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Nani Fatima's Recipes
by Elizabeth S. Bennett
These recipes from Pakistani-born grandmother Fatima Khan, make use of spices easily found in an Indian or Middle Eastern market.
Spicy Mango Chutney
The mango in this recipe should barely be firm enough so that it barely gives when pressed, because the acidity of the lemon juice in the marinade will soften it slightly. Add more or less hot pepper to taste. Use the chutney on grilled meats and fish. Store remaining chutney in a tightly sealed glass container in the refrigerator for up to one to two days.
1 semi-ripe mango
1/2 Vidalia or other sweet onion, thickly sliced
1 tablespoon salt
1 teaspoon hot pepper flakes
2 to 4 fresh hot chili peppers (depending on your taste), sliced
1 whole lemon, washed, unpeeled, and cut into fine dice.
1/2 teaspoon fenugreek seeds
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seed
1 teaspoon black onion seeds (kalonji), optional
1 teaspoon fennel seeds
1/4 cup mustard oil
1. In a medium bowl, combine all ingredients except mustard oil and mix thoroughly. Cover loosely and set aside at room temperature for about 2 hours.
2. Add the mustard oil and mix thoroughly. You can serve the chuntey immediately with grilled chicken or fish. You can also make it ahead and refrigerate for up to 1 day.
Yield: About 3 cups.
Fatima Khan's Fresh Mint Chutney
This wonderful Middle Eastern condiment adds a tart, cooling flavor to spicy grilled lamb, beef, chicken, or fish. You can also use it as a dressing for chopped vegetable salads. Dried pomegranate seeds are common in the cooking of India, Pakistan, and Persia. Their flavor is sweet and tart.
1 tablespoon dried pomegranate seeds, or powdered seeds
1 plum tomato
1 small red or white onion
1 small clove garlic
1 teaspoon sea salt
2 to 4 green chilies, roughly chopped
Red chili pepper flakes, to taste
1 cup fresh mint leaves
1 cup fresh cilantro leaves
Plain yogurt, optional
1. Grind dried pomegranate seeds in coffee grinder or spirce mill; use powdered as is.
2. In a food processor, combine tomato, onion, garlic, ground pomegranate seed or pomegranate powder, salt, chilies, pepper flakes. Pulse until mixture forms a rough paste.
3. Add mint and cilantro. Pulse a few more times until leaves are just broken down.
4. If serving with a dish that is already spicy — such as a meat or vegetable curry or over salad, combine a teaspoon and a half chutney with 1 cup yogurt. Serve with rice and any grilled meat.
Chicken and Lamb Marinade
This Pakistani marinade adds a wonderful spice to lamb, and is also delicious on chicken and beef. Marinate the meat for 2 hours. The longer the meat marinates, the richer the flavor of the finished product.
Two -3-pound chickens, cut into pieces or 2 to 3 pounds chicken breast or 3 pounds lamb for kabobs, all cut into 2-inch cubes, or a butterflied leg of lamb or chicken pieces on the bone
1 large onion
1 large tomato
2 cloves garlic
4 or 6 fresh chilies, depending on desired heat
1-inch fresh peeled ginger
1/2 pack tikka masala powder
1/4 cup rice-wine vinegar
Juice of 1 lemon
Pinch of salt
1/4 cup olive oil
1 cup low-fat yogurt, optional
1. In a food processor, combine all ingredients except chicken or lamb, olive oil, and yogurt; pulse until ingredients are thoroughly ground. Let rest for 30 to 40 minutes.
2. Add oil and yogurt to marinade, if desired, and pour over chicken or lamb, covering meat well. Cover and refrigerate for up to 2 hours.
3. If using chicken pieces, place on a heated grill. If using chicken breast or lamb chunks, skewer on wooden kebab skewers soaked in water or metal skewers.
4. Grill the meat , turning often, until cooked thoroughly, about 30 minutes for boneless pieces of chicken and lamb and up to 1 hour for bone-in chicken.
Yield: About 3 cups of sauce.
Tikka Masala Mix
1 teaspoon red pepper flakes
1 teaspoon cumin seeds
1 teaspoon ground coriander seeds
1 teaspoon turmeric
1 teaspoon salt or to taste
Place all ingredients in a blender, spice mill, or coffee grinder and pulse to a fine powder.
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