Shikampuri Kebab (stuffed meat tikki/patties)

As usual…..I did the vanishing act, again ūüôā but have a good reason for that this time…Ma and Baba were here to stay with us in Melbourne…Oh! What a wonderful time we had together…visiting Tasmania where we went to Hobart, the 2nd oldest settlement of Australia and New Norfolk (a rusty old town rich in Antique shops dating back to World War II). We traveled a lot in the last few months, but in between I did cook..Baba and Ma, as you guys know, love variety and I wanted them to taste everything that isn’t easily available in India…from quails to new fish varieties like salmon, snapper, etc.., from veggies and fruits like fennel, butternut pumpkin, celery, persimmon, ¬† to ‘strange’ foods like raw oysters and mussels. In the next few posts I will share some of the recipes I that I made for them.

To start with lemme write about Shikampuri Kebab. Now the Mughals are praised for bringing in the concept of kebab to India. ¬†But it seems making kebab in different forms was a well-established tradition in India.¬†The Rajputs made ‘Suley’ or smoked kebabs with the game meat they brought in from their hunting expeditions. To preserve the meat they would spice &¬†pickle it and then cook it the next day over an open fire in the forest.¬†¬†When the Mughals came, they brought in their version of the kebabs and introduced the use of dried fruit, fragrances such as rose and¬†kewda¬†and nuts with the meat.

Interesting eh?! Anyways, going back to the post, here is the recipe.

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Bengali Soru Chokli (Rice Flour Pancakes with Zucchini or Calabash/Bottle Gourd) & PatiShapta Pitha

Dear Cousins,

(I am a bit late in writing this post coz Makar Sankranti has long gone..but nevertheless, please read it :D)

As you know mid of January is the time for celebrations all over India. ¬†Between 13th Jan to 16th Jan, numerous festivals like Makar Sankranti, Lohri, Pongal, Magh Bihu, Uttarayan, etc. are celebrated all over India by various communities. Since India is primarily an agricultural country, many of its festivals coincide with important dates of sowing and harvesting.¬† Mid of Jan marks the end of winter and beginning of spring in most of the Indian calendars (different from the Gregorian Calender). ¬†Now like all festivals around the world which mean food, family and more food, these festivals too are heavy of food and emphasise family unions.¬† For 2 consecutive years, I have had the¬†privilege¬†of being in Purulia, Ma and Baba’s hometown, during Makar Sankranti which enabled me to gorge on loads and loads of different varieties of Pithas, the traditional dish for this festival and understand the family rituals around it!! In Indian states like Assam, West Bengal, Orissa, Bihar and Jharkhand, sweet and savory versions of Pithas are a common sight in most households on this day.

At home in Delhi, Baba and Ma try to make some every year but in small quantities; so when I was at my relatives’ the sheer amount of stuff being made startled me!! Choto Mamima (Ma’s younger brother’s wife) says that on an average in a family of four, 4-5 kgs of Parboiled and Normal Rice is used along with 3-4 kgs of Jaggery, 3-4 fresh Coconuts and 1-2 kgs of Sesame Seeds for making sweet pithas during this time. ¬†There are also savory pithas made of Lau (bottle gourd), Seem (flat beans)¬†and cabbage.¬† In joint-families the amounts simply double as there are more hands for moulding the pithas.¬† Sometimes, if relatives are not around, friends and neighbours extend helping hands to each other to create massive mounds of Pithas!! ¬†Hence in every way the festival is an opportunity to meet, gossip and bond over food.

The sweet varieties like Sheddo Pitha, Puli Pitha, Gokul Pitha, Moong Puli are awesome but I have never tried making them (maybe next year!); so I made the most easy one – the Pati Shapta. For savories, I made the Lau Soru Chokli and I tell you, they were yuuummm!!

Pati Shapta

Pati Shapta

Zucchini Soru Chokli

Zucchini Soru Chokli

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Wholewheat Couscous Salad with Asparagus and Eggs Chermoula (My version of a Maghrebian Dinner)

Dear Cousins!

Happy New Year!! What a start to the year..Daibi…2 back-to-back posts from you??!!! Wow, that is indeed commendable!! :D.¬† Your post on the healthy aspects of street foods should have been written some 15-20 years back when mothers like ours totally¬†prohibited¬†us from eating these things…uufff the reasons she gave for not letting us gorge on Papri Chaat or Gol Gappa were so convincing!! “You will get a sore throat..or You will get a stomach upset”!! Ma’s commandments on street foods however led to my secret missions to the market, eating few¬†platefuls¬†of Chaat, coming home and then again eating a full dinner!! You guys can very well imagine my condition, right? ūüėÄ Burping and praying that next morning everything stays fine (especially stomach and throat), I would quietly go to sleep ūüėÄ Till date Ma doesn’t know about those secret missions :P.¬† Reading your post now am thinking, if only I had known these amazing facts about spices then, I would have¬†combated¬†Ma’s decisions with them instead of the secret missions!! But I must confess, the kick one gets in such secret missions was and continues to be awesome…heehhehehehe!!

The pics in your second post on Pushkar Mela look awesome Man!! I wish I was there too….considering what is going on in India today, it “seems” to be the worst place to be…but trust me in all the travels and stays around the world, I still feel ‘Go East or West, India is the Best!’….the stories, the rich culture, the melas, the food, the people….OH!! there are so many reasons always for me to go back to India!! I will…I will one day….

Wholewheat Couscous Salad with Asparagus and Eggs Chermoula (My version of a Maghrebian Dinner)

Wholewheat Couscous Salad with Asparagus and Eggs Chermoula (My version of a Maghrebian Dinner)

Anyways, today I am writing to share this amazing sauce I recently discovered which I think goes well with our chaat plates as well.¬† Its called the Chermoula, a Maghrebian (Egyptian/Algerian/Moroccan/Tunisian) marinade for fish, seafood and meats.¬† It looks like our simple mint chutney, but the blast of flavours you get with every spoonful, makes it awesome I think.¬† The day I saw this recipe, I only had eggs in the fridge and some veggies.¬† So I decided to make a Couscous Salad and Eggs Chermoula. Couscous is primarily a North African staple food made of semolina which serves as an¬†accompaniment¬†to the curries, tagines and meat/fish dishes.¬† One can make lovely salads as well with it. In keeping with the pact of being and eating healthy this year, I used Wholewheat Couscous instead of the plain one that’s made of white flour.

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Murgh Biryani (Chicken Biryani)

Dearest Rinki,

On April 8, 1981, one of my mother‚Äôs great-aunts passed away. Two years after the incident on her second anniversary, her husband showed his regard for his partner of forty three years by doing something extraordinarily beautiful. Kings of yore may have built marble edifices, but he a simple ordinary man did what he could do best. He painstakingly collected and documented his wife‚Äôs recipes from over a period of 37 years and had each one typed and bound into a recipe book. He then proceeded to gift a copy of this book to all of his wife‚Äôs loved ones. The amazing fact is that, Madhusrava Das Gupta, a South Indian ‚Äėnon meat eating‚Äô Brahmin, did not know how to cook when she got married and yet she left behind this impressive culinary legacy of almost five hundred recipes of which more than half are scrumptious meat dishes. She loved to cook and she cooked with love. She toiled in the kitchen to feed her friends, family and neighbors. Her book has such a vast array of recipes from snacks to jams, ice creams, sweet-meats ,fish and meat dishes from all over India, as well as what was then called continental food‚Ķor the sahib food of the British Raj like Bread and Butter Pudding, Roast chicken, Treacle tarts, and even a Baked Egg Custard for Baby! This much loved; dog eared book was passed on to me by my mother exactly a decade ago right after I got married. The action, may have been precipitated by the fact that, stuck in the middle of cooking something, I would call her long distance every day, from Santiniketan to Delhi to ask what I should do next. In recent times, the internet or apps on the phone may have become an easy source to access more exotic food. But when it comes to old favorites, Madhu didu‚Äôs (grandmother) book is still my bible. I met her only once when I was a small kid, yet her food has talked to me across decades. Some of her recipes like Mutton Biryani, I know by heart, and it has occupied a place of pride in my repertoire. ¬†I had occasion to make it just a few days back, and felt that writing about it here was a befitting tribute to the umbilicus called food.

Chicken Biryani

Murgh Biryani

Biryani is found in different avatars all over the country. Although there is no single fixed recipe for it, there is a logic which runs as the thread. It is usually a meat, chicken or fish and rice dish, usually slow cooked in a Handi (metal or earthen-ware pot). And it is usually served with a side dish of Raita or other kebabs. The one shared here was initially learnt from the cookbook I have talked about above, yet over the years it has undergone several changes according to my own tastes and preferences…This is a chicken biryani, but this can easily be replaced by mutton(goats meat), lamb or beef.

Ingredients (for 8 servings)

Chicken                                                                      2kg

Rice (long grained basmati)                             1kg

Potatoes                                                                    1 per person

Sour curd (yoghurt)                                             500gms

Onions (halved and thinly sliced)                   600gms + 400gms

Ginger + Garlic paste                                            2tbsp+2tbsp

Garam Masala powder                                         4 tsp

Kashmiri chili powder                                          4 tsp

Cumin powder                                                          4tsp

Coriander powder                                                  4 tsp

Whole spices: Cardamom 4-5, Cloves 4-5, Cinnamon 2 sticks, Bay leaf 2

Green chilies deseeded and julienned           6-7

Ghee (clarified butter, melted)                      2tbsp (the more the better!)

Cashew nuts, fried in ghee                             50 gm

Raisins                                                                    50 gm

Coriander and Mint                                        1 bunch each

Sugar                                                                     1 tsp

Juice of 4-5 Lemons and 2-3 tbsp Rose Water

100 mg Saffron strands soaked in 2 tbsp warm milk

Salt to taste

White Oil to cook

Method

Wash and marinade the meat in the yoghurt. Add salt enough for the meat, half of all the Powder Masalas (spices), half of the ginger garlic paste. Marinate for 1 hour if chicken and 2-3 hours for other meats.

Fry the 400 gm of onions to a crisp golden brown, in small batches. Mix half of this with the marinated meat. Reserve the rest for garnish.

Cut the potatoes into half lengthwise. Deep fry to golden brown, keep aside.

In a large pot heat approx. 250ml oil, add the sugar and let it caramelize, add the cardamom and cloves, next add the 500gm finely chopped onions and fry till soft and golden. Add the remaining ginger garlic paste and the remaining chili powder, Coriander powder and the cumin powder. Fry the masala stirring often, till it changes color, reduces, and the oil separates from it. Add the marinated meat, stir and slow cook covered. (At this stage add a little more salt for the masala and the potatoes) Stir occasionally. Arrange the potatoes on the top of the meat and cover and cook on slow fire. After fifteen minutes check the potatoes, if done take them out and keep aside.  Cook till meat is tender and the gravy thickened and oil has risen to the top. Now take out the meats and keep in a dish, and reserve all the gravy.

Wash the rice delicately. Boil a pot full of water with salt, cinnamon stick and bay leaf. You must not let the rice cook completely. The rice has to be taken out while it is still undercooked. It will cook in its own steam. If the rice is cooked well, then finally it will become soft and soggy. Check the rice; it should still have a white core in the center. Pour it out into a colander to drain the water.

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Traditionally Biryani is arranged and served in a handi. If you have one, it’s good otherwise a deep large pot with a lid will do. Arrange in front of you all the following:

(a) The meat and the gravy

(b) Rest of the crispy fried onions, fried cashew, raisins, julienned chili, mint and coriander   leaves, melted ghee, rose water, lemon juice and the garam masala.

Layer the bottom of the pan with an inch of rice, over this sprinkle a little of all the (b) ingredients. Then arrange a few meat pieces and gravy. Layer with the rice. Then again ingredients (b), on top of this the meat and gravy, and again rice…till all your rice and meat is used up. The top layer is rice. Over this arrange the potatoes and a final sprinkling of (b).Cover and stand the pot on the very slow fire, or you can put it in the oven for further fifteens twenty minutes.

Serve hot with Raita.

 I hope you will make this wonderful flavorsome and hearty dish. Trust me, it is guaranteed to make your home a favorite destination of all your friends !

Love you

Didi

Juicy Honey-Sesame Chicken Drummettes, Fried Eggs with Tamarind Relish & Fish Tikkis

Woooooooow Daibi!!! What a walk!!! I sure miss Delhi on such days….when I visit next time, please, oh please take me there again..coz I see new things that I never tasted…me and Niloy together drooled over your¬†Iftaar¬†foods post and the other pictures on your¬†DelhiByFoot¬†Facebook¬†page and took a pledge..WE HAVE TO GO TO DELHI 6 ON OUR NEXT VISIT!!

Didi, I too wish I was at one of Rizi’s B’day parties…managing kids or helping you clean afterwards would have been a cake-walk if I would have¬†had the chance to fill myself with all the goodies you make for these parties…I still remember the pictures of the self-made burgers that you made last year…yuummmm!! But lemme not stray with old memories of food again (is there something about food & memories, good or bad, they tend to linger on, don’t they?)… So¬†getting back to your last post, like you, some of my friends too have been asking me about a few starters that I keep making regularly..so here are some of my favorite recipes..please note that in this post the ingredients of the recipes are in italics.

Juicy Honey-Sesame Drummets with Grilled Butternut, Grilled Tomato and Avocado Salad

There are four amazing starters on this plate.  Grilled Butternut, which is basically half-inch slices of this buttery-textured pumpkin arranged on a grill pan and then sprinkled with olive oil, salt and freshly ground black pepper.  Just when the butternut slices are cooked (you can poke a knife in it to check) and slightly browned, sprinkle some shredded cheddar cheese on top.

Second is that beautiful Grilled Tomato where I cut the tomato in to half, cleaned the innards (Beauty Tip: don’t throw them..the juice and seeds mixed with one tsp of olive or almond oil and 1 tbsp whole wheat flour or black chickpea flour makes an awesome face pack or body scrub to reduce dark spots), stuffed it with lots of cheddar cheese and chives and then grilled it for 10 mins.

The third is an Avocado Salad or dip which as you know is called a guacamole.

The fourth is the very Juicy Honey-Sesame Chicken Drummettes! It is a bit different from the normal recipes coz I add a few extra flavors in it. ¬†For the two of us, I take 8-10 drummettes with skin (A whole chicken wing has three joints – one is the wingette which sort of rectangular in shape with the two skinny bones & meat in between. The drumette is the section that is attached to the body of the chicken and¬†resembles¬†a drumstick. The wing tip isn’t eaten normally). If someone doesn’t like the skin, they can peel it off by soaking the pieces in hot water. ¬†Then I marinate these drummettes in 1tbsp sesame oil, 1 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp tomato ketchup, 1 tbsp honey, 1/2 tsp hot chilli powder, 2 tbsp lime juice, 1 tsp ginger and 1 tsp garlic. ¬†I also add grated lime rind and finely chopped coriander root in this (according to my Thai friend Paruedee to get the maximum flavor of coriander leaves, one must use the part close to the roots. ¬†She washes them thoroughly and adds the green parts to her curry pastes or simply throws them in a boiling soup). ¬†After marinating for 5-6 hours, I pan fry them with very little oil on mostly high heat till they are partially charred and yummily cooked ūüôā In this way, all the juices remain intact and you have these flavorsome soft and amaazing drummettes….gosh I am drooling!!!!

Fried Eggs with a Tamarind Relish

Fried Eggs with a Tamarind Relish

This is again a recipe from Paruedee and she used to produce this simple but totally delicious¬†starter/main dish from thin air in what the Germans say, an augenblick (a moment). ¬†So you pan fry boiled eggs and set aside. ¬†Make a table tennis sized ball of tamarind and soak it in hot water. ¬†In a pan fry some chopped red chillis (depending on how hot you want it) and then add the tamarind water, sugar and salt according to taste and boil. I like it hot, sweet and very sour..but you can tweak accordingly. ¬†Then slice the eggs into halves and plate them. ¬†Pour the tamarind sauce liberally all over them, sprinkle chopped coriander, mint and basil, and throw in a generous dash of fried shallots on top (here you get them prepackaged in the market, but you can fry some onions till they are crispy brown). ¬†I drizzle some more sauce to add an extra kick ūüôā And you can serve these with drinks or as a party snack for kiddies or if you have made a lot of sauce, you can serve it with rice too!!

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Fish Tikkis

I made these fish tikkis or kebabs for Niloy’s b’day party. ¬†It was again very simple…I made some 35 tikkis by mashing 1kg boiled Basa fish fillets (any boneless fish would do), 4 medium sized boiled potatoes, 2 medium sized onions and 4 cloves of garlic chopped finely, 2 handfuls of mint leaves &¬†coriander¬†leaves, 5-6 chopped green chillis, 1 cup breadcrumbs, 2 tsp homemade garam masala, 4 tbsp lemon juice and salt to taste. ¬†¬†You can do the maths if you want small amounts ūüôā With a clean hand roll out table tennis sized balls and flatten them into a shape of a tikki. ¬†Pan fry these with few drops of oil. ¬†The sheer¬†exhilaration¬†of producing 35 tikkis made me forget my blog and¬†I didn’t take any pictures!! ūüėõ

Let me know if you guys try these..sending lots of love,

Dakhina

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Hey Rinks,

I still remember those half-spheres of eggs and were they addictive or what…the sauce was to-die-for. Actually I always thought that the eggs were simply boiled, now I know that u did saute them a bit…

This is really simple, i am making this very very sooooon ūüôā

cheers & take care

Ramit.

Spicy Veggie Cocktail Nibbles with Tangy Sesame Dip

Dear Rinki

How are you today? How was the movie? I wish we too could have seen it especially Riz wanted to see Batman so much but to travel to Kolkata just now isn’t possible. We shall have to wait for it to come on DVD. On Thursday we were invited for a dinner party. It was an enjoyable evening out after a long time. The rains have played havoc with our social lives! The food was great. With drinks there was a delicious chicken pakoda (fritters) and fish fries, but for the vegetarian option sadly there was just some potato crisps out of a bag. It’s surprising how many Bengali’s are stumped with the idea of putting up vegetarian options when they have company. So I was inspired to share out my recipe for an easy vegetarian starter which goes great with drinks or tea and also wonderfully well with a steamy hot novel on a rainy afternoon.

Spicy Veggie Cocktail Nibbles with Tangy Sesame Dip

Spicy Potato Cheese and Carrot nibbles

Ingredients (enough to make thirty bite size nibbles)

Boiled and peeled potatoes                                        5 large

Bread crumbs/ fresh bread crumbled                   1/2 cup

Cheddar Cheese grated                                                                   1/2 cup

Carrot Grated                                                                     2

Onion finely diced                                                            2

Ginger and garlic finely minced                                1 tsp each

Fresh Coriander leaves/mint chopped                  lots!

Sesame seeds                                                                    1 tablespoon

Tomato ketchup                                                              to taste

Green Chilies deseeded and finely chopped         2-3

Chili powder (optional)

Mint Powder (optional)

Salt to Taste

Oil to fry

Method

Take all ingredients in a bowl, mix them well, squashing together with your fingers to form smooth dough like mix….if the mix is watery add more bread crumbs, adjust salt and seasoning accordingly.Form into tiny bite sized balls and deep fry in oil till golden brown. Drain on kitchen towel and serve hot with tangy sesame chutney (recipe follows).

There is no hard and fast rule to this recipe, please feel free to add or remove ingredients according to taste or dietary constrictions.The nibbles can be prepared before hand and kept in the fridge covered with a cloth till it’s time to fry.Crushed roasted peanuts can also be added to the potato mix to add taste and texture. 2 tablespoons of granulated soya meal which has been soaked in water and squeezed, can also be added to get a different taste. Mince chicken/meat may be prepared in exactly same method for non-vegetarian option, an egg maybe added to bind the meat.

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Tangy Sesame Chutney

Ingredients

Sesame seeds                   1 -2 tablespoons

Garlic chopped                  4-5 cloves

Red chili flakes                 according to taste

Chives (dry /fresh)          1 tsp

Tomato Ketchup

Salt to taste

Oil                                      2 tsp

Method

In oil fry the garlic with chili flakes, add the sesame, when a nutty yummy aroma permeates your senses and the sesame and garlic have turned golden brown turn off the heat and add the chives. Remove into serving bowl immediately to stop further browning, add tomato ketchup and mix. There you have it, tangy sesame garlic chutney in a minute.

Did you go through my post on Rizi’s birthday cake…We really missed you; you manage kids so well, having you around would have subtracted my stress levels enormously. I wish you would post your cocktail eggs with tamarind dip recipe, I remember making it years ago after I had it for the first time at your place in Delhi. I remember it was such a hit with everyone. I have forgotten the details of the chutney. Do share soon so I can make it next time we have company.

P.S. Am reading William Dalrymple‚Äôs The White Mughals. What an amazingly researched book and how it bursts so many misconceptions we have about our own history. I didn‚Äôt know that the Portuguese came to Goa before the Mughals, did you? ¬†I‚Äôm enthralled‚Ķ The book although a narration of real events reads better than any pot boiler‚Ķ If you¬†haven’t¬†read it try and get hold of it.

Say hello to Niloy, and looking forward to hearing all about his birthday celebration.

Catch you soon

Didi

Exotic Indian Chutneys

1.  Hot and Spicy Shrimp Chutney

Shrimp                      100 gm, cleaned

Garlic                         2-3 pods(tweak according to taste)

Green Chili               2-3

Onion                         1

Cumin Seed              1/4 tsp

Lemon Juice and Salt to taste

Oil                                1 tsp

Method 

heat the oil,add the shrimps and fry on low heat till crisp and red. Grind together with all other ingredients adding just a few drops of water.It should be thick and smooth in texture. Add salt and lemon juice.

2.  Groundnut ( Peanut) Chutney

Groundnuts                                   100gm

Dry Red Chilli                               1-2

Garlic                                                1-2

Lemon juice and Salt to taste

Method

Grind the peanuts with garlic and chilies , adding very little water. Add lemon juice and salt.

3.  Coconut Chutney

Fresh coconut grated/small pieces                100gm

Dry-Roasted Chick Pea                                         a small fistful

Yogurt                                                                          3 tbsp

Ginger                                                                            1- 1 inch piece

Green chili                                                                    1

Black mustard seeds                                               1 tsp

Asafoetida                                                                    pinch

Curry leaves                                                                few

Dry red chili                                                                 1

Sesame oil/ white oil                                               1 tsp

Salt to taste

Method

Grind the coconut, ginger, chick pea, with the yogurt to fine paste. Do not add water. Take out into the serving bowl, add salt to taste.

To prepare the temper,In a small pan heat the oil, once it is smoking hot take off the heat and add the black mustard seeds, asafoetida, dry red chili and curry leaves. Once the mustard starts spluttering pour over the chutney.

4. Tangy Indian Salad Dressing (1/2 cup)

Lemon Juice                                                         2 tbsp (for an extra tang, add more)

Olive oil                                                                  5 tbsp

Mustard paste (homemade or ready made) 1-2 tbsp depending on the pungency

Ginger                                                                     1tbsp grated

Garlic                                                                       1 pod grated

Coriander Powder                                             1 tsp (optional)

Sugar                                                                       1 tsp

Yoghurt                                                                  2 tbsp

Salt and Pepper to taste

Method

Mix all in a quarter size bowl and beat well with a fork for 5 mins. Let is stand for 10 mins as it would allow the flavors to infuse well. This can be stored in the fridge for a week.

 

5.   Bengali Style Sweet Tomato Chutney

Tomatoes (blanched, peeled & chopped)              6-8

Sugar                                                                                     1-2 tbsp

Raisins                                                                                  a few

Dates                                                                                    a few (deseeded and chopped)

Ginger                                                                                  1 inch square, julienned

Black Mustard Seeds¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬Ĺ tsp

Whole dry red chili                                                          1

Chili powder                                                                       pinch

Oil (vegetable)                                                                  2 tsp

Salt to taste

Method

In a wok/pan heat oil, add the mustard. Once it splutters, add the whole dry red chili and ginger. Fry for half a minute, add the chopped tomatoes, sugar, chili powder and salt to taste. Cover with a lid; simmer on low heat till the tomatoes are pulpy. Now add the raisins and dates. Simmer for a few more minutes and remove from heat. Serve hot or cold. This chutney should be a little syrupy.

6. Roasted Brinjal (Aubergine) Chutney

Brinjal (aubergine)                                                          1-2

Onion finely diced                                                           1

Garlic                                                                                     2-3 pods per brinjal

Coriander leaves (cilantro)                                           1 bunch finely chopped

Green chili                                                                          2(deseeded and finely chopped)

Ginger                                                                                  1/2 inch piece finely grated

Mustard Oil                                                                        1 tsp

Salt to taste

 

Method

Make gashes in the aubergine and insert the garlic pods. Coat with a little oil and roast on naked flame or in oven. Take out, remove the skin and grind to paste along with ginger. Add the finely diced onions, chopped coriander, oil, chili and salt. Serve with hot steamed rice. You may substitute Olive oil in place of Mustard oil.

 

 7. Quick Aam Kasundi (Raw Mango and Mustard Chutney)

Raw Mangoes                                                                   2-3, peeled, pitted and chopped

Black/White Mustard Seeds                                        2 tbsp

Mustard Oil                                                                        2 tbsp

Salt to taste

Method

Blend the mangoes to a paste, do not add water. Separately grind the mustard seeds to a thick paste. In a wok heat the oil, add the mango pulp, cook for a few minutes. Add the mustard paste, salt and simmer till thickened. Serve cooled.

Alternative Recipe

Ingredients same, except oil is increased to 1 cup and mustard seeds are dry ground.

Mix the blended mango paste and mustard paste. Add the oil and salt. Pour into a sterilized glass jar and keep in sun for a few weeks. Keeps well for a long time.

 

 8. Sweet and Sour Tamarind Chutney

Tamarind paste (Imli)                                                     3 tbsp

Sugar/ Jaggery (gur)                                                       2 tbsp

Red Chili Powder                                                              1 tsp

Dry Ginger Powder (Saunth)                                       1 tsp

Water¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬Ĺ cup

Salt to taste

Method

To make tamarind paste, soak a large fistful of dry tamarind in a cup of hot water. Let it sit for ten minutes, Using your fingers squeeze it into a pulp. Strain.

Thin the Tamarind paste with the water, add the sugar or jagerry, red chili powder, dry ginger powder, salt. Boil till it becomes syrupy. The taste should be tangy, sweet and sour. The sourness depends a lot on the quality of tamarind, so adjust the sugar accordingly.

 

Hot and spicy Mint chutney

Mint 1 large bunch( the leaves picked from the stems)

1 Raw mango, stoned and cubed ( in case raw fresh mango is unavailable, you can use lemon juice/tamarind pulp/raw mango powder)

2-3 green chilies

salt to taste

Method

blend all the ingredients together to a fine paste, adding the minimum amount of water.

Store in a lidded container in the fridge. Stays for two to three days.

use with all Indian savory snacks