TRAVEL THROUGH FOOD
Flavors of India
Mango Chutney (Sauce) Chicken Mahkani Rice Kheer (Indian Rice Pudding)
Mango Chutney
Inspired by Kimberly Killebrew
Prep Time: 15 min | Cooking Time: 1 hr | Total Time: 1 hr 15 min
INGREDIENTS
1 tbsp cooking oil (neutral tasting) 2 tsp fresh ginger, finely minced 2 cloves garlic, finely minced 1 red chili, sliced (optional: remove seeds and membrane for less heat) 2 tsp whole nigella seeds (optional but highly recommended for incredible flavor) 1 tsp ground coriander 1/2 tsp ground cumin 1/4 tsp turmeric 1/4 tsp ground cardamom 1/4 tsp ground cloves 1/4 tsp ground cinnamon 1/4 tsp salt 4-5 large mangoes (about 250-300 grams each), peeled and diced 2 cups white granulated sugar 1 cup white vinegar
DIRECTIONS
Heat the oil over medium-high heat in a medium stock pot. Sauté the ginger, garlic, and red chilies for a minute. Add the spices and sauté for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer.
Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.
This makes roughly 2 1/2 pints of mango chutney.
Chicken Mahkani
(BUTTER CHICKEN)
Inspired by At Her Table
Prep Time: 15-30 min | Cook Time: 30-45 min | Marination: Overnight | Total Time: 45 min - 1 hr 15 min | Serving Size: 4
INGREDIENTS
Chicken Marinade: 1 lb. boneless chicken breast, cut into 1/2-inch cubes 1/2 packet of Butter Chicken Masala (recommend buying the Shan brand from any South Asian grocery store) 1 tablespoon of oil 1/2 cup of yogurt
Butter Chicken Sauce: 3 tbsp of oil 1/2 tsp kasoori methi (substitute with: fenugreek seeds, maple syrup, or celery leaves) 1 tsp garlic paste 1 tsp ginger paste 1 tbsp chili powder 1/2 packet of Butter Chicken Masala 1 8 oz. can tomato sauce 1 quart heavy whipping cream 1/4 cup water 1 tbsp butter 1 pinch red pepper flakes Salt
DIRECTIONS
1. Marinating the chicken: Take one half of the Masala packet and mix with 1 tablespoon of oil and yogurt to create a paste. Coat the chicken in mixture and allow it to marinate for a minimum of 30 minutes but for up to 24 hours.
2. Preheat the oven to 350 degrees. Bake the chicken in the oven but remove it before it is fully cooked (15-20 minutes or while chicken is still soft).
3. Preparing the sauce: Heat the oil over medium heat in a large sauté pan. Add kasoori methi or substitute. In a separate bowl, mix together garlic and ginger pastes, chili powder, remaining half of Butter Chicken Masala packet, and a few drops of water. Stir to create a paste and then add paste to the sauté pan.
4. When you notice the oil and spices begin to separate after about 30 seconds to one minute, add the can of tomato sauce and stir. You may want to add some water to avoid sticking. Cook for about 5 minutes.
5. Add the heavy whipping cream and place on a low boil. Add the chicken and allow to cook for 15 minutes.
6. Add butter and red pepper flakes and allow to simmer for 10 more minutes.
7. Add salt to taste. Serve with naan or basmati rice.
Rice Kheer
(INDIAN RICE PUDDING)
Inspired by At Her Table
Prep Time: 10 min | Cook Time: 45 min | Total Time: 55 min | Serving Size: 4
INGREDIENTS
5 cups of milk 1 cup of rice and 1/2 cup of tapioca (it’s called sabodana at the Indian store) 1 cup of water 1 cup sugar Ground cardamom (a pinch) 1/2 cup of heavy whipping cream Sliced almonds (optional)
DIRECTIONS
1. Soak the rice and tapioca in a separate bowl of water.
2. Bring 1 cup of water and 5 cups of milk to a boil while stirring to avoid spillage. Add the rice-tapioca mixture. Let the rice and tapioca cook for about 15 minutes and keep stirring so it doesn’t stick. Remove from stove.
3. Blend it all together using a hand blender.
4. Put the mixture back on the stove on medium heat. Add one cup of sugar and a small amount of yellow/orange food color (the powdered color you add to biryani) so the Kheer looks more off white/cream-colored than white.
5. Add a half cup of heavy whipping cream and stir.
6. Add a small pinch of ground cardamom and stir.
7. Taste to see if more sugar is needed. The Kheer thickens more as it cools. Add milk and cook on the stove a little if you think it needs to be runnier. You can mix in sliced almonds or other garnishes if you’d like.
