Information om | Engelska ordet CHILLIES

Exempel på hur man kan använda CHILLIES i en mening

• A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India.
• In the end, the cooked haleem is garnished with fried onions, julienne-cut ginger, sliced green chillies, coriander leaves, lemon wedges, and chaat masala.
• Bhakri is typically served with yogurt, garlic chutney, pithla, baingan bharta, thecha (chutney made of green chillies and peanuts), preparations of green leafy vegetables and raw onion.
• The market focus is on local produce and local arts and crafts but there is always a range of products from the wider Yass Valley and beyond including fruit and vegetables, breads, cakes, jams, olives, chillies, sauces, biodynamic beef and a range of wines from the local area plus woollen and alpaca products and handmade goods of all types.
• Local farmers cultivate various tropical vegetables like chillies, brinjal, bottle gourd, bitter gourd, drumstick, ladies finger, pumpkin and different types of fruits like papaya, honey melons, passion fruit, banana, water apple and mango.
• After a few hours of marination, the meat is placed in a saucepan with the other ingredients that make up the "pasanda" itself—onions, coriander, chillies, and sometimes cinnamon or black pepper—then fried for 30 minutes to an hour.
• To prepare, mutton chunks are marinated overnight in fried onions, chillies, garlic, curry leaves and tamarind juice, then threaded on skewers and either pan-fried or grilled.
• Ipoh and Penang have different versions of the dish as well; certain stalls in Ipoh serve the dish with a red sweet sauce, thinly sliced pickled green chillies and fried shallots, while in Penang, a type of sweet, black shrimp sauce called hae ko is the main condiment.
• Dhokla is usually served with deep fried chillies and coriander chutney and garnished with fresh coriander and/or grated coconut.
• It is then allowed to cool to room temperature, after which it is seasoned with finely chopped green chillies, ginger, and curry leaves, and sometimes along with the tempering of black gram, mustard seeds, cumin seeds, and asafoetida.
• In Chettinad food, major spices used include anasipoo (star aniseed), kalpasi (a lichen), puli (tamarind), milagai (chillies), sombu (fennel seed), pattai (cinnamon), lavangam (cloves), punnai ilai (bay leaf), karu milagu (peppercorn), jeeragam (cumin seeds), and venthayam (fenugreek).
• He adds a lot of chillies in the dinner, but it backfires when Raja, Rashmi, and Chachi taste it and go outside to eat, leaving Jhumroo to eat the fiery food.
• Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, ghee, cumin, turmeric, coriander powder, garlic, chillies, ginger, amchoor or lemon juice, and garam masala.
• Green curry paste is traditionally made by pounding in a mortar green chillies, shallots, garlic, galangal, lemongrass, kaffir lime leaves, cilantro roots (coriander), and cumin seeds, white peppercorns, shrimp paste and salt.
• Uttapams are traditionally made with toppings such as tomatoes, onion, chillies, capsicum and coriander; other common choices are coconut, grated carrots and beets.
• The other crops that are grown are sugarcane, groundnut, pulses, cereal such as millet, chillies, cotton, and as well as gingelly.
• Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachan, tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir lime leaf, and cincalok – a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice and other side dishes.
• Paddu, also known as Kuzhipaniyaram, is a fermented South Indian dumpling that can be made spicy with chillies or sweet with jaggery.
• Typically the tomato puree, tomato paste, onions, salt and chillies are sauteed in oil and simmered into a sauce in which the rice is then cooked.
• Injipuli is a dark brown sweet-sour and spicy pickle made of ginger, tamarind, green chillies and jaggery mainly prepared in Kerala during Onam.

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