Mango Chutney Restaurant and Oatmeal with Fresh Berries

Last week Jonathan took me to the Mango Chutney in Cambridge and it was fantastic.  It serves North Indian cuisine that had just the right amount of spice and flavour.  Jonathan had a small bowl of julienne green chiles to add to his meal as I don’t eat as spicy as him (“..Yet,” he adds.)  We ordered the feast for two, which came with fresh warm naan, basmati rice and three different types of curry.  It was all very flavourful and fresh.  Jonathan mentioned that each of the curry bases were different – which is often not the case at some North Indian restaurants.

The atmosphere was inviting, fresh and expertly decorated.  I loved the intricate, colourful patterns on the throw pillows that were arranged on the bench seating. We will definitely go there again!

Of course, it does not hold a candle to the delicious South Indian cuisine that Jonathan’s Mom and Dad prepare with such love.  Once I learn the art to their expert cooking I will try and share it.  For now I am still a beginner when it comes to making South Indian dishes.  I truly believe that it is an art to get the proper flavours and proportions of each spice.

RAITA
Whipped yogurt with cucumber & green coriander leaves.

BASMATI RICE & WARM NAAN

BUTTER CHICKEN
Clay roasted boneless chicken cooked in tomato sauce – Mango Chutney’s butter chicken is cream free.

LAMB CURRY
Boneless lamb cooked to perfection with special spices.

SHAM SAVERA
Spinach and cheese rolls in a mildly flavoured tomato sauce.

As for my own cooking projects this weekend, I made banana and pineapple muffins that did not turn out very well.  I will have to try again, because I am sure they could be lovely.  My next project was oatmeal with berries on top.  I followed the directions for the oatmeal and then sprinkled beautiful, nourishing, fresh berries on top and let the natural sugars work their magic.  It was a delicious breakfast and the photos turned out so well that I just had to share.  It is an easy and super healthy breakfast – with no sugar added!

Curry Pasta Salad

While deciding what to have for lunch today I was looking online at quinoa recipes, only to find we did not have quinoa in the house.  Instead, I decided on a pasta salad and looking around the refrigerator found some great ingredients.  The pasta salad was lightly spiced and very mild, but with lots of flavour.  Apples and orange pepper gave it a nice crunch and tuna added protein.  All in all a great easy lunch!

Curry Pasta Salad

Half a package of elbow noodles

½ cup Craisins

1 orange pepper chopped into small pieces

1 apple cored and chopped into small pieces

1 can of tuna

4 tablespoons of mayonnaise or Miracle Whip

1 teaspoon of yellow curry powder

1 teaspoon of cumin

½ teaspoon black pepper

¼ teaspoon of turmeric

Instructions:

Boil pasta, until al dente and then drain, and rinse the pasta with cold water.

In your salad bowl add the tuna and with a fork, separate it into desired size.  Chop and then add your apple and orange pepper.  Then add craisins.

Next add spices and Miracle Whip.

Combine drained cool pasta and stir thoroughly.

Refrigerate until cooled, this gives the miracle whip and the pasta time to set.

Then enjoy!