Harissa

#myrecipe

By Pankaj Chandra

May, 10th

574

Servings

1 person

Cook Time

1 hr

Ingredients

5 - 7

Ingredients

Red Pepppers 3
Olive oil 2 tbsp
Garlic 3 cloves
Red Chillies 2
Coriander seeds 1 & 1/2 tsp
Caraway seeds 1/2 tsp
Salt and pepper

Instructions

Grill the halved peppers skin side up until black. Place in a bowl tightly covered with cling film. When cooled you should be able to remove the skin easily. Roughly chop and set aside.
Dry roast the coriander and caraway seeds for approx. 1 minute only. Cool and grind to a powder in a pestle and mortar. Place peppers, spices, and all other ingredients into a food processor and blend until fairly smooth.
Season to taste. Transfer to a clean sterilised jar. This should keep in the fridge for up to 3 weeks.

Other recipes

Rajsthani Makki Dhokla

517

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.