Imli ki chutney

Tamarind chutney is delicious with samosas, Fritters, or when drizzled over chaats like bhel puri, dahi vada, dahi puri, pani puri, or any kind of chaats.

Ingredients:

100gms cleaned Tamarind

2cups Boiling water

1cup Dates Syrup / Jaggery

2- 3 tblpsn Red Chilly powder

¾ tspn Salt

Method:

  1.   Soak tamarind in boiling water for an hour. Later squeeze out the pulp of tamarind.

  2.   Strain the pulp in a pan. You can add more water if you need thin consistency.

  3.   To this pulp add red chilly powder, salt and dates syrup.

  4.   Keep this pan on the gas and boil nicely.

  5.   Let it cool down to room temperature. Its now ready to serve or fill in the jar.

  6.   This chutney can be served with chaat items, Samosas, Pani puris, etc.

NOTE:

•         Dates syrup/ Sugar/ Jaggery can be added as per ones taste for sweet and sour.
•          This chutney can be filled in jar and stored in fridge for up-to 1 year.
•         Always use dry spoon do not bring it in contact with water or it will get spoiled.

Pani Puri Water

Ingredients:

1cup Fresh Mint leaves

1/4^th cup Fresh Coriander leaves

2-3 Green Chillies

1/2’ Ginger

1no. Small lemon

1tspn Black salt

1tspn regular Salt

1tblpsn Pani puri masala

1tspn Chaat masala

2 – 3cups of Chilled water

Some fried khara boondis (Optional)

Method:

1.   Grind mint leaves, coriander leaves, ginger and green chillies to a

fine smooth paste.

2.   Pour this paste in a big bowl. Now add 2- 3 cups of chilled water from fridge, black salt, pani puri masala, chaat masala and salt. Squeeze lemon juice to it and stir it well with the help of a spoon.

3.   Finally drizzle some boondis in the water (Optional). Now its ready to serve.

NOTE:

• Add more black salt or chaat masala if required. Keep checking the seasoning as per the taste.
• If u like really spicy water, can increase the amount of green chillies.

Manga Kichadi

This one of the most easiest and quick recipes to make. And a quick sprout for the taste buds too.

Ingredients:

1small Green Mango Peeled and diced

Half a cup freshly grated coconut

1-2 nos. Green Chilly

4-5 tblpsn Yoghurt

Salt as per the taste

For Tempering:

2 tblspn Oil/ Coconut oil

1tspn Mustard seeds

3-4nos. Dry red chilly

Few fresh Curry leaves

4 -5 nos. Small onions/ shallots

Method:

  1.   Wash and peel the green mango and dice into small cubes.

  2.   Now grind it with freshly grated coconut, green chilly and salt to a fine paste. Adding very little water while grinding.

  3.   Beat the yoghurt and mix it with the mango grounded paste.

  4.   Heat oil in a tadka pan add mustard seeds, let them splutter. Now add dry red chilly, curry leaves and sliced small onions. Fry them till onions turns golden in color.

  5.   Pour this seasoning over the kichadi and mix it gently.

  6.   Our Green mango kichadi is teady to serve.

NOTE:

• You can always increase or decrease the amount of green chillies as per your spice level.