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Showing Tag: "chutney" (Show all posts)

Corn Fritters with Tamarind/Pineapple Chutney

Posted by Veronica Sidhu on Wednesday, August 26, 2015, In : Recipes 

 Sweet corn on the cob! Have you had your fill yet? How about off the cob? Here is a simple recipe that got rave reviews from friends and they were gobbled up. Only three tiny fritters were left to photograph. I hope they look as good as they tasted. The pineapple-tamarind chutney really went perfectly with the corn. Try this combo before the season ends.



Corn Fritters Mukkee Pakora

Yield: 16 fritters

Make these yummy morsels very close to serving time. So thaw the corn ahead ...


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Best-Tasting Preventive- Kumquat Chutney

Posted by Veronica Sidhu on Monday, December 1, 2014, In : Recipes 

Spiced Kumquat Chutney

Kumquat Marubba

Yield: 2 cups

This has to be the best-tasting preventive “medicine” in the world. Kumquats, those tiny, oval “oranges” are eaten peel and all either fresh, or cooked as they are in this recipe. Limonene is an essential oil in the peel that has anti-tumor properties. Add the anti-bacterial properties of cinnamon and cloves and the anti-viral properties of star anise.

1 1/4 cups orange juice

1 teaspoon cloves

½ stick cinnamon or 1/8 t...


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Thanksgiving, Indian-American Style!

Posted by Veronica Sidhu on Monday, November 16, 2009, In : Recipes 
Thanksgiving is just around the corner and I would like to share two recipes that are heavenly together hearkening to the theme of Pilgrims and Indians. The "Indians" in this context are from Asia, not North America but wasn't that the whole conflated mistake that Columbus made? Enjoy!

My creative friend, Tonia Kalouria suggested sweet potatoes instead of white potatoes for this dish. A few months later I was dining at Tabla in NYC with another friend, Carolynn Bridge when we tasted their coco...
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Cashew/Coconut Chutney

Posted by Veronica Sidhu on Sunday, May 17, 2009, In : Recipes 
Ok, ok. I'll give you the recipe for Cashew/Coconut Chutney even though it is not Punjabi and not even my original recipe. I had my qualms, but when I used the leftovers from the class to dress some spaghetti (tossed with a few teaspoons of olive oil and sea salt), it was so yummy, I feel guilty not sharing it.

Cashew Coconut Chutney (vegan)
Kajoo Khopa Chutney
Adapted from a recipe by Devika Teja
Yield: 2 cups

For the chutney:
2 cups grated fresh* or frozen coconut
2-inch piece ginger
2 cloves garli...
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