Indian Food

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Recipes	Chutneys
	Red Chilli Chutney
Appetizers Chutneys Desserts Indian Bread Rice, Pasta and Noodles Raitas And Salads Snacks Soups and Dals Spices Subzee, Stir Fried Vegetables and Gravies Others	Ingredients 12-13 Whole red chillies 1/2 Tsp Mirchi powder 1 Onion 1 Tsp Tamarind water 1/2 Tsp Garam masala pinch of Sugar 1 inch Cinnamon 4 flakes Garlic as desired Salt Direction For Cooking Grind all the ingredients with tamarind water till soft and smooth. When done, store in an airtight container in the refrigerator.
	Mango N Grapes Chutney
	Ingredients 300 gm Raw mango 100 gm Green grapes 1 medium-sized Apple 150 ml Water 150 gm Sugar 1 inch Cinnamon 2-3 Cloves 2-3 Cardamoms Direction For Cooking Pell the mango and cut into long thick pieces. Soak in water for an hour. Peel the apple and cut into long, thick pieces. Discard the seeds. Heat water in a pan and put the mango pieces. Add all the spices and cook over a low flame for about 5-6 minutes. Add the apples and continue to cook for another 2 minutes. Add the sugar and cool till the apple and mangoes are soft. Add the grapes and cook for one minute and put off the flame. This chutney, when kept in the fridge, can last 5-6 days.
	Gonkura Pachadi
	Ingredients 2 cups Gonkura leaves 15 Green chillies 1 Big onion 2 tsp Coriander seeds 1/4 tsp Fenugreek seeds 1/4 tsp Mustard seeds 5 flakes Garlic 3 tbsp Oil a pinch Asafoetida as required Salt Direction For Cooking Pick and wash leaves. Fry leaves separately in oil till it shrinks.Heat little oil in a cooking pan, add mustard, fenugreek, asafoetida and remove when it splutters. Fry coriander seeds and green chillies and remove.Grind leaves along with roasted spices and mix diced onion, salt to coarse paste.Heat little oil, season little mustard seeds and garlic add to this paste and mix well.
	Eggplant(Vankaya) Pachadi
	Ingredients 5 Small brinjals(eggplant) 15 Red chillies 2 tsp Coriander seeds 1 tsp Urad dhal small size Tamarind as desired salt Direction For Cooking Wash and finely chop brinjals and soak in turmeric water.Heat oil, fry red chillies, coriander and urad till it turns golden color and then powder it in a mixie.Fry brinjal in little oil till complete moisture is absorbed. Add fried pieces to the powdered ingredients along with tamarind, salt and diced onion.Pound together to coarse paste. Season with mustard seeds and mix with the pachadi.Serve with plain white rice along with ghee as first course in a meal.
	Chutney
	Ingredients 1 Medium Sized Onion 1 Medium Sized Potato Green Chillies(Serrano Peppers ) 1 Table Spoon Tamarind Paste Gram Flour As Desired Salt 1/4 Tea Spoon Cumin Seeds 1/4 Tea Spoon Urad Dal (Black Gram) 2 Table Spoons Oil Direction For Cooking To the cooking oil add the cumin seeds,mustard seeds and urad dal. After the seeds splater add chillies, onions fry till the onions are brown in color. Then add diced potato,salt, a pinch of turmeric and little water for the potatoes to boil. Before the potatoes are well boiled add gram flour separately in water and add to this mixture and bring it to boil. Once it is done garnish with cilantro . Optional - Can add some tomatoes. Served with all kinds of Dosas.
	Raw Mango Chutney
	Ingredients 1 kg Raw mango pulp 10 gm Red chilli powder 750 gm Sugar 15 gm Cloves, cinnamon, black cardamom,black pepper 1 tsp Glacial acetic acid 1 1/2 Cumin seeds 20 gm Salt Direction For Cooking Wash mangoes and remove skin. Grate the mangoes. Cook grated mango till slightly tender. Add salt,red chilli powder and coarsley ground spices.Cook, stirring frequently, till the mixture becomes sufficiently thick.Remove from fire. Add glacial acetic acid.Pour hot chutney into dry, wide-mouther bottles. On cooling, close their lids and store in a cool dry place.
	Dosakayai Pachadi
	Ingredients 1 Dosakai 2 tbsp Tamarind paste 10 Red chillies 1 tsp Mustard seeds 2 tsp Black gram dhal 1/4 tsp asafoetida Salt to taste Oil for seasoning a few Curry leaves Direction For Cooking Peel and chop dosakai into small pieces.Heat oil in a pan add little oil add the chopped pieces, tamarind, salt, red chillies and let it cook for a few minutes.When cools down grind to thick paste. Season with mustard seeds, cumin, black gram dhal, curry leaves.Serve with plain rice and a drizzle of desi ghee.
	Sweet N Sour Mango Chutney
	Ingredients 300 gm Raw mango 200 gm Sugar 150 ml Water 3 Bay leaves 1 inch Cinnamon 4 Red chillies 2 Tbsp Vinegar 50 gms Raisins 1 Tsp Red chilli powder Salt as desired Direction For Cooking Peel the mangoes and cut into long thick pieces. Discard the kernel. Soak the mango pieces in water for an hour. Drain the water. Heat 150ml water and add the mango pieces along with bay leaves and red chillies.Cook the mango pieces till they change color, while cooking add other ingredients and cook till the syrup is almost dry.Remove from heat, cool and store in a airtight container. Suggested Accomaniments: Served with puris or pakoras.

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