How to Make Homemade Chili Sauce

How to Make Homemade Chili Sauce Recipie
 Homemade Chili Sauce Recipie

Ingredients

• 4 quarts of chopped, peeled, cored tomatoes.  Generally that requires about 8 quarts of fresh whole tomatoes, which is probably about 14 pounds.
• 2 cups of chopped onions (I like Vidalia's)
• 2 cups of chopped sweet red peppers - that's about 3 or 4 large peppers
  image: http://pickyourown.org/chili/peppers_and_onions.jpg
  
• 1 hot red pepper, finely chopped.  You can use chili peppers or your favorite type of hot pepper, like jalapeño, habaneras, Serrano, etc.. You can add two peppers, if you like it really hot.  Be sure to finely dice (I use a blender).
• 1 cup of sugar.  Or you can use 1 cup of honey instead. Diabetics may want to use 1 cup Splenda (or about 1/3 that if you use Stevia, which is my preference) instead.
  image: http://pickyourown.org/pickles/pickling%20spice.jpg
  
• 3 Tablespoons salt (for flavoring; if you are on a low salt diet, you may reduce or eliminate the salt)
• 3 Tablespoons of mixed pickling spices.  Most grocery stores sell this, either by the herbs and spices, or by the seasonal canning supplies.
• 1 Tablespoon of celery seed.
• 1 Tablespoon of mustard seed.
• : 2 ½ cups of clear (white) vinegar, 5% concentration.

Ginger Sweet Chili Sauce Ingredients

Ginger Sweet Chili Sauce Ingredients

• 7 Medium sized Poblano Peppers
• 5 Super-Hot Chili Peppers
• 250ml Water (1 Cup)
• 1-1/2 Cups Jam Setting Sugar
• 125ml White Vinegar (1/2 Cup)
• 125ml Malt Vinegar (1/2 Cup)
• 1/2 to 2/3 Cup grated fresh Ginger
• 2 TBSP Thick Kecap Manis
• 2 TBSP Kaffir Lime Leaves (4 Leaves)
• 1 TBSP Coriander Leaves finely chopped
• 1 TBSP Coriander Seeds
• 3 tsp cornstarch (Optional thickener)
• 1/2 tsp Cumin Powder

Feel free to add more fresh ginger if you really want a strong taste of ginger. I used roughly a hand full or 2/3 of a Cup of grated fresh ginger.

Cooking Method Ginger Sweet Chili Sauce

• Roughly chop all of the chili peppers and grate the fresh ginger.
• Add all of the ingredients into a pot except for the Sugar. The sugar isn’t added until the last 4 minutes of cooking.
• Boil the ingredients for ten minutes, keep the pot covered with a lid and stir the Hot Sauce every few minutes.
• After ten minutes remove the pot from the heat and allow the Hot Sauce mixture to cool off. Once the ingredients are at a safer handling temperature pour the ingredients into a blender/food processor. Pulse the mixture a dozen or so times. Don’t puree the mixture, you want to keep noticeable chunks of the Poblano in the Sauce mixture. The mixture will be very thin and runny, we would normally blend the Hot Sauce ingredients for a long time as this helps to thicken Hot Sauces. In this recipe we will use the Sugar to thicken the Sweet Chili Sauce.
• Add the sweet chili sauce mixture back into the pot and continue to boil for a further 15 minutes. Keep the lid on the pot and stir the sauce every few minutes.
• After 15 minutes pour in all of the Jam Setting Sugar, stir the sauce for the next 4 – 8 minutes.
• If you want the sauce to be extra thick cornstarch can be added. Three teaspoons of cornstarch is mixed into a small amount of cold water to make a slury which is stirred into the sauce after all of the sugar has dissolved..
• Time to bottle the Sweet Chili Sauce, this needs to be done while it is still very hot. Be very careful.
Once the Ginger Sweet Chili Sauce has been bottled allow it to cool. A good tip is to carefully turn the bottle upside down a few times during the cooling period. If you do this the pieces of Poblano Peppers and various spices will stay evenly suspended in the sauce while the sugars set the Sauce.

chili recipe

Afghani Burger chili recipe

Afghan burger’, let me make it clear; these burgers are more like a wrap and that is why they look like kabab rolls. Nevertheless, below is the recipe that I thought to share with everyone who wishes to make these easy to make snacks at home.

Ingredients

For bread/roti:

All-purpose flour            1 cup

Whole-wheat flour         1/2 cup

Salt                                       1 teaspoon

Water                                  As required

Oil-                                        As required

For filling:

Chicken                                 1/2 kg

Lemon juice                      1 tablespoon

Soya sauce                         1 tablespoon

Worcestershire sauce   1 tablespoon

Chili powder                     2 teaspoons

Salt                                       To taste

Black pepper                    1 teaspoon

Oil for frying

(As a secret, I also added a teaspoon of any ready to make masala packets that I could find in my kitchen cabinet).

Tomato Sauce:

Tomato Ketchup             2-3 tablespoons

Chilli flakes                       2 teaspoons

Soy sauce                           1 tablespoon

Garlic Mayonnaise:

Mayonnaise                      3-4 tablespoons

Garlic cloves                    4-5 cloves finely chopped

French Fries:

Medium sized potatoes                2

(Makes five chili recipe Afghan burgers)

Although you might need to multitask while preparing these Afghan burgers, nevertheless, everything nicely combined will give you just the right snack to help satisfy you’re between-the-meal-hunger. I do not claim to be a great cook but once I had these made, it was certainly a moment of pride for me. I do not know what actual Afghan burgers taste like but these were truly amazing.

Method

Chicken filling:

Start with chopping your chicken into small pieces that can be easily folded into a wrap, so make sure you have your chicken defrosted and you chop the pieces to make just the right chunks.

Next, marinate your chicken pieces with all the mentioned ingredients and set aside for a bit to settle down.

Now, once that is done, take out your frying pans and fry in oil, until the chicken is nice and tender.

How to make Chana Chaat

Ingredients 

Potatoes boiled and cubed 250 gm 
• Green chilies finely chopped 4 
• Chickpeas (chanay) boiled 1/2 kg 
• Coriander leaves chopped 1/2 cup 
• Sweet and sour dip 1/2 cup 
• Crushed red pepper (kuti lal mirch) 1 tsp 
• Salt 1 tsp heaped 
• Chat Masala 1 tbsp 
• Sugar 1 tbsp 
• Ginger finely chopped 2 tbsp 
• Lemon juice 2 tbsp 
• Tomato ketchup 3 tbsp

Method 

In a bowl mix together boiled and cubed potatoes, boiled chickpeas, finely chopped ginger, finely chopped green chilies, chopped coriander leaves, Chat Masala, tomato ketchup, lemon juice, salt, crushed red pepper, sweet and sour dip and sugar. Garnish with coriander leaves and thinly sliced onion

How to make a tea 

 you need lipton green label and Brooke Bond red label make sure its not tea bags mix these together. 

2. Sugar 

3. Milk 

4. Ginger 

5. Tea Strainer 

6. Pot 

Method 

A kettle (no microwaves, please) 
A proper tea pot (with more than one hole inside the spout!) 
A tea cosy, to keep the tea pot warm (which can also warm your hands on a cold day) 
Loose tea, or tea bags (tea bags with no tags, strings or outer wrappings) 
A tea strainer if you use loose tea. I don't use mine much any more now that I have found the round tea bags that don't have the excessive outer wrappings, string and staples!

Boil the water in the kettle. THE WATER MUST BE BOILING! 
Take your 'proper' tea pot (one which has several holes inside the spout) to the kettle and put a small amount of boiling water into it. Replace the lid. 

Empty out the hot water from the tea pot. This is called 'warming the pot' and is absolutely essential. You cannot make a nice cup of tea in a cold pot.

https://www.youtube.com/watch?v=Xn_XpOYgUi8

How to make meethi seviyan

Ingredients (used american measuring cup, 1 cup = 250 ml)

• 2.5 tbsp clarified butter (ghee)
• 1 cup roasted and crushed vermicelli
• 1 and ½ cup milk
• ½ cup sugar Or as required
• ¼ t/s cardamom powder
• ¼ t/s mace powder (optional)
• 6 to 7 broken cashewnut
• few almond flakes
• few pistachio flakes
• 2 dry dates soaked in hot water and chopped finely (optional)
• a pinch of salt

How to make the recipe?

1. Take a deep wide pan add 1 tbsp ghee. Crush vermicelli with your hand.
2. Saute vermicelli in ghee for 2 mins on slow heat.
3. Remove the roasted vermicelli. Now in the same pan add few drops of ghee.
4. Saute dry dates and nuts for 2 mins.
5. Add milk along with nuts. Also add sugar, cardamom, salt and mace powder.
6. Stir all nicely add roasted vermicelli. Keep stirring in between.
7. Simmer until vermicelli absorbs all milk and becomes dry. Don't make it too dry.
8. Serve hot Or chilled with tea Or as snacks.

Notes

Ensure it's cooked on low heat else might get burnt.
Add nuts as per your choice.
You could make them semi dry Or dry upto you.
You could serve it warm Or chilled.

Delicious Custard Recipe

Ingredient

570ml/1 pint milk

55ml oz single cream

vanilla poo 1/2

eggs, yolks only

caster sugar

Method

    Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.

    Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).

    Whisk the yolks, sugar and cornflour together in a bowl until well blended.

    Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.

    Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.

    Pour the custard into a jug and serve at once.

    To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.