Spiced Mexican Mango Drink

NONALCOHOLIC (for alcoholic version, add white wine, rum, tequila or vodka to the finished drink).

BLEND:

  1. 1/2 c cubed fresh ripe mango
  2. 1/4 tsp tamarind paste
  3. 1 tsp Cholula hot sauce
  4. 1/2 tsp salt
  5. 1/2 c water
  6. juice of 1/2 lemon

Enjoy on ice.

 

Shredded Apple Jam

Apple Chhundo / Shredded Apple Jam

This recipe makes enough for four people to enjoy with dinner. About a quarter cup? A lot depends on the type and size of apples you use. This lasts in the fridge for months (the same way a normal jam or jelly you buy would last), or at room temperature for around a week (in Chicago!!! That would be around 70 degrees F!).

If you have ever had mango (keri) chhundo, you will love this recipe. The proper type of mango (kachi keri) to make a pickle (athana/achar) is not frequently available in the US. However, apples are plentiful all year round.

This recipe taste great with naan, rice, bread (toasted), roti, paratha, poori, veggies, or really anything. I personally enjoy eating spoonfuls by itself, the way a normal person would eat Nutella. YMMV.

Note: Sugar and salt amounts depend on the type of apple you use and how sweet or tart it is. A Granny Smith apple would require more sugar than a Macintosh, for example. Start at the bottom of the scale and work your way up, tasting the jam along the way. (You can add more sugar and salt than I’ve suggested, as I said, it depends on your taste :)) (If you want to be super fancy, you can add some ghol/jaggery in addition to the sugar — just a few tsp will make a huge difference in taste. If you don’t have ghol, you can use brown sugar. Whatever you like. If you are partial to molasses cookies, you will like the recipe with brown sugar or ghol. If you are partial to sugar cookies, you will like it with plain sugar. Experiment to find what you like best).

Note: This recipe is pretty mild, but full of spices. It is not hot the way most people think of Indian food as being. My family and I are from Chicago, and do not eat spicy food. If you want to increase the heat quotient, increase the amount of paprika, or add a red chili pepper (dried) to the vaghar. Most Indian people in India add chili peppers to vaghar, that is why the food is so darn spicy. My family and I do not do this. It is horrible, like cooking with chili oil. However, if that is your thing, go for it! If you absolutely (for health reasons or whatever) cannot tolerate hot food, omit the paprika. If you cannot tolerate spicy food, omit the cinnamon, black pepper, clove, and paprika. Don’t worry, it will still taste good without it 😉

Ingredients:

1 apple, shredded (use a hard apple, like Macintosh, Granny Smith, Red Delicious)
1/4 tsp mustard seeds (rye)
1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek seeds (methi)
1/2 tsp turmeric (haldar)
1/8 tsp asafoetida (hing)
3 whole black pepper
1 in cinnamon stick
2 whole cloves
1/4 tsp paprika
1/4 – 1/2 tsp salt (depending on taste)
2-3 tbsp sugar (depending on taste)
1 tbsp vegetable oil
3 bay leaves

Directions:

  1. Vaghar – put oil on heated pot until oil is hot. Add mustard seeds (they will splatter). Add fenugreek seeds. Add cumin. Add bay leaves, cinnamon stick, cloves, black pepper. Add turmeric and asafoetida. Add paprika.
  2. Add shredded apple. Let cook until all moisture is gone.
  3. Add paprika, salt and sugar.
  4. Let cook until all moisture is gone. Sugar will lose water and then thicken into jam consistency.
  5. It takes a few minutes after you add the sugar until the sugar comes together in a thick syrup.
  6. Remove from stove.
  7. Enjoy!

NOTE: I usually enjoy with with poori and a nice hot cup of Indian tea.

NOTE: Most people can’t taste the difference between this apple chhundo and a normal gujarati keri chhundo. 😉

Mustard Rye Muffins

http://www.foodnetwork.com/recipes/nigella-lawson/welsh-rarebit-muffins-recipe.html

Ingredients
For the muffins:
1 1/2 cups self-rising flour
1/3 cup rye flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon English mustard powder
Generous 1/2 cup grated sharp Cheddar
6 tablespoons vegetable oil
1/2 cup plus 2 tablespoons plain whole-milk yogurt (or greek yogurt)
1/2 cup whole milk
1 egg
2 tablespoons Worcestershire sauce
For the topping:
2 tablespoons grated sharp Cheddar

Worcestershire sauce, for garnish

Special equipment: 12-cup muffin pan lined with 12 paper baking cups

Directions:

Preheat the oven to 400 degrees F.

Mix the flours, baking powder, baking soda, salt, mustard powder and cheese in a large bowl with a fork. In a large measuring cup, beat together the remaining ingredients. Pour into dry ingredients, mixing lightly with your fork, remember that good muffins are made from lumpy batter.

Pour into muffin cups and cook for 20 minutes, then quickly take them out of the oven and put a little cheese and sprinkling of Worcestershire sauce on each one. Put them back in the oven for another 5 minutes, and then put the muffins on a baking sheet to cool. Eat them while they are still warm but not hot.

Best Ever Dinner Rolls (Half Recipe)(Soft Rolls)

BEST EVER Dinner Rolls / Indian Pav Bread / Indian Dabeli Bread
(Water Roux / Tongzhen Method)

20141108_204053 20141108_204103 20141108_204120

HALF RECIPE

STARTER

3 tbsp flour (King Arthur bread flour or all purpose flour)
1/2 c liquid (1/4 c water + 1/4 c milk)

Mix in saucepan over medium heat. Stir constantly until it becomes of pudding-like consistency. Let cool.

DOUGH

2.5c flour
1/4 c sugar
1/4 c milk powder (Carnation nonfat dry milk powder) (optional – if you don’t have it, add that much more milk to the recipe)
1/4 c half and half (or whipping cream) (if you don’t have this, just sub with plain milk)
3/8 c milk
1 egg
2 tbsp (1/4 stick) butter
2 tsp (or one packet) yeast
1/2 tsp salt
All the STARTER

DIRECTIONS

Using stand mixer, mix all dough for 15 min. Dough will be sticky and stringy, silky and smooth.

Cover. Let rise until double in size, about 1 hour.

TO MAKE DINNER ROLLS

Traditional rolls: Roll dough into 6 equal-sized balls. (Add stuffing to the rolls now if you want, for example red bean paste, or potato onion mixed vegetable, or meat). Cover loosely. Let rise 30 min. Rolls will smush together.

WHAT I DID: You know around Thanksgiving, stores sell that candied lemon and orange peel fruit cake mix? I dumped a half cup of that into the dough and then proceeded as below:

Bundt: I put the little balls into a 2 small bundt pans, four to a pan, and let rise. I did this with half the dough. The other half, I put in a small loaf tin. When the balls in the small bundt pan rise, they smush together and spread all the way to the top of the pan.

Small loaf tin: Take the other half of the dough, and cut into three equal sized balls. Roll out flat. Fold into thirds (like an enchilada). Then roll up the enchilada (basically make two folds from either end again). Do this for all three balls, and place into the small loaf tin. When the balls in the small loaf tin rise, they smush together and spread all the way to the top of the pan.

Glaze with milk or egg wash (1/4 c milk or water and 1 egg, mixed well). The egg wash gives a shiny finish to the rolls, the milk wash makes the rolls brown but not shiny. I used an egg wash in the pictures above.

Preheat oven to 350 degrees. Cover loosely. Let rise 15 min to 30 min.

Bake at 350 degrees for about 40 min.

Enjoy!