Gunda Achaar

Pickles (achaar) are synonymous with Indian cuisine. Most Indian food is paired with a side of achaar to enhance the flavors of the dish. Achaars are typically made from variety of vegetables and fruits. In most Indian household there are always two to three achaars available at all time, and often times, a dish will be paired with more than one achaar.

For my very first homemade achaar I chose a vegetable called gunda (bird lime). They can be categorize as a berry and are very popular among Gujrati-Indians.  This achaar is simple to make. However, first it needs deseeding and the stickiness needs to be removed.

Prep:

1.5 lbs Gunda (bird lime)
10-15 Serrano chilies
1/2 tsp turmeric
2 tsp salt
Lemon juice (enough to soak both the gunda and chilis)

Cut the gundas in half (I suggest wearing gloves for this part) and deseed. Then, take the chili and slit it half way. Transfer both the gunda and chilies in a container--add turmeric, salt, and enough lemon juice to cover the both the gunda and the chilies. Set aside for 4-5 days, this will remove the stickiness and give it a lemon flavor.

Now for the achaar itself:

Ingredients:

3 tbsp achaar masala (should be readily available at local Indian store)
1 tsp turmeric
3.5 tbsp coriander & cumin masala
2 tbsp ginger-garlic paste
3/4 cup of oil
1 tsp kashmiri chili 

In a bowl combine achaar masala, turmeric, coriander & cumin masala and set aside.

In a pot heat oil on high, and then add ginger-garlic paste and stir for a minute and add masala from the bowl we had set aside. Cook for only 1 minute or two until fragrant. Turn off the heat and add the kashmiri chili, set it aside until the mixture cools down.

Once the masala-mixture cools down, strain the gunda and chili and add it to the masala-mixture. Combine the mixture thoroughly. 
  

  

Beef Vindaloo

On Monday, for dinner I made a South-Indian dish called beef vindaloo. What attracted me to this particular dish was it's name, vindaloo, it's one of the words that just fun to say-it just rolls of your tongue, vin-da-loo!!. 

There are two main components of vindaloo:  chilies and spices.  The more chilies you use, the bigger the punch it will pack. However, not everyone in my house can handle spicy food, so I made a mild vindaloo.  You can adjust the level of chilies according to your taste. 

Spices, on the other hand, make the dish. It is very much spiced based and includes a few more then my previous recipes. 

I was very happy with the way it turned out. However, as I was doing my research on how to make this dish, I came across several different versions.  Hopefully I will get a chance to make the "traditional" vindaloo that is spicy and includes the use of vinegar.

I served this dish with white rice, but I could have added more water to make it saucier.

Ingredients: (serves 4)

*Beef (1 lbs)
1/2 cup diced onion
1 1/2 tsp mustard seeds
*1 dry red chili 
1 tsp ginger-garlic paste
1 tsp cloves
3 cardamom
1 1/2 cinnamon stick
1/2 tbsp peppercorn
1 tbsp cumin
3/4 tsp turmeric
2 tbsp lemon juice
4 tbsp olive oil
Salt 
Cilantro 

Method:

In a coffee/spice grinder, add dry red chili, cloves, cardamom, cinnamon sticks, peppercorn, cumin, and grind to a fine masala powder. Transfer the masala mix in a bowl, and combine it with ginger-garlic paste and turmeric. Set it aside.

In a pan, heat olive on medium heat and add mustard seeds. Once the mustard seeds start to pop add onions. When the onions start to turn light golden brown add the beef and stir for few minutes. 

Then mix in the masala which was set aside, and add salt to taste.  Stir the mixture for few minutes until  it is fragrant. Add approximately 1/2 cup of water and bring it to simmer. 

Lastly, add lemon juice, and on a low heat partially cover the vindaloo until the liquid is half reduced and the meat is cooked thoroughly.  Once done, garnish the dish with chopped cilantro.


*Note: you can adjust the number chilies according to your taste.  For the list of Indian spices revert to previous post.  

Coconut Chicken Curry

My all time favorite Indian dish has to be my Mom's coconut chicken curry. I could eat this everyday and never get tired of it. The combination of coconut with the rest of the ingredients gives it a rich creamy taste. Plus is versatile enough to serve with this with either rice or naan. 

I called my Mom up to get the recipe and it turns out it is pretty straight forward. It requires basic ingredients, few minutes of prep work and the pressure cooker does the rest. I am so proud of myself that it turned out really well (yay!). After few fiascoes, things are starting to looking upward.    

Ingredients: (serves 4)

Skinless chicken thighs (4 pieces)
1/2 onion
1 tomato
1 green chili
1 tsp ginger-garlic paste
1/4 tsp turmeric
Salt 

1/2 can of coconut cream

Cilantro
1/2 cup water

Method:

For this recipe, first chop the chicken thighs in half so you will have total of six pieces, and place them in the pressure cooker. Chop the onion and the tomato, and slit the green chili halfway and place it in the pressure as well. Add the ginger-garlic paste, turmeric, and salt (to taste). 

Mix all the ingredients together and on a medium heat let this sauté for approximately 30 minutes. Then add 1/2 cup of water, close the pressure cooker, and let it cook till the first whistle goes off. Turn off the heat and let it sit there until the pressure is released. Open the pressure cooker, and add the coconut cream. I used 1/2 a can, but you can add less or more depending on the consistency you want. Lastly, add cilantro for garnish.

Enjoy!