Showing posts with label condiment. Show all posts
Showing posts with label condiment. Show all posts

Aug 28, 2017

Bibi's Tomato and Bell Pepper Chutney

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

Get some tasty vegetables into your diet with this South Indian inspired bell pepper and tomato chutney! A savory vegan recipe that's so easy to make and a great way to enjoy Summer's bountiful produce. Pairs well with any rice or roti based meal and makes a great tortilla chip dip!

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

We're still enjoying tomatoes from our garden here in Nepal. Vegetables usually get expensive during the Monsoon season so I planted tomatoes, chili peppers, bell peppers, and eggplant in the sheltered areas of our yard. Above you see a day's harvest from our sixteen tomato plants, about a kilogram or two full pounds. You must pick tomatoes when they're not quite ripe here as they'll ripen and rot quickly in the heat and humidity of the Monsoon weather.

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

Here's about a day's harvest of bell peppers from our six bell pepper plants. Bell peppers are called capsicums or Shimla mirch in India and Nepal. What to do with all this vegetable largesse? Well, I made this recipe up! There aren't a lot of Indian or Nepali recipes for bell peppers aside from jalfrezi or tossing them into a veg omelet so I thought I'd try putting them into a South Indian inspired cooked chutney. And it worked beautifully! Now most South Indian chutneys require you to fry the vegetables first, cool them, grind them, and then fry the ground mixture again with spices. This double frying of vegetables goes on in a lot of Indian recipes. I'm not a fat-o-phobe nor a grease-o-phobe. But sometimes I think the goal of these Indian techniques is to get every pot in the kitchen dirty or to get as much grease flying around as possible! I thought about steaming the vegetables first but that's yet more gadgetry to clean. Recently, I suffered through watched a Jamie Oliver show where he made a tomato chutney by simmering the vegetables with a little water first and then frying the resulting mixture.

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

 SHABASH! (wonderful!) So I just combined the vegetables with a little water and spices in a pot and let them simmer until tender on the back burner while I cooked the rest of the day's meal. Then I let the mixture cool, ground it in the mixie, and then fried it to gorgeous glossiness. The result was fantastic! You probably do use a few less tablespoons of oil too. The spices I used were Kashmiri mirch, turmeric, cumin seeds, and black mustard seeds. Kashmiri mirch gives this condiment a rich red chili flavor with just a hint of heat. If you'd like more heat try using cayenne powder/degi mirch. If you'd like less heat try a mild and smoky paprika powder. Cumin seeds add their earthy warmth also. Turmeric is in there for it's bright color and antioxidants. Black mustard seeds add a bit of nutty flavor and are traditionally used in many South Indian cooked chutneys. If you wanted to make this even more South Indian you could fry some fresh curry leaves in the oil with the mustard seeds. Anyway you choose to spice it this recipe cooks up to a delicious, flavorful, fresh, and healthy chutney!

Ingredients:
7 medium sized tomatoes, roughly chopped
8 cloves of garlic/lahsun or 2&1/2 TBS garlic paste
1 large bell pepper/capsicum, roughly chopped
1 tsp Kashmiri mirch (or 1/2 tsp cayenne plus 1/2 tsp paprika)
1 tsp cumin seeds/jeera
1/2 tsp turmeric/haldi
3/4 C water
2 TBS cooking oil of choice
1 tsp black mustard seeds/rai
salt to taste

Here's what to do:
1) Combine tomatoes, garlic, bell pepper, Kashmiri mirch, cumin seeds, turmeric, 1/2 C water and 1 tsp salt in a deep pan. Bring to a simmer over medium heat, then cover and cook over a low heat for 15 minutes.

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

2) Take the pan off the heat and leave to cool for about 15 to 20 minutes.

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

3) Transfer the contents of the pan to a mixie or blender and grind the mixture to a paste.

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

4) Heat the cooking oil in the same pan over medium heat for about 5 minutes. Add the mustard seeds. When they begin to pop, add ground tomato mixture. (Be careful when adding the tomato mixture to the hot oil as it may splatter.)

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

5) Fry mixture over low/medium heat for 15–20 minutes until it becomes a thick paste and separates from the oil. Salt to taste and allow chutney to cool a little before serving. This chutney will keep refrigerated in an airtight container for up to 3 days

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

Helpful hints:
Kashmiri mirch gives this condiment a rich red chili flavor with just a hint of heat. If you'd like more heat try using cayenne powder/degi mirch. If you'd like less heat try a smoky paprika powder.

If you wanted to make this even more South Indian you could fry some fresh curry leaves in the oil with the mustard seeds.

Jun 12, 2017

Cucumber and Mint Raita

cucumber and mint raita, recipe, vegetarian, easy, cucumber, mint, cumin, yoghurt, chili, raita, cool, dip, condiment, salad,

Try this cool and refreshing Cucumber and Mint Raita recipe paired with any spicy meal. Traditionally, this dish is served in warm weather months in India alongside fiery curries and kebabs for it's cooling properties. Yogurt, mint, and cucumber really beat the heat in this famed Indian condiment! 

cucumber and mint raita, recipe, vegetarian, easy, cucumber, mint, cumin, yoghurt, chili, raita, cool, dip, condiment, salad,

This is about as close as you'll get to a western-style salad in our Kashmiri home. Grated cucumbers and an onion dressed in spiced yogurt. It is amazingly simple and amazingly tasty! It's also great way to use up all those amazingly prolific cucumbers and fresh mint from a summer garden. We enjoy this yummy treat every year when the weather warms and cucumbers abound. The local variety of cucumber you see in the above photo is not quite as firm fleshed as the fancy English cucumbers you'll see in the western countries. They're a bit more pulpy and can grow to an astonishing two feet in length. Plant one vine and you're supplied with fresh cucumbers for the season around here. Choose a thick and tangy yogurt like the Greek-style ones in western markets for the most authenticity in this recipe. I prefer this dish with dried mint and whole cumin seeds but it can be made with fresh mint and ground cumin for a slightly different flavor. Some folks insist on dry roasting the cumin seeds to mellow their peppery warmth but I don't. If you can't handle the heat of green chilis - leave them out. As with most Desi dishes there's enough flavor going on here that you really won't miss them. Be sure to make this dish at least 2 hours in advance of serving to allow the flavors to meld. Always serve a raita chilled too. A fabulous paired with spicy curries, fiery kebabs, or as a cooling dip for peppery pappadums. Enjoy:

Ingredients:
1&1/2 C grated cucumber, (be sure to peel and deseed cucumber before grating)
1/3 C grated onion
1 C yogurt, beaten until smooth
2 TBS fresh mint/pudina chopped finely or 1 TBS dried mint
1-2 green chilis/hari mirch, minced finely (omit for less heat)
1 tsp ground cumin/jeera or 1&1/2 tsp cumin/jeera seeds
salt to taste
Optional for garnish: 1/4 tsp Kashmiri mirch or paprika

Here's what to do:
1) Whisk together yogurt, mint, cumin, green chilis, and 1 teaspoon salt.

cucumber and mint raita, recipe, vegetarian, easy, cucumber, mint, cumin, yoghurt, chili, raita, cool, dip, condiment, salad,

2) Add grated cucumber and onion and toss until well mixed. Salt to taste. Cover and refrigerate for at least 2 hours. Serve chilled and garnish with a pinch of Kashmiri mirch or paprika before serving if desired. Can be prepared up to one day in advance.

cucumber and mint raita, recipe, vegetarian, easy, cucumber, mint, cumin, yoghurt, chili, raita, cool, dip, condiment, salad,




May the Spirit of Ramadan stay in our hearts and illuminate our souls. 
Happy Ramadan!

Bibi

Mar 8, 2017

Kashmiri Onion Chutney (Ganduh Chetin)

kashmiri onion chutney, gand chetin, ganda, chetin, kashmiri, relish, recipe, condiment, chutney, onion, mirch, mint, shai jeera, cumin,

In Kashmiri, ganda means onion and chetin means chutney. This authentic recipe is a savory relish that often accompanies meals and street foods like kebabs in Kashmir. A simple pickling process and marination with traditional herbs and spices brings out the piquant and zesty flavors typical of Kashmiri cuisine.

kashmiri onion chutney, gand chetin, ganda, chetin, kashmiri, relish, recipe, condiment, chutney, onion, mirch, mint, shai jeera, cumin,

This is a favorite chutney or chetin that regularly graces our family dinner table. It's so easy to make and we most always have all the ingredients necessary on hand. We usually enjoy it as a condiment alongside our rice based lunches and dinners. Be forewarned, this chutney is quite fiery and a bit tart so it is definitely not for the timid of palate!

kashmiri onion chutney, gand chetin, ganda, chetin, kashmiri, relish, recipe, condiment, chutney, onion, mirch, mint, shai jeera, cumin,

The red chili powder or Kashmiri mirch, dried mint, and shahi jeera or black cumin are all hallmark flavors of Kashmiri cuisine. The locally grown and brilliant red Kashmiri mirch chili powder is what gives this condiment its color and rich flavor. If you don't have Kashmiri mirch a mix of half paprika and half cayenne powder makes a good substitute. Dried mint is very much a signature taste in Kashmiri dishes but fresh mint is often used in a lesser amount when available. Shahi jeera or black cumin is a spice native to Kashmir with a uniquely herbaceous and mild cumin-like flavor. A reasonable substitute for shahi jeera or black cumin is a lesser amount of regular cumin. Anyway you choose to make this recipe, if you love hot and spicy foods you'll love this!

Ingredients:
2 C onions, thinly sliced into half moons
2 tsp salt
3 TBS vinegar or lime/nimbu juice
2 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne powder)
2-3 green chilis/hari mirch, chopped finely
1 TBS cilantro/dhania or fresh mint/pudina leaves, chopped finely (or  2 tsp dry mint/pudina)
1 tsp black cumin/shahi jeera (or 1/4 tsp cumin/jeera)

Here's what to do:
1) Mix together sliced onions with 2 teaspoons salt and place in sieve or colander over plate. Allow mixture to sit at room temperature for 30 minutes. Some liquid may or may not come out of the onions.

kashmiri onion chutney, gand chetin, ganda, chetin, kashmiri, relish, recipe, condiment, chutney, onion, mirch, mint, shai jeera, cumin,

2) After 20 minutes transfer salted onions to a plastic, glass, or stainless steel container that can be sealed airtight. Mix salted onions with vinegar or lime juice, Kashmiri mirch, chopped green chilis, chopped cilantro, dry mint, and shahi jeera.

kashmiri onion chutney, gand chetin, ganda, chetin, kashmiri, relish, recipe, condiment, chutney, onion, mirch, mint, shai jeera, cumin,

3) Seal container with mixture airtight and place in refrigerator for at least 4 hours or overnight. Stir well before serving as a condiment alongside savory dishes. Makes a great sandwich or salad topping as well as a relish with kebabs. Keeps for about 3 days in an airtight container in the refrigerator.

Helpful hints:
If the chutney is just way more heat than you can handle try adding a couple of tablespoons of yogurt to it to cool it off.
Related Posts Plugin for WordPress, Blogger...

Printfriendly