Showing posts with label chutney. Show all posts
Showing posts with label chutney. Show all posts

Sunday, September 16, 2012

Green banana peel chutney

2 to 3 cooking bananas or ash plantain peel
1/4 tsp turmeric
1/2 tsp salt
1/2 cup water

Wash the peel and chop.  Then pressure cook the peel with the turmeric, salt and water.  Let it cool.

1 tsp ginger
1 to 2 green chillie
1 to 2 dried red chillie
2 tbsp coconut
1/2 tbsp tamarind pulp with 2 tbsp water

Puree the cooked plantain peel with the above ingredients.  Adjust salt to taste.  

It is optional to add this tempered garnish or seasoning to the chutney.
1 tbsp oil or ghee
1/4 tsp mustard seeds
1 dried red chillie
1 tbsp onion optional
1 tsp curry leaves

Heat oil sauté the mustard seeds, red chillie and curry leaves and add it to the ground mixture.
Serve this chutney/ pachadi as a side dish with dosa/ crepe, idly, flatbread, rice etc.
This chutney goes to MLLA #51 at Desi Soccer mom.

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Thursday, June 7, 2012

Mango chutney


2 mangos cubed without peel
1 red bell pepper chopped
1/2 cup brown sugar
2/3 cup white vinegar
1 tsp mustard seeds* slightly crushed


* I used a combination of black and brown mustard seeds.
Combine everything and bring to a boil over medium heat, stirring often.  
Reduce heat and simmer for about 1 hour until it gets to a thick consistency like jam, stir often.
Serve hot with rice and flatbreads or transfer to an airtight container and refrigerate for up to 2 weeks.



This recipe is from the book, The Vegetarian Kitchen Table Cookbook by Igor Brotto and Oliver Guiriec.  I tried a few recipes from the 275 recipes included in this book, as I found it easy to follow and the ingredients are easy to find.  
I like the variety of dishes they have included in this book.  It is separated into appetizers, salads, light bites, soups, main dishes, sides, basics and condiments and desserts.  The selections of recipes are not specified to any type of cuisine.  
There are many dishes with a variety of flavours and combinations that we can make for any occasion.  The book has a few pictures of the dishes.  It is a useful book for beginners and the experienced cooks.  This book is available online i.e. Amazon and at bookstores i.e. Chapters/Indigo.  


This recipe goes to only series mango at Anu's site, Mango mania 99dish name starts with M

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Sunday, November 20, 2011

Apricot chutney



1 cup dried apricot chopped
2 tbsp ghee
1/2 tsp fennel seeds crushed
1/2 tsp cumin seeds crushed
1/2 to 1 tsp chopped green chillie
1 tsp ginger grated
3 1/2 tbsp or more sugar to taste
1 tbsp vinegar
1/2 tsp green cardamom seeds ground

Soak the chopped apricots in hot water for 1 hour and leave it aside. Reserve the water to cook with.
Heat the ghee, add the crushed fennel and cumin seeds. When it crackle add the green chillie and ginger. Sauté the apricots for 2 minutes, then pour the reserved water enough to cover the apricots. When it comes to a boil reduce the heat to low and simmer for 5 minutes until the apricots are mushy and water evaporates.
Add the sugar, vinegar and cardamom. Remove from heat and let it cool before putting it in a jar or serving.

Updated Serve chutney with rice, bread and flat breads as a side.

Recipe adapted from the book Rasoi: New Indian Kitchen by Vineet Bhatia.

This goes to EP series herbs and spices cilantro and cumin.

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Friday, October 14, 2011

Sweet mango chutney, giveaway and event


1 unripe mango 1 1/2 cups minced in a food processor
1/2 cup to 3/4 cup sugar
1/2 tbsp garlic
1/2 tbsp ginger
1/4 tsp chillie powder
1 tbsp vinegar

Mix the minced mango with sugar and leave it covered with a cling film at room temperature for about 18 hours.
After marinating mix all the ingredients and cook in low medium heat till it thickens. There is no need to cover while it is cooking.
Cool and then put in air tight container or bottle. This chutney can be kept in the fridge and used as needed.

Here is a giveaway to the movies, please email if you want the passes.

There is a family friendly event in New York on the 22nd of October from 10am to 2pm at Central park by Team Continuum.
Team Continuum is a not for profit organization, found in 2003. They provide immediate, vital, non-medical assistance to cancer patients and their families. If you like to register for this "Team CAN challenge" event or donate to this cause please do.
Disclosure This sponsorship is brought by Team Continuum who we have partnered with for this promotion.

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Tuesday, September 6, 2011

South Indian biryani and tomato jam



1 lb basmati or samba rice wash and soak for 1/2 hour

1 lb chicken
2 tbsp lemon juice
1/2 tsp salt

Marinate the chicken with lemon juice and salt.

grind to paste
1/2 tbsp ginger
2 tbsp garlic
1 tbsp water

grind to paste
6 tbsp cilantro
3 tbsp mint
2 green chillie
1 tbsp water

roast and powder
1 tbsp fennel
1" cinnamon
4 cardamom
6 cloves
1/2 to 1 tbsp peppercorns

tempering ingredients
1" cinnamon
1 star anise (can replace with 1/8 tsp of aniseed)
1 tbsp cashew
1 tsp seaweed (known as kalpasi, black stone flower I didn't use this)
1/8 tsp nutmeg grated
1/8 tsp mace
1 tbsp ghee
2 tbsp oil
1/2 cup onion
3/4 cup tomatoes
4 green chillie uncut

mix and leave aside
1 tbsp rose water
1/4 cup milk
1/4 tsp saffron

Warm the milk in the microwave for about 30 seconds, put the saffron and leave it aside. Mix the rosewater into the milk mixture.

garnish
1 tbsp mint leaves
2 tbsp cilantro
2 green chillie
2 tbsp cashew
1 tbsp raisin
1 tbsp ghee

Prepare all the above before starting to make this biryani.
Heat oil and ghee together. Sauté the tempering ingredients. Then add the onion, ginger garlic paste, the mint cilantro paste, tomatoes, the roasted ground spices and chicken. Add 1 1/2 cups water and cook covered for about 8 to 10 minutes, until the water has absorbed and the chicken is almost cooked.
If the chicken is cooked and water hasn't absorbed remove the chicken with a slotted spoon and leave aside.

Add the soaked rice into the gravy and fry, the rice will swell a little. Add the meat and mix without breaking the meat apart. Add water about 1/2" above the rice and meat. Add salt if needed, and cook on low heat for about 10 minutes.
There will be holes on top of the rice and the water would have almost absorbed, the rice will be more than half cooked.
Put 1 tbsp fresh mint, 2 tbsp cilantro about 2 uncut green chillie over the rice.
Sprinkle with the aromatic milk rose water mixture. Spread the cashew, raisin and ghee. Close tightly with a lid and seal it with flour.
Cook on low heat by placing the pan over a skillet for about 1/2 hour until the flour around it has cooked. Placing the rice pan over the skillet will avoid the rice from burning on the bottom.
This recipe is adapted from here, it is made with only a few spices and fresh ingredients. According to Viki's kitchen, it is made at Muslim weddings and served with other dishes and tomato jam.
Tomato jam
2 cups tomatoes
3 tbsp sugar more to taste
1/2 tsp cardamom powder
1 tsp cashew nuts
1 tbsp raisin
1 tbsp ghee
1/2 tsp rose water

Leave the tomatoes in boiling water, peel skin and puree. Mix the tomatoes with sugar and cardamom and cook on medium low heat until it is thick.
Heat ghee separately and fry the cashew nuts and raisins then add it to the cooked thick jam. Add rose water and mix.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Wednesday, July 13, 2011

Coconut chutney


1 1/2 cups fresh grated coconut
1 tsp ginger grated
3 to 5 green chillies chopped
1 tbsp tamarind pulp
1/2 cup water
1/2 tsp salt

tempering
1/2 tsp oil
1/2 tsp mustard seeds
1 tbsp curry leaves
1 dry red chillie broken without seeds

Leave the tamarind pulp in the warm water until the tamarind is soft then take the puree and discard the pulp.
Using a blender grind the grated coconut, ginger, green chillies with tamarind water and salt until it is a paste and keep it aside.
Heat oil add mustard seeds, curry leaves and chillie pieces. When mustard sputters add it to the ground mixture and serve this chutney with Indian pancakes (dosa), steamed savoury cakes (idly) and fried snacks like vada.

For a variation add coriander leaves or mint when grinding the paste.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Friday, July 1, 2011

Rhubarb chutney


This simple to make, sweet and spicy rhubarb chutney goes well with rice and flat breads.

1 tbsp oil
2" cinnamon stick
2 clove
2 cardamom
1/2 tsp yellow or black mustard seeds ground
1/2 tsp cumin ground
1 tbsp vinegar
1/4 tsp turmeric
1/4 tsp salt
1/2 tsp chillie powder or more to taste
5 stalks or 2 cups rhubarb cut into small
2 to 3 tbsp brown sugar or more to taste

Heat oil add the cinnamon, cardamom and clove. Then add the ground mustard seeds and ground cumin. Add vinegar and the rhubarbs with all the spices except sugar and let it cook in low to medium heat covered.
Can also cook on low heat without covering until the rhubarbs have become soft and creamy.
Add sugar 1 tbsp at a time and taste to make sure it is sweet and spicy enough to your preference.
Remove from heat, cool completely and put into a jar or tight container and leave it in the fridge to serve later or serve it immediately.

This chutney will lasts for months if it is put in a sterilized container, a clean spoon is used when taking the chutney out of the jar and kept in the fridge.
Here is more information on rhubarbs and its benefits. Happy Canada day and 4th of July to all the readers.

The leaf blade of Rhubarb is poisonous and should not be eaten. Use only the stalks without any part of the leaf especially if you are cutting it from the garden.


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Wednesday, June 22, 2011

Summer fresh giveaway

I am excited to review the products from Summer fresh and offer a giveaway to the readers of Torviewtoronto :) They offer many varieties of hummus, dips, salads and meals to go.
Check out the variety of healthy hummus and dips. I served it with sandwiches, both adults and children enjoyed. Summer fresh has a wide range of light dips and hummus for those who watch their calories. They also have yummy salads.
I had a chance to try out the Meal to go, I loved that it was healthy and perfect to eat on the run or to take on trips in a cooler. The packaging is wonderful as it can be saved to do art work with children :)
Couscous salad in the meal to go.
We tasted the couscous salad and seven grain salad, both had distinctive taste and perfect for adults. The packages came with hummus, flat bread sesame crackers and trail mix; which in my opinion are healthy energizing meals.
Trail mix with cranberry, almond, cashew and pumpkin seeds.
I served the tzatziki with fresh vegetables and it was a hit. Can also prepare gyros without making the dip at home. The squeeze bottle would be convenient to take during barbecues and outdoor parties. 
The packages had clear information on it. As fresh ingredients are used the expiry date was clearly stated. They had signs on it for vegetarian, gluten free, fibre source and lactose free sign with V, G, F and L on it; which makes shopping easier. This product is available in USA and Canada.
Summer fresh is offering $10 worth of free coupons for the readers to taste a variety of their products. Check out their site and leave a comment saying which of their products you like to try. The giveaway is within Canada and ends on the 10th of July, 2011. Leave a comment on this post and I will pick a winner randomly, I am happy for this opportunity in which I can share information about this product with all of you so you can enjoy Summer fresh with your family.
Update: The winner is Mona

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Tuesday, March 15, 2011

Tomato coconut chutney


1 tsp oil
1 tbsp onion
1 cup tomatoes any type
1 tbsp curry leaves
1 to 2 green chillie
1/2 tsp salt
1/2 tsp ginger grated
1/2 cups fresh coconut grated
1 tbsp tamarind pulp
1/2 cup water

tempering
1/2 tsp oil
1/2 tsp mustard seeds
1 tbsp curry leaves
1 dry red chillie broken without seeds

Heat oil and saute onions, curry leaves, tomatoes, ginger and green chillie. When tomatoes are soft add tamarind puree with water and coconut. Remove from heat when cool grind the mixture in a blender.
For tempering in another pan heat oil add mustard seeds. When the mustard seeds starts to pop add curry leaves and chillie pieces. Then add the tomato coconut mixture and remove from heat. Serve this chutney as a side with savoury snacks, semolina steamed cake (idly) or Indian pancakes (dosa).
March 24, 2011 Featured as daily special chutney.


Mycitycuisine is a Wiki project aiming to help discover local foods from around the world to provide travellers information on the what the particular dish is about i.e. ingredients etc. Anyone who would like to include a dish indigenous to a certain area contact Wiki project as they're looking for contributors.

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Tuesday, August 17, 2010

Apple, capsicum and raisin chutney


2 apples
1 capsicum or green chillie
1/4 cup raisins
1/2 tsp cinnamon
1/2 cup vinegar
1/4 cup brown sugar
1/2 cup tomatoes (optional)
1 cup pineapples (optional if adding add when the apples are soft and cook for a few minutes longer)

Bring vinegar and brown sugar to a slow boil and then add apples, capsicum, raisins, cinnamon and simmer until the apples are soft in medium to low heat.
Put in a jar and place it in the fridge to serve with rice, rotis or bread.

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Friday, May 21, 2010

Mint chutney


1 cup mint leaves
2 to 3 green chillie to taste
1/4 tsp salt
1/4 tsp pepper to taste
1 tbsp raisins
2 tbsp coconut
2 tbsp coriander leaves optional
1 tsp sugar optional if you want it a little sweet
1 tsp tamarind to pulp in 1/4 cup water

Grind all the ingredients with tamarind pulped water in a blender till it is smooth and serve with biryani. Can add more water if needed depending on preference.

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Wednesday, April 14, 2010

Pineapple curry



1 tin pineapple rings cut into cubes
2" cinnamon stick
3 cardamom
3 cloves
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp maldive fish optional
1 tbsp onion
1/4 tsp ginger garlic paste
curry leaves optional
1/2 tsp chillie powder
1/4 tsp chillie flakes optional
1/4 tsp turmeric
1/4 tsp cumin or garam masala
1/4 tsp salt
1 tbsp coconut milk powder
2 tbsp jaggery grated
1/2 cup water

Heat oil add mustard seeds, cinnamon, cardamom, cloves and onion. When onion is soft add ginger garlic paste, spices, maldive fish, jaggery and the pineapple with water.
Cook on low medium heat until the pineapple is cooked and has flavour from the spices. Add the coconut milk powder and when it is thick remove from heat.
Pineapple curry is a sweet and spicy side dish served with rice.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First