Muhammara Dip | महम्मारा डीप | Roasted Red Pepper and Walnut Dip | Sanjeev Kapoor Khazana
A spicy, nutty and a vibrant-looking Middle Eastern dip. Needless to say, serve with pita bread or lavash and some salad. Sounds amazing right?
MUHAMMARA DIP
Ingredients
3 medium red capsicums
3 tbsps olive oil + for brushing + for drizzling
1 tbsp finely chopped garlic
1 tsp cumin seeds
1 medium onion, finely chopped
½ tsp red chilli powder
½ cup fresh breadcrumbs
2 tbsps walnuts, toasted and chopped
2-3 tsps lemon juice
Salt to taste
Grilled pita breads to serve
Salad to serve
Toasted walnuts for garnish
Fresh coriander sprig for garnish
Method
1. Preheat the oven at 200°C.
2. Brush some olive oil on the red capsicums and place on a baking tray. Keep this in the preheated oven and roast for 30-35 minutes.
3. Bring the baking tray out of the oven. Allow to cool slightly.
4. Peel the roasted red capsicums, discard the seeds and roughly chop them. Allow to cool completely.
5. Heat olive oil in a non-stick pan. Add garlic and cumin seeds and mix well. Cook for 1-2 minutes.
6. Add onion, mix and cook till translucent. Add red chilli powder and sauté for 1 minute. Switch the heat off and allow the mixture to cool slightly.
7. Put the chopped roasted red capsicums and the sautéed onions in a blender jar. Add fresh breadcrumbs, walnuts, lemon juice and salt and blend to a semi-fine paste.
8. Transfer the mixture into a serving bowl. Drizzle a little olive oil and garnish with toasted walnuts and coriander sprig. Serve with grilled pita breads and salad.
Click to Subscribe:
For more recipes :
Get Certified on Sanjeev Kapoor Academy :
To get recipes on your Google or Alexa devices, click here :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :
Instagram :
#SanjeevKapoor #muhammaradip #muhammara #muhammararecipe
sanjeev kapoor,sanjeev kapoor recipe,sanjeev kapoor recipes,khana khazana,chef sanjeev kapoor,khana khazana recipes,masterchef sanjeev kapoor,indian recipes,master chef,indian food,recipes,muhammara dip,muhammara dip recipe,how to make muhammara dip,muhammara sauce,red pepper dip,red pepper walnut dip,red pepper dip recipe,how to make red pepper dip,roasted red pepper dip,red pepper walnut dip recipe,roasted bell pepper dip,dip recipes,महम्मारा डीप
Chiles en Nogada
Chiles en Nogada are stuffed poblano peppers with flavorful meat picadillo filling. Creamy walnut sauce, pomegranate and cilantro garnish the top. Make this recipe for an impressive Mexican meal!
=========================================
CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
4 poblano peppers , roasted and peeled
Filling
1 lb chicken breasts skinless, boneless , diced
1 medium onion , diced (separated)
1 tbsp vegetable oil
1 tsp ground cumin
1 tsp each salt and ground black pepper
1/2 Granny Smith apple , peeled and diced
1/2 pear , diced
1/4 cup dried cranberries
1/4 cup dried apricots , chopped
2 cloves garlic , minced
2 tbsp roasted pumpkin seeds (pepitas)
2 tbsp tomato paste
1 cup dry white wine
pinch of sugar
Sauce
1 tbsp vegetable oil
2 cloves garlic , minced
1 cup dry white wine
2 cups heavy cream
1/3 cup walnuts , ground
Salt and freshly ground black pepper , to taste
Garnish
Fresh cilantro leaves , for garnish
Pomegranate arils , for garnish
Instructions
Chiles
Start your grill, broiler, or over an open flame on the stove top, char the outside of the peppers completely. Allow to cool and scrape off the outer skin off. Make a small incision down one side and open partially. Remove any membrane threads and seeds. Set aside.
Meat and Fruit Filling
Add the vegetable oil to a medium sauté pan over medium heat. Add half of the diced onions and cook until translucent, about 5 minutes. Add the chicken, cumin, kosher salt and pepper and cook for about 5 minutes more.
Add the diced apples, apricots, cranberries, pears, garlic, pumpkin seeds and cook for 3 minutes. Stir in the tomato paste and cook for 3 more minutes. Add the white wine and simmer until the chicken is tender and sauce has thickened, about 5 minutes. Season with sugar, salt and pepper to taste, and then remove from the heat. Set aside to cool slightly.
Stuff each poblano pepper with a quarter of the chicken mixture and set aside. Gently wrap the sides together so pepper encases filling.
Nogada Sauce
In a medium skillet over medium heat, cook the other half of the diced onion in the oil until translucent, about 5 minutes. Add the minced garlic and cook for 3 minutes. Add the wine and simmer until it is almost completely evaporated, about 10 minutes. Add the heavy cream and simmer until reduced by half, about 10-15 minutes more, stirring occasionally. Stir in the chopped walnuts and season to taste with salt and freshly cracked black pepper.
Pour the walnut cream sauce on top of each stuffed poblano pepper and sprinkle with the cilantro and pomegranate arils.
Notes
Recipe adapted from James Beard Award-nominated chef Silvana Salcido Esparza of Barrio Cafe in Phoenix, Arizona. This uses a picadillo with traditional apple and pear fruit, stuffed into a roasted poblano, and a walnut-based cream sauce with pomegranate seeds.
The only difference is that chicken was used instead of pork. I’ve seen beef, chicken, pork and even turkey as the picadillo base.
=========================================
Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too!
FOLLOW ME HERE:
Facebook:
Instagram:
Pinterest:
Twitter:
Email: kevin@keviniscooking.com
Chiles en Nogada - Stuffed Poblano Pepper Recipe - Mexican Stuffed Peppers - Mexican Cuisine
Chiles en Nogada - Stuffed Poblano Pepper Recipe - Mexican Stuffed Peppers - Mexican Cuisine
*Note: After stuffing the peppers, warm in the oven if you desire warmer peppers.
Stuffing:
1 pound ground beef
2 tomatoes
1 plantain
1 apple
1 peach
1/2 onion
2 large garlic cloves
1/2 cup olives
1/2 cup almonds (without skin)
1/3 cup pine nuts
1/4 cup raisins
2 cloves (ground)
1/2 teaspoon cumin
1/4 teaspoon cinnamon
handful of parsley
pomegranate seeds
salt and pepper to taste
Sauce:
4oz cream cheese (half package)
1/2 cup mexican sour cream
3/4 cup nut of choice (pecans, almonds, or walnuts)
pinch of sugar
salt to taste
Instagram:
Facebook:
Twitter:
Pinterest: