Rhubarb Chutney

At the Farmer's Market, Rhubarb is everywhere. It was just wonderful to see the fresh, red coloured stalks of rhubarb. I didn't want to make a pie out of it so here's a recipe for an Indian inspired chutney!


INGREDIENTS:                                          Prep time- 10 mins; Cook time- 30 mins; Yield- 500g (17.5-18 oz)

1. Rhubarb, washed and diced to 3/4" - 340- 350 g(12-12.5 oz)
2. Ginger,skin peeled and julienned - 15g(1/2 oz)
3. Raisins- any type - 25- 50g(1-2 oz) or as per personal preference
4. Sugar - 250g plus(9 oz)
5. Roasted cumin powder - 1 tsp
6. Cayenne powder - 2 tsp or as per preference
7. Bayleaf - 1
8. Dried red chilli - 1(optional, but highly recommended)
9. Panch phoran - 1 tsp OR 1/4tsp each of brown/yellow mustard seeds, fenugreek seeds, Cumin seeds, Anise seeds, Nigella seeds( onion seeds). This is available in any Indian store as a ready mix.
10. Salt - 1-2 tsp or as per taste
11. Oil(vegetable or canola) - 1 tbsp

METHOD:

1. Heat oil in a heavy bottomed skillet or saucepan. 
2. When hot, add in the bayleaf, dried red chilli and 1 tsp of panch phoran.
3. When the mustard seeds start to splutter, add in the diced rhubarb. Saute for a minute.
4. Add in the ginger, cayenne powder, cumin powder, salt and sugar. Mix.
5. Lower the heat, cover and allow to simmer for about 10 minutes.
6. After about 10 minutes, the rhurbarb should have broken down into a mushy mass. Check the seasonings. If the mix is still too tart, add in 50g of sugar. Stir to dissolve the sugar. Check the seasonings for salt, spiciness, sweet and sour. It should all balance out. It any of the flavors need to be balanced, do so at this stage.
7. Cover and simmer for about 5 minutes more.
8. Allow to cool. Once cool, store in an air tight jar. Should be kept in the refrigerator. 

Not quite Shrewsbury Biscuits!

In my hometown of Pune, India there is a bakery- Kayani's which makes the most fabulous Shrewsbury biscuits. The biscuits( cookies) are the palest yellow, have a superb buttery flavour and taste. I have been trying to get as close as I can to that taste of home. Though not close in taste, these cookies are good and are closer in texture and taste to ' Sandies'. Here's my version of the Shrewsbury Biscuits-

INGREDIENTS:                            makes about 30, 2" dia             Prep time 30 mins  Cook time 15 mins

1. 100g (4 oz) unsalted butter               
2. 50g (2oz) ghee ( clarified butter)
3. 25g (1oz) milk powder
4. 130g (5oz) caster sugar or fine ground sugar
5. 2 egg yolks, separated
6. 225g (8oz) All purpose flour
7. 1/4tsp baking powder
8. 1/4 tsp baking soda
9. 1/4 tsp salt
10. 1tsp vanilla extract

METHOD:

1. Preheat the oven to 350F.
2. Beat the butter till it becomes light and fluffy.
3. Add in the sugar and the yolks till light and fluffy.( The colour of the butter mixture should lighten up)
4. Add in the vanilla extract.
5. Sieve together the salt, baking powder, baking soda and flour.
6. Slowly add into the butter mixture. Mix till it just comes together in a ball. The mixture should be a little crumbly at this stage. Pat it into a disc, wrap with cling film and place in the refrigerator for 15 minutes.
7. After 15 minutes roll the dough out till it is a little more than 1/4" thick but less than 1/2" thick. Using a cutter stamp out the dough in about 2" diameter circles and place on a cookie sheet.
8. Bake for about 7 minutes and then turn the sheet around and bake for another 7 to 8 mins or till they are done. The cookies should be golden brown in colour and should be a little soft to the touch when you get them out of the oven.
9. Cool on a rack right away, the cookies/ biscuits should firm up. 

Venison Pickle

A friend of ours hunts and he kindly gave me some venison to make an Indian style pickle. This pickle will work for pork, lamb or goat. This recipe calls for more black pepper than red chillies, however, one can play with the amount of spice as per personal preference. The ingredient list may appear long, but it is a recipe which requires very little effort. The pickle could be used in sandwhiches, or one can make a stew with it, just with plain steamed rice or chappatis, or in pot-pies, the list is endless. Enjoy.

INGREDIENTS:                                 Prep time, incl marinating time 20 mins+12 hrs   Cook time 1 hr.

1. Lean meat in 1/2" cubes   750g(1 1/2lbs) could be pork, lamb, goat any red meat
2. Oil- canola or vegetable  3 tbsp
3. Brown mustard seeds       1 tsp
4. Garlic paste                    25g (1oz)
5. Ginger paste                   25g (1oz)
6. Finely chopped onion      50g (2oz) optional
7. Cayenne powder             1/2 - 1 tsp - or as per preference
8. Turmeric powder            1/2 tsp
9. Cumin powder                1/2 tsp
10. Curry Leaves                  6-10
11. Sugar                             2-3 tsp

Marinade

1. White vinegar  1-2 tbsp
2. Black pepper    1.5 tsp
3. Dried red chillies 2
4. Cloves            10
5. Cinnamon        1"
6. Fenugreek seeds 1/2 tsp
7. Cumin seeds or shahjeera 1/2 tsp
8. Salt 1/2 tsp

METHOD:

1. In a grinder or spice mill, grind to fine powder all the ingredients listed in the marinade except for vinegar.
2. Place the powder in a bowl. Add 1 tbsp of the vinegar plus 2-3 tbsps of water to it and mix.
3. Rub the above paste to the meat and marinate the meat for at least 3 hrs, preferably overnight.
4. In a thick skillet or pan, heat the oil.
5. When hot, add in the curry leaves and the brown mustard seeds.
6. When the seeds begin to crackle and pop, add in the onions and the ginger-garlic pastes. Saute till oil starts leaving the sides of the mixture. If the mixture starts to stick at, add a few drops of water.
7. Add in the turmeric and the marinated meat with all the juices. Saute till the water/moisture from the meat dries up.
8. Add in the rest of the ingredients- cayenne powder, salt, cumin powder and sugar. Add water to cover the meat . Turn down the heat, cover and cook the meat till tender and  till there is a thick gravy. 
9. Add in the remaining vinegar and mix well. Check the seasonings. If something is lacking, now is a good time to correct the balance.
10. Once it is cooled down, spoon into a clean and air- tight jar and refrigerate.