Tamarind Chutney

Ingredients:
1 Cup Deseeded Khajur (Dates)
1/4 Cup Deseeded Tamarind (Imli)
1/4 Cup Grated Jaggery (Gur)
2 Teaspoon of Sanchal (Black Salt)
2 Teaspoon of Red chilly powder
2 Teaspoon of Chaat Masala powder
1 Badyan / Star Anise (Optional)

Method:
1. Soak the deseeded Tamarind for 2 hours. Then sequeeze the tamarind and remove the pulp.
2. Mix deseeded dates and jaggery, pressure cook them for 3 whistles. Once its cool add tamarind pulp to the date and jaggery mixture and grind it with a blender till it makes a smooth paste. Strain the mixture.
3. Take a saucepan, pour the chutney and put it on a low flame. Add badyan (its a herb and falls in cloves family and looks like a star, I use this seed as it gives really good aroma to the food), then add black salt, salt, chat masala, red chilly powder and let the chutney simmer for 10 mintues.
4. Let it cool and remove the badyan from the chutney if you are using it. Transfer the chutney in a large Jar and refrigerate it.

Note: Be careful while adding salt as we are also using black salt

Chilly Garlic Chutney

Ingredients:
1 Cup of Peeled Garlic flakes
4 Tablesppons of dry Red Chilly flakes / Red Chilly Powder (depends on the how much spicy you prefer)
Juice of 1 Lemon
Salt to taste

Method:

Dry roast the red chilly flakes. Mix all the ingredients and add little water if required and grind it to a smooth paste. Store the chutney in refrigerator and add little water before you want to use the chutney.

Note: You can store this chutney for almost 1-2 Months

Coriander - Coconut Chutney

Coriander - Coconut Chutney

A simple chutney, easy to make and work as great accompaniment with Idlis, Dosas and Wadas.

Ingredients:
1/2 Fresh Coconut
1 Cup Coriander
4 - 5 Green Chillies
1 Teaspoon Roasted Jeera powder
1 Teaspoon of sugar
1 Teaspoon of Mustard seeds
2 Teaspoon of Oil
Water if required



Method:
1. Wash and clean corianders. Take all the ingredients, except oil and mustard seeds and blend it together. Add water if required.
2. Remove the chutney in a bowl. Now heat oil and add mustard seeds. Once the seeds starts spluttering add to the cutney and mix well.
You can store this chutney for 3 days

Green Chutney

Green Chutney

Green Chutney is a household accompaniment in India. It is served with everyday meal, used as spreads, served with snacks and is used in chaats. This chutney can be stored in refrigerator for 3 weeks time.

Ingredients:
2 Cups of Chopped Coriander
1 Cup of Chopped Mint leaves(Optional)
1 Tablespoon of roasted Jeera (Cumin Seeds) Powder
6 Green Chillies
2 teaspoon of sugar
Juice of 1 Lemon
Salt to taste.

Method:
Mix all the ingredients and blend it to a smooth paste by adding water if required. Your Green chutney is ready, Store it in a jar and refrigerate it and use as required.

Vada Pav

Vada Pav

Ingredients:
For Vadas
3 Boiled Potatoes
1 Tablespoon of Ginger-garlic paste
3-4 Curry leaves
1 Teaspoon of Mustard seeds
1 Teaspoon of Urad dal
3-4 Green chillies finely chopped
1 Teaspoon of Turmeric powder
1/2 Cup of chopped Corianders
Juice of 1/2 Lime
Salt to taste
Oil for frying

For Besan Batter
1/2 Cup of Besan (Bengal Gram Flour)
1 Teaspoon of Red Chilly powder
1 Teaspoon of Turmeric powder
1 Teaspoon of Coriander-Cumin seed powder
1/2 Teaspoon of Soda-bi-carbonate
Salt to taste
Water
5-6 Pav (Bun Bread)
2 Tablespoon of Butter
2 Tablespoon of Green Chutney
2 Tablespoon of Tamarind Chutney
2 Tablespoon of Chilli Garlic Chutney
2-3 Fried green Chillies

Method:
1. For Vadas, mash the potatoes, now take a deep vessel, heat the vessel with oil. Add mustard seeds and urad dal, once the seeds starts spluttering; add curry leaves, chopped green chillies and ginger garlic paste and look for 1 minute on a low flame.
2. Add mash potatoes, salt, Coriander, Lime juice and turmeric powder and mix properly. Cook for few minutes on a low flame.
3. Let the potatoe mixture cool down, once cool make small patty balls.

4. Make a batter, add all the ingredients to make a thick batter.
5. Take a deep kadhai and heat oil. Deep the potato vada (patty) in the besan batter and coat properly with the batter. Deep fry the vadas and keep it on a tissue paper to absorb the excess oil.

6. Take the pav (bun breads), make a slit in between. Spread butter, Tamarind chutney, chilli garlic chutney and green chutney on one side of the bread. Stuff the vadas in between and serve the hot lip smacking Vada Pav with
fried green chillies and Tomato ketchup