Crispy Corn Chilli Recipe in 1min #cornchilli#chillirecipe#shorts#youtube
चिल्ली बेबी कॉर्न मंचूरियन - ड्राइ रेसिपी | Quick Easy & Delicious Chili Baby Corn-No Onion Garlic
Mouthwatering Crispy Chili Baby Corn Appetizer, that will tantalize your taste buds. Perfect recipe for those who love the combination of crispy baby corn with spicy and tangy flavors.
#chilibabycorn #IndoChinese #snack #appetizer
Ingredients
Baby corn - 200 grams
Salt - 3/4 tsp
Corn flour - 1/4 cup
Refined flour - 1/4 cup
Salt - 1/2 tsp
oil for frying baby corn
Oil - 1 tbsp
Green chilli - 1, chopped
Ginger - 1/2 tsp, grated
Coriander Stem - 2 tbsp
Capsicum - 1, chopped
Red chilli powder - 1/2 tsp
Black pepper - 1/4 tsp, crushed
Soya sauce - 1 tsp
White Vinegar - 1 tsp
Tomato ketchup - 2 tbsp
Salt - 1/4 tsp
Corn flour - 1 tsp
Rinse and pat dry the baby corn. Cut them into bite-sized pieces.
Boil baby corn in water with 3/4 tsp of salt for 5-7 minutes.
In a mixing bowl, add 1/4 cup corn flour, 1/4 cup refined flour and 1/2 tsp salt. Coat the baby corn with the flour mixture. Add little water so that flour coated well on baby corn
Heat oil in a pan over medium heat. Add the coated baby corn and fry until they turn light golden brown.
Remove the baby corn from the pan and keep aside.
In the pan, add 1 tbsp Oil add 1 chopped green chilli, 1/2 tsp grated ginger, and 2 tbsp coriander stem. Sauté for a minute.
Add 1 chopped capsicum and sauté for 2-3 minutes.
Add 1/2 tsp red chilli powder, 1/4 tsp crushed black pepper, 1 tsp soya sauce, 1 tsp white vinegar, and 2 tbsp tomato ketchup. Mix well.
Add 1/4 tsp salt and mix again.
In a small bowl, mix 1 tsp corn flour with 1/4 cup water to make a slurry.
Add the slurry to the pan and mix well.
Add the sautéed baby corn to the pan and mix well.
Cook for 2-3 minutes or until the sauce thickens and coats the baby corn.
Turn off the heat and transfer the Chilli Baby Corn to a serving bowl.
Garnish with coriander leaves and serve hot.
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HOMEMADE CHILI RECIPE for Making a Mean Grown-Up Chili
Everyone has a secret for their homemade chili recipe. Here's mine. The ingredients are familiar, but it comes down to dialing up a few key components to get the depth and perfect balance of flavors we're looking for. Yes, I'm confident enough to say perfect. The result is a deeply flavored, complex, beefy chili that is worth the extra time.
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FOR THIS RECIPE YOU'LL NEED:
BEANS:
300 g dried pinto beans soaked overnight
150g reserved bean liquid
CHILE PASTE:
20g dried ancho or about 3 chiles
20g dried guajillo or about 3 chiles
20g dried pasilla or about 3 chiles
600g beef stock or 2.5 cups (+ a little extra to deglaze the chili)
BEEF:
2lbs boneless shortribs
CHILI BASE:
1 red onion
1 poblano
4-5 cloves garlic, roughly chopped
3-4 TBSP olive oil
2g chile flake or 1/2ish tsp
20g chili powder or 2.5 Tbsp
20g paprika or 3Tbsp
12g cumin or1.5 Tbsp
10g cocoa powder or 4tsp
28oz can crushed toms
28oz can diced toms, drained
850g cooked beans or about 4.5 cups
150g bean liquid or about 2/3 cup
SEASONING:
30g brown sugar or 2.5 Tbsp
20g hot sauce or 1.5 Tbsp
20g worcestershire or 1.5 Tbsp
40g cider vin or 1/8 cup
15g salt or 2.5 tsp
FINAL SEASONING TO TASTE (if needed):
brown sugar
hot sauce
cider vin
salt
1. pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). reserve bean liquid.
2. toast chiles in the oven at 450 degrees for 5-10min
3. cut shortribs into 1-2 inch chunks then freeze on a sheet tray (about 15min)
4. pull chilis from oven and remove seeds
5. blend chilis with 600g beef stock to create chili paste and refrigerate until ready to use
6. after freezing shortribs for 15min, using a food processor, process shortribs in 2 batches (pulse until beef looks like it does in the video)
7. press ground meat onto a sheet on a sheet tray and broil in the oven on high for 3-5 minutes or until well browned (time will depend on your broiler)
8. after well browned, break up and crumble the meat (i recommend by hand with gloves, but you do you)
9. into a large heavy-bottomed pot, add onion and poblano to oil. sautee for 1-2 minutes
10: once onion and poblano are starting to soften, add garlic followed by chili flake, chile powder, paprika, cumin, cocoa powder. stir to combine and let bloom for about 2 min
11. deglaze with splash of beef stock
12. add crushed and drained diced tomatoes, and chili paste you made earlier. stir
13. add crumbled short rib, stir to combine
14. put lid on pot and load into a 275 degree oven for 90 minutes
15. after 90 minutes, add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir to incorporate
16. load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce
17. after 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)
GARNISH however you'd like. for a real bad boy chili, i like to use...
tortilla chips
shredded sharp aged cheddar
sliced green onions
sour cream
CLIFFS NOTES CHILI VARIATION:
INSTEAD OF SHORTRIBS
2 lbs ground chuck 80-20
INSTEAD OF CHILE PUREE
600g BEEF STOCK (when you add tomatoes)
additional 10g chile powder and paprika
2 chopped chiles in adobo
INSTEAD OF COOKED BEANS
2 cans of bean of your choice, 125 ish grams of liquid in can reserved.
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#chilirecipe #bestchili #grownupchili #secretchilirecipe
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Santa Fe Beef & Corn Chili
This easy-to-make chili packs big flavor from sweet corn and green chilies. It can be on your table in 30 minutes or less!
INGREDIENTS:
1 pound Ground Beef
1 teaspoon minced garlic
1 can (15-1/2 ounces) red kidney beans, drained
1 can (15-1/4 ounces) sweet corn, drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 package (1-1/4 ounces) chili seasoning mix
Sauce:
3/4 cup dairy sour cream
1-1/2 teaspoons green hot pepper sauce
COOKING:
Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, if necessary
*Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Stir in beans, corn, tomato sauce, tomatoes and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
Meanwhile combine sour cream and pepper sauce in small bowl. Serve with chili.
Nutrition information per serving: 540 Calories; 216 Calories from fat; 24g Total Fat ) 92 mg Cholesterol; 1712 mg Sodium; 51 g Total Carbohydrate; 33 g Protein; 3.2 mg Iron; 7.3 mg NE Niacin; 0.6 mg Vitamin B6; 2.4 mcg Vitamin B12; 6.6 mg Zinc.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, and Zinc; and a good source of Iron.
How to make homemade chili #shorts #cooking
Check out even more helpful kitchen hacks:
How to make Delicious Homemade Chili and Cornbread Muffins ~ Chili Recipe ~ Fall Recipes
This chili recipe is rich, heart warming and very tasty. Enjoy it with my fresh cornbread muffins or over some white rice. Use spices to your own preference and enjoy.
Ingredients Used for the chili
2.25 lb ground beef
1-1 1/2 15oz can kidney beans
1 onion diced
14oz can diced tomatoes
14oz can tomato sauce
2 Tbsp tomato paste
10 oz can tomato soup
1 pk Lipton’s Beefy Onion soup mix (optional)
1 tsp cinnamon to taste
1 cup beef broth/ stock
5 cloves of garlic freshly crushed
chilli powder
1 Tbsp Worcestershire sauce or Soy sauce
Jalapeño pepper to taste
1 medium red bell pepper
1 medium green bell pepper
Cayenne pepper to taste
Beef bullion to taste
Better than bouillon to taste
2-3 drops of liquid smoke (optional)
Ingredients used for the cornbread muffins
1pk jiffy corn muffin mix
2 eggs
1/3 cup sour cream
1 Tbsp honey
3 Tbsp melted unsalted butter
1 tsp pure vanilla extract
* Bake muffins at 350 F for about 30 minutes or until a toothpick inserted comes out clean.
* For the Chili: Brown the ground beef first and drain out excess fat before proceeding. Adjust all spices to your preference as this recipe demonstration is only a guide!
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Pineapple coconut cake:
My viral jiffy cornbread hack
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