Heat the oven to 375°F. Combine the beef, half the yoghurt, half the salt and half the pepper in a 1-quart souffle or similar-sized ovenproof dish greased with two tablespoons of the olive oil. Slice the eggplant and spread the slices on top of the ..

Coriander/Cilantro Mint Chutney is an extremely popular condiment for most North Indian 'Chaat' dishes. Its spicy taste and smooth texture are perfect to tickle your taste buds and add the extra zing to snacks/appetizers like Sev Puri, Dahi Batata Puri, ..

Great street vendor dish from Maharashtra, India. It is originally from the Kutch region.

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A simple and easy tomato chutney recipe that will add to the taste of your snacks and other dishes. It is a great tasting accompaniment that goes well with your main meal and also makes for a delicious dip. It is one of my favorites. You would definitely ..

Thecha is a maharashtrian dish - a spicy chutney as the main ingredients being chillies and garlic. It is traditionally made in a

The cilantro mint chutney recipe is traditional Indian chutney that is real quick and easy to prepare. Want to make a quick sandwich or have friends over for tea? The cilantro mint chutney would add to the taste of any snack you would like to serve. Make it a ..

This Greens curry is an excellent and healthy dish. Also very quickly made. Try and

Put tomatoes, green peppers, and cilantro in a blender. Blend them until smooth. Add cumin seeds, salt, and tahini. Mix them well. Pour in a

In a jar combine vinegar, oil, chutney, sugar, salt, curry powder and mustard. Cover and chill. Place torn spinach in large salad bowl,top with apple, raisins, peanuts and green onion. Shake dressing well,pour over salad and

Boil the chana dhaal in water to cover until soft enough to be mashed. Mash the dhaal with a wooden masher and set aside. Put the coconut, garlic, ginger, crushed red chillies, salt, green chillies, fresh coriander and lemon juice in a food processor or ..

Put vinegar, water, garlic, curry powder, salt, ginger, cloves, and cinnamon in blender container; blend till garlic is finely chopped. Add half the apples and half the onions to mixture in blender container; blend till coarsely chopped. Add remaining apple ..

Papdi Chaat is a variety of Indian street food known as Chaat. With it's light and crispy base, tomatoes, onions, potatoes and lots and lots of Mint and Tamarind Chutneys, it's guaranteed to make your mouth water.

Peel and slice apples, onions and cucumber. Chop tomatoes. Put all the ingredients together in a large pan and bring gently to the boil. Simmer for about an hour or longer, until the mixture is thoroughly soft, stirring frequently. Put into warm jars and

Green Chutney is a prefect allbi for all the dishes. Green Chutney is easy to make and very tasty. The green mango gives the Green Chutney a tangy taste.

Combine all the ingredients in a mixing bowl and thoroughly mix together. Taste and adjust the seasoning. Cover and refrigerate for two weeks before

ONEMAN SHOW describes how to make use of green tomatoes from your backyard to make CHUTNEY OR TARTAR SAUCE to spread on a FISHWICH fit for a QUEEN

For recipe directions, please refer to the

Place the tomatoes and onions in a food processor. Add the green chillies, ginger and coriander and blend coarsely. Spoon the chutney into a bowl and add lemon juice to taste. Chill until ready to

1. Mix the coriander, green chillies, coconut, sugar, salt and 2 teaspoons of water. 2. Add the lemon juice. 3. Blend in a

Dissolve the sugar or jaggery and salt in the tamarind water. Mix all the ingredients together. Correct seasoning or sugar, if necessary. If coriander leaves are not available use six or eight spring onions

MAKING 1) In a closed pan, over low heat, simmer fruit, onions and salt with 1/2 pint vinegar until tender. 2) Mix spices with sugar and 1 pint vinegar and stir this to the cooked fruit and onion. 3) Allow the mixture to stir cook until thickened. 4) If ..

Wash the tomatoes and place in a sieve. Cut each tomato into 8 pieces. If small, cut into 4 pieces each. Peel the baby onions and wash them. Place them and the ginger strips also in the sieve. Sprinkle 100 gms. salt over them and put the sieve over a vessel ..

Peel and chop the tomatoes, apples and shallots finely, or mince. Tie the bruised ginger and chillies in muslin. Put all ingredients into a large saucepan or preserving-pan and heat gently, stirring, until the sugar has dissolved. Continue to simmer, until ..

Wash and sterilize 7 (1-pint) preserving jars and closures. Mix all ingredients in a very large enamel or stainless-steel kettle, cover, and bring slowly to a boil. Uncover and simmer, stirring occasionally, 1 1/2-2 hours until thick. Ladle into jars, filling ..

Clean and wash fish thoroughly under cold running water. Pat dry, inside and out. Preheat oven to 400°. Place the ginger and garlic in the container of an electric blender, along with 3 tablespoons of water. Blend at a high speed until you have a smooth ..

Green Coconut Chutney has a Inimitable taste.The Green Chillies and turmeric powder gives the Green Coconut Chutney Astounding taste. must catch

Grind all the ingredients very finely on a stone mortar. Add the sugar and lime juice last. Mix well.

Peel and dice the apples roughly. Place them in a medium saucepan and add the measured water. In a small bowl, mix the brown sugar, garam masala, chilli powder, garlic, malt vinegar and salt together. Pour the mixture into the saucepan and cook over a medium ..

Did you know Green Tomato Chutney can make a bland meal taste amazingly flavorful? Try this simple and easy-to-follow recipe for Green Tomato Chutney. A great way to show off your culinary skills and to impress your guests!

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Whole Fish Stuffed With Green Chutney has an impeccable taste. The green chutney with butter and lemon wedges gives the Whole Fish Stuffed With Green Chutney a wind blowing taste. Must catch

–  Sprinkle green tomatoes with salt and drain in a colander for 12 hours. Rinse. –  In a large saucepan, bring all ingredients except nutmeg to a boil. Simmer for 40 minutes or until vinegar is completely reduced. Add nutmeg and cook a few minutes ..

GETTING READY 1) Core and slice the apples into quarters. 2) Peel the onions and finely chop them. MAKING 3) In a large canning kettle, combine the apples, onions, sugar, salt, vinegar and garlic together. 4) Tie the spices in a small cheesecloth bag and add ..

Simmer the onions in the water in a large saucepan until they are soft. Remove from the heat and drain well. Return the onions to the pan and add the tomatoes, salt and pickling spice. Return to the heat and bring to the boil, stirring occasionally and adding ..

Put the tomatoes, onions and apples through a coarse mincer. Then put them in the pressure cooker with the sultanas, salt, vinegar, spices and mustard. Put on the lid and cook for 10 minutes at high (15 lb) pressure. Reduce pressure slowly. Add the sugar and ..

1. Wash, wipe dry and chop the tomatoes, apples and onions. 2. Put the onions into a thick-bottomed pan with some vinegar and simmer until the onions have turned soft. 3. To the pan add the tomatoes, apple, spice bag, and the rest of the vinegar. Simmer ..

Slice the tomatoes and chop the onions and mix together in a basin with the peppercorns and salt. Allow this to stand overnight. Next day boil up the sugar in the vinegar, then add the raisins (which may be chopped) and the sultanas. Simmer for 5 min., then ..

1. Wash, wipe and cut the tomatoes into fours. Wash and wipe dry the ginger and garlic before grinding. 2. Heat the oil, add the green chillies, and fry for a while. Add the ground paste, and continue to fry until the oil surfaces. 3. Add the tomatoes and fry ..

GETTING READY 1) Core the tomatoes and slice into quarters. 2) Core the apples and chop them. MAKING 3) In a large kettle, combine the tomatoes, onions, brown sugar, salt, peppercorns, pickling spices, garlic and vinegar. 4) Allow the mixture to boil for 15 ..

Prepare jars. Combine tomatoes, sugar and vinegar in Dutch oven or other large kettle. Cook over low heat, stirring frequently until sugar is dissolved. Add remaining ingredients and blend well. Increase heat and simmer until thick, about 1 1/2 to 2 hours, ..

1. Wash and slice the tomatoes, place in a large pan. 2. Wash and remove the seeds from the peppers; chop the flesh. 3. Peel and chop the onions and apples; add to the pan with the remaining ingredients. 4. Simmer very slowly for 2-3 hours until the mixture ..

Flavorsome and interesting with the ingredients you like, this Mango Chutney goes pretty much with any meal of the day. Quick and easy, try out this wonderful recipe for Mango Chutney to fall in love with your meal everytime you have it!

Place the grated papaya, sugar and 1 cup water in a large, flat bottomed vessel and keep on a medium flame, stirring every little while till the sugar melts. Taste for sugar. The mixture must be sweet. If necessary, add more sugar. When you have a liquid ..

Wash the bananas and nick them at both ends. Remove the skin and clean it on both sides. Cut into pieces and place in a vessel with 2 cups of water, 2 teaspoons sugar and the juice of 1 sour lime. Cook till the skin is very soft. Drain from the water in a ..

Place the chopped pears, tomatoes and onions in the pan. Add the brown sugar and allow it to melt. Mix well. When the sugar has melted, place the vessel on medium heat and stir so that the fruit does not stick to the pan. Sprinkle salt and add the ..

FOR THE CHUTNEY Put parsley and chili in blender with 3 tablespoons water and blend until smooth paste (about 1 minute). You may need to push parsley down a couple of times. In a bowl, combine yogurt, salt, roasted ground cumin seeds, lemon juice, and the ..

Place all the ingredients in a large vessel over medium heat and bring to a boil. Stir and when the tomatoes have cooked and the gravy is sticky, remove from the fire and cool. Fill in clean

GETTING READY 1) Cut the mangoes long into two halves. Discard the seed and peel. MAKING 2) In a microwavable dish add the mangoes along with 2 ounces of vinegar. Microwave the dish covered for 5 minutes on HIGH. Stir the mangoes in between the cooking ..

Recipe a combination of Paalak and Paneer

Wash dal, drain and dry in a kitchen towel. Heat oil in a non-stick frying pan over moderate heat and add mustard seeds. When they start spluttering, add dal and red chillies. Fry stirring continuously for 1-2 minutes till dal turns golden brown. Remove from ..

Put the parsley and chili in the container of an electric blender with 3 tablespoons of water and blend until you have a smooth paste (you may need to push the parsley down a couple of times). In a nonmetallic bowl, combine the yogurt, salt, pepper, cumin, ..

Potatoes are truly a versatile vegetable that can take a number of forms real easy and taste great each time. This potato balls recipe is a popular Indian street side snack that you are sure to love. Potatoes seasoned with Indian spices...just what would ..

The Indian Chillie Chicken recipe is your guide to making the absolutely mouth-watering Indian dish. It is made with chicken, marinated in several Indian spices. You can now have the same taste as your favorite Indian restaurant right at home. Get all the ..

I love this simple and easy keema matar recipe. Keema Matar is a very popular Indian dish. It is a traditional dish from Mughlai Cuisine.Please try it and let me know how this keema matar recipe turns out for you. Mince meat of lamb cooked with peas , you ..

Love to entertain. Here’s is an easy and delicious masala peanut recipe. Roasted peanut with onions and spices that can be ready in a jiffy. Great tasting dishes no longer mean a lot of hard work.

Would you like to try Vada Paw Recipe? The rich flavor and taste of Vada paw is a hit with most of my friends and is sure to work for you as well. This Indian breakfast Wada Paw is particularly popular in Maharashtr. This is a very popular street food in ..

Finding it difficult to make your kids eat green leafy vegetables? This easy Saag Paneer recipe is your answer to ensuring good health of your kids. The recipe video brings to you the favorite cottage cheese cooked with spinach puree recipe. Try it and your ..

The tadka dal is an essential part of the staple Indian diet. The answer to a healthy and wholesome diet this lentil soup is best enjoyed with steaming hot

A yummy vegetable pulao recipe for your Sunday lunch. The recipe is a combination of basmati rice cooked with vegetables and the traditional Indian spices. A healthy meal that is real easy and quick to make. Treat your family to a meal that they would truly ..

This Aloo Gobhi recipe is the quick and authentic guide to making the popular Indian dish. Potatoes and cauliflower cooked in a variety of Indian spices, Aloo gobhi is a wonderful accompaniment both with rice as well as any Indian bread.

1.Mix the yeast in lukewarm milk. 2.Cover up, and keep aside for 1 hour. 3.Then add sugar and mix well. 4.Mix together maida and baking powder and seive. 5.Now add salt, hot ghee and curd and mix thoroughly. 6.Then put in the above water and knead to make ..

Mutton soaked in spicy green masala and fried to a thick spicy gravy.

Chutney Fish In Banana Leaves has a uinque taste. The green chutney gives the Chutney Fish In Banana Leaves a refreshing taste.

My friends love this Dal Pakora Recipe. This is a festive Dal Pakora recipe made on Diwali. Dal Pakora is a delicious Indian snack. During Ramadan, the month of fasting, Dal Pakoras are often eaten by Muslims during Iftar. It can be eaten during breakfast. ..

1. In one pan sieve 200 gms chapati atta. Add , cooking oil, and salt. Mix it well. 2. Add mashed potatoes, onion, green coriander leaves, green chillies & lemon juice mix it. 3. Add little water to make a soft dough. 4. Keep a side for about 10 ..

Learn how to make delicious Tandoori Chicken, a barbequed chicken dish from India. It's a great recipe for your outdoor barbeque grill -- just in time for summer get-togethers. The experience, the spices, the color, the flavor, the aroma….the combination of ..

This is extra hot dish used to flavor your

My friend gave me this Baked Palak Paneer Recipe. This is a simple and easy vegetable recipe. It is included as a main dish in Indian lunch and dinner menu. Baked Palak Paneer goes well with pulao, but it can also be eaten with paratha or poori. It is a good ..

Grind all the above items finely until soft. Place in a glass bowl and serve with vegetables or dal and

Crispy delicious Pyaz ka Pakora and a piping hot cup of coffee..there simply cannot be a better combination. Onions dipped in a paste made of chick pea flour and deep fried is a quick snack that you can make for your tea time today.

Bhakri is a round flat unleavened bread often used in the cuisine of western and central India, especially in the states of Gujarat, Maharashtra and northern Karnataka. Making bhakri is an art and needs lot of practice and patience to attain perfection.

A crispy tuna potato cutlet recipe video that helps you master the art of making cutlets. The step-by-step instructional video will help you sail through the culinary experience without any difficulty. Even if you are a beginner at cooking, you can try the ..

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Master the art of making delicious tofu cutlets with Hema Kundargi on her cooking show 'Indian Vegetarian Gourmet.' This cutlet is a healthy tasty complete meal with a bowl of soup. Just right for when you want to have a light dinner.

Mint Chutney is very versatile. It can be served as a dip with appetizers (example pappad, samosas, kebabs, etc.) or it can be used as a spread in sandwiches - with cucumber or tomatoes and cheese (yummy!) and best of all, it plays a key part in making ..

Prepare the mint. Break off the leaves from the tough stems. Wash them well in a number of changes of water. Cut off the roots from the coriander. Spread it out on the chopping board or a plate and pick out any mushy, black leaves. Wash the rest well. Chop ..

Dosa is a typical South Indian food, taken as breakfast or dinner. The following is a dosa made with banana which will be loved by all

a mouth melting delicacy of mutton

Coriander Chutney is easy to make recipe. Coriander Chutney gets its taste from coconut mixed with yoghurt and flavored with coriander leaves and lemon. Coriander Chutney is served a side

Normally we remove the green pea pods from the skin and term it useless. No body knows that the skin too can be converted to a dish. If you really want to try then go for the

Method 1.Combine all the ingredients and grind to a smooth paste in a blender using very little water. 2. Refrigerate and use as

Coconut chutney is a typical condiment that is served with South Indian dishes, especially Idlis and Dosas. In fact, meals in South India are considered incomplete, without this chutney. It has great texture and a unique taste that compliments many

Blanch tomatoes and peel off the skin. Dice them roughly. Heat a pan and add grated coconut. Saute till most of the water evaporates. Combine everything in a blender and grind to a smooth paste. Do not add any water. Serve [Goes well with neer dosa ..

This hot mango chutney is another delight that you would just love. A simple and easy recipe that would help you make this wonderful dish at home.

Are you looking for simple way to make Rasmalai? This recipe is perfect for you.This is a traditional Rasmalai recipe. Rasmalai is the most popular sweet dish in India .Ras malai consists of sugary, cream to yellow-colored balls (or flattened balls) of ..

Tangy golden berries mixed with sweet mulberries, a hint of Indian spices and fresh cilantro. Fast, easy, nutritious, delicious. No cooking, simply process and serve. Visit my website for more recipe ideas: www.AniPhyo.com

This is a yummy and easy to make Aloo Patta Gobi Sabzi Recipe Video. A healthy meal, this Aloo Patta Gobi Sabzi dish is my favorite. This is also called Potato Cabbage Fry. I have taken care of the spices and vegetable oil to retain the nutritional value of ..

An easy to make Dahi Vada recipe. One of my favorites, this is also a very popular Indian recipe. Please try it and let me know how this Dahi Vada recipe turns out for

Green peas masala is all-favourite dish, goes well with any south indian or north indian main dish.

Boil the cauliflower in salted water. Stuff the cauliflower with the paste. Keep the cauliflower warm in a slow oven. Put the butter and flour in a vessel and cook for 1 minute. Add the tomato ketchup and 1/4 teacup of water and boil for 1 minute. Add the ..

Clean, wash and top and tail the beans. Heat the oil in a pan and put in the mustard seeds. When they start to splutter put in the asafoetida and turmeric powders and then add the cluster beans. Stir fry for a couple of minutes and add the groundnuts and ..

Clean and wash the mint and coriander thoroughly before chopping them. Then blend the whole lot of ingredients together in the blenderiser. I hats all there is to this tantalising hot and sour

Spicy Eggplant Chutney goes well with steamed

Til Copra Chutney is easy to make recipe. Til Copra Chutney gets its taste from coconut mixed with tamarind and lemon juice. Til Copra Chutney is served as side

Take 3 ripe mangoes, peel and cut it into small pieces. Now take a pan and pour oil to it as per the above ingredient list. Put mango in the pan; fry it till it turns mushy. Drain it and put it aside for cooling. Now add all the other ingredients with mango ..

1. Mix all the ingredients except lemon and grind to a smooth paste by adding about 1/4 cup water.(Do not add much as this is a thick chutney) 2. Remove from blender, squeeze lemon and serve with any snacks.

MAKING 1)In a mortar and pestle coarsely grind the first three ingredients. 2)Then, add lemon juice and mix well. SERVING 3)Serve green coriander chutney with snacks.

This Jaljeera recipe is your guide to making the popular and refreshing Indian drink. Absolutely no cooking required drink. Try the spicy version and I am sure you would love it. It is good for digestion and is also used for pani puri pani or golgappas .. ..

Mango Chutney is easy to make recipe. Mango Chutney gets its taste from mango mixed with coconut and green chilly. Mango Chutney is served as side

Grind the coconut and green chillies very smooth and soft and set aside. Place 4 teaspoons peanut oil in a small karahi and fry the curry leaves, ginger and mustard seeds till crisp. Place the grated mango, chopped onions, coriander, ground coconut and green ..

Grind the coconut and green chillies very smooth and soft and set aside. Place 4 teaspoons peanut oil in a small karahi and fry the curry leaves, ginger and mustard seeds till crisp. Place the grated mango, chopped onions, coriander, ground coconut and green ..

Beat the curds, grind green chillies and mint leaves finely. Mix in the curds green chillies and mint leaves paste and salt. Serve with fried

1Grind together the coconut, onions, cumin seeds, green chillies, cilantro leaves, garlic, and ginger. Grind to a fine paste by using a little water. Pour the chutney paste into a bowl and adjust the consistency using a suitable amount of water. 2.Heat the ..

Its increase the

Heat the oil in a pan and place the mustard seeds in it. When the seeds start to splutter put in the Fenugreek seeds, green chillies, sesame seeds and the turmeric and asafoetida. Then add the chopped ash gourd peels and stir fry for about 5 minutes, adding a ..

Pudina is a main ingredient in the recipe of Pudina Chutney. Pudina Chutney is a good appetizer and helps in digestion. Pudina, a green leafy vegetable, has many more health benefits. This recipe video shows easy method to prepare Pudina Chutney. Mint leaves ..

Grind together, or process in a food processor, the grated coconut, chick-peas, and green chilies. Add salt. Mix until well combined. Pour oil into a small frying pan and place over medium heat. When hot, add mustard seeds, curry powder, and minced ..

Wash coriander and mint leaves. Grind all ingredients with just enough water to get the right chutney

1. peel and chop the mango. Grind it to a smooth paste along with coconut, green chilli and salt. 2. Heat oil in a pan and add mustard seeds. When they crackle, add asafoetida and pour it over the ground chutney. 3. Serve as a side dish with rice or can also ..

1. Heat oil in trypan, add rest of the ingredients. Cover. 2. Cook on medium till tomatoes are tender (approx.3-4 mins.) Allow to cool. 3. In food processor mix all to fine paste, chill in refrigerator. Adjust salt, sugar to taste. Serve cold. For a creamy ..

This is tangy Indian dip, must try to tease your taste

1. In a 3 1/2-quart electric slow cooker, mix together all the ingredients. 2. Cover and cook on the low heat setting 6 to 6 1/2 hours. 3. Remove the lid and increase the heat to the high setting. Cook, uncovered, 2 hours longer, or until the mixture is ..

These are a delight. Many fruits and vegetables can be used for this purpose, blended or chopped with a selection of fresh herbs and chillies. Many of them freeze well. Here are one

cook the ridge gourd, tomatoes, green chilli, garlic cloves in a closed pan without any water. Add a little salt. After the vegetable is cooked, cool it and grid it into a coarse paste . while grinding add a few corriander leaves, cumin seeds and tamarind to ..

MAKING 1. In a wok, melt butter. 2. Once hot, add green chillies and onions. Mix well and sauté till onions turn translucent. 3. Add remaining ingredients gradually and mix well. 4. Reduce flame and simmer till most of liquid has evaporated. 5. Keep aside ..

1. Peel the mango and discard the stone. Cut the mango flesh into small pieces. 2. Transfer the mango flesh to a food processor and add to this the chopped fresh coriander, chillies, desiccated coconut, sugar and salt to taste. Grind all the ingredients for ..

MAKING 1. Take a food chopper with coarse blade, add onions, mangoes, garlic, and gingerroot to crush well. Mix in rest of the ingredients and keep aside overnight. 2. Next day, bring the mixture to boil. Allow the mixture to boil vigorously till it turns ..

These are a delight. Many fruits and vegetables can be used for this purpose, blended or chopped with a selection of fresh herbs and chillies. Many of them freeze well. Here are one

Blend and grind all the ingredients together. Check seasoning and

Put all ingredients into blender and blend to a fine paste.

Grind all ingredients together. Mix well and

Blend all ingredients in a food processor or blender to a fine paste. Refrigerate until ready to serve. Add 1 tablespoon natural yogurt for a creamier

MAKING 1. In a grinder add all the ingredients and grind to a paste with very little water. SERVING 2. Serve with

Freeze garlic and chilli solid. Transfer to dry grinder, add coconut and process to a fine powder. Transfer to serving bowl,, mix with yogurt, salt, sugar. Refrigerate until ready to

• Grind grated coconut, mango, green chillies and salt u can add water to make a fine past. • Take the past into a bowl. • Take a frying pan and with 1 tsp oil in it. Fry the cumin seeds, black gram, Mustard seeds and red chillie till the mixture turns ..

Rinse chana dal 2 to 3 times in water. Soak it in enough water for 4 hours. Mix Chana dal, green chilli and salt together and blend this coarsely. Wash raw mango and pat dry it. Grate raw mango using grater. Now mix raw mango and dal mixture together. Adjust ..

In a bowl add all the above ingredients and water and mix to a dosa batter with sapatula nicely.see that it should not get lumps.when the batter is ready Keep dosa pan on a gas,when it is hot add oil and put dosa batter in a sapatula and add oil on the ..

In a large kettle or Dutch oven combine green pepper, lemon, vinegar, sugar, onion, raisins, garlic, cinnamon, salt, cloves, allspice, and cayenne. Bring mixture to boiling. Reduce heat and simmer, uncovered, 15 minutes, stirring frequently. Add sliced ..

Wash the Ridge gourd skin well and cut into pieces so that it makes you easy to fry and grind.Heat 3 spoons of oil in kadai and fry Ridge gourd skin, onion, chilllies, tamarind and cocount for 5 minutes till all gets fried well and smell goes away.Add salt ..

GETTING READY 1) Peel the apples and onions and grate them. MAKING 2) In boiling water, place the tomatoes for some seconds and then remove the skins. Chop the tomatoes. 3) Chop the pepper and celery into small pieces. Slice the garlic and crush it with some ..

MAKING 1. For the chutney, in a stainless steel saucepan, caramelize the sugar over a low flame, stirring constantly, till liquid and golden in colour; add orange juice and cook till well blended 2. Add in the rest of the ingredients, stir well and allow to ..

1 Peel and grate the mangoes. Discard the seeds. 2 Put the grated mangoes into the pan, sprinkle with salt and leave for 2 hours in the sun. Drain the water, rinse the mangoes and add the sugar, chillies and salt. Put into bottles, cap tightly and sun for 2 ..

Grind the masala and set aside. Skin and Chop the tomatoes. Place the tomatoes, mango pieces and sugar in a vessel and allow to cook over a low fire till soft and buttery. Lower from the stove. Place 3 tablespoons of oil in a heavy bottomed pern. When the oil ..

Place the cut mangoes into a glass bowl. Chill in a refrigerator. Place the curry leaves and the oil in a small karahi and place on medium heat. Add the chillies, garlic, coriander, dill and the mustard seeds and allow them to pop. Remove the bowl from the ..

Place all the ingredients in a blender and blend until smooth. Remove to a bowl and adjust the seasoning according to taste. Tastes best when fresh. Store in a jar and refrigerate. It stays fresh for up to a

Mix rice flour, maida and rava with salt. Add enough water to make a thick batter without forming lumps. Add chopped onion, cilantro and green chillies, add more water and make a thin batter of buttermilk consistency. Heat oil in a pan and add cumin seeds. ..

MAKING For carrot chutney 1) In a saucepan, boil carrot in water for about 10 minutes or until tender. 2) Drain the remaining water from the saucepan. 3) To the carrot, add onion, celery, green pepper, red pepper and raisins. 4) In a mixing bowl, put sugar, ..

Put the coconut, parsley, green chilies, ginger, and garlic, along with 5 tablespoons of water, into the container of an electric blender. Blend, at high speed until you have a smooth paste, stopping occasionally to push down the ingredients. Pour contents of ..

Coconut Chutney is south indian Chutney.This Chutney can be served with Idli, Vada and

Karela is widely used in India and china. This bitter vegetable contains essential minerals such as calcium, potassium, copper, iron, and also vitamins A, b1 and b2. And when you make curry out of this vegetable, you won't feel the bitterness of Karela. ..

Mango chutney is sweet and sour lightly spiced relish with a chunky texture that makes a perfect

Masala Dosa - A delight from down south! Make this delicious South Indian Dosa with this recipe. Masala Dosa is famous all over the world for it's taste, size and the uniqueness. Originally coming from the Mysore in Karnataka, it has become popular among all ..

Peel mangoes, roughly chop flesh, discard skin and seeds. Chop onion and chilli; tie mustard and celery seeds in a muslin bag. Combine all ingredients, cover, stand overnight. Place mixture in a large saucepan, boil steadily for 30 minutes, or until ..

GETTING READY 1) Preheat the oven to 400°F. MAKING 2) Bake the coconut for about 15 minutes. 3) Keep the hot coconut on concrete or any another hard surface and smash it open with a hammer. 4) When the coconut pieces are cool enough, remove the brown papery ..

GETTING READY 1 Wash the mangoes and wipe them dry. 2 Peel and cut them into very thin and long slices. 3 Chop the garlic finely. 4 Cut ginger into thin and long slices. MAKING 5 In a pan, cook the mango slices, garlic and ginger in water on a low ..

1. Peel the mangoes, remove the stones and discard them, then chop the flesh coarsely. Peel and core the apples, and slice them coarsely. Place both the fruits in a heavy-based saucepan. 2. Add the cloves, cinnamon, chillies, sugar, garam masala, ginger, salt ..

MAKING 1) In a large kettle, mix all ingredients, except apples and mangoes. 2) Cook the syrup for 1 hour. 3) Stir in apples and mangoes. Cook will the fruits ate soft. 4) Transfer into hot sterilized jars, leaving 1/2-inch head space. 5) Seal ..

This is an easy recipe for a crispy fried tasty appetizer. It is made with Udad dal which is a white dal. When served hot right out of the kadhai, they literally melt in your mouth. It is a great tasty appetizer for a party platter. If you like you can ..

This is a basic coconut chutney usually served along with dosas.idlis,utthapams

Wheat dosa with dal chutney is an Indian whole wheat, thin savory crepe like pancake with split chickpea condiment. It is a simplest of all the dosa varieties. It needs no fermentation and can be made instantly. You can make it with the available ingredients ..

1. Cut the bitter gourd into two halves, remove the inside white pulp and seeds, and cut into small pieces. 2. Sprinkle some salt and 1/4 teaspoon of turmeric powder, mix with the gourd pieces, and set aside for 3-4 hours. 3. Heat 2 tablespoons of oil in a ..

Choose mangoes with hard stones. Peel and cut them into big pieces and discard the stones or use them for other dishes. Add one cup of salt, mix well and dry the mangoes in the sun for a day or two. This will give the pickle a longer life and it will last for ..

This Madras Chutney is my favorite with Idlis, dosas and other south Indian Breakfast items. Just try this spicy dip yourself and tell me if you like it ! This Madras Chutney is a Chennai favorite

MAKING 1) Gently heat the oil. 2) While the oil is heating, mix together all the remaining ingredients for the pakora in a bowl. 3) Add just enough water to make the mixture of a dripping consistency. 4) Into the moderately hot oil, drop spoonfuls of the ..

1. In dry grinder, grind coconut, chilli, curry leaves to fine powder. 2. In bowl, mix yoghurt, ground powder, sugar, salt and coriander. Adjust salt to taste. Store in refrigerator. Serve

1. Grind all ingredients of the chutney together to a thick rough paste with 3-4 tbsp water. 2. Heat a heavy bottomed kadhai. Add suji. Dry roast for 2-3 minutes, on medium flame, stirring continuously. Remove from fire. 3. Add salt. Mix well. Allow it to ..

First make the chutney. Put all the ingredients into a blender and blend until smooth. Taste and adjust the seasoning. Put in a bowl and refrigerate for 3 hours. To make the fritters, sift the flour, chili powder, salt and baking powder into a bowl. Beat in ..

Cut the mangoes into small slices. Discard the seeds. In the pan or karhai, put the vinegar and sugar and stir over low heat till the sugar dissolves completely. Add all the other ingredients and cook over very slow fire till the mango is softened, the ..

IDLI : 1. Soak Urad Dal (skin removed black gram) and rice separately in the morning and grind it together to make a paste at night. 2. Mix it thoroughly, adding salt and water. 3. This mixture should be of a thick pouring consistency. 4. Keep the mixture in ..

This is a twist on the famous Indian dish known as baingan bharta. It shares similarities to the more widely known Middle Eastern baba ghanoush, where the eggplants are grilled whole over a flame and then mashed to a puree. The great thing about this recipe ..

Thuviyal or Thogayal is the Tamil word for ‘chutney’ or spread. It ranges from any combination of greens, or vegetables or totally herbal. The below recipe is of a herb which is called Solanum trilobatum, a common plant in South India known for its ..

Tomatoes Onion chutney is very simple to make by just tossing some onions and tomatoes together.If your tired and want to fix your dinner you can make this dish fast and enjoy

This is a wonderful, simple and exotic (to me!) side dish. It pairs well with any curry or meat

A tasty north indian dish, made with liver, potato and green peas.

My family loves this easy and simple Aloo Karela Bhajia Recipe. Aloo Karela Bhajia is a very common dish in the Indian homes. It is primarily eaten during Lunch. Aloo Karela Bhajia goes well with paratha , but it can also be eaten with rice and dal .You ..

Would you like to try Cabbage Kofta Curry at home? This Cabbage Kofta Curry recipe is just the way it is prepared in Indian homes. This is a traditional recipe from Mughlai Cuisine. Cabbage Kofta Curry is a very delicious Indian curry . It is included as a ..

Its a traditional maharashtrian dish.Known as kaandaa poha(kaanda=onion) (poha=beaten rice).There are several variations to this

My family loves this easy and simple Aloo Posto Recipe. Aloo Posto is a very popular marriage party dish in India. It is generally eaten during Lunch. Aloo Posto goes well with poori , but it can also be eaten with plain rice . Cook, share and enjoy this ..

Try this recipe for Baingan Bhurta. With roasted eggplant, onions and tomatoes in a spicy mix, you'll LOVE

This no-frills daal recipe was given to me by my Mother-in-Law. Varan is a Maharastrian style daal which tastes great with chapattis or plain white rice.

Hetal and Anuja show you how to make Masala Papad, a delightful and colorful Indian appetizer. Though papad is generally eaten as an accompaniment to the main course, the masala papad can be eaten by itself with it’s rich flavor and beautiful ..

My family loves this Dhania Bhaji Recipe. Dhania Bhaji is a very popular Indian snack. It is mostely used in the breakfast or evening snack.Dhania Bhaji goes well with tea, but it can also be eaten with coffee. It is a good option for holiday cooking. You ..

Very common paneer dish. It can be made as low fat or as rich as possible. Either way the taste is fabulous.Enjoyed with rice or naan or puri. Very

Would you like to try kaju curry at home? This recipe is just the way it is prepared in Indian restaurants. It is a delicious Indian Curry. It is included as a main dish in Indian lunch and dinner menu . Kaju Curry goes well with Pulao, but it can also be ..

You can easily substitute chicken with lamb or goat meat. For lamb or goat meat you would need more time as lamb/goat takes longer to cook.

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Date Tamarind Chutney or Sweet Chutney is an extremely popular condiment for most North Indian 'Chaat' dishes. Its tangy taste and smooth texture are perfect to tickle your taste buds and add the extra zing to snacks/appetizers like Sev Puri, Dahi Batata ..

Freeze coriander and chilli solid. Transfer to a dry grinder, add coconut and process to very fine powder. Transfer to serving bowl, mix with yogurt, salt, sugar. Adjust salt to taste, refrigerate until ready to serve. Hint: Use chilli powder if green chilli ..

Wash and dry the mint leaves. Put them through a mincer (grinder) with the spring onions (scallions) and green chillies. Add the ginger and pomegranate seeds and mince (grind) again. Combine the lime juice and sugar and add to the mint

Try another spicy and tangy chutney, this one is made with fresh coriander leaves.

Banana chutney comes from the southern region of India.Banana is one of the most commonly used ingredient in Deccan food.Ripped Bananas are used to make this

White Coconut Chutney has a great taste. The green chillies and curry leaves with yoghurt gives the White Coconut Chutney a terrific taste. Must catch

In large kettle, stir together pears, green pepper, raisins, sugar, ginger, vinegar and salt. Tie cloves, allspice and cinnamon sticks in double-thickness square of cheesecloth; place in kettle. Heat pear mixture to boiling, stirring frequently. Reduce ..

Skin the papaya, deseed and grate it and set aside. Place 1 tablespoon of peanut oil in a karahi. Place it on low heat. When hot, add the mustard and cumin seeds and allow them to pop. Add the peanuts and the green chillies, Stir for 2 minutes and add the ..

Grind and blend together all the ingredients. Chill before

1. Place the coconut in a food processor and add the chopped chilli, fresh mint, fresh coriander and salt to taste. 2. Grind them together for about 2 minutes, stopping once to gather the mass

Grind all ingredients together. Serve with bhajias or plain dal and

Grind all ingredients together to a smooth paste. Taste and adjust

Combine all ingredients and simmer until thickened . Pour into hot sterilized jars and seal