Raita

Ingredients:-

2 ——- Medium sized cucumbers 1 litre ——- Natural yogurt Freshly ground black pepper 2 tsp ——- Salt Chopped fresh mint

Method:-

1. Use electric beater to mash yogurt.
2. Peel the skin of fresh cucumbers and grate them.
3. Mix with the yogurt and add the salt, pepper and mint.
4. Serve as a supporting dish with biryani or pulao

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Imli ki chutney

Ingredients:-

• 50 gms —– Imli ( Tamarind )
• 30 gms —– Sugar
• 1 cup —– water
• Few drops —– Red food color.
• 2 tsp —– Raisin ( kishmish )
• 1/4 tsp —– Red chili powder
• Salt —– to taste

Method:

1. For soften the imli soak it in water for about 12 hours. Remove seeds.
2. Put imli in a pot with all ingredients and cook for 10 minutes.
3. Now grind it to make a paste.
4. Server with Samosa or Pakora

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Green chutney

Ingredients:-

• 1 tbsp ——– Onions, chopped
• 4 ——– Green Chilies, chopped
• 2 flakes of Garlic, peeled & chopped
• Half inch piece of Ginger, peeled & chopped
• 6 tbsp ——– Fresh Coriander leaves, chopped
• 2 tbsp ——– mint leaves, chopped
• 2 tbsp ——– Grated Coconut
• 1 tsp ——– Cumin Seeds
• 1 tsp ——– Mustard Seeds, fried in oil till splutter
• Salt ——– to taste
• Lemon Juice ——– to taste

Method:

1. Grind all ingredients except mustard seeds, lemon juice and salt. You need some water to make a fine paste of ingredients during grind.
2. Now transfer this paste into a bowl and adjust the uniformity using a little amount of water.
3. Pour the prepared mustard seeds on the chutney.
4. Add lemon juice and salt and serve with Pakora or Samosa.

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Plum / Aalo Bukharay ki chutney

Ingredients:-

• 1/4 kg —– Dried plums (aaloo bukharay)
• 2 cups —– Water
• 1/2 cup —– Sugar or to taste
• Salt —– To taste
• peppers (ground) —– To taste
• Red chili powder —– To taste
• 1/2 cup —– Vinegar
• Red food color (optional) —– One pinch

Method:

1. Add water, salt, red chili powder, and peppers to dried plums and boil till they get soft.
2. Add sugar to them and cook on medium heat, until it melts and the mixture becomes a bit thick( for about 2 minutes).
3. Add food color, vinegar and boil for an other minute.
4. It is now ready to be served with Kabab and Nan.

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Tomato chutney

Ingredients:-

• 500 gms ——- Tomatoes, peeled
• 4 tbsp ——- Lemon Juice
• 1-1/2 Tsp ——- White cumin seeds
• 1 tbsp ——- Sugar
• 3 tbsp ——- Oil
• 6-8 ——- Red chilies
• 8-10 ——- Curry leaves
• 1 tsp ——- Garlic crushed
• 1/4 tsp ——- Mustard seeds
• 1/2 tsp ——- Black pepper
• 1/4 tsp ——- Fenugreek seeds
• 1/2 tsp ——- Salt

Method:

1. Blend together all the ingredients except oil, curry leaves, mustard and fenugreek.
2. Pour and boil this mixture in a saucepan.
3. In another small pot fry curry leaves, mustard and fenugreek seeds with oil and Pour into tomatoes mixture.
4. Cool and serve immediately or store in a bottle for later use.

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Mango Chutney recipe

Ingredients

• 2 Cups ——— Sugar
• 1 Cup ——— Distilled white vinegar
• 6 Cups ——— Mangoes peeled and cut in 3/4 of inch pieces
• 1 ——— Medium onion, chopped
• Half cup ——— Golden raisin
• Quarter Cup ——— Crystallized ginger, finely chopped
• 1 ——— Garlic clove, minced
• 1 tsp ——— Mustard seed, whole
• Quarter tsp ——— Chili pepper flakes (hot)

Mango Chutney Preparation:

1. Combine sugar and vinegar in a six quart pot, bring to boil, stirring until sugar dissolves.
2. Add remaining ingredients and simmer, uncovered, for 30 to 45 minutes or until syrup and slightly thickened, stir occasionally during cooking.
3. Pour into a clean, hot jars leaving half inch head space. Process in a water bath for few minutes.

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Green Chutney

Green coriander (Dhania) (3 bunches).
Mint Leaves (Pudina) (1 Bunch).
Green Chillies (6)(or less if u want it less spicy).
Garlic 7-8 cloves.
Yogurt 1/2 cup.
Salt to taste.
Crushed red pepper optional.

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Wash the green coriander and mint leaves and along with green chillies.
Now put all these with garlic cloves in a blender to blend it coarsly.
Then add salt and crush pepper according to your taste and add yougurt to it.
Enjoy!! 

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