KARWARI RED CHUTNEY WITH CHOPPED ONIONS

KARWARI COCONUT CHUTNEY WITH CHOPPED ONIONS

KARWARI COCONUT CHUTNEY WITH CHOPPED ONIONS

Ingredients

A coastal Indian classic from the town of Karwar, 2 hours from Goa. The chopped raw onion garnish is typical of dishes from this small coastal city. Serve with fritters, dosas, poles, poori bhaji, thalipeeth and idlis. I recall some of my relatives added cumin seeds to this chutney, others omitted the garlic but the chopped raw onion was a permanent feature.

Its important to grate the coconut so it grinds to a paste quickly. This prevents the oil from separating from the coconut meat.

1 cup freshly grated white meat of coconut

4 dried Bedgi or Kashmiri red chillies, seeds and stalks removed

2 cloves of garlic chopped (optional)

1/4 teaspoon tamarind paste

Salt to taste

1 tablespoon chopped white onion

Instructions

Toast the red chillies in a dry skillet on medium heat until fragrant about 2 minutes, stirring from time to time to prevent the chilli skins from blackening.

Cool completely and grind to a smooth powder.

Combine the tamarind, garlic, a teaspoon of salt, the powdered chillies and freshly grated coconut and grind to a smooth paste. Add a few drops of water from time to time to facilitate grinding but not too much as this is a thick chutney.

Taste for salt, spiciness and tamarind. Adjust to your taste if required. You can add more red chillies if you want it hotter, more tamarind and salt too.

Top with chopped onions.

http://www.taradeshpande.in/karwari-red-chutney-with-chopped-onions/

CHICKEN KOFTA CURRY- MEATBALLS POACHED IN A COCONUT ONION GRAVY

CHICKEN KOFTA CURRY- MEATBALLS POACHED IN A COCONUT ONION GRAVY

CHICKEN KOFTA CURRY- MEATBALLS POACHED IN A COCONUT ONION GRAVY

Ingredients

These koftas or meatballs can be made with chicken or turkey mince. The koftes are poached instead of fried making this a lighter more healthful recipe.

Serves 8 people (3 koftas each) with a side of leavened or flat breads

FOR THE KOFTAS

1 KG MINCED CHICKEN/CHICKEN KHEEMA, WASHED, COMPLETELY DRAINED

2 EGGS WHISKED

1 TEASPOON SALT

1 TEASPOON TURMERIC

1 TEASPOON CUMIN POWDER

1 TEASPOON CAYENNE PEPPER

1/2 TEASPOON CLOVE POWDER

1/2 TEASPOON GREEN CARDAMOM POWDERED

1/2 TEASPOON CINNAMON POWDERED

1/4 TEASPOON NUTMEG POWDERED

FOR THE GRAVY

6 WHITE ONIONS PEELED (ABOUT 350 GRAMS)

4 LARGE RED TOMATOES

4 INDIAN GREEN CHILLIES ABOUT 1.25 INCHES LONG

4 TABLESPOONS GARLIC AND GINGER PASTE

1/4 TEASPOON TURMERIC

FOR THE GRAVY TEMPERING

3 TABLESPOONS VEGETABLE OIL

1 STAR ANISE (SEEDS REMOVED)

2 SMALL DRIED BAY LEAVES

5 CLOVES

5 PEPPERCORNS

1 INCH CINNAMON STICK

1 BLACK CARDAMOM

600 ML COCONUT MILK

MINT LEAVES TO GARNISH (OPTIONAL)

Instructions

PUREE ONIONS, TOMATO, CHILLIES, GARLIC GINGER PASTE, TURMERIC AND CAYENNE IN A FOOD PROCESSOR.

HEAT OIL ON A MEDIUM FLAME, WHEN HOT ADD ALL THE SPICES FOR THE TEMPER AND COOK ABOUT 1-1.5 MINUTES UNTIL FRAGRANT.

ADD ONION AND TOMATO MIX AND COOK UNTIL REDUCED TO HALF ITS VOLUME. STIR FROM TIME TO TIME TO PREVENT BURNING.

ADD 600ML COCONUT MILK AND COOK ANOTHER 12 MINUTES, STIRRING FROM TIME TO TIME.

TASTE FOR SALT.

PROCESS THE DRAINED KHEEMA IN A FOOD PROCESSOR. PULSE 1-3 TIMES IN SHORT BURSTS. DO NOT GRIND THE MEAT TO A PASTE. JUST A FINER CRUMB UNTIL THE MEAT CLINGS TOGETHER.

COMBINE ALL THE INGREDIENTS FOR THE KOFTA IN A LARGE MIXING BOWL UNTIL THOROUGHLY MIXED. DIVIDE INTO 24 BALLS.

REDUCE FLAME UNDER GRAVY TO LOW. GENTLY LOWER KOFTAS INTO HOT COCONUT AND ONION GRAVY. USING A SMALL SPOON POUR SOME OF THE GRAVY OVER EACH KOFTA TO ENSURE THEY COOK THROUGH.

COOK OPEN ABOUT 12 MINUTES ON LOW FLAME UNTIL MEATBALLS ARE COOKED THROUGH. AVOID STIRRING. SWITCH OFF FLAME. ALLOW IT TO COOL ABOUT 15 MINUTES.

SERVE WARM WITH ROTIS, NAANS, PITA OR TANDOORI ROTI.

http://www.taradeshpande.in/chicken-kofta-curry-meatballs-poached-in-a-coconut-onion-gravy/

Individual Pomegranate and Pineapple Trifles

Individual Pomegranate and Pineapple Trifles

Individual Pomegranate and Pineapple Trifles

Ingredients

These are elegant desserts to make when pomegranates are in season. Pineapple and pomegranate is a lovely combination. In some countries you can get fresh pomegranate juice to order, which will save you the effort of making it. Be sure the juice is strained and you will need heat proof glasses or jars.

Makes 8 1 cup portions

2 cups fresh pomegranate juice

1/2 cup pomegranate seeds to garnish

100 g granulated, white sugar

50 grams powdered gelatine or Agar Agar

75g custard powder

1.2 liters wholemilk

200 grams pound or sponge cake, wine biscuits, ladyfingers or Amaretti cookies smashed to a coarse crumb consistency

3/4 cup fresh pineapple juice

1 banana peeled and finely diced

200 ml heavy cream

1 tsp vanilla extract

2 tbsp icing sugar

Instructions

Add pomegranate juice, sugar and 300 ml water and bring to a gentle simmer over medium heat. Keep cooking and stirring until it reaches a boil.

Meanwhile, soak the gelatine in 1/4 cup of room temperature water to soften it about 5-7 minutes or follow instructions for Agar Agar.

Add gelatin to the hot fruit syrup and stir to dissolve completely.

Divide hot liquid into 8 individual glasses. Let rest 20 minutes. Chill in the fridge until loosely set about 5 hours.

Make the custard according to pack instructions with the custard powder, milk and 50g sugar to create a thick custard. If you prefer a custard with eggs you can also make a custard from scratch. Cover tightly with wrap, pressing the wrap down on the surface of the custard to prevent a skin from forming. Chill.

When the custard is chilled and the jelly has set spoon or pipe custard into the 8 jars, smoothening the tops to make them even. Scatter a few pomegranate seeds and the sliced bananas over the custard.

While the jelly and custard sets pour the pineapple juice and or liqueur over the crumbled cake. Allow it to soak 10 minutes.

Spread the cake crumbs over the top of the chilled custard and press down lightly to create an even surface.

Whip the cream with the vanilla and icing sugar until soft peaks form- don't over beat or the cream will split. Spoon or pipe around the top of the fruit.

Scatter with the pomegranates before you serve them. Keep covered and refrigerated until you are ready to serve them.

http://www.taradeshpande.in/individual-pomegranate-and-pineapple-trifles/

PECAN PUMPKIN BUTTER WITH MAPLE SYRUP

PECAN PUMPKIN BUTTER WITH MAPLE SYRUP

PECAN PUMPKIN BUTTER WITH MAPLE SYRUP

Ingredients

This is a delicious spread for toast, muffins, waffles, pancakes and cornbread. It's even great with crackers and cheese and a spoonful will liven up yogurt. Whisk it into cream cheese for a dip or frosting. Serve as a cheesecake topping. And stir in some bourbon if its a grown ups party.

Maple syrup and pecans have a unique flavor. You can also use walnuts and melted jaggery to create a similar spread but the flavors will be different.

For approximately 2 cups

1 cup pecans

25 grams melted butter

13 oz can of pumpkin about 1/2 kg boiled and pureed Lal Kadoo

25 grams melted butter

1/2 teaspoon lime zest

1/2 cup good quality Vermont maple syrup

1/2 teaspoon sea salt or to taste

1/2 teaspoon nutmeg finely powdered

1/4 teaspoon cloves finely powdered

1/4 teaspoon cinnamon finely powdered

1/4 teaspoon powdered ginger or Sunth

75 grams cold but softened butter

Instructions

Toast the pecans and 25 grams melted butter in a non stick pan until golden and fragrant. Remove from pan.

Add pumpkin puree, lime zest and another 25 grams of melted butter and cook, stirring constantly on a medium flame until it reduces to 3/4 its original volume for tinned pumpkin and 1/2 its volume for fresh pumpkin. The color will darken as you cook it which is good. When nearly done add all the powdered spices and cook another 1-2 minutes. Cool.

Grind pecans to a very fine smooth paste. Add maple syrup to facilitate grinding. When the paste is smooth add the cooled pumpkin and grind to a smooth paste.

Pass through a sieve and discard any bits and pieces.

Whip this strained pumpkin mixture with 75 grams softened but cold butter using a hand or stand mixer until fluffy.

Adjust spices, salt and maple syrup.

Cover and chill one hour before serving.

http://www.taradeshpande.in/pecan-pumpkin-butter-with-maple-syrup/

RED CHILLI THECHA-THE HOT SAUCE OF MAHARASHTRA

RED CHILLIE THECHA- THE HOT SAUCE OF MAHARASHTRA

RED CHILLIE THECHA- THE HOT SAUCE OF MAHARASHTRA

Ingredients

A classic condiment from the state of Maharashtra. This spicy sauce gets it bright color from red chillies. While there are several ways to make it my grand aunt who hails from Kolhapur-the place of its origin always made it with fresh red chillies.

It can be served with white butter and bhakri (as pictured) various breads like thaleepeet, dosas, dals, bhareets (pulped vegetables) stirred into yogurt or labbaneh or used as a sandwich spread or hot sauce.

12 1.5- 2 inch long Red chilies stalks removed seeds intact

8-10 cloves of freshly peeled Garlic

1/2 cup shelled roasted unsalted Peanuts

1/4 cup vegetable oil

1 teaspoon black mustard seeds

Pinch asafetida

Salt to taste

Instructions

Process the red chilies, garlic and peanuts to a coarse paste.

Add salt to taste.

Heat oil in a pan, add mustard seeds and cook 30 seconds until the seeds splutter and rise to the surface.

Add asafetida. Then switch off flame, allow the pan to cool and stir in the chili paste.

Fill immediately into a sterilized jar.

Keep refrigerated in a clean air tight jar.

Serve cold or at room temperature.

http://www.taradeshpande.in/red-chilli-thecha-the-hot-sauce-of-maharashtra/

SINDHI KADI- CHICK PEA FLOUR CURRY WITH VEGETABLES

SINDHI KADI- CHICK PEA FLOUR CURRY WITH VEGETABLES

SINDHI KADI- CHICK PEA FLOUR CURRY WITH VEGETABLES

Ingredients

This curry is a staple of the Indian Sindhi community. It's a sophisticated dish with a medley of vegetables and a tangy, robust curry made with chick pea flour. Like a Gumbo the roux is made by cooking flour in fat. However this dish is vegan and gluten free and the roux consists of chick pea flour and vegetable oil cooked to a burnished bronze. Some cooks prefer a thinner, lighter gravy but for me the beauty of this dish is a gravy rich in color, full in flavor and depth that imitates a non vegetarian gravy. For a lighter gravy cook the gram flour to a lighter color and add more water for a thinner version.

SERVES 8 AS A MAIN COURSE WITH WHITE RICE

2 CUPS CHICK PEA FLOUR GRAM FLOUR OR BESAN

1 CUP VEGETABLE OIL (AVOID OLIVE OIL)

2 TEASPOONS TAMARIND PASTE CONCENTRATE

2 TEASPOONS CAYENNE PEPPER OR RED CHILLI POWDER OR TO TASTE

2.5 TEASPOONS SUGAR OR CRUMBLED JAGGERY (MORE TO TASTE)

SALT TO TASTE

VEGETABLES

250 GRAMS WASHED CARROTS CUT INTO 2-3 INCH MATCHSTICK LIKE PIECES

500 GRAMS WASHED COOKING POTATOES PEELED AND QUARTERED

200 GRAMS WASHED FRENCH BEANS OR GREEN BEANS CUT ON A BIAS INTO 3 PIECES

OPTIONAL

5 WHOLE INTACT OKRA WASHED AND PATTED DRY (DO NOT CUT OR TOP AND TAIL

2 MORINGA OR DRUMSTICKS SNIPPED INTO APPROX 8 2 INCH LONG PIECES

FOR THE TEMPERING

1 TEASPOON BLACK MUSTARD SEEDS

1 TEASPOONS WHOLE CUMIN SEEDS

6 SEEDS OF DRIED METHI OR FENUGREEK

1/5 TEASPOON ASAFETIDA

12 FRESH GREEN CURRY LEAVES TORN

Instructions

HEAT VEGETABLE OIL IN A LARGE OVER SIZED POT LIKE A 6 QUART DUTCH OVEN OR 5-6 LITER KADAI/WOK ON MEDIUM FLAME.

STIR IN THE CHICK PEA FLOUR USING A WHISK TO MAKE A SMOOTH PASTE.

KEEP STIRRING UNTIL COLOR CHANGES TO A GOLDEN BROWN.

THE ROUX WILL BE VERY HOT, AND BUBBLY.

KEEP STIRRING TO PREVENT BURNING. THIS COULD TAKE 8-10 MINUTES.

ONCE THE MIXTURE IS FRAGRANT AND A COPPER COLOR ADD THE MUSTARD SEEDS, CUMIN AND FENUGREEK SEEDS. THEY WILL SPLUTTER VIGOROUSLY SO STAND BACK. USE A SPLATTER SCREEN IF YOU WISH. LOWER FLAME AND ADD ASAFETIDA AND CURRY LEAVES. STIR RAPIDLY.

OPTIONALLY, IF YOU ARE NOT COMFORTABLE TEMPERING SPICES DIRECTLY IN THE ROUX YOU COULD HEAT 2 TABLESPOONS OF OIL IN A SMALL SKILLET, TEMPER THE SPICES IN THIS HOT OIL SEPARATELY AND ADD IT TO THE VEGETABLES LATER.

COOK SPICES ABOUT 1 MINUTE. ADD 1 LITER OF WATER AND STIR WELL. ADD POTATOES, CHILLI POWDER, SUGAR OR JAGGERY AND TAMARIND PASTE. STIR WELL AND COOK ON HIGH HEAT ABOUT 15 MINUTES.

STIR IN CARROTS AND COOK ANOTHER 15 MINUTES ON MEDIUM HEAT.

WHEN CARROTS AND POTATOES ARE ALMOST DONE ADD THE GREEN BEANS AND THE OKRA AND DRUMSTICKS IF YOU WISH.

COOK UNTIL ALL VEGETABLES ARE TENDER AND EDIBLE.

THE GRAVY WILL THICKEN. YOU CAN ADD MORE WATER FOR A THINNER CURRY.

ADD SALT TO TASTE AND MORE SUGAR AND CAYENNE PEPPER IF DESIRED.

SERVE HOT WITH PLAIN, WHITE BOILED RICE.

http://www.taradeshpande.in/sindhi-kadi-chick-pea-flour-curry-with-vegetables/

Badam Rice Kheer

Badam Rice Kheer

Badam Rice Kheer

Ingredients

Indian Rice and Almond Pudding

6 servings

Kheer is the most famous of Indian desserts.This version contains powdered almonds and rice.

Ingredients

2 tablespoons medium-grained white rice (avoid basmati)

1 litre whole milk

1¼ cups sugar or to taste

2 tsp powdered green cardamom seeds

¼ tsp freshly grated nutmeg

6-8 saffron strands, soaked in ½ cup water

1/2 cup blanched and finely powered almonds

Garnish (any or all of the following)

2 tablespoons unsalted, toasted, slivered almonds, cudpah nuts or charoli or unsalted pistachios

Instructions

Wash the rice, drain and boil in 1 cup of water over high heat in a large pot. Mash the rice with the back of your ladle as it cooks.

Lower flame to medium.

Add the milk and continue cooking for about 25 minutes on medium heat, till the mixture begins to thicken. Stir sides and bottom of the pan frequently to prevent burning.

When the milk has reduced to half its original volume, stir in the sugar and cook for 3-4 minutes until sugar dissolves.

Mix in the cardamom, nutmeg and saffron with its soaking water.

Remove from heat and stir in the powdered almonds. Cool.

Cover tightly with plastic wrap or a lid. Chill 6-8 hours.

Remove from the fridge and stir well. Add a little milk or water to thin the kheer if you like a thinner consistency.

Garnish with toasted nuts.

In cold weather, this pudding can be served warm. Add the powdered almonds to the hot kheer and let sit 10 minutes. Garnish and serve warm.

http://www.taradeshpande.in/badam-rice-kheer/

Photo Credit Deepa Netto