Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts

Sep 18, 2017

Jamie Oliver's Tomato & Garlic Chutney

Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

This light and vibrant vegan tomato chutney is inspired by the spicy cuisine of Western India. The flavor is sweet and sour with a pleasant chilli kick. It's a great accompaniment to all sorts of foods and a fantastic way to use tomatoes when in season! Beautifully refreshing for a hot summer’s day and quite comforting with warm foods in winter.


Yes, it's another recipe for tomato chutney. Our tomato plants are still producing about a kilogram of tomatoes daily. So I've been looking for all sorts of great ways to enjoy them! "More vegetables = more healthy" - is my mantra.
Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,
Celebrity chef Jamie Oliver
A few weeks ago I was suffering through watching the famed British celebrity chef Jamie Oliver on a television cooking show. I'm more of a Team Nigella gal myself. I find Jamie annoyingly ditzy and dim much in the same vein as Gwyneth Paltrow. I do appreciate his emphasis on using ethically sourced, fresh ingredients though. Anyhow, Mr Oliver was attempting to prepare an Indian-style meal on the program. His rather imaginative idea of Indian food seems to always include fistfuls of fresh cilantro/dhania stirred in at the end of nearly EVERY dish. Curious, I ventured on to Mr Oliver's website and found this recipe.

Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

Mr Oliver's tomato and garlic chutney was no exception to his cilantro/dhania fetish. A copious amount of cilantro/dhania was stirred in at the end of this recipe too. That presented a bit of a problem because during the steamy Monsoon season any tender, leafy green herb like coriander usually bolts or rots. But this week I harvested the first little scrawny bit of post-Monsoon cilantro/dhania which you see in the photo above! I hurriedly whipped this recipe up with tomatoes from our garden. I left out the sugar from the original recipe as my Kashmiri clan likes their tomatoes on the sour side. I also added a little cumin and used Kashmiri mirch for the chili powder for extra flavor. 
My Indian husband declared this the best tomato chutney yet! 
So there you have it. Authenticity be darned- this is good stuff! I you'd like less heat in your chutney try using a smoky paprika, for more heat use cayenne/degi mirch. In place of the sugar I've also tried tamarind paste which augments the sweet and sour notes of the tomatoes beautifully. Anyway you choose to make this twice cooked garlicky blend of tomatoes and cilantro/dhania it's delicious!

Ingredients:
8 garlic/lahsun cloves, peeled
8 tomatoes, roughly chopped
1 tsp Kashmiri mirch (or 1/2 tsp cayenne plus 1/2 tsp paprika powder)
1 tsp salt
3/4 C  water
2 TBS cooking oil
pinch of asafoetida/hing (optional)
1 tsp black mustard seeds/rai
1 tsp cumin seeds/jeera (optional)
1½ teaspoons granulated sugar or 1 teaspoon tamarind paste (optional)
1/3 C fresh coriander/dhania leaves, finely chopped

Here's what to do:
1) Put garlic cloves, tomatoes, one teaspoon salt, Kashmiri mirch, and 3/4 C water in a pan. Bring to a simmer, then cover and cook over a low heat for 15 minutes. Take the pan off the heat and leave to cool.
Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

2) When cooled transfer the contents of the pan to a blender and blend the mixture to a paste.

Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

3) Heat the oil in pan set over a low heat for about 7 minutes or until oil is fragrant but not smoking. Add the asafoetida, mustard seeds, and cumin seeds.

Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

4) When the seeds begin to pop, add the blended tomato mixture. Be careful as the mixture might splatter when it hits the hot oil. Cook over a low heat for 15–20 minutes until the mixture becomes a thick paste.

Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

5) Stir the chopped cilantro/dhania and sugar (if using) into fried mixture and mix well. Leave the chutney to cool a little before serving. This chutney will keep refrigerated in an airtight container for up to 3 days.
Jamie Oliver, recipe, tomato, garlic, chutney, cilantro, easy, indian, savory, simple, fresh, cooked,

Helpful hints:
I often leave out the asafoetida/hing as I find it really isn't noticeable competing with 8 cloves of garlic.

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.

Jul 24, 2017

Hot & Spicy Hyderabadi Tomato Chutney

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,

From Hyderabad comes this hot, garlicky, smoky, and spicy tomato chutney! Hyderabadi cuisine is known for it's lavish use of spices and love of red chilis. In this easy recipe tomatoes are simmered with roasted garlic, red chili, cumin, mustard, ginger, and fenugreek to caramelized perfection. A tasty vegan and vegetarian addition to any rice or roti based meal or a zesty new dip for tortilla chips. 

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic,

It's that time of the year again when tomatoes are cheap and a'plenty! A cooked tomato chutney is a great way to enjoy Summer's vegetable largesse. This recipe takes about eight tomatoes and cooks down to a little less than a cup of chutney. My Kashmiri contingency here won't touch a raw tomato but when fried into a sauce or chutney they love'em! In fact, a batch of this relish lasts only a day at our house. And that's a lot of tomatoes!!! This recipe is adapted from Madhur Jaffrey's World of the East Vegetarian Cooking (1981). I bought this book from a secondhand bookstore yonks ago in San Francisco and it was fairly decrepit then. Anywho, it has 400 recipes from all over Asia that are all darned good and are suited to what you could probably find in supermarkets in the early 80's. (Nothing terribly exotic.)


Over time I have changed a few things in the recipe in accordance with my family's tastes. The original recipe called for peeling and seeding the tomatoes. We all know Bibi isn't going to do that! Didn't Ms Jaffrey's mom tell her that's were all the vitamins are? If you are the sort who seeds and peels tomatoes Ms Jaffrey also suggests canned tomatoes can be used in this recipe instead of fresh. (I would not dare to try that in our house- but it seems like it would work.) My Kashmiri clan loves their Kashmiri mirch so I've used that instead of the cayenne powder/degi mirch in the original recipe too. Feel free to adjust the amounts of red chilis in both dried and powdered form to suit your tolerance for heat. Other than that the ingredients are pretty much as in the original recipe. Are you wondering why Ms Jaffrey uses both garlic cloves and garlic paste? You'll notice the garlic cloves are fried until golden brown while the garlic paste is added later with the tomatoes. This gives both forms of garlic a different taste. This is the typical layering of flavors that makes Indian cuisine so deliciously complex. Frying the dried chilis until blackened lends the chutney a smoky flavor that's quite nice and very Hyderabadi too. I do prefer to run the chutney through the mixie after cooking and cooling. Ms Jaffrey does not advise this but the dried chilis and garlic cloves don't always break down into small pieces during cooking. I fear someone eating the chutney might get a big unpleasant bite of garlic or dried chili. Yikes! So I blitz the fried mixture in the mixie when cool to a lovely smooth texture. Enjoy!

Ingredients:
2 TBS cooking oil
4 garlic/lahsun cloves, peeled and minced
1 tsp cumin/jeera seeds
1/2 tsp black mustard/rai seeds
1/4 tsp  fenugreek/methi seeds
2-3 whole dried hot chili peppers (use less for less heat
1 tsp salt, or to taste
Mix together in a bowl:
2 C roughly chopped tomatoes, (canned tomatoes will work for this recipe too)
1 tsp ginger/adrak paste
1 tsp garlic/lahsun paste
1/2 tsp turmeric/haldi
1/4 to 1 tsp Kashmiri chili powder/mirch (or 1/2 tsp cayenne/degi plus 1/2 tsp paprika powder)

Here's what to do:
1) Mix the tomatoes, ginger paste, garlic paste, turmeric, and Kashmiri mirch in a bowl and mix. Set aside.

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic,

2) Heat the oil and one teaspoonful salt in a heavy skillet over medium for about 5 minutes. Add the garlic cloves, stir and fry until lightly brown. Add the cumin, mustard, and fenugreek. Let sizzle for a couple seconds and add the dried chili peppers. They should puff up and darken.

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic,

3) Add the tomato mixture to the spices in the hot oil. (Be careful as it could splatter when it hits the hot oil). Stir and cook on medium heat for 10-12 minutes, or until the liquid is reduced and oil separates from the mixture. (If mixture begins to stick or scorch reduce heat and add 1/4 cup water- but keep stirring!) Use a wooden spoon to mash the tomatoes and garlic cloves into a paste.

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,
hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,

4) The chutney is cooked when the oil separates from the mixture and rises to the top. Salt to taste. You should have about 3/4 cup of chutney. If your chutney isn't as smooth as you prefer allow the mixture to cool for about 15 minutes and run it through a mixie or blender. Serve hot, cold, or at room temperature. Keeps well in an airtight container in the refrigerator for up to 3 days.

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,

Helpful Hints:
When salting chutneys to eat with rice and or rotis you'll want to add just a little more salt than you think you should. Like maybe 5% more. Remember that rice and rotis are generally served unsalted and chutneys or relishes served with them provide the salt that makes them tasty.

Ladies Sharing Wine, India, Andhra Pradesh, Hyderabad
Early 18th century Drawings; watercolors, ink, opaque watercolor, and gold on paper. 

Mar 1, 2017

Parsi Style Scrambled Eggs (Akuri)

akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,

Scrambled eggs take a spicy twist in this classic dish from the Parsi community of India. Ginger, garlic, green chilis, tomatoes, a hint of cilantro, and a pinch of garam masala make these eggs the ultimate breakfast for dinner. A quick and easy recipe that's ready in twenty minutes.

akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,

Parsi scrambled eggs, akuri, or akoori is one of my favorite dishes to order when we eat out. So when I saw this recipe in Saveur a few years back I had to try making them myself. The Saveur recipe was a little different than what I've tasted in restaurants in India so I've tweaked it a bit. I've added ginger, turmeric, and garam masala because that's what I've tasted in restaurants here. The turmeric gives the eggs a brilliant color while the ginger and garam masala gives them a bit more Indian pep. I usually use a little milk in the recipe rather than cream simply because I rarely have cream on hand. Whether you choose to enjoy these Parsi scrambled eggs atop buttered toast with orange juice in the continental manner or with rice and rotis in the subcontinental way I'm sure you'll love'em!

Ingredients:
4 eggs
3 TBS cooking oil or ghee
1/2 C onion, finely diced
2 tsp ginger/adrak paste
2 tsp garlic/lahsun paste
2-3 green chilis, finely chopped (omit for less heat)
1 tomato, finely diced
1/4 tsp garam masala or ground black pepper
1/4 tsp turmeric/haldi powder
2 TBS milk or cream
2 TBS cilantro/dhania leaves, chopped coarsely
optional for garnish- 2 TBS chopped cilantro/dhania leaves

Here's what to do:
1) Heat oil or ghee with one tesaspoon salt in a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and translucent. Add ginger, garlic, chiles, and tomatoes. Cook until tomatoes soften, about 5-6 minutes.

akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,

2) While onion mixture is cooking mix eggs, garam masala or black pepper, turmeric, milk or cream, and chopped cilantro together until thoroughly mixed. (Sometimes I cheat a little and run this through the mixie.) 
akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,

3) Add egg mixture to fried onion and tomato mixture in skillet with a half teaspoonful of salt. Mix well. 

akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,

4) Stir and cook egg mixture until set into soft curds, about 6 minutes. Transfer eggs to a platter. Garnish with cilantro sprinkled over eggs and serve hot with toast, rice, or as a fiiling for a kati roll or breakfast burrito.
akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,
Helpful Hints:
For breakfast on-the-go or a tea time treat we like to roll Parsi scrambled eggs in a roti with a dollop of chutney. This is sort of like the street food called a kati roll in Kolkata, a frankie in Mumbai, or a breakfast burrito in the United States.

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