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This is an animation, oh yes!

Ahem. Now that that’s out of the way, I have recipes to share, indeed I do!

1. “Onion Relish” from Deborah Madison’s Vegetarian Cooking For Everyone. (page 305)
1 white onion quartered & thinly sliced. (I think it works better to mince it finely, but YMMV)
1/2 tsp salt
Juice of 1/2 lemon
1/2 tsp paprika
1/2 tsp cayenne
2 tbsp chopped cilantro

Toss together ingredients.

(My notes) This recipe needed probably 2-3 tbsp of oil to bind it, and perhaps a bit more lemon juice. It’s also better on the second day, so if I recommend making it the day before you want to use it. As noted above, quartering and slicing the onion leaves the pieces a bit too large. I’d half the onions, then mince them fairly finely the next time I do this.

2. Cilantro Mint Chutney from epicurious.com
2 cups packed fresh cilantro sprigs
1 cup packed fresh mint leaves
1/2 cup chopped white onion
1/3 cup water
1 tablespoon fresh lime juice
1 teaspoon chopped fresh small green chiles, such as serrano or Thai, including seeds, or to taste
1 teaspoon sugar
3/4 teaspoon salt, or to taste
Purée all ingredients in a blender, leaving some texture.

(my notes) This stuff is amazingly good. Addictive. Next time, though, I am going to put in a little more lime juice. Maybe like a tablespoon-and-a-half. It could have used just a bit more tartness.

3. CUCUMBER PACHADI RECIPE from IndianFoodForever.com
2 small sized cucumbers
1/2 inch ginger root
2-3 green chillies
2 tbsp fresh coconut (scraped, optional)
1 1/2 cups yogurt
1 tsp oil
1/2 tsp mustard seeds
5-6 curry leaves (kari patta)
2 red chillies whole
salt to taste

How to make cucumber pachadi:

* Wash and scrub cucumbers thoroughly and then grate with the skin.
* Pour yogurt (made of skimmed milk) into a clean muslin cloth and hang it for half an hour, preferably in a cool place.
* Peel, wash and finely chop ginger. Wash green chillies, remove stem and finely chop.
* Grind together scraped coconut, green chillies and ginger to a fine paste.
* Mix together the grated cucumber, ground coconut masala and yogurt. Add salt to taste.
* Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, whole red chillies broken into two, stir for a moment.
* Pour it on to the yogurt mixture. Stir it thoroughly.
* Serve chilled.

(my notes) This makes a HUGE quantity. Unless you are throwing a large party, you will want to divide this recipe in half. It’s good stuff, though. I think it would go over big especially in the spring or summer. It has a very refreshing flavor.  Unlike the other two which are just as good, if not better on the second day, this one is best fresh.  It’s okay on the next day, but not nearly as nice as when it has just been made.

I promise tomorrow to get back to normal entries. I’ve been meaning to share the chutneys since we had that Indian Food party, though.

One Response to “Chutney, chutney, chutney, this is a song about chutneeeey”

  1. Lucky says:

    Mmmm, thank you!

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