Chilli Con Carne

About Chilli Con Carne

Ingredients

• Soya granules, soaked in buttermilk for 15 minutes 1 cup
• Olive oil 1 tbsp
• Bay leaf 1
• Medium onion, chopped 1
• Garlic, chopped 1 tbsp
• Medium carrot, peeled and chopped 1
• Mixed capsicums, chopped ½ cup
• Cumin powder 1 tbsp
• Red chilli powder 1 tsp
• Cinnamon 1 inch
• Split skinless black gram (dhuli urad dal), soaked and parboiled ¼ cup
• Tomato puree 1 cup
• Juice of orange 1
• Dark chocolate 5 gms
• Fresh parsley sprigs 2 to 3
• Fresh coriander sprigs 2 to 3
• Salt to taste
• Fresh mint leaves 3 to 4
• Spring onion greens, chopped 1 stalk
• Brown basmati rice, steamed to serve

How to Make Chilli Con Carne (Stepwise Photos)

Method

1. Heat olive oil in a non-stick pan, add bay leaf and onions and saute for 1 minute. Add soya granules and saute for 2 minutes.
2. Add garlic and carrots and saute for 1 minute. Add capsicums, cumin powder, chilli powder and cinnamon and saute for 1 minute.
3. Add black gram, tomato puree and orange juice. Grate in chocolate, add 1 cup water and mix well. Cover and cook for 4-5 minutes.
4. Chop parsley and coriander sprigs and add to the pan. Add salt and mint leaves and mix well.
5. Transfer the chilli con carne into a serving bowl. Garnish with spring onion greens and serve hot with steamed brown rice.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps