aloo bonda:

2 Large Boiled, Mashed Aloo (Potatoes)
1-2 Green Chilies (chopped)
1tbsp Coriander leaves (finely chopped)
1cup gram flour
Salt to taste
Red chili powder to taste
1/4th tsp Garam Masala powder
1/4th tsp turmeric powder
Oil for frying



How to make aloo bonda:


Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well.
In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
Make small balls of aloo (potato) mixture.
Dip each ball in the batter and deep fry them till golden. brown
Serve aloo bonda hot with chutney

Corn Onion Soup

Ingredients

2 spring onions, chopped (whites and greens separated)
1 cup sweet corn kernels
2 cloves garlic, chopped
1 teaspoon oil
to taste salt and pepper

Method

Combine the sweet corn with 1 cup of water and blend into a purée.
Heat the oil in a non-stick pan, add the spring onion whites and sauté for 2 to 3 minutes.
Add the garlic and the puréed corn and sauté for 5 to 7 minutes till the corn purée is cooked.
Add 2½ cups of water and bring to a boil.
Add the spring onion greens and simmer for 2 to 3 minutes.
Season with salt and pepper and serve hot.

Cream Of Mushroom

Ingrediantes:

Mushrooms 250 gms.
Onion 2 (medium size)
Potato 1 (medium size)
Fresh Cream 100 gms.
Butter 2 tbsp.
Salt to taste
black Pepper to taste



Method:
Cut mushrooms, onions and potato in small cubes
Heat the butter and saute onion and mushrooms for 5-6 mins.
Add potatoes and cook for 3-4 mins.
Add 6 cups water and cook till well done
Blend in liquidizer and the filter it
Add Salt, black pepper and cream
Serve hot.

Cream of Vegetable Soup

For the Stock :

Onions 3 (medium)
Potato 3 (medium)

For the Topping :
Onion 1 (finely Chopped)
Mix. Vegetable 1 cup
(french beans, carrots, peas)
Butter 1 tbsp
Fresh Cream 2 tbsp
White Sauce 2 cup
Cheese 2 tbsp
Salt, pepper to taste

Method :
Stock - Cut large pieces of onion and potato
Add 6-7 cup water and pressure cook it
When cooked, put in liquidizer and then filter it

Topping - Melt the butter and cook the onion for 1 min.
Pour the stock and cook for 5 mins.
Add Vegetables, cream, White Sauce, Cheese , Salt and black pepper
Stir it well
Cook for another 10 mins.

Vegetable Clear Soup

Lettuce leaves 3 nos.

Spinach 2 nos.

Carrot (Chopped) 1/2 Cup

Green Onion (Chopped) 1/2 Cup

Mushrooms (Chopped) 1/4 Cup

Cauliflower ( chopped) 1/2 cup

Soya Sauce 1 Tsp.

MSG 1/2 Tsp.

Oil 3 Tsp.

Salt to taste

Method:

Tear the lettuce and spinach in big pieces.

Heat the oil, add green onions, mushrooms, carrots, cauliflower and MSG. Cook for 2-3 mins.

Add Spinach and lettuce and cook for 1 min.

Add 7 cups of water and bring it to boil.

Add soya sauce and salt.

Before serving, sprinkle some green onions.

Creole Soup

Stock:

Onion (Medium) 3

Potatoes (Medium) 3

Tomatoes (Medium) 3

Topping:

Onion (Chopped) 1

Green Pepper(chopped) 1

Tomatoes (Chopped) 2

Tomato Sauce 2 Tbsps.

Red Chilli powder 1/2 Tsp.

Oil 2 Tbsps.

Salt to Taste

Black Pepper to taste

Method:

Stock: Coursely cut all vegetables and pressure cook with 6 cup water. Blend them.

Topping: Heat oil, saute onion for 1 min.

Add green peppers and tomatoes and cook for another 2 mins.

Add stock and boil for 10 mins.

Add tomato sauce, salt, chilli powder and black pepper,

Serve hot with breadsticks.

Green Chutney

Ingredients
chopped mint leaves 2 cups
chopped coriander 1 cuplarge
onion( sliced ) 1
lemons (juiced) 1-2 tsp,
sugar 1 Tspgreen
chillies 4-6
salt to taste
Method:Combine all the ingredients and grind to a smooth paste in a blender using very little water. Refrigerate and use as required.

Sweet Chilli Chutney

Ingredients

25-30 Kashmiri red chillies (broken)
1 cup Vinegar
1/2 cup Sugar
1 tbsp Oil
1/2 inch Ginger (chopped)
15-20 cloves Garlic (chopped)
to taste Salt
1/2 tsp Black salt
1 tsp cumin seeds (Roasted)

Method

Slit and remove most of the seeds and the white pith from the chillies.

Add vinegar and soak for about half an hour.

Grind to a fine paste.

Take sugar and half a cup of water in a pan and cook till sugar dissolves.

Add chilli paste to the sugar syrup and mix.

Let it cook on medium heat.Heat oil in another pan.

Add ginger and garlic and sauté.

Add salt and black salt to the red chilli mixture and mix well.

Add the sautéed ginger-garlic and mix.

Add crushed roasted cumin seeds and a little water.

Mix and cook for around five more minutes.

Cool and store in sterilized bottles.

Tamarind Chutney (Khaati-meethi chutney)

Tamarind 1 Cup

Jaggery 1/2 Cup

Sugar 2 Tbsp.

Red Chilli Powder 1/2 Tsp.

Black Pepper Powder 1/4 tsp.

Roasted cumin powder 1 Tsp.

Cloves 2-3

Warm Water 2 cups.

Oil 1 Tsp.

Salt to taste

Method:

Remove the seeds and soak the tamarind in warm water for 25-30 mins. Take the pulp out

Heat oil, add cloves

Add pulp, jaggery, sugar, red chilli powder, black pepper powder, cumin powder, salt.

Cook for 8-10 mins.

Blend the chutney in blender.

Store in refrigeratore in a air tight container.

Besan Chutney

Besan Chutney
Besan Chutney
Ingredients
Besan 1 cup
Water 3 cups
Green chillies 10 slit length wise
Hing a small pinch
Mustard 1/4 t.spoon
Salt 1 t.spoon
Lemon Juice (1 lemon)

Method
Make a batter with besan, salt and 2 cups of water, and keep it
aside.
Fry mustard, hing, and green chillies in oil for a few minutes
and then add 1 cup of water. Let it cook for a few minutes. Now
add the besan batter and keep stirring until the besan gets
cooked.

pineapple chutney

Ingredients

- 1 Large Pine Apple
- 0.5 Cup (grated) Coconut
- 1 Cup Sugar
- 0.5 Cup Raisins
- 0.5 Cup Dates
- 1 Tsp or to taste Salt
- 2 Inch piece Ginger
- 2 Whole Whole Red Chili
- 0.5 Tsp Panch Phoron
- 1 Lemon


Instructions

1. Cut pine apple to small pieces or you can use tinned pine apple.

2. Grate coconut and ginger.

3. Heat oil, add panch phoron and red chili and when splutters add pine apple pieces and cook for a minute.
4. Add sugar, salt, raisins, dry dates, juice of one lemon, ginger and half cup water or the pineapple juice if using tinned pineapple. Cook till thickens. Stir occasionally.
5. Cool and serve after meal

Dry Garlic Chutney

1/3 cup garlic cloves, peeled
1/4 cup dried coconut, grated (kopra)
2 tablespoons chili powder
1 teaspoon oil
salt


1. Heat the oil in a pan and sauté the garlic and coconut for 2 to 3 minutes over a medium flame.
2. Cool, combine all the ingredients in a blender and grind till it is a smooth paste.

Dahi Pudina Chutney

Ingredients

1-2 tbsp lemon juice
1 tsp sugar
1/2 tsp salt
6-8 green chillies
1 cup yoghurt whipped
1 tsp garlic
2 tbsp fresh coriander leaves
1 small bunch mint leaves

Directions

Grind mint leaves, green chillies, coriander leaves, salt, garlic and sugar together till it becomes a thick paste. Fold in the yoghurt and lemon juice. Refrigerate for at least 1 hour

Peanuts Chutney

Peanuts-50 grams
Red chillies-6
Asafoetida powder-1/2 tsp
Scraped Coconut-2 tsps
Medium sized onion-1
Tamarind-lemon sized soaked in the water.
Salt-to taste


Heat little oil in the pan and fry the red chillies,asafoetida,peanuts.

Then grind it along with the scraped coconut,tamarind[squeezed],salt.

Then garnish with fried urad dhal,mustard seeds and Bengal gram.

Decorate with coriander leaves.

Coriander Chutney with Tomato

Fresh coriander leaves(cilantro) - 1 cup
Tomato - 1 large
Grated coconut - 1/2 cup
green chillies - 2
tamarind - a pinch
Salt - to taste



Wash fresh coriander leaves and pick the leaves from the stem.Cut the tomato into medium sized pieces.Add the other ingredients and grind it in the blender into a thick paste.

Heat 3 spoons oil in a fry pan, add mustard seeds.When it splatters, add urad dal.Add the ground paste and fry till the raw smell dissappears

Spicy Mango Chutney

3 large sweet mangoes, slightly ripened
1 tsp lemon rind, minced finely
1 tsp lemon juice
10 green chillies
1/2" piece ginger, minced finely
1 tsp cumin seeds
1/2 tsp saunf (fennel) seeds
1 tsp coriander seeds
1 tsp mustard seeds
A pinch of hing (asoefetida)
Salt to taste
6 tsp cooking oil



Peel the mango and cut it into small chunks.Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside.Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle. This is how powders are traditionally made.But if you are of the impatient kind, go aheadand use the coffee grinder but make sure that the powder is a little coarse.

Set aside and Heat the remaining oil and add the hing and mustard.When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes. Add the mango, powdered masala, salt to taste, lime rinds and lime juice. Bring to a boil on a low flame. Remove from heat and let it cool to room temperature.

Store in an airtight container. If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week. Store it in airtight containers in the fridge.

Curry leaves Chutney

Curry leaves-1 ½ cups
Ginger-1/2 piece
Red chillies-6
Urad dal-1tsp
Salt-to taste
Asafoetida-a pinch
Tamarind pulp-1 tbsp
Oil-tsp



Heat oil in a pan.Fry the urad dal till light brown in colour.

Add whole red chillies and asafetida and fry for few minutes.

Remove from fire. Wash and chop the curry leaves and fry them slightly.

Ground the fried curry leaves with red chillies,asafoetida,ginger and the salt.

Radish Chutney

1 1/2 cups of grated white radish
5-6 tbsp scraped fresh coconut
3 green chillies
5-6 garlic flakes, crushed
3-4 peppercorns
1 small piece ginger
1 tsp tamarind juice
Salt to taste
1 tbsp cooking oil
1/2 tsp mustard seeds
1 sprig curry leaves



Blend together the coconut, tamarind, peppercorns, green chillies and the ginger.When it's almost smooth in texture, add the garlic, salt to taste and the grated radish.Run the blender for about 3-4 secs.

The radish and garlic should be about a quarter mashed up. Remove from the blender and season with mustard seeds and curry leaves.

mango chutney

1/2 kg mango, peeled and coarsely chopped
1 cup raisins
1 cup sugar
3/4 cup vinegar
250 gms ginger finely chopped
1 clove garlic, chopped
1 tsp salt



How to make indian mango chutney:


Mix all ingredients and give the mixture to boiling. Reduce the heat and simmer for about 45 minutes
Till the mixture thickens

banana chutney

6 Bananas (Kela), ripe
3/4 cup Vinegar (Sirka)
3 teaspoons Salt (Namak)
1/8 teaspoon of Cinnamon (Dalchini) powder
2 ground Cloves (Lavang)
2 big cardamoms (Elaichi Moti)
1/2 teaspoon Red chili pepper (Lal Mirchi)
1 1/2 cups of Sugar (Cheeni)
4 teaspoons Raisins (Kishmish)
4 teaspoons blanched Almond (Badam)

How to make banana chutney:

Peel and chop bananas.
Cook with vinegar to a pulp and then stir in sugar until it dissolves.
Remove from the fire, mi» raisins, almonds (slit into halves), salt, chili powder and ground spices.
Cool, stir and pour into clean jars and cork tightly.
Serve after 2 days.