The Season for Chili

Susan Pachikara (COPYRIGHT 2011)

In autumn, chili becomes my comfort food of choice. I love the smell of sauteed onions and cumin blooming in the kitchen and the way it's such an accommodating dish. I throw in vegetables I happen to have on hand - carrots, red bell peppers, a handful of corn for crunch. Some days I use pinto beans, on others I add a mix of kidney beans and chickpeas. Cheese and cilantro make for wonderful garnishes, but I never sweat it if I don't have them around.

Susan Pachikara (COPYRIGHT 2011)

VEGETABLE CHILI

A few tips...

My cupboard is full of spice jars. If I had to choose one to take to a deserted Island, I'd reach past the coriander and cardamom for the cumin. I'm so enamored by its earthy, lemon-infused aroma that I feel remorseful cleaning my spice grinder after I blend it. Cumin brings a real finesse to chili, and if you've never ground it yourself, you're in for a sensual treat.

When fresh tomatoes disappear from the farmer's market, I cook with a supply that I stash in my freezer or I buy them canned. I recently used Muir Glen's chopped tomatoes in a pot of chili and was amazed by their full flavor. Muir Glen is a little more expensive than other brands, but well worth the extra pennies. Watch for it to go on sale.

Some times, I add roasted bell peppers to my chili for a smoky flavor. Be sure to wash them carefully if you decide to toss them in or opt for organic as their skins are doused with pesticides.

Serves 4

INGREDIENTS

2 tablespoons olive oil
3/4 cup roughly chopped onion
1 1/2 teaspoon slivered garlic
1 tablespoon freshly ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 cup roasted red pepper, roughly chopped
1/2 cup raw or canned corn
1 15-ounce can pinto beans
1 14.5-ounce diced tomatoes
1 teaspoon salt
Pepper Jack cheese (optional)
Chopped cilantro (optional)

INSTRUCTIONS

Heat oil in a medium-sized pot on medium.

Add onions and saute for five minutes. Add garlic, cumin, chili powder and oregano. Stir and cook for another 5 minutes.

Add red peppers, corn, beans and diced tomatoes. Stir to coat with oil and spices. Stir in salt.

Cover and reduce heat to low. Cook for 25 minutes.

Top with cheese and cilantro (optional).

Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)

Week 5 & 6 Blog Hop Wednesday - "Blueberry & Dates Cream Puree/Shake in a Cup" and "Sweet Corn Pancake"

Blog Hop Week 5 - "Blueberry & Dates Puree/Shake in a Cup"

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First of all I would like to appologize to Radhika of "Tickling Palates" and Madhusmita of "Red Spice.in", as I could not post a recipe for my previous blog hop the reason being that I was very sick and quite busy with other things, but did inform to both that as I when I get time will post the recipe.

So today I am bit ok, sos thought of combining both the weeks blog hop to one post. I hope Radhika will understand.

Ingredients:

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1 small box of fresh Blueberries

6 Dates

2 tbsp + 1 tsp cup Whipped Cream (I whipped heavy whipping cream with little bit of vanilla essence)

Method:

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1. Grind the blueberries and dates in a blender to a paste adding 2 tbsp of whipped cream if you feel it needs some water. Don't add any water.

(Note: Make sure all the ingredients are cold, just out of refrigerator).

2. Transfer this puree/shake into serving cups and decorate with some more whipped cream and top it with blueberries as garnish.

Blog Hop Week 6 - "Sweet Corn Pancake"

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I made this recipe yesterday for dinner, but did not plan for the blog hop, as I am just recovering from my sinus sickness. I decided to post this recipe for this weeks blog hop, as because this week my partner is Nupur of "UK Rasoi" and when browsing her recipes did find similar recipe of hers too. 

I thank Radhika of "Tickling Palates" for giving us a chance to view and browse through other fellow bloggers recipes and try it with our own style and ingredients.

So here is the recipe:

Ingredients:

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3 Sweet Corn on the Cob seperated

1/4 cup Cornmeal

1/4 Rice powder

1/2 Parsely leaves chopped

1/2 cup grated Cheddar Cheese

1/4 tsp Cayenne Pepper powder

Salt and Pepper to taste

Method:

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1. Grind all the ingredients in a mixer and grind it to a fine paste and transfer into a bowl.

2. Heat a non-stick pan or a dosa pan, when it's hot enough add one ladle of batter and spread it bit like  uttapam shape (bit thicker and smaller than a dosa).

3. Allow it to cook on a medium flame for about 3-4 mins and carefully flip it and press a little bit, thena gain cook the other side for more 3-4 mins. 

4. I did not use any oil to it...it's your choice to either add oil or not.

Sending this recipe to: Archana and Priya.

Knitting socks today