Learn how to make Chilli Sans Carne , a special recipe for vegetarians vegans by Anushruti.
Winter is here and so we bring to you a recipe which will warm you up. A special recipe by Anushruti,it is a treat for all you foodies, its spicy, tangy and rich with nutrients. You can have it for lunch and dinner or brunch even paired with a simple rice dish or with your favourite bread. So watch and learn how to make Chilli Sans Carne with Anushruti only on Rajshri Food.
|Kidney beans||1 1/4 Cup (20 tbs)|
|Green bell pepper||1|
|Red bell pepper||1|
|Tomato puree||2 Cup (32 tbs)|
|Brown sugar||1 Teaspoon|
|Cooked corn||175 Gram|
|Cumin powder||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Red chili powder||3/4 Teaspoon|
|Dried parsley||2 Teaspoon|
|Dried oregano||1 Teaspoon|
|Crumbled fresh cheese||200 Gram (paneer)|
1. Clean, wash and soak the kidney beans overnight or for a minimum of 6 hours.
2. Drain and cook the kidney beans with 2 1/2 cups (625 ml) water in a pressure cooker. Alternatively use a sauce pan. Reserve the water.
3. In a saucepan or a wok (I used a Le Creuset buffet casserole dish), heat the oil. Put in the chilies, Asafoetida and celery sticks and stir fry for a few seconds.
4. Add the chopped bell peppers and cook for a few minutes more until the pepper turn soft.
5. Put in ground tomatoes and cook for about 4 to 5 minutes until the oil separates. Stir in the sugar to balance the tart flavour of the tomatoes. Add the corn, all the spices and the rest of the ingredients.
6. Cook until the tomato is dry and all the water is absorbed. 7. Stir in the cooked kidney beans along with the reserved water and simmer for 15 to 20 minutes.
8. Stir in the paneer, mix well and cook for a couple of minutes more.
9. Serve hot or at room temperature with plain steamed rice or breads of your choice.