Recipes by Rashmi

TAMARIND CHUTNEY
Wednesday, May 7, 2008

Cooking time – 20-30 min

INGREDIENTS:

1. Tamarind pulp – 4 tbsp

2. Cumin seeds – 1 tsp

3. Fennel seeds – 1 tsp

4. Cardamom powder – 1 tsp

5. Salt to taste

6. Sugar – 4-5 tbsp

7. Jaggery pieces – 1-2 (1 inch)

8. Cooking oil – 1 tbsp

9. 1 ½ -2 cup water

METHOD:

Mix tamarind pulp with water. Now heat a deep vessel with oil. Add cumin and fennel seeds. When they crackle, add tamarind water and keep stirring. Bring it to boil. Now reduce the heat to medium low heat and add salt and sugar. Mix them well. Let it cook for 10-15 min on medium low heat. After that add jaggery pieces and turn off the stove. Let it cool for 2-3 hr and mix them well. Tamarind chutney is ready.

We can store this chutney for 1-2 months in refrigerator. Use this chutney with kachori ,dahi vada, chaat etc.

Labels: Sauces and Dips, Traditional Indian, Vegetarian

posted by Rashmi @ 4:02 PM, ,

CORIANDER/CILANTRO MINT CHUTNEY
Tuesday, April 22, 2008

Here is the coriander mint chutney recipe. It goes well with any veg or non-veg snacks. We can serve it with stuffed parathas.

Preparation time – 10 min

INGREDIENTS:

1. Coriander/Cilantro leaves – 2 bunches
2. Green chilies – 4-5
3. Ginger piece (about 1”)
4. Mint leaves – 1 cup
5. Salt to taste
6. Lime juice – 4-5 tbsp
7. Mustard oil – 1 tbsp

METHOD:

Wash carefully all coriander & mint leaves under running water. Chop all leaves, chilies & ginger and place all these ingredients in processor. Add salt in it and grind them to make a smooth paste. If required then add little water and make a smooth paste. Now place this chutney in bowl and add lime juice & mustard oil. Mix them well and serve with kebabs, samosa, fritters, cheela etc.

We can store this chutney for 7-8 days in refrigerator. Keep this chutney in air tight container or bottle and store for a week.

Labels: Sauces and Dips, Traditional Indian, Vegetarian

posted by Rashmi @ 9:01 AM, ,

MANGO-MINT CHUTNEY
Friday, June 8, 2007

1. 1 cup mint leaves
2. 1 medium size peeled raw mango
3. 5-6 green chilies
4. 2 red chilies
5. 3-4 roasted garlic
6. ½ inch of ginger piece
7. Salt to taste
8. 1 tbsp mustard oil/olive oil

METHOD:

Take all ingredients except oil, in food processor and grind them finely. If required, add 1-2 tbsp of water. Place it in a bowl and add mustard oil. Mix it well. Mango-mint chutney is ready. Try this chutney with Shahi Kebab, Shami Kebab, and Gram Flour Pancake.

Labels: Sauces and Dips

posted by Rashmi @ 5:45 PM, ,