A Trio of Chutneys
Cucumber Salad
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2 Cucumbers, peeled and sliced
2 Tablespoons soaked tukmaria (also called subza or basil seeds) (soaked at least 2 hours, until gelatinous)
Juice of 1 lemon
Salt
1/4 Tablespoon red chili flakes
2 Tablespoons honey
Mix all ingredients together. Adjust seasonings to taste.
2 Tablespoons soaked tukmaria (also called subza or basil seeds) (soaked at least 2 hours, until gelatinous)
Juice of 1 lemon
Salt
1/4 Tablespoon red chili flakes
2 Tablespoons honey
Mix all ingredients together. Adjust seasonings to taste.
Cinnamon Chai Oatmeal Cookies
I made ice cream sandwiches with these and some mango sorbet.
Yield: 2 dozen cookies
Cook Time: 20 minutes
2 teaspoons baking soda 2½ teaspoons kosher salt 2 sticks (16 tablespoons) unsalted butter 1 cup granulated sugar ¾ cup light brown sugar 2 large eggs 2 tablespoons vanilla extract 2 cups rolled oats 2 teaspoons chai tea (the contents of about 2 tea bags) Read more:http://www.tastingtable.com/entry_detail/chefs_recipes/11835//TT_DC_%7C_Cinnamon_Chai_Oatmeal_Cookies.htm#ixzz2htUzYYmc |
1. Preheat the oven to 350°. In a large bowl, whisk together the flour, baking soda and salt.
2. To the bowl of a stand mixer with paddle attachment, add the butter, granulated sugar and brown sugar and beat together on medium speed until the butter mixture is lightened in color and airy, about 5 minutes. Add the eggs and the vanilla and mix until combined. Reduce the mixer speed to low, add the flour mixture and blend just until combined. Turn off the mixer and use a wooden spoon to fold in the oats and the chai tea, mixing just until combined. 3. Scoop twelve 1½-inch balls of the batter onto a parchment paper-lined baking sheet and bake, rotating the pan halfway through, until the cookies are golden around the edges, about 10 minutes. Remove the baking sheet from the oven and set the cookies aside to cool for 5 minutes before using a metal spatula to transfer the cookies to a wire rack to cool completely. Repeat with the remaining cookie dough. Make Ahead: The dough can be refrigerated in an airtight container for up to 3 days before baking. |
Butter Chicken
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Makes 4 servings.
1 tablespoon peanut oil
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam
masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add
tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half
and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently.
Season with salt pepper. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is
no longer pink. Stir cooked chicken into sauce.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
**First, several of the reviews mentioned grinding up cashews (about 1/4 C) to thicken, instead of cornstarch. Second, I made this about an hour before I wanted to serve it so that the flavors could have a chance to simmer longer and perhaps come out more. Finally, I food processed the garlic/ginger paste, but I should have done it longer to actually make a paste instead of just chopping finely.
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