Imli Ki Chutney (Tamarind Chutney)

Phoram Vaidya — Thu, 13 Aug 2009 06:26:15 +0000

Tamarind is native to Sudan and was introduced to India centuries ago. It is known to have some antiseptic, mild laxative and digestive properties.

Imli ki chutney or tamarind chutney is a sweet and sour Indian sauce which is used as a dip with savory snacks like samosa, pakora or kachori. It is also a must to pour over dahi bhallas. Imli ki chutney is very easy to make and tastes absolutely lip smacking. You will end up licking your lips and asking for more.

Ingredients of Imli Ki Chutney (Tamarind Chutney)

200gms Tamarind (Imli)

300gms Jaggery (Gud)

2 tsp Roasted cumin (Jeera) Powder

2 tsp Red chili powder

Salt To Taste

1 tsp Garam masala

Method of Imli Ki Chutney (Tamarind Chutney)

* Add 6 cups of water to tamarind and bring it to boil. Let it boil for 20-25 minutes(So the pulp becomes softer).

* Then extract a thick pulp from the tamarind by pressing it down a sieve to remove all the fibers and seeds(you can opt to take seedless imli).

* Strain it in a bowl and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.

* Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick.

* If you like it sweeter add more sugar or jaggery.

* This Chutney thickens more on cooling so check for consistency when using.

Potato (aalu) Vadaa

Phoram Vaidya — Thu, 02 Jul 2009 15:08:03 +0000

This is the first recipe I am writing and only thing I can think about right now is Aalu vadaa. If you travel to different part of India, you may notice it that it’s called with so many different names from Aalu vada, Batata vada, Potato Vada and Potato Bondi. No matter what you call it, one thing is for sure that it tastes amazingly good. A perfect starter to have with when it’s hot and specially if you have spicy green chutney or tomato chutney. Here is my first recipe…

Ingredients for Potato Vadaa

3 medium potatoes
1/2 tsp of cumin powder1/2 tsp of red chili powder
1/2 tsp dry mango powder (Amchur)
1/2 tsp ground cloves
2 green chilies chopped
1/2 tsp of garam masala
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp oil
salt to taste

Batter

1 cup besan /chickpea flour
salt to taste
A pinch of baking soda
1/2 tsp turmeric powder

Method

- Peel and then mash all potatos

- Heat oil in a frying pan then then when oil is ready (hot) add green chilies & ginger garlic paste turmeric powder.

- Add chili powder, clove powder, garam masala, cumin powder and salt.

- Add mashed potatos to gravy

- Cook the mixture for few minutes wait until it cool down completely.

- Mix gram flour with other ingredients and add some water and make a batter.

- now you are almost there…

- make nice balls of aalu (potatos) mix and make round balls. Coat all balls in batter and then fry till colour turns brown (golden).

Vegetarian Food Recipes : My Veggie Kitchen » Starters

Imli Ki Chutney (Tamarind Chutney)

Potato (aalu) Vadaa

Ingredients for Potato Vadaa

Batter

Method