Mango Chutney
Chutneys are condiments that are made of fruits or vegetables cooked in vinegar, sweetened with sugar or dried fruit and flavored with spices. Chutneys should be smooth and pulpy with a mellow flavor and are best left to mature to blend flavors for at least a couple of weeks. Use as an accompaniment with meats, curries, cheese, savory pies or as a sandwich filling.
INGREDIENTS
6 Peeled & Thinly Sliced Ripe Mangos
1 1/4 Cups Cider Vinegar
1 1/3 Cups Light Brown Sugar
1 1/2 Ounce Peeled & Chopped Fresh Gingerroot
2 Crushed Garlic Cloves
2 Teaspoons Chili Powder
1 Teaspoon Kosher Salt
In a large size saucepan cook the sliced mangoes and vinegar over a low heat for 12 minutes. Stir in the brown sugar, ginger, garlic, chili powder and kosher salt. Turn the heat up to medium high and slowly bring to a boil. Stir well. Turn the heat down to low and simmer for 30 minutes stirring occasionally. Wash one 1/2 pint canning jar in very hot and soapy water. Rinse well. Ladle the hot chutney into the cleaned jar. If you are increasing this recipe then you will need more jars so make sure to plan accordingly. Fill almost to the top of the jar, but leave just a tad bit of room. Wipe the rim of the jar with a clean damp cloth. Place the lid on the jar and close tightly. Place the filled jar(s) into a boiling hot water bath. Remove from the hot water bath and set on a wire rack or towel to cool. Let cool for 12 hours. Store in a cool place until ready to use. Makes 1/2 pint.
Curry Sauce
Curry Sauce is extremely versatile and can be served with lamb, chicken, fish and vegetables. The cooking time varies with the ingredients used. Uncooked fish needs about 15 to 20 minutes; uncooked meat or chicken needs about 1 to 2 hours; vegetables need about 30 minutes to 1 hour. All curry sauces should be thoroughly cooked, to develop the flavor and blend the ingredients.
INGREDIENTS
2 Medium Onions
2 Tablespoons Butter
1 Tablespoon Curry Powder
1 Teaspoon Curry Paste
1 Tablespoon Unbleached Flour
1 Clove Crushed Garlic
1 Cup Vegetable Broth or Coconut Milk
1 Teaspoon Kosher Salt
1/4 Teaspoon Cayenne Pepper
2 Tablespoons Chutney
1 Tablespoon Half & Half
Slice the onions and chop them finely. Melt the butter in a large sauté pan, over a medium high heat. Add the onions and sauté for 5 minutes until golden brown. Add the curry powder, curry paste and flour. Cook for 6 minutes. Add the garlic, the broth or coconut milk and bring to a boil over a high heat. Add the seasonings and chutney. Reduce the heat to medium low and cover with a lid. Simmer for 30 to 40 minutes. Remove from the heat and add the half & half immediately before using. Makes about 1 1/2 cups
Indian Spiced Chicken Breasts
My Indian Spiced Chicken Breasts are golden and fragrant. This dish should be served with either steamed basmati rice or warm naan.
INGREDIENTS
4 Tablespoons Olive Oil
4 Large Chicken Breasts (Bone In & Skin On)
2 Tablespoons Kosher Salt
2 Tablespoons Unsalted Butter
1 Sliced Large Onion
6 Chopped Garlic Cloves
2 Tablespoons Grated Peeled Ginger
2 Teaspoons Ground Coriander
2 Teaspoons Ground Cumin
2 Teaspoons Ground Turmeric
1/2 Teaspoon Cayenne Pepper
2 Cups White Wine
1/2 Cup Plain Greek Yogurt
Preheat your oven to 300º F. Heat the olive oil in a large Dutch oven over a medium-high heat. Season the chicken with the kosher salt and then place the chicken breasts into the heated pot. Cook the chicken breasts for 5 minutes per side. Remove the chicken breasts and transfer to a plate. Do not remove the drippings. Add the butter, onions and garlic to the pot. Cook for 10 minutes until the onions are soft and golden brown. Stir in the ginger, coriander, cumin, turmeric and cayenne. Cook for 1 minute. Stir in the white wine and cook for 2 minutes. Turn the heat down to low and stir in the Greek yogurt. You don’t want the yogurt to boil as it may curdle. Return the chicken breasts to the pot. Turn off the heat and transfer the Dutch oven to the oven. Cook for 1 1/2 to 2 hours. Remove from the oven and transfer the chicken breasts and sauce to a large deep platter. Serve with basmati rice or warm naan. Serves 4
Steamed Mussels With Indian Spices
Are you thinking about what to serve for Christmas Eve dinner? It’s traditional to eat some kind of seafood dish. I grew up eating oyster stew for Christmas Eve dinner and only appreciated it years later. If you are a fan of mussels here is a nice dish to serve your friends and family. Did I mention that it is ridiculously easy to make?
INGREDIENTS
2 Chopped Onions
4 Tablespoons Chopped Fresh Ginger
4 Tablespoons Olive Oil
1 1/2 Teaspoons Curry Powder
1/2 Teaspoon Crushed Red Pepper Flakes
30 Ounces Diced Tomatoes With Juice
1 Cup Water
1 Teaspoon Garam Masala
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper
2 Cups Frozen Baby Peas
1/2 Cup Chopped Fresh Cilantro
3 Pounds Mussels
This is a quick one pot dish so make sure that you have all of your ingredients out. You can buy garam masala at most supermarkets or find the Indian spice mix online. Rinse and debeard the mussels. Set aside. Chop the onions and fresh ginger. In a large heavy pot add the olive oil and heat over a medium high heat. Add the onions and cook for 4 minutes. Add the ginger, curry powder and red pepper flakes and cook for 2 minutes. Add the diced tomatoes with their juice and the water. Give a good stir. Add the garam masala, salt and pepper and bring to a boil. Add the mussels and the baby peas to the pot. Cover the pot and cook for 8 minutes. Remove from the heat and transfer to a large serving bowl. Throw away any of the mussels that didn’t open. Garnish the mussel dish with the chopped cilantro and serve immediately. Serves 4
Vegetable Curry
INGREDIENTS
½ Medium Eggplant (Aubergine)
2 Small Carrots
1 Cup Peas
1 Cup French Beans
1 Medium Potato
½ Cup Freshly Grated Coconut
2 Tablespoons White Poppy Seeds
4 Fresh Hot Green Chilies
1 ¼ Teaspoon Salt
3 Medium Tomatoes
1 Tablespoon Plain Yogurt
1 Teaspoon Garam Masala
2 Tablespoons Fresh Green Coriander
Place cut eggplant, carrots, peas, beans and potato in a medium saucepan. Add 1 cup of water and bring to a boil. Cover and turn heat to medium. Cook for 5 minutes or until vegetables are just tender. Do not overcook. Put the coconut, chilies, poppy seeds and salt in a food processor. Add 5 ounces of water and grind to a fine paste and set aside. When the vegetables are cooked, add the spice paste and another 5 ounces of water. Stir and simmer gently for 5 minutes. Add the tomatoes, yogurt and garam masala. Stir gently to mix well. Bring to a boil and simmer gently for 3 minutes. Turn into a serving dish and garnish with fresh coriander. Serves 4
Lamb Vindaloo
INGREDIENTS
1 Pound Cubed Lamb
1 Tablespoon Coriander Seeds
1 Teaspoon Cumin Seeds
2 Teaspoons Mustard Seeds
5 Black Peppercorns
5 Cloves
5 Dried Red Chilies
1 Cinnamon Stick
½ Teaspoon Cardamom Seeds
½ Teaspoon Ground Turmeric
6 Chopped Garlic Cloves
2 Tablespoons Chopped Ginger
1 Cup Wine Vinegar
5 Tablespoons Vegetable Oil
16 Ounces Canned Tomatoes
1 Cup Water
¼ Teaspoon Salt
Heat a large skillet over medium heat and fry the whole spices until browned. Grind them to a fine powder. Stir in the turmeric and salt. Blend the powder with the garlic, ginger and 4 tablespoons of wine vinegar to a smooth paste in a food processor. Rub the paste into the meat and leave to marinate overnight.
Heat the oil in a large skillet and fry the onions over a medium heat until golden brown. Add the lamb and fry for 15 minutes until golden brown. Stir in the tomatoes and fry until all the liquid has been absorbed and the oil appears on the surface. Add the remaining wine vinegar and water. Bring to a boil, cover and cook over a medium-low heat for 40 minutes until the meat is tender. Serves 4
Pudina (Mint) Chutney
INGREDIENTS
1 Bunch Fresh Mint Leaves
2 Green Chilies
1 Tablespoon Tamarind Pulp
1/8 Teaspoon Salt
Splash of Water
To make tamarind pulp you will need to soak the tamarind in water and set aside for 2 hours. Strain the mixture in a bowl with the help of a spoon. Add a splash of water to the pulp. You can use store bought tamarind pulp if you wish.
Wash the mint leaves well and grind to a smooth paste with the green chilies and tamarind juice. If the chutney is thick you may add a bit more water.
Vegetable Samosa
INGREDIENTS
1 Finely Chopped Potato
1 Cup Lentils
1 Cup Peas
3 Tablespoons Vegetable Oil
1 Finely Chopped Onion
1 Teaspoon Cumin Seeds
1 Teaspoon Red Chili Powder
1 Tablespoon Wheat Flour
3 Cups Maida Flour
1 Tablespoon Curry Powder
1 Crushed Garlic Clove
¼ Teaspoon Salt
1 Cup Warm Water
¼ Cup Water
Deep Fryer
In a large skillet heat oil. When oil is hot add the onion, garlic, curry powder, cumin seeds and chili powder. Cook for 1 minute. Next add the lentils and cook for 2 minutes. Add the potatoes, peas and water. Bring to a boil. Reduce the heat and simmer covered for 20 minutes or until potatoes are tender. Blend 1 teaspoon flour with ¼ cup of water and add to the boiling mixture. As the mixture thickens, remove from the heat and let it cool. To make the dough, mix 3 tablespoons oil with the maida flour, add the cumin and gradually stir in the warm water with the salt to form a fairly stiff dough. Cover and let it stand for half an hour. Divide the dough in half. Roll out each to 1/8 inch thickness and cut into rounds by using a 3 ½ inch cutter. Place 1 teaspoon of the filling in the center of each round. Brush edges lightly with water and fold in half or in the form of a triangle. Press edges with your thumb and finger. Deep fry the samosas to a golden brown. Drain the excel oil by putting samosas on paper towels. Serve with Pudina (Mint) Chutney. Makes approximately 12 samosas
Lamb Korma
INGREDIENTS
1 Pound Cubed Lamb
4 Tablespoons Plain Yogurt
3 Chopped Onions
3 Chopped Garlic Cloves
2 Inches Ginger
3 Tablespoons Ghee
8 Crushed Black Peppercorns
4 Coarsely Crushed Green Cardamom Pods
2 Crushed Cloves
1 Teaspoon Chili Powder
2 Teaspoons Ground Coriander
2 Cups Water
¼ Teaspoon Salt
Fresh Chopped Coriander
Place 2 of the onions, garlic and ginger in a food processor and blend to a smooth paste. Heat the ghee in a large skillet and add the remaining roughly chopped onion. Stir frequently and fry to a pale golden color. Add the crushed spices, salt and lamb. Stir constantly and fry the meat for 5 to 8 minutes to a rich brown color. The ghee will start to separate at this stage. Add the ground onion paste. Continue to stir for another 10 minutes until the mixture is well browned. Add the chili powder and ground coriander. Stir well. Add the yogurt 1 tablespoon at a time stirring continuously. Fry until the ghee again starts to separate. Soon the sauce (masala) will start to stick to the bottom of the pan. Add the water at this stage and mix well. Cover with a tight fitting lid and reduce the heat. Simmer for 1 ½ hours or until the meat is tender and the sauce has thickened. Transfer to a serving dish and sprinkle with fresh coriander. Serves 4
Onion Raita
Raita is an Indian condiment made with yogurt and is used as a sauce or a dip. Raita is typically served cold and may cool the palate when eating spicy dishes. Raita is very good when eaten with kebabs.
INGREDIENTS
3 Cups Yogurt
1 Large Finely Chopped Onion
2 Finely Chopped Green Chilies
4 Finely Chopped Coriander Leaves
¼ Teaspoon Salt
Wash and dry the coriander leaves and chop into fine pieces. Finely chop the green chilies and onion. In a large bowl beat the yogurt and salt. Add the onions, chilies and chopped coriander to the yogurt mixture. Refrigerate for at least 2 hours and serve cold. Serves 6
