Learn to cook Tempayy with Chef Jason in our new YouTube series where we jazz up (read protein up) some of your favourite dishes.
And giving paneer a well-deserved break was first on the agenda. Here’s Chef Jason’s take on Tempayy Chilli that’s so delicious, the crew demanded a recook.
We’ll be dropping new recipes every two weeks, so stay tuned, get your cooking gears on and Tempayy stock ready.
Ingredients:
1. Szechuan Chilli Tempayy cubes: 400 gm
2. Dried red chilli: 8-10 nos.
3. Chopped ginger: 1 Tbsp
4. Chopped garlic: 1 Tbsp
5. Chopped spring onion: 1/2 Tbsp
6. Diced onion: 1 large no.
7. Green Capsicum diced: 1 no.
8. Schezwan peppercorns: 5-8 nos.
9. Cornflour: 1 Tbsp
10. Black Pepper: 1 tsp
11. Salt to taste
12. Soy Sauce: 1 tsp
13. Vinegar: 1 tsp
14. Oil: 30 ml
How to make Tempayy Chilli:
Tempayy:
In a wok or a pan, add some oil and heat over medium-high heat. Add Szechuan chilli Tempayy and fry for 4-5 minutes, until golden brown. Remove from the pan and set aside.
Cooking:
Soak Dried red chillies in water for 10 mins then grind coarsely.
In a bowl, add cornflour, some salt, 1 tsp black pepper and water, and prepare a slurry
In a pan, heat some oil, add chopped ginger and garlic, and saute for a while.
Add spring onions, Chilly paste, and szechuan peppercorns, and let it cook for some time.
To the chilli paste, add vinegar and soy sauce according to your liking. Then cook until the masala leaves some oil on the sides.
Add diced onions and capsicum and stir.
Get the Slurry (remaining marinade, add water), and add this to the pan. Let it cook and thicken to your desired consistency.
Just 2 mins before it reaches your desired consistency, toss in the Hello Tempayy and adjust the salt and pepper according to your liking.
Let it simmer for a while and your Szechuan Chili Tempayy is ready.
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Available in six flavours in Mumbai, Bangalore, Hyderabad, Pune, Coimbatore, Kochi and Chennai.