Chinese Food Recipes and Cooking
Asian food need never be a once-a-week-restaurant treat again!
Free mouth watering Asian recipes, easy to follow & cook, Asian cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Noodles Delight
Fluffy Rice

Savory Chicken
Succulent Pork
Beef & Lamb
Fresh Fish
Delicious Eggs
Nutritious Tofu
Seafood Platter
Crunchy Vegetables
Assorted Dim Sum
Soothing Chinese Tea
Sauces & Seasoning
Desserts & Appetizers

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Cooking Methods

Chinese Restaurants
Learn to Speak Chinese
Asian Cooking Recipes
Chinese Cookbooks
Chinese Kitchen
Chinese Cooking Videos
Malaysian Recipes
Indonesian Recipes
Thai Recipes
Indian Recipes
Japanese Recipes
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Indian Recipe : Hyderabadi Chili Curry

This is a vegetarian dish

Serves 4 to 5
Preparation time: 15 minutes
Cooking time: 35 minutes


  • 1 cup green chilies (large), slit lengthwise and deseeded
  • 4 tbsp tamarind
  • ¼ cup coconut, desiccated
  • ¼ cup peanuts
  • 3 2/3 tbsp sesame seeds
  • 4 tsp coriander seeds, roasted
  • 4 tsp cumin powder
  • 2/3 onion seed
  • 20 curry leaves
  • 2 ½ tsp red chili powder
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 kg onion paste, browned
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 ½ cups oil
  • 2/3 tsp mustard seed
  • 2/3 tsp cumin seeds


  1. Soak tamarind in warm water for 10 minutes, squeeze out water, retain the pulp.
  2. Broil the coconut, peanuts and sesame seeds. Grind to a fine paste. Mix in coriander seeds, cumin powder, red chili powder, turmeric, salt, browned onion paste and ginger and garlic pastes.
  3. Fill this prepared paste into the slit green chilies. Keep aside.
  4. Heat oil in a wok, fry the green chilies to golden brown. Drain excess oil and keep aside.
  5. In the same oil, sauté the mustard seed, onion seed, curry leaves and cumin. Stir in left over ground paste and tamarind pulp, cook on low heat for 10 minutes.
  6. Add the fried green chilies, simmer for another 10 minutes and serve hot.

Asian Recipes
Indian Recipes
Japanese Recipes
Thai Recipes
Indonesian Recipes
Vietnamese Recipes
Malaysian Recipes
Singaporean Recipes
Cambodian Recipes
Burmese Recipes
Brunei Recipes
Laos Recipes
Phillipines Recipes
Sri Lankan Recipes



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2018 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/27/11.