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Chutneys / Dips Recipes
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Total:
11 | Displaying: 1 - 11 |
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1. Cut tomatoes in quarters and puree them in food processor or blender. Then force the mixture through a fine sieve, pressing hard on solids. Discard the solids. 2. Puree the onions and combine with tomato puree in a large stainless steel kettle. 3. Cook over low heat until it is reduced by half, stirring occasionally. 4. Meanwhile place vinegar, garlic, allspice, cloves, cinnamon, peppercorns and celery seed in a small saucepan and simmer covered over low heat for 20 minutes to steep spices in the vinegar. 5. Strain the spiced vinegar and while stirring pour about half the spiced vinegar, sugar, Tabasco and salt into the tomato mixture. Stirring constantly, simmer the mixture, until very thick. adjust the seasoning with salt, sugar, Tabasco, or spiced vinegar. Ketchup may be made 10 days ahead and chilled, covered. Serves: 10 People. Preparation Time: 20 minutes. Cooking Time: 65 minutes.
Updated: 26/09/2006
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1. Grind all the above ingredients together to a fine paste without adding water. 2. Add 2-3 tablespoons of lemon juice, if you wish a sour taste. Serve Cold. Preparation Time: 10 minutes. Serves: 4 People.
Updated: 26/09/2006
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1. Place the egg yolks, mustard, vinegar and a seasoning of salt and pepper in a bowl. 2. Whisk the egg yolks and seasoning to blend, while the machine is running, begin to pour the oil very slowly. 3. Whisk all the time as the mayonnaise begins to thicken. The oil should be poured directly on to the whisk so that it is immediately incorporated into the mixture. 4. When all the oil is added, the mixture will be very thick. 5. Whisk in boiling water, this will give the mayonnaise a lighter color and a slightly softer consistency. 6. Covered and store in the refrigerator, but remember fresh mayonnaise does not keep long, especially in summer! Note : Recipe can be halved. Corn oil or sunflower oil can be used, if someone doesnt like the sharp taste of olive oil. When making mayonnaise, avoid using eggs that are cold from the refrigerator. This often causes mayonnaise to curdle. Lemon juice can be used instead of vinegar. A lighter salad oil like sunflower or Soybean can be used instead of olive oil. Preparation Time: 20 minutes. Serves: 8 People.
Updated: 26/09/2006
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1. Soak Imli in water for two hours or until soft. 2. Remove seeds and put it in a small saucepan. Add sugar, kish mish, chili powder, salt and food color. 3. Cook on medium heat ten minutes or until thick. keep aside to cool slightly. 4. Place it in a food processor or blender and blend to a smooth paste. 5. It is now ready to be served with Nan. , Samoosa or Pakora. Preparation Time: 10 minutes. Cooking Time: 15 minutes. Serves: 6 People. Serve Cold.
Updated: 26/09/2006
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Mix all the ingredients and cook them till the sauce becomes thick. Keep stiring it continuously. Cook until it reaches desired consistency. Cooking Time: 10 minutes. Serves: 4 People.
Updated: 26/09/2006
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Place all the ingredients except yogurt in a food processor or blender and blend to a puree. Mix well in yogurt. Preparation Time: 10 minutes. Serves: 6 People. Serve Cold.
Updated: 26/09/2006
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Place all the ingredients in a blender or food processor and blend to a coarse purree. Preparation Time: 10 minutes. Serves: 6 People.
Updated: 26/09/2006
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1. Wash and peel the eggplant. Cut into oval slices, 1cm thick. Dab the slices with flour. 2. Heat oil in a frying pan and fry until light brown in color. Drain off oil and place on absorbent kitchen paper. 3. Add a little water to the yogurt and stir with a fork until smooth and creamy. Add crushed garlic, green chilies, salt and mint to it. Mix well. 4. Arrange the eggplant's slices in a serving dish and cover with yogurt mixture. Sprinkle with chat masala. Serve with a variety of Rice Preparation Time: 10 minutes. Cooking Time: 15 minutes. Serve Cold.
Updated: 26/09/2006
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1. Peel, core and cut apple into small cubes. Add water, salt, red chili powder, and black pepper to apple cubes and bring to boil, simmer until very soft. 2. Add sugar and cook on medium heat, until sugar is dissolved and the mixture is a bit thick, about 2 minutes. 3. Add food color, vinegar and boil for another minute. It is now ready to serve. Serves 4 people. Preparation Time: 10 minutes. Cooking Time: 15 minutes.
Updated: 26/09/2006
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Blend all the ingredients and 2 tablespoons water in blender or processor. Blend in more water if necessary to make smooth paste. (Chutney can be made 2-3 day ahead. Cover and refrigerate.) Serves 6 people. Preparation Time: 10 minutes. Serve Cold.
Updated: 26/09/2006
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1. Add water, salt, red chilli powder, and black pepper to dried plums and boil till they get soft. 2. Add sugar and cook on medium heat,until it dissolves and the mixture becomes a bit thick, about 8-10 minutes. 3. Add food color, viniger and boil for an other minute. It is now ready to be served with Nan. Serves 6 people. Preparation Time: 20 minutes. Cooking Time: 20 minutes.
Updated: 26/09/2006
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