Daily Archives: June 16, 2010

Tomato Chutney-a Desi -and nicer-Ketchup

The boulanger never wants a chutney/sauce to accompany the vadas, tikkis etc. that I make for his customers.  He doesn’t seem to think it is necessary and this is difficult for me to understand, used as I am to eating any finger food with a dip of some kind.

So yesterday, since he was to going to sell summer-inspired platters of salads and finger foods – he asked for both the khamang kakdi and the carrot salad with chicken tikkas, shami kebabs and batata vadas– I decided to give him some complimentary tomato chutney to serve on the side, for him to test the concept again.

This chutney is another bit of nostalgia from my childhood. In the summer months, dinner was often just this chutney and vegetable pulav with yogurt.

I love the flavor that comes from the use of paanchphoran here and of course that it is so easy to make is another plus.

As I made it yesterday, I thought this chutney would be so much nicer to have, with Indian starters such as pakoras and tikkis, than ketchup.

Tomato Chutney

3 large, ripe tomatoes

1 tablespoon of oil

1/4 teaspoon each of mustard seeds, nigella seeds, fennel seeds, cumin seeds and fenugreek seeds

salt and brown sugar to taste

Wash and chop the tomatoes very fine.

In a frying pan, heat the oil, then add the mustard seeds and the nigella seeds. When the mustard seeds start to pop, add the fennel seeds and the cumin seeds. When these start to brown, add the fenugreek seeds, fry for just a couple of seconds and put in the tomatoes.  Add salt and cook the tomatoes till they are completely soft. Add some sugar  (the chutney should be tangy, not too sweet), cook for another minute, then add water and simmer for a few minutes till the water is well-blended and the chutney is a little thick.

This chutney is a great accompaniment with puri and jeera-aloo, too.

Advertisement

Leave a comment

Filed under Dips,Chutneys,Sauces,Spreads, Easy One Pot Cooking, Versatile Accompaniments

Shami Kababs

Ma used to make these sometimes, to serve with soup in the winter months or sometimes on Holi.

I was pleased that the ones I made yesterday for the boulangerie tasted quite like the ones I remember from all those years ago.

I have adapted the recipe here from the one in chef Sanjeev Kapoor’s “Khana Khazana”.

I decided to add an egg for binding the kabab mixture, though the original recipe does not require this, since the mixture seemed rather dry and I thought this might cause the kababs to break on frying. I also used a little more lime juice than the original recipe mentions because when Indira tasted a kabab from the trial lot I made last week, she thought a little more lime juice would be nice.

She was right -the kababs I made yesterday definitely benefited from that.

Shami Kababs

350-400 gms of chicken mince

1/3 cup of split pea lentils, soaked in warm water for 4-5 hours

1 and 1/2 teaspoons each of finely chopped ginger and garlic

1 large onion, chopped very fine

2 tablespoons each of finely chopped mint leaves and coriander leaves (or a little less)

about 1 and a 1/2  tablespoons of lime juice

1 egg

2 tablespoons of oil

1/2 a teaspoon of cummin seeds

2 pods of black cardamom

1/2  a teaspoon each of garam masala powder and Kashmiri red chili powder (or  stronger variety if you like)

1/2 teaspoon, or a little more, of coriander powder

1/2 teaspoon of green cardamom powder

salt to taste

Heat the oil in a frying pan. Add the cummin seeds and the black cardamom, fry for a few seconds and then add the ginger and garlic and fry these for half a minute. Now add the chicken, drained lentils and about 1 and a 1/2 cups of water. When the water begins to boil, cover the pan, turn down the heat and cook till the lentils are completely soft, stirring the mixture occasionally. Then remove the cover and cook the mixture on slightly higher heat till all the water has dried up.

Leave the mixture to cool, then grind it to a smooth paste. Take it out in a large bowl, add the onions, the herbs, the lime juice, the salt,  the spices and the egg (whisk it in a small bowl very lightly with a fork first, to blend the white and the yolk) , mix thoroughly and leave in the refrigerator for a couple of hours.

Divide the mixture in to equal portions – this quantity will make about 15 – and form these in to little patties. Shallow fry the kababs till they are nicely browned and crisp on both sides.

I made a tomato chutney for the boulanger to serve with the kebabs and he told me today that his customers liked that too.

Leave a comment

Filed under Starters and Snacks