SWEET TAMARIND CHUTNEY

This is a very popular dip served in India with snacks such as Samosa, Onion Bhaji, Spinach Pakode, Cheela, Dahi Bada etc. You can make this chutney in advance and use it within a month’s time, store in the refrigerator or fridge.

Serves: 2 – 4 people

Cooking Time: 10 mins

INGREDIENTS:

Sugar 6tbsp

Cumin Seeds 1tsp

Red Chilly powder ½ tsp

Black Salt ½ tsp

Asafoetida (Heeng) a pinch

Dry Mango Powder 2 tsp

Tamarind Pulp 1 tsp

Water 6 tbsp

Salt to taste.

Oil ½ tsp

METHOD:

In a small saucepan, add oil let it heat for 30 sec and then add asafoetida, cumin seeds and let it crackle. 

After a min add all the remaining ingredients except tamarind pulp.

Reduce the flame and cook for 5 mins. Check if the sugar has dissolved, if not cook till the sugar dissolves.

Add the tamarind pulp and cook for about a minute and let it cool. Your sweet tamarind chutney is ready to be relished.

Note: The sauce will thicken when allowed to cool, if you like dripping consistency then add double the quantity of water.

GOBHI KORMA WITH SOYA NUGGETS

INGREDIENTS

Cauliflower finely chopped  1 cup
Soya nuggets boiled  10-12
Ginger garlic paste  1 tbsp
Tomato puree         1/4 cup
Red chilly powder   1/2 tsp
Turmeric powder         1/2 tsp
Garam masala         1/2 tsp
A pinch of asafoetida (hing)
Cumin seeds           1/2 tsp
Salt to taste

For Garnishing

Chopped coriander

METHOD

Heat oil in a pan.Add asafoetida (hing) & cumin seeds let it crackle.
Then add  tomato puree, turmeric powder and chilly powder. Fry for 4-5 mins untill the oil separate.
Add soya nuggets, cauliflower and salt. Cover the lid & keep it on slow flame for another 5-6 mins. Now add garam masala and mix well.
Garnish it with chopped coriander & serve hot with parathas.

SAMOSA

INGREDIENTS:

This is the most popular North Indian Snack. The following recipe will make 20 to 25 Samosas.

SAMOSA

FOR THE DOUGH

All purpose Flour (Also called Maida): 400gms
Oil : 100 ml
Oil for frying (Can use refined or Olive oil)
Salt : 1 tsp
Carom seeds(Ajwain): 1tsp (Optional)
Lukewarm Water (Pani) : 1/4 cup

FOR THE FILLING

Boiled Potatoes : 3 or 4
Boiled Peas: 1/2 cup
Green Chilly : 1 chopped
Cumin(Jeera) : 1 tbsp
Asafoetida(Hing): 1 pinch
Dry Mango powder(Amchoor) : 1tbsp
Red chilly powder(Laal Mirch) : 1/2 tsp
Coriander Powder (Dhaniya powder) : 1 tbsp
Cottage Cheese diced in small cubes : 50 gms (optional)

   METHOD:

     Combine all the ingredients for the dough except water. When you see the oil has been properly mixed with flour then start adding little water and knead. Remember to add little water at a time as we want the dough to be firm. Once it is done cover it with a wet muslin cloth and put aside.

         Now add oil in a sauce pan or Kadahi, When hot add cumin seeds, asafoetida, peas, green chilly and potatoes. Mix it for a minute simmer the gas and add red chilly powder, Dry mango powder, Coriander powder, Salt and mix. Cook for about 2 mins. Add the Cottage cheese and cover the mixture with the lid for 5 to 7 mins till it gets a nice light brown color and the spices are properly coated on the potatoes.

       Divide the dough in about 8 to 10 balls. Spread each ball with the help of a rolling pin and then cut it in the centre through its diameter. You would have two semi circles, now spread a little water on the edge pick it up and fold it in a conical shape between your thumb and first finger. Stuff it with the potato filling and the close it overlapping the layer on the top. It would look like a triangle. Repeat till all the dough is finished.

      Put Oil in a pan for frying let it heat for about 10 to 12 mins and then lower the gas and put the samosa and fry at medium heat till golden brown. Take them out in an absorbent paper so that the extra oil is soaked. Serve them hot with mint chutney or saunth. Alternatively you can also bake them for a healthier option.