Indianstuffedanaheimchilepeppers Recipes

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INDIAN-SPICED PEPPER STEAK



Indian-Spiced Pepper Steak image

Whether you are already a fan of Indian takeout, or are just looking for a new way to cook beef, you'll love this quick, easy dinner. The secret to its Indian-spiced flavor is a mixture of warm, earthy spices with bright vegetables and hot peppers.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 39

1 1/4 to 1 1/2 pounds beef flank, skirt or flap (bavette) steak
1 teaspoon (scant 1/3 palm full) coriander seed
1 teaspoon cumin seed
1 teaspoon mustard seed
1 teaspoon black peppercorn
2 teaspoons chili powder (Gebhart's preferred brand) or 1 teaspoon cayenne pepper or pepper sauce
About 1 teaspoon garam masala
About 1 teaspoon ground turmeric
1 large red onion
1 large bell pepper, red or yellow
2 to 3 (medium to spicy heat level) red or green finger chilies or Serrano peppers
1 inch ginger root
1 small garlic bulb, 5 to 6 cloves
High-temp cooking oil, such as peanut or safflower
Salt
A few curry leaves, optional but recommended
Juice of 1 lemon OR a few tablespoons Shaoxing or sherry OR 2 tablespoons vinegar, sherry or apple cider
A handful of cilantro tops, chopped
Traditional Basmati, for serving, optional, recipe follows
Grilled naan, for serving, optional
Mango chutney, for serving
Mumbai Mule, for serving, recipe follows
2 quarts water
1 1/4 cups basmati rice
Salt
5 cardamom pods or 1 black cardamom pod
A small piece cinnamon stick
2 crushed cloves garlic
A few curry leaves
1 cup water
1 cup sugar
5 or 6 fresh lavender sprigs
Chili powder, for rimming the serving mug
Ice
1 1/2 ounces vodka
1/2 ounces fresh squeezed lime juice
1/4 teaspoon turmeric powder
3 ounces ginger beer
Lavender sprig and lime wheel, for garnish

Steps:

  • Gather all your ingredients and place around large work area, near stove.
  • Pat meat dry and cut it into 3 or 4 portions, then thinly slice the meat into strips against the grain of the meat.
  • Place a small skillet with seeds and peppercorns over medium heat and toast a minute until fragrant. Place in spice mill and grind. Combine with chili powder, garam masala and turmeric. (Ready-ground spices can be substituted but toasted whole seeds and peppercorns that are freshly ground are a little deeper and bigger in flavor.)
  • Peel and chop red onion. Seed and thinly slice bell pepper. Thinly slice or chop the fresh chili peppers. Seed if you prefer milder food or leave seeds in for extra spicy. Grate or mince ginger and garlic.
  • Heat a large cast-iron skillet over medium-high to high heat. Add oil, 2 turns of the pan, and cook beef in single layer to brown and crisp, 2 to 3 minutes on each side. Season with salt and remove to platter. Add more oil, another turn of the pan, and add onions and peppers, toss 3 minutes. Add ginger, garlic and curry leaves and toss a minute more. Add beef back to pan, sprinkle in spice blend, toss to combine with peppers and douse with lemon juice, sherry or vinegar. Garnish beef with cilantro. Serve beef with rice or grilled naan, mango chutney and Mumbai Mule.
  • Bring water (with or without aromatics) to a boil. Add rice and salt and cook in boiling water, 12 minutes. Rinse in strainer using HOT water, drain and remove aromatics if using.
  • For the simple syrup: Heat the water and sugar in a small saucepan until sugar is melted. Add lavender and let cool. Store in refrigerator.
  • For the mule: Run a fresh cut lime over the rim of a copper mug or rocks glass. Place rim of glass upside down into a saucer filled with chili powder to coat the rim. Fill glass with ice. Place vodka, lime juice, turmeric, ginger beer and 1/2 ounce lavender simple syrup into glass. Stir gently and garnish with a lavender sprig and lime wheel.

INDIAN STUFFED ANAHEIM CHILE PEPPERS



Indian Stuffed Anaheim Chile Peppers image

There are a lot of variations to Stuffed Peppers. Try this version of Peanut Stuffed Peppers recipe made with mild and flavorful Anaheim peppers. They are great appetizer or snack idea. This recipe comes from ShowMeTheCurry.com

Provided by ShowMeTheCurry.com

Categories     Peppers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 large anaheim chilies (any mild pepper will work)
1 cup roasted peanuts, roughly crushed
salt, to taste
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon mango powder (Amchur)
red chili powder, to taste
1 tablespoon oil

Steps:

  • Make a lengthwise slit in the peppers and remove the seeds.
  • In a bowl, mix together crushed peanuts, salt, turmeric powder, coriander powder, dry mango powder and red chili powder.
  • Generously fill peppers with the peanut mixture.
  • Lightly coat outside of peppers with a little oil (using pastry brush or hands).
  • Place peppers in a microwave safe dish and microwave for 3 minutes. Check the peppers and turn if necessary. Microwave for additional 2 minutes (or more as necessary - peppers should wilt a little but still hold their shape).
  • Heat little oil in a flat skillet. Place peppers on the skillet to brown them. Flip the peppers and brown other side also. Some peanuts may spill out - it's ok.
  • Remove from skillet and serve hot or at room temperature.
  • Tip: Buy similar size peppers so they cook evenly.

Nutrition Facts : Calories 384.3, Fat 31.7, SaturatedFat 4.4, Sodium 465.1, Carbohydrate 17.5, Fiber 5.4, Sugar 5.1, Protein 14.6

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