Mixed Bean Veg Chilli | Chilli non Carne

A spicy and tangy stew made with different kinds of chillies and peppers
05/11/2016 9:39:33 PM vindhyadesai

Vegetarian chilli or chilli non carne is a dish from the American and Mexican region. It is a spicy and tangy stew made with different kinds of chillies and peppers with tomatoes and beans as the base. It is thick like a gravy with different vegetables adding a lot of texture along with the beans.  This dish is high in protein and has various layers of flavours with each type of chilli adding its own flavour.
It can be served with various types of accompaniments like plain salted tortilla chips, pita chips, plain tortillas or tacos, cooked and fluffed up couscous. It can be served as starters with a big pot of chilli in the centre or even just on its own. I use this as a base for other dishes like enchiladas, burritos, filled tacos, all mouth watering Mexcian dishes. Make a big batch and use it for different recipes. I do this for atleast 2 meals.
Only one type of bean can be used or a mix like black eyed beans, red kidney beans, butter beans, lima beans, mung beans etc. If you do not have the types of chillies mentioned in this recipe substitute them with any type of Mexican chillies or bell peppers. Most supermarkets do stock these kinds of chillies in jars as pastes or powders, they stay good refrigerated for a few months. ... “Mixed Bean Veg Chilli | Chilli non Carne”

Tamatar Kaju Paneer

Lightly toasted paneer pieces in a thick creamy tomato cashew gravy
05/01/2016 12:34:59 PM vindhyadesai

A thick and creamy gravy made from tomatoes with lightly toasted soft paneer pieces to accompany rotis or naans. Tomatoes form a base for most gravies and generally never get highlighted. Thick, red, tangy and juicy, tomatoes add body and volume to any gravy. Here I have exclusively used tomatoes for the paneer pieces to float in and absorb all the flavour and tanginess. ... “Tamatar Kaju Paneer”

Rajma Masala

Cream and smooth rajma in rich tomato gravy. Goes well with rotis, steamed or jeera rice
04/05/2016 11:00:51 PM vindhyadesai

One of my favourite comfort foods. I make this for a Sunday afternoon with rice and we also eat it for dinner with rotis. The gravy is tangy because of the tomatoes yet creamy because of the butter and cream. Sounds quite rich. But one can even skip adding the butter and cream, they’re totally optional.
Rajma or red kidney beans are originally from Mexico. They use it to make Mexican chilli dishes. Rajma is very popular in North India especially in Jammu and Kashmir which forms a staple part of their food. Rajma is very high in protein. The most important thing to remember while cooking rajma is to soak them for atleast 10-12 hours. I usually soak them for 24 hours to reduce cooking time. You can pressure cook them or boil them in water till done.
... “Rajma Masala”