CHUTNEYS:

Red Chutney
This recipe yields about TWO (4 - 6 oz.) jars of chutney.

Ingredients:
8 red hot chilies or 5 Habanera
1 red bell pepper
10 cloves garlic or more
1/3 cup lime juice
1/3 cup tomato sauce
1/3 teaspoon sugar
1 teaspoon salt or to your taste

Method:
Blend the first 4 ingredients in the blender until smooth. Then add the tomato sauce, sugar and salt. Taste and add salt or lime juice accordingly.

Green Chutney
This recipe can be made with any of the following ingredients instead of just peanuts:
Almonds, Cashew Nuts, Daariya, Ganthiya or Dessicated Coconut.
This recipe yields ONE (6 - 8 oz.) jar of chutney.

Ingredients:
6 jalapenos
10 cloves garlic or more
1 green bell pepper
1 raw mango
1/3 bunch cilantro
1/3 cup fresh lime juice
1/3 cup water
½ cup ground peanuts, almonds, cashew nuts, daariya, ganthiya or desiccated coconut
1 teaspoon salt
1 teaspoon roasted jeeru/cumin (optional)
¾ teaspoon sugar

Method:

Blend the first 7 ingredients in a blender until smooth.
Add ground peanuts and blend.
Add salt, jeeru and sugar and blend again.
Taste and add salt or lime juice accordingly.

Miscellaneous Chutneys
Contributed by: Fatema Somji

Crushed Chillie Chutney
1 cup crushed, dried red chillie flakes
¾ cup sugar
¾ cup vinegar
¼ cup water
4 cloves of garlic
1 tsp salt

Combine all ingredients together, boil for about 5 minutes and then blend.

Date Chutney
1 cup chopped dates
1 cup lemon juice
¾ cup sugar
1 tsp salt
1 cup (or less) chopped green chillies

Mix all ingredients together and set aside in a jar, for 24 hours.

Instant Lemon Athano
5 big yellow lemons
1 cup sugar
1 ½ tsp salt
½ tsp hardar (haldi)

1/3 cup fresh, red chillies blended with enough vinegar to form a paste.Chop lemon into small pieces and remove seeds. Mix with salt, hardar, sugar and chillie paste. Set aside for half-an hour or till it becomes a little watery. Blend well.hicken Kebabs with Rice

CHICKEN KABOBS
Demonstrated by: Zahra Nathani

Ingredients for Chicken Kebabs:
1 boneless, skinless chicken breast, cut into one-inch squares
1 tsp. minced ginger
1 tsp. minced garlic
1 heaped Tbsp. yogurt
1 Tbsp. lime juice
1 tsp. tomato puree
¼ tsp. turmeric powder
Salt to taste
½ tsp. chili powder
2 Tbsp. oil
1 green pepper
1 medium-sized onion

Method for Chicken Kebabs:

Marinate the chicken pieces overnight with ingredients listed under “Chicken Kebabs” except the green pepper and onion. When ready to prepare the Kebabs, cut the green pepper and onion into one-inch squares. Take wooden skewers and fill them alternately with chicken pieces and the veggies. Heat a cast iron pan and add 2 tablespoons of oil and place the skewers inside. Cover and cook until one side is golden brown. Turn the skewers and do the same for the other side.

Serve with Rice (see recipe below) and Raita.

Ingredients for Rice:
½ green pepper, chopped into small pieces
½ bunch cilantro, chopped
1 bunch green onions, chopped
3 - 4 green chilies, chopped
1 heaped tsp. minced garlic
1 tsp. minced ginger
A pinch of salt (or to taste)

Method Rice:

* This method calls for approximately one mug of cooked rice.

Heat two tablespoons of oil in a pan. Add all the above ingredients (except rice) and sauté over medium heat for about five minutes. Add cooked rice and stir well. Enjoy!!

CREME CARAMEL
Ingredients for Custard:

3 cans (12 fl oz each) evaporated milk
1 ½ tsp vanilla essence
4 eggs
2 Tbsp sugar

Ingredient for Caramel:

1 cup sugar

Method:
Heat milk in a saucepan till it nearly boils. Add vanilla and sugar. Stir until sugar dissolves and remove from heat. Cool for a few minutes. In the meantime, beat the eggs in a large, heatproof bowl. Add the milk to the beaten eggs and whisk till well-combined.

In a small pan, heat sugar for the caramel, stirring just till it dissolves. Cook without stirring till the sugar turns carmel – may take about 7 to 10 minutes. Do NOT let it burn! Pour the caramelized sugar into an 8" x 8" cake pan or a round cake pan. Tilt the baking pan so that the bottom and sides are coated with the caramel. Strain the milk mixture into the baking pan.

Fill a large baking pan with about 3" of hot water. Place the baking pan with the custard in the larger pan. Place in a pre-heated oven at 350° F and bake for 1 ½ hours or until firm. Remove from the oven and completely cool the custard. Chill for several hours.

Loosen the edges of the custard with a knife and invert it onto a large serving platter or a wide, deep dish. Sprinkle about 1 tablespoon each of slivered almonds and pistachios and 1 teaspoon of poppy seeds over the caramel, which will now be on the top.

Refrigerate till serving time.