Indian Onion Chutney Recipe (That Restaurants Serve With Poppadums)

Crunchy Onion Chutney goes as condiment
 with naan, rice or as sauce for appetizers such
 as samosa.

This is simple and very refreshing recipe to make. A good tip to reduce the heat (spice) of onion is to soak cut onion in drinking water prior to preparation of the chutney.



Dice onions. Place the diced onions in a
bowl of iced water and leave on one side.

Now chop one tomato and mix with 1 tsp tomato puree, chilli
powder to taste (e.g. quarter of a tsp) and 0.5 tsp ground cumin.

After 15 mins, the onion should be chilled. Drain
off the water. Combine the onion with the tomato mix.

Put the finished chutney in the fridge for
about 20 minutes before serving.

About this recipe: This is a tasty starter that can be found in every Indian restaurant around England and Scotland.

 I have tried loads of recipes but this one really hits the spot in terms of authenticity in relation to the best of restaurant recipes.

 In England we eat our spiced onions with Indian poppadoms or naan bread but you could serve these as a chutney, side dish or dip.

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Enjoy and have a nice day!

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Chocolate and vanilla pinwheels spiral cookies. Cooking time approximately an hour.

Black and white pinwheels striped cookies.

One cookie 30g, 6.5x7cm 0.5cm thick, 120 calories.

Ingredients:

185g butter (Make sure the butter is at room temperature)

185g caster sugar

3-4 drops vanilla essence

2 eggs

560g Self-raising flour

50g almonds, crushed

2 tablespoons cocoa powder

Method:

To make dough, beat soft butter and sugar until creamy then add eggs. 

Add flour and mix to form dough.Divide dough in half. 

To one part, add almonds with 3-4 drops of vanilla essence. Mix well together.

Second dough place back in the bowl and add the cocoa powder then mix until well incorporated.

On the two individual sheets of waxed paper, roll out both vanilla and chocolate dough into two equal shapes.Flip the rolled chocolate dough onto the vanilla dough, and then peel the waxed paper off of the chocolate dough.  Lightly press by gently running your rolling pin on the surface to remove any air pockets and ensure both are adhered. 

Tightly roll the dough into a log, wrap log tightly in plastic wrap and freeze for about 15 minutes. While log in the freezer preheat oven to 180C (350F/Gas4) Cut roll into 0.5cm thick slices, place on baking sheets. Bake in the oven for 20 min until lightly browned. 

Remove to wire racks to cool. 

Cooking time approximately an hour. 

1 cookie 30 g, 6.5x7cm 0.5cm thick, 120 calories

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Grilled Cinnamon Oranges (Only 71 calories per portion) 10 min cooking time

Ingredients:

1 fresh orange

2-3 teaspoon brown sugar

Half teaspoon cinnamon

Strawberry & 20 ml Cointreau liquor optional

Preheat the grill to high. Cut the orange in half and discard any pips. Carefully cut flesh away from the skin by cutting around the edge of the fruit. Cut across the segments to loosen the flesh into bite-sized pieces that will spoon out easily.

Mix the cinnamon with the sugar in a small bowl and sprinkle evenly over the orange halves.

Cook under the preheated grill for 5 -7 minutes, or until the sugar has caramelized and golden and bubbling.

Serve immediately, or…

Or for some impressive visual effects you can flambe the orange with 15-20ml of Cointreau liquor. This will give an extra hint of citrus to enjoy.

This simple dessert works any time of the year, but its flavours will be the best and brightest in the winter when oranges are at their peak.

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Breakfast Brunch Bruschetta Recipe (3 easy steps)

Ingredients:

4 slices ciabatta bread

1 large ripe tomato, diced

2 spring onions, finely sliced

1 small fresh buffalo mozzarella cheese, diced

Half ripe avocado, diced

Teaspoon balsamic vinegar

2 tablespoons olive oil

Salt and black pepper

2 tablespoons shredded fresh basil leaves to garnish.

Step one: Preheat the grill to medium. Place the ciabatta on the rack in the grill pan. Grill until lightly browned, then turn and cook on the other side. Reserve and keep warm.

Step two: Mix the tomato, spring onions, mozzarella cheese, avocado, balsamic vinegar and half of the oil together in a medium bowl. Season to taste with salt and black pepper.

Step three: Drizzle the remaining oil over the ciabatta toast and top with the tomato mixture. Garnish with the basil and serve immediately.

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