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Recipe: Goat Cheese, Cucumber & Tomato Achaar Crostini February 05 2014

This recipe and photos come to us from our friend Tom at Little Island Kitchen. Little Island Kitchen is an online marketplace for your favorite small batch and specialty foods and where you'll also find Brooklyn Delhi available for sale.

Tom has been getting mighty creative with our tomato achaar as you can see from this post.  We thought it would be fun to feature his crostini recipe, which looks amazing and is really quick to pull together with a baguette, goat cheese, avocado and of course us! This is the perfect appetizer to serve at a party or bring to a potluck.


Goat Cheese, Cucumber & Tomato Achaar Crostini
courtesy Little Island Kitchen

Ingredients
baguette, diagonally cut into 1/2 inch thick pieces
olive oil
goat cheese
cucumber, peeled & sliced thin
Brooklyn Delhi tomato achaar
salt & pepper to taste

Method
Preheat oven to 350 degrees fahrenheit.

On a baking sheet, brush your sliced baguette pieces with olive oil and toast until lightly browned, 5 minutes.

Cool your toasts on a rack.

Top your toasts with goat cheese, cucumber slices and tomato achaar.

Recipe: Tomato Achaar Coconut Curry January 07 2014

This is a Thai-inspired tomato achaar and coconut milk curry recipe. You can add veggies, tofu or chicken to the mix for a quick dinner over rice or noodles.

Tomato Achaar Coconut Curry

Ingredients

1 13.5 ounce can of coconut milk

1 tablespoon Brooklyn Delhi tomato achaar

2 teaspoons oil

1/4 onion, sliced

1 teaspoon ginger grated

handful of baby spinach

3 mushrooms, sliced

6 ounces firm tofu, cubed - can just throw it in, sautee it lightly beforehand or use the baked & marinated variety (We like Wildwood brand) - can also sub in chicken

cilantro & lime for garnish

salt to taste

Method

In a pan, heat 2 teaspoons of oil at medium-low heat.  Add in the onions and saute until translucent. Quickly mix in the shredded ginger and give a good stir.

Add in the coconut milk and mix well.  Spoon tomato achaar into the pan and mix well.  Turn the heat to medium-high and let the coconut milk simmer.  Add in the mushrooms and tofu and simmer for 5 minutes.  Add in the spinach and simmer until it wilts.  Add salt to taste. Turn off the heat.

Squeeze lime on top and garnish with cilantro!

Serve over rice or noodles.