Skip to main content

Chili Chocolate

Search This Blog

DIY Cajun Seasoning

Posted by Shilpa J on June 29, 2015

Makes: 1/4 cup

Ingredients	Qty	Prep
Paprika	6 tsp	sub red chili powder + smoked
Black pepper	2 tsp
White pepper	2 tsp
Garlic powder	2 tsp
Onion powder	2 tsp
Cayenne pepper	1 tsp
Thyme	1 tsp	dried

Method:

Mix everything together and stored in an airtight container

american snacks

Comments

Popular Posts

Indian Seasoning - Thiramatha/Popu

Ingredient Qty Prep Curry leaves Mustard seeds - Avalu Bengal gram dal - Senagapappu Lentils - Minapappu Turmeric Asafoetida Red chilis broken Cumin Method: Fry everything in little oil Basic tempering usually just has mustard seeds, cumin and lentils/dal. If any Indian recipe does not mention the specific ingredients, just use the bare minimum and add whatever you like according to taste. Notes: Not all the above ingredients go into every dish. Each Indian recipe will have a unique combination which will vary by region and individual family customs. There is no right or wrong way to do this, just what people are used to in general.

Vegetable Lasagna

Serves: 5-6 Ingredient Qty Prep Lasagna noodles 1 packet Mushrooms 1 lb optional Red/Yellow pepper 1-2 chopped Onion 1 large chopped Basil few leaves minced Garlic 3-4 cloves minced Crushed tomato 28 oz can Ricotta cheese 15 oz full fat Mozarella cheese 2+2 cups shredded Italian spices as needed Spinach 1 large packet chopped Black pepper to taste Oil to fry Salt to taste Method: Fry onions, peppers & mushrooms till tender. Add garlic, toss for 1 minute and then add crushed tomatoes and bring to a simmer. Turn off heat, add chopped spinach, and Italian spices mix well. Spread veggie sauce in a thin layer at the bottom of the oven dish. Top with lasagna noodles and sprinkle some salt on top. Then spread the ricotta cheese and shredded mozzarella. Repeat with more layers until you run out of noodles. The final layer should be veggie sauce, then top with remaining shredded cheese Cover with foil and bake at 350C for 30 - 40 minutes. Bake unc...

Baingan Salan

Serves: 4 Calories: 230/serving Ingredient Qty Prep Eggplant 2 medium, long cut into wedges Onion 3 medium julienne Peanuts 3 tbsp roasted Sesame seeds 2 tbsp roasted Coconut 2 tbsp roasted Ginger garlic paste 1-2 tsp Tamarind paste 1 tbsp Brown sugar 1/2 tsp or little more Coriander powder to taste Cumin powder to taste Red chili powder to taste Salt to taste Indian seasoning red chilis, curry leaves turmeric Method: Grind the roasted peanuts, sesame seeds and coconut to smooth paste. Roast the eggplant in 1 tbsp oil until partly soft and charred. Keep aside. Fry onion, ginger garlic paste and red chilis in seasoning Add all the spices (coriander, cumin and red chili powder) with salt and cook until onions are brown Add 2-2.5 cups of water, tamarind paste, brown sugar and bring to boil Add the peanut paste and eggplant Cook on low flame until eggplant is completely soft

Powered by Blogger