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Chilli Corn Vada savoury doughnuts

* baking soda pinch
* corn cup 2
* curry leaves
* green chillis small 5
* jeera tbsp 1/2
* onion small 1
* rice flour cup 1
* salt to taste

1. Blind the corn in a food proccer add jeera & green chillis and make into a paste.
2. Mix the corn paste and add rice flour, curry leaves, a pinch of baking soda & onion in a bowl.
3. Heat oil in a pan and make your vada - they should brown rapidly. Beware of overcooking.

Submitted Wednesday 29th December 2010

Chilli corn fritters and tomato salsa

* 1 cup self-raising flour
* 2 eggs
* 420g can corn (drained)
* 3 green onions (thinly sliced)
* 1 small red chilli (deseeded and finely chopped)
* 1/3 cup rice bran oil

Tomato salsa
* 3 tomatoes, deseeded, finely diced
* 3 green onions, thinly sliced
* 2 tablespoons lime juice
* 1/3 cup fresh coriander leaves

1. Place flour in a bowl with salt and pepper. Add eggs and 1/4 cup cold water to a well in the flour. Whisk to combine. Stir in corn, onions and chilli.
2. Heat half the oil in a large, non-stick frying pan over medium heat. Using 1 heaped tablespoon of batter for each, cook 6 fritters for 2 to 3 minutes each side or until golden and cooked through. Remove to a plate lined with paper towel. Repeat with remaining oil and batter. Allow to cool. Place fritters in an airtight container.
3. Make tomato salsa by combining tomatoes, onions, lime juice and coriander in a bowl. Season with salt and pepper. Place salsa in an airtight container. Serve fritters with tomato salsa.

Submitted Wednesday 29th December 2010

Corn Chilli

* 2 tablespoons vegetable oil
* 1 diced onion
* 2 cans Mexican-style stewed tomatoes
* 1 can pinto beans, drained
* 1 can kidney beans, drained
* 1 pound frozen corn
* 2 teaspoons chicken bouillon granules
* 1 cup water
* 1/2 teaspoon salt
* 1 teaspoon cayenne pepper powder
* 2 teaspoons dried oregano
* 1/4 teaspoon ground black pepper
* 1 1/2 cups tomato sauce
* 2 tbsp tomato paste

Cook onion in oil over medium heat in a large pan for 1 minute. Stir in cayenne pepper and oregano then cook 1 minute more. Stir in the corn, tomatoes, pinto beans, kidney beans, chicken bouillon, water, salt, pepper, tomato sauce and tomato paste.

Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.

Submitted Wednesday 29th December 2010

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