Food, Photos and Travel

Thursday, February 26, 2009

Major Grey's Chutney

Since the economy is conspiring against any future world travel plans I may have had, my only means of "getting away" these days is with food. We've been eating an abundance of spicy curries with this tropical mango curry, which is just what I need to survive the rest of this snowy winter.

Major Grey's Mango Chutney

• 4 cups prepared mango, about 5-6 medium
• 1 cup dark brown sugar
• 1 cup apple cider vinegar
• 1 cup yellow onion, chopped coarsely
• 3/4 cup golden raisins
• 1/2 cup lime, seeded, chopped
• 1/2 cup gingerroot grated
• 1/2 cup peeled, seeded and chopped orange
• 1/2 cup molasses
• 1/4 cup peeled, seeded and chopped lemon
• 3 cloves garlic minced
• 1 tbsp. mustard seed
• 1 tsp dried red pepper flakes
• 1 tsp. ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 2 tbsp finely chopped fresh cilantro


1. Peel, pit and coarsely chop mangos. Measure 4 cups.
2. Fill boiling water canner with water. Place 6 clean half pint mason jars in canner over high heat.
3. Combine mangos, sugar, vinegar, onions, raisins, lime, gingerroot, orange, molasses, lemon, garlic, mustard seed, red pepper flakes, cinnamon, cloves and all spice in a large stainless steel or enamel saucepan, Bring to a boil, stirring constantly. Boil gently, stirring occasionally, 30 minutes.
4. Place snap lids in boiling water; boil 5 minutes to soften sealing compound.
5. Add cilantro during the last 10 minutes of fruit-vegetable mixtures cooking time!
6. Ladle chutney into a hot jar to within 1/2" of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2". Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining chutney!
7. Cover Canner; return to boil, process 10 minutes at altitudes up to 1,000 ft. Remove jars. Cool 24 hours, Check jar seals. Sealed lids curve downwards.
8. Store in a dark cool place!

recipe from

Friday, February 20, 2009

Stuffed Dum Aloo

One of my favorite dishes in India was Dum Aloo. Typically it was whole new potatoes cooked in a creamy curry sauce, but occasionally the potatoes would be stuffed with a mixture of nuts, raisins, paneer cheese, and other flavorful goodies.

Stuffed Dum Aloo


3 Russet Potatoes- peeled and washed (try to get evenly shaped, oval ones)
1/4c Golden Raisins
1/4c Chopped Cashews
1/2c Paneer Cheese Cubes (I believe ricotta is a decent substitute)
1-2tsp Coriander Powder
1-2tsp Cumin Powder
1tsp Garam Masala
Handful Chopped Cilantro
1tsp Chilli Powder
1-2tsp vegetable oil
Salt to taste

1. Cut each potato in half, and scoop out contents so they resemble little cups (save the potato that you scoop out). I cut a little on the bottom too, so they sit flat.

2. Deep fry the potato cups until they are light golden brown. Drain on paper towels and set aside for later.

3. Deep fry paneer cheese cubes and the pieces of potato that were scooped out, until light golden brown. Drain on paper towels.

4. In a food processor add fried potato pieces, paneer cheese, raisins, cashews, coriander, cumin, cilantro, chilli powder, oil, and salt. Grind to a coarse, chunky paste.

5. Stuff each potato cup with filling. Set aside.


2-3tbs Butter Ghee (or vegetable oil)
3 Bay Leaves
4" Cinnamon Stick
1T Cumin Seeds
1.5c Finely Chopped Onions
2T Ginger-Garlic Paste
1/4c Ground Cashews
3/4c Tomato Puree
1T Turmeric
1-2T Curry Powder
1T Chilli Powder
2tsp Cumin Powder
2tsp Coriander Powder
1tsp dried Fenugreek Leaves (methi)
1-2c Water
Salt to taste
Heavy Cream to taste

1. Heat Ghee in deep wok or karahi

2. Heat bay Leaves, cumin Seeds, and cinnamon stick until seeds start to crackle and sputter

3. Add onions, sprinkle with salt, and continue to cook until onions start to brown. Make sure onions are well cooked.

4. Stir in ginger-garlic paste

5. Add tomatoes, cashews, turmeric, curry powder, chilli powder, cumin powder, coriander powder, and fenugreek leaves.

6. Continue to simmer over a med-low heat, and slowly add water.

7. Add stuffed potatoes (stuffing side up) and cover with sauce. Cover, and let simmer for approximately 10 minutes, stirring in heavy cream approximately half way through.

Wednesday, February 18, 2009

I know, I know...

It's been a long time since I have blogged. There's not a whole lot to talk about in January. It's cold, and there's lots of snow outside. That pretty much sums it up.

I've been spending the past few months slowly going through my images from India. I thought I would post some of my favorites...