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.
Ingredients
1 1/2 ltr water
1/2 tsp poppy seeds
1/2 tsp cardamom powder
1/2 tbls fennel seeds
1 tsp cantaloupes seeds
1 tsp watermelon seeds
50 grm almonds
250 ml milk
Sugar to taste
20 dried/fresh rose petals
Method
1. Soak sugar in half litre water.
2. Wash all ingredients and soak in two cups of water. Let soak for three to four hours.
3. Grind the soaked ingredients, sieve through a muslin cloth and strain through water, repeat four to five times, straining through the same water, or i.e. until paste renders no essence.
4. Add the remaining water and milk.
5. Serve chilled.
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.
Ingredients
2 ltr milk
3/4 cup sugar
25 grm each almonds and pistachio
7 cardamom pods
A pinch of saffron
½ teaspoon rose water
Method
1. Soak saffron in hot milk and crush to make a paste. In a heavy lidded pot or wok, pour milk and bring to boil on medium flame.
2. Once milk comes to a simmer and cream sets on the top, gently move cream to a side and stir in the centre to ensure that the milk does not stick to the bottom.
3. Keep repeating the process until milk is reduced to one-third. Add sugar, cardamom and saffron and boil for 10 minutes.
4. Peel and chop the soaked almonds and pistachio.
5. Sprinkle the chopped nuts and turn off flame, stirring the pot to mix the cream on the side of the pot.
6. Cool to room temperature, add rose water and chill in refrigerator.
7. Serve chilled.
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.
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.
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.
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.
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.
Ingredients
1/2 kg eggplant
1/2 cup tomatoes, diced
1/2 cup green chilli, chopped
1/2 cup onion chopped, finely
1/2 tsp chilli powder
1 tbls green coriander, chopped
2 tbls gram flour
Salt to taste
Method
1. Wash eggplants and roast them on fire till blackish. Put in a plastic bag and seal (not in coloured one,) and let it cool a bit.
2. Rub lightly to take of the skin, clean any leftover skin and mash.
3. Add all the ingredients and shape into kebabs.
4. Heat oil in a pan and fry till golden brown. Serve hot.
