Tag: Indian

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Sweet Tomato Chutney

Perfect for dipping!

It being that time of year, we’d hoped to bring you a recipe for Pan de Muerto, but we weren’t super happy with the recipe we tested. Maybe next year. Instead, we’ll have something completely different.

The other night we decided that we’d have something simple for dinner, something a bit lighter, yet something tasty. We’d had a larger breakfast out, and we just couldn’t face eating a large dinner, so we decided on Crispy Cauliflower Nuggets. With some sort of dipping sauce. We could have gone with something easy, such as chipotle mayonnaise, but we remembered this recipe we wanted to try.

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Kashmiri Chutney

This is another “lost recipe.” Unlike the Corn nuts from yesterday, we remember this recipe because we like it. A lot. It’s a super simple chutney that you can make in just a few minutes, plus, it’s quite adaptable by using other fruits or nuts. Since this recipe never seems to have been posted, we don’t seem to have photos, or really anything else to go with it, so we can’t even give credit where it’s due. Enjoy anyway.

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Nectarine Chutney

nectarine chutney

nectarine chutney
A great use for substandard nectarines.

We almost never buy nectarines or peaches at the store, no matter how cheap. Regardless of the price, they aren’t worth it. They’re generally crunchy, or mealy, or bruised, and never, ever good. So, we just say no, and move on to something that’ll taste good. This week, though, we came up with the idea of making Nectarine Chutney; something like that, with all the extra spices and flavors, and the long, slow cooking, should be okay using store-bought nectarines. At least, it won’t be too bad.

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Yellow Curry Powder

yellow curry powder

yellow curry powder
Freshly made curry powder!

A couple of weeks ago, when we were making Coconut Curry Simmer Sauce, we used up the last of our curry powder. We put it on our grocery list, even though we mentioned that curry powder is simply a mix of spices, and, that in India, nearly every family has its own version. We, even though we’re dedicated Scratchers, somehow missed the idea that we could make our own curry powder. How did that happen?

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Coconut Curry Simmer Sauce

coconut curry simmer sauce

coconut curry simmer sauce
Our simmer sauce and a few veggies make a quick meal.

Just the other day we were in the store looking for coconut. We use a fair amount, mainly in our Best-ever Scratched Granola, which we make roughly every two weeks. As you’d suspect, that coconut is the sweetened flaked variety. But, on this shopping trip, we saw some Bob’s Red Mill unsweetened coconut that was being discontinued, with a sale price to match. We figured that it wouldn’t hurt our Best-ever Scratched Granola to have something more natural, plus unsweetened coconut might get us to make something savory.

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Potato and Pea Samosas

potato and pea samosas

potato and pea samosas
Nearly as tasty — without deep frying!

Often, when we go out to dinner at an Indian restaurant, we order a sampler appetizer, consisting of pakoras, samosas, and the like. Sometimes we like these even better than the meal; not surprisingly, because they’re usually deep-fried. Well, we don’t deep-fry here in the Scratchin’ It Kitchen, mainly because of dealing with all that oil, so, we figured, why not bake samosas instead?

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Pineapple Chutney

pineapple chutney

pineapple chutney
Sweet! Sour! Spicy! Tasty!

Several times a year, we see fresh pineapples on sale, which we buy without even knowing how we’ll use them. This time, we went with a version of Pineapple Chutney. It’s slightly different from the Roasted Chili Pineapple Chutney we made a couple of years ago, and we think this is the better of the two.

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