Chutneys - Part 1

CHUTNEYS – Part 1

This is one dish that we can not do without . Whether it is breakfast or tea, lunch or dinner, chutneys have become an inseparable part of our daily meals. It is usually served as an accompaniment with the main dish. However, there are chutney buffs who are never tired of indulging in a chutney and rice as a routine. My great grand mother who lived up to the age of ninety six was very particular to have one variety of chutneys every day. It was a treat for her sharp taste buds, and she could enjoy it with softly cooked steaming hot rice without having to worry about her missing dentures! Rajamma was her attendant. It was amusing to watch the short and stout lady and the big fat grinding stone (kuzavi) roll all over the stone slab (ammi) in an effort to grind smooth chutney! As the culinary expertise is growing with the interaction of people from various cultures, lots of new recipes for this dish are evolving. There are two parts. This part deals with the chutney variations that can be served with steamed white rice, along with a spoon of ghee or sesame oil; Part 2 will be posted soon, and has the variations that are served with snacks, idlis, dosas, sandwiches and so on. Here are a few basic chutney recipes.

CHUTNEY VARIATIONS THAT TASTE GREAT WITH RICE

COCONUT CHUTNEY
Ingredients
Fresh coconut gratings – 2 cups
Mustard seeds – ½ tsp
Split black gram dal – 2 tsps
Asafoetida - 1/4 tsp
Red chillies - 4
Tamarind – size of a small marble
Salt - ½ tsp
Cooking oil – 1 tsp
Method
1 .Heat oil in a pan and add asafoetida and mustard seeds.
2. When the mustard splutters add black gram dal and roast till golden in colour.
3. Add red chillies and roast till they are crisp.
4. Grind the seasoning coarsely with salt and tamarind, and 1 tbsp of the fresh coconut gratings.
5. Add the remaining coconut gratings and run the mixer for a few seconds only to blend with all other ingredients.
6. Scoop out the coarse chutney into a dish and blend once again with a spoon.
7. Serve with plain hot rice.

PARUPPU (DAL) CHUTNEY
Ingredients
Tuvar (Red gram) dal - 1 cup
Bengal gram dal -1 tbsp
Black pepper – 10 corns
Red chilly – 1
Freshly grated coconut – 1 tbsp (Optional)
Salt – ½ tsp
Fresh garlic – 2 or 3 pearls
Oil – ¼ tsp
Asafoetida – 1 pinch
Method
1. Heat oil in a pan.
2. Add asafoetida, pepper corns and peeled garlic pearls.
3. Add red chilly, and both dals and roast till you get a pleasant aroma.
4. Dry grind the roasted ingredients and then add the coconut gratings and salt.
5. Add 1 cup of water and now wet grind the ingredients into smooth chutney.

This chutney can be relished with steaming hot rice. Chutney-rice tastes good when mixed with ¼ tsp of ghee or sesame oil. The best accompaniment along with paruppu chutney is roasted papad, and vattal kozambu tangy tamarind gravy with salted sun dried vegetables) or milagu kozambu (a spicy gravy with black pepper corns and tamarind juice). I will be posting these recipes soon.

MINT (PUDINA) CHUTNEY
Ingredients
Fresh mint leaves – 1 big bunch
Mustard seeds – ¼ tsp
Bengal gram dal – 2 tbps
Black gram dal – 1 tsp
Asafoetida - 1 pinch
Red chillies – 4
Tamarind – enough to roll into the size of a small marble.
Salt - 1 to 2 tsps
Oil – 2 tsps
Method
1. Clean mints leaves and keep aside.
2. Heat oil and add asafoetida and mustard seeds.
3. Add the dals and roast till golden in colour
4. Add red chillies and fry till crisp.
5. Add the cleaned mint leaves and sauté till the leaves wilt.
6. Grind all the above ingredients with tamarind, salt and a little water.
7. The texture must be slightly coarse and thick.

BRINJAL or EGG PLANT CHUTNEY
Ingredients
Big and smooth egg plant – 1
Mustard seeds – ½ tsp
Black gram dal – 2 tsps
Tamarind – enough to roll into the size of a small marble
Dried red chillies - 3
Salt – 1 tsp
Oil – 4 tsps
Tip: Since the egg plant is cooked whole without cutting, make sure you examine the egg-plant that you choose. They should not have any holes on the surface. These indicate that there are worms inside the vegetable!
Method:
1. Wash and wipe eggplant thoroughly.
2. Rub 2 spoons of cooking oil all over the vegetable.
3. Roast it on an open flame or grill until the outer skin cracks.
4. Allow the vegetable to cool, and then peel off the scalded skin.
5. Slightly mash the cooked vegetable with a spoon or a fork.
6. Heat the remaining oil and add the asafoetida and mustard seeds.
7. Add the black gram dal and roast to a golden colour.
8. Add red chillies and fry till crisp.
9. Grind all the seasoning coarsely with tamarind and salt.
10. Finally add the prepared egg plant and run the mixer to blend.
Tip: Cooking eggplant in the above manner provides a delicious smoky, charred flavor. If however, you dot not relish this flavor, simply cut the egg plant into pieces and sauté in little oil, before grinding.

TOMATO AND PEANUT CHUTNEY
Ingredients
Ripe tomatoes – 4
Peanuts – 4 tbsps
Mustard seeds – ¼ tsp
Black gram dal – 1 tbsp
Asafoetida – 1 pinch
Red chillies – 5
Salt – 11/2 tsps
Sugar – ½ tsp
Oil – 1 tbsp
Tamarind –a little (Optional)
Method
1. Wash and cut tomatoes.
2. Heat oil and add asafoetida and mustard seeds.
3. When it splutters add black gram dal and roast till golden in colour.
4. Add peanuts and roast till they crackle.
5. Add red chillies and let them become crisp.
6. Lastly add the cut tomato pieces and stir well.
7. Cover and cook on slow fire for 2 minutes or until the tomatoes soften.
8. Remove from heat and cool.
9. Grind all ingredients with salt and sugar to smooth or coarse chutney as required.

I like to call this the ‘joker chutney’ as it goes well with any and every dish. Onion pieces can also be added with the tomatoes, for a different flavour.

PICKLES

PICKLES

My maternal uncle (Mama) was an agricultural officer, and he specialized in growing sugar cane. He lived in cool serene villages surrounded by trees and green fields. He had a ready stock of fresh green vegetables and fruits, and other farm produce at home. We visited him quite often and he took us round to show the age old temples and forts, and the forests and river sides around his place.

His wife (Mami) was a very enthusiastic hostess. She treated us with all the ethnic dishes which she prepared with great zest. She was a specialist in pickles, jams, chutneys, vattals (salted and sun dried vegetables used in various preparations), and vadams (these are prepared with lentils, puffed rice, raw rice, beaten rice or sago, and sun dried and stored during summer. This could be fried and used as side dish or as a snack just like chips.)Mama took us on awesome walks through the gentle stream which wound through at the bottom of our lane and Mami fried hot bajjis and sent them to us with a boy with a delicious and pudina (mint) chutney to go with it.The eroding sand grains tickling our feet under the soothing cool water, and the melting of the hot bajjis in our avaricious mouths was a unique experience which can not be explained in words.I can never forget the speed with which Mami pickled the freshly picked mangoes though her hands were full with all the cooking and packing the picnic lunch for our trips with Mama. Her mantra for a good pickle was “pick fresh, cook fresh and eat late.” Pickles do taste good as they age, as all the spices and seasoning take time to settle down in harmony.

VADU MANGAI OR BABY MANGO PICKLE
Ingredients
1. Baby mangoes – 500 gms
2. Salt – 200 gms
3. Red chilly powder – 50 gms
4. Turmeric powder – 2 tbsps
5. Castor oil or olive oil or gingili oil – 4 tbsps
6. Mustard seeds – 1 tbsp
7. Fenugreek seeds -1 tbsp
Method:
1. Wash and dry the mangoes thoroughly.
2. Mix oil and turmeric powder into a paste and rub over all the mangoes.
3. Lay a fistful of mangoes in a clean and dry jar.
4. Spread little salt on the mangoes.
5. Add another fistful of mangoes
6. Again cover it with salt, and repeat the procedure till all the mangoes and salt are over.
7. Cover the jar and allow it to stand for 2 or 3 days.
8. On the third day you will find the shrunk mangoes floating in a large volume of brine.
9. Stir well and drain excess water.
10. Add red chilly powder.
11. Powder the mustard and fenugreek seeds raw, and add it to the pickle.
12. Stir well and enjoy with curd rice.

HOG PLUM PICKLE (Amtakai) can also be prepared similarly.


LIME PICKLE
Here is Mami’s recipe for a mouth watering pickle prepared with the fresh juicy yellow lime, each the size of a badminton ball- which hung on the tree in her back yard.
Ingredients
1. Lime - 12
2. Salt – 250 gms
3. Red chilly powder – 250 gms
4. Turmeric powder -1 tbsp
5. Sesame oil - 2 tea cups
6. Mustard – 1 tsp
7. Asafoetida – a small piece
8. Fenugreek seeds – 2 tsps
Method:
1. Wash and wipe lime thoroughly. Cut each into 8 or 16 pieces.
2. Lay the pieces and salt alternately in layers in a clean dry jar. Cover and let the lime soak and soften in the salt for about 4 or 5 days.
3. Add chilly powder and turmeric powder, and do not stir yet.
4. Heat oil in a pan.
5. Fry the asafoetida .
6. Add the mustard seeds into the hot oil and allow it to splutter.
7. Pour the seasoning and the oil over the powders.
8. Dry roast fenugreek seeds until dark in colour.
9. Powder fried asafoetida and roasted fenugreek seeds and add to the pickle.
10. Stir well and store after it is thoroughly cooled.

When the pickle settles a thin film of oil stands on the top protecting it from molds. Enjoy with curd rice, chapattis, dosas, bread or any other dish of your choice.

RAW MANGO PICKLE
Follow the same directions as for lime pickle for 6 mangoes. Care should be taken to dry excess mango juice after cutting. Use a tissue to blot away the juice or allow it to dry in air before pickling.

AVAKKAI MANGO
Ingredients:
1. Firm raw mangoes - 6
2. Chilly powder -250 gms
3. Salt – 250 gms
4. Turmeric powder – 50 gms
5. Mustard seeds -100 gms
6. Fenugreek seeds -100 gms
7. Chick peas (kadalai) - 100 gms
8. Sesame oil – 2 tea cups or more

Cutting raw mangoes for Avakkai is an art. With the help of a sickle the mango is cut along with the tough seed so that each piece holds on to a small piece of the seed .This type of cutting needs a lot of tact and precision. If this is not possible, cut the mangoes into large pieces excluding the seed.
Method:
1. Wash and dry the mangoes before cutting.
2. Sponge off the excess juice and let the mango pieces to dry.
4. Powder mustard seeds and keep it aside.
5. Take a bowl with a wide mouth and spread the mango pieces in it.
6. Add the chilly powder, salt, turmeric powder, mustard powder, whole raw fenugreek seeds and the chick peas.
7. Add oil and blend all Ingredients thoroughly with a wooden spatula.
8. If the pickle is still dry, add more oil and blend for a pickle consistency.
9. Store in a clean dry jar.
10. Allow the chick peas and the fenugreek seeds to soak and swell in the spice for a week.
11. Keep stirring the pickle with a dry spoon every day.

Enjoy the hot and pungent spicy pickle with curd rice. It can even be relished with steaming hot rice.

GOOSEBERRY PICKLE IN CURD
Ingredients:
1. Gooseberries – 500 gms
2. Sesame (also called til) oil – 2 tbsps
3. Mustard seeds -1 tsp
4. Asafoetida powder – ¼ tsp
5. Turmeric powder – 1 tsp
6. Salt - 2 tbsps
7. Chilly powder -2 tbsps
Method:
1. Wash and dry gooseberries thoroughly .With a sharp knife, make slits in the berries taking care not to cut them to pieces.
2 . Heat oil in a pan and add asafoetida and mustard seeds.
3. After the mustard splutters add the prepared gooseberries and mix in half the salt and cover with lid.
4. Cook over low flame for 2 minutes till the berries are done.
5 . Remove lid and add the remaining salt, chilly powder and turmeric powder and cook for 2 more minutes.
6. Remove from fire and allow it to cool.
7. Add one cup of whipped curd and blend well.
8 . Store in a clean dry jar.
The pickle with spicy curd gravy tastes excellent with plain hot rice. If you like the pungent aroma of raw mustard and fenugreek powder add the powder and blend just before removing from the stove.

SWEET AND SOUR MANGO PICKLE
Ingredients:
1. Grated raw mango – 1 cup
2. Sugar – ½ cup
3. Salt – ¼ tsp
4. Chilly powder – ¼ tsp
5. Turmeric powder – 1 pinch
6. Cooking oil – 1 tsp
Method:
1. Heat oil in a pan and add the grated mangoes and salt.
2. Stir in the red chilly powder and turmeric powder .
3. Cover with a lid and cook for 2 minutes in low flame.
4. Remove cover and add sugar and stir.
5. Stir vigorously till the sugar melts completely in the mango juice.
6. Now cook in high flame till it boils once and switch off the flame.
7. The pickle will have the consistency of a jam
Enjoy it with bread, dosas or chapaties and poories.

SALTED LIME AND GREEN CHILLY PICKLE
Ingredients:
1. Lime – 6
2. Salt - 10 tbsp
3. Green chillies – 10
4. Fresh ginger – 1 finger length
5. Turmeric powder -1/4 tsp
6. Mustard seeds -1/2 tsp
7. Asafoetida powder – ¼ tsp
8. Sesame oil – 2 tbsps
Method:
1. Wash and dry lime and cut them to pieces.
2. Wash and dry green chilies and slit them length wise.
3. Wash and dry ginger, remove the skin and cut it into thin slivers.
4. Combine all these with salt.
5. Heap the turmeric powder on the pickle .
6. Heat oil and season with mustard seeds and asafoetida powder.
7. Pour this seasoning on the heaped turmeric powder.
8. Shake all the ingredients together and store in a clean dry bottle.
This pickle is ready to use after 4 or 5 days.

Baked Chocolate Cheesecake

I have been waiting to bake this cheesecake for quite some time. Due to the high fat of cream cheese, I don't think we would like to eat a whole cheesecake just by two of us ( though how I wish :P ). So, I was waiting for some guests to pay me a visit so that I could bake cheesecake and share it together.

I was so pleased to have my friends with me weeks ago and shared this cheesecake together with them. I drizzled over some chocolate glaze before serving to make it much chocolaty.

This is a very strong and rich chocolate cheesecake. You would rather let it melt slowly in your mouth for few minutes and swallow it slowly before the next bite.
Chocoholic will not miss this!

Original recipe from Nigella Lawson (Nigella Feasts)

For the base:
125g digestive biscuits
60g butter
1 tablespoon cocoa

For the filling:
175g dark chocolate
500g Philadelphia cream cheese
150g caster sugar
1 tablespoon cornflour
3 large eggs
3 large egg yolks
150 ml sour cream
½ teaspoon cocoa, dissolved in 1 tablespoon hot water

For the glaze:
75g dark chocolate, finely chopped
125ml double cream
1 teaspoon golden syrup

To make the base, process the biscuits to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tips them into a 23cm springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filing.
Preheat the oven to 180’C. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it and then add the sugar and cornflour, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter. Take the springform tin out of the the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath. Sit the springform tin in a roasting pan and pour in the cheesecake filing. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve,
To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then Jackson Pollock it over the chocolate cheesecake on its serving plate. Use the remaining glaze as an accompanying sauce.