Fragrant Ginger Hot Pepper Sauce Recipes

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FRAGRANT GINGER-HOT PEPPER SAUCE



Fragrant Ginger-Hot Pepper Sauce image

Make and share this Fragrant Ginger-Hot Pepper Sauce recipe from Food.com.

Provided by Diana Adcock

Categories     Chinese

Time 12m

Yield 1/2 cup

Number Of Ingredients 8

1 teaspoon vegetable oil
1/4 cup minced peeled gingerroot
2 teaspoons crushed red peppers
1/2 teaspoon salt
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1/4 cup minced green onion
2 1/2 teaspoons water

Steps:

  • Heat veg oil in a small skillet over medium heat.
  • Add minced ginger root, red pepper, salt and garlic; saute 2 minutes.
  • Remove from heat; spoon into a small bowl and stir in remaining ingredients.

INDIAN CHEESE AND RED PEPPERS IN FRAGRANT SPINACH SAUCE



Indian Cheese and Red Peppers in Fragrant Spinach Sauce image

Provided by Julie Sahni

Categories     Blender     Food Processor     Cheese     Ginger     Sauté     Diwali     Spice     Spinach     Bell Pepper     Hot Pepper

Yield For 4-6 persons

Number Of Ingredients 13

Indian cheese (paneer) made with 8 cups milk (see tips, below) or 8 ounces farmer's cheese or 2 cakes tofu, sliced as paneer
2 cups cooked spinach
1 sweet green pepper, cored and seeded
6-8 tablespoons light vegetable oil
1/3 cup all-purpose flour for dusting
1 1/2 cups finely chopped onion
2 tablespoons grated or crushed fresh ginger
1/2 teaspoon turmeric
4 hot green chilies, minced
1/2 cup water
1 teaspoon coarse salt, or to taste
2 medium-size sweet red peppers, cored, seeded, and cut into 1-inch-wide strips
2 teaspoons garam masala (see tips, below)

Steps:

  • 1. Lay the paneer, farmer's cheese, or tofu pieces in a single layer on a cookie sheet lined with paper towels and let dry for 10 minutes (this will enable them to hold their shape better during cooking).
  • 2. Puree the spinach and green pepper together in a food processor or blender. The puree should be as fine and velvety as you can make it.
  • 3. Heat 4 tablespoons of the oil in a large, heavy, nonstick pan over medium heat. Dust the paneer pieces lightly with flour and add them to the pan. Fry them in batches, turning and tossing them until they turn light golden (about 2 or 3 minutes per batch). Watch carefully to ensure that they do not burn. Take them out and put on a dish and set aside.
  • 4. Add 2 more tablespoons of oil to the same pan, along with the onion. Fry the onion, stirring constantly, until brown (about 20 minutes). Add the ginger and fry for an additional 2 minutes. Add the turneric and green chilies, stir for a few seconds, then add the spinach puree along with 1/2 cup water, salt, and sweet red peppers. Mix well and bring to a boil. Lower heat and cook, covered, for 2 minutes. Add the fried paneer pieces, mix again thoroughly, and continue cooking for 2 more minutes. Stir in the garam masala.
  • When ready to serve, heat thoroughly and, if desired, fold in the remaining 2 tablespoons of oil to glaze and mellow the sauce.

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