MAKING 1. In a grinder add all ingredients and grind to a fine paste with little water. 2. Mix lime juice with it. SERVING 3. Serve with

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 ..

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

Apple Chutney has a great taste. Apple Chutney gets its taste from apple mixed with raisins and sultanas, flavored with vinegar. Apple Chutney is served as side

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

Idly dosa chutney powder is a side dish for idly and dosa in south indian breakfast. Spicy and tasty try and

The Masala chaas or spiced buttermilk is a delicious abd ultimately refreshing drink. A tall glass of this healthy and tasty beverage on a hot summer day is a moment to look forward to.

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

This Gujrati Kadhi is a craze ! I love irresistibly seasoned curd and gram flour gravy with a bowl of hot rice ! Just try this Gujrati Kadhi and feel free to share your suggestions with me

Are you looking for simple way to make spinach dal? This recipe is perfect for you. I like this healthy spinach dal because it is a high protein dish. It is a very common dish in the Indian homes. It is primarily eaten during Lunch. Spinach Dal goes well with ..

If you wish to have a quick Raita then try this Bundi Raita Recipe. To make this Bundi Raita more quickly you can prepare some ingredients in advance like roasted cumin powder and red chilly powder. Bundi is a ready made food product made up of Bengal gram ..

Are you looking for an easy Onion Raita Recipe? This Onion Raita recipe is just right for you. This is known as Pyaj ka Rayta in Hindi. Raita is a good appetizer and helps in digestion. This is a good combination with rice dishes. In North India, Raita is ..

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 ..

For sweet chutney 200 gms Seedless dates A walnut sized Tamarind 2 cups Water Salt, black salt and chilli powder to taste Cook the dates and tamarind, 2 cups of water, salt, black salt and chilli powder to taste in pressure cooker ..

This Handvoh is a lovely dish ! I love this savory lentil cake from Kathiyawad for breakfast or for a snack ! Try this with coriander chutney and your joy will know no bounds ! Feel free to share your views about this Handvoh with me

Would you like to try simple Dhokla at home? This recipe is just the way it is prepared in Indian homes. Dhokla is a delicious Gujrati fast food.It is generally eaten during breakfast. You will love this traditional Dhokla

Cocum Chutney has a Exceptional taste.The Dry Chilli and Cummin Seeds gives the Cocum Chutney Imposing

1. Wash the tamarind and dates and remove the seeds. 2. Boil the tamarind, dates, sugar and salt with 1 1/2 teacups of water for 5 minutes. 3. Blend the mixture in a mixer and strain. 4. Add the chilli powder, cumin powder and black salt and mix

Garlic chutney, is made from fresh garlic, dry or fresh coconut, groundnuts and red chilli powder. It is used for cooking in many Indian (especially Maharashtra and northern Karnataka) and Pakistani homes. The dry, powdered variety can be stored in bottles ..

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

Spicy Eggplant Chutney goes well with steamed

Apricot Chutney has a great taste. Apricot Chutney gets its taste from apricot mixed with vinegar and chili powder. Apricot Chutney is served as side

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

Relish this superb and incredibly delicious Rhubarb Chutney lightly flavored with garlic, ginger and cayenne. Quick and easy to make, try this recipe for Rhubarb Chutnet for your meal today!

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

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

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.

Heat ghee in a pan and fry slightly crushed garlic till golden brown and keep aside. Grind coconut, red chilli, tamarind paste and salt together to a coarse paste by adding about 1/4 cup of warm water. Now add fried garlic and grind again to a smooth ..

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

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 ..

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

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

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 ..

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

GETTING READY 1. Peel potatoes and cut into round slices. MAKING 2. In a grinder add coriander, chillies, ginger, garlic, coconut, tamarind, cumin seeds and coriander seeds. Grind the mixture to a fine paste. 3. In a bowl mix salt, turmeric and 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

Peel and cut the marrow into small cubes. Cover with salt and leave overnight. Boil the vinegar, sugar, turmeric, chillies and shallots for 15 minutes. Add the drained marrow and boil until very soft. Add ginger and mustard mixed smoothly with a little ..

Peel and cut the marrow into small cubes. Cover with salt and leave overnight. Boil the vinegar, sugar, turmeric, chillies and shallots for 15 minutes. Add the drained marrow and boil until very soft. Add ginger and mustard mixed smoothly with a little ..

Cut the pineapple into cubes and put in a large pan. Add sugar, vinegar, finely chopped ginger, crushed garlic, chopped onions, salt, grated lemon rind, cinnamon and the chopped seeded chillies. Bring to the boil and cook slowly till mixture thickens. Put ..

Sprinkle the sliced onions with salt and leave for 3-4 minutes, then rinse and drain. Add the chilli powder, a few drops of vinegar or lemon juice and salt to

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

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

1. Wash and chop coriander leaves, green chillies, ginger and garlic. 2. Grind to a smooth paste with roasted gram and salt. 3. Mix with a little water if paste is too

1. Grate coconut and grind to a coarse paste with roasted Bengal gram, green chillies and ginger. 2. Mix with salt and lime

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

1 Soak the tamarind in 2 cups of the vinegar. After 1/2 an hour, extract the pulp through a strainer and discard the seeds. 2 Grind the ginger, garlic, mustard seeds, red and green chillies in the remaining vinegar. 3 Boil the oil. After it comes to the boil ..

1. Dry roast sesame seeds, coconut in non-stick trypan till light brown, allow to cool. 2. In dry spice grinder, grind roasted seeds, coconut to fine powder, keep aside. 3. Heat oil in non-stick trypan, add carrot, cook on low, stir constantly until carrot is ..

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

Try this richly flavored and amazingly delicious Coconut Chutney. This is the best meal accompaniment to go for, if you're left with no time for an elaborate side dish. Use this simple and easy-to-follow recipe for Coconut Chutney and delight in your meals as ..

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

Wash the lemons and wipe them dry. Extract the juice and add salt to it. Cut long strips oflemon skins, soak in the juice and put in a jar. Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender. Add sugar, red chilli ..

Very easy to

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. Clean, core and cut the pineapple into small thin pieces. 2. Heat the oil and add half the quantity of the panchporan. When done, add the pineapple pieces, turmeric, chilly powder, salt, sugar and 2 cups of water. Cook until the pineapple is soft. 3. Mix ..

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 ..

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 ..

1 Grate the flesh from the coconuts and brown it lightly on the tava. 2 Grind together the coconut with all the rest of the ingredients.

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 ..

1. In a food processor, grind the chickpeas to a smooth paste. Transfer to a mixing bowl. 2. Roast the sesame seeds in a dry frying pan for about 1 minute over a moderate heat, moving the pan constantly to toss the seeds around and prevent them from burning. ..

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 ..

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

Grind and blend together all the ingredients. Chill before

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

Tomato Chutney has a Luscious taste.The Sugar and julienne ginger gives the Tomato Chutney Magnificent

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!

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!

This is another traditional cuisine from Kerala, India. You can enjoy this as pickle with any

1. Grind coconut, red chilli and tamarind paste by adding 1/2 a cup of water to a smooth paste. 2. Add salt and add 1/4 cup of water to make it a bit thin. 3. Heat 2 tbsp oil and add mustard seeds. 4. When they splutter add curry leaves and ..

1. Steam the cauliflower in salted water. 2. Stuff the cauliflower with the paste. For the sauce 1. Put the tomatoes in hot water. After 10 minutes, grate them. 2. Heat the oil and fry the onion for 2 minutes. 3. Add the remaining ingredients and cook again ..

Wash the papaya cubes in water, drain in a sieve and allow to dry up. Place the papaya, sugar and the vinegar over a low heat and keep stirring till the sugar melts and the juice of the papaya and vinegar heat up with the sugar water. Do all this over a slow ..

Wash and dry the coriander leaves. Pass all the ingredients except the lime juice and sugar through a mincer (grinder). Mix the lime juice with the sugar and combine with the other

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 ..

• 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 ..

1. Pick the coriander leaves, discard the thick stalks, and wash thoroughly to remove all grit. Drain the water and spread on a cloth to remove all moisture. 2. After frying the chillies and dal, remove, and pour the rest of the oil into the ka-dai. Gently ..

Guava Chutney is a unique tasting side dish that will liven up any meal. The taste of guavas blended with spices are simply mouthwatering and you just wont be able to stop licking your fingers. Try this brilliant guava chutney for

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. ..

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 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 ..

1 Put the tomatoes into the pan and let them simmer on low heat till the juices start to run. 2 Add the sugar and stir briskly to dissolve it completely. 3 Add the ginger, garlic, onion seeds, salt, chilli and vinegar. (Taste before you add it all to ..

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 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 ..

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 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 ..

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, ..

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 ..

1. Grate coconut and grind all ingredients together. If desired, this chutney may be tempered with mustard seeds and curry leaves and a little, water be added to moisten

Blend and grind all the ingredients together. Check seasoning and

Put all the ingredients except the tamarind through a mincer (grinder). Squeeze the tamarind in a piece of muslin or cheesecloth to extract the juice, then add the liquid to the other

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

Peel and chop onions. Heat ghee and fry onions till light brown. Mix with ground spices. This will stay in the refrigerator for 2-3

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

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

MAKING 1. In a skillet heat ghee or oil. 2. Fry skins nicely in it. 3. Grind it to a paste with all ingredients using little water. SERVING 4. Serve with snack.

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 ..

This spicy recipe will make the bitter gourds most delectable to taste. It is also an authentic recipe from Kerala,

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. ..

* Peel skin of potato and cut potato into small 1 inch pieces. * Chop onion, tomatoes and slit green chillies into 2. * In a pan pour oil and add the seasoning and fry till light golden colour then add chopped onion and fry for 2 mins then add ginger garlic ..

Tomato Chutney are delicious and compliments a number of Indian dishes. The Tangy Tomato Chutney is irresistible. Try this brilliant Tomato Chutney

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 ..

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 ..

1. Place the dates, tamarind paste, tomato puree, sugar, ginger, ground coriander, chilli powder, salt, vinegar and water in a saucepan and bring to the boil over a medium high heat. Reduce the heat to low and cook for 7-10 minutes. Remove from the heat and ..

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 ..

it is called chatni ....u can say also side dish with any type of

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 ..

1. Spread the carrot gratings on a plate and keep this in the sun for a few hours or until the gratings are dry and there is no moisture left. 2. Tie the spices in a spice bag (or a thin muslin cloth) along with the ginger and garlic. 3. Pour the vinegar into ..

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 ..

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 ..

1. Heat 1 teaspoon of oil, add the mustard and when done, add the urad dal, asafoetida, fenugreek and red chillies. Fry to a dark brown colour. Remove, cool and powder roughly. 2. Heat the rest of the oil, add the garlic cloves and fry on low heat, stirring ..

1. Pour the olive oil into a shallow heatproof dish and microwave on HIGH for 1 minute. Add the onions, garlic and ginger. Microwave, covered with cling film or a lid, on HIGH for 6 minutes, stirring halfway through cooking time. 2. Put the chopped chilli and ..

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

1. Place all the ingredients in a food processor with 150 ml / 1/4 pint water and salt to taste. Grind for about 1-1 1/2 minutes, stopping halfway through to gather the mixture down from the sides. 2. Check to see it is

1. Peel and cut the onions into thick slices. 2. Grind all the ingredients on the left to a rough paste along with the onions. 3. Heat the oil and add the seasonings. Now add the ground mixture and fry on low heat until the oil comes to the

Try this richly flavored and amazingly delicious Dried Fruit Chutney. This is the best meal accompaniment to go for, if you're left with no time for an elaborate side dish. Use this simple and easy-to-follow recipe for Dried Fruit Chutney and delight in your ..

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!

Wash the tomatoes and drain them in a large colandar. Cut a cross at the bottom of each and place them in a deep vessel. Cover them in hot boiling water for 2 to 4 minutes. Skin the tomatoes and chop finely by hand. Place in a large pan. Put the oil in a flat ..

Boil the tamarind, jaggery and dates in the water. When the dates become very soft, pass the chutney through a moulee legume and set aside. Prepare the tomatoes by dipping them in boiling water for 2 to 3 minutes. Skin, deseed and cut into large chunks. Put ..

1. Wash, wipe dry, peel and slice the mangoes into very small pieces. Clean the raisins. 2. In 2 tablespoons of vinegar grind the ginger and garlic. 3. Heat the oil, add the ground paste, and saute for 2-3 minutes adding all the powdered masalas. 4. Add the ..

1. Cut the dates into halves and remove the stones. Cut into 2 or 3 pieces each. Blanch and sliver the almonds, clean the raisins, and set aside. 2. Mix the sugar in vinegar and gently heat for the sugar to dissolve. 3. When the sugar has dissolved ..

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 ..

1. To make chutney, place rhubarb, ginger, chilli, mustard seeds, sugar, vinegar and currants in a saucepan and cook over a medium heat, stirring occasionally, for 30 minutes or until mixture is soft and pulpy. 2. To make curry, heat oil in a large saucepan, ..

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 ..

The peel of orange has its place in the cuisine of food in traditional indian dishes, and one such dish is the Orange Peel Chutney. But before that let us go step by step. How to dry orange peel:- Peel 2 fresh oranges with a vegetable peeler, taking care not ..

1. Wash the leaves thoroughly, and leave in a colander for the water to drain. 2. Take out the extract of tamarind - approximately 1-1 1/2 cups. 3. Grind to a paste the fried ingredients along with the curry leaves and salt. 4. Heat the oil, add the mustard ..

1. To one cup of vinegar add the spices and boil for some time until the flavour of the spices has been imparted to the vinegar. Remove from fire, leave aside for a few days, then strain and use. 2. Wash, wipe and chop the apples. Place them in a ..

1. Stone the dates and cut into small pieces. Scrape, wash and cut the carrots to 1/2"-1" length pieces or to desired size. Clean the raisins. 2. Steam cook the carrots. When soft, remove from fire, and spread the pieces on a cloth to absorb moisture. Allow ..

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. 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. Pick and wash the coriander leaves thoroughly, drain the water and leave on a cloth or paper towel to remove all moisture. When thoroughly dried, discard the thick stems, and chop. 2. Heat the oil, add the chopped leaves and saute on very low heat stirring ..

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. ..

GETTING READY 1 Scrape the carrots using a vegetable peeler. 2 Grate the carrots, in a food processor or with a hand held grater. 3 Chop the garlic. 4 Cut the ginger into long strips. MAKING 5 In a deep pan, put the grated carrots, garlic and ginger and ..

Place the yogurt, water, sugar and salt together in a large bowl whisk well and set aside. Boil the potato dice until soft, drain well and set aside. Drain the can of chickpeas and add to the cooked potatoes. To make the pastry squares, sift the flour and ..

Cut the bananas into 3 to 4 pieces according to their size, Mash the bananas and mix in the ground masala. Also add the arrowroot to stiffen the mixture. Cool for 30 minutes in the refrigerator. Make finger-sized slim croquettes and roll them on a wooden ..

1. Boil macaroni by the absorption method. 2. Make a thick batter with gram flour and water. Add chopped onion, coriander, chillies; also soda, macaroni, cheese and lime juice. 3. Heat oil. Drop teaspoons of mixture into hot oil. When brown remove. Drain and ..

1. Boil macaroni by the absorption method. 2. Cook tomatoes and pass through a sieve. 3. Make a thick batter with gram flour and water. Add tomato pulp, finely chopped onions, green chillies and ginger. Add cooked macaroni and salt. Mix well. 4. Heat oil. ..

GETTING READY 1. In a shallow heatproof dish, tip in the olive oil 2. Microwave on HIGH for 1 minute 3. Add the onions, garlic and ginger 4. Cover with a cling film 5. Microwave on HIGH again for 6 minutes, Stir halfway through the cooking process 6. Prepare ..

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

MAKING 1. In a skillet heat oil and fry curry leaves till crisp. 2. Drain out from oil. Let it cool completely. 3. Pound the leaves to a powder with remaining ingredients. SERVING 4. Store in airtight

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 ..

1. Wash and cut the drumsticks into 3" pieces, add some water and cook until soft. Scoop out the pulp and set aside. 2. Boil the tamarind in a little water, take out thick pulp, and set aside. 3. Heat a teaspoon of oil, and fry the fenugreek seeds and ..

Place the chopped tomatoes in a large pan. Top it with the cut red peppers, onions, ginger and garlic. Place on a very low fire and mix gently. After 5 minutes, add the vinegar and the sugar. Mix well and allow to heat and then simmer. This should take at ..

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 ..

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 ..

GETTING READY 1) Cover dates with vinegar and keep aside for a whole night. MAKING 2) On the next day, in a closed pan, over low heat, cook all ingredients to make a soft, thick mixture, stirring often. SERVING 3) Use as

GETTING READY 1) Half the lemons and squeeze out juice from them. 2) Chop or mince the lemon shells finely. MAKING 3) In a closed pan, over low heat, combine together all ingredients and cook for about 30 minutes till the mixture becomes soft and thick. Else ..

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

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.

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

For the horns 1. Sieve the flour and add the salt and ghee. Mix well. Add just enough water to make a dough. 2. Divide the dough into 5 or 6 parts. Roll out thinly. 3. Cut into strips of about 12 mm. (1/2) width. 4. Apply a little water over the ..

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. ..

A yummy easy to make curd rice recipe video. A healthy meal, this popular South Indian dish is a favorite of mine. A delicious combination of rice, curd and mild seasoning the curd rice is also good on your stomach. Please do try it and let me know how this ..

Shift grams dal flour and rice flour. grate corn. Melt ghee in a pot. Add mustard seeds when they crackle put cumin seeds. Add corn and sauté for 5 minutes. Pour milk. Keep for 5 minutes and remove. Mix both the flours slowly stirring. Add salt, green chili ..

Chutney (Green chutney) : 1. Clean the bunch of coriander leaves and pudina and put it in the blender. 2. Then put curd, green chillies, salt and blend them into a fine paste. Red garlic chutney : Take a blender and put red chilli powder, garlic flakes and ..

1. Heat the oil, add the moong, 1/2 teacup of water and salt. Cover and cook on a low flame until the moong is soft. 2. Beat the curds with a pinch of salt. How to serve Spread the hot moong on a serving plate. Top with the beaten curds, the chutney, ..

1. Mix the two types of flour. Make a dough with little water (not very hard, not very soft). Divide the dough into small balls, the size of grapes. Roll them thin. 2. Deep fry till golden brown in colour Cool. 3. Beat curds well with little water. Boil ..

Grind all the ingredients for green chutney to a fine paste. Coarsely grind all ingredients for red chutney. Tie curds in a muslin cloth and remove all water. Add salt to grated cucumber, let stand for 20 minutes; squeeze out all water. Mix curd, cucumber and ..

Heat fat and fry potatoes till pale golden and crisp. Remove from fire and drain well. Add onions and fry till light brown. Add nuts and fry till light brown. Add coriander leaves, green chillies, tomatoes and salt. Mix well. Remove from fire. Add sauce or ..

1. Cut the idlis into small pieces and keep aside. 2. Take a pan, heat it and temper it with mustard and cumin seeds. 3. Put some kadi pattas and green chillies and stir fry. 4. Add haldi, red chilli powder and idlis. 5. Saute the mixture and let it be on ..

1. Mix both the grams, soak for 4-5 hours. 2. Grind to a fine paste. 3. Add salt, chopped garlic, green chillies and 2 tsp. oil. 4. Mix well. Then make round balls. 5. Flatten in the palm of a wet hand (this is to prevent dough sticking to palm) and fry in ..

Combine onion, chillies, neem leaves and one teaspoon oil. Add flours and rest of the ingredients. Adding enough water, make a soft dough. Make small balls and flatten them. Heat oil in frying pan and fry balls till crisp and brown. Remove from oil and ..

Gralic coriander chutney is an ingredient for many recipes. Make it and store it for immediate

1. Prepare a batter with salt, soda, chilli powder, gram flour and water to pouring consistency. 2. Peel and cut pumpkin and potatoes into thin slices. Break cauliflower into flowerettes. Cut onions into rings. Season with salt and chilli powder. Slit ladies ..

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

1. Peel potatoes. Boil in salted water. Drain and dry. Mash. 2. Add chopped onion (a), coriander leaves (a), green chilli and salt. 3. Shape into balls. Press down in centre. 4. Grind chutney ingredients to a fine paste. 5. Stuff kofta balls with prepared ..

Tapioca or Yuca Root is the root of Cassava plant and is grown in tropical and subtropical regions. It is very starchy and a major source of carbohydrates. In the state of Kerala, India, Cassava is a secondary staple food. Boiled cassava is normally eaten ..

Eat the oil in a heavy pan, add the oats and peanuts and saute over a medium heat for about 1 minute. Stir in the vegetables, cayenne or chillies, tomato and salt. Add the boiling water, cover and cook over a medium heat for about 5 minutes, or until the ..

I. Batter Preparation: Soak the wheat grains for three to four hours. You can even soak it in water overnight for next day breakfast. The grains should be soft and easy to grind into a smooth batter.Drain the excess water. Add the red chillies,asafoetida and ..

1. First grind the above mentioned ingredients for making onion chutney, without adding water. 2. If you want it to be a bit sour, add a little lime juice. 3. Now mix potatoes with bread and seasonings and knead to a smooth mixture. 4. Take a little of the ..

1. Make pizza dough as directed and divide into 6 or 8 parts. Make a round ball. Roll each ball on a floured board into a circle 4" - 5" in diameter. Brush oil and allow to rise for 25 minutes. 2. Spread mint chutney on each circle. Cover with grated cheese, ..

MAKING 1) In a large preheated wok, heat the groundnut oil and stir-fry the onions and chopped garlic for a while. 2) Stir in the aubergine and chillies and stir-fry for 5 minutes. 3) Then add the sugar, spring onions and mango chutney, stir to mix well. ..

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. ..

Method 1.Mix the gram flour in 1 1/2 cups of water. 2.Heat the oil in a tava and fry the onion for a while. 3.Add the methi, green chillies and asafoetida and fry again for a while. 4.Pour the gram flour mixture, add the chilli and turmeric powders and salt ..

Boil potatoes in salted water, skin and mash Soak the bread in water and squeeze out well. Chop coriander leaves (dhania) and green chillies (optional or a pinch of cayenne) and mix all ingredients together. Make into balls and flatten ..

1. Soak the moong dal in water for 3 to 4 hours. Then wash it very well. 2. Blend the soaked dal in a blender with the green chillies and a little water. 3. Add the fenugreek leaves, gram flour, asafoetida, soda bi-carb, sugar, oil and salt and mix well. 4. ..

1. Grind to a paste all the ingredients on the left. 2. Extract thick pulp of tamarind by boiling in 1 cup of hot water. 3. To the tamarind extract add the ground paste, the powdered masalas and the jaggery. Simmer for 5-8 minutes or until a chutney ..

Rice Chilla is an ideal dish for breakfast. Serve hot with

1. Prepare a smooth batter with salt, chilli powder, gram flour, oil and water (pouring consistency). 2. Dip panir cubes and fry in hot oil. Serve piping hot with

MAKING 1) Make a paste of ginger and garlic. 2) Chop onions, chillies and coriander leaves finely. 3) Now, mix together all the ingredients and flour as needed to bind the batter. 4) Make patties of the batter and deep fry them. SERVING 5) Serve kanda vadas ..

Soak mung dal in water for six to eight hours. Wash dal and drain thoroughly. Grind to a fine paste. Heat oil in a pan and fry chillies (cut into pieces), coriander seeds, and cumin seeds. When they turn brown add asafoetida and dal. Cook for 15 minutes, ..

Wash dals and soak in water for two hours. Roast coconut, red chillies, coriander seeds, cumin seeds, cinnamon, garlic, cloves and pepper corns in a frying pan using a little oil. Add ginger and turmeric and grind to a fine paste using a little water. Cook ..

1. Wash, wipe dry and slit each chilly half-way through. 2. Boil the tamarind in a little water, extract the pulp, strain, and set aside. 3. Heat 1 teaspoon of oil, and fry the asafoetida and fenugreek seeds to brown. Remove, cool, powder, and set aside. 4. ..

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 ..

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 ..

1. Chop onion, chillies and curry leaves. 2. In a fry-pan, heat a tbsp. oil. Put in the mustard and as the seeds crackle, add chillies, curry leaves and fry till golden brown. 3. Mix all the flours together, add salt, buttermilk and soda and mix with enough ..

Sev puri is a very popular chaat food or Indian

Dish name: Inji Puli Can be used as a side dish for Idli and VenPongal. We call it as pachi pulusu in telugu at our home. It is delicious with idly, dosa and pongal. Taste this and give your comments. Its hot and spicy.

1. Soak the red chillies, mustard and cumin seeds in vinegar and when the chillies have turned soft, grind to a paste adding the rest of the ingredients. Set aside the ground paste. 2. Slit the brinjals full length, then cut into 1-1 1/2" pieces or as ..

Appe are crisp round savoury balls that are a popular South Indian snack. Made in an appe pan, this is one wonderful twist you can give to your regular idli batter. These make for great snacks, a South Indian

To prepare the filling 1. mix moong sprouts, carrot, capsicum, garam masala powder, lime juice and salt. 2. Mix wheat flour, bajra flour, cumin powder, black pepper powder, salt, soda bi carb, ginger chilli paste, turmeric powder and water. Mix well. 3. Boil ..