ARROZ A LA INDIA CON TOMATE Y ESPINACA

Este arroz se cocina con mucha menos agua que los otros tipos de arroz (con menos de la mitad), no se usa wok, porque es un arroz.

INGREDIENTES:
½ taza de merey sin sal tostadas.
1 cda de mantequilla o ghee.
1 cebolla cortada en brunoise.
1 Cta. de semillas de cilantro molido.
1 Cta. de semillas de comino molido.
1 taza de arroz tipo basmati o de grano largo lavado.
2 cdas. de Aceite Vegetal.
2 dientes de ajo machacados.
2Zanahorias medianas cortadas en julienne.
3 ¼ taza de fondo de vegetales.
3 tomates, pelados desemillados y cortados en trozos
300 gramos de hojas de espinacas pequeñas lavadas.
Sal y pimienta blanca.

PROCEDIMIENTO:
En un caldero colocar el aceite y la mantequilla clarificada y marchitar la cebolla, luego agregar los tomates y cocinar por 3 minutos.
1)Escurrir el arroz y colocarlo en el caldero y cocinar por 2 minutos hasta que el tomate y la cebolla cubra el arroz.
2)Colocar el polvo de cilantro, comino, sazone con sal y pimienta blanca, colocar la zanahoria, ajo, el fondo (la proporción es dos tazas de arroz, dos tazas de fondo) dejar hervir y luego tapar el caldero sobre fuego moderado y cocinar 20 minutos aproximadamente hasta que el arroz este suave.
3)Después de listo colocar las hojas de espinaca encima del arroz y cocinar por 1 minuto para marchitar la espinaca, Al servir colocar el merey tostado, mezclar y servir.

Chutney

From Wikipedia, the free encyclopedia

Traditional grinding stone used for making chutney in India

Coconut chutney

Mango chutney

Simple tomato chutney

Chutneys

Dakshin chutneys

Egg plant and lemon chutneys from Goa

Chutney (Hindi: चटनी; Urdu: چٹنی ) (British spelling) or chatni (Hindi, Urdu, Bengali or Tamil - சட்னி transliteration) is a term for a variety of sweet and spicy condiments, originally from the South Asia usually involving a fresh, chopped primary vegetable or fruit with added seasonings. Chutney, as a genre, is often similar to the Indian pickle and the salsa of Latin American cuisine, or European relish.

Chutney may be dry or wet; dry chutney is generally in the form of powder. In India, a chutney is often made to be eaten fresh, using whatever suitable strongly flavoured ingredients are locally traditional or available at the time. It would not normally contain preserving agents, since it is intended to be consumed soon after preparation. The Hindi translation of "to make chutney" is a common idiom meaning "to crush". This is because the process of making chutney often involves the crushing together of the ingredients.^{[citation needed]}

The use of a stone mortar and pestle is often regarded as vital to create the ideal chutney. It consists of a small stone bowl (called a "kharal" or "khal" in Hindi, Tamil kal கல்), or a flat piece of stone (called a "sil") on which the ingredients are crushed together with a rounded stick of stone or wood (called a "batta", pronounced with a hard 't').

Chutney is more familiar in North America and Europe in a form that can be stored. To this end, vegetable oil, vinegar, or lemon juice are used to enhance the keeping properties.

Types of chutney

Many authentic chutneys contain significant amounts of fresh green chili peppers; the other main ingredient can be any of a wide variety of fruits and vegetables. Most vegetable chutneys are prepared cold in a blender, while many fruit chutneys do require cooking. Popular chutneys include:

• Coconut chutney
• Onion chutney
• Tomato chutney
• Coriander (Cilantro) and/or mint chutney (both are often called Hari chutney, where 'Hari' is Hindi for 'Green')
• Tamarind chutney (Imli chutney)
• Mango chutney (made from unripe, green mangos)
• Lime chutney (made from whole, unripe limes)
• Garlic chutney made from fresh garlic, coconut and groundnut
• Green tomato chutney. Common English recipe to use up unripe tomatoes
• Peach Chutney, predominantly in South African Mrs Ball's Chutney
• Chilli Chutney, predominantly in South African Mrs Ball's Chutney
• Peanut chutney (shenga chutney in marathi)

In temperate countries, chutneys are sometimes made using local main ingredients such as apples, peaches or tomatoes.

American and European styled chutneys are usually fruit, vinegar and sugar, cooked down to a reduction.

Flavourings are always added to the mix. These may include sugar, salt, garlic, tamarind, onion, or ginger.

Spices most commonly include fenugreek, coriander, cumin and asafoetida (hing).

Etymology

The word chutney is derived from synonymous Persian chāshni (چاشنى) which has originated from Middle Persian Pahlavi of çāshnik, sharing the same root with other Persian words such as chāsht (چاشت) meaning a portion of food. ^[1]

History

Beginning in the 1600 chutneys were shipped to European countries like England and France as luxury goods. Western imitations were called "mangoed" fruits or vegetables. In the nineteenth century, brands of chutney like Major Grey's or Bengal Club created for Western tastes were shipped to Europe.

Generally these chutneys are fruit, vinegar and sugar cooked down to a reduction.

The tradition of chutney making spread throughout the British empire, especially in the Caribbean and American South where chutney is still a popular condiment for ham, pork and fish.

Chutney by Indian region

• Assam - coriander, spinach, tomato, curry leaf, chilli, radish, carrot, cucumber, beetroot, lentil, chickpea chutneys
• Andhra Pradesh — coconut, coriander, red chilli with grams, tomato, onion, and mango chutneys
• Gujarat — athanah and hot lime chutneys
• Haryana — tamarind chutney
• Himachal Pradesh — guava and eggplant chutneys
• Karnataka — coconut, coriander, green chili, mango, onion, peanut, tomato, tamarind,ridgegourd.
• Kerala — coconut, pudina (mint), urad dal (a kind of legume), mango, dry fish, shrimp, and onion chutney
• Maharashtra — hot raw mango chutney, guramba,panchamrit,Mirachicha Thecha. Dry chutneys made with Javas (Flax seed),Solapuri Shenga(peanut)/red chili powder chutney, Karale (Niger seed)and Peanut/garlic
• Punjab — pudina (mint) chutney, onion chutney, tamarind chutney, mango chutney
• Tamil Nadu — coconut, coriander, red chilli with grams, tomato, onion, and mango chutneys
• Uttar Pradesh — coriander, garlic, mint chutney, sweet and sour mango, and peanut
• West Bengal — fruit (mango, plum, apple, and apricot) chutneys
• Nepal — (tomato, potato), chutneys

MANGO CHUTNEY

Mango Chutney, is a speciality of the South Indian coastal state of Andhra Pradesh. Mango chutney can be made in many different ways. I will add all the variations i know as I get time.

Below is the recipe for the easiest one.

Ingredients for Type 1

• 1 large Raw (unripe) mango, peeled and cut into 1" cubes
• 2 tsp Mustard seeds
• 3 tbsp vegetable oil (EVOO works)
• 1/2 tsp asafoetida ("Heengh" in Hindi, "Perungayum" in Tamil)
• 3-4 dry red chillies
• 2-3 Green Chillies (u can add more if u want it spicier)
• 1 tsp Lime Juice (if mango is not sour enough)
• 1 tsp turmeric powder
• 3/4 tbsp salt (adjust to taste)

Procedure for Type 1

1. Heat the oil in a pan.
2. Add mustard seeds, asafoetida, green chillies and red-chillies. Wait till the mustard seeds splutter and remove pan from stove.
3. Grind the above mix with mango, lime juice (if needed) turmeric and salt

Notes, tips, and variations

1. Serve with Hot Rice or Bread
2. Works as an excellent spread on a sandwich
3. If it is not too spicy then you can serve it as a dip for tortilla chips
4. You could also Serve with Yogurt/Curd
5. vary amount of salt/spices as needed.