Chutney Recipes

Copyright: Published in the United States by Denny Levin/ © Denny Levin

Published May 22, 2015

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Chutney Recipes

Table of Contents IntroductionChutney RecipesConclusionA Note About The AuthorNext StepsCheck Out Other Books

IntroductionChutney is a group of fixings connected with South Asian cooking produced

using a very variable mixture of flavors, vegetables, or natural product. Similarly aswith different fixings, for example, relish or mustard, chutneys are in light of anextensive variety of formulas and arrangement methods,[1] they fluctuate generally bygeology, they can extend from a wet to dry—or coarse to fine—and they can beconsolidated with a wide mixture of sustenances or utilized for plung.

In India, there is an inferred comprehension that these arrangements arelikewise newly produced using crisp fixings. Case in point, chutneys utilizing nutmegare arranged just when nutmeg is in season, in spite of the fact that chutneys can bemade out of a wide assortment of fixings and in this manner speak to numerous sortsof flavors and compositions. By and large, chutneys fall into two particular classes:naturally made arrangements for prompt utilization, and cooked arrangements plannedto keep the length of a year, which can be assembled further as indicated by theirsaltiness, sweetness, sharpness, or fieriness. Numerous formulas consolidate a fewcomponents of these essential flavors, and compositions range from coarsely hackedjelly to smooth sauces. Adroitly, they smudge the perfect refinement made in Westerncooking in the middle of jam and pickles.

The absolute most basic chutneys in India are those made with mangoes,coconut, sesame, peanuts, or the ground leaves of herbs, particularly mint orcoriander. Chutneys are served as sauces (side dishes) at Indian suppers, and trulywere just eaten on extraordinary events, for example, weddings or by the rich. SinceIndian freedom from Great Britain in 1947, the innovation of canning in glass jugshas now made business chutneys generally accessible all through the nation atmoderate costs. Customary cooked chutneys made for home utilization were by andlarge imbued or gradually cooked in the hot Indian sun over a time of a few days untilthey accomplished the right flavor and consistency. This strategy is still utilized incurrent India in homes which don't possess stoves. Indeed, numerous cookbookscomposed for Indians make no notice of stoves. Chutneys are presented with eachsupper in India, particularly as relishes with curries, additionally as sauces for hotdishes (particularly meats). They can be new or cooked, and are produced using awide assortment of fixings. They run in flavor from sweet or harsh, hot or gentle, orany blend of these; they can be thin or stout and can be made with organic products orvegetables or both.

Chutneys can be made from almost any combination of vegetables, fruits,herbs and spices. Chutneys are usually grouped into sweet or hot forms; both formsusually contain spices, including chili, but differ by their main flavours. India mixeseach bite of this conventional mango chutney. It's loaded with flavors with the chompof bean stew toward the end, a red hot expansion to a mellow fixing. This sort ofmeal is very delicious and it fulfills everyone’s expectations An inventive chutneybrimming with fiery fruitiness which will engage stew partners. It's ensured to

transform your frosty meats into an energizing dinner.

Chutney Recipes: 1. Chutney Chicken

MAKING:

12 chicken thighs1 (12 ounce) jar hot chutney1 (1 ounce) package dry onion soup mix

GUIDELINES:

1. Preheat oven to 375 degrees F (190 degrees C).2. Add chutney and dry soup mix in a medium sized bowl and combine to form a

mixture. Add salt and pepper for seasoning along with chicken pieces and mix.Take a 9x13 inch baking dish and in it place the seasoned chicken pieces. Pourchutney mixture over chicken.

3. Place the baking dish in the preheated oven and bake for 45 to 60 minutes, oruntil chutney sauce has turned brown and crunchy.

2. Chicken Chutney Sandwiches with Curry

MAKING:

1 roasted chicken with shredded meat, bones and skin removed3/4 cup cranberry and apple chutney1/4 cup whipped cream cheese2 teaspoons curry powder6 croissants, split

GUIDELINES:

1. Put chicken in a medium sized bowl. To it add chutney and cream cheese. Fortaste add curry powder and stir the mixture together. Serve after putting thismixture on the split croissants and spreading evenly.

3. Cherry Chutney Grilled Chops

MAKING:

2 cups cider vinegar2 teaspoons salt1 teaspoon garlic powder1 teaspoon dried basil1/2 teaspoon crushed red pepper flakes

8 bone-in pork chops1 (12 ounce) package frozen and thawed black cherries1 cup water1/2 cup white sugar2 tablespoons chopped fresh mint

GUIDELINES:

1. Take a large ceramic or glass bowl and in it add vinegar along with salt,garlic powder, basil, and red pepper flakes. Whisk the ingredients together.To this bowl add pork chops. Toss and flip the chops and mixture forcoating the chops. Place a plastic wrap over the bowl to cover it. Keep inrefrigerator for marination for 6 hours to overnight.

2. Preheat an outdoor grill for medium-high heat; oil the grate lightly.3. When the grill is heating in the mean while take a saucepan and in it add

cherries, sugar and also add water. Place the saucepan over medium lowheat. Stir occasionally and let it cook for 5 to 10 minutes till the sugardissolves completely.

4. Separate the pork chops from the marinade. The remove all the excessmoisture from them. Discard the remaining marinade.

5. On the preheated grill place and cook the pork chops till they are no longerpink in the center. Place and cook each side for 8 to 10 minutes. Reading ofan instant-read thermometer inserted into the center must be 160 degrees F(70 degrees C).

6. Pour the chutney over the pork chops. Add mint for garnishing.

4. Cilantro Chutney Chicken

MAKING:

1 (3 pound) whole chicken, cut into pieces2 teaspoons minced fresh ginger root2 teaspoons minced garlic1 bunch fresh cilantro1 teaspoon ground cumin1 jalapeno chile pepper, stem and seeds removed2 tablespoons lemon juice1/4 cup ground unsalted cashews1 cup heavy whipping creamsalt to taste

GUIDELINES:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Take chicken and remove its skin. Throw it. Then wash the chicken and pat itto dry. Mix together ginger and garlic. Rub this over the chicken. Take a 9x13inch baking dish and put chicken parts in it, cover with foil and Keep it aside.

3. Take a blender and in it put cilantro, cumin, jalapeno chili pepper and lemonjuice. Blend and form a puree by adding water if necessary till a smoothmixture is formed. Keep this aside. Take a small bowl; in it add cashews withthe cream. Pour it over the chicken after forming a mixture of this.

4. Place chicken at 350 degrees F (175 degrees C) and bake for 30 minutes tillchicken releases its juices. Remove the cover from the dish and then bake for15 more minutes. A gravy will be formed from the liquid present in the dish.

5. Take out from the oven. Add reserved cilantro chutney to the gravy in the dish.Combine it properly and serve with chicken.

5. Bison Tenderloin with Cherry-Onion Chutney

MAKING:

1 tablespoon olive oil1 (3 pound) bison tenderloin roast1 teaspoon kosher salt1 teaspoon dried thyme1/2 teaspoon coarsely ground black pepperCherry-Onion Chutney:1 tablespoon olive oil1 1/2 cups chopped onion3/4 cup packed brown sugar1/4 cup balsamic vinegar1/2 teaspoon ground cinnamon1/8 teaspoon ground clovesDash cayenne pepper3 cups frozen tart red pitted cherries1 medium pear, cored and choppedSalt and black pepper

GUIDELINES:

1. Preheat oven to 425 degrees F. Take a bison tenderloin roast and brush over it1 tablespoon of oil. Add together in a small bowl little salt, thyme, andcoarsely ground black pepper and stir. Rub in the mixture using your fingersand also sprinkle mixture evenly over bison tenderloin.

2. Take a shallow roasting pan and on its rack set place bison tenderloin. Roastthe bison tenderloin, uncovered, for 1 hour 10 minutes. The reading of theinstant read thermometer inserted in the meat’s center must be 135 degrees F

for medium rare. (For medium, roast for 45 to 50 minutes or until meatthermometer registers 150 degrees F.)

3. Take out the bison tenderloin and place it on a cutting plate. Cover it with foilafter covering it for 15 minutes. The reading of the thermometer inserted in thebison tenderloin after standing should be 145 degrees F to 160 degrees F.

4. Slice bison tenderloin across the grain. Place it on a plate and serve withCherry-Onion Chutney.

5. How to prepare Cherry-Onion Chutney: Take a large skillet and in it add 1tablespoon of oil. Heat the oil over medium-high heat. Add onions in hot oiland cook till they turn golden brown in color for 8 to 10. Take onions out fromskillet and keep them aside. Now in the skillet combine some brown sugar,vinegar, cinnamon, cloves and cayenne pepper. Boil the mixture. The simmerfor 15 minutes after adding cherries. Cook for 5 more minutes after addingpears till they turn soft. Add the onions and sprinkle salt and pepper forseasoning.

6. Pork Chops with Sweet Tomato Chutney

MAKING:

2 tablespoons vegetable oil1 teaspoon cumin seeds1/2 teaspoon mustard seed1 (2 inch) piece cinnamon stick1/2 teaspoon fennel seeds6 large tomatoes, cut into 8 wedges1 teaspoon cayenne pepper1 teaspoon salt, or to taste1 cup water1/2 cup white sugar1 inch thick 8 bone-in pork loin chops1 pinch salt and pepper to taste2 tablespoons vegetable oil

GUIDELINES:

1. Take a large skillet and add 2 tablespoons of oil in it. Heat it over mediumheat. In the oil add mustard and cumin seed along cinnamon stick. Keepcooking for about 1 minute till the seeds begin to pop and a fragrance comes.The in the skillet add fennel seed along with tomatoes. Add cayenne pepperand salt for seasoning. Cover the skillet after pouring water in it. Then keep iton low heat and simmer for 20 minutes till tomatoes turn very hot.

2. Turn the heat to high after adding sugar to the tomatoes. Cook for 3 minutes till

sugar has dissolved. The mixture will then turn glossy as you continue cooking.Remove from the heat and set aside.

3. Add salt and pepper for seasoning the pork. In the skillet add remaining oil andheat over medium-high heat. Fry the pork chops on each side for about 4minutes. Turn off the heat and keep it to rest.

4. Spread a table spoon of chutney over the pork chops and serve.

7. Curried Salmon with Summer Fruit Chutney

MAKING:

2 tablespoons curry paste2 tablespoons fresh lime juice4 (6 ounce) salmon fillets1 nectarines, pitted and diced2 plums, pitted and diced1/3 cup blueberries1/4 cup minced red onion1/4 teaspoon cayenne pepper3 tablespoons chopped fresh cilantro1 teaspoon fresh lime juicesalt and ground black pepper to taste

GUIDELINES:

1. Take a small baking dish and in it add lime juice and curry paste. Mix ittogether. To this add salmon and evenly coat it. Place a plastic wrap over thedish and cover it. Then for marinating place in refrigerator for 1 hour.

2. Meanwhile make the chutney by adding salt, nectarine, plums, blueberries,onion, pepper(cayenne), cilantro, lime juice in a bowl. For more taste addpepper in the bowl and stir. Till the salmon is ready refrigerate the chutney.

3. Preheat oven to 425 degrees F (220 degrees C).4. Take out the salmon and remove its plastic wrap. Put in preheated oven and

bake for 12 to 15 minutes till salmon can easily be flaked easily with a fork.Take out the chutney from the refrigerator and spread it evenly over each filletof salmon.

8. Indian Turkey Burgers with Lime, Cucumbers, and Chutney

MAKING:

4 large unpeeled garlic cloves1/2 teaspoon salt1/2 teaspoon black pepper

1 teaspoon ground coriander3/4 teaspoon ground cumin1/4 teaspoon ground cinnamon1/8 teaspoon ground cloves1 1/4 pounds ground turkey1 (10 ounce) package frozen chopped spinach, thawed and dried2 tablespoons minced fresh ginger1 jalapeno pepper, seeded and minced1/2 large cucumber, sliced thin1 tablespoon fresh lime juice1/4 cup Major Grey Chutney4 small pita breads of 4 inches each

GUIDELINES:

1. Take a small skillet. In it add some garlic. Put the skillet and heat for 5 minuteson medium-high heat. When the Garlic becomes spotty brown in color thentake it away from the heat and peel it. Keep it aside after peeling it.

2. Take a small bowl and in it add coriander, salt, pepper, 1/2 tsp. cumin,cinnamon and cloves.

3. Take a medium sized bowl and put turkey in it after breaking it up. In the bowladd jalapeno, garlic, spinach, spice mixture and ginger. Combine the mixturelightly with a fork by stirring it. Make 4 equal portions of turkey. Toss the meatto make a ball out of it. Flatten it with fingertips by patting it about 4 1/2inches wide. Put in the refrigerator.

4. Take a small bowl and it put cucumber, lime juice, 1/4 tsp. cumin and salt fortaste. Put in refrigerator.

5. For charcoal grill: On one side of grill build a fire. Replace rack. Placeburgers on the rack when the coal is covered with white ash. Cook them aftercovering. After cooking each side for 5 minutes, turn the burger till they arecooked completely.

9. Grilled Goat Cheese and Mango Chutney Sandwich

MAKING:

2 slices sourdough bread2 ounces goat cheese, or more to taste1 1/2 tablespoons (or more) mango chutney1 tablespoon butter

GUIDELINES:

1. Take one slice of bread and spread goat cheese on it. On the other side of the

slice spread mango chutney. Make a sandwich of bread slices together aroundthe goat cheese and chutney.

2. Take small skillet and in it add butter. Melt it over medium-low heat. Place thesandwich bread on the melted butter and cook for 2 to 3 minutes in each side.Press each side occasionally against the skillet to melt the cheese. Use aspatula for pressing. Cook till the bread becomes golden brown in color.

10. Broiled Chicken Breasts with Chutney-Lime Glaze and Broccoli Slaw

MAKING:

6 medium 2 pounds chicken breasts skinless and boneless. The tenderloinsmust be cut or pulled away, breasts must be of almost even thickness4 teaspoons ground corianderSalt6 tablespoons Major Grey Chutney1 lime, quartered6 tablespoons frozen limeade concentrate1/4 teaspoon hot red pepper flakes1/4 teaspoon ground ginger1 1/2 tablespoons vegetable or canola oil1 (15 ounce) package broccoli slaw3 medium green onions, thinly sliced1 large carrot, coarsely grated1/4 cup chopped fresh cilantro

GUIDELINES:

1. Place oven rack close to broiler element. Turn the oven on high heat. Take amedium bowl and in it add coriander. Sprinkle salt over it in good quantity.Then add chutney in it. Mix. Now add chicken breasts (and tenderloins) in themixture and coat them completely with it by tossing. Take a wire rack and on itput the skinned side up of the chicken over a foiled-lined pan; broil for 8minutes without turning until chicken is cooked through. The colour of thechicken will turn spotty brown.

2. Meanwhile, prepare limeade concentrate (no need to thaw) by adding pepperflakes and ginger and then whisk it together. Now add oil in it. Take a mediumsized bowl and in it add broccoli slaw, green onions, carrot and cilantro. Alsoadd dressing and coat by tossing.

3. Take chicken out of the oven and put it on a plate. For taste put some limejuiceover the chicken and serve with slaw.

4. Take 2 separate leak proof containers for packing chicken and slaw. Beforeconsumption either heat the chicken in microwave or consume along with slaw

at room temperature.

11. Red Chicken

MAKING:

1 cup all-purpose floursalt to tasteground black pepper to taste1 whole chicken, cut into pieces1 tablespoon butter1 onion, chopped1 cup tomato sauce1/2 cup water3 1/2 tablespoons chutney3 1/2 tablespoons white sugar3 1/2 tablespoons distilled white vinegar1 tablespoon Worcestershire sauce1 tablespoon paprika1 teaspoon ground dry mustard1 dash hot pepper to taste

GUIDELINES:

1. Preheat oven to 350 degrees F (175 degrees C). Take a 9x13-inch baking dishand grease it with oil.

2. Take a plastic zipper bag and in it add flour, salt, and black pepper. Nowclose the bag and for mixing all the ingredients shake it. After shaking putchicken pieces in the bag and shake again to coat them with the mixture. Takethe baking dish and put chicken pieces on it.

3. Take a skillet and in it add some butter. Heat it on medium heat and let it melt.Then add onions in the heated oil and cook for 5 minutes till their texture turnstranslucent. Take the chicken pieces and add the cooked onions in it. Now takea small bowl and in it add tomato sauce and water. Mix them and along withthat add vinegar, chutney and Worcestershire sauce. Now add sugar, paprika,ground mustard, and for more spice add hot pepper. Combine by mixing till thesugar dissolves completely. Spread this mixture sauce over the chicken

4. Now place the chicken in a pre heated oven and bake for 1 hour till the sauceis bubbling. Color of the chicken is not pink anymore and the juices run clear.The reading of instant-read thermometer inserted near the bone must be read165 degrees F (74 degrees C).

12. Bobotie

MAKING:

2 onions, thickly sliced3 cups water, or as needed1 tablespoon vegetable oil1 slice white bread1 cup milk2 pounds lean ground beef1 tablespoon curry powder2 eggs1 tablespoon white sugar2 teaspoons salt1/2 teaspoon ground black pepper1/2 teaspoon turmeric (optional)2 tablespoons vinegar3 tablespoons chutney6 almonds1/2 cup raisins4 bay leaves

GUIDELINES:

1. Take a saucepan and add water in it. Heat water over medium heat and let itboil. Then add onion in it. Lower the heat and cook the onions for 3-5 minutestill their color turns translucent. After that take them out and chop them finely.

2. Take a skillet and add oil in it. Heat the oil over medium heat and in it addsome onions and cook them by stirring till they turn slightly brown in color.

3. Preheat oven to 350 degrees F (175 degrees C). Take a 7x11-inch baking dishand grease it with oil.

4. Soak the slice of bread in the milk and set aside the milk after squeezing it outof the bread. Take a large mixing bowl and crumb bread into it. Add in thismixing bowl ground beef, curry powder, raisins, 1 egg, sugar, vinegar, salt,black pepper, turmeric, chutney and almonds.

5. Take the greased baking dish. Put the mixture in the baking dish. Place bayleaves inside the meat and bake for 1 hour in the pre heated oven.

6. Take a bowl and add egg with 3 tablespoons of the drained milk. Beat to forma mixture. Bake for 30 more minutes after pouring this mixture over the meat.

13. Sweet Orange Chicken I

MAKING:

1 (2 to 3 pound) cut chicken1/2 cup chutney1/2 cup mayonnaise1/4 cup orange soda3/4 cup water1 teaspoon poultry seasoningsalt to taste

GUIDELINES:

1. Preheat oven to 350 degrees F (175 degrees C).2. Take a 9x13 inch baking dish. In the dish put chicken pieces. Take a medium

bowl and in it add chutney and mayonnaise. Then add soda and water.Combine the ingredients to form a mixture. Take the chicken pieces and pourthe mixture on it. Pour it over the chicken pieces. For seasoning sprinkle somesalt on the mixture.

3. Place the pieces in the dish inside the preheated oven and bake for about 30minutes, till it is cooked thoroughly and has lost ass the pink color inside.

14. Baked Mango-Ginger Swordfish

MAKING:

2 pounds swordfish steaks2 tablespoons lemon juice1/2 cup dry sherry1 tablespoon minced fresh ginger root1 cup mango chutney

GUIDELINES:

1. Take a shallow bowl. In the bowl put swordfish steaks. Combine dry sherry,lemon juice, mango chutney and ginger in a small bowl. Stir the ingredients toform a mixture and pour it on swordfish steaks. Keep turning the steaks to coatthem completely.

2. Refrigerate for 1 hour after covering them for marinating.3. Preheat oven to 350 degrees F (175 degrees C).4. Place the swordfish steaks in it and pour marinade over them in a medium

baking dish. Use marinade to baste the steaks and bake in pre heated oven for20-30 minutes till fish is easily flaked with a fork.

15. Grilled Ham and Cheese With a Twist

MAKING:

1/4 cup mango chutney4 slices crusty bread, cut diagonally from a large loaf6 slices black forest ham4 slices white Cheddar cheese2 tablespoons butter, softened

GUIDELINES:

1. Take two slices of bread and spread chutney on both the sides. Then put ham, 3slices on each bread and then 2 slices of cheddar cheese

2. On top of the cheese put the remaining slices of bread. Then spread butter onboth the outer sides of the sandwiches.

3. Take a large skillet and cook sandwiches on it over medium heat. Cook eachside for 2-3 minutes till it turns golden brown in color and all the cheese melts.

16. Sticky Chicken

MAKING:

13 cut up chicken pieces1/4 cup vegetable oil1/2 cup ketchup1/2 cup chutney2 teaspoons minced garlic1 teaspoon salt1 teaspoon coarse ground black pepper2 teaspoons hot pepper sauce1/2 lemon, juiced

GUIDELINES:

1. Take a shallow casserole dish. Put chicken pieces in it.2. Take a mixing bowl and in it add oil, ketchup and chutney. For taste add garlic,

salt, pepper sauce, black pepper, and lemon juice. Combine the ingredients toform a mixture and put chicken pieces in it.

3. Bake for 20 minutes at 400 degrees F (205 degrees C). Lower the heat to 325degrees F (165 degrees C). Continue baking for 30more minutes. The chickenpieces will turn soft and will be completely cooked.

17. Best Bobotie

MAKING:

2 tablespoons vegetable oil

2 medium onions, minced1 1/2 pounds ground beef1 cup milk2 slices Texas toast thick-sliced bread1/2 cup raisins1 teaspoon apricot jam1 tablespoon hot chutney1/2 tablespoon curry powder1 teaspoon salt1/2 teaspoon ground black pepper1 large egg1 pinch salt1 bay leaf

GUIDELINES:

1. Preheat oven to 350 degrees F (175 degrees C). Take a 9x13-inch baking dishand use oil to lightly grease it.

2. Take a large skillet and add oil in it. Heat the oil over medium-high heat. Addonions in heated oil and cook them till they turn soft. In this add ground beefbroken into pieces and cook till they turn brown in color

3. Take a shallow dish. Add some milk in it for soaking bread. Set the excessmilk aside after squeezing it out of the bread. Add beef mixture to the bread.Then add raisins, black pepper, apricot jam, chutney and curry powder. Addsalt for taste. Take the prepared baking dish and transfer mixture into it.

4. Bake for 1 hour in the preheated.5. Meanwhile, take a small bowl and add reserved milk, egg, and a pinch of salt.

Then whisk to form a mixture. Pour over top of the dish. Place a bay leaf on thetop

6. Bake the bobotie again for 25-30 minutes in the oven till the top of bobotieturns golden brown in coor. Remove bay leaf and serve.

18. Curried Chicken with Rice

MAKING:

2 1/2 pounds cut up chicken pieces3 tablespoons olive oil3 tablespoons curry powder1 (12 ounce) jar chutney1 red bell pepper, thinly sliced1 lime, cut into wedges1/8 cup chopped green onion

1/4 cup chopped peanutsGUIDELINES:

1. Take chicken and rinse it. Then pat it dry. Heat oil in a large skillet till it isalmost hot. Add chicken, skin side down. Cook the chicken till both sides turnslight brown in color. Put curry powder, red bell pepper and chutney in thechicken. Cook over medium low heat and simmer for 30 minutes. Add limewedges, chopped scallions and peanuts as topping on the chicken.

19. Chicken Curry Croissants

MAKING:

4 skinless, boneless chicken breast halves1 tablespoon peanut oil1 teaspoon curry powder4 plain croissants, split in half4 tablespoons chutney4 tablespoons mayonnaiselettucetomato slicesred onion slicessalt and pepper to taste

GUIDELINES:

2. Take a skillet, in it add curry powder and stir over medium heat till you get afragrance. In the skillet add oil and chicken. Cook the chicken for about 5 to 8minutes on each side, or until done in the seasoned oil.

3. Take chutney sauce and spread it on one side of each croissant. Takemayonnaise and spread it on the other side. Fit croissant in the chicken bycutting them into slices. Add a layer of lettuce along with tomatoes, and redonion. Serve after sprinkling salt and pepper according to taste.

20. Grilled Caribbean Chicken

MAKING:

3 skinless, boneless chicken breasts1/4 cup orange juice2 tablespoons fresh lime juice2 tablespoons mango chutney2 teaspoons grated fresh ginger1 tablespoon olive oil

1/2 teaspoon hot pepper sauce1 teaspoon minced fresh oregano2 cloves garlic, minced

GUIDELINES:

1. Take a nonporous glass dish or bowl and mix orange and lime juice. Then addto this, ginger, oil, chutney, cloves, pepper sauce and oregano. To this mixtureadd chicken. To coat the chicken toss it in the mixture and place it inrefrigerator for marinating overnight.

2. Put the chicken in Preheated grill and cook to medium high heat or set oven tobroil

3. Take chicken out from the oven (remove of remaining marinade) and grill orbroil the chicken 6 inches from the heat source.

21. Curried Mango Chicken

MAKING:

1 tablespoon butter1 onion, chopped3 minced cloves of garlic2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces3 tablespoons curry paste1/2 cup mango chutney1 (28 ounce) can drained and diced tomatoes

GUIDELINES:

1. Take a skillet and add butter in it. Melt it over medium-high heat. Add onionand garlic in the butter and cook for 2 to 3 minutes till the onions aretranslucent. Then add the chicken and cook for 30 seconds. Stir while cooking.To evenly coat the chicken paste add curry to it. Transfer the chutney andtomatoes into the pan. Keep cooking for 10 minutes till chicken breasts is nolonger pink in the center and the juices run clear.

22. Easy Chicken Korma

MAKING:

3 tablespoons olive oil3 tablespoons butter2 large chopped onions6 tablespoons plain yogurt2 tablespoons mango chutney

4 minced cloves of garlic2 teaspoons turmeric powder1 teaspoon chili powder2 teaspoons garam masala2 teaspoons salt4 chopped chicken breast halves, skinless and boneless1/3 cup sliced almonds

GUIDELINES:

1. Preheat oven to 350 degrees F (175 degrees C). Take a 2 quart baking dish.Grease it lightly with oil.

2. Take a skillet and add oil and butter in it. Heat it over medium heat. Addonions in the skillet and cook till they become soft.

3. Take a food processor and in it add onion, chutney, garam masala, yogurt,mango, garlic, turmeric, and chili powder into its bowl. Blend the ingredientstogether to form a sauce of the consistency of cream. If necessary, add water oryogurt. Take a baking dish and place chicken in it. Spread the onion sauce overthe chicken.

4. Place the baking dish in preheated oven and bake for 30 minutes till thechicken is cooked through. Add almonds on the chicken top as topping.

23. Bobotie from Boschendal Manor House

MAKING:

1 slice day-old bread1 cup milk2 tablespoons vegetable oil2 large onions, chopped2 cloves garlic, minced1 tablespoon curry powder2 pounds ground lamb1/2 cup raisins4 (2 inch) pieces lemon zest12 blanched almonds, chopped1/4 cup lemon juice3 tablespoons chopped mango chutney1 egg1 tablespoon white sugar1 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon ground turmeric

1 eggGUIDELINES:

1. Preheat oven to 350 degrees F (175 degrees C). Take a 2 quart baking dish andgrease it with butter. In a shallow dish place bread. On the top of bread poursome milk. Let it soak.

2. Take a skillet and in it add some vegetable oil. Heat it over medium-high heat.Add onion and garlic in the oil and cook for 5 minutes till they turn light brownin color. Lower the heat to medium-low. Stir and add curry powder in it. Setthe skillet aside after cooking for 2 more minutes.

3. Meanwhile take a large bowl and in it add raisins, lemon juice, chutney,ground lamb, lemon zest, almonds, and 1 egg. Add the soaked bread in thelamb mixture after squeezing excess milk from it. Keep the remaining milk.Add salt, sugar, pepper, and turmeric for seasoning. Mix the lamb mixture andonions properly till they combine. Transfer this into the greased baking dish.Keep the top level of the mixture in the dish, even.

4. Put in the preheated oven and bake for 1 hour. Take the remaining eggs and addremaining milk and beat thoroughly. Then pour evenly on the top of thecasserole. After pouring place the casserole in the oven and bake for 15-20minutes till the top has turned golden brown in color and the custard is set.

24. Peking Duck

MAKING:

1 (4 pound) whole dressed duck1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground white pepper1/8 teaspoon ground cloves3 tablespoons soy sauce1 tablespoon honey1 orange, sliced in rounds1 tablespoon chopped fresh parsley5 green onions1/2 cup plum jam1 1/2 teaspoons sugar1 1/2 teaspoons white vinegar, distilled1/4 cup finely chopped chutney

GUIDELINES:

1. Take the duck and rinse it inside and out. Then dry it by patting. Discard thetail of the duck after cutting it off. Combine cinnamon, nutmeg, cloves, ginger,and white pepper in a small bowl. Take one teaspoon of the mixture andsprinkle it into the cavity of the duck. In the remaining spice mixture add soysauce. Rub this mixture over the outer side of the duck to cover it. Take a greenonion and put one half of it inside the duck’s cavity after cutting it into half.Refrigerate the bird over night or at least for 2 hours after covering it.

2. On a rack in a big enough wok or pot place the duck with its breast side up.Then add a little water in the pot and steam the duck. Keep adding more waterif necessary. After steaming take the duck out and drain all the water from itallowing the juices to run.

3. Preheat the oven to 375 degrees F (190 degrees C). Take a roasting pan andplace the duck in it with its breast side up. Prick the duck’s skin all over usinga fork.

4. Allow to roast for 30 minutes in the preheated oven. Meanwhile, take a smallbowl and in it add 2 tablespoons of soy sauce and honey. Combine them toform a mixture. Then take the duck out of the oven after 30 minutes and brushthe honey and soy sauce mixture all over it. Keep it back in the oven and turnthe heat up to 500 degrees F (260 degrees C). Roast till the skin has turned richbrown in color for 5 minutes. Take out of the oven before the skin chars.

5. To make duck sauce take plum jam with the sugar, vinegar and chutney in asmall serving bowl. Take the remaining green onions and chop them. Placethem in a separate bowl. Take a plate and put the duck on it. Use orange slicesfor garnishing along with fresh parsley. For dipping use onions and plumsauce.

25. Curried Pork Chops and Cauliflower with Basmati Rice

MAKING:

1 1/2 cups uncooked basmati rice3 cups water4 cups florets of cauliflower4 (4 ounce) trimmed pork chops1 1/2 teaspoons curry powdersalt to tasteground black pepper to taste1 teaspoon olive oil2 1/2 teaspoons curry powder2 teaspoons all-purpose flour1/2 cup low-sodium chicken broth1/2 cup buttermilk

1/4 cup apple chutney6 green onions, chopped, divided

GUIDELINES:

1. Take a saucepan and add rice and water in it. Heat it over high heat. Lower theheat to medium-low. Cover the rice and simmer for 20-25 minutes till the ricehas swollen and become soft.

2. Now take a steamer and place it into a saucepan. Fill the saucepan with waterjust below the bottom of the steamer. Boil the water over high heat aftercovering and then add cauliflower and cover it again. Steam the cauliflowerfor 4-5 minutes till it becomes tender. Them take it out of the steamer and keepit aside.

3. Take pork chops and season them with 1 1/2 teaspoon of curry powder. Addsalt, and pepper for taste. Take a large skillet and add olive oil in it. Heat theoil over medium-high heat. In the skillet containing oil add pork chops andcook them for 3 minutes on each side till the pork has lost its pink color on theinside. Put the cooked pork on a plate and cover them keep warm.

4. Take 2 1/2 teaspoons of curry powder and flour and sprinkle them inside thesame skillet. Combine chicken broth, apple chutney and buttermilk. Allow thecurry to thicken. In this add half green onion and cauliflower. Cook till thecauliflower is completely heated. Serve 3/4 cup of rice on each plate. Put apork chop on the top of each rice portion. Over the pork chops put curry sauceover pork chops. For garnish sprinkle green onions.

26. Turkey Tenderloins

MAKING:

1 pound turkey tenderloins3 tablespoons soy sauce1 tablespoon mustard, Dijon style2 teaspoons crushed rosemary, dried

GUIDELINES:

1. Take a sealable plastic bag. Place turkey tenderloins in it close the seal and setaside.

2. Mix together soy sauce, mustard and rosemary in a small bowl. After themixture is formed take the turkey and coat it by pouring the mixture over it andshaking the bag.

3. Refrigerate for 1 to 4 hours shaking once or twice and allow it to marinate.4. Preheat oven on the broiler setting. Place the turkey on the broiler pan rack

after taking it out from the marinade. Turn the turkey once after broiling 4

inches from heat for 20-22 minutes till meat is completely cooked. On insertinga fork the juices must run clear. Slice the turkey and serve with CranberryChutney on the side.

27. Mango Chicken Kabobs

MAKING:

1/4 cup olive oil2 teaspoons minced fresh ginger root1 teaspoon lemon juice1 teaspoon orange juice1 teaspoon brown sugar1 pinch white sugar4 chicken breast halves cut into pieces of the size of a bite , skinless, bonelesssalt to taste3 peeled, diced and seeded mangoesSkewers

GUIDELINES:

1. Combine lemon and orange juice, olive oil, ginger root, brown sugar, andwhite sugar in a shallow bowl. After the mixture is formed in it place thechicken breasts.

2. Keep in refrigerator for marinating for 30 minutes.3. Take a grill and preheat it on high heat. Sprinkle salt as seasoning on the

chicken, and alternately thread chicken and mango onto skewers.4. Grease the grill grate lightly with oil. Cook the skewers for 15. Turn the

chicken to cook it from all the sides.

28. Turkey Tenderloins

MAKING:

1 pound turkey tenderloins3 tablespoons soy sauce1 tablespoon mustard, Dijon style2 teaspoons crushed rosemary, dried

GUIDELINES:

1. Take a sealable plastic bag. Place turkey tenderloins in it close the seal andset aside.

2. Mix together soy sauce, mustard and rosemary in a small bowl. After themixture is formed take the turkey and coat it by pouring the mixture over it

and shaking the bag.3. Refrigerate for 1 to 4 hours shaking once or twice and allow it to marinate.4. Preheat oven on the broiler setting. Place the turkey on the broiler pan rack

after taking it out from the marinade. Turn the turkey once after broiling 4inches from heat for 20-22 minutes till meat is completely cooked. Oninserting a fork the juices must run clear. Slice the turkey and serve withCranberry Chutney on the side.

29. Fragrant Chicken Curry

MAKING:

2 tablespoons curry powder1 teaspoon ground ginger1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon cayenne pepper2 tablespoons vegetable oil1 large onion, halved and thinly sliced3 garlic cloves, minced1 rotisserie chicken, skinned and boned, meat pulled into large chunks1 (13.5 ounce) can light coconut milk1 (14.5 ounce) can diced tomatoes1 (14.5 ounce) can chicken broth

To serve:

Cooked basmati ricechopped fresh cilantromango chutney

GUIDELINES:

1. Tale a small bowl. Add spices in it and mix them. In a Dutch oven or a smallsoup kettle heat some oil over medium-high heat. In this heated oil add onion.Sauté for 8-10 minutes till the onions turn golden.

2. To this add garlic. Sauté for 30 seconds till you get a fragrance. Add spices.Toast for 30seconds-1 minute till you get a fragrance. Now in this put chicken.For coating with the spices stir it. In it pour coconut milk. Then add tomatoesand broth. Cook uncovered for 20 minutes on simmer till flavors blend andstew is thick.

3. Turn off the heat. For topping sprinkle with cilantro. Serve with rice alongwith chutney.

30. Bifana

MAKING:

3/4 cup white sugar1/3 cup cider vinegar1 tablespoon minced fresh ginger root1 tablespoon garlic powder1 teaspoon ground cumin1/2 teaspoon ground cinnamon1/2 teaspoon ground cloves1/4 teaspoon dried red chile pepper4 cups diced rhubarb1/2 cup chopped red onion1/3 cup golden raisins1 1/2 pounds pork tenderloin2 teaspoons ground cuminsalt and pepper to taste1 tablespoon olive oil4 sprigs fresh cilantroMAKING:

1. Chutney Preparation: Take a large saucepan and in it add sugar and vinegar.Then add ginger, garlic, cloves, cumin, cinnamon and red pepper. Heat on lowheat and allow simmering. Stir till the sugar gets dissolved completely. Addraisins, rhubarb and onion. Cook for a few minutes till the rhubarb is soft afterincreasing the heat to medium. The mixture will become slightly thick. Turn offthe heat and allow it to cool.

2. Preheat oven to 400 degrees F (200 degrees C).3. Pork Preparation: Take pork and sprinkle cumin on it. Also add salt and

pepper for taste. Take a skillet and in it add some oil. Heat the oil and then addpork. Cook for 5 minutes till it becomes brown on all sides.

4. Take a roasting pan and put the pork in it. Spoon pork with 6 tablespoons ofchutney. Put it in preheated oven and bake. Cook for 25 minutes. The readingof instant read thermometer inserted into center must be 145 degrees (63degrees C). Take the pork out and slice it in the form of medallions. Addcilantro sprigs for garnishing and serve with chutney.

31. Indian Style Sheekh Kabab

MAKING:

2 pounds lean ground lamb

2 finely chopped onions1/2 cup finely chopped fresh mint leaves1 tablespoon ginger paste1 tablespoon green chile paste2 teaspoons ground cumin2 teaspoons ground coriander2 teaspoons paprika1/2 cup finely chopped cilantro1 teaspoon cayenne pepper2 teaspoons salt1/4 cup vegetable oilSkewers

GUIDELINES:

1. Combine onions, cilantro, ground lamb, mint, and ginger chile paste in a largebowl. Add cumin, cayenne, coriander, paprika, and salt for taste. Refrigeratefor two hours after covering the mixture.

2. Take around 1 cup of handful lamb mixture and around the skewers formsausages with it. Spread the meat along with even thickness and keep in therefrigerator till you want to grill them.

3. Preheat grill on high heat.4. Grease the grate of the grill generously with oil and put the kabobs on the grill.

Cook till they have evenly turned brown in color, for 10 minutes.

32. Grilled Lamb Burgers

MAKING:

1 1/4 pounds ground lamb1 egg1 teaspoon dried oregano1 teaspoon dry sherry1 teaspoon white wine vinegar1/2 teaspoon red pepper flakes (crushed)4 minced cloves of garlic1/2 cup chopped green onions1 tablespoon fresh mint, chopped2 tablespoons freshly chopped cilantro2 tablespoons dry bread crumbs1/8 teaspoon salt1/4 teaspoon ground black pepper5 hamburger buns

GUIDELINES:

1. Take an outdoor grill and preheat it for medium-high heat. Oil the grate of thegrill lightly.

2. Mix the lamb, egg and oregano in a mixing bowl. Then in the same bowl addsherry, vinegar, red pepper flakes, garlic, green onions along with mint,cilantro, bread crumbs, salt, and pepper and combine together with your handsuntil evenly blended. Shape in the form of five patties.

3. Place the burgers on the preheated grill and cook per side on medium rare for4 minutes till the burgers are cooked to your desired degree liking. The readingof instant-read thermometer inserted into the center must be 160 degrees F (70degrees C). serve them with buns.

33. Tandoori Chicken Burgers

MAKING:

1 pound ground chicken1 small chopped red onion1/2 cup chopped fresh cilantro2 tablespoons ground red chile pepper if desired2 tablespoons non-fat plain yogurt1 tablespoon tandoori paste1 tablespoon lemon juice1 tablespoon fresh parsley, finely chopped2 teaspoons ground cumin1 teaspoon red pepper flakes if desired1 teaspoon garlic paste1 teaspoon ginger paste1/2 teaspoon garam masala1 cup bread crumbs1 egg2 tablespoons extra-virgin olive oil

GUIDELINES:

1. Take a large bowl and in it place cilantro, red pepper flakes, chicken, redonion and chili powder in it. Also add yogurt, tandoori paste, lemon juice,parsley, cumin, garlic paste, ginger paste, and garam masala in it and combinetogether to form a mixture. Marinate by refrigerating for 2 days after coveringthe mixture with a plastic wrap.

2. Preheat oven to 350 degrees F (175 degrees C).3. In chicken mixture add eggs and bread crumbs. Shape to form patties. Take a

baking sheet and place the patties on it.4. Bake each side in the preheated oven for 5-8 minutes till the patties are cooked

through.5. Take a skillet and in it add some olive oil. Heat the oil over medium heat.

Cook per side of the burgers for 7-8 minutes till they turn brown in color. Thereading of an instant-read thermometer inserted into the center must be 165degrees F (74 degrees C) minimum.

34. Instant Vegetable Patties

MAKING:

2 baked, peeled and cubed potatoes2 tablespoons vegetable oil1/2 teaspoon cumin seeds1/2 teaspoon ground turmeric1 teaspoon ground coriander1/2 cup thawed frozen green peas2 fresh green chile pepperssalt to taste1/4 teaspoon chili powder1/2 teaspoon lemon juice1 (8 ounce) can refrigerated crescent roll dough

GUIDELINES:

1. Preheat oven to 350 degrees F (175 degrees C).2. Take a large pot and add water and salt in it. Add potatoes and cook for 15

minutes till the potatoes are tender but still firm. Take them out and drain them.3. Take a medium saucepan and place it over medium-low heat. Add oil in it and

heat it. Then add cumin seeds in the oil. When they start spluttering addturmeric and coriander. Then add cubed potatoes along with peas and greenchile peppers. For taste add salt and chili powder. Cook for 5 minutes withoccasional stirring. Add some lemon juice in it.

4. Roll out crescent dough. Take the potato mixture and fill it in each roll forminga patty with each roll.

5. Bake for 20 minutes till the roll turns brown in color, in a preheated oven.

35. East Indian Chicken with Tomato, Peas, and Cilantro

MAKING:

2 tablespoons olive oil1 onion, minced

1 teaspoon curry powder1 teaspoon dry mustard8 tomatoes, diced4 cloves garlic, crushed2 teaspoons garam masala1 teaspoon ground cumin1 teaspoon salt4 skinless and boneless chicken breasts cut in pieces of 1 inch each1 cup frozen peas1/4 cup chopped cilantro

GUIDELINES:

1. Take a large pan and add oil in it. Heat it over medium heat. Add onion, currypowder, and dry mustard in the hot oil and cook for 5 minutes till the onionturns golden brown in color and is tender. Add tomatoes, garlic, cumin andgaram masala and salt in it. Heat over medium-low heat and simmer for 40minutes till tomatoes have broken down and ingredients have blended.

2. In the tomato mixture add chicken and stir for 15 to 20 minutes till it has lost itspink color in the center. Cook for 1 minute after adding peas. Turn off the heat.Add cilantro as seasoning.

36. Vegetable Biryani

MAKING:

2 tablespoons olive oil or ghee (clarified butter)1 red onion, cut into 1/2-inch dice1/2 teaspoon cumin seed1 (1 inch) piece cinnamon stick7 peppercorns1 tablespoon ginger garlic paste1 tomato, diced1/2 cup water1/2 cup peas1/2 cup diced carrot1/2 cup diced potato1 cube chicken bouillon1 teaspoon salt1/4 teaspoon ground red chile pepper1/4 teaspoon black pepper1/2 teaspoon garam masala1/4 teaspoon ground turmeric

4 cups water2 cups rinsed and drained basmati rice

GUIDELINES:

1. Take a large Dutch and add ghee in it. Melt the ghee in the oven over mediumheat. In the melted ghee add onion and cook for 3 minutes till they turn goldenin color. Then add cinnamon stick, cumin seed and peppercorns in the oven.Cook for 3 minutes when the cumin seeds begin to splutter and all the spicesare cooked and a fragrance is obtained.

2. Now add tomatoes, ginger garlic paste and 1/2 cup water. Cook till the waterevaporates after allowing to simmer for 5 minutes. Then add peas, carrot, andpotato. Add salt, turmeric, chicken bouillon, red chile, black pepper and garammasala for taste. Mix well and cook for 3 more minutes after covering.

3. In the above mixture add 4 cups of water. Boil over high heat. When the waterstarts boiling lower the heat to medium and add basmati rice. Then simmer for10 minutes. Continue cooking for 10-15 minutes after lowering the heat till therice has softened.

37. Tomato Squash Dish

MAKING:

1 onion, finely diced1 chopped green bell pepper1 clove crushed garlic1/2 cup grated carrots2 tablespoons olive oil2 halved and sliced in the form of strips yellow squash2 zucchini, halved and sliced into strips4 finely chopped tomatoessalt to tastepepper to taste

GUIDELINES:

1. Take a skillet and add oil in it. Heat the oil and in it add onion, garlic, choppedgreen bell pepper and carrots in it. Cook till the texture of the onions turntransparent.

2. In the skillet also add zucchini, tomatoes, and yellow squash. Stir theingredients. Let them cook till they become soft.

3. Add salt and pepper on the vegetables as seasoning for taste.

38. Graham Crusted Pork Chops

MAKING:

4 thick cut pork chops2 cups graham cracker crumbs1 teaspoon ground cinnamon1 teaspoon curry powder1/2 teaspoon rosemary, dried1/2 teaspoon salt1/2 teaspoon ground black pepper1 beaten egg

GUIDELINES:

1. Preheat an oven to 375 degrees F (190 degrees C).2. Take a pork chop. Rinse it and pat it dry. In a plastic bag (re-sealable) add

cinnamon, curry powder, graham cracker crumbs, rosemary, salt, and pepper init. In the beaten egg dip the pork chops. Place them in the plastic bag and shakeit to coat the chops completely.

3. Take a 9 x 13 inch baking dish. Grease it and place the pork chops in it. Bakefor 40 minutes till the pork loses all its pink color in the center. The reading ofinstant-read thermometer inserted into the center must be 145 degrees F (63degrees C).

39. Tandoori Grilled Chicken

MAKING:

2 cups plain yogurt3 tablespoons garam masala2 pounds chicken breasts, boneless and skinless6 pita breads

GUIDELINES:

1. Preheat grill for medium heat.2. Combine tandoori spice and yogurt in a large bowl. After forming the mixture

keep ½ cup of it for basting. To remaining sauce, add chicken and keep in therefrigerator for 1 hour to marinate.

3. To prevent sticking grease the grate of grill lightly with oil. Put chicken on thegrill. Cook per side of the chicken for 5 to 6 minutes. Baste the chicken withthe reserved yogurt marinade frequently and cook.

40. Pear and Brie Quesadillas

MAKING:

2 flour tortillas, 10 inches2 ounces sliced Brie cheese1/2 pear, cored and thinly sliced1 pinch ground nutmegsalt to taste

GUIDELINES:

1. Take a tortilla. Place brie cheese slice on it. Place pear slices on the cheeselayer. Use nutmeg and salt for sprinkling on the top as per taste. Place thesecond tortilla on the top of it.

2. Take a skillet and spray it with cooking spray. Place the quesadilla in theskillet. Heat over medium heat. Cook the quesadilla on each side for 3 minutestill it turns golden brown in color and the cheese. Cut into four or eighttriangles, and serve immediately.

41. Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

MAKING:

1 cup apricot nectar1 cup apricot preserves2 tablespoons ginger root, freshly minced1 tablespoon honey3/4 cup soft unsalted butter3 tablespoons chopped fresh sage1 1/2 teaspoons salt1 teaspoon ground black pepper2 tablespoons unsalted butter3 onions, thinly sliced6 ounces thinly sliced shallots22 pounds whole turkey1 (14.5 ounce) can chicken broth1 teaspoon chopped fresh thyme1 teaspoon dried sage1 (14.5 ounce) can chicken brothSalt to tastepepper to taste

GUIDELINES:

1. Preparation of Glaze: Take a large saucepan and in it add ginger, apricot

nectar, preserves, and honey. Boil this mixture and lower the heat to medium-low. Simmer for 15 minutes till the mixture is thick and is reduced to 1-1/4cups.

2. Preparation of herb butter: Take a small bowl and in it add 3/4 cup unsaltedbutter at room temperature, salt, 3 tablespoons chopped fresh sage, and pepper.Combine to form a mixture and keep it aside.

3. Preparation of onion mixture: Take a heavy large skillet and add 2 tbsp ofunsalted butter in it. Melt it over medium heat. Then in the skillet add onionsand shallots. Sauté for 20 minutes till the contents become very soft and lightbrown in color.

4. The preparation of glaze, herb butter, and onion mixture can be done 1 daybefore and they can be stored. Cover the separately and chill. Bring herb butterto room temperature before continuing.

5. Place the oven rack in lowest position of oven. Preheat to 400 degrees F (205degrees C).

6. Take the turkey and rinse it. Then use paper towels to pat it dry. Add salt andpepper in the turkey cavity. Put it on the rack, and set in large roasting pan.Loosen the turkey skin by sliding a hand in it. Take the herb butter at roomtemperature and spread half of it under the skin over turkey breast. Spoonstuffing inside the cavity of the turkey. Take a saucepan and put the remainingherb butter in it. Keep the saucepan over medium heat and allow the butter tomelt. Take this melted butter and brush it on the outer side of the turkey. Tielegs together loosely to hold shape of turkey.

7. Keep in the oven for roasting the turkey for 30 minutes. Lower the temperatureof oven to 325 degrees F (165 degrees C). Baste occasionally with pandrippings and roast turkey 1 hour 30 minutes. Roast for 45 minutes more aftertenting the turkey with heavy duty foil. Now add onion mixture, 1 can broth,thyme, and 1/2 teaspoon chopped fresh sage to pan and cook and roast themixture for 15 minutes. Take the turkey and brush it with ½ cup of hot glaze.Do not cover the turkey and roast it till the meat thermometer inserted intothickest part of thigh reads 180 degrees F, or until juices run clear whenthickest part of thigh is pierced with skewer. Use glaze to brush the turkeyoccasionally and when the liquid evaporated add more broth to it. Bake theunstuffed turkey for about 40 minutes and stuffed turkey for about 1 hour 10minutes. After the turkey is prepared place it on a large plate and use foil totent it. Keep it for 30 minutes. Reserve mixture in pan for gravy.

8. Take a large bowl and transfer the contents of the pan into it through a strainerset over the bowl. Spoon fat from pan juices in bowl. Take a blender and putonion mixture in it for blending. Also add 1 cup pan juices to blender. Blendtill a smooth puree is obtained. Add more pan juices and chicken broth if thesauce becomes thin in order to maintain the desired consistency level. Take a

large saucepan and transfer the sauce in it. Allow it to boil. Let it cook for 5minutes till its color becomes deep and skimming off of foam occurs. Addpepper and salt for seasoning.

42. African Curry

MAKING:

1 tablespoon olive oil1 finely chopped onion2 peeled and chopped cloves of garlic1 bay leaf1 (14.5 ounce) drained can whole peeled tomatoes2 teaspoons curry powder1/8 teaspoon salt1 (2 to 3 pound) whole chicken cut in pieces, skin and bone removed1 (14 ounce) can unsweetened coconut milk1 lemon juice

GUIDELINES:

1. Take a large skillet. Add olive oil in it and heat over medium heat. In theskillet add bay leaf, onion and garlic. Sauté till the onion turns light brown incolor. Now add tomatoes, curry powder, and salt in the skillet. Cook for 5minutes. Add chicken and cook for 15-20 minutes till its juices run clear and ithas lost all its pink color from the inside.

2. Lower the heat of the skillet to low. Stir occasionally and add coconut milk.Cook for 10 minutes and add lemon juice and serve.

43. Ham Cake-ettes

MAKING:

1 cup finely chopped cooked ham1 1/2 cups cold mashed potatoes3 finely chopped green onions1 egg1 tablespoon Dijon mustard1/2 teaspoon dried dill weed1/2 teaspoon salt1/2 teaspoon ground black pepper1 1/2 divided cups panko bread crumbs1/2 cup vegetable oil

GUIDELINES:

1. Take a bowl and in it add green onions, dill weed, ham, mashed potatoes andegg. Then add Dijon mustard, salt, black pepper, and 1/4 cup panko breadcrumbs and combine properly to form a mixture. Add ¼ cup of bread crumbs ifthe mixture formed is too moist.

2. Take a shallow bowl. Put the remaining panko bread crumbs in it3. Take 1/3 cup of the mixture. Shape in the form of a ball. Press on the top to

form into the shape of a patty. Coat the patty with the bread crumbs by pressingit against them in the shallow bowl. Remove the loose bread crumbs. Repeatwith remaining mixture.

4. Take a skillet and add vegetable oil in it. Heat it over medium heat until veryhot. Place 2-3 patties in it at a time and pan-fry till they turn golden brown incolor. Cook each side for 3-4 minutes.

44. Sweet Lamb Curry

MAKING:

3 tablespoons all-purpose floursalt and black pepper to taste3 1/2 pounds cubed lamb stew meat6 divided tablespoons butter2 large finely chopped onions2 tablespoons brown sugar3 tablespoons curry powder1 large peeled, cubed and cored Granny Smith apple1 cup chicken stock1/2 cup raisins1 tablespoon lemon juice

GUIDELINES:

1. Take a plastic bag and add salt, pepper and flour in it. Now in the bag add thelamb. Close the bag and shake it till the lamb is coated evenly with the flour.Take a large pot and put half butter in it. Heat it over medium-high heat. Putlamb in small batches in it and cook each side for 5 minutes till it turns goldenbrown in color.

2. Lower the heat to medium. Then add remaining butter. Add onions and cookfor 5 minutes till their texture turns translucent and they become soft. Now addgranny smith apples, chicken stock, brown sugar, curry powder, raisins, andbrowned lamb in the pot. Boil over medium-high heat. Now reduce the heat tomedium-low. Cover. Simmer for 1 to 1 ½ hours till the lamb becomes very soft

and tender. Cook for 2 minutes after adding lemon juice and then serve.

45. Shrimp Curry (My Dear Mudder's Version)

MAKING:

5 tablespoons butter1/2 cup minced yellow onion2 1/2 teaspoons curry powder1/2 cup all-purpose flour1 1/2 teaspoons white sugar1 1/4 teaspoons salt1/4 teaspoon ground ginger2 cups milk1 cup chicken broth1 1/2 pounds shelled cooked and deveined medium shrimp1 teaspoon lemon juice4 cups cooked rice

GUIDELINES:

1. Take a large pot. Add butter in it. Heat it over medium heat and melt the butter.Add onion and curry powder in hot butter and cook for 5 minutes till onion istender and translucent. Then in the pot add ginger, flour, sugar and salt. Cookand stir till all the contents are completely blended.

2. In the onion mixture add chicken broth and milk. Stir constantly and cook for 5minutes till the mixture becomes thick and hot.

3. In the milk mixture add shrimp and cook for 3-5 minutes till shrimp are heatedcompletely. Then add lemon juice in it.

4. Take a plate and spread 2/3 cup cooked rice on it. Place1 cup shrimp currymixture in the center of the rice ring. Do the same with remaining rice andshrimp. Add seasoning as required.

46. Millet Pie

MAKING:

1 cup water1 cup oats1 1/2 cups water1 cup millet1/2 cup diced onion1 teaspoon ground allspice1/2 cup diced carrot

1/2 cup diced celeryground black pepper to taste1/2 cup diced potato1/4 cup safflower oil1/4 cup tamari sauce1/4 teaspoon ground nutmeg4 whole clovessalt to taste1 pastry double crust pie of 9 inches1 beaten egg

GUIDELINES:

1. Take a saucepan. Add 1 cup water and oats in it and boil. Simmer for 10minutes after lowering the heat and allow the water to be absorbed. In aseparate saucepan add millets and ½ cups of water. Boil them. Simmer for 20minutes after reducing the heat till the millet is tender and soft and all the wateris absorbed.

2. Preheat oven to 350 degrees F (175 degrees C).3. Take a large bowl and in it add safflower oil. In oil and add potato, cloves,

oats, millet, onion, carrot, celery, tamari, allspice and nutmeg. Also add salt,and black pepper and combine all the contents to form a mixture.

4. Take a 9-inch pie pan and press 1 pie crust pastry in it. Add filling in the piecrust and place second pie crust pastry on the top of it and pinch together theedges of both the pastries. Take a fork and pierce a few areas of the top crustto allow pie to ventilate during baking. Use beaten egg for brushing on the topof the pastry.

5. Place the pie in the preheated oven and bake for 40 minutes till its crust hasturned golden brown in color.

47. Bobotie (South African Meatloaf)

MAKING:

1 tablespoon butter2 diced onions2 eggs1 cup milk1 cup old-fashioned oats3/4 cup golden raisins1/4 cup slivered almonds2 tablespoons vinegar2 tablespoons curry powder

1 tablespoon white sugar2 teaspoons salt3/4 teaspoon ground turmeric1/4 teaspoon ground black pepper2 pounds lean ground beef4 bay leaves1 egg1/4 cup milk

GUIELINES:

1. Preheat oven to 350 degrees F (175 degrees C). Take a large baking dish andgrease it with oil.

2. Take a skillet and add butter in it. Heat it over medium heat. Add onions andcook for 5-7 minutes till they turn brown in color.

3. Take a large bowl and add sugar, oats, 2 eggs, 1 cup milk, raisins and almondsin it. Also add vinegar, curry powder, salt, turmeric, and black pepper andcombine the ingredients together to form a mixture. In the mixture add groundbeef and onions and mix them properly. Take the greased baking dish and putbeef in it. Spread the beef evenly and place bay leaves on the top.

4. Place the baking dish in pre heated oven and bake for 30 minutes. Take thebeef out and remove and drain excess fat from it.

5. Take a bowl and add 1 egg and 1/4 cup milk in it. Beat to form a mixture. Pourthis over the beef.

6. Put it back in the oven and bake for 30 minutes till the top of it turns brown incolor. After 30 minutes take it out and serve after removing the bay leavesfrom the top.

48. Curried Grilled Lamb Chops with Raisin-Apple Sauce

MAKING:

1/4 cup butter1 tablespoon olive oil3 cups chopped onion1 clove garlic, crushed2 tablespoons curry powder1 tablespoon ground coriander1 tablespoon ground cumin2 teaspoons salt2 teaspoons white pepper1 teaspoon dried thyme1/2 seeded and finely chopped lemon, unpeeled

3 cups peeled, chopped and cored apples1 cup applesauce2/3 cup dark raisins2/3 cup golden raisins1 tablespoon water, if required6 (4 ounce) lamb chops1 teaspoon seasoned salt

GUIDELINES:

1. Take a saucepan and in it add butter and olive oil. Heat over medium heat,melt the butter. Add onions and garlic and cook for 8 minutes till the istranslucent. Now add applesauce, cumin, curry powder, coriander and salt inthe saucepan. Also add lemon, white pepper, thyme, apples, dark raisins, andgolden raisins and combine the contents properly. Boil this mixture and reducethe heat to simmer. Cover the saucepan and simmer for 1 hour till the sauce hasthe consistency of applesauce and the raisins become plump and starting tobreak apart. If sauce becomes too thick add water to maintain consistency.

2. Take an outdoor grill and preheat it medium heat. Grease the grate lightly withoil. On the lamb chops sprinkle some seasoned salt.

3. Put the chops on the grill and cook them till they have turned brown in color.Cook each side for 3-5 minutes on medium rare to your desired level of grillmarks and pink color on the inside. The reading of an instant-read thermometerinserted into the center of a chop, not touching bone, must be about 145degrees C (65 degrees C). Serve the lamb chops with the sauce.

49. Easy Turkey Curry

MAKING:

3 cups water1 1/2 cups uncooked rice1/4 cup minced onion1 tablespoon butter1 (10.75 ounce) can condensed cream of mushroom soup1 (6 ounce) can drained and sliced mushrooms1/4 cup milk1 cup sour cream1/2 teaspoon curry powder2 cups shredded/chopped cooked turkey meat

GUIDELINES:

1. Take a saucepan and add water in it. Allow it to boil. The and rice in the

saucepan and stir it. Cover it and reduce the heat. Simmer for 20 minutes.2. Take a medium sized saucepan and add butter in it. Melt the butter after

keeping it over medium heat. Add onion and Sauté till they turned translucent.Lower the heat to a simmer, and add milk, mushroom soup and drainedmushrooms in it. Stir and heat the mixture allowing it to become smooth. Afterthe mixture has turned smooth add turkey meat, sour cream and curry powder init. Keep stirring while it all heats through. Simmer on low for 20 to 25 minutesafter covering. Pour the curry mixture on the rice and serve.

50. Super Easy Samosa Pie

MAKING:

1/3 cup salt5 cut in half Yukon Gold potatoes1 cup frozen peas1/2 teaspoon ground black pepper1/2 teaspoon ground coriander1 (15 ounce) thawed package pastry for double crust 9-inch pies1 tablespoon mint, freshly chopped

GUIDELINES:

1. Preheat oven to 400 degrees F (200 degrees C).2. Take a pot and fill it with water. Add salt in it and boil. Then add potatoes in it

and let it cook for 12minutes till the potatoes become tender. Take the potatoesout of the pot and mash them till they are chunky.

3. In the mashed potatoes add peas, pepper, and coriander.4. Take the pie crust and place it in a 9-inch pie dish. Fill it with potato mixture.

Add mint on the mixture. Over this filling place the second pie and pinch theedges of both crusts to seal them together.

5. Put the dish in the preheated oven and bake for 15 minutes till golden browncolor is obtained on the top of the crusts.

ConclusionThank you again for downloading this book! I hope you enjoyed reading about my book on

In India, there is an inferred comprehension that these arrangements arelikewise newly produced using crisp fixings. Case in point, chutneys utilizing nutmegare arranged just when nutmeg is in season, in spite of the fact that chutneys can bemade out of a wide assortment of fixings and in this manner speak to numerous sortsof flavors and compositions. By and large, chutneys fall into two particular classes:naturally made arrangements for prompt utilization, and cooked arrangements plannedto keep the length of a year, which can be assembled further as indicated by theirsaltiness, sweetness, sharpness, or fieriness. Numerous formulas consolidate a fewcomponents of these essential flavors, and compositions range from coarsely hackedjelly to smooth sauces. Adroitly, they smudge the perfect refinement made in Westerncooking in the middle of jam and pickles.

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A Note About The Author

Feel free to contact Denny Levin at denny.ebook@gmail.com

Check out their Amazon profile here: Denny Levin

Next Steps

- Write me an honest review about the book – I truly value youropinion and thoughts and I will incorporate them into my next book,which is already underway.

Check Out Other Books Go ahead and click on the links below to check out the other great books published!