Indian Chutney Recipes - Pear and Mango Chutney

Making time: 1 hour
Makes 1.5 kgs. chutney.

Ingredients:

250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews chopped finely.

Method:

1. Peel and mash and pear.
2. Put 1 tbsp. sugar in a heavy saucepan.
3. Heat on a low flame, stirring and cooking till it turns brown.
4. Add 500 ml. water and boil.
5. When the sugar has fully dissolved in the water add remaining sugar.
6. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
7. Boil till a thick jam consistency is obtained. Stir occasionally.
8. Add the clove powder and garam masala.
9. Cool a bit and transfer to clean airtight jar.

Indian Curry Recipes - Malai Kofta Curry

Preparation time : 30 minutes
Cooking time : 40 minutes.
Serves :6.

Ingredients :

For the koftas.

100 grams green peas
100 grams cauliflower, finely chopped
100 grams french beans, finely chopped
100 grams carrots, finely chopped
250 grams potatoes, boiled andmashed
2 tablespoons bread crumbs
1 bread slice, soaked in water
1 teaspoon garam masala
1 teaspoon chilli powder
1 1/2 teaspoons lemon juice
Salt to taste
Oil for deep frying

To be ground into a paste.(for the koftas)

9 cloves garlic
25 mm. (1") piece ginger
7 green chillies
For the gravy.
750 grams tomatoes
3 onions
4 cloves
2 small sticks cinnamon
1 tablespoon cornflour
1 teaspoon sugar
1 teaspoon garam masala
1 teaspoon chilli powder
4 tablespoons butter
Salt and pepper to taste

To be ground into a paste.

15 cloves
25 mm. (1") piece ginger
5 green chillies
For baking
1 tablespoon fresh cream
1/2 tablespoon grated cheese


Preparation Method For the koftas.

1. Boil the peas.
2. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.
3. Add the vegetables and peas to the potatoes and make a dough.
4. Add 1 tablespoon of bread crumbs and the bread slice.
5. Add the paste, garam masala, chilli powder, le mon juice and salt and form into kofta balls.
6. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.

For the gravy.

1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
2. Blend the onions in a liquidiser with very little water.
3. Heat the butter,add the onions and stir fry for 5 minutes till light brown.
4. Then add the cloves, cinnamon and paste and fry again for 2 minutes.
5. Add the tomato puree and cook for 2 minutes.
6. Add 1 teacup of water and boil for 3 to 4 minutes.
7. Pour the mixture into a blender, add the cornflour and sugar and blend.
8. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

How to proceed.

1. Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
2. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F) until the cheese melts.