Thursday, November 27, 2014

Spicy Cranberry Chutney

I love going to Wholefoods alone. That way I can leisurely stroll through the aisles without any 'hurry up' reminders from the husband. Couple of weeks back, I was there on a Thursday morning (or may be a Friday) - they had just stocked up and I found myself staring at the vibrant beauty of the fresh produce. I must have stared for very long, as the store-guy who was sprucing up the fresh produce sensed my presence behind him and asked if I needed any help - I gushed about beautiful everything looked. The store-guy beamed. Yup they take immense pride in what they do - it shows!
Yesterday, on a last-minute shopping trip to Wholefoods I saw fresh cranberries swimming in a crate of water. I stared at it in admiration for a couple of minutes. My awed reverie was cut short by a polite 'excuse me' - I had been shamelessly hogging the aisle. I mumbled my apologies and set off to pick up the rest of the stuff on my list. Within 2 minutes I found myself back in front of the cranberries. Without thinking twice, I scooped up and bagged some. Then once again I embarked on my journey though the in search of the items on my list in the nooks and crannies of the store that never fails to amaze me!
So here I am putting the cranberries to good use. Making some spicy Cranberry Chutney for the Thanksgiving potluck tonight. It is just us and another family in the neighborhood, so this much would be plenty. They will be making the bird (chicken) and appetizers and I am in charge of the sides and dessert. 
Yup, I have been cooking up a storm in the kitchen, while the husband cleaned the house (yay) - and I am so thankful for the little things!

Spicy Cranberry Chutney

Ingredients: 

  • Fresh Cranberries - 2 Cups
  • Zest and Juice of one orange
  • Grated Ginger - 1 tsp
  • Jalapeno - 1 tbsp, finely chopped (use more or less)
  • Brown Sugar - 1 Cup
  • Water - 1/4 Cup

Add all the above ingredients to a saucepan and cook on a medium low heat for about 20 minutes, till the cranberries break down and the sauce thickens. Cool and store in a airtight jar. 

I like topping my crackers with little cheese and a little of this spicy and tart chutney.

Wednesday, November 26, 2014

Priyadarshini's Sorshe Murgi


Priyadarshini Chatterjee of Let's Talk Food is the star of week 3 of Kolkata Food Bloggers' event Know Your Blogger - 2.  Her blog is anything but monochromatic - splattered with jazzy photos and vibrant snippets of her life, it is a terrific read. Her recipes are experimental, flamboyant and radically different with a fair share of traditional fare thrown in. How can one not be enthralled by Doi Mishti Cupcakes or Murgir Rajokiyo Roast
I chose a something that I wanted to make for long time - Sorshe Murgi. There is something about the piquancy of bruised mustard seeds that has a hypnotic effect on my taste buds. I just cannot stop eating. I followed her recipe for the better part, depending on the availability of ingredients and just reduced the amount of heat. I had to switch out kasundi with dijon mustard. It was bursting with flavors, something I will be making many times!
And oh, did I forget to mention  that I love chicken recipes without onions.

Sorshe Murgi

Ingredients: 
  • Chicken Thighs  - 1 lb, boneless (you can use you preferred cut of chicken)
  • Tomatoes - 1/2 Cup, chopped (I used grape tomatoes)
  • Garlic - 1 tbsp, grated
  • Ginger - 1 tbsp, grated
  • Green Chili paste - 1 tsp (use more if you prefer more heat)
  • Turmeric Powder - 1/2 tsp
  • Vinegar - tbsp
  • Mustard Paste - 1 tbsp
  • Dijon Mustard - 1 tsp
  • Mustard Oil - 2 tbsp
  • Cilantro - 2 tbsp, finely chopped
  • Salt to taste.

Marinate the chicken with grated ginger, grated garlic, green chili paste, vinegar, turmeric powder and salt for at least an hour. 
In a heavy bottomed pan, heat the mustard oil and fry the chicken pieces on high heat for few minutes. Stir and scrape as required. Throw in the chopped tomatoes, reduce the heat to medium-high, cover and cook till the oil separates. Remove the cover and cook on medium-low heat till the chicken pieces become fork-tender. Stir in the mustard paste and dijon mustard (or kasundi), sprinkle the chopped cilantro leaves and take the pan off the heat. 
Serve with rice or roti. 

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