Chutney

Green Chutney

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Fresh coriander or Cilantro chutney
Ingredients
  • 1 bunch of cilantro
  • 1 to 2 jalapeno or serrano chilies or to taste
  • ½ inch piece of ginger
  • 1 teaspoon salt or to taste
  • 3 to 4 teaspoons sugar or to taste
  • Juice of half a lemon
  • Water as needed
Directions
  1. Remove thick stems from cilantro and wash it immersing in water. Transfer into colander and wash it under running water. Let most of water drain from cilantro. Put cilantro into blender or food processor. Add salt, sugar and lemon juice. Cut chilies into 2 to 3 pieces and add it. Peel ginger and cut into couple of pieces and add it. Make into smooth paste. If things do not move add little water. Keep it refrigerated.
  2. You can also add roasted peanut and/or shredded coconut.

 

 

Garlic chutney

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Ingredients
  • 8 to 10 large cloves of garlic
  • 1 teaspoon salt or to taste
  • ½ teaspoon of roasted cumin seeds
  • 3 to 4 teaspoon red chili powder
Directions
  1. Put everything into food processor and make it into fine paste.
  2. You can also add roasted peanuts, shredded coconut and roasted sesame seeds. This chutney will have coarse texture.
  3. Makes about ½ cup.

 
Tamarind and Date Chutney

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Sweet and Sour Chutney
Ingredients
  • 10 to 12 whole pitted dates
  • 3 small pieces (golf ball size) jaggery (Indian raw sugar) or ½ cup packed light brown sugar
  • 1 teaspoon salt
  • Water as needed
  • 1 tablespoon tamarind pulp
Directions
  1. Put dates, salt and jaggery or sugar in a small microwave safe bowl. Cover with enough water so that dates are immersed in the water. Cover with plastic wrap. Cut a 1 inch slit in the middle to escape steam. Cook for 7 to 8 minutes in the microwave. Remove the plastic wrap and let the mixture cool for 5 minutes. Transfer the cooked dates into blender and add tamarind pulp. If there is little water left in the bowl, add more water to cover dates and blend it into smooth consistency (slightly thinner than ketchup). Taste the chutney and adjust seasoning. Pass the chutney through a fine sieve and serve cold with samosa, fritters, etc.
  2. You can also add ¼ teaspoon each of chili powder, cumin powder and coriander powder to make it more flavorful.

 
Red Pepper Chutney

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Recently we visited my husband's cousin in Atlanta. His cousin's wife Dipti Gajjar made this chutney with a meal, which was really delicious. This is her recipe.
Ingredients
  • 1 14oz. jar of mild or hot Piquante peppers or roasted red peppers, drained
  • 1 tablespoon olive oil
  • Juice of ½ a lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika or chili powder (optional)
  • ¼ cup crumbled jaggery (Indian raw sugar) or dark brown sugar
  • 1 teaspoon salt or to taste
Directions
  1. Combine all ingredients in a blender jar or food processor bowl. Process everything until smooth paste. Transfer to a serving bowl. This can be served with appetizers or a dip. It can last in a refrigerator up to a month.

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Raitu

Raitu

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Serves: 4

Ingredients
  • ¾ cup yogurt
  • 1 regular or ½ English cucumber or carrot or half of each, shredded and drained
  • Salt and sugar to taste
  • 1 tablespoon chopped cilantro
  • 1 finely chopped green chili or to taste
Directions
  1. Whisk yogurt in a mixing bowl until smooth. Add all remaining ingredients and stir everything. Let it sit in refrigerator for 30 to 40 minutes before serving.

 

 

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Jeera Rice

Jeera Rice

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Serves: 4

Ingredients
  • 1 cup uncooked rice
  • 1 ½ cups or more of water
  • 1 tablespoon Ghee or olive oil
  • ½ teaspoon cumin seeds
  • 2 to 3 cloves
  • 2 to 3 whole cardamoms
  • Pinch of asafoetida
  • ½ teaspoon salt or to taste
Directions
  1. Heat Ghee or oil in a heavy medium pot. Add cumin seeds and let it sizzle. Add remaining ingredients except water and salt. Add rice and sauté it until rice is coated with oil or Ghee.
  2. Add water and salt. Cover the pot and let the rice cook until soft, about 10 to 15 minutes. Add more water if necessary.
  3. Can be served with dal, Kathi and curry.

 

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Bhinda Nu Shaak

Bhinda Nu Shaak

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Serves: 4

Okra
Ingredients
  • 1 lb. bhinda (okras)
  • 3 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • Pinch of asafoetida powder
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon dhana jeeru (spice blend of coriander and cumin powder)
  • ½ teaspoon salt or to taste
  • ½ teaspoon sugar or to taste
Directions
  1. Wash okras and dry it with paper towel. Okras should be as dry as possible otherwise it will become sticky. Cut into ½ inch thick pieces, discarding top and bottom pieces.
  2. In a non-stick pan, heat oil on medium high heat. Add mustard seeds and let it sizzle. Lower the heat to medium. Add turmeric, chili powder and asafoetida. Add okras and stir everything well. Cover and let it cook for 10-12 minutes or until okras are tender, stirring occasionally. Initially okras will be slimy but as it cooks it will become less slimy. Do not add salt to keep okras less slimy and to crisp faster.
  3. Once okra is cooked, add salt, dhana jeeru and sugar. Stir everything and let it cook uncovered on lowest heat until okras become crispy (almost dry and golden brown), about 15 to 20 minutes. At this point you can also transfer okras into 350 degrees oven to make it crispy, for 15 minutes. Serve warm with any type of Indian flat bread.

 

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Paratha

Plain Paratha

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Serves: 2

Layered whole wheat flour flat bread
Ingredients
  • 1 cup chapatti or whole wheat flour
  • ¼ teaspoon salt
  • 3 teaspoon oil, for dough
  • Water as needed
  • ½ cup or more all purpose flour, for dusting
  • Oil as needed, for semi frying
Directions
  1. Put chapatti or whole wheat flour in a medium mixing bowl. Add salt and 2 teaspoons of oil and mix it with hands. Gradually add water and knead until it makes soft and smooth dough. Cover the dough with a plate or a kitchen towel and let it rest for 30 minutes to one hour.
  2. Pour 1 teaspoon oil on top of the dough and knead it few times until smooth. Divide the dough into 6 to 7 golf ball size balls.
  3. Put about half a cup of all-purpose flour into a flat dish. Dip a ball of dough into flour and flatten it on a smooth cutting board (wooden or marble). Dip the flatten dough circle into flour again on both sides. First roll out a biscuit size small circle, about 3 inch in diameter. Brush the circle with oil on top side and dip the oiled side into flour. Fold the circle in half. Again brush the top side with oil and dip into flour. Fold the half circle again to make a triangle shape. Dip the triangle into flour on both sides and start rolling on cutting board with a rolling pin. Make about six inch triangle (paratha), dusting with flour if the dough starts sticking to the board.
  4. Heat a griddle or a flat non-stick pan on a medium heat. Transfer the paratha on to heated pan. Let the first side cook for 30 seconds to 40 seconds or until small bubbles appear on surface and flip to the other side. Let the other side cook for same amount of time. Pour about one teaspoon of oil on the top surface of paratha and flip. Cook the paratha by pressing with a spatula on top surface for 30 seconds and flip. Cook the other side same way. Remove from the heat. Repeat the process with all the remaining dough rounds.

 

 

Stuffed Paratha

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Serves: 4

Ingredients
  • For Dough:
  • 2 cups chapatti or whole wheat flour
  • 1 teaspoon salt or to taste
  • 2 tablespoons + 1 teaspoon olive or canola oil
  • Water as needed
For making paratha:
  • ½ cup or more all-purpose flour, for dusting
  • Canola oil as needed, for semi frying
For potato stuffed paratha:
  • 2 medium sized russet potatoes, boiled and mashed
  • 1 jalapeno or serrano, finely minced
  • 1 inch piece of ginger, finely minced
  • 1 teaspoon salt or to taste
  • 2 teaspoons sugar or to taste
  • Juice of ½ a lemon
  • 1 tablespoon cilantro, finely chopped
For cabbage stuffed paratha:
  • ¼ of whole medium sized cabbage, finely shredded
  • 1 teaspoon salt or more
  • 1 teaspoon turmeric or more
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin) or more
  • 1 teaspoon garam masala
  • ½ teaspoon asafetida
Directions
  1. Put chapatti or whole wheat flour in a medium mixing bowl. Add salt and 2 tablespoons oil and mix it with hands. Gradually add water and knead until it makes soft and smooth dough. Cover the dough with a plate or a kitchen towel and let it rest for 30 minutes to one hour.
  2. Pour 1 teaspoon oil on top of the dough and knead it few times until smooth. Divide the dough into 14 to 15 golf ball size balls.
  3. For potato stuffed paratha: Combine mashed potatoes along with rest of ingredients into a medium size mixing bowl. Divide mashed potatoes into 14 to 15 golf ball size balls.
  4. For cabbage stuffed paratha: Roughly divide shredded cabbage into 4 equal parts. Transfer one part of shredded cabbage to small mixing bowl. Sprinkle ⅛ teaspoon asafetida on top. Sprinkle about ¼ teaspoon salt and spices on top and mix with cabbage. This will make about 4 parathas. Once you ran out of seasoned cabbage, repeat the process to season next part of cabbage. It’s best to season cabbage in small parts so that it does not become too soggy.
  5. Put about half a cup of all-purpose flour into a flat dish. Dip the ball of dough into flour and flatten it on a smooth cutting board (wooden or marble). Dip the flatten dough into flour again on both sides. First roll out a biscuit size (about 3 inch in diameter) small circle. For cabbage stuffed paratha, scoop cabbage with small ice cream scoop, packing tightly. Drop scooped cabbage in the middle of small circle. For potato stuffed paratha, put one ball in the middle. Gradually make folds around the edges to cover vegetables. Pinch the folds together, twist the dough on top and press the dough down so that it makes small circle. Dip the circle into flour on both sides .Roll out into a circle about 6 inches in diameter, dusting with flour if the dough starts sticking to the board. If some stuffing comes out or dough breaks, it’s fine.
  6. Heat a griddle or a flat non-stick pan on a medium heat. Transfer the paratha on to heated pan. Let the first side cook for 30 seconds to 40 seconds or until small bubbles appear on surface and flip to the other side. Let the other side cook for same amount of time. Pour about one teaspoon of oil on the top surface of paratha and flip. Cook the paratha by pressing with a spatula on top surface for 30 seconds and flip. Cook the other side same way. Remove from the heat. Repeat the process with all the remaining dough balls.
  7. Serve warm stuffed parathas with curry or green chutney.
Notes
Stuffed paratha can also be made with variety of vegetables like shredded carrots, shredded daikon, mashed cauliflower, mashed green peas, etc.

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