Foodelicious: Indian

Showing posts with label Indian. Show all posts

An October Chutney

Last month we made us a Tomato Pickle and now we make a Mango Chutney for our 10^th month of 2011 which is sweet and pleasantly hot and is an extremely versatile hot accompaniment to curries or any Indian meal.

Ingredients for Mango Chutney:

1 kg sweet mangoes, peeled and cut in pieces lengthwise
1 ¼ kg sugar
1 cup cider vinegar
3-4 bay leaves, crushed
8-10 black cardamoms, crushed
2 thumb-sized cinnamon sticks, broken to bits
1 tsp cloves, ground

Did you know?

September is the 9th month of the year in the Julian and Gregorian Calendars and one of four months with a length of 30 days. In Latin, septem means "seven" and septimus means "seventh"

September begins on the same day of the week as December every year

I know we are already in the middle of September but we can still make this pickle to have in the remaining 2 weeks of the month.

Oh I almost forgot; my cousin KJ was born in September so this is her month. xxx Love you KJ

Hope you read this post when you get old enough to understand it allJ.

This month we shall be having a Tomato Chutney/ pickle

So I thought since we have got just about 3months and some weeks till the end of the year, I could post 4 recipes for some common chutneys/pickles each for a month.

Pickles can be eaten with just about anything from rice, to pilau to muchomo and just about any bread.

When I was little I always liked to pound my grandfather, his chutney. It was so simple. I had to just chop about 10 hot green chilies and pound them together with about flat a handful of raw ground nuts. That was the simplest chutney I saw my grandma make and it was the first I ever learnt to make.

As I became older I tasted more and different kinds of pickles, my fave being mango pickles that had a stingy taste of ginger and lemon.

Follow Foodelicious closely for 4' pickles, 4' months

A 1988 Fish story

Although I speak polished English, it does not mean it was the first language I spoke as a toddler.

With so much pride I say this; I was born in Sudan to a Ugandan mother and an Indian Gujarat father and the first language I spoke was Arabic.

Sadly this date' I can’t form a beautiful sentence in Arabic let alone pronounce the words.

In 1986, my expecting mum moved down to Northern Uganda with me and found love and a great home in the company of my Indian grandfather and Ugandan grandmother. My first friend Miriam Akumu only spoke Acholi; the native language of the people that come from Gulu and on and on and on the story goes (let’s keep it for another day)

So you see, English was not the first language nor the second language I spoke but today when I speak it, believe me you will not even imagine that it was a 3^rd language I learnt to speak.

From Gulu, the land of the people of Acholi (Northern Ugandans), Fish is known to be dry, smoked or ……., I had no idea what the other fish was called.

Once when I was 5, my mum asked my sister and me what we wanted to eat and

Egg Curry

Yesterday we prepared a Chicken Biryana and today we shall prepare the curry I love to have best with any Biryana or boiled rice.

Ashiana is one of my favorite simple and humble Indian restaurants in Kampala. Owned by a good friend of mine Bobby Sheath and situated in Bugolobi just a short distance from my work place in Bugolobi, once in a while after work I treat myself to chicken Biryana and egg curry.

With this simple recipe, you do not need to eat out but make Egg Curry at home for you and your family.

Dancing Carrots Season, Episode 3

Carrot Gravy

In the Dancing Carrots Season, Episode 3 we are going to make a delicious Carrot Gravy using fresh coconut.

I found some coconuts in Uchumi supermarket and you can find it anywhere in any store nearest to you. Traditionally in the Swahili cultures,cocounuts have been used to add into diffent foods to add flavour. The coconuts are pounded, ground or crushed and soaked in hot water . After about 12 or 24 hours, you can stain/sieve the coconut and use the juice to add to your rice, chicken or to a freshly blended juice to give it that sweet flavour .

Dancing Carrots Season, Episode 2

Carrot Curry

In the first episode we made ourselves a Carrot Soup, I hope everyone who tried it enjoyed it. I made it yet again and this time with a little more chilies. I find it so soothing especially with the flu I was suffering from, I couldn’t have asked for a better remedy.

Today I present to you in Episode 2, the Carrot Curry that comes out thick and tomato saucy. It not only looks so delicious served atop your white boiled green vegetable rice but the way it caresses your tongue mmmm am so sure you are going to love this one

Indian Spiced Tea

It’s a cold morning, the whether has been bad lately, some of you may be suffering a cold, I have a sore throat. I am so addicted to coffee, I love coffee so much that if there was a coffee perfume I would buy one, coffee has got me so obsessed that I get its aroma from a distance even when its not anywhere close. But….its gotten me shaky and clumsy at this point so what do? I turn to

Indian spiced tea

What do I need? I need…

2.5 cups of fresh water and 1.25 cups of Milk (luke warm would be fantastic)
Spices (2 Cloves, 2 brown Cardamom ( I like to open it up), 4 Black Pepper corns,1 Cinnamon Stick)
2 tsp Tea Leaves (I love strong tea but you can put as desired)
Sugar as desired …do not forget to have a little sugar now so when you clock 60 years you can still have a little.