Tomatillo Chutney.

TOMATILLO CHUTNEY

Tomatillos , referred to as green tomato in Mexico, are a staple cuisine in Mexico . Despite the name it is not a variety of tomato, although it is in the same family. The tomatillo fruit is covered by a paper-like husk. The freshness and greenness of the husk are the quality criteria. The tighter the husk holds the fruit better it is.

Ingredients :

5-6 Tomatillos , 4 green chillies , Salt to taste , 1/4th tspn cumin seeds ,

a pinch of turmeric (optional) , 1/2 tspn sugar , 1/4th cup roasted ground peanut ,

1 tbspn peanut or olive oil.

Procedure :

Remove the husk of the tomatillos and give it a quick rinse as the skin under the husk is can be sticky. Chop bite sized pieces of the tomatillos. Raw tomatoes without husk in other countries can be an alternative to tomatillos.

Heat oil in a sauce pan and add cumin. Wait until it splutters then add chopped tomatillos and chopped green chillies , salt to taste. Cover and let cook until the tomaotillo pieces fall apart. Let cool.

Grind the cooked mixture in the blender and add roasted peanut powder . Pulse a couple times to ensure that the peanut powder has blended well in the chutney. The peanut powder helps reduce the tartness from the tomatillos and also helps give the chutney a thicker consistency. You may adjust the quantity of chillies and peanut powder to your liking. The chutney is ready to serve. It can be used for just a simple Chutney sandwich or as a taste enhancer to a burger. The number of dishes you can use it with can be just left to your imagination. Enjoy !!!!

Roasted Chilly Chutney.

Roasted Chilly Chutney

Sandwich being a favorite snack on the run can loose its novelty. For an unexpected twist in the regular snack try this chutney and I am sure you will never make it the regular way.

Ingredients :

8-10 dry red chillies , 1/2 cup grated coconut , Salt to taste , 1 tspn lemon juice , 2 tbspn diced onion , 1/4th tspn sugar , 100 ml water.

Procedure :
Roast dry red chillies on open fire or on the coil. Make sure that you have your windows open , fans running on full speed and the kitchen exhaust on the highest power. Because when roasting these chillies you are bound to get some serious cough.

After the chillies are roasted , grind the chillies , diced onion , salt , sugar , grated coconut , lemon juice and approx. 100ml water.

Apply the chutney on a slice of bread and use sliced boiled potato and cheese singles to enhance taste. Apply butter to the sandwich and toast it till golden brown. Sandwich is ready to serve.

Sweet and Sour Raw Mango Sauce ( मेथाम्बा)

Sweet and Sour Raw Mango Sauce (मेथाम्बा)

In the world of tasty condiments a healthy variety of options are available at hand all the time. Rather than trying store bought condiments , home made ones more satisfying. This sauce / pickle traditionally called " मेथाम्बा " in Marathi ,can be an accompaniment with Paratha , Khichdi or regular Indian / Non Indian Meal. Finger-lickers and nose-chasers are assured to go crazy after trying this.

Ingredients :

2 raw mangoes , 1 cup jaggery , 1 pinch Methi powder , 1 tbspn roasted sesame seeds ,

Salt to taste , 2 tspn red chilly powder , a pinch of asafoetida , pinch of turmeric , 1 tbspn oil , pinch of mustard seeds (राई / मोहरी )

Procedure :

Cut raw mango into chunky pieces and remove the core. Pressure cook the mangoes and separate the pulp from the skin. Mash the pulp well . Heat a tbspn oil in a pan with a pinch of mustard seeds. Once the seeds splutter , add asafoetida , turmeric , mango pulp , red chilly powder , salt , jaggery and Methi powder . Stir well and let cook till the jaggery melts. Keep stirring till it gets to a jam-like consistency. Let it cool down to room temperature ,then add the roasted sesame seeds. You can store it in an airtight container for about 8 -10 days at room temperature . For storage beyond that refrigeration is recommended. Enjoy the tangy taste of Raw Mango all round the year.

Szechuan Rice (with Homemade Sauce).

SZECHUAN SAUCE.

(Szechuan cuisine is famous for bold flavors, particularly the spiciness resulting from liberal use of chilies . This condiment can be used for stir fry , with rice/nooodles , as a dip and in many other ways.)

Ingredients :

20 Dry red chillies , 6 cloves of garlic ,

1 inch ginger finely chopped , 2 tbspn finely chopped onion ,

1 green chilly , salt to taste , 1 tbspn white vinegar ,

2 tbspn sugar , 1/4 tspn all purpose flour.

Procedure :

Soak dry red chillies for minimum 8 hours.

Grind he chillies with ginger , garlic and green chilly to form fine paste.

Heat oil in a pan cook the onion on medium heat. Add the all purpose flour and stir well till the flour looses its raw flavor. Flour is used as a thickening agent in this sauce. Then add red chilly paste , salt , sugar let it come to a boil. (You may add water to get required consistency). Add white vinegar. The sauce is ready to use or to be frozen for future use.

SZECHUAN RICE.

Heat oil in a pan and add coarsely chopped veggies as you may like (e.g carrot , green beans , cabbage , green peas) . Once the veggies are half cooked add well cooked rice and stir well. (Cooking the veggies half way through gets the crunch to the dish which many enjoy) . Add the szechuan sauce , salt to taste , a tspn vinegar. Cover the pan so that rice can absorb all the flavors. Rice is ready to serve hot.

Variation : You may use noodles instead of rice. You may also add chicken or shrimps.