Are any of you superb cooks or food connoisseurs? We're hoping our
readers enjoy great food as much as we do. After all, don't each of us crave
Indian & Pakistani cuisine from time to time?
PLEASE share your favorite dishes with us, especially if the ingredients
are generally available and the recipes easy to make!
I cannot compose a more humorous introduction to chutney attributed
to the famous, though likely fictious, Major Grey. You will enjoy
this bit from an unnamed author... Unicorn@Indenial.com, who never
replied to my appreciative inquiry.
"Most of us here in the US think of Major Grey's chutney,
when we think of chutney, IF we think of chutney at all. It is
a good example of preserved chutneys, and although preserved chutneys
are available in India, nobody there has ever heard of Major
Grey. Nonetheless, someone was inspired to write this little ditty:"
All things chickeny and mutt'ny
Taste far better when served with chutney
This is the mystery eternal:
Why didn't Major Grey make Colonel?
* * * * *
Here are two delicious "Major Grey Chutney" recipes
offered by Sylvia Staub, who assures us they are "drop-dead
Major Grey Type Mango Chutney
- 3 lbs semi-ripe mangoes (about 4)
- 2-1/2 lbs white sugar
- 4 oz fresh ginger
- 3 oz garlic
- 1 level teaspoon chili powder
- 12 cloves
- 2 or 3 sticks cinnamon
- 2 oz raisins (optional)
- 2 oz slivered almonds (optional)
- 1-1/2 pints cider vinegar
- salt to taste (1-1/2 oz)
Skin mangoes and slice flesh into one- to two-inch thin slices.
Then cook together with sugar until sugar is dissolved. Add all
other ingredients and let boil gently for approx. half an hour.
Cream Cheese & Mango Chutney Spread
- 1 8-oz pkg of cream cheese (at room temperature)
- 1/2 cup Major Grey’s mango chutney
- 1/4 cup chopped fresh cilantro (coriander leaves)
- 1/2 teaspoon curry powder
Stir together by hand or mix in processor, then transfer to small
crock and serve with crackers. (Can be made two days ahead, covered
and refrigerated. Bring back to room temperature before serving.)
--Readers may email Sylvia at: firstname.lastname@example.org
While researching the origins of "Major Grey Chutney," we came
across an article on
chutneys in various cuisines. We have posted
it for your gastronomic education, including a link to the source
site, which is focused on food facts & recipes.
I do not remember where I found this yummy sounding roti recipe.
Tried to track down the most likely sources and was unsuccessful
in retracing my steps. So...if it is your recipe I have "borrowed" -
THANKS! and my apologies that I cannot give the cook or the website
This is ONE of MANY recipes for Aloo Roti...so PLEASE if it is
not to your liking...so sad, too bad nah!!! (smile)
Roti is a generic name for unleavened bread. These rotis are filled
with delicious spicy mash potatoes before frying them. The potatoes
for the filling retain a floury texture when cooked in the skins
before peeling. You may prefer to use a cooked and mashed vegetable
other than potato. The rotis are quite filling and make a good sandwich
substitute for lunch served with a beetroot raita and a chutney.
Allow 1 hour or more resting time for the dough. These quantities will make
* * * * *
- 250g/8 oz potatoes
- 1 large onion, finely chopped
- 1 fresh green chilli, seeds discarded, finely chopped
- 1 tbsp finely chopped fresh coriander leaves
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp salt
- 2 cups sifted atta flour
- 1/2 tsp salt
- 1 tbsp ghee
- 3/4 cup water at room temperature
- Extra flour for dusting
- 3 tbsp melted ghee
Cook the potatoes in their skins, then cool, peel and cut them
into large pieces. Add the onion, chilli, coriander leaves, cumin
powder, garam masala and salt and mash into the potatoes. Set aside.
Put the sifted flour into a bowl with the salt and rub in the
ghee. Gradually add the water and mix to a dough. Knead to a soft
pliable dough on a work surface for 10-15 minutes. Return to the
bowl and cover with a moist cloth. Leave to rest for 1 hour or longer.
Knead again with moistened fingers. Divide into 8 portions and
roll into balls. Flatten the balls with the palm of your hand and
cover with a moistened cloth for 10 minutes.
Dust the work surface and rolling pin with atta flour and roll
out the balls to circles about 10 cm/4 inches. Put a spoonful of
the spicy potato mixture in the centre. Pull the edges up over the
filling and pinch together to make a pouch. Lightly moisten your
hands with water or a little ghee and gently roll into a ball.
Dust the rolling surface and rolling pin with more flour. Gently
and lightly roll the rotis out to about 13 cm/5 inches.
Heat the griddle, dribble a teaspoon of melted ghee over the surface
and put a roti in the centre. After a few seconds, dribble a few
drops of ghee round the edge, cook for 1 minute, turn and do the
same for the other side. The rotis should be golden on both sides
and served as soon as possible. If they need to be kept warm for
a short while, wrap them individually in foil.