Aam ka Murabba / Raw Mango Chunda - India

According to Wikipedia - Murabba as savory jam or pickle prepared with raw mangoes, sugar and spices. It can be even compared to marmalade or jelly.  Use of grated mango or sliced mango and the type of spices used may vary region to region.

Raw mango is known as Mangai in Tamil and as Aam in Hindi and Aamba in Marathi.

For the marathon this week the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings - its week 3 - day 17.

Condiment - Pickle

Country - India 

Ingredients

4 Cups  Grated Raw Mango - packed
4 Cups Sugar  - I used unrefined sugar
1 Teaspoon Red chilli powder
1/2 Teaspoon Cardamom powder
1/4 Teaspoon Salt 

Method
Wash, peel and grate raw mangoes.

Heat a thick bottom pan or non-stick pan; add grated mango, sugar and keep cooking in moderate heat by stirring in between.

When the mixture is reduced to half by volume, add the spices and keep cooking till the mixture thickens to a jam like consistency and all the moisture from the sugar and mangoes evaporates.

After cooling it fully, store in sterilized glass bottle. Store it in the fridge since I have not used any preservative

Labels :  Mango, Murabba, Jams & Sauces, Indian, Blogging Marathon

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Roasted Potatoes with Zaatar Spice - Homemade

Zaatar is a herb used in the Middle East and Mediterranean countries. Zaatar is generally prepared using  dried thyme, oregano, marjoram, or some combinations of other spices too.  

For the marathon this week the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings - its week 3 - day 16.

Condiment - Zaatar

Country - Middle Eastern Countries

Ingredients

8 - 10 Baby Potatoes
1 Tablespoons Zaatar
1/2 Teaspoon Salt
1 Tablespoon Olive oil
1/2 Teaspoon Black Pepper powder
For the Zaatar Spice

1 Tablespoon Oregano
1 Tablespoon Thyme
1 Tablespoon Marjoram
1 Tablespoon Sumac
1 Tablespoon Cumin - coarsely ground
Method

To make the Zaatar Spice

Mix all the ingredients and the spice it ready. Some even add sesame seeds, which I have  not add.

Preheat your oven to 180 degrees. 

Wash and scrub the skin of the potatoes well.  Chop the potatoes into halves and toss in a large bowl with the olive oil, salt and zaatar. Pour the potatoes along with the marinade onto a baking sheet. Roast for 35-40 minutes, stirring the potatoes with a fork after 20 minutes. Enjoy ....  These are yummy and flavorful, can be served as starters too.

My Notes:

Make this spice and store it in the refrigerator for a year.

Labels :  Potato, Starters, Masalas ,Zaatar, Homemade, International Cuisine , Baked, Vegetarian, Middle Eastern

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Enchilada Sauce - Mexico

Enchilada is a traditional Mexican dish. The words comes from enchilar, which means add Chili peppers to something. The traditional enchilada sauce mainly consists of Chile peppers.

Homemade enchilada sauce is quick, delicious and easy to make, with all ingredients readily available in your pantry. 

For the marathon this week the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings - its week 3 - day 15.  

Let's go today's recipe Enchilada Sauce from Mexico.

Ingredients

1 Tablespoon Butter
3 Cloves Garlic - finely chopped
3 Tomatoes 
1 Tablespoon Tomato sauce
1 Teaspoon Red chilly flakes
1 Teaspoon Oregano
2 Cubes Cheese - optional

Method

In a mixer jar add the tomatoes, garlic and puree to a fine paste .

In pan heat butter add the chilly flakes, tomato sauce and saute for a minute, then add the ground paste and cook till it thickens to a sauce like consistency . Remove in a bowl and cool. 

To make cheesy sauce  - add the cubes of cheesy when the sauce is hot, mix well .  The sauce is ready. 

Labels : Jams & Sauces, Enchilada, Mexico, Tomato, Homemade, Continental Cuisine, Blogging Marathon, Mexican

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Brown Sauce Grilled Chicken - Spain

Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally brown or dark orange in colour. The best known brown sauce is HP Sauce, a spicy and tangy variety, is most popular  in the UK.  Brown sauce is traditionally eaten with meals and dishes such as bacon sandwiches, chips and baked beans.

In Spain Espagnole (pronounced like the word for Spanish: "español") is a basic brown sauce which  is one of the five mother sauces of classical cuisine and  is traditionally served with red meats.

In week 3 - day 14, for the marathon the theme is Condiment from Countries.  

Condiment - Brown Sauce

Country - Spain 

Ingredients:

300 Grams Chicken

For Marination
1 Teaspoon Brown sugar
1 Tablespoon Balsamic vinegar

1 Tablespoon Lime Juice

3 Cloves Garlic  - crushed
1 Tablespoon Soy sauce
1 Tablespoon Worcestershire sauce

1/2 Teaspoon Back pepper powder

1/4 Teaspoon Salt

1 Tablespoon Olive oil

For the Sauce

1 Tablespoon All purpose flour
1 Tablespoon Butter

1 Tablespoon Oil

1 Bay leaf

1/2 Teaspoon Fresh Thyme

2 - 3 Cups Chicken Stock

1 Onion - finely diced

1 Carrot - finely diced

1 Tablespoon Celery - finely diced

2 Tablespoon Tomato paste

Salt to taste

Method:
Mix all ingredients  for the marination add the chicken and keep it in the refrigerator to marinate  at least 2 hours or overnight.

To prepare the sauce

In a heavy-bottomed saucepan, melt the butter and oil over a medium heat, add the onions and fry till brown, stir the flour and stir it with a wooden spoon for  five minutes or so, until the flour releases an aroma,  add the stock little at a time and keep stir till the flour is lump free and form a smooth paste  , add the remaining stock and rest of the ingredients and let it boil  on low flame for 15  to 20 minutes keep stirring in between.  After 15 - 20 minutes, remove the bay leaf and  cool the broth, then blend it to a smooth paste.  

Boil this sauce over lower heat, until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan.
For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer.

In a grill pan fry the marinate chicken in little oil till cooked and brown on both sides, as the chicken is frying pour the remaining marinade a spoon at a time, so that the chicken remains juicy and does not dry out.  .

To Serve

In a serving plate spoon in a tablespoon of sauce, place the grilled chicken on it.  Rice or steamed noodles and veggies or with fried potato wedges or french fries.  Serve hot and enjoy. 

Labels : Chicken, Brown Sauce, Spain, Continental Cuisine, Blogging Marathon

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Harissa Paste - Tunisia

Harissa is a Tunisian hot chili pepper paste.  The main ingredients of which are red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It is most closely associated with Tunisia, Libya and Algeria.

Harissa is described as "Tunisia's main condiment", or "the national condiment of Tunisia".  In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. In European countries it is used sometimes as a breakfast spread for tartines or rolls. Harissa paste can also be used as a rub for meat or eggplants. In Israel, harissa is a common topping for sabich and shawarma.  

For the marathon this week the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings - its week 3 - day 13. 

Ingredients

10 - 15 Dry Red chilies - soaked in warm water
1 Tablespoon Coriander seeds
1 Tablespoon Cumin seeds
1/2 Tablespoon Caraway seeds
8 Cloves Garlic
Salt to taste
1/4 Cup  Oil

Method

Deseed dry red chillies and soak in warm water for 30 minutes.  Here I,  have used Kashmiri Red Chillies.

Completely drain all the water from chillies before grinding (no water should be).

To make the harissa, first slightly roast coriander, cumin and caraway seeds and once cooled finely grind it.  

Grind together chillies, garlic and the ground powder by adding oil little at a time. Make a thick paste only using oil no water. You can store this in fridge and use to make chicken, meat, eggplants or even grilled potatoes.

Labels : Chutneys & Dips, Masalas, Homemade, Blogging Marathon, Continental Cuisine, Tunisia

Posting a new pics of the paste that is made today...

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