Chutney X 2 Dinner with Jen L and Lucy L

Rum and Soda
Cayenne Corn Chips
Poha (Pounded Rice) Pilaf with Vegetables
Spice-Rubbed Roasted Chicken Thighs
Fresh Pear Chutney
Fiery Tomato-Mint-Green Chili Chutney/Relish
Candy Corn and Digestifs

AVAL ( Brahim Beaten Rice (Poha) and Vegetable Pilaf)

After years of curiosity and pointless inaction, Cafe Drake finally purchased a 2 lb. bag of poha (beaten rice grains) and prepared a pilaf for the equally adventurous palette of Jenny Lazzaro. The starch here consists of cooked rice which has been pressed and pounded into tiny slivers resembling snowflakes. Available at every Indian food market in the U.S., Canada and abroad, pounded rice has a texture and flavor hardly akin to the grain we're all familiar with - less starchy and redolent of a fermented aroma. According to Indian food god Julie Sahni (revered cookbook author and owner of Nirvana Restaurant in NYC) the following is an entree especially adored by the Brahmins of Maharashtra, hence its exotic and regal name. Our guests Jen and Lucy Lazzaro adored the pilaf, especially when combined with two Cafe Drake relishes/fresh chutneys as below.

2 1/2 cups beaten rice (poha) / 4 T. oil / 2 t. black mustard seeds / 2 t. cumin seeds / 1/2 t. asafetida / 2 chopped onions / 2 chopped potatoes (we use Yellow Finns) / 1 large carrot, peeled and chopped / 1/2 cup frozen peas / 2 t. kosher salt / 1/4 t. turmeric / about 1 T. of fresh lemon juice

1. Soak rice in water for about 30 seconds and drain; set aside.
2. Heat oil in a large saucepan and when very hot add mustard seeds. When the sputter add cumin and asafetida. Cook for 15 seconds then add all veggies. Cook on high, stirring often, for 5 minutes.
3. Now add your turmeric and salt and a splash of water. Lower heat considerably, cover pan and cook for 10 minutes.
4. When veggies are tender add peas, rice and salt. Mix very well and cover. Cook for another 15 minutes. Uncover and sprinkle with lemon juice. Fluff pilaf and serve.

FRESH PEAR CHUTNEY

Saute 3 peeled and chopped pears and 1 chopped onion in some oil. Cook until pears become slightly tender. Now add roughly 2-3 T. of apple cider vinegar and 3 T. of sugar. Cook for 1 minute and add a few dried red chiles and about a tablespoon of 5-spice powder. Sprinkle with salt and cook for 5 more minutes. Add some water and cook until pears just begin to break down. Remove from heat and season to taste with additional sugar and spice. Serve at room temperature.


TOMATO, GREEN CHILI, MINT AND ONION RELISH (Podina Piaz)

Yes this condiment/side dish is scorching hot with a blistering amount of fresh chilis, and No, we've never met a dinner guest who didn't adore its floral, painful flavor. Hurts so good!

2 cups diced onion (red is best) / 2 tomatoes, chopped / 12 hot green chilies / 1/4 cup chopped cilantro / 1/2 cup chopped mint leaves / about a teaspoon of salt or to taste

Combine it all in a blender, Cuisanart or Magic Bullet. Process until chunky.