Kashmiri Hot Sauce Recipes

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KASHMIRI HOT SAUCE



Kashmiri Hot Sauce image

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat. This recipe is from Gunpowder, an Indian restaurant in London.

Categories     Bon Appétit     Chile Pepper     Tomato     Spice     Condiment/Spread

Yield 1 cup

Number Of Ingredients 10

1/2 teaspoon fennel seeds
1/4 teaspoon black or brown mustard seeds
1 medium tomato, halved crosswise, seeds removed
5 fresh red chiles (such as Fresno)
2 tablespoons distilled white vinegar
1 teaspoon Kashmiri chili powder or paprika
1 teaspoon kosher salt
1/2 teaspoon sugar
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Toast fennel seeds and mustard seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Finely grind in spice mill or with mortar and pestle. Transfer back to pan.
  • Pulse tomato and chiles in a food processor until finely ground. Transfer to saucepan with ground spices and mix in vinegar, chili powder, salt, and sugar. Bring to a simmer over medium heat, stirring often; cook until chiles are soft and sauce is slightly thickened, 5-7 minutes. Let cool.
  • Do Ahead:
  • Hot sauce can be made 1 week ahead. Cover and chill.

KASHMIRI ROGAN JOSH



Kashmiri Rogan Josh image

A Kashmiri classic, Rogan josh, is a hearty lamb stew that is packed with flavour.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 22

5 tablespoons vegetable oil
7 black peppercorns, left whole
3 black cardamom pods, left whole*
5 green cardamom pods, left whole*
4 whole cloves
1 cinnamon stick
1 piece mace
1 onion, finely chopped
1 (1 1/2-pound) leg of lamb or mutton, bone intact, cut into pieces
6 garlic cloves, peeled, left whole
1 (3/4-inch) piece fresh ginger, peeled and cut in half
Water, as needed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon red chile powder
2 teaspoons ground fennel seeds
1 1/2 teaspoons garam masala
2 tomatoes, blended to a pulp in a food processor
3 tablespoons plain yogurt
Kosher salt
Boiling water, as needed
Handful chopped fresh cilantro, leaves and stems

Steps:

  • Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.
  • Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over.
  • Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to a fine paste. Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.
  • Stir in the ground coriander, cumin, red chile powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.
  • Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
  • Add enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through.
  • Stir in the chopped fresh cilantro just before serving.

HABANERO HOT SAUCE RECIPE BY TASTY



Habanero Hot Sauce Recipe by Tasty image

Here's what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar

Provided by Julie Klink

Yield 6 cups

Number Of Ingredients 9

10 habanero peppers, seeded, halved
6 cloves garlic, smashed
2 tablespoons olive oil, divided
1 cup carrot, chopped
1 onion, chopped
1 ½ teaspoons salt
2 cups water
¼ cup lime juice
¼ cup white vinegar

Steps:

  • Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  • Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
  • Roast for 10 minutes, until the edges of the peppers are brown.
  • Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
  • Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
  • Remove the pot from the heat and let cool.
  • Pour the vegetable mixture into a blender and puree until smooth.
  • Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
  • Enjoy!

Nutrition Facts : Calories 88 calories, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams

AUTHENTIC MEXICAN HOT SAUCE



Authentic Mexican Hot Sauce image

This is my version of my favorite taco wagon's 'earthy' hot sauce of which I can never get enough. It is a little time consuming, but well worth it. I put it on everything from eggs to tacos, quesadillas, and salads. You can use any combination of chiles (cascabel, chipotle, Californian, New Mexican). For a hotter sauce, you can use all hot New Mexico chiles or add a few dried arbol chiles. For a tangier sauce, add the juice of 1 lime.

Provided by Nyteez.com

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

1 dried guajillo chile
1 dried chile negro (pasilla) pepper
2 dried New Mexico chile pods
1 ½ cups warm water
2 cloves garlic, pressed
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon packed brown sugar
1 teaspoon white vinegar

Steps:

  • Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
  • Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes.
  • Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.

Nutrition Facts : Calories 5.3 calories, Carbohydrate 1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 195.8 mg, Sugar 0.4 g

KASHMIRI ROGAN JOSH



Kashmiri rogan josh image

Anjum Anand's recipe for this Indian lamb curry is slowly stewed for melt-in-the-mouth meat and a rich, spiced sauce

Provided by Anjum Anand

Categories     Dinner, Lunch, Main course, Supper

Time 1h50m

Number Of Ingredients 18

2 black cardamom pods
8 green cardamom pods
6 cloves
5cm/2in cinnamon stick
2 dried bay leaves
2 tsp cumin seeds
5-8 mild Kashmiri chillies or red chilli powder, to taste
8 large garlic cloves
25g ginger , peeled and cut into large pieces
5-6 tbsp vegetable oil or ghee, or a mixture of both
800g diced leg of lamb
300g natural full-fat yogurt
1 tbsp ground coriander
2 tsp ground fennel seeds
0.75-1 tsp garam masala
2-3 tbsp ground almonds
handful fresh coriander , chopped
naan bread , to serve (optional)

Steps:

  • Using a spice grinder or a pestle and mortar, grind the black and green cardamom pods, cloves, cinnamon stick, bay leaves, cumin seeds and chillies to a fine powder and set aside.
  • In the small bowl of a food processor, whizz together the garlic and ginger with a good splash of water to a purée. Heat the oil in a large non-stick saucepan, add the lamb and brown well for 8-10 mins over a high heat. Add the purée and turn the heat down to medium, stirring constantly, as the mixture begins to reduce. The purée is ready when you see clear oil in the pan, this will take 3-5 mins.
  • Give the yogurt a good stir to break up any lumps, then add half of it to the pan. Cook over a medium-high heat, stirring constantly and briskly, folding the yogurt into the lamb, for 8-10 mins until it has been fully absorbed by the meat. Repeat with the next batch of yogurt, stirring constantly as before. Once it is boiling, turn down to a simmer and stir occasionally until it has reduced by about a third. Add the reserved ground spices, the ground coriander and some seasoning.
  • Cook for a few mins, stirring continuously, then cover with a lid and leave over a low heat for 1 hr 10 mins, stirring occasionally, until the meat is tender. If the sauce looks dry, add a splash of water.
  • Grind the fennel seeds to a fine powder in a spice grinder or pestle and mortar, then add to the pan with the garam masala, ground almonds and some black pepper. Taste and adjust the seasoning, then cook for 1 min. Sprinkle over the coriander and serve with naan bread, if you like.

Nutrition Facts : Calories 640 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.5 milligram of sodium

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