Chilis

Quick and easy, mildly spicy, deeply flavorful. Guajillo chiles can be easy purchased in most markets or online. Equipment 12-inch nonstick skillet Kitchen shears Blender or food processor Ingredients 30 grams dried guajillo chiles 1/2 cup water 1/2 tablespoon soy sauce 6 cloves garlic; 2 chopped, 4 sliced thin 1 teaspoon salt, divided 907 grams (2 lbs) extra-large shrimp (21 to 25 per pound); peeled, deveined, and tails removed 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 3 tablespoons extra-virgin olive oil 2 tablespoons lime juice 2 tablespoons unsalted butter, cut in two pieces 2 tablespoons chopped fresh cilantro Preparation Chiles Using kitchen shears, stem guajillos- cut in half lengthwise and discard seeds. Cut guajillos into 1-inch pieces. Place guajillos In 12-once nonstick skillet and cook over medium heat, stirring often, until fragrant; 3 to 5 minutes. Transfer guajillos to a food processor or blender and and process until finely ground; about 2 minutes. Add water, Worcestershire, chopped garlic, and 1/2 teaspoon salt. Blend until smooth; set aside. Shrimp Pat shrimp dry with paper towels. Sprinkle with cumin, cayenne, and remaining 1/2 teaspoon salt. Heat 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add half the shrimp in an even layer and cook, without stirring, just until shrimp begin to brown on the bottom, but tops are still raw- about 2 minutes. Transfer to bowl. Repeat with 1 tablespoon oil and remaining shrimp. Transfer second batch to bowl with first batch. Combine Reduce heat to low. Add remaining 1 tablespoon oil and sliced garlic to now-empty skillet. Cook until garlic is fragrant and golden brown; about 2 minutes. Stir in reserved chili sauce. Add shrimp. Cook until shrimp are just cooked through; about 1 minute. Finish Off heat, stir in lime juice and buttter until butter is melted. Transfer to serving dish. Sprinkle with cilantro and serve.

Source http://www.manjulaskitchen.com/2009/07/07/chole-palak-chickpeas-with-spinach/ Special Equipment Food processor Ingredients 1 15oz can of chickpea 3 cups finely chopped spinach 2 medium tomatoes chopped ½″piece ginger 1 green chili (Serrano pepper) 3 tablespoon olive oil ¼ teaspoon asafetida (hing) 1 teaspoon cumin seed 1 tablespoon coriander powder ½ teaspoon turmeric one to two crushed dried red chili peppers, to taste ½ teaspoon salt adjust to taste ½ cup water ½ teaspoon garam masala Preparation Drain chickpeas; rinse well. Purée Purée in food processor: Tomatoes Green chilies/Serrano pepper Ginger Cook tomato purée Heat oil in a saucepan. Test the heat by adding one cumin seed to the oil; when the seed cracks, oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add: Tomato puree Coriander powder Turmeric Red chili peppers Cook three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity. Add Spinach Add to saucepan: Spinach Salt Water Cook, covered, four to five minutes on medium heat. Add Chickpeas Add chickpeas; mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on low heat for seven to eight minutes. Serve Add garam masala Serve with bread and/or rice.