3 cups ripe mango, small dice
6 jalapenos, small dice
1 1/2 cups cider vinegar
6 1/2 cups sugar
1/2 tsp cinnamon
6 ounce bottle of liquid pectin
Boil 5 clean jelly jars in at least one inch of water while making the jelly.
Combine all ingredients except pectin in a large saucepan and boil for 30 minutes. Allow to cool for ten minutes. Stir in pectin and boil for ten minutes or until jelled. To test, dip a metal spoon in at right angles to the surface of the jelly and lift it about 12 inches above the surface. While still at right angles, allow the drops to "sheet" off. If they do not come together and sheet off, continue boiling and test again.
Remove the jelly from heat, skim, and allow it to cool. Carefully ladle into sterilized jars. Clean the outside of each jar around the top with a hot cloth dipped in boiling water. When cool, seal with melted paraffin.
Cauliflower with Ginger and Mustard
3 tbsp vegetable oil (I use peanut)
2 tsp black mustard seeds (available at Indian grocers or online)
2 tsp grated peeled fresh ginger
1/2 tsp turmeric powder
1 large head of cauliflower cut into small 1 inch florets
1 1/2 tsp fresh lemon juice
3 tbsp chopped cilantro (coriander leaves)
In a large skillet, heat the oil over moderate heat until it is hot but not smoking. Cook the mustard seeds, covered, stirring occasionally until the popping subsides. (It is like miniature popcorn!) Add the ginger and turmeric and cook, stirring, for 30 seconds. Add the cauliflower, stirring to coat it with oil and spices. Add 1/2 cup of water and steam the mixture, covered, adding water a few tablespoons at a time if it evaporates before the cauliflower is tender. It will take 6-10 minutes to cook. Season the cauliflower with the lemon juice, salt and pepper and stir in the cilantro. (You may omit the cilantro if your guests do not care for it.)
Onions also go well in this dish--add them before the cauliflower and saute a few minutes before adding the rest. If you like things hot, you could also add a jalapeno chili to the mix.
Roasted Eggplant and Yogurt Salad preheat oven to 425 degrees Fahrenheit
3-4 small firm eggplant (1 1/2 lbs) sliced crosswise into 1/4 inch rounds
2 tbsp vegetable oil (I prefer peanut)
2 cups plain nonfat yogurt
2 tbsp finely chopped red onion
1 clove garlic, minced
2-3 small fresh chilies, seeded and minced
1/4 tsp cumin seed toasted and crushed
1/4 tsp freshly ground black pepper
2 tbsp freshly squeezed lemon juice
2 tbsp finely shredded basil or cilantro
1 roasted red bell pepper stemmed, seeded, cut into thin 1 inch long slivers
1 ripe tomato seeded and diced
salt to taste
Brush eggplant rounds very lightly with oil on both sides and place on a lightly oiled baking sheet. Roast in a 425 degree oven 20-25 minutes until tender and lightly browned. Loosen the rounds with a spatula and set aside to cool. When cool, cut the rounds crosswise to make triangles.
Combine all of the remaining ingredients except the tomato and salt in a large bowl. Fold the eggplant and tomato into the yogurt mixture and season to taste with salt. Serve immediately.