1/2 green bell pepper 8 green chilies; remove stem 3 cloves garlic 1 Tbsp. lemon juice 1/2 tsp. salt or to taste 1/4 - 1/2 cup of water
1. Combine all the ingredients in a blender. 2. Mix until all the chilies have been minced. 3. Transfer into a clean jar and store in the fridge.
NOTE: You can use as many chilies as you want. 8 chilies makes this REALLY hot. Some people like their hot sauce watery, therefor adjust the water to your liking. DON'T FORGET TO USE CLOVES WHEN YOU HANDLE THE CHILIES.
This is enough for a family of 7. It can easily be halved.
3 cups of white basmati rice; rinsed until liquid is clear 1/4 cup of oil 1 onion; sliced 3 chicken cubes 4 cardamom pods 4 cloves 1 cinnamon stick 4 cups chicken stock (a little more might be needed)
1. Heat the oil in a flat bottomed pot. 2. Add onions, chicken cubes, cardamom, cloves, and cinnamon; saute until the onion are translucent. 3. Stir in the rice and the chicken stock; cover and bring to a boil. 4. Reduce heat and cook until the rice is tender. This can take between 15 - 20 minutes. 5. Fluff with a fork.
1 small onion; sliced 1/4 cup of raisins (I like to mix light colored raisins with dark one.) 1 Tb. ghee (clarified butter)
1. Melt the ghee over medium heat. 2. Add the onion and fry for 1 minute. 3. Add the raisins and cook for 1 minute. 4. Spoon the onion/raisin mixture over the rice.
I like my garnish to be orange. To do this, add food coloring to the onions before you cook them. I let the onions sit for awhile so the on…