Chilli-garlic pumpkin seeds recipe
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Pumpkin seeds are seasoned with chilli, garlic and soy sauce, then roasted until golden and crisp.
5 people made this
- 450g pumpkin seeds
- 1 tablespoon olive oil
- 1 tablespoon chilli powder
- 1 tablespoon tamari soy sauce
- 2 teaspoons garlic powder
- salt to taste
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Preheat oven to 150 C / Gas 3.
- Mix pumpkin seeds, olive oil, chilli powder, tamari soy sauce and garlic powder in a resealable plastic food bag. Seal bag and knead to coat the seeds with seasonings. Spread coated seeds on a baking tray in an even layer.
- Bake in preheated oven for 15 minutes, then turn the seeds over. Bake until pumpkin seeds are lightly toasted and fragrant, about 15 more minutes. Remove from oven and sprinkle lightly with salt. Cool before serving; store in an airtight container in the fridge.
Reviews & ratingsAverage global rating:(6)
Reviews in English (5)
Although soy sauce and tamari [tuh-MAHR-ee] are both made from fermented soybeans, Japanese tamari is thicker, darker, and richer than its counterpart. Think of it as the kinder, gentler (and less salty) soy sauce. It has a more complex, smooth flavor compared to the sometimes harsh, overwhelming bite of a salty soy sauce.-21 Aug 2012
I added 1t. cumin and reduced the garlic powder to 1t. Awesome! I might buy more pumpkins just for the seeds to make again!!-14 Oct 2012
Sichuan Style Chilli Potato Recipe
Easy to make and delicious to eat, serve Sichuan Chilli Potato Recipe as a side dish along with Vegetable Manchurian Balls In Hot And Garlic Sauce and Vegetarian Hakka Noodles for your weekend meal.
Sichuan Style Chilli Potato Recipe is a sweet, tangy and spicy potato that is simple, delicious and easy to make. These Chilli Potatoes make a great appetizer for any party.
The best part of this recipe is that they get made in a jiffy if you already have some boiled potatoes.The sesame seed gives the crunchy texture in addition, garlic, ginger and sichuan sauce adds the required kick for this sweet potato.
Serve Sichuan Chilli Potato Recipe as a side dish along with Vegetable Manchurian Balls In Hot And Garlic Sauce and Vegetarian Hakka Noodles for your weekend meal.
if you are looking for more Appetizer Recipes, here are some:
Homemade chilli garlic sauce recipe
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 400 ml 1 x
Recipe for thai style homemade chilli garlic sauce. Easy to make hot chilli sauce recipe that comes handy while making asian recipes. Recipe with step by step pictures.
- 100 grams ripe red chillies
- 200 grams garlic, peeled
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup rice vinegar (or) apple cider vinegar
- 2 tablespoon sesame oil (plain – not toasted)
- 1 teaspoon salt
- 1 teaspoon corn starch / flour
- 2 tablespoon water
- Peel the garlic, wash and remove the stems from the chillies. Set aside.
- Take a mixie / food processor and grind the chillies and garlic to a coarse paste. Do not add any water while grinding.
- We need a coarse paste. Once the mixture is coarse, stop grinding and set aside.
- Take a pressure cooker and add in the coarse ground paste and the sugar. Add more sugar if you like your sauce on the sweeter side. Adjust the sugar according to your taste. Add in the water. Add in the rice vinegar (or) apple cider vinegar. Use whatever vinegar you have at home. It works just fine. I have used apple cider vinegar for making this recipe. Add in the sesame oil. This is plain un toasted sesame oil. Finally add in the salt.
- Mix everything well and pressure cook the sauce for 10 minutes. Ignore the number of whistles and cook the sauce on a medium flame. After 10 minutes, remove the sauce from heat and wait for the pressure to settle naturally.
- In the meantime, make a corn starch slurry by mixing the corn starch and water. Set aside.
- Open the cooker and add in the corn starch slurry to the sauce and simmer for 3-4 minutes till the sauce thickens up. The sauce will further thicken up as it cools. Its ok if the sauce looks a wee bit watery.
- Remove from heat and set aside to completely cool. Homemade chilli garlic is ready.
- Bottle the homemade chilli garlic sauce (use glass or ceramic to store the sauce) and refrigerate. The sauce will be good refrigerated for up to a couple of months.
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I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.
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Could you please let me know how many chilies are in 100 grams?
Did you figure out the quantity in cups by any chance? Thanks
Step #5 is a bit cryptic to me. Could you please elaborate?
Thanks for the recipe. Will definitely give it a try.
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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.
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Flowering sprout chips with nori and sesame salt
Flowering sprouts, or kalettes, are a cross between kale and brussels sprouts. They’re a relatively new ingredient to our supermarket shelves, and can be fried, steamed, boiled or roasted. If you can’t find them, just use brussels. The nori salt here makes double the amount needed, but it’s so good, I’d recommend making even more. It’s a wonderful way to season food, from boiled eggs to roast chicken and everything in between, and keeps very well.
Yotam Ottolenghi’s flowering sprout chips. Photograph: Louise Hagger/The Guardian
Prep 5 min
Cook 40 min
1 10cm x 10cm sheet nori seaweed
20g sunflower seeds
20g pumpkin seeds
10g white sesame seeds
10g black sesame seeds
1 tsp chilli flakes
Flaky sea salt
340g flowering sprouts (aka kalettes)
2 tbsp olive oil
100g mayonnaise, homemade or shop-bought, to serve
Heat the oven to 160C/320F/gas 2½.
Put a medium-sized frying pan on a medium heat, add the nori and dry-fry for six to seven minutes, turning once halfway, until it starts to brown and break apart easily. Break into very small pieces, either in a spice grinder or by hand (in which case the pieces will be slightly bigger) and put in a medium-sized bowl.
Return the pan to a medium heat, add the sunflower and pumpkin seeds, and toast for three to four minutes, until they have turned golden brown and the pumpkin seeds have popped. Tip them out on to a board, chop into rough 2-3mm pieces and add to the nori bowl.
Put all the sesame seeds in the pan and toast for two minutes until the white sesame turn golden brown. Add to the nori bowl, then stir in the chilli and a teaspoon and a half of salt.
Put the kalettes in a large bowl (cut any large ones in half lengthways, so they are all roughly the same size). Add the olive oil and a half-teaspoon of salt, and toss to coat evenly. Transfer the sprouts to a large oven tray lined with baking paper, spacing them well apart, and roast for 18-20 minutes, turning them once halfway through, until crisp and starting to brown.
Remove and serve warm with a bowl each of mayonnaise and nori salt alongside, for dipping.
Vegetables in Schezwan Chilli Garlic Sauce Recipe
To begin making Indo Chinese Mixed Vegetables In Szechuan Sauce, prep all the ingredients and keep ready.
In a mixing bowl, add the corn flour, schezwan sauce, soy sauce, vinegar and 1/4 cup of water. Whisk to make a smooth mixture and keep aside.
In a wok, add a teaspoon of oil, add the dry red chillies, ginger, garlic, spring onion bulb and saute for a few seconds. Add the remaining vegetables, sprinkle some salt and stir fry until the vegetables are just about cooked.
Add in the sauce mixture and keep stirring the sauce in the vegetable until the sauce thickens.
Add water if required to adjust the consistency of the sauce. Give the Vegetables in Schezwan Chilli Garlic Sauce a brisk boil. Once done, check the taste and adjust by adding additional chilli sauce if required or even salt.
Once done, turn off the heat, transfer the Vegetables in Schezwan Chilli Garlic Sauce into a serving bowl and serve hot.
Serve the Vegetables in Schezwan Chilli Garlic Sauce along with Chilli Coriander Fried Rice or Vegetarian Hakka Noodles and Chinese Darsaan Recipe With Ice Cream for a special weekend dinner.
Chelsie recommends using small or medium-sized seeds. Some larger seeds may be too tough to eat, although generally all seeds are suitable for consumption, so make a judgement call based on the seeds you’re faced with. Seeds straight from the pumpkin are usually white and they look different to the dark green seeds you see in packets. This is because the dark seeds are the inner kernel, and they’re so tricky to extract that we advise against it.
How To Make Spicy Marinated Beans
First off, prepare your beans by soaking them overnight and cooking them the next day. If you don&rsquot have beans to cook, simply use tinned beans for this recipe. Drain the beans and set aside while you prepare the marinade.
This spicy and tangy marinade for beans comes together beautifully and promises delicious flavour!
For the marinade: Simply combine good quality olive oil, lemon juice, lemon zest and red wine vinegar. Next add your flavourings such as garlic and chilli. I also added some curry powder and a pinch of cayenne pepper.
Don&rsquot forget to add finely chopped herbs like sage, parsley and dill for freshness. Lastly for texture, I added finely chopped red onion and celery.
Finally, make sure to season with loads of sea salt and black pepper.
Once you have mixed your beans with the marinade, transfer it to a glass jar and keep refrigerated for up to two weeks.
Method (tick as you go)
Cook the Pumpkin & Spinach Burgers according to instructions on the packet.
To make the dipping sauce, mix the juice with the soy, fish sauce, chilli, garlic and sesame seeds. Shred a handful of the coriander and add that as well.
Meanwhile, shred the carrot, red cabbage, and apple. Shred the rest of the coriander and toss everything together. Spoon a little of the salad into each lettuce leaf using it like a cup.
Cut the Pumpkin & Spinach Burgers into small pieces and add a couple to each lettuce cup.
Start off by making the dough. Place the flour, salt and yeast in a large bowl (or bowl of a stand mixer with dough hook attachment) and mix together with a wooden spoon to combine.
Add the lukewarm water and bring together, then tip out onto a clean surface and knead for about 10 minutes, until smooth and elastic (or use a dough hook on a medium speed for around 5 minutes). Transfer the dough to a lightly oiled bowl and cover with oiled cling film or a damp, clean tea towel. Leave to prove for 1-1.5 hours or until at least doubled in size.
Preheat the oven to 190c. While the dough is proving prepare the toppings. Toss the pumpkin in the nutmeg, fennel seeds, a little oil and some oil. Spread out onto a baking tray in an even layer and roast for 20-25 minutes or until tender, then set aside.
Meanwhile, heat some oil in a frying pan and add the onion. Cook until very soft, then add the crumbled up sausage, stirring occasionally until it&rsquos cooked through. Add the chilli, garlic and half the chopped sage and season well. Cook for a further couple of minutes then set aside
Once the dough is ready, knock back by punching down the centre. Split the dough into two and shape into balls. Cover with a damp tea towel
Heat your grill to 200c or higher. Heat a little oil in a large frying pan over a medium/high heat. Take your first ball of dough and, working quickly, stretch to the size of the pan, leaving the edges a little thicker than the centre. Place into the hot pan, stretching a little more and re-adjusting if necessary
Add half of the toppings, starting with the torn mozzarella, followed by the onion mix, the pumpkin pieces
Cook in the pan until the base is golden brown and crisp (around 3-4 minutes) then drizzle over a little more oil and transfer to the grill and continue to cook for around 5 minutes or until the dough is golden and cooked through and the toppings are nicely caramelised
To finish, garnish with the remaining sage. Repeat the process with the remaining dough and toppings.
Chilli-garlic pumpkin seeds recipe - Recipes
Well…what do you do with the fresh juicy White Pumpkin got from the Indian store? Hmm.. I know very few of the varieties but I bet this would be one of the best & easy way to eat this fresh pumpkin without loosing its texture and nutrients. Good… right.
White Pumpkin – 1 Palm size – 2 cups cut – cut into thin pieces as shown in pic
Buttermilk – 4 Cups
Garlic pods – 2
Green chillies – 4
Red chillies – 2
Ajwain – 2 tsp
Mustard seeds -1/2 tsp
Methi seeds – 1/2 tsp
Zeera – 1/2 tsp
Turmeric – 1/2 tsp
Curry leaves – 1 sprig
Oil – 2 Tbsp
- Wash pumpkin and cut into thin pieces as shown in pic.
- In a pan, pour 1 Tbsp oil. Add the cut pumpkin and some salt. Saute on high flame covering with lid for about 1 min and then without lid for 1 more min or until tender & crunchy.
- Meanwhile, prepare buttermilk by whisking yogurt/curd and water together.
- Prepare chilli-garlic paste by grinding garlic and green chillies together.
- Do the seasoning with ajwain, mustard, zeera, methi, red chillies, turmeric and curry leaves.
- Add the sauteed pumpkin, chilli-garlic paste, seasoning and salt to the buttermilk. Stir well.
That’s it! Flavorful and crunchy White Pumpkin Majjiga Chaaru is ready to serve with white rice.