Mango Chutney......

The best thing about summers is mangoes and I can never have enough of it.

Raw mango in dal, sharbat, salad, chutney….

Ripe mango in shakes, soufflé, ice-cream or just like that!

Let me share a very simple mango chutney recipe with you.

The mangoes I used were from my mother’s ancestral village. They were large and very fragrant. I could only think of this chutney for them.

This recipe is built to express the flavour of raw mangoes. The spices used are mild and only enhance the mango flavour.

It is best had with puri or parantha.

You must try it!

RAW MANGO CHUTNEY

Ingredients

Raw mango – 6 large

Mustard oil – 2 tblsp

Mustard seeds – ¾ tsp

Panch phoron – 1 tsp dry roasted

Dry red chilli – 1 

Haldi/turmeric pdr – ¼ tsp

Sugar – to taste

Salt – to taste

Method

1. Soak the raw mangoes in warm water for 30 mins. Wash the mangoes well and wipe dry.
2. Peel and cut the mangoes into ½ inch size pieces.
3. Heat oil in a pan and add the mustard seeds. Once the spluttering subsides, put in the mango pieces. Stir fry till lightly cooked.
4. Lower the heat and add turmeric pdr followed by sugar. Add in a pinch of salt, cover and let it cook.
5. Keep checking from time to time. You must stir it occasionally.
6. Once you see a jelly like consistency, taste it to adjust the sugar and salt.  At this stage you may squash some mango pieces to release the pulp and add to the jelly.
7. Cook it till it becomes a thick jelly.
8. Crush the panch phoron and sprinkle on top of the chutney. (You may add the dry red chilli as well. Roast it and crush it.) Mix well.
9. Cool and store in a sterilized jar. Should stay for a few months in the fridge.

Panch Phoron - a combination of five spices and essentially a Bengali spice mix.

Ingredients
1 tbsp nigella seeds
1 tbsp black mustard seeds
1 tbsp fenugreek seeds
1 tbsp fennel seeds
1 tbsp cumin seeds

Method

Combine all spices and store in a jar away from heat and light.

© Rinki’s Kitchen 2012

Family get together......

 I had been away to meet my folks....you would have known by now :)
It is always interesting to meet up with the extended family ..... aunts, uncles, cousins, their family .....

The kids always seem to have grown taller .... some have added mass to their existing form .... someone has a new hairstyle .... it is fun catching up!

Celebrations and get togethers always center around lots of good food.
My aunt had an impressive table laid out for us....

The table layout

THE MENU
Dry Channa /Chickpea curry, Potoler/Pointed gourd dolma, Malai kofta, Dhokar dalna (look up my recipe), Prawn curry, Chicken nargisi, Vegetable cutlets, Fish fry, Salad, Rice, Kulcha. There was green mango chutney too.

SWEET THINGS
Bengali Sweets - Sandesh and Kheer kadam along with Mississippi mud pie.

The food was ordered from a renowned caterer. It was a grand Bengali feast all right!

A closer look....

I plan to share a few of these recipes with you sometime.
But before that my kitchen needs to be stocked up .....

© Rinki’s Kitchen 2012

Rajasthani gatte.......

Gatte comes from the land of Rajasthan.....

Having lived there for some years and visited several places, I have had the opportunity to sample gatte dishes from various parts.

There are many styles of cooking gatte and each one delicious.

In a land that is mainly desert – gram flour finds and important place in the cusine of Rajasthan. And gatte is a classic. This dish is essentially cooked with dry ingredients and spices.

There are many other recipes with gatte which I will share later.

Try the recipe…..I’m sure you will like the dish.

GATTE KI SABZI                                                             Serves 2

(CURRIED GRAM FLOUR DUMPLINGS )

Ingredients

Besan (Gramflour) – 1 cup

Ajwain / Carom seeds – ¼ tsp

Haldi / turmeric pdr – ¼ tsp + ½ tsp

Onion paste – 2 tblsp

Garlic paste – 1 tsp

Tomato puree / paste – 3 tblsp

Coriander pdr – 1 tsp

Cumin pdr – 1 tsp

Amchur / dry mango pdr – ½ tsp

Hing / Asafetida pdr – ½ tsp

Red chilli pdr – ½ tsp

Garam masala pdr – ½ tsp

Coriander seeds – 1 tsp

Salt – to taste

Oil – 4tblsp

Method

1. Take the gram flour in a bowl and add 1tblsp oil, a little salt, ajwain and ¼ tsp haldi pdr  to it. Mix all the ingredients well. Form a dough by adding a little water. Knead well and leave aside for 15 mins.
2. Oil your palms and roll the dough into long thick fingers.
3. Heat oil in a wok and deep fry the fingers in it till lightly coloured.
4. Plunge the fried fingers into boiling water and cook till slightly soft.
5. Cut into smaller pieces and keep the gatte aside.
6. Heat 2 tblsp oil in a pan and add crushed coriander seeds to it.
7. Add the onion paste and cook till oil separates.
8. Add the tomato past and garlic paste. Follow it with the dry spices – red chilli, coriander, cumin, turmeric, amchur and hing pdrs. Add a tblsp of water. Cook stirring constantly till the oil separates.
9. Add the gatte/dumplings and mix with the masala gravy to infuse the flavours. Season to taste with salt.
10. Pour some hot water – enough to cover the gatte and a little more.
11. Cook covered on low heat till the gravy thickens. Sprinkle garam masala and mix it well.
12. Serve hot with rice or bread of your choice.

    

    Fried gatte fingers.....
    

    © Rinki’s Kitchen 2012

    

Thank you....

Dear Viewers from all over the world,

Thank you for stopping by my blog. It makes me excited to see names of newer countries added to my audience list.

It would be great to hear from you. So, write in with your recipes and food traditions.  I would love to read about them and learn about your culture.

Your recipes may even find a place in my blog!

Till next time.... keep cooking.... :)

Rinki

Chicken nuggets ....... in garlic sauce

The Chinese style of cooking is most convenient in today’s time. Apart from being healthy the food is cooked in no time!

It has been adapted to suit various palates all over the world. I experiment with this style in my kitchen too…. Trying out different combinations all the time…..

A sure success dish is what I offer today.

It is really quick to make and the ingredients are all readily available at home.

So, just go for it!

CHICKEN NUGGETS IN GARLIC SAUCE               Serves 2 to 3

Ingredients

Chicken breast (boneless) – cut into nuggets 200gm

Onion cut into thick pieces – 1 large

Capsicum cut into thick pieces – 1 large

Celery stalk and leaves chopped – 2 tsp

Corn flour – 5tblsp

Garlic chopped finely – 1tsp

Garlic paste – 1 tsp

Light soya sauce – 2 tsp

Dark soya sauce – 1tsp

Vinegar – 1 tsp

Sugar – ½ tsp

Oil for deep frying + 1 tblsp

Black pepper crushed – to taste

Salt – to taste

Method

1. Marinate the chicken pieces with garlic paste, 1 tsp light soya sauce and a little black pepper. Keep aside for 30 mins.
2. Dust the chicken pieces with corn flour.
3. Deep fry the pieces in hot oil and drain on absorbent paper.
4. Heat 2 tblsp oil in a pan. Add the chopped garlic, chopped celery stalks and soya sauce. Add the sugar. Stir briefly, add a cup of water and corn starch.
5. When the sauce comes to a boil add the onion and capsicum followed by the chicken pieces. Add the celery leaves and vinegar.
6. Season with salt and pepper. Mix well. Remove from heat when the sauce thickens.
7. Serve hot with steamed rice or noodle or as a snack.

© Rinki’s Kitchen 2012

A Spicy Fruit Chaat..... for the season

The beginning of summer …… the never ending thirst….. the desire to skip elaborate meals…..

Never mind all of this….you can prepare a very satisfying meal with seasonal fruits and very less effort.

The spicy punch really makes it very interesting. Why don’t you try it?

SPICY FRUIT CHAAT                                     Serves 4

Ingredients

Watermelon           Cut into large chunks – 1 ½ cups each

Cucumber

Grapes – ½ cup

Coriander leaves chopped – 1 ½ tblsp

Green chilli chopped – 1 tsp

Chaat Masala – ½ tsp

Jeera pdr – ½ tsp

Black salt – to taste

Method

1. Mix the fruit pieces in a large bowl.
2. Add the green chilli and chopped coriander.
3. Add the dry spice pdrs and salt. Mix lightly.
4. Cover with cling film and refrigerate till it is time to serve.
5. Serve chilled.

© Rinki’s Kitchen 2012