Things get better and cheaper when you make them yourself
… and the quality gets much better when you buy the ingredients yourself at a provider you know personally.
So that’s what we do, as much as possible.
Like the chili sauce we use for a variety of dishes including our homemade and re-invented Falafel’s.
Thomas picked up the recipe from our Chef at Tings Kathmandu Sanjeet – hence the name: Sanjeet’s Chili.
[gallery ids="14697,14698,14699,14700,14701,14702,14703,14733,14732" type="slideshow"]
[caption id="attachment_14737" align="aligncenter" width="960"] Another day at the office: Thomas and Sanjeet discuss our new falafels and the chili sauce we serve with them – one of the menu items in the lounge.[/caption]]]>
The recipe is very easy.The main ingredients are
We start out with a handful of dried chilies + cloves from a whole Garlic. Then we mix in burned tomatoes like shown in the slide show above. The amount depends on how hot we want the sauce.
- Dried chilies from your local Nepalese (or Asian) grocery. We have 2 behind Av. Almirante Reis we usually use.
- Cherry Tomatoes.
- Garlic – whole cloves, unpeeled
- Vegetable Oil
- Salt & Sugar
NB When you have a sauce that is a spicy and hot as you can take it – remove half of it and keep on ‘weakening’ the remaining half with burned tomatoes until it becomes a ‘children friendly’ version. Then you end up having two versions in the same process.Cheap, very delicious and easy to make.
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