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MANGO CHUTNEY

This is not your Major Grey's kind of a chutney. Mine is a delightful, traditional, sweet, spicy and tart accompaniment to any Indian curry, daals (lentils) and naan (breads), one which also makes a delicious cooking sauce, marinade or glacé for meats and fishes. I also like to spoon this yumminess over my burgers, fajitas, tacos, sandwiches, and always add it to my charcuterie boards when available. My secret is to use semi ripe mangoes. INGREDIENTS • 3 cups mango chunks (if frozen, thawed) • 2 tablespoons vegetable or canola oil • 1 large onion minced • 1 teaspoon who mustard seeds • 1 teaspoon onion seeds (kalonji) • 1 teaspoon minced garlic • 1 teaspoon minced ginger • 1 teaspoon salt • 1 teaspoon red chili powder (more for spicy) • ½ teaspoon turmeric powder • 2 tablespoons palm sugar or 1 tablespoon dark brown sugar • 2 tablespoons vinegar INSTRUCTIONS • Heat oil in a saucepan on medium. • Add mustard seeds and bloom, you will here them...

GULAB JAMUN PANCAKES

Gulab Jamun is a well-known and popular Indian dessert made of fried milk and dough balls. It is similar to a donut hole but soaked in a sweet, sticky syrup. The word " Gulab " is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. " Jamun " or "jaman" is the Hindi word for Syzygium jambolanum, an Indian fruit with a similar size and shape, commonly known as black plum. If you conduct a survey among Indians and ask about their favorite Indian sweet, then this dessert will top the list, it is the centre of attraction in every festival, wedding, party and occasion in India. Gulab Jamun is believed to be originated in India, somewhere around the medieval period but you will be shocked to know that your favorite sweet hails from Persia. This delicacy is similar to an Arabic dessert named Luqmat-Al-Qadi, which was introduced to India with the invasion of the Mughal emperors. A theory also sugge...

PULL APART PAV BHAJI CHEESE BREAD

Pav Bhaji literally translates to bread and vegetables. Originally put together in the 1850s to feed hungry textile mill workers in Mumbai, it became popular through the city. Found at food outlets from street stalls to five-star restaurants, this is a quick dish to rustle up in many Indian homes today. A lot of people debate about the original ingredients and method of preparation, but as the name suggests, it ultimately has vegetables and bread playing key roles. There are many variations of this dish in India. To the point of the role the American Civil War played, American production dropped during that period, sharply raising demand for cotton worldwide. The traders at the cotton exchange in Bombay (as it was then known) were especially busy and worked around the clock to meet the shortfall. Since the workers worked late into the night, they needed a fresh meal in the wee hours. This drew in more street vendors who would produce this humble but delicious dish using the leftover br...

Chef Neelma

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