Coconut Chutney

Coconut Chutney I
You will need:
Coconut Grated-1 1/2 cup
Green Chilies-4-5(less if you prefer it less spicy)
Shallots-1
Ginger-1/2 inch piece
Garlic-1/2 a clove(optional)
Curry Leaves-5-6
Mustard Seeds-1/4 tsp
Salt to taste
Oil-1 tbsp
1. Grind the coconut with the chilies, ginger, garlic, shallot and 1 cup water till it is a very fine paste.
2. Heat oil in a pan, lower the heat and add the mustard seeds. Cover the pan till it stops spluttering and then open and add the curry leaves and lower the flame.
Add the coconut paste mixed with salt and let it heat up but do not let it come to a boil. Add more water if it is too thick. Adjust seasoning and serve.

Coconut Chutney II
You will need:
Coconut Grated-1 1/2 cup
Green Chilies-7(less if you prefer it less spicy)
Ginger-1/2 inch piece
Curry Leaves-5-6 for Seasoning and 5-6 for grinding
Yogurt-1-2 tsp( more or less based on sourness)
Mustard Seeds-1/4 tsp
Salt to taste
Oil-1 tbsp
1. Grind the coconut with the chilies, ginger, curry leaves and 1 cup water till it is a very fine paste.
2. Heat oil in a pan, lower the heat and add the mustard seeds. Cover the pan till it stops spluttering and then open and add the curry leaves and lower the flame.
Add the coconut paste mixed with salt and let it heat up but do not let it come to a boil. Remove from the flame and add the yogurt. Adjust seasoning and serve.

Spicy Garlicky Hummmus

You will need:
Chick peas-1 1/2 cup cooked
Sesame seeds- 3/4 cup or substitute 3/4 cup Tahini
Garlic Cloves-3 or 3/4 tsp garlic powder
Lemon Juice- 2 tsp
Olive Oil-1/2 cup( Keep aside 2 tbsp oil for garnish)
Red chili powder or pepper flakes-1/2 tsp
Oregano- 1 pinch
Salt –1/4 tsp or to taste.
Paprika-1/4 tsp for garnish.
Fresh Parsley chopped- ¼ cup

Preparation:
Wash the canned chickpeas and drain to get rid of its liquid. In a food processor, first blend the sesame seeds with the lemon juice, till it becomes a paste. Then add everything else except the oil and blend.
It is supposed to be thick and smooth so pulse and then blend without adding water. Add a bit of the oil to keep the blades running. When there are no chunks left, with the processor running, add the oil in a stream gently. This aerates the hummus and gives it its creamy yet light texture.
Adjust the seasoning and scrape into a bowl. Make an indentation in a circle and pour the remaining oil in it. Garnish with paprika and chopped fresh parsley.
Related Posts: Trial and Error's Hummus.,Saffron Trail's Hummus

Thakkali Chutney/Tomato-Garlic Chutney

My recipe calls for tomatoes and tamarind, but as my friend suggested, the tamarind can be replaced with vinegar. This may also reduce the quantity of oil for all those who worry about it. Try either way.
You will need:
Tomato- 2 lbs
Garlic-2 pods (14 big cloves)
Red chili powder-2 tsp
Tamarind Extract- 5tbsp (If made from fresh tamarind)
Sugar-1tsp
Canola/vegetable Oil-4tbsp
Salt-1/2 tsp(to taste)
Fenugreek Seeds-1/2 tsp
Mustard Seeds- ½ tsp
Curry leaves-one sprig

Preparation:
1. Cut the tomatoes into small cubes and measure 6 cups and keep aside. Cut the garlic into halves along its length. If using fresh tamarind, soak a small ball in warm water and extract the juice. If using the store bought tamarind, use very little as it is in concentrated form. How much tamarind to use depends on the sourness of the tomato. Dry roast the fenugreek seeds in a pan on low heat for a couple of minutes till its aroma rises and then powder the seeds and keep aside.
2. Heat all the oil in a heavy bottom pan. After a minute, lower the heat and add the mustard seeds and cover till it finishes spluttering. Now add the curry leaves. Then add the garlic, fry a bit and add tomatoes, tamarind extract and chili powder.
3. Cover and cook on low heat for about 5-10 minutes, till the tomatoes turn pulpy. Open and add sugar, salt and further cook, stirring all the while. The whole mass should come together and release all its oil.
4. Check the taste and add more sugar or spice if needed. If it looks dry,add more oil and let it fry on low heat. This oil acts as a preservative. If it is for immediate consumption, you don't need to add a lot of oil. Take it off the flame,add the fenugreek powder and let it cool. Only after it cools, store it in a bottle in refrigerator.

WHB 1-Spicy Chicken Kebabs

The chilies from my garden are finally maturing after being green for over 40 days. I had almost given hope, initially not knowing that they need the hot summer sun to let their fiery capsaicin loose.The Scotch bonnet and Habanero Chilies are different pod types of the same species. They come in different colors, ranging from chocolate to yellow. My scotch bonnet chilies are an inch long, pale orange in color and oval in shape with a pointy tip. They are slightly sweet yet intensely hot. My previous post on the chili itself desribes its characteristic and has some rustic garden photos.
Scotch Bonnets from my garden were plucked and waiting for its time in the limelight. A special chili like Scotch Bonnet chili needs a special recipe that highlights its spicyness centerstage. Something like a Kabob/Kebab with a simple blend of flavors exploding in each bite.
A Kebab is minced meat on a skewer or meat cubes marinated in an array of spices and grilled. Kebab is usually made of lamb and beef, although chicken and fish can be used for some styles. The word kebab means “to roast,” which is what grilling is, properly speaking. Kebabs originated in Turkey but spread through the Middleeast to Asia. There are many varieties of Kebabs, as listed partially in Wikepedia.
My kebabs are from an Arab recipe but I added the sweetness of a Red bell pepper to balance the heat of the chilies. The scotch bonnet can be substituted by 5-6 green chilies or 2 jalpeno peppers. The Kebabs go well with Pita bread and White Sauce.
I am also sending this to the entertaining and educating Weekend Herb Blogging hosted by Kalyn's Kitchen.

You will need: (makes about 10 kebabs)
Boneless Chicken Breast- 1 lb
Red bell Pepper- 3/4 of a whole pepper (1 cup chopped).
Onions-1/4 cup chopped finely
Scotch Bonnet Chili- 1/3 or more as per taste.(substitute any hot chili)
Black Pepper- 1 tbsp
Garlic -4 cloves
Parsley/Coriander leaves- 1 cup chopped
Lemon Juice- 3 tbsp
Spice Mix-1 1/2 tbsp
Olive oil-3 tbsp
Salt- 3/4 tsp
Metal skewers-Thick square ones.
Spice Mix:
Cinnamon-1 piece
Cardamom- 4-5
Cloves-7
Nutmeg- 1/2 tsp
Cumin seeds- 1 tsp
Dry roast and grind all together and keep aside.

Preparation:
1. Wash the chicken breast and pat dry with paper towel, until completely dry.
2. Cut into small pieces and mince in a chopper in batches. Without adding any water, pulse for 1-2 minutes for each batch. Remove the minced meat into a mixing bowl. If there is any moisture, the kebabs would not hold together. So it is important to ensure that the chicken pieces are dry before mincing.
3. In the same chopper, now finely chop the red bell pepper (without seeds and core), parsley/coriander, onions, and chilies and add to the chicken. Add all the other ingredients and mix with hand or fork till well blended. Keep aside for at least one hour. The more the marinated time, the better it will be. It can even be marinated overnight in the refrigerator.
4. Grease your hands with a bit of olive oil and gather lemon size ball of the minced meat and shape it into a small tube. The oil is to keep the meat from sticking to the hand. If your hands start getting sticky, wash them well, dry and apply a new layer of oil before rolling again. If you have the thick square skewers, the kebabs should be chorded onto it along its length. Else, just insert a regular skewer through the length and remove it. It is not easy to make it hold on to the regular metal skewers as it falls apart when it cooks.
5. Preheat the grill to 300 degrees. The kebabs can be put directly on an outdoor grill, but if doing in an oven, line a tray with aluminum foil and spray a film of oil.
6. Place the kebabs on the grill and cover it to cook for 5-10 minutes. Turn only once after 5 minutes and do not keep opening the grill. Maintain heat at 300 degrees.
7. Serve hot with Yogurt-Mint Dip(chutney) described below and Pickled onions.

Yogurt-Mint Chutney:
Coriander leaves-1 cup
Mint leaves(pudina)-1 1/2 cup
4 green chillies
Garlic-3 cloves
Lemon Juice-2 tbsp
Plain Yogurt-4 tbsp
Salt as per taste
Preparation:
Wash and chop the coriander. mint leaves coarsely. Put all ingredients except yogurt in a small blender. Blend till smooth. Add very little water if required. Remove with a rubber spatula. Add the yogurt and taste. Add more salt if needed. Stays fresh for 3-4 days with yogurt and for 2 weeks without yogurt.
Weekend Herb Blogging, Chicken Kebab, Recipes,

Pavakka Puliyinji/ Bittergourd Sweet and Sour Chutney

Everybody has their own version and name for Puliyinji. Known also as Pulinji or Inji Curry, it is essential to an onam sadya. The sweet and sour chutney made of tamarind and ginger is relished with any kind of rice.
After the farm visit, I had a bunch of bittergourds(Pavakka)that I had enthusiastically picked. Though I like biitergourd in almost every form, whether fried or made into a curry, the most unusual preparation I know is pavakka puliyinji. Puliyinji is familiar to most Indian bloggers, but have you tried it with bittergourd? It adds one more dimension to the puliyinji as its bitterness is tamed with the sweetness of the jaggery and the sourness of the tamarind.
The recipe below is an approximation only. This is one dish which should be customised to individual taste preferences by changing the quantity of chili powder, jaggery and tamarind. This recipe has its origins in my friend Mini's house.



You will need:
Bittergourd-1
Tamarind -1lemon size ball
Jaggery -1/4 cup concentrated
Ginger- 1 inch long piece
Green chilies-4
Red chili powder-1/4 tsp
Turmeric- 1/8 tsp
Curry leaves- 1 sprigs
Mustard seeds- 1/4 tsp
Red chili whole-2 Fenugreek seeds-1/2 tsp
Salt to taste
Canola Oil- 2 tbsp
Preparation:
1. Soak the tamarind ball in ½ cup water and warm it in the microwave for a minute. Blend the tamarind and extract the liquid without seeds and keep aside.
2. Dissolve 4-5 jaggery pieces in ½ cup hot water and strain the liquid. The liquid should not be too watery. How much jaggery depends on how sweet the available one is. Wash, cut and remove the seeds from the bitter gourd. Dice into very small pieces. Chop the ginger and green chilies into small pieces. Tear the dried red chili into pieces.
3. Heat the oil in a wok or cast iron pan. When it is slightly hot, add the mustard seeds and cover. When the seeds stop spluttering, add the red chili pieces and curry leaves. Then add the chopped bitter gourd, ginger and green chilies. Sauté for 4-5 minutes and add the red chili powder, turmeric, salt, tamarind extract and let it cook on medium heat for 10 minutes. Add the jaggery and let it simmer fro another 10 minutes or till the whole mixture thickens. Turn off the flame. The chutney should be thick.
Add more of chili powder or tamarind if needed.
4. Meanwhile, in a cast iron skillet, dry roast the fenugreek seeds, stirring all the while, till the aroma comes out. Transfer to a grinder and dry grind finely.
5. Add the fenugreek powder to the puliyinji and mix thoroughly. This stays in the fridge for at least 2 weeks.
South Inidan Chutneys, Malabar Recipes, Meat Samosas,Bittergourd Recipes

Ulli Surka/Pickled Onions

Red Onion- 1 sliced very finely
Green chilies- 3-4 slit vertically
Plain Vinegar- 2 tbsp
Water- 3 tbsp
Sea salt- 1/2 tsp or to taste.
Mix everything together by hand, crushing the chilies as you do so. Keep aside for 20 mins for the color to seep through.

Biryani Chammandi/ Chutney/ Coconut Pesto

Whats a biryani without the chammandi, right? For those who are used to eating the rice without this chutney, try it. The fresh herbs and the green chilies add a palate cleansing taste to the richness of the biryani. This is our nadan version of a pesto,coconut flavored with herbs and garlic, so I called it coconut pesto.

You will need:
Coconut grated- 1 cup
Green chilies- 6-7 or more
Ginger- 1 inch piece( no paste to be used)
Garlic- 1 big clove
Shallots (Red pearl onions)-2 peeled
Mint, coriander and curry leaves- a handful all together,
Lemon juice- 1 tsp (optional 1/2 tsp malt vinegar)
Salt (preferable sea salt)-1/2 tsp
Wash all the ingredients well. Grind everything except the coconut with very little water till the leaves are blended. Add the coconut grated and grind coarsely, pulsing the mixture.Do not add water. Scrap everything into a bowl and add the lemon juice or vinegar. Add more salt if needed.

Mango Sweet and Sour/ Kadu Maanga

You will need:
Raw mangoes -2
Red chilli powder -2 tsp
Turmeric powder-1/4 tsp
Salt- to taste
For seasoning:
Oil-1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 10 nos

Preparation Method:
1. Cut the mangoes into long slices.
2. Heat oil in a pan. Splutter mustard seeds.Add curry leaves.
3. Add the mangoes, chilli powder, turmeric, salt and 1 cup water.
4. When the mangoes turn soft, the dish is done.
Serve sprinkled with sugar. The mango should be mixed in with the sugar.

Tamarind chutney/ Puliyinchi

Puliyinchi is a sweet and sour chutney which goes well with everything. It drives away the banalities of simple daily food with its finger licking properties. The ginger in it is good for digestion. Back in the college days, this was a mom made staple in many dorm rooms, to help get through the hostel's boring food.

You will need:
Green chillies - 8-10 chopped finely.
Ginger- 2" peice chopped finely.
Red chillies(Kollamulaku) - 2 nos
Tamarind(Puli) paste - 4" ball of tamarind soaked to yield 2 cups tamarind water.
Red chilli powder -1/4 tsp
Jaggery/Brown sugar/Gud-3 tbsp
Fenugreek seeds(Uluva) - 1 tsp
Salt- to taste
For seasoning:
Oil-1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 10 nos

Preparation Method:
1. Heat oil in a pan. Splutter mustard seeds.Add red chillies and curry leaves and fry for a while.
2. Add green chillies and ginger and fry on low flame, till they turn brown.
3. Add tamarind paste, chilli powder, gud and salt and bring to boil. Let it simmer till the mixture thickens. Check for sourness, sweetness and spice. Add more of chilli powder or gud or salt if needed to customise to your taste. Add more water if it becomes too thick.
4. Heat up a pan. Roast fenugreek seeds, till they turn brown. Grind it to a fine powder.
5. Add it to the mixture. Cook on a low flame, till the gravy thickens. Remove from flame.
This stays well in a sealed jar for 3-4 weeks in the refrigerator.