60 Ways Chillies. Great Recipe Ideas with a Classic by MCIA

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Place capsicums, tomatoes and olives in a salad bowl. Add pasta and toss well. • Prepare dressing. Combine dressing ingredients in a mixing bowl. Pour over salad and toss well. • Serve garnished with grated Parmesan cheese. 90 ml (3 fl oz / 3/8 cup) 2 cloves, peeled and minced 3 Tbsp to taste to taste V E G E TA R I A N 51 channa dhal with capsicums Serves 4–6 Ingredients Method Channa dhal • Drain soaked dhal. Bring a pot of water to the boil. Add dhal 225 g (8 oz), washed and soaked for 2 hours Vegetable oil 4 Tbsp Mustard seeds 1 tsp 1 Cumin seeds /2 tsp Onion 1, peeled and finely chopped Garlic 3 cloves, peeled and finely chopped Ground cumin 2 tsp 1 Ground turmeric /2 tsp Cardamom seeds 2 tsp Salt 11/2 tsp Tomatoes 2, peeled and diced Red capsicum (bell pepper) 1, cored, seeded and diced Green capsicum (bell pepper) 1, cored, seeded and diced 52 This colourful dish originates from Gujarat, India.

Toss the cabbage occasionally during this period. • Rinse cabbage with cold water, drain and squeeze out as much water as possible. • Place cabbage and remaining ingredients in an airtight container and mix well. Set aside for 2–3 days in a cool place. Store refrigerated. NOTE To achieve a fully fermented kimchi, you can also opt to put it in a jar and leave for 3–7 days at room temperature. Store refrigerated. SOUPS & APPETISERS 29 >> vegetarian grilled capsicums and vegetables 32 chunky capsicum salad 35 fig and chilli tagliatelle 36 roasted vegetables in red wine 39 spicy mixed vegetables 40 baked golden pasta 43 fragrant sesame stir-fry 44 spicy cauliflower with garlic 47 red cabbage, carrot and piman pepper salad 48 fusili salad with capsicums and parsley 51 channa dhal with capsicums 52 crispy bean curd with spicy peanut sauce 55 31 grilled capsicums and vegetables 2, cored, seeded and halved Yellow capsicums (bell peppers) 2, cored, seeded and halved Courgettes (zucchinis) 2, cut into small cubes Cherry tomatoes 225 g (8 oz), halved Black olives 12, pitted Walnuts (optional) 2 Tbsp, chopped Dressing Pesto Olive oil Balsamic vinegar 32 V E G E TA R I A N Serves 2–4 Method Ingredients Red capsicums (bell peppers) Reminiscent of typical Mediterranean fare, this simple and refreshing salad is also colourful and attractive.

Add salt and tomatoes. Stir-fry for 2 minutes. • Add capsicums and dhal. Reduce heat and simmer for 10 minutes. Serve immediately. crispy bean curd with spicy peanut sauce A favourite Malay dish of crisp, golden bean curd and spicy, nutty peanut sauce. Serves 4 Ingredients Method Cooking oil for deep-frying Firm bean curd Bean sprouts • Heat oil in a wok over medium heat. Deep-fry bean curd Cucumber Peanut Sauce Red chillies Garlic Tamarind pulp Sugar Peanuts 4 cakes 150 g (51/3 oz), rinsed, tailed and blanched 1, peeled and sliced 3 3 cloves, peeled 1 rounded tsp, mixed with 4 Tbsp water and strained 2 Tbsp 200 g (7 oz), roasted and chopped until light golden brown in colour.

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