Achaar/chutneys/powders
Meethi soonth
A sweet and tangy Marwari chutney made of dried mango slices with a predominant flavour of dried ginger powder (soonth). This is also called Navratna chutney.
Preparation Time : 10 mins.
Cooking Time : 25 mins.
Makes 1 1/2 cups.
Ingredients
12 dried mango slices
1/2 cup grated jaggery (gur)
1/2 cup sugar
1/4 cup dried dates (kharek)
[...]
Read Full Post | Make a Comment ( None so far )Dal pakwan
An extremely popular Sunday breakfast delicacy in Sindhi homes.
Chana dal served with crispy pakwans. The dal is thick, creamy and spicy. The pakwans, though the name sounds intimidating, use the same papadi dough rolled out into large chapatis and deep fried until crisp.
In order to obtain crispy unpuffed pakwans, always prick them before frying. It [...]
Corn sev puri
Although every Mumbai visitor never misses eating sev puri, those who eaten the
same thing over the years do grow weary of it.
Here is a recipe for all those who agree with me. Similar but yet very very different
from the traditional sev puri.
Baked papadis or little puris are topped with sweet corn and crunchy onions spiked
with [...]
Carrot garlic chutney
Carrots, garlic, chilli powder and lemon juice are combined to make a tasty accompaniment for rotis, parathas or a spread for sandwiches. Carrots are rich in fibre and vitamin A and the garlic is good to control the sugar and cholesterol levels in the blood. This chutney can be stored if refrigerated for upto a [...]
Read Full Post | Make a Comment ( None so far )Low calorie green chutney
Chutneys area favourite accompaniment for snacks as well for main meals. This low calorie chutney uses chana dal (daria) instead of fat laden ingredients like coconut and peanuts. Curds have been used to retain the fresh green colour of this chutney. It can be stored refrigerated for 2 to 3 days.
Cooking Time : 2 mins.
Preparation [...]
Red marinade
Red marinade is a mixture of split fenugreek seeds, split mustard seeds, lemon juice and mustard oil. Store this marinade in a glass jar refrigerated and it will last for 1months. It is used in many pickles like bhindi til ka achaar, madras onion pickle, spicy mango pickle etc. This marinade is also helpful in [...]
Read Full Post | Make a Comment ( None so far )Instant punjabi vegetable achaar
Ingredients
3 tbsp jaggery (cane sugar) or palm sugar (both available from Asian grocers) or light brown sugar
175ml/6fl oz cider vinegar
120ml/4fl oz extra virgin olive oil (you can use mustard oil, peanut oil or vegetable oil)
1-2 garlic cloves, peeled and crushed
1 tsp finely grated fresh ginger
400g/14oz small cauliflower florets
5 medium carrots, peeled and cut into 5cm/2½in [...]
Goan coconut chutney
A good blend of sweet and sour this chutney goes well with any Indian curry.
Ingredients
115g/4oz coconut, freshly grated
110g/4oz chopped, fresh green coriander
1 small onion or 2 shallots peeled and coasley chopped
2.5cm/1in piece of fresh ginger, peeled and coarsely chopped
2 garlic cloves, peeled and coarsely chopped
2 tbsp lemon juice
1 tsp coriander seeds
2 cloves
1cm/½in piece of cinnamon [...]
Baked chutney-stuffed sea bass
Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Ingredients :
For the chutney
1 bunch coriander, washed, leaves only
5 tsp lemon juice
2 garlic cloves, left whole
2cm/¾in piece ginger, peeled
2 green chillies, seeds removed
100g/3½oz freshly grated coconut
20 pistachio nuts, shells removed
1 tsp cumin seeds
vegetable oil, for frying, plus 1 tbsp
½ tsp brown mustard seeds
salt and freshly [...]
Green chutney
This goes well with all tandoori dishes and most North Indian snacks. It keeps well in the fridge for 4-5 days. You can add yoghurt and a pinch of sugar for a green chutney as you’d find in restaurants, or add desiccated coconut for a Southern flavour.
Ingredients
80g/2¾oz fresh coriander leaves and stalks, washed
20g/¾oz fresh mint [...]
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