Ingredients:
4 C. Cider vinegar
6 C. Sugar
15 Mangoes, peeled, chopped
3 T. Preserved ginger, chopped
3/4 C. Citron, chopped
1/4 C. Candied lemon peel, chopped
2 Cinnamon sticks
30 Whole cloves
3/4 t. Coriander seeds
Procedure:
Bring the vinegar and sugar to a boil, then add the chopped fresh and
candied fruits. Also add the cinnamon, cloves and coriander tied up in a
bag made from cheese cloth
Simmer for 5 minutes and remove the spice bag
Put the mixture into sterile jars, seal and process 15 minutes in a
boiling water bath per pint, cool and refridgerate
Notes:
The bottleing procedure does not have to be followed if the chutney is
going to be used within a few days
other fruit such as peaches, kiwi, papayas, etc. can be used inplace
of or with the mangoes
Ingredients:
1 1/2 Lbs. Skinless chichen pieces (breasts, legs, thighs)
1 T. Chilli paste
2 t. Lemon juice
1 t. Salt
1 t. Chaat masala (see notes)
Melted butter to baste
2 C. Plain yogurt
1 1/2 T. Chilli paste
1 T. Garlic, minced
1 T. Ginger, minced
1 T. Oil
2 t. Lemon juice
1 t. Garam masala (see notes)
Procedure:
Make deep gashes on the chicken pieces to allow the marinade to
penetrate
Combine the chilli paste, lemon juice and salt and rub all over the
chicken pieces. Refridgerater for at least 1 hour
Prepare the marinade by combining the yogurt with all other
ingredients, except the butter
Marinade the chicken in the marinade for 4 hours, refridgerated
Heat an oven to maximum heat. Put the chicken on a wire rack in a
baking dish and baste with a little melted butter
Cook for about 15 minutes or until brownish black and cooked
Sprinkle with the chatt masala and serve
Notes:
The chicken can be marinated up to 24 hours in advance
The chicken can be cooked on a barbecue
Chaat masala is a spice mixture that can be found in specialty stores
Garam masala is a spice mixture that can be found in specialty stores
Serve with Chutney, chapati, on a bed of Indian rice
Ingredients:
1 T. Freesh ginger, minced
1 Pinch Saffron
3 T. Oil
1 Pinch Cayenne
Salt
Fresh ground black pepper
3 Lbs. Lamb shoulder, cubed
1 T. Oil
4 Onions, sliced
3 Tomatoes, peeled, crushed
2 t. Curry powder
3 Cloves Garlic, minced
1 C. Coconut milk
Procedure:
Mix the ginger, saffron, oil cayenne, salt and pepper together in a
large mixing bowl
Marinade the lamb in the above mixture for 1 hour
In a large saucepot heat the oil on high and brown the lamb
Remove the lamb and browm the onions
Add the tomatoes, curry, garlic and cook for 5 minutes
Return the lamb to the pot, add the milk and cook gently for 40
minutes, then adjust the seasonings to taste and serve
Notes:
Serve on a bed of rice
Serve with cashew nuts, raisins and pineapple and bananas diced
flavoured with lemon juice, all in seperate dishes
Chichen or beef can be used in place of the lamb
Ingredients:
3 C. Tamarinds
1 1/2 C. Water
Sugar
Procedure:
Wash the tamarinds and cover them in a pot with the water
Bring to a boil and simmer until soft
Put through a sieve to remove the fibers and seeds
In a sauce pot heat the pulp and for every cup, add 1 cup of sugar.
Simmer, stirring constantly, until the mixture thickens, cool
Notes:
Tamarind is the fruit of a leguminous evvergreen tree, which
originated in west Africa but is now grown in the west Indies, India and
southeast Asia
Are mostly used in preparing jams, sorbets, chutneys, drinks and
condiments. In India, the pulp of dried tamarind is a major ingredient in
spice mixtures and is also used in salads, broths and purées of
dried vegetables
Ingredients:
2 C. Fine wholemeal flour (atta)
1/2 C. Warm water (about)
2 t. Soft ghee or butter
Procedure:
Mix the flour and water in a large mixing bowl to form a dough that is
pliable yet not too sticky
Add the ghee and turn the mixture out onto a floured board
Knead by hand for 10 to 15 minutes
Roll the dough into a ball, cover with a damp cloth and set aside for
aleast one hour
Knead the dough again for 3 to 4 minutes and then break into pieces
the size of a golf ball, about 2 oz.
Flatten the dough balls with your hands and the roll out into circles
about 8 inches (20cm.) in diameter
Heat a heavy frying pan until very hot. Put on a chapati and cook
until brown spots appear underneath. Turn over and cook the other side,
pressing on the top of the chapati with a clean cloth to help make air
bubbles form and to keep the product light
As each chapati is cooked, wrap in a clean cloth to keep warm, serve
Notes:
For best results, chapati sould be properly kneaded; using slow speed
and a plastic blade in a food processor ia an alternative to 10 to 15
minutes of hand kneading
The rolled dough can be deep-fried in very hot oil (puri)
Serve with curries, dal or vegetables