Friday, March 8, 2019

Maciel's bhajia, blueberry jam, chilli sauce, lime pickle, coriander chutney

Blueberry jam
Gorgeous for a hot chilli sauce

Bwana Karani aka Bwani pishi (cook)
Here is a quick bhajia recipe:

2 cups gram flour
2 (or more if you fancy) cloves garlic   -grated
2-inch piece ginger - grated
Salt to taste (approx half teaspoon or more if desired)
1 green chilli sliced
Half a teaspoon of bicarb. of soda
Half a bunch of fresh coriander leaves

Mix all the above to a thickish batter with small amounts of water to get the consistency you want
 and drop  spoonfuls of this into a pan with fairly hot oil
(veg. or mustard oil whichever you prefer0

Invite me when they are ready!

Happy Bhajia Weekend!

    With the lime pickle, chilli sauce and coriander chutney

Mervyn’s Blueberry Jam recipe:  

2 boxes of Morrison’s blueberries (350 gms each)
1 ¼ lb sugar
1 cup water
1 teaspoon lemon juice

 Wash and place blueberries and water in a wide pan
and boil over low heat. Mash the blueberries while
still boiling ;( no need to mash if you like them whole)
Next add sugar and lemon juice and cook on high
setting bringing the mixture to a rolling boil.
Reduce heat and continue cooking for another 15-20 minutes
or until setting point reached.
   While still hot, transfer to sterilised jars and seal.

Chilli Sauce Recipe:
1 lb fresh Red chillies
1/2 lbs Scotch bonnet chillies
4 cloves garlic   -grated
1 x 2" piece fresh ginger - grated
3 tablespoonful sugar
1 teaspoonful salt
1/2 bottle cider vinegar

Place all above ingredients (except salt & sugar) in a liquidiser and grind to
a thick liquid. Transfer this to a non-stick pan, add sugar and
salt and bring to a boil. 
When cool, transfer to sterilized jars and store.

(Ideal with burgers, cutlets, chops etc etc).
  Have a saucy time!

Mervyn Maciel 
Sat 9/03/2019 11:52 PM
Here's a start:

Recipe for Coriander chutney:

1 bunch fresh coriander
1 green chilli  - chopped
1 small onion     chopped
1 x 1” piece green ginger  -grated
2 cloves garlic -   grated
4 ozs dessicated coconut  (fresh if you prefer)
½ teaspoon cumin seeds
½ teaspoon coriander seeds
1 teaspoon sugar
Pinch of salt
1 tablespoon vinegar
Water  - as required   (not much)
 Grind coconut, cumin and coriander seeds in a coffee grinder and place
this together with all above ingredients in a liquidiser with enough water and
whip to a pulp.
Pour in sterilized glass jar and store in frig.

Lime Pickle Recipe

12 fresh limes
½ bottle each of Vegetable oil & vinegar
1 x 2” piece of green ginger   -grated
2 pods garlic   -grated
2 dessertspoons each of chilli & paprika powder
1 dessertspoon of turmeric powder
1 cup sugar
Salt to taste

Cut limes in quarters and place in a glass dish.
Salt these with a tablespoon of salt and leave for an hour
Next, heat oil in a pan and add above ingredients (except limes)
and cook on medium heat for approx. 2 minutes and stir.
Now add limes and bring mixture to a boil.
When cool, transfer contents  to sterilized jars and store
for at least a month before tasting.
Ideal with our traditional Goan Fish curry & rice!

The other recipes will follow


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