Recipes with Red Chili
Got Red Chili in your pantry? Here are 19 recipes you can cook today.
Adai
Protein-rich thick crepe made of mixed lentils and rice. Best served with avial or jaggery.
Arhar Dal Yellow
Pigeon pea yellow dal, plain and comforting, tempered with cumin and asafoetida.
Brazilian Moqueca Baiana
Rich coconut milk seafood stew with white fish, bell peppers, tomatoes, garlic, coriander, and red palm oil (dendê).
Dal Tadka
Smooth yellow lentils tempered with ghee, cumin, garlic, and red chillies.
Hainan Chicken Rice
Prep Time: 25 mins Cook Time: 45 mins Renowned Singaporean and Hainanese culinary icon featuring silky, succulent poached whole chicken steeped in ginger, scallions, and aromatics, served over fragrant jasmine rice toasted in rendered chicken fat and simmered in poaching broth, accompanied by homemade ginger-scallion oil, dark sweet soy sauce, and fiery chili-garlic sauce. 1. Rub whole chicken generously with coarse salt inside and out to clean and smooth the skin; rinse and pat dry. 2. Stuff chicken cavity with crushed ginger slices, scallion stalks, and garlic. 3. Lower chicken into a large pot of simmering water with salt; gently poach at a bare simmer for 40 minutes until just cooked through. 4. Immediately plunge poached chicken into an ice bath for 10 minutes to lock in juices and create a delicate gelatinous skin; brush skin with toasted sesame oil. 5. In a pot, render chicken fat with garlic and ginger; add washed jasmine rice and sauté until translucent. Pour in seasoned chicken poaching broth and cook until fluffy and aromatic. 6. Prepare ginger-scallion sauce by pouring hot oil over minced ginger, scallions, and salt. 7. Chop chicken into neat portions and serve alongside fragrant rice, sliced cucumber, fresh cilantro, ginger-scallion oil, and chili-garlic dip.
Kadai Paneer
Spicy paneer sautéed with onions, capsicum, and freshly ground Kadai spices.
Kara Adai
Spicy and thick mixed lentil crepe served with fresh butter or jaggery.
Karuveppilai Sadam
Aromatic rice mixed with a freshly ground roasted curry leaves powder.
Keerai Masiyal
Healthy mashed spinach tempered with mustard, split urad dal, and red chillies.
Keerai Poriyal
Finely chopped amaranth leaves stir-fried and topped with coconut.
Kollu Sadam
Healthy and rustic variety rice made with horsegram and a roasted spice powder.
Pavakkai Pitlai
Bitter gourd cooked with chana dal in a tangy tamarind gravy, enriched with roasted coconut-spice paste.
Peanut Sundal
Healthy boiled peanut snack tempered with mustard, red chillies, and coconut.
Peerkangai Thogayal
A thick, flavorful chutney made with ridge gourd, roasted lentils, and red chillies, perfect for mixing with hot rice.
Puli Upma
Tangy upma made from rice rava and tamarind extract, flavored with roasted peanuts.
Tamarind Rice
A classic tangy and spiced rice dish flavored with tamarind paste, peanuts, and a special spice mix.
Three Cup Chicken
Classic Taiwanese sizzling clay pot dish of chicken thighs braised to a glossy glaze in equal parts toasted sesame oil, premium soy sauce, and Shaoxing rice wine with whole garlic cloves, ginger coins, and fresh Thai basil.
Tomato Chutney
Tangy side dish.
Vendakkai Poriyal
Okra sautéed with mustard, curry leaves, and fresh coconut.
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