Showing posts with label spicy. Show all posts
Showing posts with label spicy. Show all posts

May 7, 2018

Ghurma Aloo (Cumin-Scented Potatoes)

ghurma aloo, aloo, chili, cilantro, cumin, easy, ghormeh, ghurma, iran, persia, potatoes, Recipe, simple, spicy, indian, iyer,

A ghurma is a thick-sauced, long-simmered spicy stew of Iranian origin. This recipe for Ghurma Aloo is the perfect pairing of potatoes or aloo simmered until tender with earthy cumin and a pinch of red chili for a delicious and beautiful dish. Serve over rice or with naan to scoop up the vibrant sauce.


ghurma aloo, aloo, chili, cilantro, cumin, easy, ghormeh, ghurma, iran, persia, potatoes, Recipe, simple, spicy, indian, iyer,

We don't usually eat potatoes but when the new potatoes show up at market, I make an exception. (It seems a bit redundant to serve potatoes with the rice we eat daily.) There's nothing quite like the delicate flavor and texture of fresh potatoes and this easy recipe perfectly showcases them. This dish is adapted from Raghavan Iyer's 2008 cookbook, 660 Curries: The Gateway to Indian Cooking.


Indian cuisine is heavily influenced by the cooking of ancient Persia. The traditional Persian vegetable stew called ghurma or ghormeh is still a popular dish in Iran today. Many influences of Persia can be found in this recipe. As with most Iranian dishes, this recipe eschews garlic and makes do with onion and tomato for an umami boost. The potatoes are initially fried with turmeric giving them a lovely yellow hue as is typical in Persian cuisine. A generous use of cumin and red chili powder provide the spiciness of the dish. Fresh cilantro or dhania is stirred in at the end for a bit of green brightness - yet another Persian motif.

ghurma aloo, aloo, chili, cilantro, cumin, easy, ghormeh, ghurma, iran, persia, potatoes, Recipe, simple, spicy, indian, iyer,

This recipe has become our favorite way to enjoy the fresh potatoes of the season! Cumin and potatoes are THE perfect pairing in my opinion. I have adapted this recipe ever so slightly to suit my Kashmiri family's taste. Mr. Iyer recommended soaking the potatoes- I did not find this necessary. The original recipe called for two teaspoons of salt- I'd start with one teaspoon as we found two teaspoons to be a bit much. Mr. Iyer stirs the tomato in last with the cilantro with this recipe. This results in a raw tomato flavor that my Kashmiri clan cannot abide. So I put the tomato in with the water and chili powder to let them cook with the potatoes eliminating any hint of raw tomato. I also used Kashmiri mirch instead of cayenne powder for its brilliant red color, rich chili flavor, and slightly less heat. The color the Kashmiri mirch lends to this dish really makes this one of the most beautiful ways to serve potatoes. I hope you'll try this easy to make and tasty recipe and love it as much as we do!

Ingredients:
4-5 large russet or Yukon Gold potatoes, peeled and roughly cut into 1/2-inch cubes
2-3 TBS cooking oil (enough to cover the bottom of the pan)
1 to 2 tsp salt
1 TBS cumin/jeera seeds
1 onion, cut in half lengthwise and then cut into 1/2-inch pieces
1 tsp turmeric/haldi
1 tsp Kashmiri mirch (or cayenne/degi mirch for more heat or paprika for less heat)
1 medium-size tomato, cut into 1/2-inch cubes or pureed
2 TBS finely chopped fresh cilantro/dhania

Here's what to do:
1) Heat cooking oil with 1 teaspoon salt in a medium-size deep skillet or kadhai for 5 minutes. Add the cumin seeds and cook for about 5 seconds. Add potatoes, onion, and turmeric. Stir-fry until the potatoes and onion are lightly browned around the edges or about 6-7 minutes.


2)  Pour in 2 cups water, chopped tomato, and Kashmiri mirch (or chili powder) and bring to a simmer. Reduce heat to medium and cover the pan. Cook, stirring occasionally until the potatoes are almost fall-apart tender. This usually takes about 20 to 25 minutes. (If liquid gets too low or mixture begins to stick or scorch- reduce heat and add 1/2 cup of water.)


3) When potatoes are cooked to desired tenderness stir in cilantro/dhania and cover pan. Allow dish to stand for about 2 minutes. Salt to taste and serve. For a thicker sauce, coarsely mash some of the potato cubes with the back of a large spoon.


Mar 18, 2018

Green Apple Chutney

apple, chutney, dip, green, hot, Indian, Recipe, salsa, sauce, spicy, vegan, vegetarian,

Try this green apple chutney for a hot and spicy way to eat your apple a day! This easy recipe pairs well with everything from rice and rotis to steaks and roast chicken.

Every great once in awhile our local market gets a load of Granny Smith apples in. Often there seems to be some confusion as to where these tart, crisp, bright green apples come from as you can see in the above photo.  It boggles my mind that the apples probably spent 2 to 3 months in a nitrogen-flushed container on a ship from the US to get all the way to Nepal. Then they had to ride on a train and a truck from a port in Mumbai or Kolkata across the searing plains of India up here. After that, I get the pleasure of buying 3-month-old apples for about $3USD a pound! Nevertheless, Pippins and Granny Smith's are my favorite apples and I buy them. I've seen several recipes for South Asian style chutneys combining green apples and cilantro all over the internet. The combination sounded intriguing but few of the recipes suited my family's tastes. Too sweet, too tart, too bland were the complaints. After much trial and error, this is the recipe I've come up with for a green chutney using green apples. It has a nice balance of tart to sweet while garlic, ginger, and chilis give it some spicy heat. We enjoy this chutney with rice but it would also pair well with barbecued meats, kebabs, Mexican dishes, or roast chicken or turkey. Eating healthy is easy when it tastes this good!

Ingredients:
1 tart green apple, cored and chopped (leave the skin on)
2 C cilantro/dhania, leaves and stems roughly chopped
1 TBS oil of choice (I use rice bran oil or virgin olive oil)
2 tsp ginger/adrak paste or 1-inch fresh ginger
2 tsp garlic/lahsun paste or 2 cloves garlic
1-2 green chilis/hari mirch (omit for less heat)
1 tsp salt
1/2 tsp Kashmiri mirch or chili powder (omit or use less for less heat)
1 TBS lime juice or 1 TBS white vinegar

Here's what to do:
1) Whiz all ingredients in a mixie, blender, or food processor to a fine paste. Salt to taste.

apple, chutney, dip, green, hot, Indian, Recipe, salsa, sauce, spicy, vegan, vegetarian,

 2) Keep in a sealed container in the refrigerator until ready to serve.

apple, chutney, dip, green, hot, Indian, Recipe, salsa, sauce, spicy, vegan, vegetarian,

Helpful Hints:
Chutney keeps for 4-5 days in an airtight container in the refrigerator.

 If the chutney is too sour for you try adding a pinch of sugar to sweeten it up.

 If the chutney is too hot for you try adding a tablespoonful of yogurt to cool it down.


I know I'm a day late but Happy St Patrick's day!


Mar 11, 2018

Garam Masala Spiced Almonds

indian, garam masala, almonds, easy, recipe, simple, spicy, roasted, vegan,

Garam Masala Spiced Almonds are the perfect healthy snack with a kick. The bold flavors of traditional Indian spices make these nuts addictively delicious!


indian, garam masala, almonds, easy, recipe, simple, spicy, roasted, vegan,

Typically when you pay a casual visit to a household in India or Nepal you are served a warm drink, something salty, and something sweet. The drink is usually sweet, milky chai (tea) or sweetened "milk coffee." The salty item can be anything from readymade chaat mixes to potato chips. The sweets are usually biscuits or cake. (I've even been served some unique combinations such as cake and potato chips.) Garam Masala Spiced Almonds are something I started making to serve guests before we could buy readymade chaat mixes (like Haldirams) in packets here in Nepal. It seemed a natural choice as almonds are a favorite treat in my husband's native Kashmir. I'm not sure where I originally found this recipe but I suspect it may have been from the legendary Canadian Chef Vikram Vij.

indian, garam masala, almonds, easy, recipe, simple, spicy, roasted, vegan,
Parsi-Style Garam Masala
Over the years I've added and altered the recipe to our tastes. Instead of cayenne, I use Kashmiri mirch for a richer chili kick. Lime juice adds a tart zing in place of the sweeter amchur/mango powder sometimes. Adding asafoetida/hing or garlic powder was entirely my idea to add an umami boost to the mix. You may certainly vary the flavor by using different regional versions of garam masala blends. You'll find recipes for Garam MasalaParsi Garam Masala, Kashmiri Garam Masala, Nepali Garam Masala, and Mughlai Garam Masala on this blog. The oil you choose to make this recipe with can change the flavor a great deal too. Using coconut or sesame oil adds a rich, traditional note while flavorless oils like canola and sunflower oils add none. You can even use raw cashews in this recipe too but be sure to roast them separately from almonds as they cook faster. I hope you'll love this recipe as much as my family does! Off to the recipe:

Ingredients:
1 TBS garam masala
1 tsp Kashmiri mirch or cayenne powder
1 tsp mango powder/amchur or 2 tsp lime/lemon juice
1/4 tsp asafoetida/hing or garlic powder (optional)
 2 TBS vegetable oil of choice oil
 3 C raw almonds or cashews
2-3 tsp salt to taste 

Here's what to do:
1) Preheat oven to 350F. Place rack in the middle of the oven. Line a baking sheet with parchment paper or a silicone mat.

indian, garam masala, almonds, easy, recipe, simple, spicy, roasted, vegan,

2) In a large bowl, combine spices, and oil. Add almonds or cashews and stir until well coated. Pour coated nuts onto a baking sheet and spread out evenly over the pan.

indian, garam masala, almonds, easy, recipe, simple, spicy, roasted, vegan,

3) Bake for 6-8 minutes. Stir with a spatula or spoon, return to oven and bake an additional 6 minutes. Be careful not to burn or scorch the nuts- if the almonds start to turn dark brown around the edges they are burnt. Remember that the almonds will continue cooking for a few minutes after you remove them from the oven.
indian, garam masala, almonds, easy, recipe, simple, spicy, roasted, vegan,

4) Remove from oven and allow to cool for 1 hour before serving. Store in an air-tight container for up to one month in a cool, dry place.


Helpful Hints: 
If after roasting the nuts are not salted enough for your taste simply sprinkle additional salt and stir them with a spatula or shake them in a jar.

If you are making this recipe with raw cashews be sure to shorten the cooking times by 4-5 minutes.

Dec 24, 2017

Vegan Peppernuts (Päpanät)

Peppernuts (also called Pfeffernüsse or päpanät) are a tiny cookie baked in Mennonite homes during the Christmas season. This recipe for peppernuts is egg-free and vegan. They're deliciously crunchy, delightfully spicy, and highly addictive little cookies that are perfect for gift giving during the holidays! 


My mother is descended from the Plautdietsch-speaking Mennonites who left the steppes of Russia in 1874 and chose the Kansas prairie for their new home. The modest home my great-grandfather Jacob Krause built in 1874 is part of the Mennonite Heritage and Agricultural Museum near Goessel, Kansas. Peppernuts are found in various forms across Germany, Denmark, the Netherlands, and Belgium. In Plautdiestch they are called päpanät (pronounced pay-pa-nate). The name peppernut does not mean it contains nuts, though some varieties do. The crunchy cookies are roughly the size of nuts and can be eaten by the handful, which may account for the name.

vegan, vegetarian, egg free, eggless, peppernuts, Pfeffernüsse, cookies, mennonites, mennonite, easy, authentic, recipe, crunchy, spicy, russian, ukraine, dutch,

Traditional Mennonite recipes for peppernuts usually contain beaten egg. Eggs are not considered suitable for vegetarians in South Asia so through a little trial and error I came up with this egg-free adaptation of my aunt's original recipe. My vegan version of her recipe is just as flavorful, crunchy, long-lasting, delicious and sturdy as the Mennonite original. Mine may be a tad spicier in keeping with the South Asian influences though. Although these little cookies are not the prettiest of holiday treats- they are truly addictive. It's really hard to stop eating them, once you start. You are warned! Nary a Christmas goes by that I don't bake a huge batch of these for friends, neighbors, and even the Imam!


Every Mennonite family has a slightly different recipe for peppernuts. The variations are multitude. Some use butter or vegetable shortening. Some use corn syrup, molasses, or golden syrup. Some use brown sugar and some use white sugar. Spice mixtures may or may not include black pepper, white pepper, or even no pepper at all! One thing that is constant in Mennonite recipes is star anise- not ground anise, not anise oil, not anise extract - it has to be STAR ANISE. I have to say that star anise does have a tad extra sweetness as well as a slightly root beer-ish note in addition to the licorice flavor of plain anise. I also like the warmth of black pepper and the citrusy zing of green cardamom in my peppernuts. Anyway you spice them, I really hope you give this unique little cookie a try! No doubt they'll become a favorite made year after year in your home too!

Ingredients:
1&1/2 C vegetable shortening or margarine*
1&1/2 C sugar
3/4 C golden syrup or corn syrup**
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground star anise
1/2 tsp ground nutmeg or allspice
1/2 tsp ground black pepper
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground green cardamom
1&1/2 tsp baking powder
5 C flour
extra flour to roll out dough

Here's what to do:
1) Melt shortening or margarine in a large saucepan. Add sugar, syrup, and salt to melted oil and bring just to a boil. Remove from heat and allow mixture cool to room temperature.
vegan, vegetarian, egg free, eggless, peppernuts, Pfeffernüsse, cookies, mennonites, mennonite, easy, authentic, recipe, crunchy, spicy, russian, ukraine, dutch,

 2) Combine ground spices, baking powder, and flour in large mixing bowl. Stir until well mixed. I use my stand mixer to do this.

vegan, vegetarian, egg free, eggless, peppernuts, Pfeffernüsse, cookies, mennonites, mennonite, easy, authentic, recipe, crunchy, spicy, russian, ukraine, dutch,
vegan, vegetarian, egg free, eggless, peppernuts, Pfeffernüsse, cookies, mennonites, mennonite, easy, authentic, recipe, crunchy, spicy, russian, ukraine, dutch,

3) Add cooled syrup mixture to the flour and spices. Stir until well blended. The dough should be a little sticky yet stiff. Cover dough with cling film and refrigerate overnight or for several days.

vegan, vegetarian, egg free, eggless, peppernuts, Pfeffernüsse, cookies, mennonites, mennonite, easy, authentic, recipe, crunchy, spicy, russian, ukraine, dutch,

4) When ready to bake preheat oven to 350F/180C . Prepare cookie sheets with parchment paper or silicone baking matts. Sprinkle a little flour or your counter and roll dough into long ropes about as thick as your ring finger. It's usually best to take about a half cup of dough at a time. This dough is really easy to work with despite being a little sticky. I put the ropes of dough onto a baking tray while I'm rolling them.

vegan, vegetarian, egg free, eggless, peppernuts, Pfeffernüsse, cookies, mennonites, mennonite, easy, authentic, recipe, crunchy, spicy, russian, ukraine, dutch,

 vegan, vegetarian, egg free, eggless, peppernuts, Pfeffernüsse, cookies, mennonites, mennonite, easy, authentic, recipe, crunchy, spicy, russian, ukraine, dutch,

5)  Cut the ropes into 1/2 inch pieces and place on prepared pans at least an inch apart. Cookies will puff up and spread a little bit. Bake for 10 to 15 minutes in preheated 350F/180C oven or until cookies just begin to brown.

vegan, vegetarian, egg free, eggless, peppernuts, Pfeffernüsse, cookies, mennonites, mennonite, easy, authentic, recipe, crunchy, spicy, russian, ukraine, dutch,

6) Remove from pan and allow to cool. Cookies will be soft when warm but will gradually crisp up when completely cooled.

vegan, vegetarian, egg free, eggless, peppernuts, Pfeffernüsse, cookies, mennonites, mennonite, easy, authentic, recipe, crunchy, spicy, russian, ukraine, dutch,

7) Makes about 4 liters or 16 cups of little cookies. Store in an airtight container for up to 3 months. (Yes, I said 3 months - these are typically sturdy Mennonites cookies!)

vegan, vegetarian, egg free, eggless, peppernuts, Pfeffernüsse, cookies, mennonites, mennonite, easy, authentic, recipe, crunchy, spicy, russian, ukraine, dutch,

Helpful Hints:
*I have made this recipe with vegetable shortening, margarine, and butter (and various combinations of whatever I could find here in Nepal). All work fine in this recipe but I prefer the extra crunchiness you get with vegetable shortening (Crisco to be precise) .

**I have made this recipe variously with dark corn syrup, light corn syrup, golden syrup, honey, and molasses. Light corn syrup would be what Mennonites from Kansas would use but our Canadian brethren prefer golden syrup. I have to agree with the Canucks on their preference for golden syrup in this recipe. I like the slight caramel flavor that golden syrup gives this recipe best.

This recipe is time consuming but the results are well worth it. Traditionally this cookie is often made in huge batches as a community at the local church to reduce the tedium. (My aunt's original recipe called for a whopping 15 cups of flour!) I usually make the dough one day and freeze it. Then I roll out the ropes of dough and place them on a tray in the freezer until the next day. Then on the last day I fire up my tiny toaster oven, chop the ropes of dough into half inch pieces, and bake them. (This takes all day with our random power outages.) A more efficient plan would be to get a few pals together and delegate the tasks of rolling, chopping, and baking.

Happy Holidays!
Wishing you all the best in this festive season - Peace, Love, Hope & Joy!
Bibi

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.

Aug 7, 2017

Murgh Xacuti (Goan Spiced Chicken)

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconot, simple, spicy, xacuti, murgh,

Pronounced 'sha-koo-tee,' this spicy chicken recipe comes from the tropical shores of Goa. A truly classic dish that can be found in almost all restaurants dotting the beaches, towns, and villages. Featuring a savory blend of rich coconut milk, hot red chilis, and aromatic spices- it's best served with steamed rice and mango chutney. 

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconut, simple, spicy, xacuti, murgh,

This recipe is adapted from the book Recipes from an Indian Kitchen by Parragon Books Ltd. I bought this book in Delhi's IGIA duty-free shopping area on a bargain table for about $6. I've since seen it in Target stores in Florida as well as on Amazon. It's a great cookbook for the price with 100 recipes from all across India. Most of the recipes seem to be restaurant versions of regional dishes rather than from an Indian's home kitchen. It is very well written, easy enough for beginners, and all recipes are accompanied by beautiful photographs.  

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconut, simple, spicy, xacuti, murgh,

I have made a few changes my adaption of this recipe. The original instructions called for 600g of boneless and skinless chicken pieces. I've upped the quantity of chicken to 1 kg/2.2lbs and use bone-in chicken as it's more authentic. Since I increased the quantity of chicken I increased the amount of spices accordingly. The amounts of coconut milk and water were generous to begin with so I left them the same. The recipe called for whole dried red chilis to be ground but of course I changed them to Kashmiri mirch as per my Kashmiri clan's preferences. The recipe also called for the whole spices to be dry roasted before grinding. I didn't do that. I don't think the dry roasting is a necessary step when then spices are going to be fried and then simmered with the chicken anyway. It is my understanding that dry roasting the spices is only necessary in humid climates to facilitate grinding. (You can read my diatribe on why I don't dry roasting spices here.) I think I added a bit of ginger paste to the base too. That's because ginger is good for you, I love it's lemony flavor,  and most other Xacuti recipes I've perused online include it too. Anyway, this is a really easy and really delicious South Indian style chicken curry. If you're new to making curries or a seasoned pro - I'm sure you'll enjoy this recipe as much as my family does!

Ingredients:
1kg/2lbs skinless chicken pieces
3 TBS cooking oil of choice or ghee
1/2 C onion, finely diced
1 TBS garlic/lahsun paste
1 TBS ginger/adrakh paste
400ml (1 can) or 14 oz coconut milk or coconut cream
1 C water
2 tsp tamarind paste
Grind to powder for masala:
1 TBS coriander seeds/dhania
1 TBS white poppy seeds/khus khus or ground cashews
1 TBS Kashmiri mirch (or 1&1/2 tsp cayenne plus 1&1/2 tsp paprika powder)
2 tsp fennel seeds/saunf
2 tsp cumin seeds/jeera
1 tsp turmeric/hali
5 green cardamoms/elaichi
10 black peppercorns/kali mirch
5 cloves/laung
1 inch piece of cassia bark/dalchini, broken into small pieces (or 1/2 tsp ground cinnamon)

Here's what to do:
1) Grind coriander seeds, poppy seeds, Kashmiri mirch, fennel seeds, cumin seeds, turmeric, green cardamoms, cloves, and cassia bark to fine powder. Set aside. (I use a coffee grinder dedicated solely to grinding spices.)

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconut, simple, spicy, xacuti, murgh,

2) Heat cooking oil or ghee with 2 teaspoonfuls salt in kadhai or deep heavy bottomed skillet for 5 minutes. Add diced onions and fry until beginning to brown. Add garlic paste and ginger paste and fry for about 2 minutes or until raw smell is gone from garlic.

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconut, simple, spicy, xacuti, murgh,

3) Add ground spices for masala to the fried onions, stir well, and fry for 2 minute. Add chicken pieces to fried onion mixture in pan. Cook chicken pieces for 2 minutes on each side. If mixture begins to stick or scorch add 1/4 C water to the pan, stir well, and reduce heat.

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconut, simple, spicy, xacuti, murgh,

4) Add coconut milk and water to pan. Stir well. Bring to a boil then reduce heat to low/medium and allow to simmer gently for 20 minutes.

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconot, simple, spicy, xacuti, murgh,

5) Stir in the tamarind paste and cook for 5 more minutes or until chicken is cooked through and tender. Salt to taste and serve immediately. 

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconut, simple, spicy, xacuti, murgh,

Helpful hints:
You can make the spice mixture ahead of time and store it in an airtight container for up to 2 weeks.

Gorgeous Goan coastline.

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. 
Related Posts Plugin for WordPress, Blogger...

Printfriendly