. Serve this delicious salad any way you like with any meal. Simple and simply delicious! Serves 4-6 INGREDIENTS: 1 large ripe but firm Mango, peeled and diced 1-2 green Onions, thinly sliced 1 English Cucumber or about 3 small Persian type, diced A little Salt 1 Shallot OR 1/2 small Red Onion, thinly sliced 4-5 Tbsp Cilantro leaves Dressing: 1-2 cloves Garlic 1 fresh red Thai Chile OR 1/2-1 Serrano/Jalapeño Chile, minced a generous pinch of Salt 1 Tbsp Jaggery (Indian brown sugar) 1 large fresh Lime, juiced - divided METHOD: Make the dressing: Carefully mash garlic and chiles with the salt into a coarse paste using the mortar and pestle. Avoid getting splattered with the juices. Add jaggery and mash until it is incorpor...

Red Onion Salad With Lime Juice

August 25, 2018

Red Onion Salad Red Onion Salad, though simple, is quite delicious served as a side salad or as a topping for other salads, sandwiches, soups, stews, and main dishes in many cuisines - Indian, Middle Eastern, Latin American, etc. The lime juice, chile and the herbs bring a burst of fresh flavor to every bite. We love this as a condiment to most meals. Although limes are the citrus fruits of choice (key limes as well as other limes are equally delicious), lemons work fine also. If red onions are not handy, other kinds may be used which then will be simply "Onion Salad" :-). Variation: If tomatoes are added, then we have Red Onion & Tomato Salad! Stir in two thinly sliced tomatoes. Adjust the amounts of lime juice, chile, cilantro, and the seasonings if tomatoes are added. Ingredients: 1 medium Red Onion, finely sliced/slivered 1 Red Bell Pepper, very thinly sliced 1 hot Red or Green chile (serrano or jalapeño), cored and sliced thinly 2-4 Tbsp...

Dal Chutney (Roasted Chick Pea Chutney)

July 27, 2011

For this delicious chutney you can use the roasted skinless chana dal (pottukadalai in Tamil) or the whole ones sold as snacks in Indian (roasted chana) and middle-eastern (leblebi) stores. If neither of them is available, then you can toast regular chana dal in a little oil yourself. This is a great chutney to serve with Idli, Dosa, Upma, etc. Dal Chutney Ingredients: 1/3 cup Roasted Chana 2 Tbsp grated fresh or frozen Coconut 2 - 4 Hot Red/Green Chiles 1/2 tsp Sea Salt to taste 1 sprig Fresh Curry Leaves 1/2" knob Fresh Ginger, chopped 1 Lemon/Lime OR Tamarind Tadka/Thalippu: 1-2 tsp oil 1/2 tsp Mustard Seeds 1-2 dry Red Chiles, broken into two 1 tsp Chana dal 2 tsp Urad dal 1 pinch Asafoetida 1 sprig Fresh Curry Leaves, cut into chiffonade Method: Juice the lemon/lime; or if using tamarind, soak a small marble-sized lump of it in a couple of spoonfuls of warm water for about 10 minutes. Tamarind may have seeds/shells; when soft, check with your fingers and remove and d...

Garlic Bud Chutney

April 25, 2011

Every year I like to plant elephant garlic in the fall. Come spring, the garlic plants begin to bloom; in order to spare the plant from sending all its energy into the flowers instead of the bulbs, I usually nip them in the bud. It seemed such a waste to throw those beauties in the compost so I sliced them and cooked them in a stir fry; they are remarkably similar to asparagus and absolutely delicious! I also use the buds and stems pretty much similar to green onions. One day it occurred to me to make a chutney with it. Elephant garlic is milder than the regular one and the bud is even more so. In order not to overpower the delicate garlic flavor, I simply made the chutney with only green chilies and coconut. Garlic buds make a delicious and beautiful pastel green chutney. Green garlic and garlic chives may also be used in a similar way. Dessicated (dried) or frozen coconut instead of the fresh may be used to make this chutney. Ingredients: 5 or 6 Garlic Buds with stalk 1/2 cup g...

Chile Pickles With Fennel and Fenugreek

April 16, 2011

Amma always shared all good things she made with her neighbors and friends and they reciprocated. I cannot forget the delectable taste of stuffed red chile pickles that a neighbor brought over when I was visiting Amma. Succulent, ripe, red chiles redolent with fennel seeds and other spices, they were so good that we ate them up without giving them a chance to mature! I have tried to recreate the taste here as best as I remember. Red or green chiles may be used to make the pickles; I use green chiles when red chiles are not in season yet. Green Serrano or Jalapeno or red Fresno or Jalapeno chiles work well. With a touch of tart from the lime juice and fragrant with fennel, the green chiles retain their crisp texture and are decidedly delicious. Paji heartily agrees with me when I say that this recipe is a keeper and one to add to our chile repertoire :D. Ingredients: 12 red or green chiles (Jalapeno or Serrano) 1 Tbsp Fennel Seeds 2 Tsp Fenugreek Seeds 2 Tsp Brown Mustard Seeds 1...