Amli-Tamarind chutney.

Amli-Tamarind chutney- A tangy sweet and sour chutney that is a must for all savory and snack dishes in the Indian Kitchen.

Ingredients:

16 oz tamarind pulp(without seeds)

12 oz dates(without seeds)

2 teaspoons chilli powder

2 teaspoons salt

3 cups water

Method:

1.Soak the tamarind and dates in 3 cups hot water overnight.

2. In the morning squeeze throughly the tamarind pulp and dates to release the fibres,skin and husk.

3.Strain the tamarind /date mixture, squeezing all the pulp out and leaving behind the fibres, husk and skins.

4.Transfer the strained mixture to a bowl and discard the fibres,husk and skins of tamarind.

5.Add the salt, sugar and chilli powder and mix throughly ,adjust seasoning as necessary.(Amli chutney should taste tangy,spicy sweet and sour.Add a little water to get the desired consistency.

6.Transfer to a serving dish.

NB-(If you don't want to use dates then the sweetness can be achieved by using 4 oz jaggery-gor)

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Sweet red pepper chilli sauce.

Green Coriander chutney

Green Coriander chutney- A very versatile chutney that is must in any indian kitchen as it accompanies most chaats and savory dishes. A blend of fresh coriander, green tangy mangoes and fiery green chillies gives this chutney a vibrant green colour with a sweet and sour taste.

Ingredients:

1 large bunch fresh coriander

15 green chillies (adjust to personal taste)

1 medium raw mango

Juice of 1 large lemon

1 teaspoon salt

2 teaspoons sugar

2 tablespoons water

Method:

1. Wash the coriander bunch and cut off the root ends but leave some stalks.

2. Chop the coriander coarsely.

3. Deseed the chillies and chop coarsely

4. Dice the mango into small pieces leaving the skin on.

5. Place the corriander,chilies and mango into a food processor.Add water

6. Blend the ingredients to a fine puree.

7. Add the lemon juice, sugar and salt and mix throughly.

8. Adjust seasoning if necessary.(Chutney should be hot sweet and sour.)

Transfer to a serving dish.

(If refrigerated it will keep for up to a week. Can also be frozen for later use.)
NB -Substitute chillies with green bell pepper if desired.

Red Chori-Adzuki Beans curry.

Red Chori-Adzuki beans-Low in cholesterol , high in protein this bean has a rich nutty flavour.When cooked  with aromatic spices Adzuki beans  makes a delicious  rich and creamy curry that is perfect to serve with rice or rotis.

Ingredients:

1 cup dry adzuki beans

2 pints water

1 teaspoon garlic paste

1 teaspoon salt

1 teaspoon chilli powder

1/2 teaspoon mustard seeds

1/2 teaspoon turmeric powder

1/2 teaspoon coriander powder

1/2 teaspoon cumin powder

2 medium tomatoes blended to a puree

1 teaspoon tomato puree

2 tablespoons olive oil

Method:

1. Soak the adzuki beans over night in two pints water.

2. Next day pressure cook the beans till they are tender.

3. In a pan heat the oil, when hot add the mustard seeds, once they begin to splutter add the garlic paste and saute  for few minutes.

4. Add the blended tomatoes, tomato puree, salt,coriander powder, cumin powder, turmeric and chilli powder.

5. Cook the gravy till tomatoes and spices in fuse and tomatoes start to leave the oil.

6. Add the pressured cooked beans and all the liquid that they were cooked in to the tomato gravy.

7. Simmer for 5 minutes.The curry should have a thick gravy.Add a little more water if needed.

8. Garnish with green chillies and lemon slices.

Serve  the curry topped with a squeeze of lemon juice with hot rotis.

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Black Eyed bean curry

Milkshakes.

Milkshakes-Creamy , thick, smooth, refreshing and simply delicious.

Ingredients:

For Vanilla Milkshake:

1/2 pint milk

4 scoops vanilla ice cream

1/2 teaspoon vanilla essence

Grated chocolate for topping.

For Strawberry milkshake:

1/2 pint milk

4 scoops vanilla or strawberry ice cream

8 strawberries

1 teaspoon sugar (add if strawberries are a little sharp)

2 strawberries for garnish

Method:

For vanilla milkshake:

1. Add the milk and ice cream into a blender jug .

2. Add the vanilla essence and blend.

3. Pour into 2 tall chilled glasses and sprinkle with grated chocolate.

For Strawberry Milkshake:

4. Hull and chop the 8 strawberries into small pieces.

5. Add the strawberries to a blender jug.

6. Add the ice cream, sugar and milk.

7. Blend till smooth and creamy

8. Pour into tall chilled glasses and garnish with remaining strawberries

Serve Milkshakes immediately.

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Banana Milkshake.

Khichi- Rice flour dumplings.

Khichi-Spiced dumplings made from rice flour and steamed. Khichi is traditionally eaten with drizzle of oil and a sprinkling of chilli powder. Paper thin chapattis can be made from these dumplings and sun dried to make them hard and crispy which later can be deep fried to make papdi (rice flour pappadams)

Ingredients:

1 cup Rice flour
2 cups water
1 tablespoon whole cumin
1 teaspoon powdered cumin
6 green chillies finely minced
1.5 teaspoons salt
½ teaspoon ajwain
½ teaspoon soda bi carbonate

For serving:

Pinch chilli powder
1 tablespoon sunflower oil.


Method:

1. In a large pan boil the water, add the ajwain, whole cumin, cumin powder, salt and soda bi carbonate and green chillies.
2. Bring water to boil and simmer it for 5 minutes.
3. Add the rice flour and stir with wooden spoon till all the water is absorbed with the rice flour and it forms a dough.
4. Remove from heat and cool slightly. (Until you can handle the dough)



5. Knead the dough and make small golf ball sized balls from it and then flatten them to make patti shapes. Push your thumb in the centre to make a hole like a doughnut shape.
6. Place the patties in a steamer and steam for 30 minutes.
Serve hot with a drizzle of oil and a sprinkle of red chilli powder.



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