Recipes by their Ingredients

dried chilis

  • Harissa (Tunisia Chili Sauce)

    Harissa
    Harissa
    (Makes 1 cup)

    12 dried chilies varying in nature, try 6 guajillo chilis and 6 Anaheim chilis (@3½ ounces), stems removed
    1 tblsp cumin
    1 tblsp coriander
    2 tblsp tomato paste or 2 oz sundried tomatoes
    1 tsp smoked paprika
    1 tsp caraway, optional
    2 cloves of garlic
    1 small yellow onion
    1 tsp cayenne pepper, optional
    ¼ cup vegetable oil 2 tsp kosher salt 1 tsp fresh ground black pepper
    Juice of 1 lemon (about 2 tblsp)


    NOTES: In Tunisia Harissa is traditionally made with Baklouti peppers only. Since most people in the US can not find this pepper, substitutions are many! I used a combination of 5 Calabrian chilis, 2 Guajillos, 1 Amarillo chili and 4 Kashmir chilies. Your imagination can run rampant adjusting the lemon, garlic and peppers to your taste, but try it as is, and go from there!
     

    Toast the dried chilis in a dry fry pan over medium/low heat until just before they start to brown/smoke. Remove from pan and then soak in hot water for 10 minutes. Drain the water but reserve a little of the chili water for possible reuse.

    Cut the onion into smaller chunks put into the food processor with the garlic, tomato paste or sundried tomato, spices and start blending, now add the lemon juice and a little of the chili water, maybe a half tblsp. Blend completely, now add the vegetable oil and woolah you've made Harissa! Enjoy on pita, lavash, with couscous, it's basically a chili sauce.

  • Vindaloo

    Vindaloo
    Vindaloo
    (Serves 4-6)


    (Toast the first eight(8) spices listed)
    4 large Dried Chili Pods
    2 or 3 Green Cardamom Pods
    1 tsp Coriander Powder
    5 or 6 whole cloves
    1 tsp Cumin Seeds
    1 tsp Black Peppercorns
    ½ Cinnamon Stick
    1 tsp Black Mustard Seeds

    ½ tsp Paprika
    1 tsp Turmeric

    3 Tblsp Olive oil
    ¼ cup diced onions

    6 Garlic Cloves
    1 inch Piece of Ginger

    1 Tblsp Tomato Paste
    ½ Cup Chicken Stock
    1/4 Cup White Wine Vinegar
    1 Can Coconut Milk
    1 tsp Sugar

    Optional
    Cooked garbanzo beans
    Cooked Black Beans
    Dal, read the package for cooking time, anything over 30 minutes should perhaps be almost cooked before adding into the vindaloo
    Small diced potatoes or potatoes chunks that are almost cooked
    Chicken, Pork, Lamb or Beef, best to sear the outsides of these before dropping them in the vindaloo
    Shrimp
    Peas
    Paneer (Indian Cheese)

    NOTES: I like to mix my dried chilies, depending on their level of heat. You can start off with chilies that aren't so hot and after making the recipe once adjust the heat to your level. If you're using (boneless) meat, like lamb, chicken, pork or beef cubes, I usually sear the outsides of the meat in a hot pan before adding it to the sauce. For grinding the whole spices into powder, I use a cheap $20 coffee grinder that I dedicate to spices only.
     

    Toast the first 8 whole spices in a medium/low pan just until they are about to smoke or you can smell them.
    Grind the spices, and when your done add to it the turmeric and paprika, mix together. Occasionally I will use a smoked paprika, especially when I crank the spice level up!


    Mince the garlic and ginger, set aside.

    Mix the tomato paste, chicken stock, white wine vinegar and sugar together and set aside.

    Open the can of coconut milk and set aside.
    In a large skillet (12-14"), at medium heat, add the olive oil and when warm, throw in the chopped onions and saute for 3 or 4 minutes.
    Now add the minced garlic/ginger mix and saute for another 3 minutes.

    Now stir in the spices, mix well and cook for about 1 minute
    Now stir in the tomato paste, mix slightly, add the chicken stock, coconut milk, white wine vinegar and sugar and stir until mixed well.

    If you wanted to add garbanzo beans, diced potatoes or meat, you can do so now.

    Cook the sauce down on simmer, until it thickens, anywhere from 10 minutes to 30 minutes, depending on what you added to the mix.

    For instance if I use boneless lamb cubes, I sear them, set them aside, and then add olive oil, the onions, after adding the meat back in at this stage, I cover with tinfoil (due to tougher meat, the lamb, being added), bring down the heat to simmer, then 30 minutes later I taste test, usually nice and tender at this point, I'll start the rice and spoon out any lamb fat that has risen to the top.

    Serve with Basmati Rice and a side of Naan bread.