A Wonderful Chutney Recipe

I am not Indian, nor do I have any link to India in any way. But, I just love Indian food. I continually try out new recipes, and search and research to find what is common to an area. India is a large country with wide ranging climates, so foods eaten up in the northeast of the country will reflect the cooler climates, particularly in the foothills of the Himalayas, whereas southern climes feature fish, coconut and lots of chilies. 

Palak Paneer

When Indian food began creeping into America, the most popular type of food featured was in Mughlai style from the northern areas of India. This style was born out of the Mughul reign and was prominent in the royal households. Mughlai cuisine features lots of bread (roti) varieties, such as naan, parathas, and chapatis, among others, and many rice based dishes such as pulao or biryani. Sauces made rich with spices and nuts make many curries a delight to eat, vegetable dishes and things like Palak Paneer (creamed spinach with paneer cheese) are common (and found on nearly every Indian buffet I have frequented) and Garam Masala is the main spice mixture. Saffron is used widely, Ghee is used very often, dried fruits are used in many dishes. Amchur (dried green mango powder) is used as a souring agent.

Chapati - Paratha - Naan

Back some 15 or 20 years, few in the US seemed to know much about anything so exotic as Garam Masala, and while I had seen and tasted paratha and chapati, it was naan breads that seemed to take everyone's taste buds by storm. Nowadays, most groceries carry Garam Masala in little spice jars as a matter of course, and naan breads are available fresh or frozen. We've advanced far beyond Chicken Tikka. All those years ago, I lamented the lack of ingredients to make some of the recipes I wanted to try, and still, at that time, north Indian cuisine seemed to be all-encompassing. Little did I know!

It wasn't until about 10 years ago that my husband and I went to an Indian restaurant while on vacation, and as I perused the menu, saw some things I was unfamiliar with. Our server asked what kinds of things I liked to eat, and when I mentioned some that were particular favorites, he asked if I had never tried southern Indian cuisine. I asked what that meant - what is different? He laughed and said just about everything! I asked him to suggest something for my meal then, and he did, and it was delightful, though at this remove I cannot recall what it was. But that was the very first time I encountered an indication that all Indian food was not that northern Indian Mughlai style. It was still many years until I found enough of recipes and information to educate myself a bit more on southern Indian cooking.

Meanwhile, I have learned that southern Indians prefer lots of lentils and dal dishes, Idli and crepe-like dosas and appam (instead of parathas, chapatis or naan). Lentils, dal or other soupy style dishes are most common, and are also breakfast fare. Many dishes are made in a very thin soup style, rather than the richer, thickened sauces of the north. Other oils are used for cooking, and mustard oil is common. Tamarind is a common souring ingredient, and curry leaves are often used in dishes.

Last year, I read Padma Lakshmi's book, "Love, Loss and What We Ate." I have

My S.E. Indian Green Mango Chutney

seen Padma Lakshmi on some travel shows and always thought her exotically lovely. I never watched Top Chef, as we never got that channel, but that kind of show does not at all interest me. Knowing Padma was Indian, though not anything more than that, I delved into her book with interest, as I do with any reading material on India. Happily, throughout the book, she talks of her childhood and the things she ate, growing up in Tamil Nadul, furnishing recipes for many of the dishes she describes. I busily scribbled down the recipes that called my attention. One that I made was something she called Kanchanomer Tok. If I misspelled what she wrote, I apologize. It is a mango chutney or "pickle," which appears to generally not be cooked, but packed into a jar and put in the sun, normally. Padma's recipe did cook the chutney, briefly.

I somehow still had a half jar of that chutney left tucked in a back corner of my fridge, when I made an Indian meal for the three fishing buddies that came to stay at our place last week. One of the guys was most particularly taken with that chutney (his palate may be more Indian-aware, as he has Indian neighbors, and opportunities to sample!), and when the meal was done, he kept serving tiny portions more of that chutney and eating it with my naan bread. I finally told him to please just finish it off, as it was really time to start a new batch. He gladly complied! So now, with no chutney left, I felt it was time to look over the recipe and try it again. 

Mango Chutney British Style

One thing about this particular chutney / pickle, is that it is supposed to be made with green mangoes; actual green mangoes, so green that the fruit is crisp and the skin is often left on the fruit when making this chutney. In the US, short of living somewhere where mangoes grow, getting mangoes that green is not really an option. I look for the hardest mangoes available in the stores, but they are rarely completely green in color, being blushed with red already. Still, making do with what I have, the past year's attempt was very good, though very different than the northern Indian / British style Mango Chutney I had made in past. 

Panch Phoron Spices

For starters, southern India uses a spice combination called Panch Phoron, sometimes called Bengali 5-Spice. The seeds are all left whole, instead of ground, as with Garam Masala. Where Garam Masala has "sweet" spices mixed in, such as cinnamon, nutmeg, cardamom and cloves, Panch Phoron does not, instead using brown mustard seed, cumin seed, fennel seed, nigella seed and fenugreek seed. This makes for a completely different and more pungent flavor profile. 

When researching Kanchanomer Tok, I found almost no mention of this mixture coming from anywhere other than Bengal, and the spelling has so many variations it is hard to keep track. Kanchan Aamer Tok. Kancha Aam er Tok. Kancha Amer Tok. Kanchan Amer Tawk. You get the picture! But apparently, it is made in other areas than Bengal, since Padma is from Tamil Nadu. In looking at the recipe, I chose to do a couple of things differently.

S.E. Indian Green Mango Chutney

Since the mangoes I was using are far from the very green ones called for, I added in both lime zest and juice to add a sour note. I added in some ginger, though I saw it used in only one recipe I saw online. Some recipes I read used only brown mustard seeds, and some used Panch Phoron, as did Padma. Some added in more chili, some less. This time, since this chutney will not quite do for my husband's palate anyway, I added far more chili to the mixture. This is, of course, always optional. Some people used hing / asafetida, and others do not. Sugar is used, though usually jaggery. Brown sugar may be substituted. Though sugar is used, it is still not of the type of sweetness as of my former Mango Chutney. Some people add in a lot of water, making it a soupy mixture, and others use very little, if any. So, finally, here is what I did:

S.E. Indian Green Mango Chutney

S.E. Indian Green Mango Chutney

Makes about 2 - 2½ cups 

1¾ pounds green mangoes
1-inch piece fresh ginger, cut in tiny julienne
1 lime, zest and juice
¼ teaspoon black salt (or regular salt)
½ teaspoon turmeric powder
1 teaspoon hot pure chili powder, or cayenne
1 tablespoon mustard oil, or other cooking oil
1½ teaspoons Panch Phoron
1 dried red chili pepper, whole
½ teaspoon asafetida/hing, optional
¾ cup jaggery, palm sugar, or brown sugar

Wash and peel the mangoes. Slice off the flesh and cut into long strips, or into small cubes, as desired. Place in a bowl along with the ginger, lime zest and lime juice. Sprinkle on the black salt, turmeric powder and hot chili powder (NOT the chili powder used for making chili con carne). Stir and set aside while preparing the remainder of the recipe. 

Fruit - Spices - Mixing

In a skillet over medium high heat, add the mustard oil. Allow the mustard oil to come to smoke point before adding the Panch Phoron. If using regular cooking oil, do not bring it to smoking point, but add in the Panch Phoron as soon as the oil is hot. Allow the seeds to splutter and crackle. A lid may be needed to prevent them popping out all over the stove. Once the crackling has subsided, add in the asafetida and the whole red dried chili pepper and stir briefly. Pour in the mango mixture and stir. Add the palm sugar and stirring constantly, let the mixture boil and cook quickly for 5 to 7 minutes. The mango will have softened slightly and the sugar will be completely dissolved.

Pour the mixture into a very clean glass jar and seal. Once cooled, store in the fridge. My first batch lasted perfectly for about a year, though this is probably not recommended. 



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Barley Makes a Great Base for a Meal

With summer fast approaching, we all look to find recipes that take less time spent over a hot stove. If cooking is needed, then at least cooking a pot of barley is on top of the stove, and doesn't need close watching. 

We often overlook alternative grains as making up the base of a meal, and barley is so tasty. It takes about an hour to cook it through, unless you prefer the quick-cooking variety. I always try to buy the long cooking sort, but that is just the way I roll. Barley has a nice chewiness to it, giving something to sink your teeth into. For me, that makes it "feel" like I am getting more out of the meal, somehow. 
 

Barley Salad with Corn & Mango

To Roast, or Not to Roast?

I like adding in roasted red and green bell peppers to the mix, but if it's just too hot to deal with roasting the peppers and peeling them, simply use a jar or two of roasted red peppers, drained and chopped, and then a little can or two of chopped green chilies.

And then the corn. I admit, roasted ears of fresh corn are amazingly good. If you have the grill going anyway, roasting the corn is great. But if it is too hot and getting the grill going, or even standing near it feels like some level of hell's fire, then just use a can or corn, well drained. 

Barley Salad with Corn & Mango

Fresh Fruit?

I love mango, so I use mango in this salad. You could substitute things like papaya, peach, apricot, or even strawberries, if the salad will be eaten in short order. Strawberries won't look so good if the salad is leftover, and this does make a lot of barley salad.

So, What's Left?

All that is really left are the seasonings that make all these flavors come together in such a pleasing way. Lime juice, cumin, black pepper, olive oil. Scallions for a nice oniony crunch. Just a bit of cider vinegar to add piquancy.

And then, while this is an amazing side dish at any time of year, if you add in some store-bought rotisserie chicken, you've got a meal with minimal fuss. Rotisserie chickens are widely available at the grocery these days, and they make a quick and easy recipe addition. Simply remove all the skin and bones and add in the chicken - in large chunks or chopped. This is so good - you just have to try it!

Barley Salad with Corn & Mango

Barley Salad with Corn & Mango

Serves about 8

1 cup pearl barley
8 cups water
2 teaspoons salt
1 red bell pepper
1 green bell pepper (or use a Poblano)
2 ears corn, husked
6 to 8 scallions, chopped
1 large mango, peeled, diced
2 to 4 tablespoons chopped cilantro, to taste
¾ teaspoon ground cumin
¼ cup fresh lime juice
1 tablespoon apple cider vinegar
Fresh cracked pepper, to taste
1 tablespoon olive oil
Rotisserie Chicken, optional

Bring the water to a boil, add in the salt and cook the barley according to package directions, till al dente. Drain the barley and place into a large bowl.

Roast the peppers until blackened. Place them into a zip-top bag and seal; steam for a few minutes until cool enough to handle. Peel the skins, discard the seeds and stem. Chop the peppers and add to the barley. Alternately, use a jar or two of roasted red bell peppers, drained and chopped, and a small can or two of chopped green chilies.

Roast the corn over a hot grill until quite a few kernels are nicely browned. Slice the kernels from the cob and add to the barley. Alternately, drain a can of whole kernel corn and add to the barley.

Add in the scallions, mango and cilantro. In a small bowl, whisk together the cumin, lime juice and apple cider vinegar, then whisk in the oil. Pour over the salad and toss well to combine. Let the salad stand for at least a half hour before serving.

If using the chicken, remove skin and bones and discard. Chop the meat as desired and add to the salad, mixing well to combine.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Chutney with Tamarind and Chutney with Mango

Not everyone is familiar with Tamarind, even in this age of unification through the internet. I was introduced to tamarind, a legume or "fruit" that grows on a tree, while I lived in Guatemala in the 1970s. At that time, the main way I knew of tamarind is as Agua de Tamarindo (Tamarind Water), which was made as a refreshing beverage similar to lemonade in its sweet/sour aspect. For a time after returning home to the US, I would buy Goya brand Agua de Tamarindo, just to revisit the flavor, tamarind pods not being easily available here in the US at that time.
 

Tamarind Pods

Later on, as I discovered and fell in love with Indian cuisine, tamarind was presented in a runny "chutney" on many Indian buffets, and while this use tended to present the sour side of the fruit, nonetheless it became a chutney I particularly enjoyed. I was already familiar with its flavor, so this was an easy transition. In many dishes that call for tamarind as a sour flavoring agent, lemon juice is used as a substitute. If you keep in mind that while tamarind is in no way as tart as lemons, it is a souring agent used extensively in Indian dishes and other Southeast Asian cuisines, as well as in the Caribbean and Central America. 

If you are unfamiliar with tamarind, the fruit is encased in a brittle pod that is easily broken and removed. The dense and sticky fruit is somewhat encased in long, stringy fibers, and inside are somewhat flattened, glossy seeds. To make tamarind water as a beverage, you would first remove the brittle pod, then set the insides to soak in water. Once softened it is easiest to use clean hands and just squeeze and squish (very technical terms, I now!) the fruit to release its flavors, then strain and sweeten to taste. I went into this in a couple of blogs, see this one for a little more detail.

Tamarind is also found in a "brick", where the outside shells have been removed and the inner, sticky pulp, fibers and seeds are compressed. It is usually found cellophane wrapped, and it is used in the exact same way as if you used the pods. This package said "seedless" but that was absolutely not so!

I was amazed to find up here in Aberdeen, South Dakota, that our local WalMart store now carries whole tamarind pods! I had just used up the box full I had bought a couple of years past, while making Tamarind Chutney for an Indian dinner recently, so this was a wonderful surprise. In light of this, I wanted to write about making this chutney. It is not to everyone's taste, but for me it is certainly high on my list of favorite chutnies. My husband likes his sweet mango chutney, and I occasionally make and can a few jars to keep on hand. I will have to make some more as I also used up the last jar for that Indian meal.

Tamarind Chutney or Imli Chutney 

Makes about 2½ cups

Tamarind Chutney or Imli Chutney

7 ounces of compressed tamarind brick, or 7 ounces of tamarind pods, shell removed
3 cups boiling water
3/4 cup brown sugar or jaggery
1 teaspoon cayenne pepper
1 teaspoon ground cumin seed
1 teaspoon Garam Masala
1 tablespoon finely grated fresh ginger 
1/2 teaspoon black salt, or regular salt, optional

Soak the tamarind in the hot water for about 30 minutes, until softened. The water will have cooled significantly during this time. Strain the water off into another container. Use 1 cup of the water to mash and squeeze the softened pulp and press it through a strainer. Use the back of a spoon to continue pressing to remove as much of the pulp as possible, without any fibers or seeds. 

Once the strained pulp is pressed out as well as possible, place all the pulp retrieved into a saucepan. Add in all the remaining ingredients, bring to a boil and then lower to a medium low boil and cook for about 20 minutes. The chutney is not meant to be thick, but only slightly less runny. Store in jars in the refrigerator for up to two months.

If you would like to make a very tasty Mango Chutney (of the British "Major Grey" sort), this recipe is absolutely delicious. It makes 3 pints, so canning and processing in a water bath is a good idea.

Mango Chutney or Am Chutney

Makes 3 pints

Mango Chutney

8 green cardamom pods, crushed
5 whole cloves
1½ teaspoon brown mustard seeds
1½ teaspoons coriander seeds, crushed
½ teaspoon black peppercorns, crushed
3-inches true cinnamon stick, crumbled
2 pounds fresh mango, cut in ½-inch chunks
1 medium onion, chopped
1 cup Sultanas (white raisins)
¼ cup seedless tamarind pulp, optional
1 piece fresh ginger the size of a large walnut
3 cloves garlic, sliced thinly and chopped
1 teaspoon Kosher salt
1 teaspoon hot chili flakes, amounts optional
1½ cups apple cider vinegar
2 cups sugar

Place the first 6 ingredients into a dry skillet and heat to fairly high, stirring often until very fragrant. Remove the spices to a large enameled or stainless pot or stock pot. Add in the mango, onion, Sultanas, tamarind, ginger and garlic with the salt and chili flakes. Pour in the vinegar and bring the mixture to a boil. Lower heat to medium, maintaining a good boil and stirring often to prevent sticking to the bottom of the pan. Allow the mixture to cook for 10 minutes. Add in the sugar all at once and stir to dissolve. Once the mixture returns to a boil, stir relatively continuously for another 12 minutes or so, until the mixture begins to fall in two thick droplets from the side of a spoon.

Have hot sterilized pint jars ready. Pack the chutney into the jars, wipe rims and threads with a wet cloth and seal with lids and rings. Process the jars in a boiling water bath for: 
10 minutes if at 0 - 1,000 feet
15 minutes if at 1,000 to 6,000 feet
20 minutes if above 6,000 feet

Remove from water bath and set jars on the counter to await the nice pop, indicating a good seal on the jars. 


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Fruity Sides for Jerk Chicken Meal

I have no background anywhere near the Caribbean, but it is hard to think Jerk Chicken (or pork or lamb) without the thought of tropical fruits coming to mind. When I made up my Jerk Marinade recipe recently, I also wanted something appropriately Caribbean to accompany the meat.

Grilled Pineapple Mango Salsa

My first thought was some sort of fruity salsa; maybe something with mango, green pepper, some chilies and lime juice. The more thought I put to this, the more I recalled seeing pineapple grilled and with the char marks from the grill, and my mind went in that direction. In the end, I grilled both some sliced pineapple and some mango slices and both went just perfectly together with the other salsa additions. 

Keep in mind that to grill mango, the fruit must be just a little firm. Too soft and it is difficult to keep the fruit together just to eat, and far less so if placed on the grill. For this salsa, try and select a mango that is still quite firm; not too green and not too ripe. While I wanted this salsa to accompany the grilled Jerk Chicken, it would also be quite at home at a party with some tortilla chips alongside. In the end, this is what I concocted as my salsa. 

Grilled Pineapple Mango Salsa

Grilled Pineapple Mango Salsa

Makes about 2 cups

1 good-sized mango, slightly under-ripe
½ fresh pineapple, peeled, sliced 
1/2 cup pickled or fresh red onion, chopped
1 red bell pepper, chopped (about ¾ cup)
1 hot pepper of choice, minced
1 small tomato, seeded, chopped (about ½ cup)
½ cup fresh cilantro, chopped
juice of 1 lime (about 1½ to 2 tablespoons) 
1 jalapeno, minced (more, if desired) 
½ teaspoon salt, or to taste

Heat a grill to high and quickly grill the mango slices and pineapple slices until they acquire nice char lines on either side. The goal is to sear them, but not necessarily cook through.

Once grilled, cut the pineapple and mango into small cubes and place them in a mixing bowl with the remaining ingredients. Toss all ingredients well and taste for seasoning.

Now that I had a salsa I was pleased with, I gave thought to another side dish, and of course rice seemed the most appropriate. To give another nod to the Caribbean flavors I was looking for, I used more of the pineapple I had grilled and added this to the rice as it cooked, along with other similar ingredients to the fruit salsa. 

Caribbean Rice

I have never, ever had difficulty with making rice, though I hear and read often that others have lots of difficulties with making it. I don't have any idea why I have never had problems making rice, but this is the recipe I created, and it came out beautifully light and fluffy and full of flavor.

Caribbean Rice

Serves 4 to 6

1 cup white rice (I used Basmati)
1 cup fresh pineapple, grilled
¾ cup chopped red bell pepper
½ cup scallions, chopped
1 teaspoon salt
1 tablespoon cooking oil or coconut oil
2 cups water
1 cup frozen peas
¼ cup fresh cilantro, minced

In a medium saucepan, combine the rice, pineapple (cut into small cubes), red bell pepper, scallions, salt, cooking oil and the water. Bring to a boil, reduce heat to low and cover tightly. Time for 15 minutes, at  which point the rice should be cooked and fluffy. Add in the frozen peas, give the whole mixture a quick toss with a fork, then cover and turn the burner off, allowing the peas to heat through while keeping their bright green color. Before serving, add in the cilantro and stir. Serve immediately.

About Plantains

To round out the fruity flavors of this meal, I also opted to fry a plantain and serve alongside. To those who might know nothing of plantains and be afraid to use them, here is a little guidance:

Plantains are related to bananas, but are far more starchy and need to be cooked to be edible. They may be eaten while still quite green, in which case they have no particular sweetness and can be used as a vegetable. Partially ripe plantains will be yellow, but they are still quire firm. There is more sweetness developed in the fruit at this point and these plantains may be cooked and used as a slightly sweeter side dish, as with sweet potatoes, or they may be sliced and fried. As they cool from cooking, these partially ripe plantains will become rather unpalatably firm, so eat them while warm. Very ripe plantains will have turned nearly completely black. At this point in ripeness, the plantain is very sweet, cooks quickly and easily, and is wonderful used in more of a dessert category.

Green Plantains

"Green" plantains can be green, or already turning slightly yellow, but still quite hard. Green, they are harder and dryer and look much like a very large green banana. Look for plantains that have slightly rounded ridges. Too sharp ridges indicate the plantains were picked far too green. They may be cooked in plain water, until tender enough to pierce with a fork, as for potatoes. Serve them cooked this way or try a recipe for "Tostones", a Puerto Rican (and many other Caribbean countries) dish that makes great use of the green plantain. For Tostones, the green plantain is peeled and then sliced across into about 1-inch thick slices. The slices are fried in oil until golden on each side, then removed from the pan, blotted dry and smashed flat. These flattened discs are returned to the pan and fried once more until golden and cooked through.

Medium Ripe Plantains

Medium ripe plantains are nicely uniform yellow. At this point they will look like very large ripe bananas, but are still harder than a fully ripened plantain and while sweeter, they will not yet have full sweetness. These plantains can be used either as a part of a meal or as a dessert. They can be grilled while still in their skins, until they are soft completely through, then skins are removed and they can be eaten this way. 

Fully Ripe Plantains

Fully ripened plantains are nearly or all blackened. They should be quite soft to the touch, though nothing at all like a blackened banana. They retain enough firmness to easily peel, slice and cook them, but now the full sweetness comes through and they will retain the cooked softness more easily once cooled. They may still be cooked in water and used as a side dish, only now with more natural sweetness. These ripened plantains are wonderful as a simple dessert. Peel them and fry them whole, or slice lengthwise and fry, sprinkling them with a little cinnamon and sugar towards the end of cooking. Serve with sour cream. A Guatemalan dessert of Rellenitos de Platano is a perennial favorite at our house. 


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Tropical Slaw is Coleslaw at its Best

Recently I saw a recipe for a coleslaw using mango and radicchio added to the cabbage. It listed other ingredients, and then there were things I thought would be great, or better. I wrote my list of ingredients to use, bought all the ingredients. . . .and then I had to have a tooth pulled and it all got put on hold. Today I was trying to decide what to have for lunch and decided it was time to make that slaw. I got a bag of slaw mix, but used only 8 cups of it (it all condenses down so much after a few minutes). 

Treviso Radicchio

I did use the radicchio and mango. The mango needs to be a little under ripe, hard enough that it can be sliced and julienned. Even an under ripe mango will have sweetness, though the harder it is, the more residual tartness that will remain. This is all great for a slaw, because even if it has a little tartness, it is still sweeter than the other ingredients and will blend in perfectly. I added in a jalapeno, which gave a lovely hint of spice, but can be omitted or increased as desired. I love fresh ginger so I added a fair amount - more than some people might like, as fresh ginger also has a spicy bite to it.  Radicchio is a red-leaved member of the chicory family. The redness of the leaves is accomplished by placing the heads in darkness to stop the chlorophyll and promote the bright red and white of the leaves. It is thinner leaved than cabbage and more bitter. Cutting open a radicchio and a red cabbage side by side, though the heads look similar, the thin leaves and the more maroon color of the radicchio (vs the purple of "red" cabbage) is immediately noticeable.

Tropical Slaw

This salad has elements of sweet, sour, salt and bitter, making it a nicely rounded and balanced mix of flavors. For me, this salad is one of the most bright and interesting mixes I have tried in a long while. The flavors were just that great together. I could easily see this paired with any summer barbecue, but particularly barbecued ribs or my grilled chicken or pork with Indian spices. It would be lovely to accompany a brunch also.

Tropical Slaw

Makes about 6 - 8 servings

Tropical Slaw

SLAW MIX:
8 cups of shredded cabbage or cole slaw mix
1 small radicchio, about 2 cups shredded
1 under ripe mango, peeled, sliced, julienned
½ - 1 cup cilantro, lightly chopped
1 jalapeno, seeds and membranes removed for less spice, julienned
1 - 3 tablespoons thin slices fresh ginger, julienned

DRESSING:
¾ cup mayonnaise
¼ cup fresh lime juice
¼ cup of sugar or 4 packets Stevia
1 teaspoon salt
few grinds pepper

Place all the slaw mic ingredients into a large bowl. In a smaller bowl, combine the dressing ingredients and stir to combine. Pour the dressing over the slaw and toss well to combine.

The pork or chicken grilled with Indian spices is another of my most favored go-to dishes for summer grilling time. It is a hit no matter which meat is used, and I have also made it with turkey tenderloins. If using chicken breasts, it is best to cut them lengthwise into two portions each, so the flavor is best distributed. The flavors are well worth it! If using a pork tenderloin, cut each tenderloin on a diagonal into about 3 or 4 pieces. If using turkey, use the breast portions and try to cut them along the silver-skin that bisects the breast meat. Remove the silver-skin totally. The mixture of spices is easy and so flavorful that this meat is hard to resist. I have had people eating the turkey done this way, exclaiming over how wonderful it was - only to find that it is turkey and they really dislike turkey, generally. The marinade will work for at least 2 pounds of meat. Do try this.

Grilled Pork (Turkey or Chicken) in Indian Spices

Serves 6 to 8

(up to) 2 pounds meat of choice

Grilled Pork with Indian Spices

MARINADE:
3 cloves garlic, minced
3 tablespoons dried onion flakes
2 tablespoons fresh ginger, grated
2 teaspoons coriander seed
1 teaspoon cumin seed
1 teaspoon salt
½ teaspoon freshly ground black pepper½ teaspoon cardamom seeds ½ cup red wine vinegar½ cup olive oil

Prepare the meat of choice as described above. If at all possible, use whole spices (coriander, cumin, cardamom seed and black peppercorns) and grind them in a small coffee grinder used only for spices. In a gallon sized zip top bag, place the red wine vinegar and olive oil and then add in the ground spices along with the salt, pepper, garlic, ginger and onion flakes. Seal the bag and swish the ingredients around to mix. Add in the meat of choice and allow to marinate at least 2 hours and up to overnight. Remove the meat from the marinade and grill to desired doneness.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Recipe Revision and a Great Fruit Salad

I have been asked to do a cooking demonstration for the local museum in late June. The title of the class is "Summer Patio Brunch". I looked up brunch recipes a couple of months back when I was first approached about this and came up with some things I felt at the time were good ideas. And - they probably are good ideas, but things happened and ideas changed.

My Original Ham & Blue Cheese Bread Pudding

First, I had created a Ham and Blue Cheese Bread Pudding one day recently and it came out so good that I decided this would also be a very suitable brunch (or even breakfast) dish. Much can be done ahead, making it wonderful if you have friends or family coming over. Any time things can be made or partially prepped ahead makes entertaining so much more fun. Thinking about the Ham & Blue Cheese Bread Pudding, I decided to make it a simpler recipe, using more common ingredients that might please more people. I substituted regular black pepper for the pink peppercorns, I used Feta cheese instead of Blue, and I used white raisins instead of currants, though regular raisins would also work perfectly. Otherwise the recipe is the same as the one from April 29th.

Ham & Feta Bread Pudding with White Raisins

I had thought about cheeses that would substitute well in that recipe and my first thought was Gruyere. Unfortunately, the only Gruyere available locally now costs over $13, so I scratched that idea, though I still think it may have been the very best flavor pairing. Of course, cheddar would work perfectly, and who doesn't like a nice cheesy casserole with cheddar cheese all melty inside? It just occurred to me that a nice Hollandaise Sauce drizzled over the bread pudding would really make it a classy brunch.

Then I got thinking about something to serve along with the Bread Pudding. I had found a recipe I wanted to toy around with, but it just happened that evening Bobby Flay did a fruit and vegetable salad in his Brunch @ Bobby's program. I did not pay attention to the "recipe", nor did I look it up. But I did really like the sound of the combination. He used Cantaloupe, Mango, Pineapple, Jicama, Cucumber and Strawberries. I kept that combination in mind when I made a salad of these ingredients. I need to have exact measurements to give the class, so I decided to make things really easy and use 1 cup of each fruit or vegetable. I dressed the fruit and veggies with a little salt and lime juice and a chiffonade of mint. I invited my sister-in-law over and we taste tested. It was good, so i will be using these recipes for the class. These ingredients are guidelines. Other things could be added or substituted. I think Green peas would be great in here, as well as fresh, raw asparagus. Switch a few things out. Blueberries would be great. Just run with it! As for the portions, I counted 1 cup as a portion. If you need more servings, or larger servings, just multiply accordingly.

Fruit and Vegetable Salad

Makes six 1-cup portions

Fruit and Vegetable Salad

1 cup fresh pineapple chunks
1 cup fresh mango slices
1 cup cantaloupe balls
1 cup strawberries, halved
1 cup cucumber, sliced
1 cup jicama, in matchsticks
¾ teaspoon salt
3 tablespoons lemon or lime juice
1 - 2 tablespoons fresh mint chiffonade

Combine all the fruits and vegetables and toss with the salt, lemon or lime juice and the mint. Serve immediately.

DO AHEAD: If you are having a summer brunch and need to plan things ahead so you are not up at the crack of dawn prepping, consider cutting the pineapple the day before and storing in a lidded container or zip-top baggie in the refrigerator. Likewise prep the cantaloupe balls, mango slices and jicama and refrigerate each separately. On the morning of serving, prep the cucumber and strawberries, juice the lemon or lime and chiffonade the mint. Set all these aside and combine the ingredients no more than 30 minutes ahead for best freshness. 
 

Cut off top and bottom - slice off outer skin - peeled pineapple - slice off fruit on either side of core - core in the center

When I was creating hand-out recipe sheets for these recipes, I was also thinking about many people's unfamiliarity with cutting up a jicama, pineapple or mango. Many people still have never done these things, so I was taking quick shots with my phone while I prepped, to demonstrate how it is done. Above is a sequence showing the cutting of a pineapple. I will be demonstrating this in person at the Summer Patio Brunch event, but  even when it is seen, having photos at hand help for a novice. I certainly appreciated photos when I was first learning to cook.

A Mango - peeling - cutting along seed - the narrow seed - the component parts

Mangoes have become more common these days, but if one has never had one in hand, it is good to know that there is a rather large and flat seed inside. When cutting the fruit, this seed needs to be kept in mind. And then there is the jicama. 
 

Jicama - cut in half - peeling the skin off

If you have never had jicama, it can be as small as an orange or as large as a small melon. It is a vegetable with a thick skin that must be removed. If it cooperates, a small cut at one end will allow the skin to be pulled off. Use a potato peeler for any stubborn spots. The jicama flesh is somewhat juicy and very crisp. To me, the flavor is reminiscent of fresh green peas, though I have heard many descriptors for its flavor. It makes a wonderful addition to a veggie tray with a dip alongside. It also is wonderful as a scoop for hummus.

Try out these recipes together; they make a most lovely meal, whether breakfast, brunch or dinner.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

A Lovely Salad for Brunch or RAW Diet

Fresh RAW Corn Salad

Many years ago, I spent nine months doing a completely RAW diet. In effect, it was also vegan for the most part, as I ate no kind of meat or cheese or eggs or even honey. I truly believe that going totally RAW is a great thing for anyone, most particularly if you have aches and pains in joints or a tendency to edema, or even diabetes. I had all of these. They disappeared within 2 weeks. 

Fresh Baby Arugula

It is amazing how many wonderful recipes I learned during this period, and how to circumvent many beliefs we have about foods or how they "must" be prepared. I guess for whatever reason, I never realized you could eat some vegetables raw. Corn, for instance is one I like almost better raw than cooked, as it is so sweet. I have a lovely recipe for a Fresh RAW Corn Salad that is excellent in the summer when fresh corn is plentiful and delicious. Another salad that is just perfect for breakfast, lunch or dinner on a RAW diet, or for a nice lunch or patio brunch is an Avocado Mango Salad. Simple as it sounds with ingredients that go together quickly, it is a combination of mango, avocado and a little red bell pepper for color, dressed simply and served over a bed of greens. I love arugula for its peppery bite. It makes a wonderful counterpoint to the sweetness of the mango and the smooth creaminess of the avocado. Serve it over any greens you choose, or none, if desired. This salad is a pure delight, and also very pleasing to the eye as well.

This recipe will serve one person for a meal if you are on a RAW diet, or 2 if you are using it as a first course to a meal.

Avocado Mango Salad

Avocado Mango Salad

Serves 1 or 2

DRESSING:
1 clove garlic, minced
2 tablespoons lemon or lime juice
1 tablespoon olive oil
1 tablespoon agave syrup (or honey or other sweetener of choice)

SALAD:
1 red bell pepper, seeds & membranes removed, sliced thinly
1 mango, peeled, sliced thinly
1 avocado, sliced thinly
4 cups mesclun, arugula or baby greens
½ cup fresh herbs of choice: basil, cilantro

Whisk together in a small bowl the dressing ingredients. Combine in a large bowl the bell pepper, mango and avocado and pour the dressing over. Toss gently to combine. Set the greens onto a large plate and pour the salad over. Garnish with herbs of choice.

These are both really wonderful salads, once I ate very often as they were particular favorites. Being on a RAW diet does not mean all "rabbit food". At least it is possible to make fruits, nuts, seeds and vegetables into some great foods that do not resemble a typical salad. I used one of Ani Phyo's cookbooks (Ani's Raw Food Kitchen) to start with and made some of her Black Sesame and Sunflower Seed Bread. It was so marvelous with guacamole, and I used it with some smoked salmon (smoked at under 115 degrees; still considered "RAW") and fresh tomato slices one morning for breakfast. It is thinner than bread, and obviously it is not real bread as we know it, but it is delicious and satisfying. I used her recipe for poblano chilies stuffed with cashew "cheese" but found her recipe for the mole sauce completely wrong. Having spent my formative "learning to cook" years in Guatemala, this recipe did not resemble anything I ever knew as a mole sauce. So, I made up my own, calling it Guatemalan Mole in the RAW. I love this mixture and it can also be made sweet and served over fruit if desired. I created soups regularly, using my Vita Mix blender for smooth consistency. 

Guatemalan Mole in the RAW

Serves 2 - 3

SAVORY VERSION:
1 tomatillo, cut in quarters
½ red bell pepper, cut in chunks
¼ cup sun-dried tomatoes
2 dates
2 tablespoons olive oil
2 teaspoons cocoa powder (RAW, preferred)
½ teaspoon ancho chili powder,or other hot chile, to taste
¼ cup water, as needed
1½ teaspoon unhulled sesame seeds
1 tablespoon pumpkin seeds
1 inch whole Mexican cinnamon (true cinnamon), OR 1 teaspoon ground)
2 allspice berries
½ teaspoon annato powder (sold in some specialty shops)
½ teaspoon salt
¼ teaspoon black pepper

If using a Vita Mix blender, place all ingredients into blender and puree until very finely ground, adding the water as needed to make a thick gravy-like sauce.

NOTES: If using a standard blender, place all ingredients in the blender except the whole spices and seeds. Using a spice grinder or a small bullet blender with flat blade, grind the spices and seeds until very fine, then add to the blender and process until well pureed.

SWEET VERSION:
1 tomatillo, cut in quarters
½ red bell pepper, cut in chunks
¼ cup sun-dried tomatoes
½ cup dates
2 packets Sweet Leaf Stevia
1 tablespoon agave syrup
2 tablespoons olive oil (can substitute Walnut oil)
2 tablespoons cocoa powder (RAW, preferred)
½ teaspoon ancho chili powder (or other dried hot chile, to taste)
1 cup water, as needed
1½ teaspoon unhulled sesame seeds
1 tablespoon pumpkin seeds
1½ inch whole Mexican cinnamon (true cinnamon), OR 1 teaspoon ground)
4 allspice berries
½ teaspoon annatto powder (sold in some specialty shops)
½ teaspoon salt
¼ teaspoon black pepper

Follow same directions. May add 2 - 3 bananas to the blender and use this as a pudding, or use the sauce over other fruit, as desired. 


If you are interested in getting healthier, try the RAW lifestyle. There are hundreds of recipes all over the internet with great recipe ideas from the mundane to the sublime. There are more "cookbooks" than I can count that will help you to discover all that is possible on a RAW food lifestyle. 



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.