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Messages with the tag(s): Pepper
<Meenaxi> 
Yes, these weird pepper shakers remind me of two little ghost dudes…
The Hoodies are a characterful salt and pepper set made in ceramic. In this crisp and geometric Hex pattern, the pouring holes are formed out of the central hexagons. The Hoodies are best suited to coarse ground pepper.
Yes, these weird pepper shakers remind me of two little ghost dudes…
The Hoodies are a characterful salt and pepper set made in ceramic. In this crisp and geometric Hex pattern, the pouring holes are formed out of the central hexagons. The Hoodies are best suited to coarse ground pepper.
<Meenaxi>
Yes, these weird pepper shakers remind me of two little ghost dudes…
The Hoodies are a characterful salt and pepper set made in ceramic. In this crisp and geometric Hex pattern, the pouring holes are formed out of the central hexagons. The Hoodies are best suited to coarse ground pepper.
Yes, these weird pepper shakers remind me of two little ghost dudes…
The Hoodies are a characterful salt and pepper set made in ceramic. In this crisp and geometric Hex pattern, the pouring holes are formed out of the central hexagons. The Hoodies are best suited to coarse ground pepper.
<Pooja> 
Ingredients:
Corn Flour for dusting
200 gm Water Chestnuts
Oil for deep-frying
For the batter
30 ml Oil
120 ml water
50 gms Corn Flour
Salt according to taste
150 gms Refined Flour
25 gms Baking powder
For the Sauce
? tsp Oil
1 tsp Corn Flour
2 tsps Soy Sauce
? tsp Garlic, chopped
Salt, Pepper and Sugar to taste
100 ml Vegetable Stock or Water
For the garnish
Spring Onions, finely shredded
Method:
Make the batter with all the given ingredients. For the Water-Chestnuts
Dust water chestnuts with dry corn flour. This ensures that the batter clings to the water chestnuts.
Deep fry water chestnuts till golden brown, making sure that there is enough batter on each piece and that they don''t stick to each other.
Drain excess oil on a paper towel.
For the sauce
Heat oil, saute garlic, till the flavours are released.
Add pepper, salt and soy sauce and saute some more.
Add vegetable stock or water chestnuts.
Immediately, add corn flour dissolved in a little water and quickly toss to evenly cost the water chestnuts.
Take off the heat and whites.
Ingredients:Corn Flour for dusting
200 gm Water Chestnuts
Oil for deep-frying
For the batter
30 ml Oil
120 ml water
50 gms Corn Flour
Salt according to taste
150 gms Refined Flour
25 gms Baking powder
For the Sauce
? tsp Oil
1 tsp Corn Flour
2 tsps Soy Sauce
? tsp Garlic, chopped
Salt, Pepper and Sugar to taste
100 ml Vegetable Stock or Water
For the garnish
Spring Onions, finely shredded
Method:
Make the batter with all the given ingredients. For the Water-Chestnuts
Dust water chestnuts with dry corn flour. This ensures that the batter clings to the water chestnuts.
Deep fry water chestnuts till golden brown, making sure that there is enough batter on each piece and that they don''t stick to each other.
Drain excess oil on a paper towel.
For the sauce
Heat oil, saute garlic, till the flavours are released.
Add pepper, salt and soy sauce and saute some more.
Add vegetable stock or water chestnuts.
Immediately, add corn flour dissolved in a little water and quickly toss to evenly cost the water chestnuts.
Take off the heat and whites.
<Pooja> Ingredients:
Corn Flour for dusting
200 gm Water Chestnuts
Oil for deep-frying
For the batter
30 ml Oil
120 ml water
50 gms Corn Flour
Salt according to taste
150 gms Refined Flour
25 gms Baking powder
For the Sauce
? tsp Oil
1 tsp Corn Flour
2 tsps Soy Sauce
? tsp Garlic, chopped
Salt, Pepper and Sugar to taste
100 ml Vegetable Stock or Water
For the garnish
Spring Onions, finely shredded
Method:
Make the batter with all the given ingredients. For the Water-Chestnuts
Dust water chestnuts with dry corn flour. This ensures that the batter clings to the water chestnuts.
Deep fry water chestnuts till golden brown, making sure that there is enough batter on each piece and that they don''t stick to each other.
Drain excess oil on a paper towel.
For the sauce
Heat oil, saute garlic, till the flavours are released.
Add pepper, salt and soy sauce and saute some more.
Add vegetable stock or water chestnuts.
Immediately, add corn flour dissolved in a little water and quickly toss to evenly cost the water chestnuts.
Take off the heat and whites.
Ingredients:Corn Flour for dusting
200 gm Water Chestnuts
Oil for deep-frying
For the batter
30 ml Oil
120 ml water
50 gms Corn Flour
Salt according to taste
150 gms Refined Flour
25 gms Baking powder
For the Sauce
? tsp Oil
1 tsp Corn Flour
2 tsps Soy Sauce
? tsp Garlic, chopped
Salt, Pepper and Sugar to taste
100 ml Vegetable Stock or Water
For the garnish
Spring Onions, finely shredded
Method:
Make the batter with all the given ingredients. For the Water-Chestnuts
Dust water chestnuts with dry corn flour. This ensures that the batter clings to the water chestnuts.
Deep fry water chestnuts till golden brown, making sure that there is enough batter on each piece and that they don''t stick to each other.
Drain excess oil on a paper towel.
For the sauce
Heat oil, saute garlic, till the flavours are released.
Add pepper, salt and soy sauce and saute some more.
Add vegetable stock or water chestnuts.
Immediately, add corn flour dissolved in a little water and quickly toss to evenly cost the water chestnuts.
Take off the heat and whites.
<Pooja> 
Ingredients:
1/2 c brown basmati rice
1 1/2 c water
1/2 tsp salt
2 large bell peppers, any color, that will sit nicely for stuffing
1 tsp oil or ghee
1 healthy TB garlic paste
1 big or 2-3 small green chiles, slit
2 big bell peppers, any color, diced
1 small onion, chopped fine
1/2 tsp turmeric
1 TB besan mixed with 2 TB water
salt and pepper to taste
~~~
Method:
Preheat oven to 375F.
Wash the brown rice well, soak it for ten minutes and then drain for 10-15 minutes. In a small saucepan, bring water and salt to a boil, then add rice. Lower the heat, cover and cook for about 30 minutes, or until rice is tender, adding a little more water if necessary.
Meanwhile, wash the stuffing peppers, cut the tops off and remove seeds and ribs. Rinse them out and set aside.
In a large saute pan, heat the oil or ghee and add the garlic paste and chiles. Saute a few minutes, then add the diced peppers, onion, and turmeric. Cook for 10 minutes or so over medium heat, until vegetables are softened but not mushy. Mix the besan with water to a smooth paste, and add to the vegetables. Continue to cook, stirring, until the raw taste of besan is gone.
When the rice is cooked, add it to the vegetables and mix well. Season to taste with salt and pepper, then stuff the large peppers with the mixture.
Place the stuffed peppers in a baking pan with very little water in the bottom. Bake in preheated oven for 30 minutes, until peppers are softened and tops are brown.
Serve plain, or with a spicy tomato chutney on the side.
Ingredients:
1/2 c brown basmati rice
1 1/2 c water
1/2 tsp salt
2 large bell peppers, any color, that will sit nicely for stuffing
1 tsp oil or ghee
1 healthy TB garlic paste
1 big or 2-3 small green chiles, slit
2 big bell peppers, any color, diced
1 small onion, chopped fine
1/2 tsp turmeric
1 TB besan mixed with 2 TB water
salt and pepper to taste
~~~
Method:
Preheat oven to 375F.
Wash the brown rice well, soak it for ten minutes and then drain for 10-15 minutes. In a small saucepan, bring water and salt to a boil, then add rice. Lower the heat, cover and cook for about 30 minutes, or until rice is tender, adding a little more water if necessary.
Meanwhile, wash the stuffing peppers, cut the tops off and remove seeds and ribs. Rinse them out and set aside.
In a large saute pan, heat the oil or ghee and add the garlic paste and chiles. Saute a few minutes, then add the diced peppers, onion, and turmeric. Cook for 10 minutes or so over medium heat, until vegetables are softened but not mushy. Mix the besan with water to a smooth paste, and add to the vegetables. Continue to cook, stirring, until the raw taste of besan is gone.
When the rice is cooked, add it to the vegetables and mix well. Season to taste with salt and pepper, then stuff the large peppers with the mixture.
Place the stuffed peppers in a baking pan with very little water in the bottom. Bake in preheated oven for 30 minutes, until peppers are softened and tops are brown.
Serve plain, or with a spicy tomato chutney on the side.