Category Archives: A taste of India

CarolCooks2…Week 6…in my Kitchen…made from scratch…Indian Curry and Mango Chutney…

Hello and welcome to my kitchen which at the moment is very hot…our high season has nearly arrived come next month it will be even hotter…but we still love our curries both Thai and Indian…

Last week I shared with you my two favourite curry mixes…Just in case you missed it here is the link…

This week I will take you through the process of how we make our curries…as I said before I do not profess to be an expert but I try to use as many authentic ingredients as I can…

We either use chicken or pork for our curries if using chicken I normally use either thighs or the chicken leg and cut it in two which gives us the thigh and the chicken drumstick. Sometimes I use chicken breasts but we find meat on the bone is far tastier…

When using pork we prefer to use pork hip but sometimes use shoulder if it is not too fatty.

Ingredients: Serves 3/4 depending on appetite…

  • 500gm Chicken or pork
  • 2 tbsp Ghee but oil is fine.
  • 1 large Onion roughly chopped
  • 2 Large tomatoes pureed.
  • 1-2 sprigs Curry Leaves.
  • 1 Bay Leaf( Optional)

Marinade:

  • 1/4/1/2 tsp Turmeric.
  • 2 tbsp  Natural Yoghurt.
  • 1 tbsp  of my spice mix

Marinade the chicken.

Add ghee to the pan and cook onions until golden to this I add minced garlic(3/4) cloves and fresh ginger( thumb size), this adds more flavour.

SAM_7725Add  3 tbsp of 2/3 tbsp of my spice mix and stir.

Add chicken, curry leaves and tomatoes.

SAM_7726Add little water, bring to a slow boil and reduce heat to simmer until chicken/ pork is cooked.

imagesXL6V2C5LServe with steamed rice, Mango Chutney and or nan bread.

This is a lovely curry well-flavoured and as spicy as you like…Your choice.

Cooks Note…Most of the time now I omit the yoghurt and increase the tomatoes as we prefer a more tomato-based curry…when I do this I add the meat to the onion and garlic/ginger mix rather than marinate the meat the turmeric then goes in with the spice mix…

Any questions I am happy to help .. 

Serve with Nan bread and/or mango chutney and steamed rice.

Mango Chutney… Mangoes of all varieties are so plentiful here it would really be remiss of me to not make my own and it tastes so much better than some of the sweet sugary varieties which are in the supermarkets…

Ingredients:

  • 4 under-ripe Mangoes.
  • 3cm Fresh ginger finely diced.
  • 3 cloves garlic finely diced.
  • 500 gm sugar.
  • 1tsp salt.
  • 1/2-1 tsp dried chilli.
  • 1tsp cumin seeds.
  • 2 cardamom plus 4 cardamom seeds.
  • 7cm cinnamon stick.
  • 5 whole cloves.
  • 250 ml vinegar I use Apple cider but have used white vinegar and malt vinegar.
  • 5 black peppercorns crushed.

Let’s Cook!

Peel mangoes and cut into small strips.

Place mangoes in a large pot Crush diced ginger and garlic in pestle and mortar and stir into mangoes.

Stir in sugar,salt,chilli,cumin,cardamom,cinnamon and cloves.Stir to blend. Cover and leave overnight at room temp. N.B. We are prone to ants here so put water into a shallow tray and put the bowl in the centre and cover  the ants won’t swim the moat..haha

Mango cooking in pan

Mango chutney

Next day place mangoes in a heavy-bottomed saucepan over medium heat. Cook stirring occasionally until the mix starts to thicken about 30-45 mins. Stir in vinegar and crushed peppercorns and cook for a further 3 minutes.

Put into warm sterilised jars. Once cooled I keep it in the fridge where if you live in cooler climes a cool larder will be fine. This makes 3 medium-sized jars.

That’s all for today...another easy to make at home dinner which also freezes well an Indian Curry…it saves you money and cuts the chemicals and fillers.

Thank you for reading this post I hope you enjoy this new series…if you cook from scratch and have some tips to share please leave a comment I would love to hear from you…Love Carol x

 

 

 

Spicy chicken with spinach

This recipe for green chicken is one I have had and made a few times and I am not sure who gave me the recipe … got it initially written on a scrap of paper and the ingredients were vague to say the very least…But it was tasty and I didn’t think it would be…

My version of Green chicken with spinach.

Green-chicken-spinach

Ingredients:

  • 1 kilo of chicken pieces cut up fairly small.
  • 4/5 cloves of garlic
  • A piece of fresh ginger chopped finely
  • A bunch of green onions chopped
  • Handful  of Coriander
  • Handful of Mint
  • 2 bunches of spinach
  • 1/2 tsp of black pepper
  • 2/3 green chillies

Let’s cook!

Add a tbsp of ghee or oil to a pan while it is heating crush the chillies and the ginger in a pestle and mortar and add to the oil cook for about a minute stirring as we don’t want to burn the garlic add the onions and allow to sweat but not colour too much about 3-4 minutes..Add the chicken and pepper, stir and lower the heat until the chicken is golden in colour.

Clean and wilt the spinach the spinach for 1-2 mins and set aside.

Once the chicken is golden add the spinach and cook for a further 10-15 mins add the coriander and mint in the last 3 mins stir to combine. Check and add salt if required.

 

Serve with flatbread or steamed rice and pickle.

I hope you enjoy this chicken as much as we did it is now a family favourite

My flatbread recipe:

Ingredients:

  • 1/4 cup milk.
  • 1/2 cup water.
  • 2 cups flour.
  • 1 tbsp Baking Powder.
  • 2 tbsp oil
  • 1/2 tsp salt.

Let’s Cook!

Make flatbread.

Sift dry ingredients together. Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with the heel of the hand and roll out very thin.

flat-bread-uncooked-esy-recipe

My first attempt at this was not good and I didn’t roll mine out thin enough to start with but having made this recipe a few times I am getting good …I even add some chopped garlic and coriander which is really nice and next Time I may stuff them …I will let you know how they turn out…

Heat pan and cook 2/3 minutes each side turn over with tongs or fish slice and done…

So easy to make I make enough for what I need plus enough to freeze for the next time I make a curry…

Enjoy!

 

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Until next time have fun, stay safe and be mindful xxx

 

 

 

 

Whole mango stuffed with Kulfi.

I love mango and as we have so many also love to find mango recipes and this one sounds very nice 🙂

Cook With Reena!

Stuffed MangoKulfi?? Take out the stone, refill the hollow portion with concentrated milk, freez it, peel it like a normal mango, cut into pieces and enjoy…….

Famous legendary Kuremal’s Stuffed whole  Mango Kulfi of Purani Dilli(Old Delhi) replicated in my kitchen.  Not only Delhites, but tourists from all over the world(specially food lovers) visit this joint for having Kulfi.

I had been to this joint few months back and while he was preparing the mango to serve us, I put many questions to the vendor about the recipe and got an idea of the preparation. I decided to give a trial and OMG!! I  was excited to see the result. It was ultimate both  in looks and in taste. My first trial was great and I am sure to go better  with more trials.

I have prepared the concentrated milk in traditional way by reducing it in slow fire.  I…

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Barking Deers Mango

Of course, you all know exactly what that is …Don’t you????

It is all here in another edition of Down on the Farm!

A busy time of year as the rice has just been harvested, The Goose aka Turkeys are getting fat and the Wild almond tree aka Barking Deers Mango, nuts are ready to eat…

The name Barking deer’s mango is a strange name I can only surmise that it originated from the Indian Muntjac also named barking deer as it was often hunted around the outskirts of agricultural areas as they are considered a nuisance for damaging crops and ripping bark from trees.

indian-almond-289181_1920

This wild evergreen tree can grow as tall as 50 metres high the wood which is of low quality is used for general construction or fuel but is also very sought after and popular here for making charcoal.

The seeds of the tree are a source of a non-drying oil called cay-cay fat which is used in the manufacture of candles and soap making.

nun-with-candle-1826502_1920

The nut is eaten raw or is dry roasted and sold on the local markets as a snack this time of the year. The outer shell is really hard and no mod cons or nutcrackers used here just a very sharp knife and it was wielded very ably if I tried cracking a nut that way I would definitely be minus a couple of fingers…

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Our Turkeys are no longer babies and the girls have just started laying eggs so we are hoping they will produce some lovely little turkey chicks when they hatch.

Our big boy turkey

The rice harvest has just finished for us…..It is hard work producing the rice and harvesting it and for little money, as rice prices are quite low at the moment but at the very least it will provide rice for eating until the next harvest is due…

rice farming

Lily and Oi picking rice

A food break is always welcome…

lunch time picking rice

That’s about it at the moment we have plenty of morning-glory, lemongrass and galangal so I will be making Tom Yum Goong (Prawns) Soup which is one of my favourites and breakfast most days this week has been morning-glory with rice a simple vegetable dish but very spicy and tasty…

Jackfruit is nicely ripened at the moment and it’s banana time of the year again so they are very plentiful…It is all or nothing with bananas as they are either all unripe or all ripe at the same time….although I will be making more of those raw green banana Kofta’s the recipe courtesy of my blogging friend Reena they are very nice indeed…It was the first time I had made anything using raw, green bananas and well worth it ..very nice they were…I would recommend you try them…

Until next time..stay safe, have fun and laugh a lot 🙂

 

 

 

Raw Green Banana Kofta curry- Its healthy…Its delicious….

A lovely recipe for green Bananas of which I have plenty from my blogging friend Reena…Thank you, Reena ….I love both Thai and Indian food and there is not much to choose between them for me I love them both 🙂

Cook With Reena!

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This post is specially for one of my fellow blogger whose garden is overflowing with bananas. Blodieaka( I know your blog name only), it for you. There are so many delicious dishes we prepare with green bananas. It has numerous health benefits. It is good source of fiber, vitamins high on Iron, help control blood sugar too. So make as many dishes as possible and enjoy the fruit.

Green  bananas are also eaten boiled just like mash potatoes. We mash it with salt, oil and green chili. This is popular as village food. To make it exotic, coconut scrape and mustard paste is also added. Banana chips are as popular as potato chips. It is cooked, as curry, dry with variety of spices.

Here, I am sharing the recipe for green banana kofta curry. I have added cottage cheese to make it more flavourfull but the koftas made out of…

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Molaga Podi aka GUNPOWDER aka South Indian Style Spiced Dry Lentil powder

It is no secret that I love Indian cuisine as much as I love Thai food. I always grind my own spices and love reading authentic recipes like this…Thank you, Vidya for sharing 🙂

Masalachilli - A Celebration of Indian Vegetarian Cooking, with a twist!

I bet every South Indian household has this stored in their pantry especially since this is a breakfast special chutney. There are days when you are busy in the mornings & do not have much time to grind coconut chutneys, these dry chutneys come to your rescue.

Each household has their own recipe, so does mine. This is what my Mom has been making since I was little & it was taught to her by my grandmother (another fabulous cook).

Molagapodi means – Molaga = Chillies & podi means powder.

So ideally this podi should be spicy to ensure your South Indian breakfast staples like idlis or dosas doesn’t taste bland.

A spoonful of this podi & a generous drizzle of nella ennai or sesame oil is just pure bliss. This podi is very useful during travelling. Some idlis smeared with this podi & oil & neatly packed in a…

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