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.
Ingredients
1 chicken of 1 1/2 kg, cut in 8-10 pieces
1 cup yoghurt
2 medium-sized onions
sliced 1/2 cup peeled almonds
1 tbls pepper corns
2 tbls poppy seeds
1 tbls coconut, desiccated
1 tbls ginger-garlic paste
1 tsp cumin powder
1-inch cinnamon stick
2 cardamoms Pinch of saffron
3/4 cup oil Salt to taste
Method
1. Dry roast and grind together almonds, peppercorns, poppy seeds and coconut.
2. In a bowl, put yoghurt and add the roasted ingredients plus cumin powder, ginger-garlic paste, salt.
3. Mix well and marinate the chicken in the mixture. Refrigerate for an hour.
4. In a pan, heat oil and brown the onions, with a cinnamon stick and cardamom.
5. Add chicken and saffron. Cook on low heat — better still place cooking pan on a tawa.
6. The chicken will become tender in its own juices, but if needed add half a cup of water. Remove from heat when oil separates.
7. Serve hot with parathas or rice.
Ingredients
1/2 cup gram daal (chana)
1/2 cup yellow moong daal
2 cloves garlic
3 peppercorns
2 black cardamoms
1/2 tsp cumin seeds
4 cups wheat flour (use half maida and half wheat flour, if so desired)
4 tbls oil
Salt to taste Oil for frying
Method
1. Wash and soak daals for at least three to four hours.
2. Drain and blend to a paste using little water. Keep aside.
3. Grind the spices. Put two tablespoons oil in a frying pan and fry the lentil paste till brown and aroma comes out.
4. Add a little more oil if needed, but remember that the paste should be dry.
5. Add salt for taste.
6. Add the remaining oil to the flours and knead out stiff dough. Add a pinch of baking powder while kneading. Roll out the dough into big rotis. Cut out small rounds using a cutter.
7. Place a little daal on one and cover with another round. Make as many as you can. Heat oil and fry to a golden brown. It’s a delicious accompaniment to this tomato dish.
8. For convenience and to save time, you can prepare daal and freeze it and take out and thaw at room temperature whenever you need it and fill inside the puris. It will soften as the puris fry so no need to rewarm it separately.
