Recipes
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I have no intentions of posting a very long list of recipes just because they contain chilli and are spicy. There are some that I'm just not interested in. All of the recipes on this blog are my own and have been tried and tested more times than I care to remember. When working on new recipes I always like to cook them several times before posting them on the blog.
Aside from using teaspoons and tablespoons, the only other measurements I use are grams (g), kilograms (kg), millilitres (ml) and litres (L). I don't bother with ounces (oz), pounds (lb), pints (pt), fluid ounces (fl oz), cups (C) or quarts (qt). I prefer to use smaller measurements because they are more precise and it has always made the most sense to me to do so. One gram is a thousandth of a kilogram, and one millilitre is a thousandth of a litre.
I love a good bowl of chili con carne or a nice spicy curry. However, the types of curry recipes you'll find on this blog are not the British Indian restaurant (BIR) style, but more along the lines of traditional Indian. To each their own, but I'm just not a big fan of restaurant or takeaway style curries. Homemade curries always taste far superior to those sold at takeaways and restaurants and with a little practice you'll soon learn how to cook your own at home.
Spicy One-Pot Wonders
- Beef Madras - Countless recipes for Madras curry can be found in cookery books and on the internet, and this one is my version. It's been a favourite curry of mine for many years.
- Beef Vindaloo - Here is my recipe for beef vindaloo. It's a hot curry with a rich, clingy sauce and can be served with side salad and plain boiled rice, chips or naan bread.
- Chicken Madras - Here is my recipe for chicken Madras. It's a reasonably hot curry with a rich, clingy sauce and can be served with side salad and plain boiled rice, chips or naan bread.
- Chicken Phall - Here is my recipe for chicken phall. It's an extremely spicy curry intended for serious chilli-heads only. It should only be served to people who are accustomed to eating extremely spicy food!
- Chickpea Curry - Here is my recipe for a vegetarian and vegan-friendly chickpea curry. It can either be eaten as a main meal with naan or roti, or served as a side dish alongside another curry.
- Home-Style Chili Con Carne - My version of a home-style chili con carne that uses chopped beef as opposed to minced. It is great served with soured cream, sliced avocados, pickled chillies, salsa, tortilla chips and grated cheese.
- Meatball Curry - Spicy meatballs (koftas) bound together with gram flour as opposed to egg and breadcrumbs and then cooked in a homemade curry sauce.
- Mixed Vegetable Curry - Here is my recipe for a vegetarian and vegan-friendly mixed vegetable curry. It can either be eaten as a main meal with naan, roti or rice, or served as a side dish alongside another curry.
Salads, Salsas and Dips
- Guacamole - A much-loved traditional Mexican salsa made from avocado, onion, tomato, chillies, lime juice, fresh coriander and salt.
- Mango Salsa - A fairly mild, refreshing salsa that can be eaten with plain tortilla chips or served as an accompaniment with your favourite Mexican food.
- Pumpkin Seed Salsa - A very tasty and nutritious Mayan salsa made from pan roasted pumpkin seeds, tomatoes, onion and Habanero chillies.
- Roasted Tomato Salsa - A delicious salsa made from pan roasted tomatoes, garlic and chillies. It has a smooth texture and a subtle hint of smokiness.
- Xni-Pec Salsa - A fiery Mayan salsa served throughout the Yucatán Peninsula region of Mexico. It uses fresh Habanero chillies and is guaranteed to make everyone cry!
Sabjis and Stir Fries
- Brussels Sprout Sabji - Brussels sprouts fried with ginger, onions and Indian spices.
