Veg Chili Milli
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
Cabbage, cut to thin stripes 3/4 cup
Carrot, small 1
Capsicum, small 1
Paneer, crumbled 3-4 tblsp
Onion 1
Tomato puree/ tomatoes(2) 1/4 cup
Garam masala powder 1/2 tsp
Dhaniya powder optional 1 tsp
Red chilli powder 3/4
tsp Green chiles 2-3
Poblano (big green chile)
1 Cashews 12-14
Cream (nestle) 2-3 tblsp
Kasoori methi A pinch
Coriander leaves, chopped 2 tblsp
To temper:
Oil/ butter 2 tblsp
Jeera 1
Instructions:
Cut onion, cabbage, carrot and cabbage to fine strips, this makes the vegetables cook very fast. Slit the green chiles. Heat kadai with oil and temper with jeera. Add onion and both chiles and fry until transparent.
Grind cashew nuts with little water, to a very smooth paste. Set aside.
Add tomato puree. If you dont have puree,make you own by grinding the tomatoes. Fry until raw smell goes away. Add the ground cashew paste. Mix well. Make sure you add oil (1 or 2 tsp) at this stage to get the cashew paste fried easily and to make it non sticky. Add chilli powder, dhaniya powder, garam masala powder and kasooti methi at this stage and mix well. Oil should separate from the paste and cook until that in medium or low flame.
Add all the vegetables, salt and mix well. the vegetables will get cooked and volume reduces soon. Cook until the vegetables are done. Lastly add crumbled paneer.
Mix well and then add cream and mix well. Add more water/ milk to bring it to a consistency you prefer. Cook for 2 minutes in medium flame.
Notes:
If carrot is big, add only half of it. You can use all the three colours of capsicum to make it more appealing. This is a cashew based gravy, so taste may differ if the recipe is altered. The gravy and the vegetables should be in equal ratio. Colour of the dish depends on the tomatoes and red chilli powders colour. Since i used store bought tomato puree, the colour may be darker. Paneer crumbles can be added more according to your wish.
I beat the cream with little milk before adding to the gravy to get it smooth. You can use colourful capsicums for unique taste as each colour of capsicum has its own taste.
From rakskitchen.net