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Showing posts from March, 2008

Tomato Chutney

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Ingredients:Chopped tomatoes.¾ C white vinegar.1-2 dozen whole dry red chillies (to taste).½ t refined peanut oil.½ (level) kalonji (nigella seeds).Gur (jaggery) broken into small pieces. Salt according to taste.
Method to prepare:Soak the red chillies in white vinegar for 3-4 hours.Heat oil in a pan and add kalonji. Shake around till fragrant. Add the chopped tomatoes and salt. Cook on medium heat till soft, stirring occasionally. Add the vinegar with the chillies. Cook another 5-8 min. Add the jaggery and boil at low temperature.Adjust the sweetness and the salt. Boil for another 10 min.Cool and store in clean jars. It will became thick when it cool down. We can either make it halved or doubled. Try this with pakoras.

Vegetarian Mulligatawny Soup

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Ingredients:1 Onion( chopped). 2 tablespoons Ghee. 1 half spoon Red chili. 1 pinch Cayenne pepper. 1 teaspoon Turmeric. 1 tablespoon Coriander. 4 cups Stock. Salt to taste. 1 md Caroot( chopped). 1 kg Potato ( cubed). 1 Green bell pepper( chopped). 1 Tomato(chopped). 1/2 cup Grated coconut. 1 cup Coconut milk. 2 tablespoons Lemon juice. 2 teaspoons Cilantro/parsley. Method To Prepare:Soak, rinse & cook chick peas. Cook it for 45-60 minutes till it turns soft. In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric & coriander leaves. Saute for 2 to 3 minutes, stirring. Add to it the stock & the vegetables. Boil at low temperature for 10 to 15 minutes. Add the coconut, coconut milk, chick peas & cook for a further 5 minutes. Remove from heat & let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. It is ready to serve.