This is a very simple pepper sauce I made with some of the peppers from my garden. You can add many other ingredients to these but I like to preserve all the flavour and heat of the chiles. If you want you can keep both a thin liquid sauce and a thick paste. Both will be anywhere between mild to insanely hot depending on your preference. The sauces pictured are very hot (orange) and stupid insane hot (red).
Orange peppers: Roatan pumpkin habanero, aji lemon-drop, bulgarian carrot pepper, and the tiny yucatan white habanero.
Red peppers: Kaleidoscope, purple serano, F1 super chile, trinidad pimento, the tiny black pearls, and one moruga scorpion front and centre. You don’t want to put too many scorpions in, trust me.
Millet flour is a very bitter, but nutritious type of flour that is used in India for baking flat breads, such as Rotla’s. They are an acquired taste to get used to. The flour had been with us for a few months now, and i definately wanted to use it, so i set out a set of items to make using this unique flour kind. First up, is Pancakes, something simple to see whether this flourcan be used for other things than just Rotlas.
Typically, pancakes are made with a white or wheat flour, and dont usually have much of a taste, which is why syrup is added. When made with Millet flour (also known as Bajra), the pancakes turn out to have some flavour, a certain bite to it that cannot be described. I mixed in a bunch of spices in anticipation of this, and it got covered quiet well, and maybe even complemented the unusual taste of Millet. Maybe next time i’ll try it with less spice to see how they would turn out.
You will need
- 3/4 cup Millet flour
- 1/2 cup whole milk
- 1 Egg
- Small pinch of Salt
- 1 tsp Sugar
- 1 tsp baking powder
- 1 tsp Cinammon powder*
- 1/4 tsp Nutmeg powder*
- 1 tsp Cardamon powder*
* items are optional, you can also add other things like chocolate chips and nuts and whatever else you want
- Add all the dry ingredients together, and stir well to incorporate all the spices.
- Add the egg, and a little milk to combine the ingredients and slowly add the milk in to get a very smooth paste.
- Add the rest of the milk to make a pancake batter consistency. Yes, it’ll look green, and yes it’ll be yummy.
- Let sit for a minute or two, and add more milk if necessary. The batter should be smooth and thick and pour able, but not to thick that it doesn’t pour, and not too thin.
- Next, heat up a non stick skillet to low-medium. Then make the pancakes! 1/4 cup per pancake is good, or more.
- Once the sides look dry, flip it over for another minute or so.
i must warn you, its pretty addictive.
Be warned. This recipe is not for the faint of heart. the chiles are HOT. so please adjust this to your own comfort level. Thai recipes are based upon individual taste, and some people may prefer 1 chile only, maybe only 1/2 chile. personally I like it hot so.. feel free to adjust to your personl comfort zone. enjoy!
- 1 lb cashew nuts
- 3 spring onions, sliced
- 2-3 red thai chiles, sliced (to taste)
- 2-3 green thai chiles, sliced (to taste)
- 1 tsp sea salt
- 2 cups vegetable oil
heat the oil over medium heat. Once heated, add cashews and fry until golden. Remove and drain cashews. Toss the cashews with the spring onion, chile and salt. Serve, ideally with a cold beverage, or two!