Apple Chutney

Ingredients

6 tart apples, peeled, cored, and finely chopped
1¼ (inch) pieces fresh ginger root, peeled
¹⁄₃ cup white wine vinegar
3 tablespoons white sugar
3 tablespoons brown sugar
¼ teaspoon cinnamon
¼ teaspoon white pepper
¼ teaspoon ground cardamom
Pinch of ground nutmeg
Pinch of salt

Directions

In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover.
Simmer 30-45 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist.
Remove ginger.

Samosas

Ingredients

1 package square wonton wrappers
1½ lbs red or yellow potatoes, boiled, peeled and cubed
Juice of 1 lemon
2-3 green chilies, minced
1 tablespoon cumin powder
½ tablespoon Garam Masala
1 teaspoon Cayenne pepper
½ teaspoon sugar
3 tablespoons canola oil
½ cup of frozen peas, defrosted
Salt to taste
1 egg, beaten
Oil for frying

Directions

Large mixing bowl, add warm potatoes, lemon juice, green chilies, cumin, garam masala, cayenne, sugar, oil, and salt. Taste and adjust seasoning.
Add peas to mixture and combine.
Add one tablespoon of mixture into the center of a wonton wrapper from one corner to the other in a triangle shape, brush edges with egg wash and seal shut. Make sure all sides are sealed.
Deep fry samosas, a few at a time, till golden brown. Take care to not overcrowd the oil.
Serve with apple chutney.

©Recipe by Palak Patel

Ingredients

8 chicken pieces, thighs, breasts, wings, drumsticks etc
Salt & pepper
1.5 ounces of Ger-Nis’ tandoori spice mix (recipe follows)
½ cup yogurt
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
¼ cup lemon juice
½ tablespoon lemon zest
½ tablespoon fresh ginger, chopped
2 cloves garlic, chopped
Cucumber Mint Chutney (recipe follows)

Directions

Season the chicken with salt and pepper and rub a little bit of the tandoori spice mixture all over each piece and let them sit at least 5-8 minutes, refrigerated. In the meantime in a blender blend the yogurt, cilantro, mint, lemon juice, zest, ginger and garlic until a thick chunky paste is formed. Not too smooth and not too chunky. Pour the mixture in a bowl and whisk in remaining tandoori spice mixture until incorporated. Drizzle the yogurt tandoori paste over the chicken pieces coating evenly. Let stand for about 1 hour and up to 3 hours. Preheat oven to 375°F. Place in a glass baking dish in the oven with the marinade and bake for about 30 minutes. Garnish with the Cucumber Mint Chutney.

Cucumber Mint Chutney

Makes 1½ cups chutney

Ingredients

1 cup fresh mint leaves
¼ cup fresh cilantro leaves
½ tablespoon fresh ginger, chopped
3 tablespoons lemon juice, with pulp
2 tablespoons grape seed oil or vegetable oil
½ tablespoon black mustard seeds, crushed
1 teaspoon salt (more to taste possibly)
½-¾ cup cucumbers, peeled and chopped superfine

Directions

Mix together all ingredients and mix thoroughly and gently. Let stand for about 20 minutes before serving, serve cool not cold over tandoori spiced chicken.

Ingredients

8 baby lamb chops, French cut, trimmed of fat and about ½ inch thick
Salt & pepper
1.5 ounces of Ger-Nis’ tandoori spice mix (recipe follows)
½ cup yogurt
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
¼ cup lemon juice
½ tablespoon lemon zest
½ tablespoon fresh ginger, chopped
2 cloves garlic, chopped
Cucumber Mint Chutney (recipe follows)

Directions

Season the baby lamb chops at room temperature with salt and pepper. Rub a little bit of the tandoori spice mixture over each side of the lamb chops and let them sit at least 5-8 minutes. In the meantime in a blender blend the yogurt, cilantro, mint, lemon juice, zest, ginger and garlic until a thick chunky paste is formed. Not too smooth and not too chunky. Pour the mixture in a bowl and whisk in the remaining tandoori spice mixture until incorporated. Drizzle the yogurt tandoori paste over the lamb chops coating evenly. Let stand for about 1 hour and up to 3 hours. Cook on a very hot grill until slightly charred and cooked medium rare, about 1-2 minutes on each side. Garnish with the Cucumber Mint Chutney.

Cucumber Mint Chutney

Makes 1½ cups chutney

Ingredients

1 cup fresh mint leaves
¼ cup fresh cilantro leaves
½ tablespoon fresh ginger, chopped
3 tablespoons lemon juice, with pulp
2 tablespoons grape seed oil or vegetable oil
½ tablespoon black mustard seeds, crushed
1 teaspoon salt (more to taste possibly)
½-¾ cup cucumbers, peeled and chopped superfine

Directions

Mix together all ingredients and mix thoroughly and gently. Let stand for about 20 minutes before serving, serve cool not cold over tandoori spiced baby lamb chops, chicken or whatever you desire!

Tandoori Spice Mix

Makes about 1.5 ounces of mix

Ingredients

2 teaspoons ground ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cardamom powder
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
Pinch ground cayenne pepper
½ teaspoon salt
1 tablespoon turmeric

Directions

Mix together all ingredients in a small mixing bowl. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

INGREDIENTS

For the crepes

1 cup chickpea flour (besan)
1 teaspoon kosher salt
½ teaspoon carom (ajowan)
¹⁄₈ teaspoon cayenne pepper
¾ cup water
1 jalapeño (cored and seeded to make more mild), finely chopped
¼ cup chopped fresh cilantro
1½ teaspoons canola oil

For the chutney

1 tablespoon canola oil
4 large shallots, peeled and finely chopped
2 teaspoons kosher salt
3 medium tomatoes, finely chopped
1 jalapeño (cored and seeded to make more mild), finely chopped
½ cup chopped fresh cilantro

DIRECTIONS

To prepare the crepes, whisk the chickpea flour, salt, carom, and cayenne pepper together in a medium bowl. Whisk in the water (the batter should look like a thin pancake batter), and set the batter aside for 30 minutes. While the batter rests, make the chutney: Heat the oil in a medium saucepan over medium-high heat for 1 minute. Add the shallots and salt, and cook until the shallots are transparent, 2 to 3 minutes. Stir in the tomatoes, jalapeño, and cilantro; cover the saucepan; and reduce the heat to medium. Cook until the tomatoes are very saucy, 6 to 8 minutes. Uncover the saucepan, and increase the heat to medium-high. Cook until the chutney is thick and jammy, another 6 to 8 minutes. Set it aside while you make the crepes.

Gently stir the jalapeño and ¼ cup cilantro into the crepe batter, trying not to create any bubbles. Heat a medium nonstick skillet or griddle over high heat for 3 to 4 minutes. You’ll know it’s hot enough when a few droplets of water sizzle on the skillet. Working quickly, pour ¼ cup of batter onto the center of the skillet, and spread it into a large and thin circle with the back of the measuring cup or back of a spoon (do it quickly – the batter cooks fast). Drizzle ¼ teaspoon of canola oil over the top of the crepe. Cook the underside of the crepe until browned, 1 to 1½ minutes. Flip, and cook the other side until it’s dry, about 30 seconds. Serve with a general scoop of chutney, and eat hot.

© Recipe Property of Suvir Saran

INGREDIENTS

1 tablespoon canola oil
1 teaspoon cumin seeds
1 teaspoon ground ginger
½ teaspoon cayenne pepper
½ teaspoon fennel seeds
½ teaspoon asafetida (optional)
½ teaspoon Garam Masala
2 cups water
1¼ cups sugar
3 tablespoons tamarind concentrate

DIRECTIONS

Heat the oil and spices in a medium saucepan over medium-high heat, and cook until the spices are fragrant and lightly toasted, about 1 minute. Whisk in the water, sugar, and tamarind concentrate until completely dissolved, and bring to a boil. Turn the heat down to medium, and simmer until the sauce turns the color of chocolate and is thick enough to leave a trail on the back of a spoon, 20 to 30 minutes. (While still warm it will look like chocolate sauce, and it will thicken a bit as it cools.) Taste for seasoning, transfer to a covered plastic container, and store in the refrigerator for up to 2 weeks or ladle into dry and sterilized jars and can according to the manufacturer’s instructions.

© Recipe Property of Suvir Saran

INGREDIENTS

1 cup fresh mint leaves
1 cup fresh cilantro leaves
½ bunch scallions, white parts only, trimmed
A ½-inch piece fresh ginger, peeled and cut into large pieces
Juice of 1 lime
¼ cup water

DIRECTIONS

Combine the ingredients in a blender and process until well blended.

© Recipe Property of Suvir Saran

This is a semi-traditional potato latke recipe with a modern version of applesauce to go with it.

INGREDIENTS

For Latkes

5-6 medium potatoes, washed, peeled, and grated
1 medium yellow onion, grated
2 tablespoons fresh rosemary, chopped fine
2 eggs, beaten
½ cup whole wheat flour
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

For Rosemary Apple Chutney

3 medium Fuji or pink lady apples (or other hard and tart apples), chopped in small cubes
1½ cups apple cider
1 cup brown sugar
3 tablespoons fresh rosemary, chopped fine
1 teaspoon fresh ginger, peeled and chopped fine
Juice of 1 medium lemon
2 fresh bay leaves
1 teaspoon salt

PREPARATION

In a large mixing bowl, combine grated potatoes, onion, rosemary, eggs, flour, salt, and pepper, and mix well. Heat a large bottom skillet on high heat, making sure there is enough oil to cover the bottom generously. Form 2-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Place all ingredients for rosemary apple chutney in a heavy bottom medium sauce pan, and bring to a boil. Reduce heat, and let simmer uncovered, stirring occasionally for 20 to 30 minutes or until chutney is at desired consistency and apples are soft. Tale off heat, and discard bay leaves. Serve over hot latkes.

This cranberry sauce alternative is exotic and decadent while still remaining seasonal and partners with turkey exceptionally well. This sweet and spicy chutney will wow your Thanksgiving guests with tingling delight!

INGREDIENTS

3 cups fresh cranberries
2 medium Bosc pears (any variety will do), peeled, cored and chopped medium
1 cup light brown sugar
3 cardomom pods
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated
1 tablespoon orange zest
2 tablespoons citrus vinegar
½ cup freshly squeezed orange juice
1 cup water

PREPARATION

Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. Reduce heat to medium low and simmer until sauce is thick and chunky, about 25 minutes.

An excellent chutney for meats and fish and perfect for a BBQ!

INGREDIENTS

3 cups watermelon rind, cut in 1 inch cubes
1 ½ cups water
1 ½ cup apple cider vinegar
1 cup brown sugar
1 cup sugar in the raw
¼ cup ginger, peeled and minced fine
1 tablespoon garlic, peeled and minced fine
2 tablespoons lime zest
Juice of 2 limes
2 tablespoons fresh thyme
2 tablespoons finely chopped green chili (include seeds for spicier version)
1 tablespoon cracked white peppers corns
1 tablespoon cumin
1 teaspoon curry powder
1 tablespoon salt

PREPARATION

Place all ingredients in a heavy bottom sauce pan on medium high heat and bring to a boil until all sugar has dissolved.  Reduce heat to low and simmer uncovered, stirring occasionally, until the watermelon rind is tender and translucent in color, and the liquid is syrupy, approximately 45 to 60 minutes.  Take of the heat and allow to cool to room temperature.  Chill chutney in a covered container for about 1 to 2 days.

Makes 20 medium latkes

This is a semi traditional potato latke recipe with a modern version of applesauce to go with it.

INGREDIENTS

5-6 medium potatoes, washed, peeled and grated
1 medium yellow onion, grated
2 tablespoons fresh rosemary, chopped fine
2 eggs beaten
½ cup whole wheat flour
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

PREPARATION

In a large mixing bowl, combine grated potatoes, onions, rosemary, flour, salt and pepper, and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Rosemary Apple chutney

INGREDIENTS

3 medium Fuji or pink lady apples (or other hard and tart apples), chopped in small cubes
1½ cups apple cider
1 cup brown sugar
3 tablespoons fresh rosemary, chopped fine
1 teaspoon fresh ginger, chopped fine
Juice of one medium lemon
2 bay leaves
1 teaspoon salt

PREPARATION

Place all ingredients in a heavy bottom medium sauce pan and bring to a boil. Reduce heat and let simmer, uncovered, stirring occasionally for about 20-30 minutes or until chutney is desired consistency and apples are soft. Take off heat and discard bay leaves. Serve over hot latkes.