Ya Gotta Eat So Why Not Have Some Fun!
Welcome to Cooking Up a Storm All Over The World with 208 members now after a little over two years. We got one new member this week and hopefully more with all the people I have contacted this week!
While my kitchen is packed in storage awaiting my new place that is being built in Santa Ana, CA, USA, I WELCOME ANY OF THE MEMBERS TO DO GUEST POSTS.
I WILL SHARE YOUR POST/ARTICLE WITH ALL MY FOLLOWERS ON TWITTER AND FACEBOOK. THAT IS OVER 1000!!
IN OTHER WORDS, YOU GIVE ME NEW, INTERESTING CONTENT AND I WILL MAKE YOU FAMOUS!.....OR CLOSE TO IT!
This is a site where you can learn from people who love food and cooking all over the world. Just fill out the questionnaire so others will be able to read about your cooking preferences, the things you want to learn to cook and what you like to do when you aren't cooking.
To all of you food writers, chefs, food photographers, if you would like to be a regular Contributing Writer, or have any other ideas for the site, just email Paulette Motzko, otherwise known as "Miss Polly" at: CookingUpaStorminCA@gmail.com
Have a Delicious Day!
Paulette Le Pore Mozko
Otherwise known as "Miss Polly" or "Polly Motzko" in the cooking/food world.
Check out my other sites if you liked this one!
http://www.CARestaurantShowCase.com I write feature stories and do food photography for restaurants. I write the story that tells only the good things about it, and you buy my story and all the photos I shoot with my 24 MP Nikon DSLR camera. I made The Orange County Register last year in April 2012 when the story and photos I did for the CEO's of the Tomy's Burgers chain hired me to write a story and photos for them. It is still on Food Frenzy in the Entertainment section.
My other cooking site that is indexed by ingredient and topic: Cooking Up a Storm With Miss Polly
Also: Totally Inspired Mind-where positive minds congregate at:
Photos That Inspire Words-Where photographers take the photos that inspire the writers to write!
This group was created to showcase the flavorful and spicy cuisine of India. Purabi Naha is the Contributing Editor of this group, along with me, Polly Motzko being the Editor-in-Chief.
Paulette Le Pore Motzko
Created April 2011
Last Update November 20th, 2011
Latest Activity: Oct 21, 2011
“Chutney” does not need an introduction. They have been a
part of Indian food culture for ages! Over the past few years, it has become
extremely popular and has probably reached all parts of the world commercially:
thanks to its ability to revamp any bland dish with its tangy flavours!
Chutney (originating from the Hindi word chatni) is a term for a variety of spicy
preparations used as an accompaniment for a main dish. Punchy, flavourful chutneys
topped in savories make great Indian appetizers. The chutneys are essentially
made up of seasonal fruits, vegetables, herbs, legumes, spices, or even fish,
or a combination of these. These may be sweet, sour, sweet-and-sour, hot,
hot-and-sour and hot-and-sweet, with the texture being either smooth or chewy.
The consistency can be either runny or jammy.
The sweet chutneys should not be mistaken as desserts. When
they are served with main meals, the sweet (and sweet-and-sour) chutneys are
often the last dish in the meal. However, the relatively drier, spicier and
hotter chutneys are eaten at the beginning of the meal.
Pickles are also a kind of chutney, with a generous amount
of (preferably) mustard oil in them. (For more on pickles, please click here.)
Tickle your tastebuds!
Every state of India has numerous chutney recipes passed
over from one generation to the other. The freshly made green chutney
(comprising coriander and mint leaves and green chillies), sonth chutney
(made with dry ginger powder and dates) and tamarind chutney are great
accompaniments with various chaats, among other Indian dishes. The coconut chutney works best with South-Indian dishes, such as the Idlis and Dosas. The tomato chutney as well as the green mango chutney have different variations in each state of India and are among the most preferred chutneys! In Mumbai, the shengdana chutney (made from
groundnut paste) and the dry garlic chutney are very famous. Other chutneys
include the hot chilli chutney (the Assamese ghost chilli chutneys are for the
most daring foodies!), green tomato chutney, berry chutney and onion chutney.
However, the list is never-ending!
The spices used in these preparations include cumin seeds, fenugreek
seeds, fennel seeds, turmeric, dry ginger powder (sonth), dry mango powder (aamchur)
coriander seeds, nigella seeds, mustard seeds and asafoetida (hing). Jaggery,
lemon, chilli and tamarind are used to balance the flavours in some chutneys.
A Century-Old Chutney Recipe
In this post, I will share a mouthwatering chutney recipe (Bengali
style) which is quite uncommon and is passed over to my dear grandmother by her
ancestors. In her times, this chutney was cooked in villages in West Bengal
during an important occasion, such as the Jamai
Shosthi (an yearly celebration when the son-in-law and the daughter visits
the mother-in-law’s house to receive blessings and to enjoy a feast!) or
The recipe is on the verge of extinction and there is a need to spread and share this unique Indian recipe with serious food lovers. I hope my endeavour to preserve this vintage chutney recipe through this powerful channel of blogging would be a small step forward to encourage many of the food bloggers like you to preserve and share “old” recipes like this, lying unnoticed in those torn and timeworn cookbooks and grandmothers’ diaries for years.
Raw mangoes: 2
Fresh pineapple ring: 2
Tomato (medium-sized): 1
De-seeded dates (each cut lengthwise into six): 7
Preserved, dry mangoes (aampapad), cut into strips: ¼ cup
Raisins: ¼ cup
Oil: 2 tbsp
Salt: 1 tsp
Turmeric powder: ½ tsp
Sugar (amount can be varied according to taste and sourness
of raw mangoes): ½ cup
Water: ½ cup
Bay leaves (small): 2
Dry, red chilli (optional): ½
Cumin seeds: ½ tsp
Fenugreek seeds: ¼ tsp
Fennel seeds: ½ tsp
Method of preparation:
Dry-roast the last four ingredients in the list (till they
emit a strong aroma and are just browned) and crush them coarsely. You can use
an electric grinder, but make sure you don’t make a fine powder of these
ingredients. Keep the crushed spices aside.
Cut the fruits into medium-sized pieces. Heat 1 tbsp oil in
a skillet. Add the raisins and fry them till they are swollen up and become
golden. Remove and keep them aside.
In the same skillet, add the rest of the oil and heat till
the smoking point is reached. Add the bay leaves and let them turn light brown.
Add the raw mangoes (peeled and cut into medium-sized pieces) along with their
seeds. Cook for five minutes, with salt and turmeric powder added. Now add the
rest of the fruits along with the preserved, dry mangoes. Cook on a medium
flame for 5 min. Add the sugar, raisins and water and mix well. Cover and let
this boil over low heat for 20 min. Open the lid and add the crushed spices,
mix well and continue to cook for two more minutes. Let it cool at room
temperature and serve in small portions at the end of an Indian meal.