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Aloo Tikki Chole Chaat - www.monsoonspice.com/2008/09/aloo-tikki-chole-chaat-recip...

 

I am nursing pretty bad hay fever that usually lasts for weeks in my case. If things were not bad enough, at the beginning of week I found out that around 200 odd recipes from my blog have gone missing thanks to the photo hosting site Photo Bucket which no longer provides a free service. Since I don't have the ransom they are demanding, nor have time or energy to search and re-post the missing photos from hundreds of posts, I will be slowly replacing the missing photos with new photos as and when I cook them. It means, it may take couple of years but I hope you will continue to try the recipes despite lack of accompanying photographs.

 

For now, let me share this updated recipe post of Aloo Tikki Chole Chaat, a popular Indian street food of spiced potato patties served with spicy chickpeas curry and assorted sweet date-tamarind chutney and hot mint-coriander chutney and topped with finely chopped onions, tomatoes and sev. Head to the blog, and do give this recipe a try :)

Aloo Tikki Chole Chaat - www.monsoonspice.com/2008/09/aloo-tikki-chole-chaat-recip...

 

I am nursing pretty bad hay fever that usually lasts for weeks in my case. If things were not bad enough, at the beginning of week I found out that around 200 odd recipes from my blog have gone missing thanks to the photo hosting site Photo Bucket which no longer provides a free service. Since I don't have the ransom they are demanding, nor have time or energy to search and re-post the missing photos from hundreds of posts, I will be slowly replacing the missing photos with new photos as and when I cook them. It means, it may take couple of years but I hope you will continue to try the recipes despite lack of accompanying photographs.

 

For now, let me share this updated recipe post of Aloo Tikki Chole Chaat, a popular Indian street food of spiced potato patties served with spicy chickpeas curry and assorted sweet date-tamarind chutney and hot mint-coriander chutney and topped with finely chopped onions, tomatoes and sev. Head to the blog, and do give this recipe a try :)

... served with chapati and green chutney. Coconut yogurt on the side.

 

Red Bean Curry

 

2 cans of red kidney beans, drained and rinsed

1 28 ounce can of recipe ready tomatoes

1 large onion, small dice

1 large green pepper, diced

2 large cloves of garlic, peeled and minced

2 tbsp of a light tasting vegetable oil

1 bay leaf

3 cloves

3 cardamoms

1/2 tsp of cinnamon

2 tsp chili powder

1/2 tsp ground coriander

1 tsp cumin

2 tsp curry powder

1/2 tsp tumeric

3/4 tsp ground ginger

 

Heat the oil in a heavy pan. On medium heat saute the onions and green pepper until the mixture is soft. Add the garlic and the herbs and spices, stirring constantly for about a minute. Add the tomatoes and beans. Allow the mixture to simmer for 40 minutes. Add a 1/2 cup of vegetable broth if you find the sauce thickening too much.

 

Samosa Hash

 

2-3 tbsp of light tasting vegetable oil

2 large peeled potatoes, small dice

1 large carrot, peeled and shredded

1 medium onion, small dice

2 cloves of garlic, minced

1/2 cup each of peas and corn (frozen is fine

1 1/4 tbsp of lemon juice

1 1/2 tsp chili powder

1 1/2 tsp curry powder

1 tsp of red pepper powder to taste--you can use cayenne but use judiciously

1/2 tsp ground cumin

1/4 cup of vegetable broth

1/2 tsp salt

 

In a heavy pan with a lid, heat the oil on medium heat. Add the potatoes. Adjust heat to fry the potatoes until just about tender--about 15 minutes with regular flipping. Add the shredded carrot, onion and garlic and continue stirring and cooking until the potatoes are done. Stir in the spices, corn and peas and cook until fragrant--about a minute. Add the lemon juice. If the mixture seems dry just add a little vegetable broth. turn off the heat and cover the pan with the lid until ready to serve.

 

Don't use this image on websites, blogs, or other media without explicit permission :copyright: Colleen Watson-Turner

A lovely thick sourdough bread toastie with gooey molten cheese and homemade red onion chutney. Find more on my blog.

Des figues, des oignons rouges et des épices (muscade et gingembre) cuits doucement dans du vinaigre de vin pour accompagner le foie gras de Noël et de la Saint-Sylvestre.

 

Chutney of figs, for greedy celebration meal.

Figs, red onions and spices (nutmeg and ginger) slowly baked in wine vinegar. Perfect with the foie gras of Christmas and New Year Celebrations.

 

Détail de la recette sur / Recipe details on : Cook'n Focus

  

Good as Baltimore Crab Cakes???

 

This crab cake recipe is essentially crab two ways. First, a crunchy golden crab cake with a heady mix of spice and secondly, a more delicate crab chutney, made with tomatoes, onions and mayonnaise. So one more recipe to add to the competition of the Country's Best Crab Cakes? When comparing recipes, as in crab cakes, try and not to judge recipes that are totally different from one another, but rather embrace the new differences that they bring to the table and enjoy!

 

Please visit us at:

www.creativeelegancecatering.com (catering site)

and

www.creativeelegancecatering.blogspot.com (recipe site)

I love indian spices in my food - even if I don't make a full Indian Recipe... I use the spice mixes in sautéd vegetables with rice or a stir-fried tofu. The commercial chutneys just do not appeal to me, too salty, too many preservatives, strange textures, so I have always made my own peach chutney.

 

Already made one batch of peach chutney - what to make now.... I have spent the morning, chopping and deciding, deciding and chopping... and here it is, ready to cook up.

 

PLEASE NOTE: Safe Home Canning Practices should always be followed when preparing and processing home-canned foods. A good place to start with such information is the USDA Food Saftey Guide .

  

Mixed Fruit Chutney with Blackberries

 

2 cups peeled and chopped nectarines

2 cups peeled and chopped pears

2 cups peeled and chopped apples

 

Juice from 1/2 lemon

 

2 cups blackberries

1/2 cup golden raisins

1 cup chopped onions

1/4 cup chopped crystalized ginger

1/4 teaspoon corriander

1/4 teaspoon cardamom

1/4 teaspoon mexican chili powder

1/8 teaspoon cinnamon

1 cup organic brown sugar

2 cups organic sugar

2 cups organic cider vinegar

1 Tablespoon (or to taste) minced jalepeno or red hot pepper.

 

While chopping the fruit, mix it with the juice from 1/2 lemon to stop browning.

 

Add all ingredients to stainless steel heavy sauce pan.... cook until thickened (i.e., you can draw your spoon across the surface of the mixture and not leave a liquid trail).

 

Ladle into hot, sterilized canning jars, clean rims, seal and process in boiling water bath for 10 minutes (following general safe canning/home preserving practices.) . Remove to still area and cool.

  

Step by step cooking pictures showing how to make Indian chutney recipes for idli and dosa. cooking.jingalala.org/2012/08/madurai-chutney-recipe-spic...

That most satisfying weekend meal… Ghugni, a delicious yellow peas curry is a popular street food of Bengal, and some parts of Orissa and Bihar. To make Ghugni, dried yellow peas are soaked overnight and pressure cooked until soft and almost mushy and then simmered in a spicy and sour gravy of finely chopped onions, tomatoes, ginger and a special spice blend called moodi/bhaja masala. It is quite filling meal on its own topped with julienned ginger, finely chopped green chillies, onions and tomato, but it can be served with traditional breads like Luchi, poori and rotis. I, on the other hand, served it with some simple aloo tikkis (spiced mashed potato patties) and topped it with some date and tamarind chutney and boy, it turned out to be most satisfying meal on a beautiful Saturday afternoon…

 

So, what you had for lunch today? Also, let me know if you want me to blog this recipe of Ghugni by leaving the comment :) Have a fantastic weekend.

 

Image copyright of monsoonspice.com

via WordPress ift.tt/2spwkzK

I love a good veggie burger, after not eating meat for over twenty years, I know what makes a great meat free burger. It is really difficult to get meat alternatives here in Spain so we make our own. Not only is it cheaper to make your own meat-free burgers from scratch but it also means that you know exactly what go into them. We regularly eat vegan and vegetarian as a family and after numerous revisions and combinations, we finally perfected the ultimate vegan burger recipe.

 

A healthy and nutritious protein and fibre rich vegan burger that will leave your tastebuds thankful and your appetite satisfied. A very easy to follow recipe, using stock cupboard ingredients, so simple you can’t go wrong. You don’t even need to weight the ingredients!

 

Ingredients:

 

1 cup Chickpeas (if you do not have a specific measuring cup, use any cup just ensure that all quantities are roughly the same)

1 cup Lentils. (green or puy lentils give the best results but use what you have)

1 Beetroot cooked or vacuum packed (not in vinegar)

1 cup of Oats

1/2 cup sunflower seeds. (use what you have and like the taste of)

1 Onion, finely chopped

1 Vegetable stock cube. (to cook lentils in)

1/2 Chilli. (optional, leave out if cooking for children)

2 cloves of Garlic, finely chopped

1 tbsp Olive Oil. (or your oil of choice)

1 tsp Cumin

1 tsp Sweet Paprika

1 tsp Roasted Curry Powder. (use normal curry powder or garam masala if not available)

 

Method:

 

If using dried chickpeas soak in boiling water overnight then boil until fully cooked 1-2 hours. If using pre-cooked chickpeas skip to the next point.

 

Cook lentils in hot water and stock for 30-40 minutes until al-dente.

 

Finely chop onion and slow fry in Olive Oil for 15 minutes.

 

Add to the onion the finely chopped garlic, sunflower seeds, cumin, sweet paprika and roasted curry powder. Cook for another 5 minutes.

 

To the blender add roughly 3/4 of your cooked lentils, the fried onion spice and seed mixture and a cup of oats. Pulse blend until mixed.

 

Transfer your blended mixture to a bowl and add in the 1/4 remaining cooked lentils (this is not necessary but does improve the overall texture and look of the burger). Allow mixture to cool in the fridge (the longer you leave it, the easier the burgers are to shape).

 

You can either bake or fry the burgers. If baking grease a baking tray with a touch of oil, or fry in oil.

 

To form the mixture into burger patties firstly wet your hands. If you have wet hands the mixture won’t stick to you and it is so much easier to shape! Form a heaped tablespoon full of mixture into a ball then squish onto the baking tray and repeat. The mixture should make around eight burgers, dependant on the thickness and size.

 

Bake in the oven for 30 minutes on 220º or fry until fully cooked.

 

Serve on a burger bun or in a wrap with avocado, salad, chutney and wedges.

 

Our boys are massive fans of these burgers and love eating them in a wrap with fig or plum chutney, a great way to get some essential pulses and proteins into their diets!

 

A delicious wheat free vegetarian/vegan burger that is really tasty, enjoy! Also check out our ultimate Vegetarian Sausages Recipe, great for the BBQ!

 

Pin for Later:

 

The post Chickpea Lentil & Beetroot Vegan Burger appeared first on Topsy Turvy Tribe.

Dizzyingly delicious chicken seekh kababs with onion rings...tamarind sauce...lemon and home made desi style paratha.

 

Recipe for Seekh Kababs.

 

Ingredients :

2lbs minced meat chicken/beef

2 tsp red chilli powder ( spicy one not paprika...You will find easily at any Pakistani/Indian or Mexican grocery stores)

2 tsp salt or to taste

6 finely chopped green chillies

2 cloves finely chopped garlic

1 tbs finely chopped ginger

1 tsp cumin seeds

1 tsp coriander seeds

1 tbs roasted gram flour

1 egg

1/2 medium size onion finely chopped

Half bunch of fresh coriander leaves finely chopped

 

Method :

Wash the minced meat and put in a strainer and gently press to squeezeout all the water.

Mix all the ingredients to the minced meat and knead well.

Keep aside for 1 hr or if you are planning to make next day you can refrigerate over night without mixing coriander leaves and onions.

Heat a gas oven or an electric oven with the skewers or BBQ grill.

Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.

Press the minced meat on to a hot skewer.

The keema will immediately stick to the hot skewer.

Repeat with left over mince on all the other skewers.

Place the skewers in the oven.

Keep rotating the skewers occasionally.

When cooked..gently remove the kababs from the skewers.

To serve sprinkle some chat masala and lemon juice on the kababs.

 

Tamarind Sauce Recipe.

 

Ingredients:

200gms Tamarind (Imli)

300gms of sugar

2 tsp roasted cumin (zeera) powder

1tsp red chili powder

1tsp crushed red pepper

Salt to taste

1/2 tsp ground garam masala powder

 

Method:

Soak tamarind in warm water for few hrs or overnight, if you wanna do it quick soak it in hot water....using your hands squeeze out the seeds and pulp from tamarind.

 

Add 3 cups of water (if it looks less add more) and bring it to a boil.

Add all the ingredients above excluding sugar and mix well...let it cook for a while...then add sugar...cook again on medium heat still sugar dissolves completely and chutney gets semi thick (not too thick) 'cuz this chutney thickens more on cooling so check for consistency when using or you can get an idea from the picture :)

  

Explored :)

         

Thick, sweet, zingy and luscious, this is everything that a chutney should be, stripped down to the bare basics. Find more on my blog.

Recipe Link: asmallbite.com/mysore-bonda-recipe-ulundhu-bonda-recipe/

 

This Ulundhu Bonda Recipe is a very tempting snack from the Mysore cuisine, Karnataka. It is similar to the regular Medhu vada and the same vada batter can be used, with slight variations in the added ingredients. The addition of coconut bits lends a crunchiness when eating and it is a perfect vrat recipe, as we don’t use onions here. I have shared this Mysore bonda recipe with step by step pictures and lots of tips. If preparing for evening snack accompany it with hotel sambar, coconut chutney or kara chutney.

   

2 tbsp olive oil

1 onion, finely chopped

1 garlic clove, crushed

2 zuchinnis, grated

1 large carrot, grated

100g (about 4 slices) wholemeal bread

400g canned chickpeas, rinsed, drained

3 tsp mild curry paste

3 tbsp crunchy peanut butter

1 egg yolk

1/4 cup chopped corriander (cilantro) leaves plus extra leaves to serve

6 bread rolls

mayonnaise, chutney, lettuce and tomato, to serve

 

Heat half the oil in a large frypan over a medium-low heat, add the onion and cook for 5 minutes, or until softened. Add the garlic, zuchinni and carrot and cook, stirring for 2-3 minutes, until wilted and softened, Drain off any liquid.

 

Place the bread and chickpeas in the bowl of a food processor and pulse to combine. Add the softened vegetables, curry paste, peanut butter, yolk and coriander (cilantro). Process until the mixture comes together.

 

Form the mixture into six patties and chill for 10 minutes. Heat the remaining tablespoon of oil in a non-stick frypan over a medium heat and cook the burgers, in batches if necessary, for 1-2 minutes each side, until golden. Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra corriander leaves.

 

my notes -> amaninhiskitchen.blogspot.com/

Today I am sharing onion chutney recipe / Easy onion chutney recipe which is perfect pair for idli / ragi dosa / ven pongal and even kichadi. The main ingredient required for this chutney is onions and it doesn't require tomato or coconut. This chutney won't spoil easily as we don't use coconut, so it's always an apt combo for travel too.

Step by step pictures showing how to make onion+tomato chutney. 2 minutes chutney that nobody'll believe you made them in a hurry!

cooking.jingalala.org/2012/08/quick-and-easy-spicy-chutne...

Un délicieux foie gras servi en toast et tartines recouvertes de d'un chutney de figues aux oignons rouges.

 

A delicious foie gras served in toast and sandwiches covered with a chutney of figs in the red onions.

 

Détail de la recette sur / Recipe details on : Cook'n Focus

Here's the finished product:

www.flickr.com/photos/lynnette_henderson/3877015916/

 

I used demerara sugar with a Tbsp of molasses for the combined sugars.

 

Wild Plum Chutney

 

A good way to use the abundant harvest of wild plums

 

Ingredients:

 

3-1/2 cups purple plums, seeds removed

1 cup brown sugar

1 cup sugar

3/4 cup cider vinegar

1 cup golden seedless raisins

2 teaspoons salt

1/3 cup chopped onion

1 clove garlic, minced

2 teaspoons mustard seed

3 Tablespoons chopped crystallized ginger

3/4 teaspoon cayenne

 

Combine sugars and vinegar and bring to a boil stirring until sugars dissolve. Add remaining ingredients, mix well and bring to a boil. Reduce heat and cook gently 45 to 50 minutes, stirring to keep from scorching, until thickened. Pour into hot sterilized jars and seal.

Makes: 4 half-pints.

Curry again? :)

 

no it's not ordinary curry~~ it's curry recipe from the Japanese comedian, Tamori san.

 

en.wikipedia.org/wiki/Tamori

 

I first saw this picture from Kyota www.flickr.com/photos/tanack/3789248178/in/set-7215761858... , I really wanna give it a try and finally I did!! It was REALLY GOOD!!!!! LOVE IT.

 

back: mashed potato with cumin/curry powder

middle: rice :)

front: chicken curry cooked with the Tamori way

 

Following is my own translation, if it has any discrepancies with the original recipe, it's only because I am not good in Japanese :) I tried my best.

 

METHOD:

1) Mix the following together

- curry powder 1 tbsp

- tumeric less than 1 tsp

- cumin less than 1 tsp

- chicken leg meat cut into about 1 inch cubes 500g

 

2) pan fry the above chicken with 1 tbsp of oil, until slightly browned

 

3) add 1L of water

 

4) add the following into 3).

- mango chutney 1.5tbsp

- red wine 75cc

- tomato pieces 75g

then turn to medium heat after boiled...

 

5) in another pan...add the following

- fried onion (i cut half of an onion to very thinly sliced pieces), carmelized)

- 2 tsp of grated garlic

- 2 tsp of grated ginger

- 1 tbsp of curry powder

- 1 tsp of tumeric

- less than 1 tsp of cumin

- milk quarter cup

- yogurt 1 tbsp

and fry together...

 

after mixing well, add to 4).

 

6) add the following seasoning

- soy sauce (little)

- sugar

- 30g melted cheese (i just use whatever i have...cheddar, swiss are ok)

- 1 tsp of salt

 

7) cook the above for 2 hours in medium/low heat, then, in the last 15 min, turn into high heat.

  

Mashed potato:

- cook potato, mash it

- add curry powder 2 tsp

- add little bit of salt

- add 25cc milk

 

Serve the above with rice, done :)

Cranberry-Apple Chutney:

 

2 medium apples, chopped (2 cups)

2 cups cranberries

1 medium red bell pepper, chopped (1 cup)

1 small onion, finely chopped (1/4 cup)

3/4 cup packed brown sugar

1/2 cup golden raisins

1/2 cup white vinegar

1 1/2 teaspoons finely chopped gingerroot

1 clove garlic, finely chopped

 

Cheese Platter:

 

16 slices (1 oz each) assorted cheeses, such as Cheddar, Colby-Monterey Jack, Monterey Jack with jalapeño peppers and Swiss

1/4 cup hazelnuts, (filberts)

Crackers

 

Directions:

 

1. In 2-quart saucepan, mix all chutney ingredients. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Spoon into nonaluminum container. Store in refrigerator up to 2 weeks.

 

2. Cut cheese with 1-, 1 1/2- and 2-inch leaf-shaped cookie cutters. Place cheese on medium platter, overlapping leaves. Sprinkle hazelnuts on platter to look like acorns. Serve with chutney and crackers.

We made three separate edibles in an hour and a half on a weeknight, an endeavor the thought of which would ordinarily have slayed me before I began. Okay, one of them was just a condiment, but hey, even condiments take work.

 

Totally vegetarian, totally awesome.

 

Saag with Chickpeas

 

Ingredients:

 

12 oz baby spinach

oil (2-3 tablespoons)

2 heaping teaspoons gram flour (chickpea flour; you can also use regular flour or corn starch, but gram flour rocks so why would you?)

2 red onions, chopped

1 green chill, chopped

3 cloves garlic, minced

2 inches ginger, minced

2 tomatoes, sliced

1/4 tsp tumeric

3/4 tsp red chilli powder

1 tsp coriander powder

1 tsp garam masala

1 tsp salt

light cream, 1/2

1 can chickpeas

a touch of ghee (or butter)

 

Blanch the spinach for a minute or two in boiling water and transfer to an ice bath. Drain and blend until smooth.

 

Cook the gram flour in the oil until it becomes smooth and a nutty brown color -- several minutes. Then add the onions and fry the heck out of them. You want them to be golden brown, but if you've been frying for 15 minutes and they're not there yet, don't worry. Just move on.

 

Add the green chilli, garlic, and ginger, and cook for a couple more minutes. Then add the tomatoes, mix, cover the pan, and cook for a few minutes.

 

Next, add the spinach paste. Also add the dry spices (including salt) and the cream. Stir, simmer 10 minutes.

 

Add the chickpeas and cook until they're soft. Add the touch of ghee or butter just before serving.

 

Voila!

 

Spinach and Cauliflower Pakoras

 

Ingredients:

 

oil for deep frying

about 2 cups of baby spinach

1/2 a cauliflower or one whole small one, cut into finger-sized pieces

2 cups gram flour (see above)

1 small onion, diced small

1.5 cups water

1/2 tsp red chilli powder

1/4 tsp turmeric

1 tsp cumin seeds

1 and 1/4 tsp salt (the recipe calls for 2, but we found the batter a little too salty. Maybe 1.5 tsp would be good too.)

1 green chilli, diced fine

small bunch of cilantro, chopped fine

 

Put the gram flour in a mixing bowl and add water, turmeric, red chilli powder, cumin, and salt. Whisk until it's smooth. Then add the onions, green chilli, and cilantro. Mix well.

 

Heat the oil. Dip the cauliflower pieces and individual spinach leaves, one by one, in the batter and transfer to the oil. Don't try to cook too many at once! Fry until golden brown and serve with cilantro chutney.

 

Cilantro Chutney

 

Blend 1 small bunch of cilantro, 1/2 a small onion, 1/2 a green chilli, the juice of half a lemon, 2-3 spoons of water, and 1/4 tsp of salt in a blender until smooth. That's it!

Recipe:

 

makes 6 Sandwiches

 

12 slices of bread (preferably grilled)

1 medium cucumber

1 green pepper

2 beets

2 potatoes

1 red onion

chat masala

salt

 

Bake potato and beetroot, cut vegetables in rings and prepare Coriand-Mint Chutney (see recipe below)

Assemble in Layers:

Bread + 1 tbsp Coriandr-Mint Chutney

Potato, Onion, Cucumber, Beets, pinch Chat Masala & Salt, Paprika

Bread with Chutney

 

Coriandr-Mint Chutney

 

1 bunch Cilantro

½ bunch Mint

1 clove garlic

1 inch piece of ginger

1 green pepper

4 green chilies

1 tsp salt

1 scoop stevia

¼ tsp cumin powder

1 tbsp lime juice

 

Blend in food processor, Chutney is ready!!

 

ENJOY! :)

Thought it was about time, as I have lived in Queensland for over six years. Found an Australian recipe on the web, and adapted it to what I had available;

 

4 very large, squishy end-of-season mangoes (from Mareeba, according to the labels)

1 medium sized red onion

3 cloves of garlic

1 knob of root ginger

2 birdseye red chillies

1 cup apple cider vinegar

1 cup unrefined Queensland cane sugar

Heaped teaspoon of ground allspice

Level teaspoon of ground cinnamon

Level teaspoon of salt

 

Peeled and diced the onion finely. Peeled and chopped the garlic cloves, root ginger and chillies very finely. Fried the onion, garlic, root ginger and chillies in a tablespoon of cooking oil until soft and slightly browned. Added the squishy pulp from the four mangoes, the spices, salt, vingar and sugar and brought back to the boil. It was very liquid, due to the softness of the mango flesh so I maintained it at a rolling boil until it had reduced to about half its original volume. Still on the boil, poured into glass jars that had been steeped in boiling water and then drained.

 

The taste seemed vinegary and pickle-ey when I first tried it while it was still hot, but it seemed to settle down to a sweeter, more fruity taste when cold. Certainly went extremely well with these crackers and cream cheese.

For the recipe and more please visit my blog A Brown Table

I really have to congratulate myself here. This is a grilled pork chop marinated in white wine, tobasco, garlic, and rosemary. It is grilled with a light drizzle of a mix of barbecue sauce, honey, maple syrup, and sesame seed oil.

 

It is plated over a bed of the rice I made yesterday, and topped with mango chutney and green onions.

Beaucoup des traditions culinaires de St.Kitts & Nevis ont leurs racines dans la cuisine d'Afrique de l'Ouest en raison de l'histoire des Caraïbes. Avec un sol riche l'agriculture permet la récolte d'un large éventail de légumes et fruits frais. Les produits de la mer sont abondants grâce à l'accès à l'océan Atlantique et à la mer des Caraïbes. Chèvres et poulets sont préparés avec des épices antillaises typiques tel que le curry, le chutney, le gingembre et l'ail. L'un des plats le plus populaire est le ragoût de chèvre.

 

Voici la recette du Ragoût de Chèvre:

-900 gr de viande de chèvre, paré et coupé en cubes

-40 grammes d'oignon haché

-2 cuillères à soupe de curcuma

-2 gousses d'ail hachées

-1/2 cuillère à soupe de sauce au piment fort

-2 cuillères à soupe de gingembre râpé

-100 cl de vin rouge

-1/4 cuillère à soupe d'huile

-40 grammes de pâte de tomate ou ketchup

-1 cuillère à poudre de curry

-1/2 cuillère à soupe de sel

-1 cuillère à soupe à vinaigre

-3 cuillères à soupe de chutney

 

Assaisonner la viande avec l'ail , le sel , le vinaigre et le piment.

Réfrigérer et laisser mariner pendant au moins une heure ou toute la nuit .

Dans une marmite, chauffer l'huile, ajouter la poudre de curry , puis la viande et le ketchup.

Ajouter le reste des ingrédients. Couvrir et laisser mijoter à feu doux, environ 1-1/2 heure, jusqu'à ce que la viande soit tendre.

Rectifier l'assaisonnement et servir sur un lit de riz.

Plus à:

whatscookinginyourworld.blogspot.fr/2011/07/day-149-saint...

 

Many of Saint Kitts and Nevis' culinary traditions have their roots in West African cooking as a result of the slave trade population brought in during the Colonial era. The country's rich soil supports a wide range of fresh produce and agriculture, as well as plentiful seafood from the Caribbean and Atlantic Oceans. Goat and poultry are staples and are prepared using typical West Indian spices such a curry, chutney, ginger and garlic. Some of the more popular dishes are Goat Water Stew, which uses bread fruit, pawpaw and droppers (dumplings) - which I would have made, but I couldn't get bread fruit today; Pelau, Conkies (like tamales but with a sweet potato filling, wrapped in banana leaves), rum and tropical fruit.

 

Curried Goat Recipe

-2 lbs. goat, trimmed and cut into cubes

-1/4 cup chopped onion

-2 Tbsp. turmeric

-2 cloves garlic, chopped

-1/2 tsp. hot pepper sauce

-2 tsp. grated ginger

-1/2 cup red wine

-1/4 tsp. cooking oil

-1/4 cup tomato paste or ketchupt

-1 tsp. curry powder

-1/2 tsp. salt

-1 tsp. vinegar

-3 Tbsp. chutney

 

Season the meat with garlic, salt, vinegar and hot pepper. Refrigerate and allow to marinate for at least one hour or overnight.

In a large heavy dutch oven, heat oil, add curry powder, then meat and brown.

Add remaining ingredients. Cover and simmer over a low flame until meat is tender - about 1-1/2 hour. Adjust seasoning and serve on a bed of rice.

More at:

whatscookinginyourworld.blogspot.fr/2011/07/day-149-saint...

 

Remember when I made that chicken liver patethat I didn't know how to eat? I mean, I knew to put it in my mouth, I just didn't know what else to put in my mouth to cover up the liver flavor :)

 

Well, I figured it out! Plum chutney, nasturtium flowers and some really good bread :)

 

Cottage Smallholder's Plum Chutney, My Way

 

3 lbs plums (I used very ripe eating plums, adjust the sugar depending on how tart your plums are)

1 sweet eating apples (original recipe calls for 1 lb)

1 smallish onion, chopped fine (original calls for 1 lb)

1/2 cup chopped mixed dried fruit (original called for 10 oz dreid apricots and 7 oz raisins)

1/2 cup raw sugar (original called for 1/2 lb - 1 lb)

2 cloves garlic, minced, plus a couple teaspoons garlic powder (original did not include garlic powder)

1/2 tsp cayenne

2 tsp salt

1 tsp cinnamon (original also called for 1 tsp allspice)

1 tsp ground ginger

1 1/2 pints cider vinegar (original called for white wine)

1 small hot chile (mine was dried)

1/2 tsp ground black pepper (original called for 5 juniper berries and 10 black peppercorns)

 

Stone the plums. My plums were "cling stone" so I cut around the plum few times through the skin and flesh and squeezed the pits out with my fingers. Add the chopped plums along with everything else to a heavy bottomed sauce pan. Bring to a slow boil and then down to a simmer. I started it in my 3 quart and moved down to the 2 quart with a lid after a couple hours of simmering. The recipe calls for simmering for at least 4 hours, mine simmered for a couple hours each day over the course of three days. Simmer until it is thickened and starting to come together, and tastes have melded. Towards the end of simmering adjust the flavors with more sugar, vinegar, garlic or hot pepper as you see fit.

 

You could process this in a water bath canner, but I am counting on the vinegar to keep it in clean jars in the fridge. This stuff is essentially ketchup made with plums instead, so use it anywhere you would use the red stuff. Hot dogs, hamburgers, sandwiches, for dipping or spreading or as a base for BBQ sauce (holy wow! Yes, yes yes!!). Enjoy!

Step by step pictures showing how to make onion+tomato chutney. 2 minutes chutney that nobody'll believe you made them in a hurry!

cooking.jingalala.org/2012/08/quick-and-easy-spicy-chutne...

Modified from www.melborponsti.com/printer/print-apric118.html

 

Apricot Chutney (Khubaani Chatni)

 

1/2 lb Half-ripe apricots

2 Tb cilantro

1/2 ts Ginger root; sliced

1 ts Onion; chopped

1 ts Red chilli powder

Sea salt; to taste

Lemon juice; as needed

 

Use half-ripe apricots for this chutney, and chill before serving. As an alternative, you may make a similar chutney with unripe pears.

 

Halve apricots and crush them (in a mortar and pestle, or by other means). Combine all ingredients in a food processor and mix.

Step by step cooking pictures showing how to make south-indian style chutney recipes for idli and dosa. cooking.jingalala.org/2012/08/madurai-chutney-recipe-spic...

Yet another sketchnote recipe. Great for cheese connoisseur

www.easy-indian-cooking.com/raw-banana-plantain-vazhakkai...

  

Bajji is a common hot and crispy tea time snack in south india especially during rainy season. Bajji is a simple dish prepared by dipping any sliced vegetable in the gram flour batter and deep frying it. Bajji can be prepared with Onion, Potato, Plantain, Eggplant / brinjal, Ladies finger (and even Bread slices) sliced into thin pieces and are dipped in Batter and deep fried in oil. And it is served with any chutney or sauce. In this food blog, i am going to share my homemade easy recipe for Raw Banana (also called Plantain, Vazhakkai, Aratikaya) Bajji.

 

www.easy-indian-cooking.com/raw-banana-plantain-vazhakkai...

Lentil samosa hand pies. The filling is made with a cup of cooked lentils, a cup of brown rice, sauteed onion, grated ginger, and minced garlic, peas, grated carrot, toasted almonds, and raisins. Spice the mixture with 3/4 tsp each of cumin, allspice and cinnamon. Add in about 1/8 tsp of cayenne pepper and 1/2 cup of chopped cilantro. The spices can be added to the sauteed onion but leave the cilantro until the end when you combine the ingredients.

 

Use phyllo dough (three lightly buttered sheets for each 3 tbsp of filling). Bake for 30 minutes in a 350 oven.

 

I usually cook 1 cup of dried lentils with 2 cups of vegetable broth or water. I used brown lentils for this recipe.

 

Don't use this image on websites, blogs, or other media without explicit permission

© Colleen Watson-Turner. All rights reserved.

Clockwise from bottom left corner: palak paneer, onion pakora, mughlai fish korma, jeera potatoes, red onion raita, carrot halwa, dal kachori, lime pickle (left of dal kachori), five flour chapati, mint chutney, on plate - saffron pilau rice, bombay shrimp masala, tandoori salmon and grated carrots.

 

For the list of recipes used to create this meal, please refer to my blog post Thali for Two

rubberslippersinitaly.wordpress.com/2011/06/22/thali-for-...

This is what we had the night of the "chutney." The previous picture is of a meatload Doreen made some weeks back. You can see from the colors it's made differently. Here is her traditional recipe:

1 lb. of 99% fat free ground turkey

Process:

6 slices of whole-wheat bread

chopped spinach

sautéed button mushrooms

fresh parsley

chopped onion

garlic

And then add shredded carrots

a variety of shredded chesses (optional)

Lots of oregano (fresh if possible)

salt and pepper to taste.

1 egg.

Mix, knead and make into a loaf.

Cool 350 degrees for 45 minutes -- loosely covered and then another 45 minutes totally uncovered.

aka Split Gram and Brown Rice Porridge

 

I love my Instant Pot. For those of you who find pressure cooking to be a hassle, i.e., watching the pressure, adjusting the temperature, etc., may I recommend to you the Instant Pot? This programmable electric, countertop pressure cooker also sautes, steams and slow cooks. It has settings for congee, rice, multi-grains, poultry, soup, meat/stew and beans/chili. Upon cycle completion, it automatically reverts to "warm". All this plus the insert is stainless steel!

 

I'm also loving my little spice holder. Now I won't have to fish out the single whole black cardamom pod from the pot.

 

While the Instant Pot did it's job, I made Band Gobi (Punjabi-Style Cabbage) and Methi-Palak Aloo (Fenugreek-Spinach Potatoes), Yogurt Raita using the Cashew-Soy Yogurt from my Vegan Artisan Cheese cookbook (a real winner!), and an onion, cilantro and serrano chili chutney. So I whipped out a healthy and extremely tasty afternoon lunch in less than an hour.

 

These recipes are from the cookbook Vegan Indian Cooking by Anupy Singla. What a great book!

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