Chili Papad Recipes

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CHILI PAPAD



Chili Papad image

Make and share this Chili Papad recipe from Food.com.

Provided by Tulsi Regmi

Categories     Lentil

Time 45m

Yield 5 serving(s)

Number Of Ingredients 13

5 sheets pappadams (papads)
1/4 teaspoon szechwan pepper, timur powder
1 teaspoon finely chopped garlic
1 tablespoon finely chopped ginger
3 fresh green chilies or 3 jalapenos, finely chopped
3 tablespoons chopped cilantro
1/2 cup chopped fresh tomato
1/2 cup chopped red onion
2 tablespoons lime juice
1 tablespoon toasted cumin seed
2 tablespoons mustard oil or 2 tablespoons olive oil, for seasoning
1 cup oil (for deep frying)
salt

Steps:

  • In a bowl, combine all ingredients for topping, including timur/Sichuan powder, garlic, ginger, chilies, tomatoes, onion, cilantro, toasted cumin seeds, lime juice, salt and seasoning oil; toss well.
  • On a deep frying pan, heat oil.
  • Deep fry papad sheets, one at a time, until crispy.
  • Do not over fry papads as they turn bitter in taste.
  • Place fried papads on paper towel to absorb excess oil.
  • Allow cooling for two minutes.
  • Sprinkler two tablespoons of seasoned toppings on the fried papad.
  • Serve immediately.

Nutrition Facts : Calories 469.6, Fat 49.7, SaturatedFat 6.4, Sodium 6.5, Carbohydrate 7.5, Fiber 2, Sugar 3, Protein 1.3

PA-PAW'S CHILI



Pa-Paw's Chili image

This is quick and tasty - a good 'eatin chili'. If you don't have pure chile powder, use chili powder. Likewise, use ground cumin if you don't have whole cumin seeds. Notes are added for using dried chiles instead of powder. I've worked on perfecting this recipe for well over a year and it changes as I improve it.

Provided by Red_Apple_Guy

Categories     Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons ground dried chile (ancho or pasilla if available, or use chili powder)
1 tablespoon chili powder
3/4 teaspoon cumin seed, toasted and ground
3/4 teaspoon cumin seed, whole
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon cocoa
1/2 teaspoon black pepper, freshly ground
1 tablespoon vegetable oil
2 lbs ground chuck, ground coarsely
1 (10 ounce) can tomatoes and green chilies (Rotel original)
8 ounces tomato sauce, unsalted
1 medium onion, chopped
1 garlic clove, minced
0.5 (14 ounce) can beef broth (or dark ale)
1 (15 ounce) can pinto beans, Lucks if possible
1/2 teaspoon chili-garlic sauce (optional, I use Sriracha)

Steps:

  • Spice Mix:.
  • Place the cumin seed in a skillet and toast on medium heat until aromatic.
  • Grind half the cumin seed in a mortar and pestle or in a blender later with other spices. Leave half the cumin seeds whole.
  • Chili:.
  • Cook ground meat until just gray and drain.
  • Add onion and garlic and cook until soft.
  • Add tomatoes, tomato sauce, beef broth and 1/3 of the spice mix.
  • Simmer for 30 minutes.
  • Add Beans and 1/3 of the spices and simmer for 20 minutes.
  • Add remaining spice mix and simmer for 10 minutes.
  • Add water if needed to adjust consistency.
  • Adjust salt and pepper to taste.
  • Note: If desired, substitute 2 ancho or 3 pasilla dried peppers for the chile and chili powder. Heat the broth to boiling and add the peppers to soak for about 5 to 10 minutes. Add spices and blend to make a spice puree. Use this as you would the spices.

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