Tag Archives: Spicy

Tangy meets spicy in this apricot chutney

I bought a batch of apricots from the farmers market and while they were yummy, they had a level of “new to the season” tartness to them.  Contemplating a variety of baking projects to use up the apricots, I hit upon an idea; could they take the place of tomatoes in a favorite, spicy chutney?

My excitement kicked up a couple of notches when I saw the farm fresh red onions waiting to be invited to this party.

Quickly, I assembled the ingredients.

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A few quick steps and out emerged a chutney which was fiery, tangy and super yummy!

Ingredients:

4 farm fresh apricots, seeded and cut into small chunks

2 farm fresh red onions, leaves removed and finely chopped

3 green chilies, finely chopped

1 clove garlic, finely chopped

1 1/2 inch piece ginger, finely chopped

1 tsp cumin seeds

1 tsp mustard seeds

1 dried red chilly

1 heaped teaspoon hot curry powder

2 tbsps oil (I used avocado oil)

Salt to taste

1 heaped tsp cilantro leaves for garnishing

How To:

Heat the oil in a flat-bottomed pan or wok and when hot, add the cumin seeds, mustard seeds and dried red chilly.  When the mustard seeds stop crackling, add the onions, green chilies, ginger, and garlic and fry till the onions turn brown.

Add the chopped apricots, toss with the onion mixture and cook covered till the apricots are close to done.  They should be easy to smash with a spatula.

Add the salt and curry powder, mix well, turn off the stove and garnish with fresh cilantro.

The chutney is ready in 15 minutes and goes beautifully with steamed rice, flatbread, as a spicy condiment with eggs and more!

PS: Everyone’s spice tolerance varies, so please feel free to adjust the chilies and curry powder to suit your palate.

First blush of love with kohlrabi

Yes, you might say that for someone who cooks often, I’ve been living under a rock.  I had never tasted kohlrabi and while I had spotted it at farmers’ markets, I had never adventured to cook with it.  But all that changed with a recent discovery – that it is a versatile vegetable that is low in carbs.

“What does it taste like?”, I asked my favorite farmer.  She said it had the slight spiciness of a radish married with the crispness of a green apple.  I proceeded to buy a bunch and cautiously tasted a slice.  The taste and the texture translated into my aha moment – this might be a good low carb substitute for potatoes in any number of dishes, enabling my husband to indulge in a version of some of his favorite high carb foods.

The stew that I created is a favorite from my childhood days.  Dad and mom made this concoction of ginger, green chilies, potatoes, onions and coconut milk which was the perfect accompaniment to steamed rice or fresh bread.  Out went the potatoes and in came the kohlrabis to make their debut in this simple, yummy comfort food which turned out to be a big hit.

Ingredients:

3 medium-sized farm fresh kohlrabi, skin removed and chopped into cubes

1 large red onion chopped into pieces the same size as the kohlrabi

6 green chilies, 2 finely chopped and four sliced vertically (less if you can’t tolerate heat)

1.5-inch piece ginger finely chopped

1 tsp salt (or more to taste)

1 cup coconut milk

How To:

Place all the ingredients except the coconut milk in a pan, cover the vegetables with water and cook covered till the kohlrabi is firm but done – a fork inserted should slide in easily, but the vegetable should retain its shape (about 15-20 minutes).  At this point, there will be some water in the pan, but it will not be watery.

Add the coconut milk, mix gently and simmer the mixture for a few minutes.

Turn off the stove and wait 10 minutes before serving the stew with steamed rice or bread.

The result is super yum and a gift for those on a low carb diet.

Tip:  You could also puree this and serve it as a soup and it tastes amazing, the combination of chilies and coconut milk playing a tropical dance on your tongue!

If you cook kohlrabi frequently, I’d love to hear your suggestions!

Spicy garlic naans – the keto way…..and no, I’m not kidding!

Indian breads are simply divine, especially steaming hot naans as they make their way from the oven to the table, waiting to be dribbled with butter and consumed with oodles of spicy vegetables.  But there is a caveat – they use a ton of flour which is not keto friendly at all.

Continuing in the spirit of one meal for all family members with a special adjustment for the hubby, I created these spicy, mini garlic naans.  They are totally yummy and pretty easy to turn out from prep to table.

Ingredients:

100 gms of fresh mozzarella cheese, broken into smaller pieces (you can also use shredded mozzarella cheese if that is easier)

50 gms almond flour

One tbsp finely chopped cilantro

Two cloves garlic, crushed

3 tiny slices of harbanero pepper (or chili pepper or any sweet pepper if you don’t like your food spicy)

Salt to taste

How To:

Preheat oven to 450 degrees fahrenheit.

Put the shredded or cut up pieces of mozzarella cheese in a microwave safe bowl and heat for 40 seconds or till mozzarella is melted (if a few bits remain, that’s okay).  Add the almond flour, cilantro, garlic, peppers and a wee bit of salt to taste and use your hands to quickly mix the ingredients into a soft dough (see picture below).  Set aside dough for 10 minutes.

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Divide the dough into five equally sized balls.

Spread a piece of parchment paper (cookie sheet size) on a cutting board, put a ball of dough on the paper, fold the parchment paper over the dough and gently roll it into a disc about 4.5 inches in diameter.  Gently lift the disc with a spatula and set it aside on a plate.  Repeat the process with the rest of the dough.

Now take the parchment paper you have just used and put it on a cookie tray.  Lay down the breads on the tray as shown below.

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Bake on the lower rack of the oven at 450 degrees farenheit for 5 minutes.  Gently turn each bread over with a spatula and cook for one additional minute.  Remove from tray and transfer to a plate immediately.

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Serve warm!