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

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 ..

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.

Mango Chutney has a nice taste. Mango Chutney gets its taste from mango mixed with vinegar and chili powder. Mango Chutney is served as side

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

Mango Lassi or Mango Shake is a famous drink served in Indian Restaurants all over the world. In India you can also buy Mango Shake at local juice shop - You will find a juice shop in almost every market.

This recipe is a condiment that is used with meat dishes. It is tangy and sweet and sour at the same time...the nuts add to it in a good way...This Mango Chutney adds a lot of flavor that enhances the meat taste. Also It is a very easy recipe to

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 ..

Mix all ingredients and let stand 30 minutes. Cover and refrigerate until serving time. Stir and

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

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

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

Place all the ingredients in a food processor and blend briefly until mixed. Spoon into a serving dish, adding a little lemon juice if the mixture is too

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 ..

Place the finely chopped mango pieces, sugar and vinegar in a heavy bottomed dekchi and allow to cook over a medium flame. Keep stirring till the mango pieces are cooked. Once the mango pieces have softened, add the salt, cumin, chilli and asafoetida and stir ..

Place the mango pieces and sugar in a sturdy, thick-bottomed vessel. Allow the sugar to melt. Place on a medium flame and keep stirring until the sugar has completely melted. Add the ginger pieces. When the mango has softened and the syrup has become thick ..

1. Put the swordfish steaks into a shallow bowl. Mix together the olive oil, parsley, thyme, crushed garlic, finely grated lime rind and salt and pepper. Pour over the swordfish and leave to marinate for 30-60 minutes. 2. Meanwhile, to make the raw mango ..

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 grated mangoes, sugar, vinegar and garlic in a large, heavy dekchi over a slow fire. Allow the sugar to melt and keep stirring off and on for 20 minutes. Add the raisins, spices, salt, chilli and spice powders and asafoetida and stir vigorously till ..

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 ..

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 ..

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 ..

Place the curry leaves and red chillies along with 4 teaspoons of oil in a karahi. Place on a low flame and fry the leaves and chillies till crisp. Cool. Grind all the ingredients together except the chopped coriander and peanuts. Pour the peanut oil in the ..

1. Wash, wipe dry and cut the mangoes into very small pieces, sprinkle salt and sugar, mix well and leave them in the sun for 2-3 days or until the pieces get soft and sticky. 2. Keep all the masalas also in the sun except for the fenugreek and asafoetida. ..

1. Wash, wipe dry and cut the mangoes into very small pieces, sprinkle salt and sugar, mix well and leave them in the sun for 2-3 days or until the pieces get soft and sticky. 2. Keep all the masalas also in the sun except for the fenugreek and asafoetida. ..

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 ..

GETTING READY 1) Pare the mangoes, then cut the flesh into slices. 2) In a glass or ceramic bowl or other container, put the raw mangoes and then add the vinegar, soft dark brown sugar, salt, chili powder and chopped ginger. 3) Mix well, cover with lid, and ..

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 ..

1. In a medium nonreactive saucepan, combine the brown sugar, vinegar, raisins, cloves, nutmeg, cinnamon, salt and onion. Bring to a boil, stirring, over moderate heat. Reduce the heat and simmer, stirring frequently, for 5 minutes. 2. Add the mango and 2 ..

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 ..

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 ..

The mango and apple chutney is an indian preparation of mango chuteny made with added apples. Prepared with fresh mangoes and apples and cooked along with vinegar, sugar and spices, the mango and apple chutney is sweet and

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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 ..

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 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 ..

No Indian meal would be complete without chutney - a sweet-savoury mix of fruit or vegetables and spices. Served in small quantities as a pleasing accompaniment to the main dish, it adds sharp, contrasting aromas and flavours. This pineapple and mango chutney ..

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 ..

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 ..

Mix all ingredients and cook very gently till jaggery has dissolved and mangoes are just

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 ..

If you wish to have a quick Green Chutney then try this video recipe. To make this Chatni more hot you can add some more green chilly. Chutney is a good appetizer and helps in digestion. This is eaten during breakfast, lunch and dinner. Hari Chatni is eaten ..

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 ..

My friend, who is a professional chef at a famous Five Star Hotel, gave me this Mint Chutney recipe. It is a very simple and easy recipe. You will love this delicious recipe. Mint Chutney is the best Indian condiment .It is a side dish which increases your ..

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!

Please See Video This video is a creation of meganelizabeth. You can visit meganelizabeth for complete recipes, and more

Quick Mango Chutney serves as a great accompaniment for a main dish. The fine texture of this Quick Mango Chutney makes this even more appealing to the taste buds. Try

This scrumptious Mango Chutney is made interesting with popular combinations. It goes pretty much with any meal of the day. Quick and easy, try out this wonderful recipe for Mango Chutney to brighten up bland meals!

1. Place the brown sugar, salt, garam masala, chilli powder, cinnamon and measured water in a saucepan. Stir to mix and bring gently to the boil. 2. Drop in the mango slices, lower the heat and cook, covered, for 5-7 minutes until the mangoes have softened. ..

Heat all ingredients to boiling; reduce heat. Simmer uncovered until slightly thickened, about 45

MAKING 1) In a large bowl add mango slices and salt. 2) Keep aside for a night. 3) Rinse mango slices under running water and drain. 4) In a large saucepan add sugar and vinegar. 5) Cook in simmering heat for 30 minutes. 6) Mix mango slices and remaining ..

Combine vinegar and sugar in heavy saucepan; bring to boil. Peel and slice mangoes and add with remaining ingredients to syrup. Cook until mango slices are almost tender, 8 to 10 minutes; strain and reserve fruit. Bring syrup to boil and continue cooking ..

Combine the vinegar and sugar in heavy saucepan; bring to boil. Peel and slice mangoes and add with remaining ingredients to syrup. Cook until mango slices are almost tender, 8 to 10 minutes; strain and reserve fruit. Bring syrup to boil and continue cooking ..

Mango Chutney Vinaigrette is the real deal! It has a perfect blend of tasty flavors! Serve the Mango Chutney Vinaigrette for your dinner with a Papaya And Potato Salad. Trust me, you will love it!

1. Pound the red chillies coarse using a pestle and mortar. Add the ginger and garlic, and pound along with the chillies. Pound the jaggery separately. 2. Peel and slice the mangoes into small pieces. 3. Season the aniseeds and onion seeds in hot oil. When ..

Choose half-ripe mangoes with pale yellow firm flesh. Peel and slice. Put in a bowl and soak overnight in salted water. Drain well. Prepare a cloth bag and in this put the three tablespoons of pickling spice, ginger and chopped seeded chillies. Tie up and put ..

GETTING READY 1)Combine together ripe mangoes, bell peppers, raisins, vinegar, brown sugar, nutmeg and cloves. 2)Regrigerate overnight or for 8 hours. MAKING 3)Mix together soy sauce, white wine, ginger, garlic and mixed herbs. 4)Marinate shrimp for 60 ..

Put the mangoes, onion and chilli in a bowl. Tie the mustard and celery seeds in a cheesecloth bag and add to the bowl, with all the remaining ingredients. Cover and set aside for 24 hours. Transfer to a large saucepan. Bring to the boil, then simmer for 30 ..

1. Wash, peel and slice the mangoes to the desired size. Sprinkle some salt, and leave aside for 4-5 hours. 2. In a thick-bottomed saucepan, mix the vinegar and jaggery. Simmer till the jaggery dissolves. Remove from fire, strain to remove grit, and put back ..

GETTING READY 1) Pare the mangoes. 2) Remove the flesh all around the pit and then cut into pieces. MAKING 3) Into a large saucepan, put the mangoes and then add the onion, garlic, raisins, bananas and ginger. 4) Mix the sugar and the salt into the vinegar ..

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 ..

1. After straining the juice for the sherbet, cool the boiled pulp, pass through a mixer, and take out approximately one cup of puree. 2. Heat the oil, add the mustard seeds and when done, the curry leaves. Add the mango puree, turmeric and chilly powders, ..

GETTING READY 1 In a cheesecloth tie the pickling spices. 2 Discard the seeds of the mangoes and cut them into 2-inch pieces. 3 Peel and chop the apples and onions. MAKING 4 In a saucepan put the bag of spices,fruits and onions.Add 1 1/2 cup vinegar. 5 Cook ..

MAKING 1) Take a large saucepan and combine cloves, nutmeg, ginger, allspice, sugar and vinegar in it. Mix the ingredients nicely together. 2) Add garlic, peppers, onion and ginger-root. Bring the mixture to a boil. 3) Continue boiling for about 10 ..

Peel and slice mangos. Combine nutmeg, cloves, allspice and ginger with vinegar and sugar in large saucepan; mix well. Add peppers, garlic, onion and gingerroot; bring to a boil. Boil for 10 minutes. Add currants, raisins and preserved ginger; boil for 15 ..

Peel lemon, removing colored peel and white pith. Slice lemon; chop coarsely. In a large saucepan, combine lemon, vinegar, brown sugar, garlic, salt and ginger. Add pepper flakes to vinegar mixture. Bring to a boil. Cover and simmer 30 minutes. Peel mangoes; ..

GETTING READY 1) Wash eggplant thoroughly and pat dry. Cut the ends and chop eggplant crosswise into 1/2 inch slices. 2) If using radishes, wash and keep aside. Leave the roots and leaves intact. MAKING 3) Take a clean large bowl and put slices eggplants in ..

Peel the mangoes and remove the pits; cut into bite size chunks. Combine the mangoes with all the remaining ingredients except the apples in a large saucepan. Cook over medium heat, stirring frequently, until the mango is very soft and the mixture is ..

A variation from the all time favorite (savor me with anything) Indian chutney.

Pound chicken fillets lightly with mallet, place in dish, add combined jam, chutney, mayonnaise, Worcestershire sauce, mustard and lemon juice. Marinate several hours or overnight refrigerated. Barbecue chicken until cooked through, basting frequently with ..

In blender or processor puree the mango chutney until smooth and creamy. Pour the chutney into a medium saucepan and add the sauce ingredients except the nuts. Stir over low to moderate heat. Reduce the heat and simmer for 10 minutes, stirring ..

Terry Shanahan and Bill Esch learn to cook a Mango Chutney Steak with chef Matt Edwards in Omaha,

Peel mangoes and cut flesh away from pit; chop flesh finely. In serving bowl, combine mango flesh, currants, chili pepper, lemon juice and olive oil. Let stand at room temperature for 1 hour for flavors to blend. Scrub mussels well. With sharp knife or ..

Peel and cube the mangoes. Measure them. There should be eight cups. Set aside. Combine the vinegar, cinnamon sticks, cloves and ground ginger in a saucepan. Heat to the boiling point. Add the mangoes, raisins, sugar and water. Cook, stirring frequently, ..

Combine whole egg, egg yolks, mustard, vinegar, chutney and soy sauce in the bowl of a food processor fitted with a steel blade. Season to taste with salt and pepper and process for 1 minute. With the motor running, dribble in the oil in a slow steady ..

Spatchcocks With Macadamia Stuffing And Mango Chutney Glaze is a delicious and sumptuous chicken preparation. You will definitely get hooked to the flavors of this dish. Try the Spatchcocks With Macadamia Stuffing And Mango Chutney Glaze recipe and surprise ..

Combine sugar, raisins, vinegar, seasonings, and hot red pepper in deep kettle. Heat, stirring, until sugar is dissolved; add remaining ingredients. Simmer, stirring occasionally, for 2 hours, or until thickened; pour into hot sterilized jars. Seal; serve ..

GETTING READY 1) Wash the pork and place on paper towels. MAKING 2) Cut pork into 1/2-inch cubes. 3) In a pan, add oil and heat. 4) Sear pork on all sides and lower heat, then add the garlic. 5) Mix in the onion and chiles and cook for 2 to 3 minutes. 6) Mix ..

Combine chopped mint, orange juice, lime juice, ginger, and chile to taste in a large bowl. Pour about a third of the mint mixture into a large heavy-duty plastic food bag or nonreactive bowl; set remaining mixture aside. Rinse fish and pat dry. Add to bag ..

In large heavy saucepan over high heat, bring vinegar, water, brown sugar and Sweet 'N Low to a boil. Reduce heat to low; add remaining ingredients and cook, stirring, 1 to 1-1/4 hours or until mixture is thick and has texture of preserves. Taste for ..

Panna is the ever-so-refreshing summer drink that has green mangoes pulped and mixed with Indian spices. An exotic combination of flavors, this drink allows each ingredient to present its individual taste and yet blends them together for that distinct and ..

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 ..

I like this simple and easy eggplant chutney recipe.Eggplant Chutney is a very popular Indian condiment. It is generally taken as a side dish . Please try it and let me know how this eggplant chutney recipe turns out for

Murraba or murrabo is a savoury pickle or achar originating in the Gujarat region of India. It is traditionally sweet, prepared with raw mangoes, sugar, and spices, and resembles a fruit preserve, such as apricot conserve or orange marmalade, more than the ..

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Method: 1. Heat oil in a pan, add the mustard seeds, red chili pods, green chilies, onions. 2. Open the garbanzo bean can, wash and drain it, now add it to the pan. 3. Mix everything well and then add cilantro, mango,salt and mix everything well. 4. ..

Method: 1)In a grinder mix coriander, mint, chillies and garlic. 2) Add the lemon juice. If the paste is too thick mix 2 tbsp water to thin out. 3)Mix in salt and

Mango pickle can go with a variety of different foods such as vegetarian, fish or meat. It complements the main dish and is

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 mangoes. Dissolve sugar in some vinegar to make a syrup. Add sliced mangoes and bring to boil. Add ground spices and half the sultanas and simmer till mixture thickens, stirring continuously. Add salt and remove from fire. Cool, add remaining ..

Peel and grate mangoes. Mix all ingredients with vinegar to make a loose mixture. Leave for two hours. Place in a pan and cook gently on low heat stirring continuously till you get a three-thread syrup. Cool and store in glass jars. Keep for two weeks for ..

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.

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 ..

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

If you are planning to throw a party rich with Indian cuisine, this Indian Cheese Spread is something you gotta try. I just love the flavor of curry powder and mango chutney in this spread. Just give this Indian Cheese Spread a

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 ..

The Noodle chaat is a dish with a difference. This noodles chaat recipe is an innovative way of making the noodles more appetizing. Try the noodle chaat recipe for a quick appetizer the Indian way. You are going to love the yummy noodles chaat style in this ..

One of the tasty chutneys which can be used for about a month if kept in an air tight container, which goes well with dosa or

The widely known condiment of India is the chutney which is served with other dishes. Chutney contained different fruits, spices, sugar, and vinegar that are cooked and mashed together. The earlier traditions of making this condiment were done with the use of ..

Mix together and refrigerate to blend

1. Wash, peel and cut the mangoes into thick slices. 2. Heat the oil in a kadai, and add the asafoetida and panchporan. Break the chillies into two or three pieces each, and add to kadai. When the spices are done, add the mango slices and turmeric powder, and ..

Mango chunda is used to get relief in summer time. You can enjoy this delicious chutney with any dish. Watch how bhavana prepares tasty mango chunda in this short

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.

Smooth, creamy and absolutely heavenly! Lassi is a huge favorite in the North India and acts as a perfect

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 .. ..

Mix sugar and 3 cups water till sugar dissolves. Put pan onto fire and boil briskly till thick and syrupy. Add salt, chilli powder, turmeric and saffron. Bring to the boil. Add mangoes and cook till jam like consistency is formed. Add vinegar and boil just ..

Soak whole amchoor in water overnight. Cook in the same water until tender. Cool and pass through a sieve. Add to it salt, chilli powder, white cumin powder, ground dry ginger, fresh ginger slices and black salt dissolved in a little water and mix well. Add ..

MAKING 1.In a slow cooker put ginger root, vinegar, suagr. All spice, nutmeg, red pepper flakes, onion, lemon peel, raisins and chopped mangoes. 2.Put the lid of the cooker and place it on HIGH for 2 hours. 3.Once done, remove the lid and let the ingredients ..

A yummy Chettinadu Style Tomato dip

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 mango chicken recipe is one that is very quick and easy. With just a handful of ingredients you would have a dish that combines the wonderful flavor of mangoes.

This puffed rice with mango and tamarind recipe is an innovative tangy snack. A combination of puffed rice, mangoes and tamarind, it is a mouth-watering snack fit for any occasion. Treat your friends to this absolutely delicious puffed rice and win praises ..

Grind the masala very fine and reserve the water with which you wash the grinding stone or mixie. Wash the vegetables and raisins. Place 1 cup ghee in a large vessel and over a medium heat. When hot, add the masala and fry till it becomes red. Add the ..

Grind the masala very fine and reserve the water with which you wash the grinding stone or mixie. Wash the vegetables and raisins. Place 1 cup ghee in a large vessel and over a medium heat. When hot, add the masala and fry till it becomes red. Add the ..

1. Place cardamom, cumin, chili powder and ginger in a bowl and mix to combine. Add chicken and toss to coat with spice mixture. Cover and set aside to marinate at room temperature for 1 hour. 2. Heat oil in a frying pan and cook chicken, stirring, over a ..

1. Rinse the chicken breasts and pat them dry. Remove the fillets and flatten the breasts out as described above. Using a sharp knife, make 2 diagonal slits on each breast to allow the flavours and heat to penetrate the flesh more easily. 2. In a small bowl, ..

In a medium bowl, combine the ketchup, apricot nectar, brown sugar, chutney, vinegar, Worcestershire sauce, Cajun seasoning, and hot-pepper sauce (if using). Warm the oil in a medium no-stick skillet over medium heat. Add the onions and red peppers. Cook, ..

Combine all ingredients in bowl, mix

Peel the onions, potatoes and mangoes and place into salted water. Place 70 grams ghee in a vessel and when hot, add the bay leaves, nigelle, cumin and mustard seeds and the cardamoms. Fry for 5 minutes. Add the washed rice and salt and cook in a rice cooker ..

MAKING 1)In a blender container, add all the ingredients and blended until smooth. Or use mortar and pestal and grind coarsely. SERVING 2)In a serving bowl, pour the chutney and serve.

Cut the plums in half, remove and discard the stones. Chop the fruit roughly and place them in a medium-sized saucepan. Blend together the ginger, chilli powder, mango powder, ground coriander, cumin, brown sugar, salt, malt vinegar and water together. Pour ..

1. Preheat oven to 425°. 2. Place salmon on a jelly roll pan lined with foil; sprinkle evenly with coriander and salt. Combine chutney and mustard in a small bowl; spread over salmon and sprinkle with sesame seeds. Bake 14 minutes or until fish flakes easily ..

It doesn't take a gourmet to judge how appetizing and flavorful Kairi Chutney using this recipe turns out. The popular Indian Kairi Chutney which is served as an accompaniment, is sure to tickle your taste buds. You won't regret spending your time making ..

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 ..

1. On a shallow dish, combine flour, curry powder, salt, and cayenne. Dip chicken into seasoned flour to coat lightly. In a large frying pan, melt 1 1/2 tablespoons of butter. Add half of chicken and cook over medium-high heat, turning once, until white ..

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.

My friends love this Assorted Pakora Recipe. Assorted Pakora is a delicious Indian snack. It is also a very popular marriage party snack in India. During Ramadan, the month of fasting, Assorted Pakoras are often eaten by Muslims during Iftar. It is a good ..

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 ..

This Bread pakora recipe is loved by my family. Bread Pakora is a very popular Indian snack. It is generally eaten during breakfast or evening snack time. Bread Pakora goes well with chutney, but it can also be eaten with tomato sauce. Try and enjoy this ..

This Shabudana vada recipe is for all of you who love this popular Indian snack. A dish from the state of Maharastra, the sabudana vada is an excellent tea time snack. This would surely set the mood for a great evening.

This recipe is a variety of the shrikhand using strawberry as the main ingredient. You may prepare this shrikhand with mango, raspberry, blueberry or any fruit of your choice.

Heat ghee in a Pan and add green chilli and ginger to it. Add grated tomatoes and mix well. Add tomato puree and mix well. Add Paneer and the spices to it and sauté well. Add roasted besan, coriander leaves and mix well. Add water and mix. Let the Gravy ..

This recipe shows you how to cook potatoes in a pressure cooker. A quick and easy way that saves you time and also saves

Recipe by Tarla

a mouth melting delicacy of mutton

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

Paratha is a recipe with a combination of wheat flour along with the choice of vegetables made into flat circular breads. Of all the common varieties, the paratha made from sweet potato is also one. Considering fiber content, complex carbohydrates, protein, ..

A very fine and delectable mutton kabab generally connoisseurs call it as “melt-in- mouth”

In a food processor, pulse the yogurt, mango chutney, fresh lime juice and curry powder until the mixture is blended but not completely smooth. Scrape the yogurt mixture into a medium bowl, add the shredded chicken meat, sliced scallions and chopped cilantro ..

1. In a food processor, puree the chutney. Set aside. 2. In a medium saucepan, heat peanut butter, beans, jalapeno, coriander, cumin, cayenne and hot pepper sauce until combined. 3. Add hot mixture to the chutney; process until smooth. 4. With motor running, ..

1. In a food processor, puree the chutney. Set aside. 2. In a medium saucepan, heat peanut butter, beans, jalapeno, coriander, cumin, cayenne and hot pepper sauce until combined. 3. Add hot mixture to the chutney; process until smooth. 4. With motor running, ..

Aam ka meetha achar is an appetizing sweet mango pickle that is very popular in India. Commonly made at homes across most of North India, aam ka meetha achar is prepared with roasted or lightly cooked spices and let to dry in the

MAKING 1)In a saucepan, add jaggery and water and bring to the boil. 2)Stir in mango and cook on low heat until water evaporates and mixture is thick. 3)Add the remaining ingredients and cook until well. 4)Turn off heat and let it cool. SERVING 5)Serve ..

GETTING READY 1. In a saucepan, add potatoes and bring to boil MAKING 2. In a large, nonstick pan, dry fry the cumin seeds ffor a few minutes till fragrant; set aside 3. When the potatoes turn soft, drain them, bring back to the saucepan, add the cumin, ..

Combine all ingredients. Taste and season as you like. Sauce should be spicy, not fiery. Mix well, bring to boil, and simmer for a few minutes, to blend the flavors. Makes about 1 3/4

MAKING 1) Into a medium bowl, add in the sour cream, eggs, chutney, 1/4 cup of the red pepper, salt, curry powder and pepper 2) Cling wrap and place the bowl in the refrigerator to chill for about 2 hours 3) Transfer the mixture to a serving dish and place ..

Khasta Kachori is a very popular Indian evening snack. Making kachoris requires a little skill and this video is a step by step guide to making them successfully. All the efforts towards making Khasta Kachori are worth because they are extremely delicious. ..

Procedure for Green chutney Grind all these ingredients to a paste. Procedure for Tamarind chutney Cook all ingredients in water till the mixture thickens. Cool and grind till smooth. Procedure for Bhel puri In a large bowl mix all the ingredients. Put into ..

If you are unfamiliar with Indian spices/ingredients you can still cook this curry without making a trip to an Ethnic grocery store. All the seasonings used in this are available are Target/Publix/Whole Foods/Trader

The vegetable samosa is a popular Indian snack that you would love to have at tea time. Enjoy making it at home and treating your family and friends to something special for tea today.

Sev Batata Puri is undoubtedly a very popular North-Indian snack/appetizer. Also Sev Batata Puri is an extremely commom road-side snack in Mumbai and other such Indian Metropoliton Cities. If you have all the ingredients readily available at home, then its ..

To make puris sift flour and salt on a thali. Make a well in the centre and pour in hot oil. Incorporate with flour and add water to make a pliable dough. Knead well and roll out into a thin circle. Cut two-inch rounds with a biscuit cutter and prick all over ..

1. Boil, peel and mash potatoes. Chop coriander and mint leaves. 2. Mix all the ingredients (except gram flour) together, and divide into 4 portions. 3. Prepare a batter of medium thickness with gram flour and water. 4. Whisk till light and frothy. Dip the ..

Boil the potatoes until soft. Drain, then mash with the salt, chillies, chilli powder, mango powder and coriander. Set aside. To make the dough, sift the flour and salt into a bowl, make a well in the centre. Gradually add water, mixing it in with your ..

This is a popular north Indian dish. Potatoes and peas with spicy gravy makes a great main

Cook the sprouts till absolutely dry. Mash well and add the rest of the filling ingredients and mix well to make a thick dry filling. Knead the flour with water and salt to make a medium soft dough. Keep for 15 minutes. Divide the dough into small ..

This is a famous north Indian dish which can be had with roti or poori.

Yesterday I made these delicious potato fritters, well actually they are not fritters but really good round an inch and a half sized balls dipped in seasoned chick pea paste and fried and called Batawada in India.These are a local favorite in Mumbai city and ..

This is a famous North Indian dish, it is a very healthy food.

For dough: Combine flours and salt in a medium bowl. Add water slowly and nead soft dough. Cover and Let the dough rest on the counter for 15-20minutes. For filling: Heat 1 tbsp of oil in a pan. Temper with cumin seeds, when cumin seeds done, add ..

Aloo Parathas are perfect for a weekend breakfast or brunch or evening snack and are loved by all Punjabis. For those who are not calorie conscious, smear them with a generous dollop of home made butter or ghee. Serve with tomato chutney, plain yogurt, any ..

1. Crush the puris. 2. Add the remaining ingredients and

Bhel Puri is undoubtedly a very popular North-Indian snack/appetizer. Also it is an extremely common road-side snack in Mumbai and other such Indian Metropoliton Cities. If you have all the ingredients readily available at home, then its just a matter of ..

For Sweet Chutney: 1. Mix together khajoor, tamarind, gur and salt in 2 cups water. 2. Bring it to boil about 3-4 times. 3. Remove from flame and allow it to cool. 4. Grind to paste and sieve it. 5. Add 2 cups water, Dhania-Jeera powder, red chilli powder and ..

Bhel puri!! Yummy Delicious!! Just put all the ingredients together and

Place the lentils in a pan and pour over sufficient cold water to cover. Bring to the boil and simmer for 5 minutes, then drain. Fry the onions in the oil until softened. Stir in the curry powder and flour and cook gently for 2 minutes. Add the stock, ..

To make puris, sift flours with salt into a thali. Make a well in the centre and add hot sesame seed oil. Mix and add enough water to make a stiff dough. Knead well. Roll out thin and cut into one and a half inch rounds with a biscuit cutter and prick surface ..

MAKING 1) Blend together all the ingredients of tikhi chutney into a smooth paste. 2) Soak tamarind and make pulp. Then, blend it with dates and other ingredients of meethi chutney into a smooth paste. 3) Make stiff dough with suji, maida and salt. Add ..

Mix the flour, suet, salt and water to a firm dough . Roll out and cut into eight 3-inch circles. Cut the lamb into pieces and chop very finely . Chop the onion finely . Heat the oil in a pan and cook the onion and curry powder for 5 minutes, stirring ..

Pani Puri is north indian tasty chaat made from Moong (lentils) sprouts Potatoes Tamarind

Sev puri is a very popular chaat food or Indian

Curried Bombay Salad  is a great choice when you crave for some spicy salad.  The combination of Mango Chutney and  fruits give Curried Bombay Salad  a     sweet and sour taste. Make it on days you feel like  having a tangy

1. Soak the gram for 3-4 hours. Boil, peel and mash the potatoes 2. Wash and chop greens, green chillies and garlic. Peel and slice the ridge gourd. 3. Heat oil. Add garlic and garam masala. Fry for a minute. 4. Add drained gram, chopped greens, ridge gourd ..

Gobi Dhal Curry has a great taste. Gobi Dhal Curry gets its taste from lentils mixed with cauliflower and chicken stock, topped with nuts. Gobi Dhal Curry is inspired by many restaurants across the

In a large self-closing plastic bag, combine the ginger, soy sauce, garlic, oil and cinnamon. Rinse the duck and pat dry with paper towels. Add to the bag. Seal the bag and marinate in the refrigerator for 24 hours, turning the bag occasionally. To prepare ..

1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; saute 2 minutes. Add chicken broth and next 3 ingredients. Bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid almost evaporates, stirring occasionally. 2. Stir ..

1. Make a stiff dough. Divide into small balls and roll into thin poories. Dry in the shade. Fry in deep fat till light brown. Service Mix crushed poories, puffed rice, split Bengal gram, sev and fried green gram. Put about 30 gm. of the mixture in a plate. ..

The Kulcha is a tasty wholesome meal of North India. Try it with chole or with chutneys and you'll simply love them. Tell me what you liked the Kulcha best with

Trim vegetables, wash garlic pods and green garlic. Mix ground spices with all ingredients. Line matka with banana leaves, mango leaves and flowers. Place a layer of vegetables inside. Put meat on top and then well-washed eggs. Cover with remaining ..

Pesarattu is like a dosa, but not a dosa!! It can be eaten both as a snack and at breakfast. Pesarattu is a crepe-like bread made with green grams, typically eaten with various chutneys, which south India has to offer. Pesarattu is not just a keralite delight ..

it is an easy to make baked fish recipe. One of my favorites, this is also a very popluar Indian recipe. Please try it and let me know how this recipe turns out for

Bhel puri is a wonderful crispy Indian snack.It is a snack synonymous with the beaches of Bombay, such as Chowpatty. The snack is available all across India, and may be known by different names - Bhelpuri in Bombay,Jhaal Muri in

Cook the rice according to the packet directions. Drain, rinse with cold water and drain again. Leave to cool. Place in a salad bowl and add the remaining ingredients. Toss gently. Whisk the dressing ingredients together with a little salt and pepper. Pour ..

First make the marinade by mixing together the marinade ingredients in a bowl. Add the lamb and mix well. Cover and marinate in the refrigerator for 5-6 hours or preferably overnight. Bring to room temperature before cooking. Thread the lamb pieces onto ..

Mix all the above ingredients together to form a thick batter Roll it into a vada shaped tikki Deep fry in oil till brown on both sides Serve it hot with tomato sauce/ketchup or coriander chutney

Preheat oven to 180°C/350°F/Gas Mark 4. Cut the beef into 2.5 cm/1 inch cubes. Melt the butter in a frying pan. Add the sugar and beef and fry until lightly browned. Place in a 1 litre/2 pint casserole. Peel the carrots and cut into thin strips. Slice the ..

1. Scale and clean fish skin and remove bones. Wash well. 2. Cut into 7.5 cm.x3.5 em. (approx 3" x 1 1/2") pieces. 3. Grind spices (onions to garam masala) and smear over the tish. 4. set aside for about 3 hours. 5. Deep fry lightly. Remove and drain. 6. When ..