PayDay loans Car Insurance
Archive | Chutney RSS feed for this section

Cucumber Raita

By on April 2, 2008 in Chutney

Ingredients:

1 ¼ cups plain natural yogurt
2 tsp. salt
2 tsp. sugar
1 tsp. lemon juice
½ cup cucumber, skinned and finely chopped or coarsely grated
2 medium tomatoes, diced
4 green onions, diced
fresh cilantro for garnish (optional)
Salt

Method:

In a bowl, mix together the yogurt, salt, sugar and lemon juice
Add the cucumber, tomato, and onions. Mix well
Cover and refrigerate for at least 10 minutes before serving
Keeps for up to two days in the refrigerator
Serve as a side dish.

Comments { 0 }

Regular Yogurt Raita

By on April 2, 2008 in Chutney

Ingredients:

Yogurt 250 g
Onion, finely chopped 1 large
Green chillies, chopped 2
Mint and coriander leaves, 4 tbsp
finely chopped
Cumin powder, roasted 1 tsp

Method:

Beat yogurt with a little milk till smooth. Add all ingredients and mix. Serve with rice.

Comments { 0 }

Bhunay Chanay Raita

By on April 2, 2008 in Chutney

Ingredients:

Yogurt ½ kg
Grams (chana) roasted 2 tbsp
Cumin seeds coarsely ground 1 tsp
Black peppercorns 1 tsp
Green chillies 4
Fresh coriander 1 bunch

Method:

Grinds together dry grams and black peppercorn.Grind fresh coriander and green chilies together and mix with ground black pepper and roasted grams.Beat the yogurt with salt, add the ground ingredients and mix well sprinkle with cumin seeds.

Comments { 0 }

Fruit and Veggie Raita

By on April 2, 2008 in Chutney

Ingredients:

1 1/2 cups thick fresh yogurt
2 tbsp fresh cream
1 tsp mustard powder
1 tsp cumin seeds
2 tbsp pomegranate seeds
3 tsp grapes
1 cucumber, chopped
1 apple, chopped
1/2 cup cubed pineapple
2 tsp fine sugar
Salt to taste

Method:

Mix the curd, cream, mustard powder, cumin seeds, sugar and salt and refrigerate for half an hour.Then add the fruits and cucumber and mix well. Serve cold.

Comments { 0 }

Bhuraani Raita

By on April 2, 2008 in Chutney

Ingredients:

Yogurt 600 gm/2 ½ cups
Cumin (jeera) powder 2.5 gm/ ½ tsp
Garlic, crushed 10 gm/2 tsp
Salt to taste
Yellow chili powder 2.5 gm/ ½ tsp

Method:

Rub crushed garlic with salt. Add to yogurt and whisk. Reserve a bit of the chili and cumin powders and mix the rest into the yogurt. Pour into a serving bowl. Sprinkle the reserved cumin and chili in a decorative design on the yogurt.Chill before serving.

Comments { 0 }

Hot Chutney

By on April 2, 2008 in Chutney

Ingredients:

Coriander leaves 1 bunch
Mint leaves (pudina) 1 bunch
Green chilies 6-7
Chili powder 1 tsp
Roasted cumin seeds ½ tsp
Asafoetida 1 pinch
Mango powder 2 tsp
Lemon 1
Salt to taste

Method:

For hot chutney, grind together all the ingredients except lemon. Lastly squeeze in lemon.

Comments { 0 }

Sweet Chutney

By on April 2, 2008 in Chutney

Ingredients:

Tamarind 4 oz
Jaggery 4 oz
Coriander leaves
Chili powder 1 tsp
Coriander seeds 1 tsp
Aniseeds 1 tsp
Roasted cumin seeds 1 tsp
Salt to taste

Method:

* For sweet chutney, soak tamarind in ½ pint hot water and strain out its pulp. Grind jaggery with all other ingredients.
* Add water according to consistency required and decorate with chopped coriander leaves when serving.

Comments { 0 }

Curd Chutney

By on April 2, 2008 in Chutney

Ingredients:

Curd ¼ pint
Dessert spoons 2 level roasted, dried, ground green peas
Garlic 4 cloves
Cumin seeds ½ tsp
Coriander leaves 1 small bunch
Green chilies 4-5
Red chilies 5-6 dry
Onions 2 small
Juice one lime
Salt ½ tsp

Method:

*Grind together garlic, cumin seeds and red chilies. Strain the water from the curd through fine muslin and tie up the remainder till it drips dry (for about ½ hour).
*Next add the already ground spices. Finely chopped onions and green chilies to the curd. Wash the coriander leaves well and chop finely.
*Add them with the ground green peas. Salt and lime juice to the curd preparation and mix thoroughly.

Comments { 0 }

Ginger Chutney

By on April 2, 2008 in Chutney

Ingredients:

Jaggery 8 oz
Vinegar 1½ pints
Ginger 4 – 4 inch pieces
Cloves Garlic 3
Raisins 12 oz
Dry red chillies 4 oz
Fenugreek 1 tsp
Salt 2 tbsp

Method:

* Boil the jaggery in 1 pint vinegar to make syrup.Roast and powder the chilies and fenugreek. Pound together in a large mortar the ginger,garlic,stoned raisins,chilies and fenugreek.
* Mix together the syrup. Remaining vinegar, pounded spices and salt. Put into a large earthenware jar and place in the sun for a fortnight.
*After that time it will be ready for use.

Comments { 0 }

Green Chutney

By on April 2, 2008 in Chutney

Ingredients:

Coriander, fresh 1 cup
Onion, sliced 1 large
Green chillies 2-3
Garlic, chopped 3 cloves
Ginger, chopped 1/2 inch pieces
Tamarind juice 1/2 cup
Water 2 tbsp
Salt to taste

Method:

* Combine all ingredients with 2 tbsp of water and grind, to make a thick chutney.
* Serve with appetizers and as an accompaniment to chicken and rice dishes.

Comments { 0 }

Green Chili Chutney

By on April 2, 2008 in Chutney

Ingredients:

1/2 cup green chillies
1/2 cup mint leaves, chopped
1 tbsp lemon juice
2 tbsp ginger, chopped
Salt to taste

Method:

Wash and dry the chillies.Cut off the stalks and chop roughly.Blend all the ingredients together for 15 minutes before serving.

Comments { 0 }

Moong Phali Khushk

By on April 2, 2008 in Chutney

Ingredients:

Peanuts 250 g
Garlic 16 cloves, 8 peeled, 8 cloves unpeeled
Red chillies 1 tbsp, powdered
Cumin seeds 1 tbsp
Salt to taste

Method:

Roast half peanuts on a tawa. Divide all ingredients in 2 pars. Roast 1 part only, combine together and grind dry. Keep in a box or bottle. Use sprinkled over daal, daal chawal etc.

Comments { 0 }

Til ki Chutney – Sesame Seed

By on April 2, 2008 in Chutney

Ingredients:

Sesame seeds 1 cup, roasted lightly on tawa
Green chillies 8
Garlic 6 cloves, unpeeled
Fresh coriander 1 large bunch
Tamarind 1 cup, thick juice
Onion 1, finely sliced for garnish

Method:

Grind together green chillies,fresh coriander,garlic and salt; grind the roasted sesame seeds separately. In a bowl combine the chutney,sesame seeds and tamarind juice.Sprinkle onions on top before serving.

Comments { 0 }

Sonth Chutney

By on April 2, 2008 in Chutney

Ingredients:

Tamarind (imli) 200 gm
Sugar 1 cup / 150 gm
Or
jaggery (gur) 7 tbsp / 150 gm
Ginger (adrak), 2” piece, juice extracted 1
Red chilli powder 1 tsp / 2 gm
Black salt (kala namak) ¼ tsp / 1 gm
Ginger powder (sonth) 1 tsp / 2 gm
Raisins (kishmish) 1 tbsp / 10 gm
Juice of lemon (nimbu) ½
Green chillies, finely chopped 2
Asafoetida (hing) ¼ tsp / 1 gm
Cumin (jeera) seeds, dry roasted, Ground 1 tbsp / 6 gm

Method:

Boil the tamarind, strain the juice and discard the pulp. Add the remaining ingredients and mix well. Serve with khasta kachauri or chaat papri.

Variation: A combination of dates and tamarind or just mango slices can be used instead of just tamarind.
Note: Tamarind should always be boiled before straining as it carries a lot of infection.

Comments { 0 }

Sweet Kairi Chutney

By on April 2, 2008 in Chutney

Ingredients:

Kairi ½ kg peeled and finely chopped or grated
Molasses or sugar 1 ½ tbsp, finely sliced
Ginger 1 ½ tbsp, finely sliced
Red chillies 10, whole
Kalonji 1 tsp
Raisins 15 soaked in hot water
White vinegar ½ cup
Lemons 2
Salt to taste

Method:

*Combine all ingredients except lemon in a stainless steel pan. Cook on low heat, stirring occasionally with a wooden spoon till the liquid thickens. Remove from heat and cool. When completely cool add the juice of two lemons. Lemon juice preserves the chutney. Store in glass jars. Do not use wet or used spoon in chutney.

Comments { 0 }

Green Tomato (Harey Tamatar)

By on April 2, 2008 in Chutney

Ingredients:

Green tomatoes 6
Green chillies 8
Fresh coriander 1 large bunch
Garlic 6 cloves, unpeeled
Lemon 2
Cumin seeds 1 tsp
Black pepper crushed 1 tsp
Mustard oil 2 tbsp
Salt to taste

Method:

Roast the tomatoes gently by holding them with tongs on fire.Grind tomatoes with all ingredients except black pepper and lemon. Heat oil in a pan. Add tomatoes. Lemon juice and black pepper and fry for five minutes.

Comments { 0 }

Red Chilli Chutney

By on April 2, 2008 in Chutney

Ingredients:

Red chillies 125 g, whole
Garlic 20 cloves, 10 peeled 10 unpeeled
Cumin seeds 1 tbsp
Salt to taste
Olive oil 3 tbsp

Method:

Combine red chillies, garlic, cumin seeds and salt and grind with a little water to a fine paste, heat the oil on medium heat, add the chutney and fry gently for 5 minutes. Remove from heat and cool. Store in a clean bottle. This chutney can be used for several days.

Comments { 0 }

Khajoor & Kishmish Chutney

By on April 2, 2008 in Chutney

Ingredients:

Dates (khajoor), destoned, Cut into strips 500 gm
Raisins (kishmish), washed, Soaked in hot water 1 cup / 100 gm
Tamarind (imli), lemon-sized balls 3
Jaggery (gur) 1¼ cups / 250 gm
Water 2 cups / 400 ml
Salt to taste
Red chili powder 1 tsp / 2 gm
Cumin (jeera) seeds, roasted, Powdered ½ tbsp / 3 gm
Ginger powder (sonth) 1 tsp / 2 gm

Method:

Soak the tamarind and jaggery in water for 30 minutes. Mash the soaked tamarind well and strain removing all the liquid and pulp. Add salt, red chili powder, cumin powder, and ginger powder. Mix well. Add the dates and drained raisins; mix well. Let it rest for 30 minutes before serving.

Comments { 0 }

Kachri Chutney

By on April 2, 2008 in Chutney

Ingredients:

Kachri, ground 1 kg
Oil 2 cups / 400 ml
Red chili powder 4 tbsp / 60 gm
Turmeric (haldi) powder 2 tsp / 10 gm
Salt 3 tsp / 15 gm
Aniseed (saunf) 5 tsp / 25 gm
Cumin seeds (jeera) powder 1 tsp / 5 gm
Garlic (lasan), ground ½ cup / 100 gm
Onion, medium, chopped 1
Whole red chillies (sabut lal mirch), ground 2-3 tbsp / 30-45 gm
Yogurt (dahi) ½ cup / 100 gm
Salt to taste

Method:

Heat 1 tsp of oil; add the cumin seeds and garlic.Sauté for a few seconds.Add the onion and fry till it browns. Add the remaining ingredients and cook on a low flame till the oil separates Store in and airtight jar. If refrigerated this chutney will stay for a month.

Comments { 0 }

Plum Chutney

By on April 2, 2008 in Chutney

Ingredients:

1kg fresh plums, cut into wedges
1 tsp cardamom, ground
2 tsp mustard seeds
2 cloves garlic, crushed
2 tsp ginger, freshly grated
75 gms butter
300 gms onion, sliced
400 gms apples, peeled and chopped
400 gms brown sugar
430 gms vinegar

Method:

*Heat butter in a saucepan and add ginger and garlic. Cook for about a minute and stir in cardamom powder and mustard seeds
*Add onion slices and cook until they become soft. Add plum wedges, apple pieces and the rest of the ingredients.
*Cook on high flame until the sugar is dissolved then lower the flame and let the mixture simmer till it thickens to a jam-like consistency
*Cool and pour into sterilized containers with lid.

Comments { 0 }

Tomato Chutney

By on April 2, 2008 in Chutney

Ingredients:

Large Tomatoes 2 lb
Raisins 2 tsp
Cardamoms 8
Sugar 6 oz
Salt 1½ tsp
Vinegar 3/8 pint
Red chili powder 1 tsp
Bay leaves 2
Chop finely:
Cloves, ginger 6
Garlic 1-inch piece
Onion 1 oz

Method:

* Use firm ripe tomatoes.Drop in boiling water,cover and let stand for 2 minutes. Drain and peel and chop fine.
* Combine chopped garlic, ginger and onion and cook,stirring well,till tender.Add vinegar, sugar, raisins, ground cardamoms,salt,chili powder and bay leaves.
* Keep stirring till the chutney thickens. Remove from the fire and cool.
* Remove bay leaves and store the chutney in a bottle.

Comments { 0 }

Lemon Date Chutney

By on April 2, 2008 in Chutney

Ingredients:

Lemons 24 large
Salt 4 oz
Dates 12 oz
Jaggery 1½ lb
Garlic cloves 12
Vinegar 1 tbsp
Cumin seeds 1 tbsp

Method:

* Wash and wipe the lemons and quarter them. Sprinkle with salt and put the pieces in a large pickling jar. Cover tightly and keep aside for 3 days.
* On the fourth day. Spread the pieces in a large flat vessel and dry them in the sun for 5 days. Put lemon pieces through a mincing machine to shred. Stone dates and shred too.
* Grind together the cumin, garlic and jaggery.
* Put in a large earthenware vessel, mix in the vinegar, shredded lemon and dates to form thick syrup with a consistency like custard.
* Use more or less vinegar, as necessary.
* Pour into airtight pickle jars and stone for a fortnight before use.

Comments { 0 }

Sweet Mango Chutney

By on April 2, 2008 in Chutney

Ingredients:

Green mangoes 3 lb
Sugar 3 lb
Garlic 2 pods
Ginger 4 inch piece
Chili powder 1 tbsp
Plums 1 lb
Vinegar ¾ pint
Salt to taste

Method:

* Peel mangoes and dice. Sprinkle with salt and keep aside for and hour. Grind the garlic, ginger and chilies with ¼ pint vinegar to make a smooth paste.
* Put mangoes and sugar in a saucepan and boil together till the mangoes are tender and the mixture forms a thick jam. Add the paste and stir gently.
* Add the peeled and chopped plums and cook stirring for 8 minutes. Add vinegar and salt and simmer for 15 minutes.
* Cool, and bottle in airtight jars.

Comments { 0 }

Dried Mango Chutney

By on April 2, 2008 in Chutney

Ingredients:

Dried mangoes, sliced, Soaked for 1 hour 250 gm
Water 2 cups / 400 ml
Jaggery (gur) ½ cup / 100 gm
Cumin (jeera) seeds 1 tbsp / 6 gm
Black peppercorns (sabut kali mirch), powdered 6-7
Black cardamoms (badi elaichi), powdered 5-6
Asafoetida (hing) a pinch

Method:

Boil the mangoes with water and jaggery; strain. Dry roast the cumin seeds and asafoetida on a griddle (tawa) and grind to a fine powder. Add this to the strained mango pulp. Mix in the black pepper powder and black cardamom powder.

Variations: Raisins and slices of bananas can also be added on festive occasions to this chutney.

Comments { 0 }

Coconut Chutney

By on April 2, 2008 in Chutney

Ingredients:

Coconut ½
gram dhal 1 oz
Asafoetida 1 pinch
Green chilies 6
Curd ¼ pint
oil 1 tsp
Mustard seeds ½ tsp
Urad dhal ½ tsp
Curry leaves 1 spring
Salt to taste

Method:

* Grind grated coconut, chilies, gram dhal, asafetida and salt to a smooth paste. Blend this with the curd and keep in a bowl.
* Heat the oil and fry mustard seed and urad dhal till it splutters. Add curry leaves.
* Pour this over the ground chutney and mix.
* Serve with idlies.

Comments { 0 }

Coconut Green Chutney

By on April 2, 2008 in Chutney

Ingredients:

2 gms cumin powder
5 gms sugar
10 gms garlic, finely chopped
15 gms green chillies
25 ml lemon juice
25 gms mint leaves, finely chopped
30 gms onion, finely chopped
100 gms coconut, grated
100 ml water
125 gms coriander leaves, finely chopped
Salt to taste

Method:

Blend all the ingredients in a food processor to form a smooth paste and store in an air-tight container.

Comments { 0 }

Dhaniya (Coriander) Chutney

By on April 2, 2008 in Chutney

Ingredients:

Green coriander (hara dhaniya) 1 cup / 100 gm
Tomato, big 1
Onion, big 1
Green chillies 3-4
Salt to taste
Lemon (nimbu), juice 1

Method:

Grind all ingredients (except salt and lemon juice) with just enough water to make a smooth paste. Add salt and lemon juice and mix well. Store, refrigerated in a clean dry jar.

Comments { 0 }

Garlic Chutney

By on April 2, 2008 in Chutney

Ingredients:

3-4 clove of garlic, OR 2-3 tsp of garlic paste
2-3 whole red chili
Salt according to taste
Water

Method:

Grind all of the above ingredients together with a little water to liquefy.

Comments { 0 }

Imli – Tamarind Chutney

By on April 2, 2008 in Chutney

Ingredients:

250 gms imli (tamarind)
2 cups sugar
Salt according to taste
1/2 tsp chili powder
Ginger (optional)

Method:

1. Soak the imli in lukewarm water so that it softens.
2. Rub well to remove the seeds.
3. Strain out all the juice into a container.
4. Put on low heat and bring to boil.
5. Add sugar, salt and chili powder and keep stirring and cooking on low heat til it starts to become thick.
6. A small piece of ginger can be added and later removed for an extra flavor.
7. When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).

Comments { 0 }

Sour Green Chili Chutney

By on April 2, 2008 in Chutney

Ingredients:

½ kg long, thick green chillies
½ kg tamarind
300 g gur / molasses
3 tsp cumin seeds
2 tsp salt
½ cup oil

Method:

1.Make a slit in the green chillies lengthwise on one side taking care not to cut through to the other side. Remove seeds. Wash well and put in a strainer.
2.Mix 1 tsp each cumin seeds and salt and stuff the slit chillies with it.
3.Soak tamarind in hot water, mash with fingers, remove seeds and strain through a sieve and use the pulp.
4.Heat oil, add chillies and fry for a few seconds turning the chillies frequently so that they do not brown. Add 2 tsp cumin seed and 1 tsp salt. Fry for a minute or two. Add ground molasses and tamarind. Simmer for 10-12 minutes. Remove from heat. When cold serve with dal chawal (lentils and rice) or fish curry and khichri.

Comments { 0 }

Onion & Garlic Chutney

By on April 2, 2008 in Chutney

Ingredients:

2 gms all spices
5 gms butter
20 gms brown sugar
80 gms vinegar
500 gms onion, finely chopped
500 gms garlic, finely chopped
Salt and pepper to taste

Method:

*In a pan, combine butter, onion, garlic and all the spices. Cook until the onion turns brown. Add brown sugar. Cover the pan and cook on low flame for 45 minutes, stirring occasionally.
*Add vinegar and cook for another five minutes. Add salt and pepper. Remove the pan from the flame and allow it to cool. Store in an air-tight sterilized jar and refrigerate.

Comments { 0 }

Plum chutney

By on April 1, 2008 in Chutney

Ingredients

1kg fresh plums, cut into wedges
1 tsp cardamom, ground
2 tsp mustard seeds
2 cloves garlic, crushed
2 tsp ginger, freshly grated
75 gms butter
300 gms onion, sliced
400 gms apples, peeled and chopped
400 gms brown sugar
430 gms vinegar

Method:

Heat butter in a saucepan and add ginger and garlic. Cook for about a minute and stir in cardamom powder and mustard seeds. Add onion slices and cook until they become soft. Add plum wedges, apple pieces and the rest of the ingredients.

Cook on high flame until the sugar is dissolved then lower the flame and let the mixture simmer till it thickens to a jam-like consistency. Cool and pour into sterilised containers with lid.

Comments { 0 }

Raita

By on March 31, 2008 in Chutney

Ingredients
1. ½ cup of Yogurt
Salt (according to taste)
¼ tsp. ground black pepper (Kali Mirch)
½ tsp. cumin seeds (Zeera) powder or crushed

2. ½ cup of Yogurt
1 tsp. garlic (Lehsan) chutney
¼ tsp. cumin seeds (Zeera)
Salt (according to taste)
1 green chili

3.1 cup yogurt
2 green chilies
½ mint (Podina) leaves
¼ tsp. cumin seeds (Zeera) powder
Salt according to taste

4. Khera/kakri ka Raita
Add to 3 above
1 grated cucumber or kakri

5. Loki ka Raita
Add to 3 above
1 grated loki

Instructions

1 to 4
Mix together all the ingredients and you have a creamy raita to serve with Biryani or Pulao.

5. Grate unseed loki, put in hot water for a minute. Drain the water and squeeze by hand add it to 3.

Good to eat on its own or as a dip

Comments { 0 }

Mint (Podina) Chutney

By on March 31, 2008 in Chutney

Ingredients

1 bundle of mint (Podina) leaves
1 tsp. salt
½ cup whole dried red chilies
5 tbs. tamarind (Imli) paste
2 green chilies

Instructions

Soak the Tamarind in water for an hour.
Remove the seeds from the tamarind.
Put everything into a grinder and grind until it’s a smooth paste. Refrigerate

Comments { 0 }

Khajur ki Chutney

By on March 31, 2008 in Chutney

Ingredients

50 grm. pitted dates
15 grm. seedless raisins
1 tsp. cumin seeds (Zeera) powder
1 tsp chili (Lal Mirch) powder
1 heaped tsp. tamarind (Imli) concentrate OR 3 tbs. lemon juice
125 ml water
3/4 tsp salt
1 tsp soft brown sugar

Instructions

Put all the ingredients in a blender and mix well.Sieve and throw out the residue. Serve the strained chutney with kababs, tikkas.

Comments { 0 }

Imli Chutney

By on March 31, 2008 in Chutney

Ingredients

250 gms. tamarind (Imli)
2 cups sugar
Salt according to taste
1/2 tsp chili (Lal Mirch) powder
½ inch piece of ginger (Adrak) or Dried ginger (Sounth)

Instructions

Soak the imli in lukewarm water so that it softens.
Rub well to remove the seeds.
Strain out all the juice into a container.
Put on low heat and bring to boil.
Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.
A small piece of ginger can be added and later removed for an extra flavor.
When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).

Comments { 0 }

Garlic (Lehsan) Chutney

By on March 31, 2008 in Chutney

Ingredients

4-6 clove of garlic (Lehsan)
½ cup whole dried red chilies
salt according to taste

Instructions
Grind all of the above ingredients together with a little water to liquefy

Comments { 0 }

Garam Masala

By on March 31, 2008 in Chutney

Ingredients

1 tbs. whole black pepper (Kali Mirch)
4 tbs. cumin seeds (Zeera)
1 tsp. cloves (Laung)
4-5 black cardamom (Bari Ilaichi) seeds

Instructions

Roast all the ingredients and then grind into a powder.

Comments { 0 }

Chaat Masal

By on March 31, 2008 in Chutney

Ingredients

1 cup cumin seeds (Zeera)
1 cup whole dried red chilies
1 tbs. salt
2 tbs. coriander (Dhaniya) seeds
1 tsp black salt (Kala Namak)
10-12 whole black pepper (Kali Mirch)
8-10 cloves (Laung)
1 black cardamom (Bari Ilaichi) seeds
¼ tsp. carom seeds (Ajwain)
1 pinch asafetida (Heeng)
½ tsp. tartaric acid

Instructions

Roast the spices slightly and grind into a powder after cooling.Then add salt and black salt.

Can be used in all sorts of chaat and dahi baray.

Comments { 0 }

Aaloobukhara Chutney

By on March 31, 2008 in Chutney

Ingredients

1 cup Sugar
250 grm. prunes (Aaloobukharay)
1 drop red food color (optional)

Instructions

Wash the Aaloobukharay thoroughly 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 Aaloobukharay and cook it on low heat.
Add the food color if you want the sauce to take on a reddish tinge.
When the sauce is thick and the pits have been separated from the Aaloobukharay, remove from heat and put aside to cool.
Serve as a condiment.

Comments { 0 }

Spaghetti And Lasagna Sauce

By on March 29, 2008 in Chutney

Ingredients:

1 (28 ounce) can stewed tomatoes
1 (28 ounce) can crushed tomatoes
1 pound ground beef
2 onions, chopped
2 green bell peppers , chopped
5 cloves garlic, chopped
2 tablespoons white sugar
1 tablespoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

Preparation:

Blend the stewed tomatoes and crushed tomatoes in a blender.
In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic.
Pour in tomatoes, and reduce heat.
Add sugar, basil and oregano, and simmer about 40 minutes.
Season with salt and pepper before serving.

Comments { 0 }

Peanut Chutney

By on March 29, 2008 in Chutney

Ingredients:

1 cup roasted and peeled peanuts
1 small onion sliced
3 dry red chilies, de-seeded
small lemon sized tamarind (soaked in warm water for 10 minutes)
3 garlic flakes, crushed
salt to taste
3/4 cup water
1 tsp oil

For seasoning:
1/2 mustard seeds
1/2 split black gram dal
8-10 curry leaves
1/2 tsp oil

Preparation:

Heat oil in a vessel, add the garlic and dry red chilies and stir fry for a few seconds.
Add the sliced onions and saute further for 2-3 minutes on medium heat. Turn of heat and cool.
Grind the roasted peanuts,tamarind, sauteed onions and garlic along with salt and half a cup of water.
Heat oil in a pan for seasoning.
Once hot, add the mustard seeds and once they splutter, add the split gram dal and let it turn golden brown.
Add the curry leaves and turn off heat.
Pour over chutney

Comments { 0 }

Sour Cream

By on March 29, 2008 in Chutney

Ingredients:

1 cup malai/slightly hung curd (at room temp)
approx 5-6 tbsp lime juice
salt to taste
1 tbsp dried parsley
1/2 red chili flakes
1 tbsp fresh parsley chopped

Preparation:

Take a bowl, add the cream, chili flakes, dried parsley, salt and combine well.
Blend the mixture slowly till it form a smooth consistency.
Now slowly add the lemon juice and keep blending smoothly and you will find that the cream will begin to thicken.
Add lemon juice till it reaches a sour stage.
Add the chopped parsley and chill.
Serve chilled sour cream with tacos or Mexican rice.

Comments { 0 }

Mustard Sauce

By on March 29, 2008 in Chutney

Ingredients:

4 tablespoons dry mustard
6 drops peanut or corn oil
4 teaspoons vinegar

Preparation:

Combine all ingredients and stir thoroughly.
If the paste is too thick for dipping, add a few more drops of vinegar until it is the consistency of thick cream.

Comments { 0 }

Hara Dhaniya Chutney

By on March 29, 2008 in Chutney

Ingredients:

175-250 g (6-8 oz) fresh coriander leaves
3 green chillies, de-seeded and washed
50 g (2oz) desiccated coconut
5 cm (2-inch) fresh ginger
Juice of 1 Lemon
1 tsp salt
1 tsp sugar
2 tbsp oil
1 tsp black mustard seeds
4 curry leaves, chopped coarsely

Preparation:

Wash coriander, drain well to remove any excess moisture.
Place the first 7 ingredients on a food processor and blend till smooth. If necessary you can add a little more lemon juice to help in the blending.
Remove to a serving dish.
Heat the oil in a frying pan and fry the mustard seeds and curry leaves till the mustard seeds pop and crackle!
Pour the oil and spices over the chutney, cover the dish and leave for 5 min.
Mix well, adjust the seasoning and add some more lemon juice if necessary and serve chilled.

Comments { 0 }

Italian Dressing

By on March 29, 2008 in Chutney

Ingredients:

1/2 cup olive oil, or safflower oil
1/3 cup mayonnaise, or plain non-fat yogurt
1/4 cup cider vinegar
2 Tbsp. Frontier Herbs of Italy
1 tsp. Frontier Garlic Salt

Preparation:

Mix all ingredients well.
Refrigerate at least two hours before serving.
Dressing is best if chilled overnight.
Great over potatoes.

Comments { 0 }

Lemon Chutney

By on March 29, 2008 in Chutney

Ingredients:

1/2 kg Lemons (Nimbu)
250 grams Sugar (Cheeni) (2 cups heaped)
1 teaspoon Red chili pepper (Lal Mirchi )
2 tablespoons Salt (Namak )
1/4 teaspoon ground big Cardamoms (Elaichi Moti)
1/8 teaspoon ground Cloves (Lavang)

Preparation:

Wash the lemons and wipe with a cloth.
Squeeze out the juice and add salt to it.
Cut long strips of lemon skins and soak in the juice and put in a jar.
Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender.
Add sugar, Red chili pepper, cardamoms and cloves and mix.
Keep it in the sun until sugar is dissolved.
This chutney can be preserved for one year if it is kept in an airtight jar.

Comments { 0 }

Mango Achaar

By on March 29, 2008 in Chutney

Ingredients:

Mangoes – kachay pakay – raw mangoes about to get ripe 5 to 6 – diced and with skin

Achar masala: Kalongi, Zeera, Saunf, Ajwain, Maithi dana, RaiClick to find more about Rai, pinch of everything
4 cloves of garlic peeled and sliced
4 to 5 green chillies
Brown sugar 4 tsp
Salt up to taste
TurmericC powder 1/2 tsp
Red chili crushed 1 tsp
Water – 2 to 3 tbsp
Oil for cooking – 3 tbsp

Preparation:

In a skillet bring oil to heat then crackle achar masala with garlic cloves and green chillies after few min(2 min) add diced mangoes in it and mix it well.

Saute it until every thing get mixed then add all spices except brown sugar and mix it well again.Low the flame and pour few spoons of water on it and then let it cook covered on really low flame for about 15 minutes .

After 10 to 15 min U will see that mangoes are well cooked as their pulp is soft and masala has got in to them then add sugar an mix well

Comments { 0 }

Hot And Sweet Dip

By on March 29, 2008 in Chutney

Ingredients:

2 tablespoons vinegar
3/4 cup sugar
1 cup water
1 tablespoon red chili flakes
1 tablespoon salt

Preparation:

1. Combine the vinegar, sugar and water and boil till the mixture becomes a thick syrup.
2. Cool slightly, add the crushed red chillies and the salt.
3. Allow to stand for at least 6 hours before using.
4:Adjust the vinegar and chillies to your taste.

Comments { 0 }

Thick Garlic Sauce

By on March 29, 2008 in Chutney

Ingredients:

4 slices stale white bread
4 garlic cloves, crushed
2 tablespoons vinegar or

4 slices stale white bread
4 garlic cloves, crushed
2 tablespoons vinegar

Preparation:

Remove the crust of the bread and soak in water for 10 minutes. Squeeze out the water. Place the bread, garlic, salt, pepper and lemon juice or vinegar in a blender and puree to form a thick paste. Gradually work in the oil a little at a time to form a thick sauce. If the mixture appears too thick add water. The sauce should be of running consistency. The sharpness of the sauce depends on the amount of the garlic , from mild to really hot and burning. Serve this sauce with fried chicken, Roast Turkey and fish pakora.

Comments { 0 }

Marmalade Butter

By on March 29, 2008 in Chutney

Ingredients:

1/4 pound unsalted butter, at room temperature
1/2 cup good orange marmalade
1/8 teaspoon kosher salt


Preparation:
Combine the butter, orange marmalade, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.

Comments { 0 }

Garlic Chutney

By on March 29, 2008 in Chutney

Ingredients:

3 tbsp.sesame tahini
1 minced clove of garlic

1/2 tsp. salt
3 tbsp. lemon juice
3 tbsp. water
1 tbsp. plain yogurt

Preparation:
Place tahini, garlic, salt and lemon juice in a small bowl and mix with a spoon and gradually add water until tahini becomes smooth. Add chopped parsley and mix well.Serve this sauce with fried chicken .

Comments { 0 }

Green Coconut Chutney

By on March 29, 2008 in Chutney

Ingredients:

Coconut powder 1 cup
Green chillies 6
Coriander leaves leaves 1 bunch
Garlic 4 cloves

Salt 1/2 tsp
Bhuna zeera 1 tsp
Onion 1 tbsp (optional)
Imly juice 1/2 cup or lemon juice

Preparation:
Put all together in a blender and blend to a smooth paste with imly or lemon juice.

Comments { 0 }

Khajur Ki Chutney

By on March 29, 2008 in Chutney

Ingredients:

50 gm pitted dates
15 gm seedless raisins
1 tsp zeera powder
1 tsp chili powder
1 heaped tsp tamarind concentrate OR
3 tbs lemon juice
125 ml water
3/4 tsp salt
1 tsp soft brown sugar

Preparation:

Put all the ingredients in a blender and mix well. Sift and throw out the residue. Serve the strained chutney with kababs, tikkas.

Comments { 0 }

Tomato And Onion Chutney

By on March 29, 2008 in Chutney

Ingredients:

1 large tomato
1 small red onion
1teaspoon green finally chopped chillies
1teaspoon cumin seeds
Salt to taste

teaspoon red chili powder
1cup tomato sauce
1tablespoon mint sauce
teaspoon grown coriander
Hand full of fresh coriander
1/4 cup lemon juice

Preparation:

Peal and chop onion
Place in a grinder and spin until finally chopped and all of rest of ingredients expect the tomato sauce and coriander leaves and mix one all in mixer and blended together put the tomato sauce and blend for about 1 min now place the coriander in and spin for I min and in cup of lemon juice and spin for 1 more min place in bowl and eat with pakoras or samosas enjoy if you like you can place in sealed tub and place in fried of not used all and can use remaining chutney with in week.

Comments { 0 }

Green Chutney

By on March 29, 2008 in Chutney

Ingredients:

Green coriander (Dhania) (3 bunches)Mint Leaves (Pudina) (1 Bunch)Green Chillies (6)(or less if u want it less spicy)
Garlic 78 cloves yogurt
salt to taste
red kutee mirch optional

Preparation:

Wash the green coriander and mint leaves and along with green chillies. Now put all these with garlic cloves in a blender to blend together but do t coarsely(mota mota) then add salt and kutee mirch according to your taste and add yogurt to it.

Comments { 0 }

Hari Chutney

By on March 29, 2008 in Chutney

Ingredients:

1)Fresh Mint (56 Leaves)
2) Fresh coriander (1/2 bunch)
3) 23 Green Chillies

4) Dry anardana (46 seeds)
5) Salt (as required)
6) Yogurt (3/4 Cup)

Preparation:

Put all the ingredients in a grinder or blender and blend. Fresh smelling, delicious and instant hari chutney is ready.

Comments { 0 }

Pyaz Ki Chatney

By on March 29, 2008 in Chutney

Ingredients:

onion 1 big
tomato 1 big size
green chili 3,4
green coriander 1 bunch
lemon juice 2 table spoon
salt to taste

Preparation:

first of all crushed the onion
then add crushed green chili
crushed coriander and crushed tomato and add lemon juice in last add salt mix it well its ready to eat.

Comments { 0 }

Spicy Yogurt Chutney

By on March 29, 2008 in Chutney

Ingredients:

yogurt
red chili powder
zeera (half ground)
salt
kuty mirch
milk (as needed)
cucumber cubes (small)
1cup
pinch
1/2tbls
pinch
1tbls

Preparation:

mix all ingredients together. make sure you use milk instead of water but not too much milk the yogurt gets very thin.

Comments { 0 }

Mirch Chutney

By on March 29, 2008 in Chutney

Ingredients:

coriander (1/2 a bunch)9 green chilies garlic (12 pieces)yogurt (1 whole dhabba)1/4 tsp salt
no extra ingredients

Preparation:
get a blender. put all the ingredients in there except of the salt and mix.empty chutney into a bowl and add the salt . taste the chutney and if theres less salt then add to your pasand.

Comments { 0 }

Spicy Bhooni Chutney

By on March 29, 2008 in Chutney

Ingredients:

Garlic cloves 8.
Black Cumin Seeds 1 tsp.
Red Chillies(whole) 6.

Salt to taste.
Oil 1 tsp.
Vinegar /Lemon Juice 1 tsp.

Preparation:
Grind all the spices. Heat oil and fry for a few seconds. Add vinegar or lemon juice. Serve with appetizers.

Comments { 0 }

Sour Cream Chutney

By on March 29, 2008 in Chutney

Ingredients:

salt ( to taste )
black pepper ( to taste)
sour cream as the quantity required but u can use curd
as well
cucumber 1 or 2

Preparation:
well dice or chop cucumber in small pieces inf act very small… don’t use grinder coz, we want chopped cucumber snot the paste of cucumber then add salt ,pepper, and sour cream or dahee in it…mix together put it into refrigerator to get little bit thick.. enjoy with this kind of food u like meat or sabazi.

Comments { 0 }

Imli Ki Chatney

By on March 29, 2008 in Chutney

Ingredients:

2 green chili chopped
half cup coriander chopped
half onion chopped
1 spoon full red chili
salt t to taste
off course imli ka thick pani.

Preparation:
Mix all above ingredients in imli ka pani….
Mix it well…

Comments { 0 }

Kabfla Chutney

By on March 29, 2008 in Chutney

Ingredients:

one small can of tomato paste
1/3 c italian salad dressing
salt to taste
3/4 tsp red chili powder

Preparation:
mix all ingredients and serve.

Comments { 0 }

Mirch Chatni

By on March 29, 2008 in Chutney

Ingredients:

large green chili
lemon juice
garlic
salt
cooking oil
1 qtr.
1/2 cup
34
1 tsp
1/2 cup

Preparation:

mix all ingredients in mixer n have a delicious taste of chutney with snacks. note: do not add water be sure

Comments { 0 }

Dahi Ki Chutney (yogurt Chutney)

By on March 29, 2008 in Chutney

Ingredients:

1/2 cup yogurt beaten, 1 cup coriander leaves chopped, 2 green chillies, 1tsp.grated ginger
salt and sugar to taste

Preparation:
grind all the ingredients except yogurt to a fine paste, mix with yogurt and chill.

Comments { 0 }

Quick Chutney

By on March 29, 2008 in Chutney

Ingredients:

hot and sweet chili sauce
2cm water
dried mint
big and round chili
Preparation:

Get a clean bowl and then put your hot and sweet chili sauce in then u add your dried mint then add the 2cm water in then then put in the chili.Then give it a stir and now it’s ready to serve.

Comments { 0 }

Perfect Harri Chutney

By on March 29, 2008 in Chutney

Ingredients:

1 bunch coriander leaves.45 mint leaves.67 green chilies.23 garlic cloves.1 tsp salt .1/2 tsp red chillies.
1tsp zeera.1 tbsp lemon juice.8 tbsp yogurt.

Preparation:

Try to take coriander and mint leaves off the stem. Wash them along with green chillies.place them in a chopper. add all other ingredients except for yogurt.chop these ingredients until almost a paste.you can eat as it is or can add yogurt to it. you can even store this chutney in small cubes in freezer.

Comments { 0 }

Chutney Of Dates

By on March 29, 2008 in Chutney

Ingredients:

Dates 5 pieces
Fried jeera 1 tsp
Sugar 1 tsp
Salt as you taste
Water cup

Red chili 1/2 tsp
Garlic 5,6 cloves

Preparation:

Wash dates finely and remove hard part in it. Put all ingredients in a grinder and grind 1,2 minutes or until dates are disappear.
Serve with fruit chat.Too easy but too tasty.

Comments { 0 }

Raita

By on March 29, 2008 in Chutney

Ingredients:

Yogurt 1 cup
Salt to taste
cumin seed (zeera ) 1/2 tsp
green chili (depends how spicy you want it) 25

Mint 1/4 bunch
Water 2 tbsp
Garlic 1 small clove

Preparation:

In a blender, put in the yogurt, salt, cumin seed, mint , chili, and water. Blend until becomes semi thick liquid.
Serve chilled.

Comments { 0 }

Plum Chutney

By on March 29, 2008 in Chutney

Ingredients:

dried plums 1 cup
sugar 1/3 cup
ground garam masalah 1/4 tsp
red chili powder 1/2 tsp
salt t 1/4 tsp
black pepper pinch

ginger cut in small bars 1 tbsp
almonds 10 pieces (boiled, peeled and slit into two)
water 1 1/2 cups
oil 1tbsp

Preparation:

soak plums overnight in water. heat oil and fry ginger for a minute. add plums, water, sugar and the rest of the ingredients except for the almonds in it. cook on slow heat for 15 minutes string occasionally until the syrup thickens. In the end, add almonds pour in a serving bowl.

Comments { 0 }

Cucumber Chutney

By on March 29, 2008 in Chutney

Ingredients:

1 cucumber
2 teaspoons of salt
malt vinegar
1 teaspoon coarsely chopped ginger
1 dessert spoon parsley
1 chopped green chili

Preparation:
Peel and slice as finely as possible 1 cucumber . Sprinkle with 2 teaspoons of saltC and allow to sweat for a while. Squeeze dry and cover with malt vinegar, add 1 teaspoon coarsely chopped ginger , 1 dessert spoon parsley ,1 chopped green chili (optional). Rest for at least an hour. This can keep for a long time if stored in a cool place and provided the ingredients remain covered with vinegar.

Comments { 0 }

Imli (tamarind) Chutney

By on March 29, 2008 in Chutney

Ingredients:

3 tablespoons dried tamarind pulp
l cup hot water
1 teaspoon salt
2 teaspoons black or brown sugar
l teaspoon ground cumin
half teaspoon ground fennel
2 teaspoons finely grated fresh ginger
lemon juice to taste
pinch chili powder, optional

Preparation:

Put tamarind pulp in a bowl with hot water and allow to soak until water is cool. Knead and squeeze pulp away from the seeds. until it is dissolved in the water, then strain through a fine nylon sieve, pushing all the pulp through. If necessary, add a little more water to assist in getting all the pulp from the seeds. Add salt , sugar and other ingredients to the tamarind and stir to mix well. Taste and add more salt if necessary, lemon juice to sharpen the flavor and if liked, a small pinch of chili powder.

Comments { 0 }

Hot Chutnee

By on March 29, 2008 in Chutney

Ingredients:

67 split green chillies
1 bunch of coriander(Cilantro)leaves
3 tbsp dried, dessicated coconut
12 tsp chili powder
1 tsp mustard seeds

Preparation:
Season oil with mustard,add the green chillies, coriander
leaves chopped, red chili powder and the coconut.
Fry for a while and then blend it into a smooth paste, adding salt to taste.
This chutney is usually used for masala puri/chat.

Comments { 0 }

Podina Chutney

By on March 29, 2008 in Chutney

Ingredients:

1 bunch Mint
1 oz Green Chili
1 tsp Salt

1 oz Pomegranate Seed dried
32 oz Yogurt
4 Tbsp Water

Preparation:

Gather ingredients.
Remove stems from green chilies.
Wash mint and remove leaves.
Blend together mint t leaves, green chilies, salt and pomegranate seeds in an electric blender to make a paste.
Add water to make a smooth paste.
Remove from blender and mix in yogurt.

Comments { 0 }

Mint Chutney

By on March 29, 2008 in Chutney

Ingredients:

Mint
Green Pepper
Coriander
Salt
Yogurt
Onions
Garlic
Vinegar

Preparation:
Put all the ingredients in the mixer except vinegar, and mix them for 2 minutes or until all ingredients are all dissolved.

Then add the vinegar and mix again for a little bit and pour it out in a bowl and serve.

Comments { 0 }

Tomato Chutney

By on March 28, 2008 in Chutney

Ingredients

-tomatoes 1/2 kg
-white zeera 1-1/2 tsp
-garlic 1 tsp
-karhi pata 2-3
-oil 2-3 tsp
-sugar 1 tsp
-coconut 1 tsp
-whole red chillies 6-8
-black pepper 1/2 tsp
-lemon juice 4 tsp
-methi 1/4 tsp
-rai 1/4 tsp
-salt 1/2 tsp

Methods:

Boil water and put the kari patta,rai and tomatoes in boiling water for 5-10 minutes,so that the skin comes out easily.Now blend the tomatoes with all the above ingredients except oil and methi.After blending put in the pan and boil again.Heat oil and add in methi,karhi patta,rai and give bhigar on top of the tomato chutney.

Comments { 0 }

Tomato Ketchup

By on March 28, 2008 in Chutney

Ingredients

- 10 lb Tomato; totally ripe
- 1 Bell pepper, red; seeded & chopped
- 4 lg Onion; chopped
- 1 1/2 c Vinegar, cider
- 2 Garlic clove; crushed
- 1 tsp. Peppercorns
- 1 tsp. Allspice, whole
- 1 tsp. Cloves, whole
- 5 Cinnamon stick
- 1 tsp. Celery seed
- 1/2 tbs. Mustard, dry
- 1/4 bts Cayenne
- 4 tbs. Sugar, brown
- 3 tbs. Sugar, white
- 1 tsp. Salt

Methods:

Cut tomatoes in quarters and puree them in food processor along with bell pepper. Strain puree through a coarse sieve to remove skins and seeds. (You can dump the puree into a colander and work it through with your hands until there is nothing left in the colander but a dryish pulp of skins and seeds.) Now puree onions, combine with tomato and pepper puree, and pour into a large stainless steel or enameled kettle. Cook and stir occasionally over low heat until it is reduced by about a third and is considerably thicker. Meanwhile put garlic, peppercorns, allspice, cloves, cinnamon, and celery seed into the vinegar in a small pot and simmer covered for 1/2 hour to steep spices in the vinegar. Pour about half the spiced vinegar through a tea strainer into the thickened tomato mixture. Stir. Also add sugar, mustard, cayenne, and salt at this point. Here is where the tasting comes in. You can adjust any of these ingredients to suit you. You can add more spiced vinegar. Or a little plain vinegar. More or less sugar, mustard, cayenne. Just sort of tinker with it. Cook it some more, stirring often, until it looks like catsup should look. Taste and adjust again. You may notice that it looks slightly curdled. Not to worry. Hit it a lick in the food processor. Smooths right out. Pour into sterile jars leaving 1/8″ of head space. Process in a boiling water bath 15 minutes.

Comments { 0 }

Sweet And Sour Lemon Pickle

By on March 28, 2008 in Chutney

Ingredients

- 400 g. Jaggery (gur)
- 1\2 litre water
- 12-14 lemons
- 2 tsp. chilli powder
- 1 tsp. salt
- 1cup aniseed (saunf)
- 1\2 tsp. turmeric powder
- 1\2 tsp. cumin seeds
- 1\2 tsp. fenugreek seeds (methre)
- 1\2 tsp. sesame seeds
- Pinch of asafetida (heing)

Methods:

1.Boil water and gur in a saucepan, remove any scum that comes over the top. Simmer about 15 minutes or until thick syrup is formed. keep aside to coll.
2. Wash and pat dry the lemons. Cut them into quarters and remove all seeds. Place the lemons in food processor and process until the lemons are coarsely crushed.
3. Place the crushed lemons and rest of the ingredients in a glass jar. Add the gur syrup and gently mix with a wooden spoon.
4. Cover the jar with a muslin cloth and keep it in the sun 3-4 days at least for 4-5 hours every day.
5. Stir the contents of the jar for the few days. The pickle will be ready to use after one week. Close the lid tightly and store in cool and dry place.

Comments { 0 }

Apple Chutney

By on March 28, 2008 in Chutney

Ingredients

- 4 Cooking apples (peeled and cut to small cubes)
-1/2 cup Water
-1/2 cup Sugar or to taste
salt To taste
- black pepper (ground) To taste
-Red chili powder To taste
-1/2 cup Vinegar
-Red food color (optional) One pinch

Methods:

1. Peel, core and cut apple into small cubes. Add water, salt, red chili powder, and black pepper to apple cubes and bring to boil, simmer until very soft.
2. Add sugar and cook on medium heat, until sugar is dissolved and the mixture is a bit thick, about 2 minutes.
3. Add food color, vinegar and boil for another minute. It is now ready to serve.

Comments { 0 }

Piyaaz (Onion) Chutney

By on March 28, 2008 in Chutney

Ingredients

- Green onion 4 nos.
- Mint (Pudina leaves) 1 cup
- Sugar 1 tsp.
- Green Chilies 4 nos.
- Garam masala 1/2 tsp.
- Dried pomegranate seed (anar dana) 2 tbsp.
- Salt to taste

Methods:

1.Grind all the above ingredients together to a fine paste without adding water.

2.If you like it sour add a little lime juice

Comments { 0 }

Nau Rattan Chatn Chutney

By on March 28, 2008 in Chutney

Ingredients

- 150 gm soft tamarind (remove seeds)
- 1 tbsp. coriander seeds
- 1 tbsp. whole red chilli
- 1\2 tbsp. cumin (zeera)
- 6 cloves Garlic
- 3 green chillies
- 1 bunch fresh coriander
- 1bunch fresh mint
- salt to taste

Methods:

1.Remove seeds from the imli and blend all the ingredients in a blender to make a chatni
Note: Nau rattan chutney can be used in various dishes as a topping e.g Dahi Bare, and fruit chat.

Comments { 0 }

Nariyal Ka Doodh

By on March 28, 2008 in Chutney

Ingredients

- flesh of one large coconut
- 1\2- 2\3 water

Methods:

Finely grate the flesh of the coconut. Add 1\2 cup of water and leave to soak for 30 minutes. With clean hands squeeze out the grated coconut into a bowl. Squeeze again to extract more milk. To make thin coconut milk increase the amount of water. Alternatively coconut milk can be made from creamed coconut or coconut powder. Creamed coconut or coconut powder can be bought from large supermarkets. To make the coconut milk just dissolve the creamed coconut or powder in warm water.

Comments { 0 }

Mixed Pickle

By on March 28, 2008 in Chutney

Ingredients

- 2 kg. raw mangoes
- 1\4 kg lemons
- 1\4 kg green chilies
- 1 kg. mixed vegetables such as carrots, peas, turnips and cauliflower
- 2 1\2 to 3 liters mustard oil
- 1\4 cup. salt
- 2 cups aniseed (saunf)
- 2 tbsp. turmeric
- 2 cup nigella seeds (kalonji)
- 2 cup fenugreek seeds (methre)
- 1\2 cup red chili powder or (according to the taste.)

Methods:

1. Wash and pat dry all the vegetables. Cut the mangoes into half, remove seed and then cut into 11\2 inch sized pieces. Cut the lemons into half and slit the chilies carefully into half, leaving them still held together at the stalk. Peel the carrots and cut them into 2 inches long sticks. Peel and slice the turnip. Break the cauliflower into medium sized floret. Remove the peppery covering of the garlic and leave them whole.
2. Divide the salt into two parts. Place mangoes, lemons, garlic and chilies in a large bowl, sprinkle one part of the salt, mix well , cover and leave to marinate over night.
3.Next day gently squeeze out all the water released by the vegetables, taking care not to squeeze the juice from the lemons.
5. Place the carrots, peas, turnip and cauliflower in bowl, pour vinegar over it and mix well. Keep aside for 2-3 hours.
6. Strain the liquid from the vegetables and bring to a boil, put the vegetables and cook just for 2 minutes. Remove the vegetables with a slotted spoon and put them in a tray to cool completely.
7. Heat mustard oil to smoking point, remove from heat and leave it to cool. Mix all the spice ingredients and remaining salt with enough oil just to bind the spices.
8. Stuff the green chilies with the spice mixture. Rub gently the rest of the mixture over the mangoes, lemons and other vegetables.
9. Place the mango mixture in an earthenware jar, Mix thoroughly with hands.
10. Pour in the remaining oil. The oil should cover the vegetables by about 2.5 cm (1 inch).
11. Cover the jar with a muslin cloth and keep it in an airing place.
12. Stir the contents of the jar for the first two weeks at least once a day. Do this to ensure that all pieces are completely dipped in the oil.

Note: In most of the Pakistani pickles, salt and oil are used as preservatives.

Comments { 0 }

Mixed bean Salad

By on March 28, 2008 in Chutney

Ingredients

-1 cup canned kidney beans, drained
- 1 cupcanned chick peas, drained
- 1 cup canned yellow wax beans drained
- 1 cup canned green beans, drained
- 1 medium onion, chopped
- 1 medium green pepper chopped
- 1 tomatoes chopped
- 2 green chilies, finely chopped
- 1\4 cup vinegar
- 1/4 cup vegetable oil
- 1 tbsp. sugar
- 1/2 cup coriander leaves, chopped (optional)
- salt and pepper to taste

Methods:

1. Place kidney beans, chick peas, yellow wax beans, green beans, onion, green pepper, tomatoes and green chilies into a large bowl.
2. Mix vinegar, oil and sugar in a small screw jar and shake well to mix the ingredients. Pour over the bean mixture. Mix well.
3. Season with salt and salt. Cover and refrigerate for at least 5 hours.
4. Just before serving, add coriander leaves, if using, stir gently.

Comments { 0 }

Podinay Ki Chutney

By on March 28, 2008 in Chutney

Ingredients

- 1 cup fresh coriander leaves
- 1/2 cup mint leaves
- 3-4 green chillies, chopped
- 1clove of garlic finely chopped
- 2 whole red chilies
- salt to taste
- 1\2 tsp. chilli powder
- 3-4 tbsp. tamarind juice or juice of one lemon

Methods:

Wash the mint, coriander and green chilie under cold running tap water and roughly chop them. Place all the ingredients in a food processor or blender and grind to a fine paste.

Comments { 0 }

Mayonnaise

By on March 28, 2008 in Chutney

Ingredients

- 2 egg yolks
- 4 tsp. vinegar
- 1 1\4 cup olive oil
- pinch dry mustard
- salt and pepper
- 1 tbsp. boiling water

Methods:

1. Place the egg yolks, mustard, vinegar and a seasoning of salt and pepper in a bowl.
2. Whisk the egg yolks and seasoning to blend, while the machine is running, begin to pour the oil very slowly.
3. Whisk all the time as the mayonnaise begins to thicken. The oil should be poured directly on to the whisk so that it is immediately incorporated into the mixture.
4. When all the oil is added, the mixture will be very thick.
5. Whisk in boiling water, this will give the mayonnaise a lighter color and a slightly softer consistency.
6. Covered and store in the refrigerator, but remember fresh mayonnaise does not keep long, especially in summer!
Note: Recipe can be halved.

Comments { 0 }

Mango Pickle In Water

By on March 28, 2008 in Chutney

Ingredients

- 1\2 kg. small raw mangoes
- 1 small cup Salt
- 1\4 cup Mustard seeds (rai)
- 1 pinch hing powder
- 1 small cup dry red chilies
- Water acc. to requirement.

Methods:

1. Boil enough water to dip mangoes in it. Add mangoes in the hot water and allow to cool. When the water is luke warm, add salt and keep aside for about 6 hours.
2. Put rest of the ingredients in a food processor and grind to powder. Add little more salt and make a thick paste by adding little water.
3. Add the spice paste to the mangoes and stir well with a wooden spoon.
4. Refrigerate for 2 days or until the pickle is ready.

Comments { 0 }

Mango Achar (Pickle)

By on March 28, 2008 in Chutney

Ingredients

- Raw mangoes 500 gms.
- Fenugreek seeds 3 tbsp.
- Fennel seeds 4 tbsp.
- Red chili powder 2 tbsp.
- Turmeric powder 2 tsp.
- Mustard seeds 3 tbsp.
- Mustard oil 350 mls.
- Salt As per taste

Methods:

1. Cut raw mangoes into half, remove seed and then cut ¾th inch sized pieces.

2. Apply turmeric powder and salt, rub nicely and then keep it for half an hour. Drain out excess moisture.

3. Grind fenugreek seeds, fennel seeds and mustard seeds to a coarse powder.

4. Heat mustard oil until smoking point, remove and let it cool.

5. Mix fenugreek seeds, fennel and mustard powder with red chili powder. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. Mix thoroughly.

6. Put this into an earthenware jar and pour the remaining mustard oil. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days.

7. Make sure you stir the contents of the jar for the first two weeks at least once a day. This is to ensure that the mango pieces are always in contact with the oil.

Note: In most of the Pakistani pickles, salt and oil are used as preservatives.

Comments { 0 }

Lemon Pickle

By on March 28, 2008 in Chutney

Ingredients

- 1 1\2 kg lemons
- 250 g green chilies
- 2 liters. Mustard oil
- 1\2 cup. salt
- 1cup aniseed (saunf)
- 1\4.cup turmeric
- 1 cup nigella seeds (kalonji)
- 1 cup fenugreek seeds (methre)
- 1\2 cup Red chili powder or (according to the taste).

Methods:

1. Wash the lemons and pat dry. Cut the lemons into half.
2. Divide the salt into three parts. Place the lemons in a bowl, sprinkle one part of the salt, mix well , cover and leave to marinate over night. Next day drain out all the water released by lemons. Cover them and leave to marinate for one more day.
3. Wash the green chilies and dry them properly. Slit the chilies carefully into half, leaving them still held together at the stalk. Place the green chilies in a separate bowl, sprinkle 2nd part of the salt, mix well, cover and leave to marinate for one day along with the lemons.
4. Next day gently squeeze out all the water released by the lemons and green chilies, taking care not to squeeze the juice from the lemons.
5. Heat mustard oil to smoking point, remove from heat and leave it to cool. Mix all the ingredients including the 3rd part of the salt, with enough oil just to bind the spices.
6. Stuff the green chilies with half of the spice mixture. Rub the rest of the mixture over lemon pieces to coat them liberally.
7. Place the lemons and chilies in an earthenware jar, Mix thoroughly with hands. Pour in the remaining oil. The oil should cover the lemons and green chilies by about 2.5 cm (1 inch).
8. Cover the jar with a muslin cloth and keep it in an airing place.
9. Stir the contents of the jar for the first two weeks at least once a day. Do this to ensure that all pieces are completely dipped in the oil.

Comments { 0 }

Imli Ki Meethi Chutney

By on March 28, 2008 in Chutney

Ingredients

- 150 gm soft tamarind (pitted)
- 300 ml water
-300 gm fine sugar
-1\2 tsp. red chili powder
-2 tsp cumin (zeera)
-1\4 tsp. salt

Methods:

1. Place tamarind and water in a food processor or blender and blend to a puree.
2. Put all of the ingredients in a heavy based saucepan and cook over low heat until sugar is dissolved. Increase heat to high and stirring constantly, cook for 12-15 minutes or until chutney is thick.
3. Store in an airtight container, in refrigerator. This chutney stay fresh for two weeks in the refrigerator.
Note: This sweet chutney can be used in various dishes as a topping e.g. Dahi Bare, fruit chat.

Comments { 0 }

Imli ki Chutney 2

By on March 28, 2008 in Chutney

Ingredients

- 1/2 cup imli
- 2to3 green pepper
- 5 cloves of garlic
- 1/4 tsp black pepper(freshly crushed)
- 1/2 tsp zeera
- 1 small onion
- 1/3 tsp salt
- 1/3 bunch of cilantro
- 1/4 tsp sugar(not necessary)

Methods:

1)Soak the imli for 15 min.in one cup of hot water.
2)When the imli turn soft, squeeze gently and then pour into strainer.
3)Collect the liquid only and pour into blender.
4)Then add all ingredients in it.
5)Turn the blender in medium speed and blend for 5 to 7 minutes.
It is now ready to be served with Nan. , Samoosa or Pakora.

Comments { 0 }

Imli ki Chutney

By on March 28, 2008 in Chutney

Ingredients

- 1 1/2 ounce Imli (Tamarind)
- 1 ounce Sugar
- 1 cup water
- 2 tsp rasons (kish mish)
- 1/4 spoon red chili powder
- Salt to tasteand salt
- Few drops of red food color.

Methods:

Soak and put the Imli in water for 12 hours or enough time for Imli to go soft. Remove seeds.
Put it on the stove in a pot with all your ingredients for ten minutes.
Now put in grinder and grind it till paste.

It is now ready to be served with Nan. , Samoosa or Pakora.

Comments { 0 }

Imli ka Rus

By on March 28, 2008 in Chutney

Ingredients

- 100 g. tamarind (imli)
- 300 ml water

Methods:

1. Soak the tamarind in the warm water for about 1\2 an hour to soften
2. Strain through a sieve and press down the tamarind with the back of a soup spoon to extract as much of the pulp as possible. Discard the residue and use the juice as required.
It is now ready to be use in various recipes, e.g Cholay Chaat , Bhaghare Baingan

Comments { 0 }

Garam Masala

By on March 28, 2008 in Chutney

Ingredients

- 3 tbsp. cumin seeds
- 4 tbsp. coriander seeds
- 2 tbsp. whole black pepper
- 4 black cardamoms
- 1 tsp. cloves
- 3 inch stick cinnamon

Methods:

1. Crush the black cardamom thoroughly before adding them to the other spices as they are very hard and may ruin the blades of the grinder.
2. Put all the spices in small electric mill and grind them to a fine powder. Store in an airtight container.

Note:
The recipe of gram masala is intended as a guide and the quantity of any spice can be decreased or increased, according to taste.

Comments { 0 }

Ginger Chutney

By on March 28, 2008 in Chutney

Ingredients

- Fresh coconut, grated 2 tbsp.
- Ginger 1/2 inch piece
- Green chilies 3 nos.
- Thick tamarind (Imli) extract 1 tbsp.
- Jaggery As per taste
- Salt As required

For Seasoning
- Mustard seeds 1 /4 tsp
- Oil 2 tsp

Methods:

1.Fry chopped ginger with green chilies for 1 or 2 minutes.

2.Grind it with coconut, salt and jaggery.

3.Heat oil, add mustard and pour tamarind extract with ground paste.

4.Stir well for 1 or 2 minutes, serve.

Comments { 0 }

Garlic Chutney

By on March 28, 2008 in Chutney

Ingredients

Recipe #1
- 3 tbsp. sesame tahini
- 1 minced clove of garlic
- 1\2 tsp. salt
- 3 tbsp. lemon juice
- 3 tbsp.water
- 1 tbsp. plain yogurt
Recipe # 2
- 4 slices of stale white bread
- 4 garlic cloves, peeled and crushed,
- 2 tbsp. vinegar or 2 tbsp. lemon juice
- 5-6 tbsp. olive oil
- salt and pepper
- 2-3 tbsp. water
Recipe # 3
- 1 medium potato, boiled
- 4-5 garlic cloves
- 1\2 tsp. vinegar
- 1 tbsp. mayonnaise (optional)
Recipe # 4
- 4 tbsp mayonnaise
- 1 1/2 tsp. garlic paste.
- 1 tsp. lemon juice
- pinch of salt
Recipe # 5
- 2 whole garlic bulbs
- 1 tsp. salt
- 1 cup corn oil
- 3 tbsp. lemon juice
Recipe # 6
- 1cup whole red chilli
- 1\2 cup garlic, sliced
- 1\2 cup water
- salt, according to taste

Methods:

Recipe # 1
Tahini garlic sauce:
Place tahini, garlic, salt and lemon juice in a small bowl and mix with a spoon and gradually add water until tahini becomes smooth. Add chopped parsley and mix well.
Serve this sauce with fried chicken
Recipe # 2
2. Thick garlic sauce
Remove the crust of the bread and soak in water for 10 minutes. Squeeze out the water. Place the bread, garlic, salt, pepper and lemon juice or vinegar in a blender and puree to form a thick paste. Gradually work in the oil a little at a time to form a thick sauce. If the mixture appears too thick add water. The sauce should be of running consistency. The sharpness of the sauce depends on the amount of the garlic, from mild to really hot and burning. Serve this sauce with fried chicken, Roast Turkey and fish pakora.
Recipe # 3
3. Potato garlic sauce:
Place potato, garlic and vinegar in a chopper or food processor and blend to a paste. The sauce should be of running consistency. If the sauce appears too sticky, blend it for few more seconds. Stir in mayonnaise if desire. The sharpness of the sauce depends on the amount of garlic used. This sauce can be served with Roasted lamb leg and Chatpattay kabab
Recipe # 4
4. Mayonnaise garlic sauce:
Mix all ingredients well with a fork. Serve this sauce with fried dishes such as Chicken fingers or Fish kabab.
Recipe # 5
5.Garlic spread:
Put the garlic and salt in a food processor or chopper and process to a smooth paste. Add oil in a thin stream and process until oil and garlic form a uniform mixture. add lemon juice and process once.
This spread can be in chicken or beef shawarma.
Recipe # 6
Place all the ingredients in a blender or food processor and blend to a coarse purree.

Comments { 0 }

Gajar Ka Muraba

By on March 28, 2008 in Chutney

Ingredients

- 1 kg. carrots
- 1 kg. sugar
- 2 1\2 cups water
- juice of 1lemons

Methods:

1. Peel the carrots and remove the central core, if the carrots are large. Cut the flesh into large pieces.
2. Place the carrot pieces in a large skillet, add enough water to cover and bring to boil. Simmer until the carrots are half cooked, about 3-5 minutes. Drain in a colander.
3. Put sugar and water in a heavy based medium pot, bring to boil.
4. Add carrots and lemon juice. Simmer over medium heat until one string syrup is formed.
5.To test that one string syrup has formed, with a wooden spoon, lift a little of the syrup out of the pan. Let it cool slightly then tip the spoon so that the syrup drop back into the pan, if the drips run together and fall from the spoon in a flake or string rather than as drips, it is ready.
6. Alternatively, place one drop of syrup in a plate, then place the back of a teaspoon over it, press gently and then lift the spoon, if a thin string of syrup is formed between the drop and the spoon then it is ready.
7. When 1 string syrup is formed, turn off the heat. (Do not over cook, otherwise the syrup will become more thicker and 2 or more string syrup will formed.)
8. Store muraba in sterilized glass jar.

Comments { 0 }

Dahi

By on March 28, 2008 in Chutney

Ingredients

-500 ml milk
- 2 tbsp. natural yogurt

Methods:

1. Pour the milk in a pan and bring to boil. Keep aside to cool to lukewarm temperature. (to test the temperature, dip your clean finger into he milk. It should not feel cold or hot but comfortable.)
2. Pour he milk into a warmed heat proof bowl. Add yogurtt and whisk in well. Cover with cloth or cling film. Wrap in a towel and place in a warm place.
3. Put the bowl in the airing cupboard or in a warm place. Leave the yogurt undisturbed overnight or for 8-10 hours or until set. Do not move the container or it won’t set.
4. As soon as the yogurt has set, refrigerate.

Comments { 0 }

Dahi Ki Chutney

By on March 28, 2008 in Chutney

Ingredients

- 1 cup fresh coriander leaves
- 1\2 cup mint leaves
- 3-4 green chillies
-1 garlic cloves, crushed
-1\2 tsp. chili powder
- 1\2 tsp. mango powder
- salt to taste
- 1-1 1\2 cup plain yogurt, beaten

Methods:

Place all the ingredients except yogurt in a food processor or blender and blend to a puree. Mix well in yogurt.

Comments { 0 }

Dates (Khajoor) Ki Chutney

By on March 28, 2008 in Chutney

Ingredients

- 225 gms dried or fresh stoned dates
- 2 green chillies chopped
- 1 tbsp coriander leaves chopped
- 1 tsp turmeric powder
- salt to taste
- juice of a small lemon

Methods:

Pound all the ingredients together to form a chutney, adding a little water if necessary.

Comments { 0 }

Raw Mango Chutney

By on March 28, 2008 in Chutney

Ingredients

- 1- large raw mango (kairi)
- 1 bunch mint leaves
- 4 green chilies
- 2 whole red chilies
- 3-4 garlic cloves
-1 tsp. cumin seeds
- salt 3/4 tsp
- 2 tbsp. water

Methods:

Grind all ingredients and mix well.

Comments { 0 }

Colorful Crunchy Coleslaw

By on March 28, 2008 in Chutney

Ingredients

- 1 cup coarsely grated green cabbage
- 1 cup coarsely grated red cabbage
- 1 carrot coarsely grated
- 1 green onion, thinly sliced
- 1 apple, cut into 1/2″ pieces
- 1 pear, cut into 1/2″ pieces
- 1/3 cup fresh cream
- 1/2 tsp. mustard (optional)
- 2 tbsp mayonnaise
- salt &pepper to taste
- lettuce for linning

Methods:

1. Toss cabbage, carrot, green onion, apple and pear together in a large bowl.
2. whisk vinegar, fresh cream, mayonnaise mustard, salt & pepper.
3. Pour the dressing over the salad and toss well to coat.
4. Break the lettuce up into large leaves and use to line a salad bowl. Spoon the vegetable mixture on the top of the leaves. Refrigerate for 1 hour.

Comments { 0 }

Chili Lime Achar (Pickle)

By on March 28, 2008 in Chutney

Ingredients

- Green chili 400 gms.
- Mustard seeds 4 tbsp.
- Turmeric powder 2 tsp.
- Lime 12 no.
- Oil 400 mls.
- Salt As per taste

Methods:

1.Grind mustard seeds to a coarse powder. Cut limes into eight pieces. Slit green chilies and cut them into half inch long pieces.
2. Mix powdered mustard seeds, turmeric powder and salt with green chili and lime pieces.
3. Transfer this to a sterilized glass bottle or an earthenware jar. Pour oil on top and shake the bottle well. Cover with a muslin cloth and keep it in an airing place.
4. Stir the contents of the jar for for few days, at least once a day.
Note: This pickle can be enjoyed within 5-6 days of preparation.

Comments { 0 }

Chaat Masala

By on March 28, 2008 in Chutney

Ingredients

- 4 tbs. cumin seeds
- 2 tbs. coriander seeds
- 2 tbs. aniseed (sauf)
- 1 tbs. freshly ground black pepper
- 1 tbsp. dry ginger ( sonth)
- 1 tbs. red chilli powder
- 1 tbsp. ground lemon salt
- 1 tbsp. ground black salt (kala namak)
- 1 tsp. table salt

Methods:

1. Lightly dry roast cumin, coriander and aniseed in a small frying pan or tava. As soon as the seeds change color slightly, remove from heat and grind into a fine powder in a small electric mill. (If you don’t like roasted seeds, just ground them without roasting.)
2. Mix with rest of the ingredients. Store in an airtight container.
Note: Chaat masala can be used in various dishes e.g Dahi Bare, fruit chaat, Dahi Bhoondi.

Comments { 0 }

Baingan Ka Raita

By on March 28, 2008 in Chutney

Ingredients

- 1 kg. eggplants (medium sized,black)
- 1 cup yogurt
- 4 garlic cloves, crushed
- 2-3 green chilies, crushed
- salt to taste
- 1tsp. dried or fresh mint, chopped
- chat masala, to taste
- 1\2 cup flour
- oil for frying

Methods:

1. Wash and peel the eggplant. Cut into oval slices, 1cm thick. Dab the slices with flour.
2. Heat oil in a frying pan and fry until light brown in color. Drain off oil and place on absorbent kitchen paper.
3. Add a little water to the yogurt and stir with a fork until smooth and creamy. Add crushed garlic, green chilies, salt and mint to it. Mix well.
4. Arrange the eggplant’s slices in a serving dish and cover with yogurt mixture. Sprinkle with chat masala.
Serve with a variety of Rice

Comments { 0 }

Aaloo Bukharay Ki Chutney

By on March 28, 2008 in Chutney

Ingredients:

1/4 kg Dried plums (aaloo bukharay)
-2 cups Water
-1/2 cup Sugar or to taste
-Salt To taste
-peppers (ground) To taste
-Red chili powder To taste
-1/2 cup Vinegar
-Red food color (optional) One pinch

Methods:

1. Add water, salt, red chili powder, and peppers to dried plums and boil till they get soft.
2. Add sugar to them and cook on medium heat, until it melts and the mixture becomes a bit thick( for about 2 minutes).
3. Add food color, vinegar and boil for an other minute. It is now ready to be served with Nan.

Comments { 0 }