ix well.
For the chutney: Heat the oil, add the
br>Meanwhile, combine all the chutney ingredients in a food processor
easoning as well for that indian vibe.
Put some
side.
Method for Tamarind Chutney.
Wash the tamarind clean
Mix tuna, celery, red onion, raisins, carrot, and walnuts together in a bowl. Add mayonnaise, tamarind chutney, red chile chutney, green chutney, garam masala, and salt; mix with a fork until uniform in consistency.
Cover and refrigerate for at least 30 minutes before serving.
owder which I get from Indian grocery stores.
0 minutes. Serve cool. This chutney will keep, refrigerated, for 4
For the chutney (prep time includes marinating chutney, you can make the night
rains.
Serve with coconut chutney, mint chutney, tomato ketchup and potato
e quick.
Put some chutney into a nice bowl.
Heat vegetable oil in a skillet over medium heat; add cumin seeds, bay leaves, and red chile pepper. Cook until cumin seeds begin to sputter, 1 to 2 minutes, stirring constantly.
Cook and stir tomatoes and ginger piece into cumin mixture until all the water cooks out of tomatoes, about 5 minutes. Stir jaggery and dates into tomato mixture; cook until jaggery dissolves and the mixture thickens, about 5 more minutes. Add black salt. Remove ginger piece and bay leaves from chutney before serving.
CHUTNEY:
In a saucepan, combine
he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
Mix all ingredients together except for the chutney.
Shape into a ball and refrigerate.
When ready to serve, spread the chutney on top of the ball and serve with crackers.
In large bowl, drain and pulverize salmon.
Add all ingredients except olive oil, flour and chutney.
Mix thoroughly. Mixture should be moist and not too chunky.
Pour a couple of tablespoons of olive oil into a heavy seasoned iron skillet and heat over medium flame.
Shape croquettes to desired size, dust with flour on both sides and cook, turning until both sides are golden brown, about 4 to 5 minutes.
Serve hot with a dollop of chutney.
Apply butter on all the four slices, one surface each.
Apply the chutney on two slices on top of the butter.
Arrange the sliced vegetables.
Put the ketchup on top.
Sprinkle the chat masala.
Close the sandwiches with the buttered sides of the other two slices down.
** I only apply butter if I want to keep the sandwiches for a little while so that they do not get soggy. Otherwise, as you can see, its a pretty healthy sandwich.
o a large bowl. Add chutney, minces, breadcrumbs and coriander. Using
ack of a spoon (the chutney will thicken more as it
alves. Top with cucumbers and chutney, then remaining pita halves.
Whisk besan, salt and 1/2 cup cold water in large bowl until mixture forms a smooth thick batter. Stir in spices, garlic, onion, carrot, zucchini and cilantro; season.
Heat oil in wok on medium-high heat. Deep-fry tablespoons of mixture, in batches, until vegetables are tender and fritters are lightly browned. Drain on paper towels.
Serve fritters with chutney.