Monday, April 13, 2009

Pickle


Chunda

Ingredients:
Raw mangoes - 2 kg
Turmeric powder - 1 tbsp
Red chili powder - 3 tbsp
Cumin powder - 1 tbsp
Sugar - 500 gm
Salt - as per taste

Method:
Wash, peel and grate the mangoes. Add salt and turmeric powder to the grated mangoes. Mix well and set aside in a stainless steel or glass vessel. After an hour press the mango between the palms and squeeze out all the water. Transfer into another vessel. Add sugar and mix well with grated mangoes. Put the grated mango and sugar in a thick-bottomed vessel. Put the vessel on a slow flame and cook, stirring constantly. Cook for about 35-40 minutes or until the water evaporates and sugar syrup is formed. Remove from the gas and let it cool. When cooled, add red chili powder and cumin powder and mix well. Store in a dry, clean, sterilized glass jar with a tight lid.

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Sweet Mango Pickle

Ingredients:
5 kg - Alphanso Green Mangoes
2 kg - Jaggery (finely chopped)
1½ kg - Sugar
400 gm - Salt
250 - 300 gm Red chili Powder
25 gm - Turmeric
300 gm - Fenugreek seed's powder
100 gm - Mustard seed's powder
2 tsp - Asafoetida (hing)
500 gm - Mustard Oil


Method:
Wash mangoes, peel off its skin & cut into pieces. Put the pieces in a deep vessel & add half the quantity of salt & little turmeric powder to it & mix well. Cover the vessel & keep it for 1 day. Stir 2-3 times at regular interval. Heat mustard oil in a pan. Take a wide vessel & add fenugreek seed's powder, mustard seed's powder, asafoetida & warm oil. Mix the mixer properly. When lukewarm, add salt & mix well. When cool, add red chili powder & turmeric powder. Then add jaggery & sugar, Mix well. Keep this mixer also for one day & keep stirring at regular intervals. The next day, take out the pieces of mangoes in dry cloth & keep it to dry properly. When done, add them to the prepared mixer & mix it well with the help of hands. Put it into a wide-mouthed bottle so that it can be stirred. Bring it to use when jaggery dissolves completely.
Note: If you use any other mango instead of alphanso, then keep it in salt & turmeric mixer for 2 days. Always keep the bottle in which you store pickle, in sunlight for atleast half an hour after washing it clean.

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Lemon Pickle

Ingredients:
10 Lemons (Big Yellow ones)
1/5 teaspoon Asafoetida (Hing)
1/4 teaspoon Turmeric
1/2 teaspoon Mustard
2 Teaspoons Red Chilli powder
1/2 teaspoon Fenugreek seeds (Methi) powder
Salt to taste
1/4 Cup any Cooking Oil (you may add more if like oilier)

Method:
Cut half of the lemons (five) and extract juice from it. Cut other half of the lemons into 8-10 pieces each. Heat oil in saucepan and add Asafoetida and then add mustard and wait for them to splutter. Add chopped lemons and juices together. Add turmeric on the top. With low heat, boil the mixtures for 15 minutes with lid covered. Add mustard powder, red chili powder, fenugreek powder & salt. Let it cool. Put into dried glass/plastic bottles to preserve.

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Green Chilli Pickle

Ingredients:
250 gm fresh Green Chilies
4 medium sized Lemons
1 tbsp Cumin Seeds
1 tbsp Fenugreek Seeds
1 tbsp. Vinegar
4 tbsp of Oil
Asafoetida (Hing)
Salt to taste

Method:
Finely cut green chilies. Add lemon juice + salt to chilies. Dry roast cumin and fenugreek seeds and powder them. Heat oil, add Asafoetida, add the powder, vinegar, and green chilies and mix it well. Remove from fire. Let it cool. Preserve this in a glass bottle and use this after 3 or 4 days.

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Mango Salsa

Mango Cooler


Ingredients:

3 cups Milk
1 tsp Vanilla
1 cup Mango chunks
1 cup Pineapple chunks


Method:
Place all ingredients in blender and blend well
Add ice and blend again until smooth and creamy.


Tip: Mix a drink in the proper order, which is usually: Ice, Alcohol, iller (e.g. juice or soda), Any secondary ingredient.


Mango Margarita


Ingredients:

Ice Cubes
180 ml Tequila
180 ml Sour Mix
60 ml Triple sec
1¼ cups cubed, peeled Mango


Method:
Pour liquids into blender, then cut mango and blend for 10-15 seconds.
Top with ice to fill blender and blend for another 30 seconds or until desired consistency.


Tip: All alcoholic beverages are either fermented or distilled. Your fermented beverages are beer and wine. Your distilled beverages are vodka, whiskey, rum, liqueurs, etc.


Mango and Papaya Shake


Ingredients:

1 litre Curd
Lemon juice
Grated Ginger
2 cups Pineapple juice
1 Papaya, seeded and sliced
1 Mango, seeded and sliced
Grated Nutmeg and Cardamon


Method:
Put the papaya, mango, pineapple juice, and curd in a blender.
Add the ginger, lemon juice, nutmeg and cardamon to taste and blend until smooth.
Pour the shake into tall glasses, add ice cubes and a sprig of mint for garnish.


Tip: Handle glasses by the stem. You don't want to warm the glass after you've chilled it or leave fingerprints.


Mango Madness


Ingredients:

½ cup Curd
3-5 Ice cubes
180 ml Buttermilk
1 tbsp Lemon juice
½ tsp ground Ginger
2½ cups diced Mango, frozen
1 tsp Ginger, grated and chopped


Method:
Combine the buttermilk and curd in the blender.
Add the mango, lemon juice, fresh ginger and ground ginger.
With the blender running, add the ice cubes one at a time until the desired consistency is reached.


Tip: Eat something before and during alcohol consumption. This slows the absorption of alcohol. Fats and carbohydrates are best for slowing absorption. Sugars intake prevents hang-overs. Cakes and pastries are the party food that has lots of all three.


Mango Frappe


Ingredients:

1 cup Milk
2 tbsps Sugar
4 to 6 Ice cubes
1 tbsp Lemon juice
¼ tsp Vanilla extract
1½ cups Mango, chopped


Method:
Place chopped mango in freezer for 30 minutes.
Combine mango, milk, sugar, juice, and vanilla in a blender; process until smooth.
Add ice cubes; process until smooth. Serve immediately.

Yield: 3 cups


Tip: Some think that this is the main problem for hangovers. There is little evidence to support this view. There is however some that suggests not to mix drinks made from the grape and the grain, ie don't drink wine and whisky.


Mango Strawberry Smoothie


Ingredients:

½ cup Curd
6 Ice Cubes
1 ripe Mango, chunks
1 cup Strawberries, cut up


Method:
Prepare all the fruits in small chunks.
Liquidise all the ingredients together in a blender.
Serve immediately.


Tip: While pouring two or more blended drinks, pour a little at a time into each glass to endure all the glasses have the same proportion of froth and other ingredients.


Mango Punch


Ingredients:

2 qts Water
1 cup Sugar
½ cup Grenadine
½ cup Lemon juice
4 cups fresh Mango puree


Method:
Puree mango in food processor or blender until smooth; strain to remove any pulp.
Place puree in large pitcher or punch bowl. Stir in water, sugar and lemon juice.
To serve, fill drinking glasses with ice cubes and mango juice, then add 1-2 tsp grenadine to each glass.

Serves: 8-12


Tip: Rinse your shot glass frequently. Liquors can taint each other or cloud your drink.


Mango Lassi


Ingredients:

1 cup Curd
1 pinch Salt
1 tbsp Sugar
3 cups cold Water
1 Mango, chopped
Mint leaves to garnish


Method:
In a blender, combine curd, mango, sugar, water and salt. Blend until smooth.
Pour into glasses and serve garnished with a sprig of mint.


Tip: Rinse your shot glass frequently. Liquors can taint each other or cloud your drink.


Mango Rice


Ingredients:

Curry leaves
4 tbsps raw Peanuts
150 gms Basmati Rice

Masala

6 Red Chillies
½ tsp Turmeric Powder
1½ tsps Mustard seeds
½ tsp Asafoetida powder
1½ cups Grated Green Mango
4 tbsps Fresh Coconut, grated

For Tempering

3 tbsps Oil
Curry leaves
1 Red Chilli, halved
1 tsp Mustard seeds
1 tbsp Chana Daal, rinsed


Method:
Cook the rice and spread on a platter to cool. Set aside.
For masala: place mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor.
Add half the grated mango. Blend into a fine paste. Set aside.
For tempering heat the oil in a heavy frying pan.
Add mustard, chana daal, red chilli, and curry leaves.
When the mustard seeds splutter, add the peanuts. Once the dal is golden, add the remaining mango. Sauté for a few minutes over a medium heat, until the mango is cooked.
Now add the masala. Cook until the raw smell disappears. Remove from heat and set aside.
When the rice is cool, add salt to taste and extra curry leaves. Stir in the masala little by little, until well blended.
Serve hot with fried.

Serves: 4




Mango Curry


Ingredients:

1 tbsp Oil
¾ tsp Salt
1 inch Ginger
6 Red Chillies
1 tbsp Jaggery
2 Onion, sliced
½ Coconut, grated
½ tsp Cumin seeds
6 Pods Garlic flakes
1 tsp Coriander seeds
½ tsp Turmeric powder
250 gms Green Mangoes


Method:
Peel green mangoes. Slice each mango into small pieces, removing seed. Wash and keep aside.
Grind together coconut, chillies, garlic, ginger, cumin and coriander.
Heat oil and fry onions till transparent.
Add ground mixture and stir-fry well, till oil begins to leave the masala. Add mango slices and jaggery
Pour one glass water. Add salt and cook on medium flame till mangoes are tender and curry thickens.




Mango Burfi


Ingredients:

1 cup Ghee
2 cups Sugar
4 cups Mango Pulp
3 tsp Cardamom powder
15-20 Cashewnuts, Almonds


Method:
Mix sugar and water in a bowl and boil until sugar syrup is formed.
In a thick bottomed vessel, put mango pulp and boil.
As pulp starts to boil add sugar syrup and stir well until it gets thickened.
Now add fried cashewnuts and almonds and mix well. Whenthe pulp starts to thicken add cardamom powder.
Stir continously adding ghee little by little. When mixture starts leaving sides of the vessel, remove from fire and pour it onto a greased plate.
When cooled cut into pieces.


Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.


Sweet Mango Rice


Ingredients:

2 tbsp Ghee
¾ cup Sugar
1 cup Mango pulp
1 cup Basamati Rice
3 tbsp Condensed Milk
½ tsp Cardamom Powder and Kesar


Method:
Wash and drain the rice.
Fry it in the ghee and mango pulp in a pan till aroma exudes on low heat.
Add cardamom powder, kesar, sugar and milk to it. Stir it for sometime.
Add 2 cups of water and stir it well.
Cover with lid and let it cook on slow flame for about 14-15 min (do not stir).
Garnish with dry fruits like almonds, cashewnuts, raisins.
Serve hot or cold with ghee.


Tip: To prevent the milk kheer for sticking to the bottom of the vessel, drop a coin in the vessel while the kheer is boiling.


Mango Kulfi


Ingredients:

½ cup Sugar
3 tbsp Water
1 tbsp Lemon juice
Few strands of Kesar
3½ cups Mango puree
1 tbsp unflavoured Gelatine
Shelled roasted Pistachios, ground
1½ cup Whipping cream, whipped until stiff


Method:
Place water in a small saucepan; sprinkle with gelatin. Allow to soften for five minutes.
Cook over low heat until dissolved.
Place mango puree in a large bowl; add sugar, lemon juice, kesar strands and dissolved gelatin. Stir until the sugar dissolves.
Fold whipped cream into mango mixture. Place bowl in freezer until mixture is half frozen; about one hour.
Remove from freezer; beat until smooth. Pack into individual bowls or molds; return to freezer and freeze until about half frozen but still creamy.
Garnish with plenty or ground roasted pistachio nuts.


Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.


Mango Souffle


Ingredients:

3 Eggs
½ cup Sugar
2 tsp Gelatine
3/4 cup Cream
½ cup Mango Puree
½ cup Mango slices, cut into small pieces


Method:
Soak gelatin in 1/4 cup of water.
Separate egg yolks and whites.
Add mango puree and sugar to the yolk and cook over a pan of hot water till the sugar dissolves.
Dissolve soaked gelatin in hot water and add to the yolk mixture and cool.
Beat the cream and add to this mixture. Also add the mango slices.
Beat egg whites stiff and fold into the soufflé mixture.
Set in freezer for at least two hours. Decorate with cream and mango slices.


Tip: Cadbury's nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings.


Mango Pudding


Ingredients:

300 ml Water
20 gms Butter
200 gms Sugar
Coconut Powder
250 ml Ice Water
400 ml Fresh Milk
300 gms Mango Puree
40 gms Gelatine Powder
250 gms Whipping cream


Method:
Mix gelatine powder, sugar and water, stir well and bring to boil till sugar dissolves in water. Add in butter keep aside.
Stir and mix well mango puree, ice water, milk, whipping cream and instant coconut powder.
Mix the sugar solution and puree, stir well.
Pour the mixture into a desired shape mould.
Chill well and serve.


Tip: Cadbury's nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings.



Mango Ice Cream


Ingredients:

1 cup Sugar
9 Egg Yolks
1½ cups Milk
2 ripe Mangoes, sliced
1½ cups Heavy Cream


Method:
In a medium heavy-bottom saucepan, combine the milk, cream and 1 tbsp of the sugar. Bring just to a scald.
Meanwhile, put the remaining sugar and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up.
Return the mixture to the saucepan and set over medium-low heat. Cook, stirring with a wooden spatula, until the mixture has thickened slightly and coats the back of the spoon.
Strain the mixture through a fine sieve into a bowl and nestle it in a larger bowl of ice. Cool, stirring occasionally.
Meanwhile, purée the mangoes in a food processor. Whisk the mango purée into the cooled custard.
Transfer to an ice cream maker and freeze according to the instructions. Transfer to a storage container and freeze until firm.

Makes: One quart


Tip: Never boil gelatine. Only warm to dissolve.


Mango Sherbet


Ingredients:

1 Egg white
3/4 cup Sugar
1 tbsp Lemon juice
3 tbsps Cream, whipped
2 large Mangoes, puréed and strained


Method:
Put sugar and 1¼ cups water in a heavy-based saucepan and stir to dissolve. Boil for 5-6 minutes. Remove from heat; stir in lemon juice and let cool.
Stir mango purée into syrup and pour into a shallow metal container. Cover the mixture freeze the mixture to the slushy stage.
Turn semi-frozen mixture into a bowl and beat well. Return the mixture to the container, cover and freeze until just becoming slushy again. Turn out into the bowl and beat well.
In a separate bowl, whip egg white until stiff but not dry.
Fold cream and then the egg white into the mango mixture, spoon back into the container, cover and freeze until firm.
About 30 minutes before serving, transfer the sherbet to the refrigerator.

Serves: 4 to 6


Tip: Take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. Stop just below the base. Now press sideways gently, to form a fan shaped strawberry. Use as topping decor for icecreams, puddings, etc.


Mango Custard


Ingredients:

1 tsp Lemon juice
¼ cup Cornstarch
1 cup Skimmed Milk
1 tsp Coconut extract
2 cups Ripe Mangoes, chunks
3 tbsp firmly packed Brown sugar


Method:
Combine mango chunks, lemon juice and coconut extract and blend until smooth.
In small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved.
Stir in mango mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2-3 minutes.
Transfer into a bowl and let it cool.
Chill thoroughly. Add some mango chunks before servng.

Serves: 6


Tip: Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.


Mango Mousse


Ingredients:

3 Eggs
50 gms Sugar
300 ml Cream
1 tbsp Gelatine
¼ cup Orange juice
300 gms Ripe Mangoes
Oange rind to decorate, optional


Method:
Press the mangoes all over to soften the flesh, then peel off all the skin. Scrape the flesh sticking to the stone. Puree in a blender. Add orange rind and keep aside.
Place the eggs and sugar in a large bowl and whisk until pale and creamy.
Whisk mango puree, a little at a time, into the egg mixture, whisking well after each addition.
Place the orange juice in a small bowl and sprinkle the gelatin over it and leave to soak for 5 minutes.
Place the bowl over a saucepan of simmering water and stir until dissolved. Keep aside to cool.
Lightly whip the cream and lightly fold half of the cream into the mango mixture and keep the rest covered in the refrigerator.
Gently stir the gelatin into the mango mixture.
Pour the mixture into two liters serving dish. Chill for several hours or overnight.
Decorate with piped cream and orange rinds.


Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.


Mango Chutney


Ingredients:

6 Cloves
6 Peppercorns
175 gms Sugar
½ tsp Onion seeds
4 tbsp Malt Vinegar
Salt according to taste
2 Cloves Garlic, crushed
½ tsp crushed dried Chillies
1 tsp Roasted Cumin Seeds
Ginger, 5 cm long, finely sliced
Thin peel of 1 Orange or Lemon
450 gms Unripe Mangoes, peeled and cubed


Method:
In a saucepan, heat the vinegar with the chillies, cloves, peppercorns, cumin and onion seeds, salt and sugar. Simmer until the flavours of the spices infuse into the vinegar – about 15 minutes on a low heat.
Add the mango, ginger, garlic and peel, if using. Simmer until the mango is mushy and most of the vinegar has evaporated.
When cool, pour into sterilized bottles. Leave for a few days before serving.



Raw Mango Raita


Ingredients:

½ kg Curd
3 tsp Sugar
Salt to taste
½ tsp Urad Daal
1 tsp Cooking Oil
¼ tsp Mustard seeds
2-3 Whole Red Chillies
2 medium Raw Mangoes, peeled and grated


Method:
Sprinkle salt over grated mango and leave it for a few minutes.
Squeeze out the excess water by pressing with your palms.
Tie the curd in a muslin cloth so that excess water drains out.
Add sugar, salt and raw mango. Mix well.
In a small frying pan heat the oil. Add red chillies, urad dal and mustard seeds.
Allow them to splutter. Immediately add it to the above curd mixture.
Garnish with coriander leaves before serving.


Mint and Mango Chutney


Ingredients:

1 tsp Sugar
4 Green Chillies
1 chopped Onion
Handful Mint leaves
3-4 Green Mangoes


Method:
Slice mangoes to small chunks.
Grind the onions, green chillies, mint leaves, sugar and mangoes to a fine paste.
Add salt to taste.



Mango Jam


Ingredients:

12 Cloves
1½ kg Sugar
1½ tsp Citric Acid
¼ tsp Cinnamon powder
1 kg Mangoes, half ripened
2 pinch Potassium meta bisulphate


Method:
Peel the skin of the mangoes. Cut into small pieces and put in water. There must be enough water to cook the mango.
Slightly crush the clove and put this along with the cinnamon into some water. Heat it. Bring to a boil and then lower the heat and simmer for a minute or two. Strain and keep liquid aside.
Grind the mango in an electric liquidator, when it cools. Replace the mango solution in the fire.
Add sugar and citric acid to it, and cook over low heat till sugar dissolves. When dissolved, increase the heat and bring to a boil, and cook till jam becomes thick.
Take the jam off the heat. When the jam becomes cool, dissolve potassium meta bisulphate in half of its quantity. Mix it with the other half and store in a bottle.



Cooked Mango Raita


Ingredients:

1 tsp Oil
1 cup Curd
½ tsp Sugar
Salt to taste
1 Red Chilli, flakes
1 tbsp Chopped Onion
1 tsp Mustard Powder
2 medium Ripe Mangoes
¼ tsp Black Mustard seeds
1 tbsp Grated fresh Coconut
1 Green Chilli, finely chopped


Method:
Peel and cut the mango in small cubes.
Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt. Whisk together and add to the mango cubes. Stir.
Heat oil in the pan. When hot add the mustard seeds. When seeds begin to pop, add the red chilli and onion. Let the onion turn brown.
Take off the fire and add to the curd mixture. Mix well and serve at room temperature or cold.
Garnish wirh chopped coriander leaves.
Prepare in advance to let all flavors blend together.



Mango Raita


Ingredients:

½ kg Curd
2 tsp Sugar
Salt to taste
Chaat Masala
Cumin Powder
Pepper to taste
2 big ripe Mangoes
Green Chilli, chopped
Few Mint leaves, finely chopped
Coriander leaves, finely chopped


Method:
Beat the curd. Put salt, pepper and sugar.
Add coriander leave, mint leaves and green chilli and mix well.
Now add evenly cut small pieces of mangoes.
Decorate with chaat masala and cumin powder.
Keep it in the fridge and serve cold.



Mango Ketchup


Ingredients:

1 tsp Salt
1-2 Cloves
½ cup Sugar
60 ml Vinegar
½ cup White Wine
1 tsp Chilli Powder
4 medium Mangoes
½ tsp Ground Allspice
1 tbsps Ground Ginger
1/8 tsp Ground Cinnamon


Method:
Peel the mangoes and discard the center pit. Remove pulp and puree in food processor or blender.
Add remaining ingredients and puree until well combined.
In heavy saucepan over low heat, cook mixture until reduced and thickened. Remove from heat and allow to cool.
Strain mixture through fine sieve. Refrigerate overnight to allow flavors to meld.


Raw Mango Murabba


Ingredients:

1 tsp Aniseed
750 gms Sugar
1 tbsp Kishmish
½ tsp Citric acid
½ kg Raw Mangoes
1 tsp Cardamom powder
Few Drops of Kewda essence
8 Green Cardamom, seeds only


Method:
Peel, cut and deseed the mangoes.
Boil in water, when done throw away the water.
Add sugar and citric acid to the water and cook to one-thread consistency. Remove the scum from the surface of the syrup.
Add mango slices, simmer till the syrup thickens and the slices become tender and slightly translucent. Leave for 10-12 hours.
Remove the mango slices from the syrup.
Boil it again till acquires one-thread consistency.
Add cardamom powder, kishmish, aniseed and mango slices to the syrup and cook for a few minutes.
Remove from the heat and cool.
Add ruh kewda and store.



Mango Banana Chutney


Ingredients:

¼ tsp Salt
25 gm Kishmish
1 Cinnamon Stick
1 medium Mango
¼ tsp Garlic paste
¼ tsp Chilli powder
3 medium Bananas
75 gm Brown sugar
1 tsp Garam Masala
2.5 cm piece of Ginger
75 ml White wine vinegar


Method:
Place the vinegar, sugar, ginger, salt, garam masala, cinnamon, garlic and chilli powder in a small saucepan.
Peel two of the bananas, slice and add to the saucepan.
Remove the skin from the mango and cut the flesh into small chunks. Add half the chunks to the saucepan and reserve the remainder.
Heat the banana mixture and simmer, uncovered, for 10 minutes, stirring occasionally until the mixture is thick and pulpy.
Peel the remaining banana, slice and stir into the chutney, together with the reserved mango chunks and raisins.
Serve hot or cold.

Serves: 4-6



Sweet Mango Chutney


Ingredients:

2 tbsps Salt
150 gms Garlic
600 gms Jaggery
120 gms Sultanas
120 gms Kishmish
1 tbsp Chilli powder
1 tsp Ground Cloves
1 tbsp Ground Cumin
3 lb Fresh firm Mangoes
1 tbsp Ground Coriander
150 gms Ginger, chopped


Method:
Peel the mangoes and slice, retaining all the juice.
Put the mango slices in a pan with just enough water to cover and bring to boil.
When simmering add jaggery and extra water if necessary to prevent sticking.
Puree the garlic, ginger, kishmish and sultanas, then add the spices.
When the mango reaches a jam like consistency, add the puree and the salt.
Stir and allow to simmer, adding water if needed.
When it thickens sufficiently, remove from heat.
Cool and bottle. Leave for a minimum of 3-4 weeks before serving.



Mango Papaya Relish


Ingredients:

2 tbsp Olive oil
2 Lemons, juiced
1 pod Garlic, minced
½ cup Papaya, diced
6 Green Chillies, pureed
½ cup Firm mango, pureed
2 tbsp Coriander leaves, minced


Method:
Combine the chillies, lemon juice, olive oil, coriander leaves, and garlic to make a marinade.
Toss the pureed mango and papaya in the mixture and allow to sit for at least an hour to blend the flavors.



Sweet n Sour Mango Chutney


Ingredients:

2 Cloves
¼ tsp Salt
2 pods Garlic
75 ml Vinegar
2 Cardamoms
100 gms Sugar
50 gms Sultana
225 gms Mangoes
½ tsp Chilli powder
1 tsp Ginger, crushed
2 tsps Mustard seeds


Method:
Peel and slice the mangoes and place in a bowl for 3 hours with half the sugar.
Crush the garlic, ginger and mustard seeds together and crush the cardamoms and cloves.
Mix all these ingredients together and add the vinegar, chilli powder and salt.
Put in a pan, add the remaining sugar and cook for 10- 15 minutes.
Add mango slices, mix well and cook for a further 10 minutes, mix well and stir in the sultanas.


Mango Dip


Ingredients:

2 tsps Sugar
1 Ripe Mango
1 tbsp Fish Sauce
2 tbsp Lemon juice
Salt according to taste
2 tbsps Coriander leaves, chopped
2 Red Chillies, seeded and chopped


Method:
In a blender combine all the ingredients and blend.
Spoon into bowl and refrigerate.



Mango Salsa


Ingredients:

3 tbsps Lemon juice
2 tbsp Ginger, minced
1 Green Chilli, minced
1 cup Cucumber, diced
1 cup ripe Mango, diced
1 Tomatoe, seeded and cubed
½ medium Red Onion, chopped
2 tbsps Coriander leaves, chopped


Method:
Combine all of the ingredients in a bowl.
Season to taste with salt and pepper.



Mango Pickle


Ingredients:

2 tbsp Salt
3 tbsps Aniseed
½ tsp Asafoetida
6 tbsps Mustard Oil
2 tbsps Onion seeds
3 tbsps Cumin Seeds
3 tbsps Chilli powder
2 tsp Turmeric powder
4 cups raw Mangoes, chopped


Method:
Combine the mango pieces and salt and mix well. Leave aside for about one hour.
Drain out and discard the mango water.
Add asafoetida, turmeric powder, fennel seeds, cumin seeds, onion seeds, chilli powder and mustard oil and toss well.
Transfer to a clean, dry glass jar, close tightly and let it mature for 4-5 days. Stir daily 2-3 times

Makes: 4 cups


Mango Chutney


Ingredients:

5 tbsp Oil
1 cup Sugar
¼ cup Vinegar
1 Onion, diced
2 Lemons, juiced
½ tsp Cumin seeds
¼ tsp ground Cloves
2 tbsps Ginger, minced
1 tsp ground Coriander
1 tsp ground Cinnamon
2 Green Chillies, seeded and diced
4 green Mangoes, peeled, cored, and sliced


Method:
Heat oil in saucepan and saute onions for 4-5 cminutes.
Add chilies and cumin seeds and saute until fragrant.
Add the cloves, cinnamon, and coriander.
When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft.
Add the lemon juice, vinegar, remaining oil, ginger, and sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until thick.
Pour into hot and sterilized jars and seal when cold.

Ice Cream & dessert

Vanilla Ice Cream
Ingredients:

1 quart Half & Half
2½ tsp Vanilla extract
1¼ cups Condensed Milk

Method:
Beat half and half, sweetened condensed milk and vanilla extract in large mixer bowl until combined; freeze for 2 hours.
Beat on medium speed for 30 seconds.
Freeze for additional 4 hours or until firm.

Tip: Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.

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Mango Sorbet
Ingredients:

150 ml Water
150 gm Sugar
Juice of 1 Lemon
Cardamom powder
300 gm Mango puree

Method:
Put sugar in a small saucepan with water. Stir until the sugar has dissolved. Simmer briskly 3 to 4 minutes to make a syrup.
Remove from the heat and chill.
When it is cold, add it to mango puree, together with the lemon juice and cardamom powder.
Mix well and then freeze in a metal container. As it is freezing, whisk it with a fork from time to time.

Serves: 3-4

Tip: Chocolate burns very easily and must be watched carefully when melting.

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Banana Frozen Curd
Ingredients:

1 kg Curd
1 cup Castor Sugar
1 tsp ground Cinnamon
1½ cups Banana puree

Method:
Combine yoghurt and sugar and mix well.
Add cinnamon and banana.
Pour mixture into a small metal container and freeze for one and a half hours.
Remove from freezer and beat until smooth. Return to freezer for one hour.
After one hour remove from the freezer and beat again. Return to freezer and allow to set.
Serve with caramel wafers or sliced fruit.

Serves: 12

Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.
-----------------

Watermelon Sorbet
Ingredients:

¼ cup Water
1/3 cup Sugar
1 tbsp Lemon juice
1/3 cup light Corn syrup
4 cups Watermelon, cubed

Method:
Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let it cool. Refrigerate.
In a blender puree the watermelon (seeds and rind removed).
Add 3 cups of watermelon puree and lemon juice to the cold sugar, water, syrup mixture.
Freeze until desired consistency is obtained.

Tip: To prevent the milk kheer for sticking to the bottom of the vessel, drop a coin in the vessel while the kheer is boiling.

---------------------------
Lemon Sorbet
Ingredients:

1 cup Sugar
1 cup Water
5 tbsp Lemon zest
3/4 cup Lemon juice

Method:
In a medium saucepan, heat the water and sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool.
Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.
Freeze the mixture until firm.
Scoop into dessert bowls and serve.

Tip: Chocolate burns very easily and must be watched carefully when melting.

----------------------

Peach Ice Cream
Ingredients:

1 cup Milk
1 cup Sugar
2 tsp Vanilla extract
3 cups Double cream
900 gm Peaches, peeled and stoned

Method:
In a large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar. Let stand 1 hour.
Add the cream, milk, remaining sugar, and vanilla to peaches, stirring to blend. Refrigerate for atleast three hours.
Stir the mixture to blend and pour in to the canister of an ice cream maker. Freeze according to the manufacturer's directions.
To serve, scoop into dessert bowls

Tip: Ants in the Sugar? Place 3-4 cloves in with the sugar. This will keep the ants from entering.

Submit Recipes with photographs and win 5 Markfed Hampers, 2 T-Shirts and 2 Wallclocks every month.


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Iced Indian dessert
Ingredients:

50 gm Butter
50 gm Castor Sugar
A few split Pistachios
1 green Apple, sliced
300 ml Double cream
½ tsp Mace, grounded
50 gm fresh Bread crumbs
25 gm blanched split Almonds
400 gm tin Mangoes in syrup, drained
25 gm Banana flakes, roughly crushed
6 Cardamom, seeds removed and crushed

Method:
Heat the butter in a frying pan and fry the breadcrumbs until golden.
Add the sugar, mace (Nutmeg`s flower), and crushed cardamom pods. Cook for a minute, stirring. Allow to cool.
Whip the cream until it just holds its shape. Reserve a piece of mango for decoration and roughly chop the rest.
Stir into the cream, together with the nuts, banana flakes and breadcrumb mixture. Divide between 6-8 individual dessert moulds, cover and freeze for couple of hours or until firm.
Dip the moulds in hot water for a few seconds to loosen them. Turn out and decorate as desired with nuts and sliced fruit.

Serves:6-8

Tip: To keep sweets especially Burfis as fresh as ever: Store then in a stainless Steel airtight container and put a wet muslin cloth over them.


---------------------
Mango Pineapple Granita

Ingredients:

½ cup Honey
Juice of 2 large Limes
2 cups Papaya nectar
1¼ cups Pineapple chunks
1¼ cups frozen Mango chunks

Method:
Blend all ingredients in a blender or food processor.
Pack in an airtight container and freeze for storage.
The ice crystals become more pronounced as it remains in the freezer, and that is entirely appealing.
Scoop it or break into chunks for serving. Serve with fresh pineapple or papaya slices.

Tip: To intensify the sweetness of any dish,add a pinch of salt.

---------------------------

Strawberry Grapefruit Sherbet
Ingredients:

1 cup Grapefruit juice
1 cup granulated Sugar
2 pints Strawberries, rinsed and hulled

Method:
Process strawberries, sugar and ¼ cup of the grapefruit juice in a food processor or blender until smooth.
Pour into a medium-size bowl. Stir in remaining grapefruit juice until blended.
Serve chilled.

Tip: Having trouble keeping your ice cream inside the cone? If you are constantly wiping up drips from the bottom of a sugar cone, simply pop a mini marshmallow in the bottom of the cone before adding the ice cream...no more drips!

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Mango Lime Sherbet

Ingredients:

Pinch of Salt
6 ripe Mangoes
1 tbsp Lime juice
1 cup Simple syrup

Method:
Purée the mangoes with the salt and lime juice until smooth.
Combine with simple syrup and freeze.

Tip: Always sprinkle gelatine over the water. Never put in dry pan, then add water and heat.

Pulao

1 Lemon Rice
Ingredients:
1 cup Rice, 2 tsp Oil, Salt to taste, ½ tsp Ginger, 2 Green Chilli, ½ tsp Turmeric, 2 tsp Urad Daal, Coriander leaves, 2 tsp Chana Daal, 5 tsp Lemon juice , 4 whole Red Chilli, Some Curry leaves, 1 tsp Mustard seeds, A pinch of Asafoetida,
Method:
Boil the rice, drain and keep aside.
Heat the oil in a vessel. Add mustard seeds, asafoetida, curry leaves, ginger, chillies, urad daal, chana daal and the turmeric.
Add the lemon juice, salt, water and simmer for 3 minutes.
Add the rice and mix well. Finally garnish with coriander.
Tip: Add more water while cooking in rice cooker. Rice needs more water in rice cooker compared to pressure cooker.
===============================================================

2 Jeera Rice
Ingredients:
3/4 tsp Cumin powder, 1 Onion, finely sliced, 5 cups cooked Rice, ½ tsp Cumin seeds, 4 tsp Ghee or Oil, Salt to taste,
Method:
Heat oil in a pan and add cumin seeds.
When they splutter, add the sliced onion and fry till the onions become transparent.
Then add cumin powder and cook for a minute.
Finally add the cooked rice and salt & mix well.
Cook for couple of minutes on medium heat and serve.
Tip: To keep each grain of rice separate, spread a wet cloth over the cooked rice vessel and cover it with a plate for 10 minutes.
===============================================================

3 Orange Rice
Ingredients:
2 Oranges, 4 tbsp Butter, 2 cups Sugar, 20-25 Almonds, ½ cup Orange juice, 2 cups Basmati rice,
For the caramel:
½ cup Sugar,
Method:
Wash and soak rice for 30 minutes. Drain and then put to boil in 2 cups of water, to have it half cooked.
Boil sugar in 1½ cups of water for 5 minutes. Add rice followed by orange juice and mix gently. Cover and cook until rice becomes tender.
Peel oranges and cut the rind into thin strips. Sauté these slightly in butter and mix into the rice.
Peel the thin skin off the orange segments and mix the segments into the rice, reserving a few for decoration.
Caramelise sugar over medium flame and add almonds. Pour onto a greased steel plate to allow to set. Once set, crush it coarsely.
Serve the orange rice hot, decorated with the orange segments and caramelised almonds.
Tip: Add more water while cooking in rice cooker. Rice needs more water in rice cooker compared to pressure cooker.
===============================================================

4 Methi Pulao
Ingredients:
2 tbsp Oil, ¼ cup Peas , Salt to taste, 2 Bay Leaves, 2 Onions chopped, 3 cups Basmati Rice, 1 tsp Garam Masala, ½ cup Tomato puree, ¾ tsp Turmeric powder, 10-12 Cauliflower florets, 3 cups Fenugreek leaves, 3 Green Chillies, chopped, ½ cups Desiccated Coconut, 3-4 Whole Red Chillies, dried, Fried Cashewnuts for garnishing,
Method:
Rub a little salt into the fenugreek leaves and put aside for 1 hour. Wash well and squeeze out all excess water.
Pick, wash and soak the rice for 30 minutes. Drain well before using.
Grind together, onion, desiccated coconut and green chillies to a paste.
Heat oil in a saucepan, add bay leaves and fry for a minute. Add onion paste and fry further until golden in colour.
Mix-in turmeric powder, tomato puree, peas, cauliflower florets and methi leaves. Stir fry well for about 15 minutes.
Add 6 cups of water, salt alongside rice and bring to a boil. Cover and cook until the rice gets cooked.
Remove from flame but leave it covered for another 5 minutes. Add garam masaala.
Serve hot, garnished with cashewnuts, accompanied by raita.
Tip: To remove the burnt flavor from rice, place a piece of fresh bread on top of the rice and cover with a pan. The burnt taste will disappear.
===============================================================

5 Hari Bhari Biryani
Ingredients:
6 Cloves, 1 cup Ghee, Salt to taste, 3 Carrots, diced, 2 Cinnamon stick, ½ tsp Garlic paste, 1 tsp Cumin seeds, ½ tsp Ginger paste, 1 cup Peas, shelled, ½ tsp Chilli Powder, 3 cups Basmati rice, 3 tbsp Tomato puree, 4 Onions, finely sliced, 1 tsp Black Peppercorns, ½ cup Coriander leaves, 10-12 Cauliflower florets, 1 tbsp Khuskhus, ground to a paste, 250 gms Paneer, cut into small cubes,
Method:
Wash and soak the rice for 30 minutes. Drain and put aside.
Dry roast the cinnamon sticks, cloves, pepprrcorns and cumin seeds. Grind to a powder.
Heat ghee in a wok, fry paneer, drain excess oil and keep aside.
Add onions, fry until golden brown, drain and keep aside.
Reheat a tbsp of ghee in a heavy bottomed vessel and add all vegetables (except paneer and onion), alongwith khuskhus paste, tomato puree, ginger paste, garlic paste, salt, chilli powder and the above roasted masala powder.
Saute for 5-7 minutes. Add half of the onion, followed by rice and 6 cups of water. Cover and cook until, rice becomes
Add coriander leaves, mix carefully, cover tightly and leave to simmer for 5-7 minutes.
Gently mix-in paneer, garnish with fried onions and serve piping hot.
Tip: Add more water while cooking in rice cooker. Rice needs more water in rice cooker compared to pressure cooker.
===============================================================

6 Kesar Rice
Ingredients:
4 Cloves, 2 tsp Salt , 4 Bayleaf, 2 cup Rice, 6 tsp Ghee, 4 cup Water, 2 tbsp Hot water, 1 Cinnamon stick , 1 tsp Cumin seed , 1 cup sliced Onion, 1 tsp Kesar threads, 4 Black Cardamom,
Method:
Soak saffron in hot water.
Wash and soak rice in 3 cups water.
Heat ghee and fry onions, untill golden, keep aside.
Add cinnamon, cloves, cumin, cardamoms and salt. After sometime, 1 minute, add the bay leaves and half of the onions.
Drain the rice and reserve the water.
Add the rice grains and stir for 4-5 minutes until all the water evaporates. Add the water and bring to a boil. Add saffron and its water and pressure cook.
Remove from the heat and allow the pressure to drop by itself.
Tip: To remove the burnt flavor from rice, place a piece of fresh bread on top of the rice and cover with a pan. The burnt taste will disappear.
===============================================================

7 Chilli Pineapple Rice
Ingredients:
1 Pineapple, Salt to taste, 1 Red Pepper, 2 Spring Onion, 4 chopped Green Chilli, Some Coriander leaves, ½ tsp Black Pepper powder,
Method:
Boil rice. Drain and spread on a dish.
Cut pineapple through the middle lengthwise. With a knife scoop out the fruit. Chop the scooped out pineapple.
Heat oil. Add pineapple, cook for a minute. Add chopped green chilli, chopped red pepper and chopped spring onion and sauté.
Add boiled rice and mix. Season with salt and black pepper. Cook for a few minutes.
Add coriander and serve hot.
Tip: To enhance the fragrance of cooked rice, add a few curry leaves or rose petals before serving. Serve with curds and salad.
===============================================================

8 Kashmiri Pulao
Ingredients:
500 gms basmati Rice, 3 Cloves, 1 Bayleaf, Rose Water, 1 tsp Sugar, 2 cups Milk , Salt to taste, 2 tbsp Ghee, 1" Cinnamon, 3 Cardamom, ½ cup Cream, ½ tsp Cumin seeds, 1 cup chopped mixed Fruits,
Method:
First of all gently wash the rice and soak them in water for abut 10-15 minutes.
Heat ghee in a pan.
Add Cloves, Cinnamon, cumin seeds, bayleaf, and cardamoms.
Now add soaked rice and fry for 2 minutes.
Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked.
When cooked, mix in chopped mixed fruit.
Sprinkle few drops of rose water before serving.
Tip: Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue, otherwise the rice may be sticky.
===============================================================

Gravies Tips

Gravies Tips
Gravies form a significant and intense part of Indian Cooking, no matter which part of the country you travel.
Among the veggies, you will find innumerable numbers of vegetables and a equal number of gravies to match.
Some are bland or mild, others are so spicy you could actually smoke through!!!!
The gravies are eaten with chappatis and rotis of all sorts, as also with hot steamed or other rices.
Gravies add the much needed body to the food in general and vegetables in particular. They are an inherent part of the indian kitchen for hundreds of bygone years, as also the ones to come.
Though usual basic ingredients and spices do not change very much, the additional ingredients and the veggies etc. used to make the base turn them out to be very different from each other.
Veggies and other additives like paneer must be added just when the gravy is thick enouh, and cooked further for 2-3 minutes in the gravy to simmer.
Always pre-boil hard vegetables like potatoes, beans, peas, carrots, etc. and if desired fry paneer and stir fry vegetables where possible.
Use same extra oil to finish off the gravy. Though there are innumerable ways of making the same or similar gravies, they can be broadly classified keeping their colour in mind.
-----------------------------------------------------------------------------------------------------------------
Red Tomato Gravy


Ingredients:
2 large juicy ripe tomatoes
1 large onion
1 small capsicum
1 tbsp. coriander leaves finely chopped
1 tbsp. cashews or peanuts
1 tsp. each ginger & garlic grated or crushed
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala powder
3/4 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
2 tbsp. oil or ghee


Method:


Dry roast peanuts or cashews lightly. Dry grind coarsely.
Semi puree tomatoes and capsicum together.
This should be done in a food chopper or grated.
Chop onions very fine or run in a chopper.
Heat oil or ghee in a heavy pan.
Add ginger garlic and stir for a moment.
Add onions and stir fry till light pink.
Add tomato capsicum puree, stir bring to boil.
Add all other masalas, salt, sugar and crushed nuts. Stir.
Add veggies at this stage. Mix.
Cover and simmer till gravy is thick and fat starts separating.
Garnish with coriander before serving.
Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower.
Makes: 2 cups
Making time: 20 minutes
Shelflife: 2 days refrigerated
-------------------------------------------------------
Green Gravy


Ingredients:
4 cups spinach chopped, washed and drained
1 cup bottle gourd grated
1 small onion finely chopped
1/2 tsp. ginger grated
2 tsp. wheat or millet flour
3 green chillies
1 tbsp. cheese grated (optional)
salt to taste
1 tsp. lemon juice
1 pinch soda bicarb
1/2 tsp. cinnamon-clove powder
3 tbsp. oil

Method:


Take spinach in a large vessel, add gourd and soda.
Toss to mix. Sprinkle 2 tbsp. water all over it.
Cover and put to boil on high, for 3 minutes.
Cool in a plate or run under tap water to cool.
Put in a mixie, add chillies, flour and a few pinches salt.
Run till semi-smooth.
Heat oil in a pan, add ginger, stir.
Add cinnamon clove powder, and stir.
Add onions, stir fry till light pink.
Add blended spinach mixture, all other ingredients except cheese
Stir and allow to cook till thick or 3-4 minutes.
Add prepared vegetable at this stage. Allow to cook for 2-3 minutes more.
Garnish with grated cheese before serving.
Goes well with: Veggies like peas, baby corn, french beans, potato chunks, etc.
Makes: 2 cups gravy (approx.)
Making time: 20 minutes
Shelflife: 2 days refrigerated

------------------------------------------------------------
White Gravy


Ingredients:
1 cup fresh curds
1/2 cup fresh cream
1 tsp. grated cheese or paneer
3/4 cup milk
1 tbsp. cashewnuts broken
1 tbsp. peanuts husked & lightly roasted
1 tsp. khuskhus seeds soaked in 2 tbsp. milk for 1 hour
3 green chillies
1 piece ginger
1 tsp. coriander finely chopped
1 slice dayold bread white
1 tsp. sugar
3-4 glazed or canned cherries (optional)
salt to taste
1/5 tsp. cinnamon-clove powder
3 tbsp. ghee or oil

Method:


Grind together in a dry mixie, cashew, peanuts and bread.
Grind together in a wet mixie, onion, ginger, chillies, khuskhus with milk.
Heat fat in a heavy pan, add onion mixture, saute for 3-4 minutes.
Add curds and cook, stirring continuously till whiteness of curds disappears.
Add milk, bring to a boil, add sugar, salt, dry mixture, spice powder, cream.
Stir gently till boil resumes. Add vegetables, etc. at this stage.
Cook covered for few minutes till thickened.
Garnish with grated cheese, coriander and cherries.
Goes well with: Paneer chunks, mixed vegetables with a few pineapples bits, potato and peas, etc.
Making time: 30 minutes
Makes: 3 -3 1/2 cups
Shelflife: Best fresh (curd and cream content do not allow this gravy to keep for very long of for freezing).
----------------------------------------------------------------------
Brown Gravy


Ingredients:
1 tomato grated or finely chopped
1 large onion cut in slivers
1 capsicum cut in thin lengths
1 tsp. garlic grated
1 tsp. ginger grated
1 tbsp. coriander leaves finely chopped
2 tbsp. tamarind water
1 tsp. wheat flour
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seeds
3 pinches asafoetida
salt to taste
3 tbsp. oil


Roast together and dry grind:
2 cardamoms
2 cloves
2 peppercorns
1/2 cinnamon stick broken
1 bayleaf
2 whole red chillies dry

Method:


Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
Heat oil, add onions, fry till well browned.
Drain well by pressing, putting back oil in pan.
Cool onions a bit. Grind in mixie. Keep aside.
In remaining hot oil, add cumin seeds allow to splutter.
Add asafoetida, capsicum, ginger, garlic stir fry for a minute.
Add all dry and ground masalas, flour, stir well.
Add tomatoes, tamarind water, salt, stir.
Simmer till gravy is thick and oil starts to separate.
Add prepared veggies and stir, keep cooking for 2 minutes.
Garnish with chopped coriander, serve with parathas, rotis, etc.
Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stirfried brinjal pieces. (For this, fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil required, and continue by frying the onions.)
Making time: 30 minutes Makes: 2 1/2 to 3 cups
Shelflife: Refrigerated 2 days

-----------------------------------------------------------------
Curd Gravy


Ingredients:
1 curds fresh, thick
1 tsp. red chilli powder
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
2-3 pinches asafoetida
salt to taste
1/2 tsp. each cumin & mustard seeds
1 stalk curry leaves
1 tsp. wheat flour
2 tbsp. oil
1 cup water

Method:


Beat curds with a spoon till well broken. Keep aside.
Mix all dry masalas in 2 tbsp. water, dissolve. Keep aside.
Heat oil, add seeds, allow to splutter.
Add asafoetida, curry leavesand dissolved masala. Stir.
When oil separates, add curds, stir continuously till whiteness of curds vanishes. Dissolve flour in remaining water, add and stir till boil resumes.
Add veggies at this stage.
Simmer till gravy thicken a bit.
Garnish with coriander, serve hot with rice, roti, or paratha.
Goes well with: Boiled poatoes, peas, beans.
Making time: 20 minutes
Makes: 2 cups
Shelfllife: 2 days refrigerated

-----------------------------------------------------------------

Bombay Ice Halwa

Bombay Ice Halwa
Ingredients Method
1 cup fine white semolina
1 cup ghee (clarified butter)
4 cups sugar
4 cup cold milk
15 almonds thinly slivered
15 pistachios thinly slivered
1/2 tsp. cardamom granules crushed coarsely
3-4 pinches saffron strands crushed
1 tsp.rose water
2 large clean thick plastic sheets (approx.2 sq. feet each)
A few feet length of grease proof paper.



Introduction to Indian Sweets

Mix almonds, pistas, cardamom, saffron, keep aside.

Grease both sheets on one side, keep aside.

Mix semolina, ghee, sugar, milk in a large heavy pan.

Place on stove on high heat, bring to a boil while stirring continuously.

Reduce heat, stirring continuously, till a very soft dough is formed.

Take off heat, add rose water and 2 tbsp. ghee.

Temper by kneading with a spatula till smooth.

Place flattened lump in the centre of one sheet, greased side up.

Cover with second, greased side down.

Roll as thinly as possible with a large rolling pin.

Before almost done, sprinkle mixed topping evenly over halwa.

Finish rolling, carefully peel off top sheet.

Mark pieces as desired, with a pizza cutter, while still soft.

Cut similar pieces from grease proof paper. Keep aside.

When halwa is cool and stiff enough to handle, carefully lift pieces.

Pile interleaved with greaseproof paper, between each slice.

Store in airtight container.

Making time: 1 hour
Makes: 1 kg. approx.
Shelflife: 1 week at room temperature, 3 weeks refrigerated
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Dosa Tips
The soaking time for the rice, etc. as well as the fermenting time for the batter are very important since underdone batter will not give the required body and crispness to the dosas.
Once you have mastered the basic recipe for dosa, the possibilities are umpteen. You can make fillings and chutneys of your choice and as per your palate, whether spicy or sweet or cheesy.
Even though all the preparations can be done way ahead of the meal time and kept in the fridge, the last stage, i.e. the spreading of the batter and roasting the dosa should be done as eaten to enjoy the crispness and crunchiness of this dish.
The sharper and thinner the front edge of the spatula, the easier and neater the lifting of the dosa.
Though parboiled rice can be replaced by plain rice if not available, some change in the texture of the end result is inevitable. However if you are not using parboiled rice, then increase the quantity of the plain rice against the dal by about 25 %.
I am not including making time in the recipes of this week because the making go dosas requires small amounts of your time at far spaced intervals. The main time consumer is the process of grinding. If a handgrinder is being used then the time will be far more than that taken in an electric grinder or mixie. However the quality of that dosa from the handground batter will be far better than from the latter.
All dosas need not be thin and crisp. Some (eg. Poha dosa) are very soft and fluffy. While others like the plain may be thin and very crisp.
As a general rule haet the griddle well, spread dosa on high and allow to shallow fry on low.
Always use a flat based round serving spoon to pour and spread the dosa. Start from the centre and move outwards in a circular concentric motion till the outer edge is reached.
Dosas are traditionally folded in the form of brandy snaps with opposite ends overlapping. However igenius and interesting folding can be done with/without fillings. Like triangles, squares, or open.

-----------------------------------------------------------------------------------------------------------------
Masala Dosa


Ingredients:
1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding

Method:

Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa-like grains should be felt in
Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be
enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread
with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Spread chutney spread over dosa.
Place a tbsp. masala in the centre.
Fold into triangle to cover masala.
Remove with spatula when crisp.
Serve hot with chutney and/or sambar.


For masala:

Ingredients
2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste

Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.



Chutney spread:

1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste

Grind all ingredients together to form a firm chutney. Use very little water.


Makes:10-12 dosas of 7 " diameter
Shelflife: Batter: 3 days in refrigerator
Chutney:2 days in refrigerator
Masala:1 day in refrigerator.

-----------------------------------------------------------------------------------------------------------------
Rava Dosa


Ingredients:
1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine

Method:

Blend all the ingredients together.
Add more buttermilk if necessary.
ginger grated Roll the dosa in a three-fold cylinder.
oil to shallow fry Serve hot with onion and/or coconut chutneys.

The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula as for basic dosa.

Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.



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Kadai Tips
It is known that Indian cooking is more diverse than the diversity of cultures of it populace.
Even the basic methods by which food is cooked is so varied, that expertise in Indian cooking for a learner, would be incomplete without learning the fine points of its varied techniques to cook, much before learning the variety of its dishes.
A Kadai is a not-so-shallow not-so-deep frying pan, of fairly heavy grade. Very thin ones will tend to burn the veggies and masalas before they can get fully cooked. It is similar to a chinese wok. These days there are plent of non-stick varieties available. But, in my opinion, nothing like a thick heavy grade hind alium kadai still.
Kadai cooking is one of such basic forms, other more known ones being tawa, handi, tandoor, etc.
In this method of cooking the vegetables, very little water is used. The vegetables are cut and cooked in such a manner that they tenderise in their own juice and juices of other veggies like tomato.
Little or no whole spices are used, in kadhai cooking. One the other hand, ground masalas (fresh and readymade, especially dry ones) are used profusely. This way, while the flavours are imparted and absorbed easily, time consumption , unlike handi cooking, is very little.
Sometimes, veggies which take long to cook are preboiled in very little water, so that any remaining water can be added to the kadai while cooking. These days, the microwave is very handy to boil or tenderise veggies in a jiffy, and that too with very minimal amount of water. The peas, etc. to be boiled must be washed, drained and very little salted water sprinkled over it. Mix. Microwave covered loosely, on high for 2-3 minutes, as required for particular vegetable. Peas, chickpeas required 2 1/2 minutes, chopped potatoes 4-5 minutes, tomato 1 1/2 minutes, zucchini 2 minutes, etc.
If the kadai used is of proper size then one can serve the dish straight from the kadai itself. Nowadays many sleek and pretty varieties are available in many shapes, sizes and materials. Some of the more populare ones are copper, non-stick, enamel ware etc.
Since kadai vegetables are best served fresh, I have not included 'Shelflife' in these recipes.
Though this week will cover most typical kadai veggies served, some more have been covered in other sections pertaining to vegetables, with variations from the typical kadai cooking.
-------------------------------------------------------------------------------------
Kadai Aloo (Potato)


Ingredients

2 Large potatoes boiled 2 hours ahead
(scrub well before boiling with skins intact)
1 Onion thinly sliced, vertically
1 Capsicum thinly sliced, vertically
1/2 Tomato diced
1/2 tsp. Ginger finely chopped
1/2 tsp. Garlic finely chopped or crushed
2 Green Chillies slit vertically
1 tbsp. Coriander leaves finely chopped
1/2 tsp. Garam masala
1/2 tsp. Amchoor powder
1/2 tsp. Dhania (Coriander seeds) powder
1/6 tsp. Turmeric powder
1/4 tsp. Pepper powder
1/2 tsp. Cumin seeds crushed coarsely
Salt to taste
2 tbsp. Oil

Method:


Chop potatoes into med. sized cubes, keeping skins.
Add all dry masalas, toss potatoes, keep aside.
Just before serving:

Heat oil in a kadai, add ginger garlic, stir for a moment.
Add onions, capsicum, stirfry till onions are tender.
Add tomatoes, chillies, stir for 1 minute.
Add seasoned potatoes, check taste for salt, etc.
Stir and saute for 2-3 minutes.
Garnish with chopped coriander leaves.
Note:
If you prefer richer taste of potatoes, you may deep fry potatoes till go lden, before adding masalas. Of coarse the calorie count of the dish will shoot up!! But they taste heavenly. In this case omit amchoor powder, sprinkle juice of lemon instead, just before adding coriander leaves. Toss well to mix and then garnish.

Making time: 20 minutes (excluding potato boiling time)
Makes: 2-3 servings
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Masala Tips
Most masalas can be made in a large quantity and stored easily in air tight jars at room temperatures. The secret lies in proper roasting of the ingredients and taking the right proportions. The masalas, if properly stored and kept away from moisture can stay good for at least 7-8 months. If any masala requires a different method, I will add it into the recipe. Otherwise, the general rule goes as below:

Take all ingredients and mix.
Put a few drops of ghee (5-6 drops for 1 cup), add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.
Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.
Use as required.
Note: Use a heavy pan or griddle (tawa) for best roasting.

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Punjabi Garam Masala


Ingredients
Cumin Seeds - 100 gms
Cardamom - 50 gms
Black Pepper - 50 gms
Fennel (Saunf) Seeds - 30 gms
Black Cumin Seeds - 30 gms
Coriander Seeds - 30 gms
Cloves - 15 gms
Cinnamon - 15 gms
Bay Leaf - 15 gms
Ginger Powder - 10 gms (crushed dry root)
Mace - 15 gms
Nutmegs - 2 (broken)

Method

Dry grind all ingredients except (if using) powdered ginger. Do not roast. Mix in the ginger powder well. Store as general.

Makes: 1 1/2 Cups.
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Garam Masala (Fresh)


Ingredients
Cinnamon - 3" sticks
Cumin Seeds - 1/2 tbsp
Coriander Seeds - 1/2 tbsp
Black Pepper - 5-6
Bay Leaf - 1
Cloves - 4

Method


Take all ingredients and mix.
Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.
Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.
Use as required.
Note: Use a heavy pan or griddle (tawa) for best roasting.

Makes: 2 tbsp.

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Milk Masala


Ingredients
Almonds - 100 gms
Pistachios Green - 100 gms
Cardamom Powder - 2 tsp
Saffron Strands - 1/2 tsp

Method

Crisper the saffron on a warm griddle.
Crush with hand.
In a small dry grinder mix all ingredients and run till a coarse mixture is got.
Store in an air tight jar.
Makes: 1 cup.

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Tea (Chai) Masala


Ingredients:
1 cup dried ginger roots
1/2 cup elachi pods (green cardamom)
1 tbsp peppercorns
6-7 2" cinnamin sticks

Method:

Dry all the ingredients in the sun for an hour
Grind all the ingredients finely
Sieve it and grind again the residual
Store in a sterlised jar
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Chaat Masala


Ingredients
Coriander Seeds - 1 tbsp
Dry Red Chillies - 1 tbsp
Cumin Seeds - 1 tbsp
Amchur Powder (dry mango) - 1 tbsp
Black Pepper - 2 tbsp
Black Salt (rock form) - 1 tsp

Method

Slight roast dhania and cumin seeds separately. Grind all ingredients together.Store as general.

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Masala


Ingredients
Coriander Seeds - 200 gms
Dry Red Chillies - 100 gms (whole)
Black Pepper - 25 gms
Cumin Seeds - 25 gms
Channa Dal - 25 gms
Urad Dal - 25 gms
Rice - 25 gms
Fenugreek Seeds - 10 gms
Turmeric - 10 gms
Salt - 25 gms
Asafoetida - 5 gms
Curry Leaves - 3 stalks (wiped clean)
Cloves - 5
Ghee for Roast - 2 tsp

Method


Take all ingredients and mix.
Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.
Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie.
Use as required.
Note: Use a heavy pan or griddle (tawa) for best roasting.

Makes: 1 1/2 cups
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Seasoning For Salads, Fruits, Buttermilk etc.


Ingredients
Black Pepper Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Cumin Seed Powder - 1 tsp
Salt - 1 1/2 tsp.

Method

Mix all together and store. Sprinkle as required.

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Tips Mukhwas
India carries an age old tradition of serving and eating mouthfresheners and digestives after a hearty meal.
Many rich customs and elaborate rituals are tied to the old old habit of eating paan (betel leaf, with an application of choona and katha, and supari, elaichi, etc. added). "
Paan" is ceremoniously served at festivities and marriages, covered in silver foil for the extra decorative effect.
Other mouth fresheners include flavoured supari, fennel seeds in many forms, paan masalas made from an array of dried ingredients, herbs and plants.
Dried pomegranate seeds, processed kernels of the coriander seeds, menthol, etc. are still other ingredients used in a combination or by themselves to make very effective mouthfresheners.
Some forms of fresheners served in the form of 'ghutkas' and 'paan masalas' are harmful as they contain tobacco and health harming flavourings.
In India there is no dearth of the homemade paans or mouthfresheners, since the ladies are adept in making a large variety of them and basic ingredients are easily available in the stores.
Different regions and cultures have their own particular and distinctive type of mouthfresheners.
For example, Gujaratis are fond of and endless variety of 'churans', eating paan is like breathing for the people of banaras who have pioneered the famous 'banarasi paan'.
South Indians prefer the 'mysore paan' whose leaf is softer, and they stuff grated dessicated coconut, supari, sugar, after applying the choona.
Delhiites prefer a variety of suparis, and all are fond of the dhania-saunf combination.
----------------------------------------------------------
Sookha Amla (Dry Gooseberry)


Ingredients

1 kg. fresh big or small amla (gooseberry)
1/4 cup salt

Method


Wipe gooseberries clean on a dry kitchen towel.
Cut thick slices off them, discarding the stone.
Once all are cut, toss in salt and mix.
Place in a porcelain, china or glass container.
Cover and keep aside for 3-4 hours.
Drain in a colander for 1 hour till all liquid has drained out.
Sun-dry on a thick clean cloth till the pieces are dry and crisp.
This may take 6 to 8 days in summer and more in winter.
Store in airtight container. Pop a few in mouth after meals.
Staying period: Will keep for 2 or more months if properly stored.

Note: Though the big round variety of amla is always used for this recipe, the small sour variety is also very tasty. Of course the bigger variety is much more popular because of its medicinal and cosmetic properties.
---------------------------------------------------------------------------
Anardhana Churan


Ingredients

2 tbps. Anardhana (pomegranate) seeds dry
2 tbsp. amchoor (dry mango) powder
1 tsp. cumin seeds
12-15 peppercorns
2 tbsp. green saunf (fennel) seeds
1 tsp. sugar ground coarsely
1/2 tsp. honey
2-3 pinches black salt
salt to taste
1 tsp. lemon juice

Method


Lightly roast separately, anardhana, cumin,peppercorns and saunf.
Cool. Dry grind each but keep saunf coarse.
Mix all ingredients in a large plate.
Check taste and make tiny balls of the dough.
Dry for 2-3 days till firm.
Serve as a digestive after meals.
Making time: 20 minutes (excluding drying time)
Makes: 1 cup balls approx.
Shelflife: 2 months or more
Variation: Add a little dried ginger powder (soonth) if you like the pungency of ginger.

-----------------------------------------------------------
Laal Saunf


Ingredients

1 cup green unroasted saunf (fennel seeds)
1 tsp. jintan balls (silver and/or red)
2 1/2 tbsp. sugar ground
20 gms. katha (catechu)

Method


Soak katha in a little water for 30 minutes.
Mix sugar and saunf seeds together.
Mix paste well and sieve onto the seeds.
Mix well, take in a large plate.
Sun-dry till the seeds have dried and coloured.
This should take approx. 10-12 hours of bright sun.
Once totally dry, mix in jintan balls.
Store in airtight jar.
Making time: 15 minutes (excluding soaking and dehydrating time)
Makes: 2 cups saunf
Shelflife: 3 months

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Taazgi Masala


Ingredients

500 gms. green saunf (fennel seeds)
250 gms. dhana dal (roasted coriander seed kernels, commercially available)
125 gms. chaalia supari chips
75 jesthimadh powder
50 gms. hari pathi (muletti pathi) cleaned
5 gms. each cardamoms, cloves and cinnamon
3/4 tsp. black salt
3/4 tsp. sendha salt
1/4 tin kashmiri sugandh (small)
125 gms. ghee

Method


Clean supari and hari pathi thoroughly.
Dry roast saunf till aroma exudes.
Dry roast whole spices till brown and aroma exudes.
Cool both. Grind spices fine in dry grinder.
Grind fennel coarsely, in dry grinder.
Heat ghee in a very large pan, add supari and fry till golden brown.
Do not overfry or the supari with turn bitter.
It should exude a light aroma.
Add hari pathi, dhana dal. Stir, take off fire.
Add crushed saunf, jesthimadh, ground spices, salts, kashmiri sugandh.
Mix very well either with hand or a large spatula.
Cool completely before storing in clean airtight jars.
To be served after meals in small quantities.
This is a favourite Indian digester or mouthfreshener.
Making time: 1 hour
Makes: One and a half 2-litre jars
Shelflife: 8-10 weeks

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Khajur (Dried Dates) Churan


Ingredients

100 dates dried
1 large juicy lemon
2 tbsp. water
1 tbsp. cumin seed powder
5 tbsp. dried mango powder (amchoor)
6 tbsp. sugar ground
1 tsp. salt

Method


Mix water and lemon juice.
Sprinkle over dates. Toss lightly.
Allow to marinate for 2-3 days.
Drain, chop into pieces.
Add all other ingredients, mix well.
Sun-dry in a large non-metallic plate.
Dry till all the moisture has evaporated.
This takes approx. 3 days of bright sun.
Store pieces in airtight jar, and eat as a digestive after meals.
------------------------------------------

Surati Ghari

Tomato Chutney
Ingredients
24 red tomatoes 8 onions
2 cucumbers 1.5 bottles vinigar (1125 ml totel)
2 lb Sugar 3 TBs Mustard
1 tsp Ceyenne pepper 6 TBs Flour (for thickening)
2 TBs Curry powder 1.5 oz salt

Method
Cut up red tomatoes onions and unpeeled cucumbers and salt, leave overnight strain off liquid add sugar vinigar.
Boil till tender then add mustard and Ceyenne pepper, then thicken with flour Curry powder and enough extra vinegar to thicken.
Bottle, cover when cold.
Keeps well and can be used immediately.

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Vaazhaipazha Paniyaaram
Ingredients
Ripe poovan pazham ( banana ) : 2
Maida : 3/4 cup
Sugar : 3 tbsp
Butter : 1 tbsp
Raisins : 1 tbsp
Milk : as needed
Vanila essence : a drop 1/4 tsp
Cashew : 2 ( cut into small pieces )
Oil : as needed
Method
Seive maida.
Mash the banana and mix with all the other ingredients.
Heat oil in a frying pan.
Add a tablespoon of batter to the oil and fry.
This can be served as a snack for the evening.
This is a malay dish.
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Cochin ke Aviyal
Fresh Vegetables with Coconut and Yogurt
(Cochin ke Aviyal)
Cochin, being the coconut coast in India, uses some form of the fruit in every meal. In this dish, coconut gives the sweet flavor while yogurt imparts the sour flavor.

Serves 4
1 medium-sized carrot
1 medium-sized plantain
1 medium-sized zucchini
6 string beans
1 medium-sized yam
2 medium-sized potatoes
salt to taste
5 cloves garlic
A 2-inch piece of fresh ginger
4 green chili peppers
2 tablespoons coconut oil
1 tablespoon cumin seeds
10 curry leaves
1 cup coconut milk
1 cup yogurt, whisked until smooth
2 tablespoons coconut flakes

1. Peel and cut the carrot, plantain, and zucchini into 1-inch long and 1/2-
inch thick pieces. String the beans and cut them into 1-inch pieces.
2. Cut the potatoes and yams into 1-inch pieces and boil them in salted water. Drain and reserve.
3. Make a smooth paste of garlic, ginger, and green chili peppers by adding a
little water in a food processor or a blender.
4. Heat the coconut oil in a large skillet over medium heat. Add the cumin
seeds. Stir until it sizzles—about 1 minute. Add the curry leaves and the
garlic-ginger paste and cook until fragrant—about 3 minutes. Add the mixed
vegetables with 1 cup water, coconut milk, and salt. Bring it to boil and
cook until the vegetables are almost done.
5. Gently add the yogurt. Stir constantly and bring it to the simmering point.
Remove from the heat.
6. Transfer it to the serving dish garnished with coconut flakes.

-----------------------------------------------

Surati Ghari

Ingredients
For Filling:
1 1/2 cups Ricotta Cheese
1/2 cup Paneer (freshly prepared cottage cheese)
1/2 tin Condensed Milk
1/2 cup Sugar
2 tbsp. Ghee
1/4 cup fine Semolina (sooji)
3/4 cup ground Almonds and Pistachios
10-15 Cardamom pods, ground
8-10 Saffron strands, soaked in 1 tsp. milk
For Puri:
1 cup All Purpose Flour (maida)
1 tbsp Ghee (clarified butter)
Milk for binding
1 cup Ghee
For Garnish:
1 cup Ghee
1/3 cup powdered Sugar
Almonds and Pistachios, Slivered (optional)

Method:
For Filling:
Heat the ghee in a kadhai (or non stick saucepan)
Add the ricotta cheese and paneer.
Stir continuously over medium heat until the cheese and paneer are thoroughly mixed and all the water is absorbed.
In a separate saucepan, roast the semolina for about 3-4 minutes on medium heat. Add to the cheese mixture.
Add the condensed milk and sugar and continue to stir. The water will gradually be evaporated from the mixture.
Add the almonds and pistachios, once the water is evaporated. Mix thoroughly and remove from heat.
Mix in the ground cardamom and saffron.
Set aside to cool to room temperature.
Make balls approximately 1" in diameter.
For Puri:
Add the ghee to the flour and mix well. Add enough milk to bind a soft yet firm dough. Make small pea sized balls and roll out to thin puris of about 3 " in diameter.
Preparing the Ghari:
Place a ball into each puri.
Pull up the sides to completely wrap the ball.
Carefully remove the excess dough from the top and make sure to press dough to seal.
Slightly press the wrapped ball to make the top flat but still about almost 1" inch thick.
Heat the ghee in a frying pan on low heat.
Fry the puris on both sides till very light golden in colour.
Set aside for 3-4 hours to completely cool.
Decorating the Ghari:
With clean hands, whip the sugar and ghee until light and fluffy. Dip the Gharis and place on a waxed paper lined cookie sheet. Place slivers of almonds and pistachios on the top center. Set aside for the ghee to become firm. Your Ghari is now ready to serve.
Notes:
1. Be very careful while frying to make sure the Ghari doesn't stick to the bottom of the frying pan.
2. The ghee for the garnish should be firm.
---------------------------------------------------

Vegetable Achaar

Ingredients
Pineapple pieces : ½ cup
Carrot : ½
Payatrangai : 2
Small onion : 15
Green chilli : 1 ( cut into pieces )
Cucumber : 1 ( remove seeds )
Thanneer vittaan kizhangu : ¼ cup ( cut finely )
Tender ginger : 5 cm
Garlic : 12
Groundnut : ¼ tsp
White sesame : 1 tbsp
Vinegar : 2 tsp
Sugar : 1 tbsp
Chilli powder : 1½ tsp
Gingelly oil : 2 tbsp
Raw turmeric ( grind ) : ¼ tsp
Turmeric powder : ¼ tsp
Method
Boil sugar, chilli powder, salt in water.
Cut vegetables lengthwise into 2 inch pieces.
Except cucumber, add all vegetables to boiling hot water and cover the vessel with a lid.
When the vegetables are ¼ cooked, remove from the water.
Heat a little oil in a frying pan.
Add ginger, garlic, small onion, turmeric and fry.
Switch off the stove.
Add sesame, chilli powder, stir well and add to the vegetable.
Add cucumber, vinegar to the vegetables and stir well.
Add the powder 3 - 4 hours before eating.
If one does not like vinegar, add lime juice.
Add groundnut before eating.
Note : This is a malay style dish.
----------------------------------------------------

Pickled Vegetables

Ingredients
• 200 gms. cauliflower
• 50 gms. cluster beans
• 50 gms. french beans
• 50 gms. gherkins
• 50 gms. carrots
• 10 gms. ginger
• 10 gms. fresh turmeric
• 15 fresh firm green chillies
Method
• Wash, wipe, and slice cauliflower, carrots, gherkins into desired pieces.
• Leave cluster , chillies whole, separated.
• Slice ginger, turmeric into thin slivers.
• Do not make pieces too small or they will get mushy on pickling.
• Soak them in wet brine for 10-12 hours or overnight.
• Drain and wash thoroughly under cold running water.
• Drain completely, dab with kitchen cloth if necessary.
• Pack tight layers, vegetable by vegetable into sterile jar, without leaving spaces.
• Dissolve sugar into vinegar while still hot.
• Pour vinegar to cover them.
------------------------------------------

Hot and Sour Tomato Pickle
Ingredients
• 1 lb. green tomatoes(Red ones can be used too)
• 15-20 red chillies
• 1 cup chopped ginger
• 1 cup chopped garlic
• 2 cups vinegar
• 1 tsp turmeric
• 1 tbsp mustard seeds
• 1 tsp fenugreek
• 1 1/2 cups oil
• Salt to taste
Method
• Slice the tomatoes, smear turmeric and salt on them
and soak them in 1 cup vinegar.Leave for about 2 hours.
• Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar.
• Heat the oil and add the remaining mustard.
• When the mustard crackles, add the fenugreek.
• Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.
• Add the tomatoes and the remaining vinegar.
• Stir continuously as the mixture comes to a boil.
• When the pickle is almost done, the oil begins to float at the top.
• Take it off the heat and let it cool.
• Store in a clean bottle.
• Will keep for a year.
------------------------------------------

Capsicum Chutney

Ingredients
Capsicum : 200 gm
Onion : 8 or 9 ( grind )
Garlic : 4 pods ( grind )
Curry leaves : 2 stems
Chilli powder : 1 1/2 - 2 tsp
Jaggery : 3/4 tbsp
Tamarind : a small ball
For masala
Sesame : 1 tbsp
Coriander seeds : 1 tbsp
Cumin : 1 tbsp
Grated coconut : 1 tbsp
Oil : 4 tbsp
Water : 1 cup
Salt : as needed
Method
Grind the items for masala and set aside.
Soak tamarind in water and prepare extract.
Cut capsicum finely.
Heat oil in a frying pan.
Add ground garlic and onion on a low flame.
Fry till onion is red,
Add capsicum, curry leaves and fry.
Add tamarind extract, chilli powder, salt, ground masala and let it boil.
When the contents thicken remove the chutney from the stove.

-----------------------------------------------

Vengaya Thuvaiyal

Ingredients
Vengaayam ( onion ) (small ) : 1cup ( cut into pieces)
Tomato : 1/2 cup ( cut into pieces)
Dried red chilli : 3 - 4
Tamarind : a small ball
Garlic : 2 pods
Salt : as needed
Oil : as needed
Mustard : 1 tsp
Asafoetida : 1/4 tsp
Method
Heat oil in a frying pan.
Add asafoetida, red chilli, onion and fry.
Add tamarind, tomato and fry.
Grind the fried items with salt to a thuvaiyal.
Heat a tsp of oil in a frying pan.
Add mustard, and when it splutters, add to the thuvaiyal.

----------------------------------------------

Mango Garlic Thokku
Ingredients
• Ginger - 3 cm piece
• Garlic - 8 flakes
• Onion - 2 medium size
• Black pepper corns - 1 tsp
• Cloves - 1 tsp
• Gingily oil - ½ kg
• Mango slices - 1 kg
• Chilli powder - 2 tbsp
• Vinegar - 1 cup
Method
• Grind ginger, garlic, onion, pepper and cloves together to a fine paste. (use some of the vinegar for grinding if needed)
• Heat ¼ of the oil and cook mango slices for 10 minutes.
• Add chili powder, and salt.
• Cook for another 15 minutes.
• Add the ground paste, remaining oil and vinegar.
• Cook on slow fire for 10 minutes.
• Cool and store in jars. It is ready to use.
• Will keep well for 6 months or longer in fridge.
---------------------------------------------------

Tamarind Ginger Chutney
Ingredients
• 1/4 kg ginger
• Fresh green chilli-10
• Big lemon size tamarind
• Salt to taste
• Turmeric powder - 1tsp.
• Jaggery powdered - 2tsp (if you need it more sweet add little more)
• Oil- enough to fry well the ginger and chilli
• Mustard seed-1/2tsp
Method
• Cut very finely the ginger or grate it as you wish. Wash it and drain it aside.
• There should not be any water. Also cut the chillies very finely.
• Heat oil fry the mustard seed and when it splutters add the ginger and chilli and fry them adding turmeric powder.
• Then extract thick juice from tamarind, add to the ginger, chilli. Mix them well.
• Add salt. Let it boil well and become thick. The oil will be now separated from the gravy.
• Now our pickle is done. Before removing it from fire add jaggery mix well.
Tips
• This one is only optional.
• If you need it more spicy you need not add jaggery , on the other hand if you like it taste more sweet add more and enjoy your food.
----------------------------------------------

ONION CHUTNEY RECIPE


Ingredients:
1 cup peeled onions
6 -7 flakes of garlic
2 tbs channa daal (Bengal Gram)
5 red chilies or as per taste
Salt As Per Taste
1tsp mustard seeds
curry Leaves
little tamarind (Imli)

How to make onion chutney (pyaaz ki chutney) :
• Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
• Grind with tamarind and salt.
• Splutter mustard seeds and curry leaves, in oil and pour on top.
• Serve with paratha or puri.
--------------------------------------------------

Pyaaz Ki Chutney

Ingredients:
• 3 large onions chopped or sliced
• 1" piece of ginger
• 2-3 green chillies (optional)
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp cumin seeds
• 3 dry red chillies broken into 1" bits
• Salt to taste
Preparation:
• Grind the onions, ginger and green chillies (if using) to a smooth paste in a food processor. Remove into a serving bowl.
• In a small pan, heat the oil on a medium flame till it is very hot. Add the cumin seeds and fry till they stop slutteriong. Now add the dry red chillies and fry till they turn darker.
• Add this tempering mixture of oil, cumin and red chillies to the onion-ginger-green chilli paste. Add salt to taste. Stir to mix well.
• Serve as a chutney, dip or use as a sandwich spread!
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