PAPAYA SWEET CHUTNEY RECIPE

PAPAYA

INGREDIENTS FOR PAPAYA SWEET CHUTNEY

Ripe papaya pulp – 250 gms
Sugar – 150 gms
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Red chilli powder – 1 tsp
Black pepper powder – ½ tsp
Cumin seeds – 1 tsp
Oil – 1 tsp
Salt to taste
Vinegar – 2 tsp
Sodium benzoate – 1 gms

METHODOF PREPARING PAPAYA SWEET CHUTNEY

Heat oil in a pan put cumin seeds, ginger garlic pastes, and fry for 2 minutes.
Add ripe papaya pulp, sugar, black pepper powder, red chilli powder and salt to taste.
Stir continuously.
Cook for 30 minutes or till you achieve the desired thickness.
Add vinegar and preservative.
Cool and fill in an air tight jar.

RED TOMATO GRAVY RECIPE

RED TOMATO GRAVY

INGREDIENTS FOR RED TOMATO GRAVY

Tomato -- 200 gms [chopped]
Ginger – piece [chopped]
Garlic flakes – 6 [chopped]
Red chilli powder – 1tsp
Cumin seeds --1 tsp [roasted]
Garam masala [spicy masala] ½ tsp
Sugar - 1tsp
Oil 2 tbsp
Salt to taste

METHOD OF PREPARING RED TOMATO GRAVY

Heat oil in a pan and put cumin seeds, chopped ginger, chopped garlic flakes and fry for 2 minutes.
Add chopped tomatoes and stir continuously till tomatoes become soft.
Blend in a liquidizer.
Add red chilli powder, garam masala powder [spicy masala], sugar and salt and cook for 5 minutes.
Use as required.

HOW RO MAKE TAMARIND CHUTNEY

TAMARIND CHTNEY

INGREDIENTS FOR TAMARIND CHUTNEY

Tamarind – 75 gms
Jaggery – 200 gms
Dates – 50 gms
Red chilli powder – 2 tsp
Cumin seeds – 2 tsp [roasted and powdered]
Rock salt – 2 tsp
Garam masala [spicy masala] powder – ½ tsp
Salt to taste

METHOD OF PREPARING TAMARIND CHTNEY

Remove the seeds of dates.
Cook the tamarind juice and dates for 8 minutes in low flame.
Blend in a liquidizer and strain.
Keep on flame, add jiggery and all the spices and cook for 8 minutes in low flame.
Cool. Store in an air tight container.
It can be stored in the refrigerator for 2 – 3 months.
Serve with pakodas, samosas and dahi vada

HOW TO MAKE MANGO SWEET CHUTNEY

MANGO SWEET CHUTNEY

INGREDIENTS FOR MANGO SWEET CHUTNEY

Mango pulp – 200 gms
Sugar – 150 gms
Red chilli powder – 1 tsp
Black pepper powder – ½ tsp
Cinnamon powder – ¼ tsp
Garam masala [spicy masala] – ½ tsp
Cumin seeds – 1 tsp [roasted and powdered]
Salt to taste
Vinegar -- 2 tsp

METHOD OF PREPARING MANGO SWEET CHUTNEY

Mix sugar with mango pulp and keep it over night or 6 – 8 hours.
Add salt, black pepper powder, red chili powder, cinnamon powder, cumin seeds powder and garam masala powder and mix gently.
Cook all ingredients at least 20 -- 25 minutes in low flame.
Add vinegar, cool and preserve in an air tight jar.

APPLE CHUTNEY RECIPE

APPLE CHUTNEY

INGREDIENTS FOR APPLE CHUTNEY

Apple pulp – 250 gms
Sugar – 75 gms
Red chilli powder – ½ tsp
Black pepper powder – ½ tsp
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Cumin seeds – 1 tsp
Oil – 2 tsp
Sodium benzoate – 2 gms
Vinegar – 2 tsp
Salt to taste

METHOD OF PREPARING APPLE CHUTNEY

Heat oil in a pan put cumin seeds, garlic paste and ginger paste and fry for 2 minutes.
Add apple pulp, sugar,salt, pepper powder, red chilli powder and mix well.
Cook at least 20 – 25 minutes or to achieve desired thickness.
Cool and fill in an air tight jar.

MANGO MIX

MANGO MIX

INGREDIENTS FOR MANGO MIX

Sweet mango fruit – 5 [removing its husk and seed cut into cubes]
Sugar – 300 gms
Saffron – ½ tsp
Milk cheese – 1 cup
Cardamom powder –1 tsp

METHOD OF PREPARING MANGO MIX

Pour the mango pieces into the jar of mixer grinder and add sugar, milk cheese, cardamom powder and saffron and duely turning the mixer grinder for few minutes.
Add ice cubes and serve cold.

CHHOLE BHATURE RECIPE

CHHOLE BHATURE

INGREDIENTS FOR CHHOLE BHATURE

White chick peas – 250 gms [soaked overnight and boiled in pressure cooker]
Cottage cheese – 100 gms[cut into cubes]
Potatoes – 2 [boiled and cut into cubes]

FOR THE GRAVY

Onion – 200 gms [chopped]
Tomato – 75 gms [chopped]
Ginger – 1 tbsp [chopped]
Garlic flakes – 8 [chopped]
Green chilies – 4 [chopped]
Bay leaves – 3
Cinnamon stick – 1
Cumin seeds – 1 tsp
Cloves – 2
Black cardamom – 1
Oil – 1 tbsp
Red chili powder – 1 ½ tsp
Coriander powder – 2 tsp
Asafoetida – 1 pinch
Salt to taste

FOR THE BHATURE

Whole flour –250 gms
Semolina – ½ cup
Yogurt – 1 cup
Sugar – 1 tsp
Salt to taste

FOR THE BHATURE FILLING

Onion – 1 [chopped]
Garam masala [spicy masala] – ¼ tsp
Cottage cheese – 100 gms [grated]
Red chilli powder – 1 tsp
Coriander leaves – 1 tbsp [chopped]
FOR THE GARNISHING
Onion—2 sliced
Coriander leaves – 1 tbsp [chopped]
Tomato – 2 sliced

METHOD OF PREPARING GRAVY

Heat oil put cumin seeds, bay leaves, cinnamon and cardamom and fry for 2 minutes.
Add chopped ginger, chopped garlic flakes, green chilies and chopped onions and fry for 5-8 minutes.
When cool blend in a mixer grinder and make paste.
Heat oil and put potato cubes, fry till crisp and keep aside.
Add cottage cheese cubes and fry for 5 minutes and keep aside.
Add asafoetida, chopped tomatoes and onion paste into the oil and fry for 5 minutes.
Add red chili powder, coriander powder and salt to taste stir continuously.
Add boiled chick peas [chhole] and enough water and cook for 10 minutes.
Add fried potatoes and cottage cheese. Pour into a serving bowl and garnish with chopped coriander leaves, onion slices and sliced tomatoes.

METHOD OF PREPARING   BHATURE

Mix the whole flour, semolina, sugar, yogurt and salt well. Make soft dough by adding enough warm water. Keep aside for 4 hours.
Mix all the ingredients for bhature filling.
Divide the dough into small balls .Flatten each and place a little filling on it. Cover the filling by raising the sides of the dough.
Roll out each into round or long bhatures and deep fry till crisp.
Serve hot with chhole