Could this be the hottest chilli in the world?

World of Chillies is a brilliant online shop, where you can find anything and everything you need to know about the hot stuff.

Recently being discussed and has been ordered by a friend of mine for us to try is the new contender for the title of the hottest chilli in the world the Naga Morich Chillies.

Another tearful evening to look forward to....

Could this be the hottest chilli in the world?

World of Chillies is a brilliant online shop, where you can find anything and everything you need to know about the hot stuff.

Recently being discussed and has been ordered by a friend of mine for us to try is the new contender for the title of the hottest chilli in the world the Naga Morich Chillies.

Another tearful evening to look forward to....

Spicy Stuffed Portobello Mushrooms (Indian Style)

Ingredients

8 large Portobello mushrooms

175gms fresh spinach finely chopped

4 garlic cloves finely chopped

2-3 fresh green chillies finely chopped

1 small red onion finely chopped

1 medium tomato, seeds removed and finely chopped

50gms mature cheese or feta, finely grated

2tbsp breadcrumbs (freshly made)

1tsp ground white pepper

1tsp salt

6tbsp olive oil

Serves 4

Wash and dry the mushrooms first, then oil both sides with olive oil using an oil brush and place in a large non-stick baking tray.

Place the finely chopped spinach in a large bowl and add in the garlic, green chillies, onions, tomatoes, cheese and stir in well.

Then sprinkle in the ground white pepper, salt and breadcrumbs. Pour in 4 tablespoons of olive oil and give one more final stir.

Using a spoon, place the spinach mixture equally into each mushroom cap and gently pat down.

Place the tray into the middle section of a pre-heated grill around 200°C degrees and allow to cook for around 15-20 minutes until the mushrooms soften and you have a slight brown colour to the topping.

Enjoy!

Spicy Stuffed Portobello Mushrooms (Indian Style)

Ingredients

8 large Portobello mushrooms

175gms fresh spinach finely chopped

4 garlic cloves finely chopped

2-3 fresh green chillies finely chopped

1 small red onion finely chopped

1 medium tomato, seeds removed and finely chopped

50gms mature cheese or feta, finely grated

2tbsp breadcrumbs (freshly made)

1tsp ground white pepper

1tsp salt

6tbsp olive oil

Serves 4

Wash and dry the mushrooms first, then oil both sides with olive oil using an oil brush and place in a large non-stick baking tray. 

Place the finely chopped spinach in a large bowl and add in the garlic, green chillies, onions, tomatoes, cheese and stir in well. 

Then sprinkle in the ground white pepper, salt and breadcrumbs. Pour in 4 tablespoons of olive oil and give one more final stir.

Using a spoon, place the spinach mixture equally into each mushroom cap and gently pat down.

Place the tray into the middle section of a pre-heated grill around 200°C degrees and allow to cook for around 15-20 minutes until the mushrooms soften and you have a slight brown colour to the topping.

Enjoy!

The name Jalfrezi

The name has known to have been introduced during the British Raj of India as a style of cooking rather than a dish, when left over roast meats and vegetables were stir fried in oil, dry spices and chillies, by colonial chefs. Later a little water, yogurt or tomatoes was added, to make a semi dry sauce.

The Jalfrezi, Jhal Frezi or Jalfrazi was born and like the different pronunciations and cooking styles coming from the different parts of India, there is still some confusion to what it actually means from hot fry to dry fry and even Jhal meaning spicy food in Bengali and Parhezi suitable for a diet in Urdu. Though whatever the real meaning, the cooking style remains the same, meats or vegetables stir fried in spices and chillies.

In the west Chicken Jalfrezi has undoubtedly become a popular dish and is classed as the second hottest dish on the menu after Vindaloo, with various chefs and restaurants having their own unique recipe for cooking it. It’s mostly identified with chunks of chicken, onions, bell peppers, and green chillies in a semi dried sauce. Commonly made by stir frying chunks of chicken in a very hot wok of oil, spices and herbs, a little water, yogurt or tomato juice is added to stop the chicken sticking to the bottom of the pan, while producing a little sauce. Finally large cubed onions, green bell peppers, tomatoes and sliced green chillies are added for the last 10-15 minutes to soften, before serving hot.

The name Jalfrezi

The name has known to have been introduced during the British Raj of India as a style of cooking rather than a dish, when left over roast meats and vegetables were stir fried in oil, dry spices and chillies, by colonial chefs. Later a little water, yogurt or tomatoes was added, to make a semi dry sauce.

The Jalfrezi, Jhal Frezi or Jalfrazi was born and like the different pronunciations and cooking styles coming from the different parts of India, there is still some confusion to what it actually means from hot fry to dry fry and even Jhal meaning spicy food in Bengali and Parhezi suitable for a diet in Urdu. Though whatever the real meaning, the cooking style remains the same, meats or vegetables stir fried in spices and chillies.

In the west Chicken Jalfrezi has undoubtedly become a popular dish and is classed as the second hottest dish on the menu after Vindaloo, with various chefs and restaurants having their own unique recipe for cooking it. It’s mostly identified with chunks of chicken, onions, bell peppers, and green chillies in a semi dried sauce. Commonly made by stir frying chunks of chicken in a very hot wok of oil, spices and herbs, a little water, yogurt or tomato juice is added to stop the chicken sticking to the bottom of the pan, while producing a little sauce. Finally large cubed onions, green bell peppers, tomatoes and sliced green chillies are added for the last 10-15 minutes to soften, before serving hot.

Brilliant

If you were Indian and living in London in the eighties, you knew of the Brilliant Restaurant in Southall, why, because we all use to flock there for the amazing Butter and Jeera Chicken platters. And after nearly 35 years its still serving up its brilliance.

Meaning -Simply Brilliant

Established-1975

Cuisine-Punjabi with a Kenyan twist

Awards-Best Indian Restaurant (Surburbs) 2007 by The British Curry Awards

From the menu- Brilliant Butter Chicken & Egg Curry

Reviews

The butter chicken platter?

If you were Indian and living in London in the eighties, you knew of the Brilliant Restaurant in Southall, why, because we all use to flock there for the amazing Butter and Jeera Chicken platters. And after nearly 35 years its still serving up its brilliance.

Meaning -Simply Brilliant

Established-1975

Cuisine-Punjabi with a Kenyan twist

Awards-Best Indian Restaurant (Surburbs) 2007 by The British Curry Awards

From the menu- Brilliant Butter Chicken & Egg Curry

Reviews

Quick Indian Salsa

A quick and easy tomato, onion, chilly and coriander relish that you can knock up in minutes.

Ingredients

1 tin Italian Peeled Tomatoes

1 medium to large onion finely chopped

3-4 green Indian chillies finely chopped

10-15 gms finely chopped fresh coriander and stalks

1tbsp fresh lemon juice

½ tsp salt

½ tsp ground cumin

You will require a hand grinder for this recipe

Serves 4-6

Grind the tin of tomatoes through the hand grinder and remove to a medium sized bowl.

Add the finely chopped onions and mix in well.

Then throw in the finely chopped coriander, green chillies, lemon juice, ground cumin, salt and give it a good stir.

Cover tightly with some cling film and leave to chill in the fridge for a couple of hours. You will notice that juices from the onions will appear on the sides; this just adds flavour to the salsa, so give it a final stir before serving. The salsa can last up to a few days in an air tight container or bowl, kept in the fridge.

Perfect with nachos, poppadoms, samosas, spring rolls, kebabs and fish dishes.

Quick Indian Salsa

A quick and easy tomato, onion, chilly and coriander relish that you can knock up in minutes.

Ingredients

1 tin Italian Peeled Tomatoes

1 medium to large onion finely chopped

3-4 green Indian chillies finely chopped

10-15 gms finely chopped fresh coriander and stalks

1tbsp fresh lemon juice

½ tsp salt

½ tsp ground cumin

You will require a hand grinder for this recipe

Serves 4-6

Grind the tin of tomatoes through the hand grinder and remove to a medium sized bowl.

Add the finely chopped onions and mix in well.

Then throw in the finely chopped coriander, green chillies, lemon juice, ground cumin, salt and give it a good stir.

Cover tightly with some cling film and leave to chill in the fridge for a couple of hours. You will notice that juices from the onions will appear on the sides; this just adds flavour to the salsa, so give it a final stir before serving. The salsa can last up to a few days in an air tight container or bowl, kept in the fridge.

Perfect with nachos, poppadoms, samosas, spring rolls, kebabs and fish dishes.

Cassia Bark

Cassia Bark (dalchini or kashasi) is the dried bark of Cassia, a small evergreen tree, found in India, China and Vietnam. The bark produces a spicy sweet bitter taste while giving off an aromatic smell when added to dishes. Cassia is widely used in Indian cooking than the more expensive cinnamon sticks, though perhaps not as pungent, though serving the same purpose. The bark cannot be grinded to form a powder like you can with the sticks, as the bark is much thicker and rougher in texture. The bark is often used whole and in small amounts an inch of bark or two at a time as they can often overpower a dish.
Used in: Meat & other types of curry dishes, certain rice’s dishes and even tea.

Cassia Bark

Cassia Bark (dalchini or kashasi) is the dried bark of Cassia, a small evergreen tree, found in India, China and Vietnam. The bark produces a spicy sweet bitter taste while giving off an aromatic smell when added to dishes. Cassia is widely used in Indian cooking than the more expensive cinnamon sticks, though perhaps not as pungent, though serving the same purpose. The bark cannot be grinded to form a powder like you can with the sticks, as the bark is much thicker and rougher in texture. The bark is often used whole and in small amounts an inch of bark or two at a time as they can often overpower a dish.
Used in: Meat & other types of curry dishes, certain rice’s dishes and even tea.

Home Grown Chillies

The chillies are coming along well in September, thanks to my little greenhouse and climate change.

Home Grown Chillies

The chillies are coming along well in September, thanks to my little greenhouse and climate change.

Potato with Rice Flakes

Originally called Batata Powa, a spicy potato and rice flake dish that is a popular amongst the Indian Gujaratis. Prepared and stir fried up with in 20 minutes and often eat in on Sundays for a light fulfilling lunch.

 

Ingredients

 

200gms Rice flakes

1Large white washed potato finely chopped into small cubes

1 Medium white onion finely chopped

3-4 Indian green chillies finely chopped

1tsp Cumin seeds

1tsp Mustard seeds

1tsp Turmeric

1tsp Salt

2tsp Sugar

2tbsp Fresh Lemon Juice

4tbsp Sunflower Oil

Serves 4

Preparation

Rinse the rice flakes a few times in cold water, drain in a large sieve and leave to one side.

Heat up the oil on a medium heat in a non-stick wok, preferably one which has a lid.

Once the oil is hot add in the cumin and mustard seeds and allow to fry for a minute or until the mustard seeds stop crackling.

Add in the finely chopped onions, green chillies and stir fry for 5 minutes.

Then add in the finely chopped potatoes, stir in and cover with a lid. Allow to cook for 10-12 minutes, occasionally stirring until the potatoes have cooked.

Reduce heat to low and add in the rice flakes. Sprinkle in the turmeric powder, salt, sugar and lemon juice.

Gently stir in all the ingredients until the rice flakes turn yellow and cook for a further few minutes.

Garnish with finely chopped coriander if you wish and serve hot.

You can always substitute the fresh green chillies with half a teaspoon of chilli powder or add in 100grams of corn while adding in the rice flakes for added crunch.

 

Potato with Rice Flakes

Originally called Batata Powa, a spicy potato and rice flake dish that is a popular amongst the Indian Gujaratis. Prepared and stir fried up with in 20 minutes and often eat in on Sundays for a light fulfilling lunch.

Ingredients

200gms Rice flakes

1Large white washed potato finely chopped into small cubes

1 Medium white onion finely chopped

3-4 Indian green chillies finely chopped

1tsp Cumin seeds

1tsp Mustard seeds

1tsp Turmeric

1tsp Salt

2tsp Sugar

2tbsp Fresh Lemon Juice

4tbsp Sunflower Oil

Serves 4

Preparation

Rinse the rice flakes a few times in cold water, drain in a large sieve and leave to one side.

Heat up the oil on a medium heat in a non-stick wok, preferably one which has a lid.

Once the oil is hot add in the cumin and mustard seeds and allow to fry for a minute or until the mustard seeds stop crackling.

Add in the finely chopped onions, green chillies and stir fry for 5 minutes.

Then add in the finely chopped potatoes, stir in and cover with a lid. Allow to cook for 10-12 minutes, occasionally stirring until the potatoes have cooked.

Reduce heat to low and add in the rice flakes. Sprinkle in the turmeric powder, salt, sugar and lemon juice.

Gently stir in all the ingredients until the rice flakes turn yellow and cook for a further few minutes.

Garnish with finely chopped coriander if you wish and serve hot.

You can always substitute the fresh green chillies with half a teaspoon of chilli powder or add in 100grams of corn while adding in the rice flakes for added crunch.

 

Tandoori

Tandoori is a traditional cooking style, which has been around for many hundreds of years in various parts of the world. Similar to barbecuing the difference here is that the cooking takes place in a Tandoor which is a cylindrical oven made of special clay, heated by either charcoal, wood, gas or electricity.

The cylindrical clay shape allows temperatures in a tandoor to reach up to 480°C (900°F), making cooking times quicker and meats cooked to perfection.

The cooking style involves marinating, meats, fish or vegetables, in either yogurt, herbs, spices and lemon juice, for up to 12 hours and then placing them in the tandoor with special long skewers, where they become Tandoori.

Tandoori Chicken is far the most popular dish that is cooked in a tandoor and is identified by its deep red colour, often caused by the use of a mild and colourful chilli powder or red food colouring in the west. Other dishes you may find are Tandoori Prawns & Tandoori Lobsters.

Tandoori Naan & Rotis (breads) are also made in this device, rolled out and slapped on to the inside of the clay moulds, ready in minutes.

Tandoori

Tandoori is a traditional cooking style, which has been around for many hundreds of years in various parts of the world. Similar to barbecuing the difference here is that the cooking takes place in a Tandoor which is a cylindrical oven made of special clay, heated by either charcoal, wood, gas or electricity.

The cylindrical clay shape allows temperatures in a tandoor to reach up to 480°C (900°F), making cooking times quicker and meats cooked to perfection.

The cooking style involves marinating, meats, fish or vegetables, in either yogurt, herbs, spices and lemon juice, for up to 12 hours and then placing them in the tandoor with special long skewers, where they become Tandoori.

Tandoori Chicken is far the most popular dish that is cooked in a tandoor and is identified by its deep red colour, often caused by the use of a mild and colourful chilli powder or red food colouring in the west. Other dishes you may find are Tandoori Prawns & Tandoori Lobsters.

Tandoori Naan & Rotis (breads) are also made in this device, rolled out and slapped on to the inside of the clay moulds, ready in minutes.

Hot Mutton Curry

Chunks of mutton on the bone, slow cooked for a couple of hours with yogurt, tomatoes, herbs and spices.

Ingredients
1kg mutton chunks with bone
1 large finely chopped onion
900ml water
250gms natural plain yogurt whipped
4tbsp sunflower oil
10 whole black peppercorns
1tsp cumin seeds
1tbsp crushed garlic
1tbsp crushed ginger
3-4 fresh red Indian chillies
5 ripe tomatoes de-skinned and liquidised
1/2tsp ground black pepper
1/2tsp ground cumin
1tsp ground turmeric
1tsp mild chilli powder
1 1/2tsp salt
Serves 4

Place the whisked yogurt into a large bowl and then gently pour in the water while whisking at the same time to form a smooth liquid.

Add in the crushed garlic, ginger, red chillies and whisk once again, before adding in the chunks of mutton and stirring in. Can be used straight away, though for best results leave to marinate for up to 3hours or left overnight tightly covered with cling film in the fridge.

In a large non-stick pan, one which has a lid, heat up the oil on a medium heat.

Once the oil is hot, throw in the peppercorns, cumin seeds and stir fry for a minute to release the flavours. (Note: some of the peppercorns may decide to pop up in the air after added to hot oil, so be careful and stand slightly back).

Add in the onions and saute until golden brown.

Pour in the marinated mutton and stir in well. Bring to a boil, reduce heat to low and cover with a lid for an hour. Stirring occasionally.

Pour in the liquidise tomatoes and sprinkle in the ground black pepper, ground cumin, ground turmeric, chilli powder, salt, stir in well, cover and simmer for another hour. Stirring occasionally. (Note: If you find the sauce has dried up little add a cup of water, this may happen if the lid is not tightly put on and steam is releasing).

Serve hot with Naan Bread and Plain Rice

MUTTON CURRY

Hot Mutton Curry

Chunks of mutton on the bone, slow cooked for a couple of hours with yogurt, tomatoes, herbs and spices.

Ingredients
1kg mutton chunks with bone
1 large finely chopped onion
900ml water
250gms natural plain yogurt whipped
4tbsp sunflower oil
10 whole black peppercorns
1tsp cumin seeds
1tbsp crushed garlic
1tbsp crushed ginger
3-4 fresh red Indian chillies
5 ripe tomatoes de-skinned and liquidised
1/2tsp ground black pepper
1/2tsp ground cumin
1tsp ground turmeric
1tsp mild chilli powder
1 1/2tsp salt
Serves 4

Place the whisked yogurt into a large bowl and then gently pour in the water while whisking at the same time to form a smooth liquid.

Add in the crushed garlic, ginger, red chillies and whisk once again, before adding in the chunks of mutton and stirring in. Can be used straight away, though for best results leave to marinate for up to 3hours or left overnight tightly covered with cling film in the fridge.

In a large non-stick pan, one which has a lid, heat up the oil on a medium heat.

Once the oil is hot, throw in the peppercorns, cumin seeds and stir fry for a minute to release the flavours. (Note: some of the peppercorns may decide to pop up in the air after added to hot oil, so be careful and stand slightly back).

Add in the onions and saute until golden brown.

Pour in the marinated lamb and stir in well. Bring to a boil, reduce heat to low and cover with a lid for an hour. Stirring occasionally.

Pour in the liquidise tomatoes and sprinkle in the ground black pepper, ground cumin, ground turmeric, chilli powder, salt, stir in well, cover and simmer for another hour. Stirring occasionally. (Note: If you find the sauce has dried up little add a cup of water, this may happen if the lid is not tightly put on and steam is releasing).

Serve hot with Naan Bread and Plain Rice

MUTTON CURRY

Trishna Restaurant (London)

Seafood Lovers: Mumbhai's best seafood restaurant opens it's doors in London.

With a fresh clean cut interior, yet another contemporary Indian restaurant open its doors in London, this time though the cuisine is seafood. On the menu, a mixture of some of our favourite Indian dishes as well as a variety of seafood ones with a Mumbhai twist, dishes like Tandoor roasted Market Fish & Seafood Biryani. I like the way the menu also gives you a choice of a wine to go with every dish.

Reviews

Trishna Restaurant (London)

Seafood Lovers: Mumbhai's best seafood restaurant opens it's doors in London.

With a fresh clean cut interior, yet another contemporary Indian restaurant open its doors in London, this time though the cuisine is seafood. On the menu, a mixture of some of our favourite Indian dishes as well as a variety of seafood ones with a Mumbhai twist, dishes like Tandoor roasted Market Fish & Seafood Biryani. I like the way the menu also gives you a choice of a wine to go with every dish.

Reviews

The Novice Indian Cook

Have you felt uncomfortable or disillusioned about cooking Indian Food and that's why you're too afraid to give it a go. Having worked in my fathers Indian grocery for many years, I often found new customers coming in looking for recipes and ingredients to cook up a curry and as soon as I started talking about you need a bit of this spice and you need a bit of that spice, you should see the horror on some of those faces.

Ready made pastes and spice mixes are one way to help you start your Indian cooking experience and build up your confidence. Specialist south Asian grocers and now some of the multiple supermarkets have an array of these products helping you create that perfect first curry.

Brands like:

Pataks Bottled ready made pastes, like Tandoori and Balti Curry Paste

Shan Boxed sachets of ready mixed spices like Chicken Jalfrezi and Vegetable Curry Mix

With written instructions your own your way and once you have mastered the cooking process a few times and tried a few different products, then its time to start experimenting with spices.

The Novice Indian Cook

Have you felt uncomfortable or disillusioned about cooking Indian Food and that's why you're too afraid to give it a go. Having worked in my fathers Indian grocery for many years, I often found new customers coming in looking for recipes and ingredients to cook up a curry and as soon as I started talking about you need a bit of this spice and you need a bit of that spice, you should see the horror on some of those faces.

Ready made pastes and spice mixes are one way to help you start your Indian cooking experience and build up your confidence. Specialist south Asian grocers and now some of the multiple supermarkets have an array of these products helping you create that perfect first curry.

Brands like:

Pataks Bottled ready made pastes, like Tandoori and Balti Curry Paste

Shan Boxed sachets of ready mixed spices like Chicken Jalfrezi and Vegetable Curry Mix

With written instructions your own your way and once you have mastered the cooking process a few times and tried a few different products, then its time to start experimenting with spices.