goan chili rolls

goan chili rolls

These chili rolls were a staple growing up in Bombay (I know I still call it that and need to get used to saying Mumbai). We had two food breaks every day at school and if I remember correctly either one or both of those breaks were committed to eating these guys (maybe a few). They would come wrapped up like tootsie rolls in white paper. But they were not called chili rolls as I have labeled them here, instead there were known as "hot dogs" but they are basically chili dogs without the "dogs" so I decided to simply go with "chili rolls". Either way, call it what you may, if you wanted intense hot and spicy flavors wrapped up in a bread roll with a mild hint of sweetness, this will please you! 


Chili should be fiery, there are several chili peppers here and I've bumped up the dial on the heat by adding in some Sriracha sauce (which is completely optional), all you need to do is stuff your bun up good. Traditionally, they are made with ground beef to make them leaner, I've substituted the beef with turkey but chicken or a leaner ground beef will also work equally well. 


These rolls are really good with a cold glass of chilled beer and enjoy the explosion of flavors. You can probably fill up more than 8 hot dog buns depending on how you load them. 

goan chili rolls indian food

goan chili rolls

yields: 8 hot dog buns


2 tablespoons olive oil
1 1/2 cups red onion, finely chopped
4 garlic cloves, peeled and minced
1 tablespoon ginger root, peeled and grated
4-6 green thai chili peppers, finely minced
1/4 cup tomato paste
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds, ground
1 teaspoon molasses
2 lbs ground turkey/chicken/beef, lean
1 1/2 cups red wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
1 tablespoon sriracha, generous (optional)
6 whole-wheat bread rolls
a few green ends of fresh scallions, thinly sliced for garnish

1. Heat the oil in a thick bottomed saucepan with a lid on medium high heat. When the oil is hot, add the onions and sauté for 3-4 minutes until translucent. Add the garlic and ginger and cook for another 30 seconds. Add the chili peppers, tomato paste, turmeric, cumin and molasses and cook for 1 minute with constant stirring. 
2. Fold in the ground turkey and stir until the ingredients are combined. Cover with a lid and reduce the flame to medium-low and cook for another 30 minutes or until the meat is completely cooked. You might need to stir the contents of the saucepan occasionally to ensure that the ground meat does not form large clumps. 
3. Once the meat is cooked, add the vinegar, salt, pepper, and sriracha. Cook for another 20 minutes with occasional stirring until almost all the liquid has evaporated. Leave the lid half cracked open slightly to allow the liquid to evaporate. Once the liquid has evaporated, remove from stove and keep aside until read to serve.
4. To serve, load up the hot dog buns with a generous helping of the chili and garnish with scallions. You can also top them off with some sriracha sauce. 

chocolate chili frozen yogurt

frozen chocolate chili yogurt

I did a bunch of crazy things last weekend that included attending a "Winter Tops and Summer Shorts" theme party. That's right sweaters and shorts during the season of the polar vortex, it was an absolutely insane idea by my friend Alex but also one of the funnest parties, I've been to in a while.

frozen chocolate with chili yogurt

I figured if that can happen, frozen sweet foods can happen too and should. So here I am with a delicious rich and creamy chocolate yogurt recipe that has chili in it to keep you warm. I used a dried ancho chili powder which is basically a dried up poblano pepper. The dash of chili adds a hint of smoky sweetness to the dark chocolate which really enhanced the flavors. 

serving frozen chocolate chili yogurt

I adapted and modified the basic frozen yogurt recipe from my all time favorite frozen dessert cookbook, 

Jeni's Splendid Ice Creams at Home

frozen chili chocolate yogurt

chocolate and chili frozen yogurt


1 generous quart


1 quart (32 ounces) plain low-fat greek yogurt

2 tablespoons + 1 1/2 cup whole milk

2 tablespoons cornstarch (cornflour)

2 ounces (4 tablespoons) cream cheese, softened to room temperature

1/4 cup heavy cream

6 tablespoons unsweetened dark cocoa 

1/4 teaspoon ancho chili powder

1/4 cup light corn syrup (I use fructose free light corn syrup which is a glucose solution and does not contain fructose but you could use glucose as well)

2/3 cup (5 1/4 ounces) raw brown sugar

1 teaspoon vanilla extract

1. Place the yogurt in a sieve lined with two layers of clean cheese cloth or muslin. Allow the yogurt to drain for 2 hours in the refrigerator. You will get about 3/4 cup of liquid. Discard the liquid and  keep the yogurt aside (or you can add to baked goods for a little extra nutrition).

2. Whisk the two tablespoons of milk with the cornstarch to form a slurry and keep aside.

3. Place the cream cheese in a large glass mixing bowl.

4. In a thick bottomed saucepan, whisk the 1 1/2 cups of milk, heavy cream, cocoa, chili, corn syrup and sugar. Bring the contents to a boil over medium-high heat and boil for 4 minutes. Remove from heat and quickly whisk in the cornstarch-milk slurry.

5. Place the saucepan on the stove and bring it back to a boil on medium-high heat and cook for 1 minute until slightly thickened. 

6. Gradually add a little bit of the hot liquid from the saucepan into the glass mixing bowl containing the cream cheese. Whisk until completely smooth. Add the rest of the hot liquid and vanilla and whisk until the contents are completely blended. Mix in the strained yogurt from step 1. (You can also pass this liquid through a sieve to make sure any clumps or lumps are removed). 

7. Transfer the yogurt mixture to a gallon ziploc freezer bag. Seal the bag and place in an ice water bath and cool for 30 minutes or until the internal temperature is 40F. 

8. Pour the liquid into the frozen canister of your ice cream maker and churn until the liquid becomes thick and creamy. (Alternatively, follow the instructions written in the manual of your ice cream maker for brand specific instructions). 

9. Pack the frozen yogurt into a freezer-safe storage container with an airtight lid. Cover with a sheet of parchment paper and press gently to remove any trapped air. Seal the container with the lid and freeze the yogurt for 4 hours or until firm before serving.


What a weekend! Irene, the hurricane was nothing compared to suddenly catching someone break into your car and then run away with the phone and G.P.S charger. I guess that is the risk you take when you park on the streets in D.C. I am so proud of Snoopy for his alertness to the sound of the window getting shattered and thankful that nothing of any real value was stolen.

When I crave something, I must have it. This is probably my downfall when it comes to food. This week I am craving African and Middle Eastern food but all that pops in my head is Morocco. I am thinking of Moroccan tiles with the pretty patterns and clay tagines on a fire stove. Whenever, I think Moroccan food or North African food, Harissa is the first word that comes to my mind. Hot minty and garlicy, it is probably one of the hottest flavorings that can be used with meats, fish, rice, couscous, salads, soups etc. The recipe varies a little from household to household and you can make it your own by varying the ingredients. Traditionally, caraway seeds are added but fennel seeds can also be used as a substitute. I used a sun-dried chili called the Kashmiri chili since they are extremely hot and posses a strong  flavor to add heat to this sauce. To store Harissa, your options include canning or keeping it in an air tight jar or container. The olive oil that is left behind can be used to dip bread or dress salads.


yield: Approximately 500ml 


100 gm dried red chilies 
1 tablespoon dried mint leaves
1 teaspoon ground fennel seeds (preferably caraway seeds if you can find some)
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1/2 tablespoon sea salt
12 cloves of garlic
1/2 cup extra virgin olive oil

1. Remove all the stems from the chilies and then cover let them with just enough boiling water to reach the surface and let them soak for about 1 1/2 hours. Strain the chilies and discard the liquid. 
2. In a food processor, pulse the chilies, mint, fennel, cumin, coriander, sea salt, garlic, and olive oil. Process till you get a smooth paste. Store the ground paste in sterilized jars. The harissa should last for up to six months in the refrigerator.