Yogurt is integral to Indian cuisine and is often consumed in some form with every Indian meal–whether it’s in a drink like Lassi, in a curry itself or just eaten plain on the side.
Archive for the ‘Dips, Chutneys, Sauces & Condiments’ Category
I’m eating mangoes by the case these days. The soft and sweet texture makes it a great breakfast food as it’s filling, nourishing and nutritionally rich with vitamins A and C, beta carotene and a good source of fibre. They make a great snack too.
The last case I bought, the mangoes were completely unripe. Watching and waiting for my mangoes to ripen was frustrating since I’m in the routine of having mangoes almost daily. So I turned these green mangoes into a pickle, perfect as a side to an Indian vegetarian meal.
Posted in Dips, Chutneys, Sauces & Condiments, tagged chutney, cilantro, green, Irish, lucky, mint, PostAWeek2012, raita, recipe, St. Paddy's Day, St. Patrick's Day, Sunday Bloody Sunday, Tennessee Williams, U2, yogurt on March 17, 2012 | 9 Comments »
When we talk about St. Patrick’s Day flavours, the most obvious one is mint, which is so often paired with chocolate in desserts–a quite divine combination if I could say so!
Mint is also a tremendous flavour with a little chili heat too. Add some green to your lucky ‘savoury’ St. Paddy’s Day table with this fresh, savoury cilantro mint chutney. You can pair it with any Indian savoury snacks really and layer on some great flavour and heat!
In today’s cooking class we made a Vegetable Korma dish, one that’s typically mildly spiced with cream, yogurt and ground nuts. For my personal palate I find most Korma dishes way too mild unless I make it for myself with the extra chilies.
A common question I often get in our cooking classes is how to cater Indian dishes to a family that have different tolerances for heat levels. Some defintely like it hot!
The easy answer is the make a great hot sauce. Those who like heat will be just as happy with a milder dish with a fiery condiment on the side. I love a hot sauce that hits the back of the palate like a lightening strike. Now that makes a better Korma!
Posted in Authentic Indian, Dips, Chutneys, Sauces & Condiments, India Travel, Vegetarian, tagged chasni, gift, Gujarat, Gujarati, hot, India, korma, lemon, Madras, masala, murraba, murrabo, orange, paneer, parantha, saag, spicy, Sweet, thali, Vegetarian on November 16, 2010 | 13 Comments »
This past weekend we taught our Exquisite Indian Vegetarian cooking class (one of the most popular classes of the season, I might add) including snippets of Indian restaurant favourites…but all veg! The menu was Saag Paneer (paneer with spinach); Okra, Potato & Onion Curry; Vegetable Korma served with Flaky Paranthas.
Sampling bits and pieces of the menu in the class, I was reminded of a memorable meal I had in Mumbai about three years back, with the most unforgettable homemade Murrabo. Murrabo (Murraba) is essentially an Indian-style jam that is both sweet and hot.
Being greeted with a full Indian vegetarian dinner served in a thali (stainless steel plate with small bowls for each item) our hostess, Meena Aunty pulled out her homemade lemon zest Murrabo. An impeccable balance of sweet, sour and hot, this condiment acted as “the equalizer”, neutralizing the spicier flavours on the plate into a sweet harmony.
Most Indian meals are accompanied with chutneys and raita (a cooling yogurt with cucumber). In Gujarat, central western India however, the cuisine tends to be vegetarian and is known for its sweetness. Murrabo is one of those sweeter condiments you’ll find in Gujarati cuisine to balance out the many flavours found in an Indian vegetarian meal.
I’ve been meaning to make this recipe ever since I savoured Meena Aunty’s lemony version. Today I finally did!
Hot and Sweet Lemon & Orange Murrabo
5 oranges, zested
1 orange rind, finely cubed
2 lemons, zested
1 cup water
¾ cup raw cane sugar
juice of half a lemon
1-2 each, Arvinda’s Whole Spices (cardamom pods, peppercorns, cinnamon sticks, cloves and star anise)
1 tsp. chili powder
1 tsp. Arvinda’s Madras Masala
½ tsp. sea salt
Method: In a small pot, bring water to boil. Add sugar, lemon juice and whole spices. Stir until liquid is reduced and becomes a syrup. (You are looking for a “one thread” consistency also known as chasni).
Fold in orange and lemon zest and orange rind. Mix in chili powder, Arvinda’s Madras Masala and sea salt. Simmer for another 10-15 minutes, until orange rind softens and cooks.
Cool down mixture. Store in a sterile jar and store in refrigerator.
I love giving and getting edible gifts (who doesn’t?!) over the holidays. With all the madness building in the malls, I say stay home, avoid the crowds and make some gifts from the kitchen. This Murrabo would make an ideal hostess gift.
Over the holidays, do you ever make and give edible gifts? If so, what is your specialty or favourite “gifts from the kitchen”? Candied spiced nuts, bourbon vanilla flavoured sugar, rum balls are some of my favourites. Would love to hear about yours!
A teaspoon of: Junior Boys. Listening to: The Equalizer.
Posted in Dips, Chutneys, Sauces & Condiments, tagged Arvinda's, Bernardin, canning, chutney, Feast of Fields, jam, lavender, Lean on Me, madras masala, nutrition, peach, pickling, preserving, rhubarb, Rootham's, strawberry, Whole Foods Market on August 2, 2010 | 1 Comment »
Whole Foods Market continually offers interesting seminars on everything from healthy eating and cooking naturally, to uber body care au natural. I love going to these seminars whenever I get the chance since they make me feel I’ve taken a bigger step forward towards better health, and I feel motivated to try new ingredients outside my comfort zone. Best of all, most of them are free!
Last week I went to the Home Canning Workshop to brush up my ‘preserving’ skills! A few years back when I was doing my Masters degree in Environmental Studies, I had a group project in Ecological Economics with the objective to address the mass importation of out-of-season fruits and vegetables into the Toronto region. Despite the fact Southern Ontario is a highly productive agricultural area, the majority of the produce consumed by Ontarians is imported and is especially true of out-of-season and climate-specific fruits and vegetables. Since the time of project in 2006, this of course has dramatically improved with the opening of more local markets and with retailers favouring local foods.
As part of the project, our task was to develop a series of solutions to solve the problem at hand. Canning, preserving and pickling came out on top as a great way to avoid purchasing produce (like tomatoes) during winter months when they are useless and taste like cardboard. It’s no wonder my Italian friends insist on canning their homemade tomato sauce every September. This usually takes place in the garage in huge batches!
Our group was thinking of running a series of canning workshops for singles. Would you go to a Boy Meets Girl ‘Jamming Session’ if you were single? We never did get around to it, but the idea seemed novel at the time!
Fast forward to 2010 and with all of my good intentions to get canning, I still hadn’t gotten around to it. When I met up with my friend Rossana in May, she was already planning her homemade Italian tomato sauce cook-off! So timing of Whole Foods Market’s sponsored Home Canning Workshop could not have been better!
Hosted by Chef Emerie Brine of Bernardin, we made a series of super, easy jams including Lavender Infused Strawberry Freezer Jam and a Strawberry Balsamic Preserve. And with some good luck, I was the winner of a Bernardin All-In-One Starter Kit (the starter kit is perfect for the first-time canner like me). I think this was meant to be!
So this inspired my Curried Peach Rhubarb Chutney:
3 organic rhubarb stalks, washed, trimmed and cubed
3 organic peaches, cubed
¼ cup raw cane sugar
1 tbsp. vinegar
2 tsp. Arvinda’s Madras Masala
½ tsp. sea salt
Method: In a heavy bottomed pot combine above ingredients and cook on medium low for 20 minutes. Serving suggestions: Serve this sweet and spicy chutney as a condiment on a cheese platter or alongside any Indian meal.
Alternatively, try Rootham’s delicious Black Pepper Lime Chutney, which is in my pantry as we speak. This chutney is spot-on and I especially enjoy it with a vegetarian Indian meal. I came across Rootham’s Gourmet a few years back when I was working on a project on Canadian food products. Founded in the early 80s, Rootham’s line of innovative preserves and jams were naturally featured since they were using local, seasonal produce from a backyard garden. There are so many delicious varieties to try, but for an Indian meal definitely go with Rootham’s Black Pepper Lime Chutney.
For canning tips and recipes visit: www.Bernardin.com. Last year at the annual Feast of Fields Bernardin gave out a delicious jar of homemade salsa to attendees. If you plan to make it out this year, I hear they’re planning on another goodie giveaway!
A teaspoon of: The Temper Trap. Listening to: Sweet Disposition.
Posted in Appetizers, Soups & Snacks, Burgers & Sandwiches, Dips, Chutneys, Sauces & Condiments, Entertaining, Olympic Games, Recipes, Vegetarian, tagged appetizer, Arvinda's, curry masala, dip, game food, Garam Masala, gold medal, hockey, Indian, masala, Olympics, Ovechkin, potato wedges, recipe, Sidney Crosby, Team Canada, Vancouver 2010, Vegetarian on February 24, 2010 | 1 Comment »
A prelude to tonight’s epic Olympic hockey battle…
Canada’s Sid the Kid VS Russia’s Alexander the Great
Here’s a simply delicious recipe to serve on your Canada VS Russia party tonight – Arvinda’s Curried Oven Roasted Potato Wedges with Garam Masala Yogurt Garlic Dip.
Arvinda’s Curried Oven Roasted Potato Wedges