Apricot Delight Recipe

Ingredients:

Apricots 250 gm
Sugar 60 gm
Water 400 ml
Cream 2 cups
Caramel or crunch or vanilla ice cream to serve with
Plain cake as required
Vanilla custard 2 cups
Orange jelly 1 sachet
Lemon juice 1/2 tsp

Method:
Wash and soak the apricots in water overnight. Mash and stone the apricots. Break open the stone and remove the nuts. Cook the mixture of apricot until it starts thickening. Add sugar and cook for another 5 minutes. Add lemon juice and allow the mixture to cool. Make two cups of vanilla custard and keep aside. Dissolve orange jelly sachet in hot water, let set. In individual serving glasses, place cake piece first and then put the jelly cubes. Pour apricot puree and then a layer of custard. Next a thick layer of cream. Chill. Just before serving, add a dollop of caramel ice cream and sprinkle the nuts over it.

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Taco Sauce

Ingredients
Chopped Onion 1
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Red Chili Paste 1 tbsp
Garlic 4-5 cloves
Chopped Capsicum 1
Tomatoes 2-3
Tomato Paste 2 tbsp
Sugar 1 tsp
Oil 1-2 tbsp
Salt to taste
Method
Take a cooking pan add 1-2 tbsp of oil and 4-5 cloves of garlic , 1 finely chopped onion and fry add 2 tbsp of tomatoes , 1 tsp of coriander seeds , 1 tsp of cumin seeds , 1 tbsp of red chili Paste , 1 chopped capsicum , 1 tsp of of sugar and to taste salt and roasted. And add as required water cook till the sauce its thicken when its done serve it with barbeque.

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Chicken Chatni Masala

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Gur Ki Chutney

Ingredients:

Whole Red Chili 8-10 Peanuts ½ cup Sesame Seeds 1-2 tbsp Whole Cumin Seeds 1 tsp Jaggery 1-1/2 cup Tamarind Paste 1 cup Salt to taste.

Method:
Take 1 1-2 cup of jaggery make a syrup ½ cup of peanuts 1-2 tbsp of sesame seed 1tsp of cumin seeds 8-10 whole red chilies, roast all the ingredients and grind all the ingredients add 1 ½ cup of jaggery and add 1 cup of tamarind pulp and a pinch of salt let it cook at last, pour the mixture in a serving bowl and serve it .

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Laal Mirchon ki Chutney

Ingredients:

Dried Red Chilies 5-6 Roasted Garlic 4-5 cloves Roasted Onion 1 Tamarind Paste ½ cup Salt as required.

Method:

Take 5-6 Dried Red Chilies. Soak the red chilies with some water. When Red Chilies Soak Water Take out from water. Take a blender add 4-5 roasted garlic cloves, 1 roasted onions add soak red chilies ½ cup tamarind paste and a pinch of salt. Blend all the ingredients make a chutney and serve it.

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Imli Ki Sauce

Recipe Ingredients:

Tamarind 250gm Water ½ litre Jaggery 50gm Toasted carom seeds 1 tsp Salt 1 tsp Red chili powder 2 tsp Toasted cumin 2 tsp Toasted ginger powder ½ tsp Corn flour 2 tbsp

Recipe Method:

1-Soak 250gm tamarind in ½ liter water for 2 hours. Then rub with hands and remove the seeds. Strain them. 2-In saucepan add the tamarind pulp , along with 1 tsp salt and 2 tsp red chili powder. Cook for 10 minutes. Then add 50gm jaggery. 3-When the jaggery starts to dissolve, pour the corn flour dissolved in water stirring continuously until the mixture thickens. Turn the flame off 4-In the end, add 2 tsp toasted cumin, ½ tsp toasted ginger powder and 1 tsp toasted carom seeds powder. Delicious ‘imli ka chatkhara’ is ready to serve.

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Dosakai Pickle Recipe

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Recipe Ingredients

Dosakai – 1lb (approx 450g)
Asafoetida (Hing) – 1/4 tsp
Mustard Seed Powder (Rai Powder)- 1 tbsp
Turmeric Powder (Haldi) – 1/4 tsp
Coriander Powder (Dhaniya Powder)- 2 tbsp
Red Chili Powder – 2 tbsp or to taste
Fenugreek Seeds (Methi Seeds) – 1/4 tsp (powdered)
Salt – 1 tbsp or to taste
Sesame Oil (Gingily Oil) – 1/4 cup
Citric Acid – 1/4 tsp OR Lemon Juice – 1 tbsp

Recipe Method

Wash the Dosakai, wipe and cut in half.
With the help of a spoon, clean out the seeds and the fibers from the center of the fruit.
Wipe down the center so there is less moisture.
Cut the Dosakai into bite-size pieces and wipe once again with a paper-towel.
Using a Mortar and Pestle, powder the Fenugreek Seeds.
Add in all the spices: Asafoetida, Mustard Seeds Powder, Coriander Powder, Red Chili Powder, Turmeric Powder, Fenugreek Powder, Salt and Citric Acid (Or Lemon Juice).
Mix well, add in the Oil and mix again.
Cover and keep on the counter overnight. Stir periodically.
Next day, stir again, do the taste test and transfer to a bottle and store in the refrigerator.
The pickle has a shelf life of about 3-4 weeks in the refrigerator.

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Cranberry Pickle Recipe

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Recipe Ingredients

Fresh Cranberry – 12 oz
Jalapenos – 8 oz (approx 6 large)
Carrots – 6 oz
Pickle Masala – 4 tbsp (1/4 cup)
Salt – to taste
Red Chili Powder – to taste
Oil – 4 tbsp (1/4 cup)

Recipe Method

Wash the Cranberries, Jalapenos & the Carrots and dry them well.
Halve the Cranberries, cut the Jalapenos and the Carrots.
Mix all the ingredients together and mix well.
Adjust the Salt and the spices to taste.
Cover and leave on the counter overnight.
The next day, mix the pickle well and transfer into a dry bottle or a container and store in the refrigerator.

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Curry Leaves Chutney Recipe

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Recipe Ingredients

Curry leaves – 2 cups, loosely packed
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Dry Red Chili – 1
Asafoetida – 1/8th tsp
Green Chili – to taste
Fresh Coconut – 1/2 cup, shredded
Tamarind Paste – 2 tbsp or to taste
Salt – to taste
Jaggery – 1/2 tsp or to taste
Water – as needed for grinding

Recipe Method

Wash and pat dry the Curry Leaves and set aside.
In a wok, heat Oil and add in Mustard Seeds and allow them to splutter.
Lower heat and add in the Dry Red Chili, Asafoetida and the Curry Leaves.
Mix well will the Leaves are coated with Oil.
Increase the flame to a medium and add the Green Chili and shredded Coconut.
Mix and cook for 5 minutes.
Transfer to a bowl and allow it to cool down.
Once cooled, transfer to a grinder and add Tamarind Paste, Salt, Jaggery and Water and grind to a smooth paste.
Transfer to a bowl and serve with Dosa, Idli, Vada, Adai or use as a spread on toast.

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Tamarind Ginger Pickle Recipe

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Recipe Ingredients

Dry Tamarind – 9 oz (250 gm)
Water – 4 cups + 2 cups (divided)
Ginger – 5 oz, finely minced
Green Chilies – to taste, finely minced
Oil – 2 Tbsp
Asafoetida – 1/4 tsp
Turmeric Powder – 1/4 tsp
Curry Leaves – 2 sprigs
Jaggery – 5 oz, or to taste
Salt – to taste

For the Seasoning:

Oil – 2 Tbsp
Mustard Seeds – 1 tsp
Dry Red Chilies – 2 to 3
Curry Leaves – 1 to 2 sprigs

Recipe Method

In a saucepan, add Tamarind (broken into small portions) and 4 cups water.
Bring to a boil, turn off stove, cover and allow the tamarind to soak for approx 2-3 hrs.
With your hands, squeeze the tamarind to release the pulp from the fiber and seeds (takes some effort).
Using a colander, strain the tamarind pulp from the fibers. Add additional 2 cups of water to the fibers slowly to release any remaining tamarind juices.
In a large pan, heat 2 Tbsp of Oil.
Add Asafoetida, Turmeric Powder and Curry Leaves.
Immediately add minced Ginger and Green Chilies. Saute until color changes to a light golden brown.
Add Tamarind pulp and Salt. Mix and cook until the raw smell of tamarind goes away and mixture thickens (approx 20 to 25 minutes on a medium high).
Add Jaggery and allow it to melt (approx 5 minutes).
In a small skillet, heat 2 Tbsp of Oil.
Add Mustard Seeds and allow them to pop.
Add Dry Red Chilies and Curry Leaves. Mix quickly and pour seasoning over prepared Puli Inji. Mix through.
Serve in small quantities with Rice.

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Coriander Chutney Recipe

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Recipe Ingredients

1 bunch fresh coriander, well rinsed
1 clove garlic
1 tablespoon grated fresh root ginger
1 green chilli, chopped
1 tablespoon peanuts
salt to taste
2 tablespoons lemon juice

Recipe Method

Blend all ingredients in a food processor until smooth. Add a few drops of water if the mixture is too dry.

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Carrot And Green Chili Pickle Recipe

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Recipe Ingredients

Carrots – 1/2 lb (peeled and thick julienne)
Green Chilies – 1/2 lb (cut in half long ways and cut in half again across the center)
Salt – 2 tsp (or to taste)
Oil – 4 Tbsp
Rai Kuria – 2 tsp
White Vinegar – 2 tsp
Asafoetida (Hing) – 1/8 tsp
Lemon Juice – 1 to 2 Tbsp (according to taste)
Additional Salt – to taste

Recipe Method

In a large mixing bowl, add Carrots, Chilies and 2 tsp Salt.
Mix well, cover and keep aside for about 2 hours (mix in between).
Using a sieve, drain off all liquid which has formed in the bowl and discard.
Line a large tray with paper towels and spread the Carrots and Chilies in a single layer.
If time permits, place tray in the sun for 1-2 hours to allow the Carrots and Chilies to dry out (best option). If not, place a second layer of paper towels over the Carrots and Chilies and blot them dry.
In a mixing bowl, add Oil, Rai Kuria, White Vinegar, Asafoetida, Lemon Juice and Salt. Whip until mixture is emulsified.
Add dried Carrots and Chilies and mix well to coat.
Cover and keep aside for 3-4 hours (mixing in between) before storing in the refrigerator in a clean, dry jar.
Shelf life is up to 1 month.

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Green Tomato Chutney Recipe

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Recipe Ingredients

2½kg green tomatoes
500g onions
1 rounded tbsp salt
500g sultanas
500g cooking apples
500g light muscovado sugar
1.14 liter jar spiced pickling vinegar

Recipe Method

Slice the tomatoes (you can skin them if you want, but I don't usually bother). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
Next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see Know-how, below) and cover with lids.

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Green Mango Chutney Recipe

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Recipe Ingredients

4 green mangoes, peeled, seeded, cut into strips
3 cm piece fresh ginger, peeled, chopped
3 cloves garlic, peeled
1/2 cups white sugar
1 teaspoon salt
1/2 teaspoon dried chilli flakes
1 teaspoon cumin seeds
2 cardamom pods
4 cardamom seeds
1 cinnamon stick
5 whole cloves
1 cup white vinegar
5 black peppercorns, crushed

Recipe Method

Place the mango into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste and add to the mangoes. Stir in the sugar, salt, chilli flakes, cumin, cardamom pods and seeds, cinnamon stick and cloves. Cover and leave to stand at room temperature overnight.
The next day, place the pot over medium heat and cook, stirring occasionally for about 30 minutes or until mixture begins to thicken. Stir in the vinegar and peppercorns and cook for 1 minute more. Cool before filling into sterilized jars.

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Garlic Chutney (Dry) Recipe

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Recipe Ingredients

Dry Shredded Coconut – 1 cup
Sesame Seeds – 1/4 cup
Dry Red Chilies – 4 or to taste, dry roasted
Roasted Salted Peanuts – 1 Tbsp
Garlic – 1 bulb (approx 15 cloves)
Tamarind Paste – 1 tsp or to taste
Salt – to taste

Recipe Method

Roast Coconut on medium heat until it begins to turn golden. Remove from pan and keep aside to cool.
In the same pan, roast Sesame Seeds in the same manner. Remove from pan and keep aside to cool.
In a food processor, add Roasted Dry Red Chilies and Roasted Peanuts and lightly pulse.
Add in remaining ingredients: Garlic, Coconut, Sesame Seeds, Salt, Tamarind Paste. Grind until you get a uniform texture.
Adjust salt or tamarind and pulse the food processor until mixed.
Store in a tightly covered container in the refrigerator. Keeps fresh for up to 2 weeks.

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Sweet Garlic Chutney Recipe

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Recipe Ingredients

Garlic 4 Cloves
Red Chili Powder 2 – 3 Tbsps
Cumin Seeds Powder 1/4 tsp
Jaggery 1 inch Block
Lemon Juice 1 Tbsp
Salt 1 Tbsp (app.)
Oil 1 Tbsp

Recipe Method

Peel and roughly chop the garlic cloves.
Grind garlic cloves with red chili powder, cumin seeds powder, jaggery, salt and water into smooth paste adding few tablespoons of water.
Heat oil in a small pan, add the garlic paste.
Cook for few seconds and remove from heat.
Stir in lemon juice and adjust any seasonings if required.
Serve sweet garlic chutney with idli or samosa etc…
Notes: Make sure not to overcook the the garlic chutney.

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Coriander (Dhaniya) Chutney Recipe

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Recipe Ingredients

Cilantro/Dhaniya/Coriander – big bunch
Jalapeno – 5-6 or to taste
Bell Pepper – 1
Chat Masala – 1/2 tsp
Roasted Cumin Powder – 1 tsp
Lime/Lemon Juice – 1.5 tsp or to taste
Ginger – 1″ pc
Salt – to taste
Oil – 1 tsp

Recipe Method

Add all the ingredients (except Oil) into a blender and blend to a smooth paste.
Keep pushing down the chutney to help with the grinding process.
Add the Oil right at the end for a final whirl to preserve the green color.
Store in the refrigerator or freeze till ready to consume.

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Coconut Chutney Recipe

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Recipe Ingredients

1 cup Grated coconut
1/4 cup oasted bengal gram
1 Onion chopped
2 Green chilli
1 cup Curd
to taste Salt
1 piece Ginger
3 Curry leaves
3 Dried red chillies
1/2 tbsp Mustard seeds

Recipe Method

In a grinder add first eight ingredients and grind them well. Take out in a bowl.
Heat oil in a pan and add mustard seeds.
Add broken red chilli pieces. Turn off heat.
Add curry leaves.
Pour it over coconut chutney and mix well.
Serve

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Dried Red Chili Chutney Recipe

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Recipe Ingredients

Whole Dry Red Chillies 8 – 9
Garlic 4 – 5 Cloves
Tamarind 1 inch Piece
Mustard Seeds a Pinch
Cumin Seeds a Pinch
Salt 1/2 – 1 tsp
Oil 1 tsp

Recipe Method

Remove stems, wash and soak the dried red chiles in warm water for around half hour.
Peel and soak garlic cloves in the same bowl.
Add tamarind to the same bowl as dried red chili and garlic to soak.
Strain and grind the dried red chili, tamarind, garlic and salt into coarse paste.
Heat oil in a pan, add mustard seeds and cumin seeds.
When mustard seeds start spluttering, add the ground dried red chili paste.
Fry briefly for couple of seconds and remove from heat.
Serve dried red chili chutney with bhakari or with steamed rice and ghee or with dal rice etc…
Notes: Soak the red chiles well before using.

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Aubergine Pickle Recipe

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Recipe Ingredients

3 onions , chopped
100g chunk ginger , peeled and finely chopped
2 tbsp vegetable oil
1 tbsp yellow mustard seeds
1 tbsp ground cumin
10 curry leaves
3 tbsp tomato puree
3 tbsp tamarind paste from a jar
1kg aubergine , diced
150g raisins
200g soft light brown sugar
250ml malt vinegar

Recipe Method

Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato puree and tamarind and fry for a few mins more.
Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilized jars and seal.

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