Monday, 17 December 2012

Tamarind chutney (for Chaats)

'Chaats' is my weak point. I can indulge in 'bhel', 'shev puri', 'pani puris' anytime of the day! I remember during my college days my mom used to make this tamarind chutney and store it in fridge so that me and my twin could indulge in bhel anytime. Even today if you ever happen to open my deep freeze you will see the tamarind paste/sauce/chutney there!!
The main ingredient that is needed for any 'chaat' dish is the 'khatta-meetha' tamarind chutney/paste/sauce. It can be stored in an airtight container for over 3-4 months. 
1/2 kg seedless tamarind
1/4 kg jaggery (crushed)
2 tbs cumin powder (freshly crushed jeera is best option)
1 1/2 tbs coriander seeds powder
1 1/2 tbs red chilli powder
Dates 8-10 (seedless)
salt as per taste (black salt preferred)
Water as required to make the chuteny

  1. Make sure the tamarind is a seedless one. Soak the tamarind in 2 cups boiling water for 3-4 hours. After which grind it to a paste. Strain the tamarind pulp in a large vessel. 
  2. Add more 2 cups of water and start boiling this pulp. Add all the dry ingredients listed above. Bring the chutney to a boil. See to it that the dates and jaggery have melted completely after boiling. Let it cool down completely.
  3. Store it in an air tight container and use in all kinds of chaat items, samosas, dahi vadas etc

Wednesday, 5 December 2012

Puliyogare (Tamarind rice)

'Puliyogare' is a South Indian rice preparation made usually with leftover rice. Its a easy preparation if you have the 'Puliyogare' masala ready at home. Just add rice to the masala and the rice is ready to eat...Its that easy !!!

3 tbs white til (sesame seeds)
3 tbs dhania seeds (coriander seeds)
5-6 dry red chillies
1 tbs methi seeds (fenugreek seeds)
7-8 peppercorns
2 tbs kadipatta leaves
1 tbs jaggery
1 tsp hing (Asafoetida)
salt as per taste

For Rice preparation
2 tbs Peanuts
1 tbs chana dal
1 tbs urad dal
1 tbs kadipatta
Oil for frying (making tadka/ tempering)

  1. Soak 2 cups of tamarind in warm water for 1 hour. Extract the juicy pulp with your hands.We will need 2 cups of this pulp for this recipe.
  2. Dry roast white til, dhania seeds, dry red chillies, methi seeds, peppercorns, hing and 1 tbs kadipatta. Roast till golden brown. Make a powder in a food processor. 
  3. Heat a non stick pan and add the oil. Add the extracted tamarind pulp and the dry powder (step 2) to this pulp. Add jaggery to this pulp and keep stirring continuously till the pulp starts to leave oil from the sides.
  4. Put off the gas and let this mixture cool down completely (This is your puliyogare masala which can be stored in an airtight container for about a month)
  5. Heat oil in a pan, add peanuts, chana dal, urad dal and kadipatta. Add 2 tbs of the puliyogare masala and pre cooked rice to this tempering. Stir well. Add salt if required.

Sunday, 2 December 2012

Mutton Curry

1 kg mutton
4 medium size onions
3 ripe tomatoes
ginger garlic paste 2 tbs
2 cup curds
1 tbs turmeric powder
2 tbs red chilli powder
salt as per taste
Shaan meat masala 2-3 tbs (as per your taste) Or any other meat masala of your choice
Garam masala
2 bay leaves
4-5 pepperrcorns
3-4 cloves
2 anise seeds
3 inch cinammon sticks

Oil for frying the masala (3-4 tbs)
1/4 cup coriander leaves (finely chopped for garnishing)

  1. Wash the mutton under cold running water. Marinate the meat by adding curds, turmeric powder, red chilli powder, salt (as per taste), Shaan masala. Keep it for marination for 4-5 hours
  2. Make a fine paste of onions in a food processor. Keep aside for later use. Finely cut the tomatoes and keep them aside.
  3. Heat oil in a non stick pan and add all the garam masala as mentioned above.Let it splutter for a while and then add the onion paste. let it cook for a while and then add the finely chopped tomatoes. Cook the onions and tomatoes till they start to leave oil from the sides.
  4. Add the marinated mutton and pressure cook till 5-6 whistles. Add water if needed. Garnish with finely chopped coriander leaves
  5. Serve with rice or rotis


Palak Paratha (Indian Spinach Bread)


3 cups whole-wheat flour
2 cups of palak puree (recipe in step 1)
1 tsp coriander powder
2 garlic pods
1 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
Salt as per taste
Ghee (clarified butter) to pan-fry the parathas

  1.  Wash Palak under running water and let it dry. Blanch the Palak leaves in a non stick pan and grind the Palak along with 2 garlic pods into a fine paste in your food processor.
  2. Add the coriander powder, cumin powder, red chilli powder, turmeric powder, salt as per taste to the whole-wheat flour.  Add the palak puree and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.
  3. Divide the flour in equal size balls and make thick rotis (parathas)
  4. Take a non stick tawa, put the paratha on it for frying. Add ghee on both sides of the paratha and fry till the parathas are cooked well from both the sides.
  5. Serve with pickle or curds.