GARLIC CHUTNEY

Ingredients
  1 bunch coriander leaves, without stalks
  5 green chillies
  3 cloves garlic  
  Salt to taste




Method
1. Grind these ingredients in a minimum amount of water to make a very fine paste. 2. Stir-fry the paste in a little oil till the garlic becomes pungent and the paste thickens. 
3. This chutney is made especially for besan ki roti. 
4. To make red garlic chutney in red, use red chillies instead of green.

DATE-TAMARIND CHUTNEY

Ingredients
  ½ cup dates, without seed 
  ½ tbsp red chilli powder  
  1/8 cup deseeded tamarind pulp
  ¼ cup sugar
  Salt to taste






Method
1. Boil the dates in some water till they turn to pulp. 
2. Add the tamarind pulp and cook for a minute. 
3. Add the remainder of the ingredients and bring to boil, then remove from heat. 4. This chutney is good for chaat, samosas and nimco.

Chinese sweet soy sauce

Ingredients
  1.5 cups sugar
  3/4 cup water
  1 (500ml) soy sauce
  1 tablespoon vinegar
  1 piece star anise
  1 tablespoon chopped garlic
  4 slices crushed or chopped ginger root
  Half a stick of cinnamon
  Water upto one full cup
  Optional: About 4-5 curry leaves

Method
1. In a large empty (preferably non-stick) pan, caramelize the sugar with exactly a quarter cup of water. 
2. Take it off the stove once the sugar has turned to a dark bright amber. Be careful not to burn it.
3. Add half a cup water to this and whisk it all lightly to combine the two liquids together.
4. Put in all of soy sauce, star anise, cinnamon, ginger garlic, vinegar, few curry leaves and give it all a nice stir.
5. Bring the sauce to a quick boil for a few seconds. Simmer for about 15-20 minutes.
6. Once done, strain the ingredients out. Let cool and store in (a preferably air tight) jar in the fridge for future use.

ORANGE SALSA

Ingredients
  2 oranges, peeled and cut into small cubes
  ¼ cup orange juice
  ½ cup tomato, cut in small cubes
  ¼ cup cucumber, cut in small cubes
  1 tbsp coriander, finely chopped
  1 tbsp olive oil
  1 tsp brown sugar
  1 spicy poppadom, deep fried just before serving
  2 teaspoon ginger and garlic paste
  Salt & Pepper to taste

Method
1. Combine brown sugar, orange juice and olive oil. Add other ingredients and lightly fold.
2. Orange salsa is ready to be served.

KASHMIRI CHUTNEY

Ingredients
2 tbsp Kashmiri mirch (chilli) paste
1 garlic clove paste
1 tsp gurr (jaggery) powder
1 tbsp apple cider vinegar
1 tsp lemon juice
Salt to taste

Method
1. Combine all ingredients into a fine paste. 
2. Adjust seasoning and the chutney is ready to be served.

Lebanese garlic sauce recipe

Ingredients
  1 full garlic bulb
  2 tablespoons vinegar or 1/4 cup fresh lemon juice
  Salt to taste
  1 and a half cups regular oil (canola or sunflower oil recommended)
  1/2 cup heavy cream
  Optional: 1 tablespoon fresh parsley and 1 tablespoon jaggery or brown sugar

Method
1. Blend together all the garlic with salt.
2. Add in the oil by gradually drizzling it into the food processor (begin with half a cup). 
3. Pour in 1 teaspoon of lemon juice each time the blender takes a break to add oil. Repeat the process until the result is light and fluffy.
4. Add in the cream and blend again until it all reaches a consistency similar to mayo. Mix in fresh parsley with a spatula.
5. Place in a jar, and store in the fridge for future use.

Afghani Kabab sauce recipe

Ingredients
  2 onions, medium sized
  1/2 teaspoon vinegar
  1 and a half teaspoons red hot sauce
  2 cups plain yogurt
  1 teaspoon sugar or crushed jaggery
  2 teaspoon ginger and garlic paste
  1 teaspoon black pepper
  1 pinch turmeric powder
  2 tablespoons ground cumin and coriander seeds
  Optional: 1 tablespoon chopped cilantro or 1 table spoon green chutney

Method
1. Blend all ingredients in a blender and cook on a low flame for 5-10 minutes. Adjust tastes and let thicken.
2. Place in a jar, and store in the fridge for future use.
3. Ditch the yogurt in this recipe to turn it into a spicy meat rub.

Barbecue sauce

Ingredients
  2 cups tomato juice
  3/4 cup salad oil
  1/2 cup vinegar
  2 tsp sugar
  1 tsp chilli powder
  4 cloves of garlic
  1 tsp salt

Method
1. Peel garlic and crush it. 
2. Heat oil and add garlic and stir. 
3. Quickly add vinegar and tomato juice, chilli powder, salt and sugar and cook for 15 minutes.

Manga curry (Quick mango pickle)

Ingredients
  Raw, hard mango, chopped into small even bits – 2 cups
  Salt to taste 
  Chilli powder – 2 tbsps. (more if you like it very hot)
  Mustard powder – ½ tsp.
  Mustard seeds – ½ tsp.
  Asafoetida powder – 1 generous pinch
  Sesame Oil – 2 tbsps.

Method
1. Add salt and chilli powder to the mango pieces and mix well so it is evenly distributed.
2. Heat oil till hot. Season with mustard seeds. Put off fire. Add mustard powder and asafetida powder. Mix and pour over the mangoes. Mix well till the spices are uniformly distributed.
3. Serve immediately with rice and gravy, preferably a mild dish such as kadhi or dal. It is generally prepared in small quantities as it does not last very long. If using for more than two days, refrigerate.

Useful Tip:
This pickle is quite flexible as you can adjust the amount of chilli powder and salt as per taste. Addition of mustard powder is optional. I like the addition.

Date chutney

Ingredients
250 gms dates
250 gms tamarind
½ tsp red chilli powder
½ tsp chat masala
¼ tsp salt
½ tsp all spice powder

Method
1. Remove seed from the dates and save the pulp.
2. Soak tamarind in a glass of warm water for an hour and squeeze the juice. In a non-stick pan mix date pulp, tamarind juice and bring to a boil adding salt, chilli powder, chat masala and all spice powder.
3. When it is thick, remove and leave it to cool and store it in glass jar and serve with fried dishes.

Kacche Kele Ki Chaat

Ingredients
    4 raw banana (katche kele)
    1 tsp chat masala
    4 tblsp each of chilly sauce and meethi chutney
    oil for frying
    1 tsp chopped coriander

Method
    Peel banana and cut fine slices of it like that of chips.
    Dip them in cold water for at least 30 minutes.
    Heat oil in a pan and deep fry all the banana slices until they turn golden brown. Keep them aside.
    Now mix chilly and meethi chutney with the chips well and place them in a serving dish.
    Garnish with coriander and sev.
    Sprinkle some chat masala on the top and serve.

Pakora Sauce

Ingredients
    250 ml Yoghurt
    1/4 tsp red chilli powder
    2 tbsp  mint sauce
    100 g tomato ketchup
    salt to taste


Method
    Pour the yoghurt into a large bowl, add the salt and mix.
    Add the chilli powder, mint sauce and ketchup and mix everything together thoroughly.
    Refrigerate and serve chilled.
    Pakora Sauce is ready to serve.

Spinach raita

Spinach raita is a refreshing yogurt based dish, made with spiced spinach and yogurt. By adjusting it’s thickness, spinach raita can also be used as a sandwich spread or as a dip for fresh veggies. 


Ingredients
2 cups chopped spinach
1/2 teaspoon cumin seeds
Pinch of asafetida (hing)
1 teaspoon oil
2 whole red chili
1/2 teaspoon black pepper
salt to taste
1 1/2 cup yogurt


Method
- Heat the oil in a saucepan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
- Add the asafetida and cumin seeds. After the cumin seeds crack, add red chilies stir-fry for few seconds.
- Add spinach, salt and black pepper and stir-fry, making sure to press the spinach down so most of the water can evaporate, still leaving spinach moist.
- After the spinach cools off, mix it well into the yogurt.
- Add milk to the raita about half a cup adjust to the desire consistency.
- serve chill.


Tips:
Frozen chopped spinach can be used instead of fresh spinach.


Note: Serves 2-3 Person

Ginger Garlic Mango Pickle

Ingredients
1 kg green mango pieces
1/4 kg ginger garlic paste
1/4 kg red chilli powder
1/4 kg til /sesame oil
1/4 kg salt


Method
- Cut the mango pieces (the size of half a lemon) clean them with a dry cloth and put it aside.
- Clean the ginger garlic and make a fine paste. In a big vessel put the mango pieces, salt, red chilli powder, ginger garlic paste and mix well.
- In a pan heat 100 gm oil and put 1/2 spoon rai 1/2 spoon jeera 1/2 spoon methi.
- As the seasoning start to spurt switch of the gas and cool it. Heat a vessel for few minutes till it becomes real hot and switch of the stove.
- Pour the remaining 400 gm of oil into the vessel and allow the oil to cool in the vessel itself.
- Do not heat the oil with the vessel /but only pour it in the hot vessel. Clean a glass bottle (1.5 kgs) dry it completely.
- Put all the ingredients of step 1 into the bottle. Only after the oil has cooled down mix the step 2 and step 3 ingredients into the bottle.
- Mix the mango pieces and the masala with a wooden spoon. Close the lid tightly and keep aside for about 2/3 days. The pickle can be used as and when required

Papaya Pickle

Ingredients
200 gm yellow papaya
100 gm tomatoes - skinned, seeded & diced
20 gm red onion diced
300 ml white vinegar
30 gm sugar
150 ml water


Method
- Put all the ingredients together in a bowl. Mix well.
- Allow to pickle by leaving the bowl in the fridge for atleast one day before eating.

Stuffed Bittergourd Pickle

Ingredients
8 small gourds, skinned and slit
2 tbsp. fennel seeds (saunf)
1/2 tbsp. dhania seeds coarsely crushed
1 tbsp. mustard seeds coarsely crushed
3 tbsp. chilli powder red
1 tsp. asafoetida
2 tbsp. dried mango powder


Method
- Mix 1 tsp. Salt and 1/4 tsp. Turmeric powder.
- Rub the gourds with this mixture, keep aside for 1 hour.
- Put plenty of water to boil. Add citric acid and gourds. Boil for 5-6 minutes.
- Remove gourds, drain and wipe dry. Heat half oil, in a pan, add crushed seeds, and take off fire.
Add all other masalas , salt and mango powder or gratings.
- Cool gourds and masala before stuffing.
- Press slits to compress. Place gourds in a glass jar.
- Heat and pour remaining oil over them. Cool, cover and keep aside.
Shake lightly once a day, till the gourds are tender and pickled.

Cranberry Chutney

Ingredients
Cranberries 3 cups
Green Chillies 5-6
Coriander leaves chopped 3 Tbsp
Garlic cloves 2 
Sugar/Jaggery 1 tsp
Salt as needed
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 2 tsp, Mustard seeds 1 tsp, Fenugreek seeds a pinch, Red Chillies 1-2, Hing couple pinches)


Method
- In a sauce pan, add oil and the rest of the seasoning. After the mustard seeds start to crackle and the dals are brown, add green chilies and washed cranberries.
- After about 5-6 min the cranberries tend to become mushy and thats when is the right time time to add salt, sugar, coriander leaves and chopped garlic.
- Switch off the flame and let the mixture cool. Make a coarse paste adding a little water if necessary upon cooling. 
- Adjust the taste and serve with hot rice and ghee.

Chat Masala

Can be commonly used in chat and dahi bara. 


Ingredients
1 cup zeera 
1 cup Whole dried red chilies 
1 tbs salt 
2 tbs dhuniya seeds 
1 tsp black salt 
10-12 whole black pepper 
8-10 cloves 
1 bari illaichi (seeds only) 
1/4 tsp ajwain


Method
- Roast the spices slightly and grind into a powder after cooling. 
- Add salt and black salt.

Aaloo Bukhara Chutney (2)

Ingredients 
1/2 lbs aaloo bukhara (Prunes) 
1 cup Sugar 
1 drop Red Food Color (Optional)


Method
- Wash the Aaloo Bukharay throughly and soak them in some water for about 2 hours. 
- In a saucepan add about 1/2 a cup of water, the sugar and the Aaloo Bhukaray and cook it on low heat. 
- Add the food color in the sauce to take on a reddish tinge. 
- When the sauce is thick and the pits have been separated from the Aaoloo Bhukaray, remove from heat and put aside to cool. 
- Serve as a condiment. 

Apple raita

Ingredients
1 apple
3 cups fresh yoghurt
1 tsp sugar
1 tsp black pepper powder
1/2 tsp salt


Method
- Peel and cut the apple in small pieces. 
- Beat yoghurt till smooth and add the apple in it. 
- Add sugar, pepper and salt. Mix well and put in refrigerator for an hour before serving.