Re: dinner party panic
Here is the Original recipe.
I used the exact same quantity and it turned out too Hot. So I used half of it as a marinade and add another onion, more vinegar to the rest to make it less Hot to be used as a dipping sauce.
Keep the quantity of the other ingredients as the recipe and just reduce or increase the number of chillies depending on how you want it to be
Kashmiri chili - 6
Button chillies - 1/4 cup
kutti mirchain - 2 table spoons
garlic - one teaspoon
oil - half cup
vinegar - half cup
onion - 1 small
lemon juice - 2 teaspoons
Throw all of the ingredients in the blender and blend till it looks like sauce
Kashmiri Chillies and Button Chillies are a bit confusing but I found out what they are.
Button Chillies are the round sookhi mirchain that people put in Bhigaars.
Kashmiri Chillies are again sookhi mirchain that look like dried fresh chillies.
Perri Perri Rice
Im made this with sliced sausages but you can make 'em with chicken.
Boil rice to all its kani, strain it and leave it in chalni
Fry 2 fresh cloves of garlic
Add sausages
Then add one diced tomato, onion and hari piyaaz
Add soya sauce
Vinegar
and Salt to your taste
Add the boiled rice to it and enjoy with peri peri sauce
^ thats the orginal recipe but I added Peri Peri sauce to the rice to make it more spicy.
If you are making it with chicken then cut chicken into cubes and add Peri Peri Sauce to it to marinate overnight.