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Ingredients :
  • 1/4 cup tamarind
  • 1 cup Jaggery
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp red chilli powder
  • 2 cups water
  • salt to taste

Method :

Remove seed from tamarind. Soak it in 1¼ cup hot water for 60 minutes.Mash tamarind in water and strain through a metal colander and discard fibers. Press mashed tamarind with spoon while straining to get more pulp out.Transfer tamarind pulp to pan and add jaggery in it. Bring it to boil and cook on medium flame until jaggery dissolves completely.Add red chilli powder, cumin powder and salt, mix well. Taste for sweetness and add more jaggery if you want to make sweeter chutney.Turn off flame and allow it to cool at room temperature.
  • Jaggery (Molasses
 



Ingredients:

  • Dates – 1/2 cup
  • Tamarind – 1/4 cup
  • Jaggery (Molasses) – 1/2 cup
  • Red chili powder – 1/2 tsp
  • Roasted Cumin powder – 1/2 tsp
  • Dry Ginger powder (sonth / sukku) – 1/4 tsp
  • Black salt – 1/4 tsp
  • Water – 2 cups
- See more at: http://www.ticklingpalates.com/2013/05/date-tamarind-chutney-recipe-sweet.html#sthash.hCFo7Lz0.dpuf

Ingredients:

  • Dates – 1/2 cup
  • Tamarind – 1/4 cup
  • Jaggery (Molasses) – 1/2 cup
  • Red chili powder – 1/2 tsp
  • Roasted Cumin powder – 1/2 tsp
  • Dry Ginger powder (sonth / sukku) – 1/4 tsp
  • Black salt – 1/4 tsp
  • Water – 2 cups
- See more at: http://www.ticklingpalates.com/2013/05/date-tamarind-chutney-recipe-sweet.html#sthash.hCFo7Lz0.dpuf
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Ingredients :

  • 1 cup whole wheat flour
  • 1 Tbsp Tamarind Chutney 
  • 1 Tsp Garam Masala
  • Water (lukewarm) as reqd to form a dough
  • 1/2 teaspoon or as reqd salt
  • 1 teaspoon oil
  • Oil to deep fry

Method :

P.N. : Tumarind Chutney recipe :http://mumsdeliciouscuisine.blogspot.in/2013/12/tamarind-chutney.html

Mix whole-wheat flour and all ingredients . Add water as needed and  make tight dough.Dough for puri should be firm but smooth.Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.
Then divide dough into small balls.

Roll balls and spread some poppy seeds on it and roll once again.

Deep fry in oil and serve hot the chatapata puri.



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Ingredients :
  • 1/2 cup sago (sabudana)

  • 1 cup boiled and mashed potatoes 
  • 1/2 tsp or as reqd red chilli powder 
  • 1/2 tbsp lemon juice
  • salt to taste

Method :
Wash the sabudana. Drain and keep aside for about 4 hours. If necessary, sprinkle a little water to moisten the sabudana.


Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough.


Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.


Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.Serve hot with curd or green chutney.


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Ingredients : 
  • 200 gram Paneer 
  • 1 cup Half cooked Peas
  • 2 medium Chopped Onion
  • 2 large Chopped Tomato 
  • 2 tablespoon Ginger garlic paste 
  • 2 cups Cooked Rice
  • 2-3 Cloves
  • 1"  piece  Cinnamon
  • 2 Cardamom
  • 2 teaspoon Jeera
  • 2 Bay leaves
  • Oil+Ghee-3 tablespoon
  • Few Chopped Cilantro
  • 1 teaspoon Red chilly powder
  • 1 teaspoon masala
  • 1/4 teaspoon Turmeric powder
  •  Salt-To taste

 Method :
 Soak rice for half an hour.Drain all water,roast the rice with teaspoon of ghee.Bring 4 cups of water to boil,add cloves,cinnamon and salt.Now add the roasted rice and cook till it cooks.Once it cooked drain all water,close the lid and keep aside.
Cut the paneer in to small bite pieces and shallow fry it with little oil.Keep aside.

Heat oil&Ghee in a Non-stick pan.Add black cardamom,jeera and bayleaf.roast it well.Add ginger garlic paste and fry.Add onion fry till gets soft.



Then add the tomato and fry till get mushy.In this stage add the dry powders,turmeric powder,red chilly powder,Garam masalaMix it well.Add salt to taste.Now add peas together,mix and close the lid for 3 min.


Once peas turned little soft add the paneer cubes and give a nice mix.Now turn the stove in to medium and add the cooked basmathi rice and give a fine mix.


Coat the rice with all masalas.Finally add some cilantro on top.Serve hot with Onion Raitha or Any Veg Gravy
 

 
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Ingredients :
  • 200 gram ginger roots
  • 300 gm powdered sugar
  • 100 gm Khova or1 Cup milk with cream
  • 1 tsp ghee
  • 1-2 drops of kesar syrup for color

Method :

Wash and peel the ginger root. Cut into small pieces. . Add ginger pieces into a blender and Blend well and make a fine puree.Keep a steel plate ready. Grease it with some ghee.
Heat ghee into a deep saucepan. Add ginger mixture along with khoya or milk with cream, mix well.


Cook over medium-high heat. You can add 1-2 drops of kesar syrup for color if required.Keep stirring and do not let the mixture settle at the bottom.
Mixture will thicken . You will notice whitish froth around bubbles. Now within couple of minutes the mixture will be ready to spread. The mixture will gather in the center.Off gas and after 2 minuted add powdered sugar to mixture and mix well..




Immediately spread the mixture on greased plate and spread with spatula or greased flat based bowl.

Cut into 1 inch squares.


Let it cool down. Separate these vadis / cubes , and keep in airtight container.


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