Category

Accompaniments

Category

INGREDIENTS:
1) 2 Cups Curd/Yogurt
2) 1/2 Cup Chopped Apple
3) 1/2 Cup Chopped Grapes
4) 1 Teaspoon Red Chilly Flakes
5) 1 Teaspoon Green Chilly
6) Salt to taste
7) Black pepper to taste

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Finely chop the green chilly and keep aside
* In a bowl whisk the curd to form a smooth paste
* Add in chopped apples and grapes
* Add salt, pepper, red chilly flakes and green chilly
* Mix and serve chilled with pulav, parathas, or as a dip

Bathua/Cheel bhuaji/chill bhaji/Chenpodium/lamb’s-quarter/ Paruppu Keerai is popularly found during the winter months in india. Its a wild relative of spinach plant. It is rich in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, trace minerals, iron and fibre. It is the most nutritious wild herb that people can eat.

INGREDIENTS:
1) 1 Bunch Bathua/Chenopodium Leaves
2) 3 Cups Curd/Yogurt
3) 1 Teaspoon Roasted Jeers/Cummin Powder
4) Salt to taste
5) Black Pepper to taste
6) 1 Teaspoon Sugar or Honey
7) 1/2 Cup Boondi (optional)

PREPARATION TIME: 15 minutes

HOW TO PREPARE:
* Wash and boil the bathua for 5 minutes
* When cooled, take the leaves in your palm and squeeze water
* When all extra water squeezed out, grind the leaves coarsely
* In a bowl, beat the curd till smooth
* Add water for a thinner consistency
* Add roasted jeers powder, black pepper, salt and sugar
* Rock salt can also be used here, mix well
* Add bathua and mix well
* Served chilled with boondi as a garnish

Dahi Puri is one of my favorite chaats. Its very refreshing during the summers. Best suited for people who cannot have the spicy paani served with the puris!!

INGREDIENTS:
1) 12 Pieces Fried puris
2) 1 Boiled Potato mashed
3) 1 Cup Sprouted balck grams
4) 1/2 Cup Onion Chopped
5) 3/4 Cup Sev/Bhujia
6) 1 Green chilli chopped
7) 1/2 Cup Green Coriander Chutney
8) 1/2 Cup Red Imli/Tamarind Chutney
9) 1 Teaspoon Roasted Jeera/Cummin Powder
10) Salt as required
11) Red Chilly powder as required
12) Chaat Masala as required
13) 1 Cup Plain beaten Curd
14) Coriander for garnish

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* In a bowl mix potatoes, sprouts and onions
* Add Salt, red chilly powder, chaat masala and green chilli chopped
* In a plate keep all puris and break a hole in them with your thumb
* Put the potato sprout mix in the puris equally
* Pour Chilled Curd on all the puris
* Pour Tamarind chutney and green chutney generously over them
* sprinkle chaat masala, salt, red chilly powder and jeera powder
* Garnish with generous amount of sev and coriander leaves and serve
* I avoided all greens as i dont like them on dahi puris!!

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INGREDIENTS:
1) 1 cup fresh paneer/ cottage cheese cubes
2) 1 Cup Green Capsicum chopped
3) 1 Cup Onion Chopped
4) 1 Cup Tomato Chopped
5) 1/4 Cup Fresh Coriander Chopped
6) 2 Green chillies finely chopped
7) 1 Lemon juice
8) 1 Tablespoon honey
9) 1 Teaspoon Jeera/Cummin powder
10) Salt to taste
11) Black Pepper to taste
12) 1 Tablespoon soya sauce
13) 1 Teaspoon Mustard sauce

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* dice the paneer into cubes and keep aside at room temperature
* In a bowl, mix rest of the ingredients and refrigerate for half an hour
* Pour the mix on the serving dish and spread it
* Place the paneer cubes on the salsa
* Sprinkle salt or Chaat Masala on top and serve

INGREDIENTS:
1) 5 Tomatoes
2) 2 Tablespoon Oil
3) 1 Teaspoon nigella seeds
4) 1 Teaspoon Mustard seeds
5) 1/2 Teaspoon turmeric powder
6) Salt to taste
7) 2 Whole dried red chillies
8) 5 – 6 Dates/Khajur Chopped
9) 1″ Grated Ginger (Optional)
10) 1/4 Cup Sugar/Jaggery

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* In a pan heat oil, add red chilli, mustard and nigella seeds to it
* Let the seeds to crackle and add dates, cook for few minutes
* Add Chopped tomatoes and cook with closed lid, till water from tomatoes disappears
* Add grated ginger and jaggery after few minutes and cook , stirring occasionally
* Cook till the chutney thickens and everything blends
* You can blend it if you wish to have a smooth consistency
* Bengali tomato chutney is ready and can be served

INGREDIENTS:
1) 1 Bunch Coriander Leaves
2) 1 Bunch Mint Leaves
3) 1 Lemon Juice
4) Salt to taste
5) 1 Green Chilli
6) 5-6 Garlic Cloves
7) 1 Tomato Chopped

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* Wash the coriander and mint leaves and drain the excess water
* Chop the leaves and keep it in the mixer jar
* Add Chopped tomatoes, garlic cloves and green chilli
* Grind it for 2 mins, open the jar
* Add salt, and lemon juice and grind again into a fine paste
* If you want more sour, add more lemon juice or amchoor/dry mango powder
* Serve Chilled as an accompaniment to a meal

INGREDIENTS:
1) 100 pcs or 2 Kg Amla
2) 3 Kg Sugar
3) 2″ Dalchini / Cinnamon
4) 20 Green elaichi/ Cardamom
5) 2 Teaspoon Kali mirch powder/ Black pepper powder
6) 8 Teaspoon Saunf/Fennel

PREPARATION TIME: 4 Days

HOW TO PREPARE:
* Wash Amlas and prick holes in them with a fork or knife and keep aside
* In a pan boil water and add Amlas to it
* Boil Amlas for 10 minutes, drain and keep aside
* Again boil water and add Amlas to cook for 10 more minutes
* This is done to remove excess bitterness from Amlas
* Drain the water, keep Amlas in strainer for a day till water is drained
* In a pan, add sugar and 1 liter of water and let it boil
* Add Dalchini, Elaichi, Kali mirch, and Saunf to water
* Finally add Amlas and cook for 20-30 minutes till Amlas get soft
* When cooled down, take out the Amlas and keep it in a bowl or a jar
* Boil the rest of the sugar syrup till it gets thick(Like 2 tar chashni)
* Add this thick syrup to the Amlas, and close the jar
* Amla Murrabba is ready and can be used for a month or two