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So whether you eat or drink or whatever you do, do it all for the glory of God.~ 1 Corinthians 10:31

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Posted by on Sep 9, 2012 in Condiments, Indian | 0 comments

Plum Chutney

Plum Chutney

Have you canned before? My answer to this question would have been NO a while ago but now i can say i canned and it worked.Yippie!!! Canning intimidates me.Just the process of sanitizing and vacuum sealing seems like lot of work.In this case, i had to wait for a day to find out if my canning worked or not.Phew.Glad it was successful. So what did i can? Plum Chutney I had been to one of those regular grocery trip and noticed that plums were on sale.With no plan of what i am going to do with bulk plum ,i bought it anyway.It stayed in my refrigerator for couple of days and then i decided why not make a chutney out of it.The way,my parents do it using Panch forun. This is quintessential Indian chutney.By that i mean,it is spicy,sweet and sour all at the same time.You will smell the curry leaves and fennel seeds as you dip your chips in it. I lacked one of the ingredients for ‘paanch foron’,so i would...

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Posted by on Jul 19, 2012 in Condiments | 0 comments

Parsley Pesto

Parsley Pesto

I told you earlier that during our latest grocery shopping excursion,we ended up with more parsley then my kitchen is accustomed to.Thanks to two little shoppers who ‘help’ me.So what did i do?I made easy pesto with it! ‘Pesto’ is an Italian sauce made by grinding the herbs.Common herbs of choice for Italian pesto are Parsley and Italian Basil.Traditionally herbs are hand ground in stone mortar pestle with pine nuts , Parmesan cheese and lots of olive oil. Though ‘Pine nuts’ are the nuts of choice in Italian cooking,i don’t think of pine nuts as often as i do almonds and cashews.So i used blanched silvered almonds instead of pine nuts. I was making it along with shrimp scampi,so i browned extra clove of garlic to use in pesto. Amount of olive oil is based on visual  judgement,add until you start seeing olive oil coming out of pesto. PrintParsley Pesto Yield: 3/4 cup Ingredients1/2 fistful bunch(about cup and half ) flat leaf parsley 1 browned clove of garlic 1/2 cup grated Parmesan cheese 4-5 Tablespoon blanched...

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Posted by on Jun 15, 2012 in Condiments | 2 comments

BBQ Papaya Chutney

BBQ Papaya Chutney

Papaya…Where do i start?Well,it is one of those fruit,which i do not like much.It is sweet and buttery.It is tremendously  good for digestion …and on and on ..the long list of good-for-you goes.It grows easily,i have heard.Easily available as raw and ripe,cheap,back then in India.Those must have been the reasons that it made regular appearances at our home growing up. Though,i am not a fan of ripe papaya,I do like raw,green papaya in many Indian side dishes from sweet to savory.However,more often,we just ate ripe sliced papaya.So i got the ripe Papaya,the only kind that i could get here in our store.It sat in my refrigerator for couple of days and every time i open the fridge,it gave me the look,as if i have deserted it in cold to sit and rot. So i decided to take it out finally to redeem it.Well,my goal was to make Papaya BBQ sauce for basting but i got distracted and it cooked longer then asked for.I didn’t think it was qualified to be called ‘sauce’ any longer,so i...

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Posted by on Mar 19, 2012 in Condiments | 1 comment

Yogurt Mustard Dip

Yogurt Mustard Dip

I make this quick dip to go with Samosa, Aloo chop, Pakoda, Falfal or topping on Grilled Chicken Tacos,you get the idea.Super simple and healthy too.Not much of recipe here.If you are increasing the amount of yogurt to 1 cup,increase the mustard to 1/2 tsp.I prefer to use ‘Black mustard seeds'(Indian ‘Rai’),ground in mortar-pestle.Black mustard  has more kick to it,more pungent,so little goes long way.If it is too spicy for your taste,add some yogurt to adjust the taste. Yogurt Mustard Dip #ratingval# from #reviews# reviews Print Ingredients 1/2 cup plain Yogurt 1/4 tsp ground mustard Salt to taste Instructions Mix everything and enjoy. WordPress Recipe Plugin and Microformatting by EasyRecipe 2.2.6 Yummy Notes. If you don’t have black mustard, just add some roasted cumin powder and increase the amount to 1 tsp.Cumin is milder than mustard,so you need to add more. It is one of my favorite spice to flavor the dip with but most of the time I am lazy in doing that extra 20 sec step of roasting the cumin,so I end up using mustard. There are...

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Posted by on Mar 5, 2012 in Condiments | 0 comments

Tomatillo Salsa with Crema

Tomatillo Salsa with Crema

Tomatillos are green tomato looking vegetable which has thin paper like green husk.It needs to be removed before Tomatillo can be used.It looks like green tomato but it is actually a berry.It is very tart in flavor.Many times the green sauce made out it is  referred as Salsa Verde(Green(Verde in Spanish) Sauce(Salsa in Spanish)). I have made this salsa several times and did different things to cut through slight bitterness and tartness, tomatillo has.I balanced the tartness by adding Mexican Crema to it and it scored big time unexpectedly in the family.So here it is PrintTomatillo Salsa with Crema Ingredients6-7 small Tomatillos 1/2 onion quartered 2-3 cloves of garlic 1 tablespoon lime juice 1 Teaspoon roasted ground cumin Pinch of ground chili flakes/Jalapeno Mexican Crema to adjust tartness Salt to taste InstructionsRemove the husk from tomatillo wash it. Arrange tomatillos,garlic,onion in broil safe pan. Drizzle it with oil and broil it until top is slightly charred. Put it in blender and puree. Add cumin,chili and salt. Taste it.If you like...

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