187-189 Upper Tooting Road, London, SW17 7TG

Telephone: 020 8672 2792 Tel/Fax:020 8767 6338

Email: enquiries@patelbros.co.uk

http://www.patelbros.co.uk/

My Shop

Established 1973

187-189 Upper Tooting Road

London

SW17 8EX

Tel-0208 672 2792

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.