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Pickles, Chutnel]s & Raitas
About the Author
I am Vaishali Parekh, a resident of Kolkata, India and a Graduate Nutritionist. My passion for health and nutrition and a natural love for cooking drove me to come up with the website www.indian-cooking.infoin the year 2007.
I perpetually keep on searching for new ideas and information related to cooking, health and nutrition. Wherever I go and whatever I do, my antennas are always alert for any whiff of something new and interesting. As soon as I get hold of an interesting piece of info, I process it and deliver it to my readers with the help of my site. Most of the times I deliver info for free. But at times when the cost of acquiring specialized info is quite high, I am left with no other option but to charge my readers. Enjoy this free e-book, and after you have finished, don't forget to visit the link below for some well researched specialized information. http://www.indian-cooking.info/HomeRemedies/eBook.htm
Pickles, Chutnel]s & Raitas
List of Recipes
Amla Murabba -
Bitter Gourd Pickle Bombay Duck Pickle
8 9 10
Crushed Lemon PickleFresh Coconut with Chili Onion Gor (Sweet) Keri Green Chili Pickle Hot Lime Pickle Methia Keri Pickled Mixed Vegetable Punjabi Keri Ka Achaar Spicy Mango Pickle Sun cooked Mango Katki Apricot ChutneyDate Chutney -
14 16 17 19
21 23 25
27 28 29 30
Fresh Tomato Onion Chutney Fried Sesame Seed ChutneyMango Chutney Spicy Tomato Chutney Tok 3
Pickles, Chutnel]s & Raitas
Banana Grape Raita Cucumber Raita Mixed Fruit Raita Spinach Date Raita Sweet Sour Raita Tomato Onion Raita
•:. Remove keep aside. •:.:. Add citric acid and strain . Keep aide for 24 hours./ Citric acid . •:.4 gms kg litre water . Repeat this process. Remove amla. Put amlas back in syrup. Prepare sugar syrup with 3/4 1/4 ./ Alum.Pickles.4 gms . •:. Wash and prick amlas all over with a fork . Put amlas in syrup for 24 hours. Soak amlas in this water for 24 hours . •:. Put amlas in boiling water and boil for 2 minutes . •:. Wash again with alum water . Dissolve alum in 2 litres water .lkg . boil syrup.1 Method: ./ Fresh big firm amlas . •:. •:. •:. •:. •:. for each usage . Chutnel]s & Raitas - Ami a Murabba Ingredients: . 5 . Remove amlas from syrup . •:./ Sugar . Syrup should be just stick enough when touch between finger and thumb . add amla for 4 days. •:. Boil the syrup to original consistency .
•:. •:. Chutnel]s & Raitas - . Shelf life: 3 months rvrv -*- rvrv 6 .:. By now amla will stop oozing water.Pickles. and making liquid thinner . Preserve cooled murabba in a clean tight jar .
Chutnel]s & Raitas Bitter Gourd Pickle Ingredients: . 7 . Remove string before serving. •:. Pour over the gourds ./ Coarsely crushed mustard seeds . •:./ Salt to taste .:. Heat remaining oil a little .112 kg . add asafoetida./ Aniseed . ./ Asafoetida . •:./ Garam masala seeds .1 tbsp tsp . Heat half the oil. sauf.2 tbsp . Tie them up securely with string .1 tbsp . Add a few pinches citric acid and 1/3 tsp salt. •:./ Bitter gourd (small variety) . Put them in boiling water with the citric acid. Keep aside for 1/2 hour . Allow to tenderize for 3-4 days more./ Red chili powder . Remove from water and wipe dry . coriander seeds.2 tbsp ./ Turmeric powder . Peel and apply turmeric and salt to bitter gourds. •:./ Dried mango powder (amchoor) .2 tbsp ./ Oil . Remove from fire .2 tbsp Method: . •:./ Citric acid 1/4 tsp 1/4 .1 tbsp . Cool and fill in the gourds.250 gms .:. Arrange them in a glass or pickle jar./ Coarsely crushed coriander . •:. Add all the masalas and mix well.Pickles. Boil for 5-7 minutes .
try using skinned Mackerel fillets. •:. Tips & Variations :. Pat the fish dry with kitchen paper. halved ./ Fresh red chilies. As an alternative to bollmq./ Cherry tomatoes./ Vegetable oil .6 to 8 pieces .:. break into small pieces.to garnish (optional) -*8 rvrv . Be careful not to burn them or they will taste bitter. When cool.Pickles.450 gms . Cook the remaining ingredients until the tomatoes become pulpy and the onions are blended into a sauce.1 tbsp Method: . Heat the oil in a frying pan and fry the fish pieces for about 30-45 seconds on both sides until crisp. then garnish and serve or ladle into a hot sterilized jar. You will only need 2 tbsp vegetable oil to make the sauce.:./ Red onion rings ./ Boil (Bombay Duck). •:./ Granulated sugar . Leave to cool. •:.2 .4 tbsp . rvrv . cover and leave to cool. Chutnel]s & Raitas Bombay Duck Pickle Ingredients: . . chopped ./ Deep fried onion . Fold in the Bombay Duck and mix well. soaked in water for 5 minutes .115 gms .:. but don't fry them.
/ Sugar . .1 tbsp Method: . •:.112 tsp . including salt and lemons. cool./ Chili powder red .112 tsp . •:./ Lemons ripe and juicy . •:./ Fennel seeds .112 tsp .2 tbsp . deseed them carefully . mix well./ Salt .112 tbsp ./ Oil .Pickles./ Turmeric powder . . Heat oil in a small pan. ./ Salt .6 . Quarter lemons.1 tbsp . Run them in a blender with sugar .:. •:./ Nigella seeds (kalonji) . add seeds.1 cup .112 tbsp . Sun this mixture for 4 days till matured ./ Asafoetida .:.112 tsp . Shelf life: 2 months rvrv -*- rvrv 9 .112 tbsp •:. allow to splutter. The lemons should turn to coarse crumb like bits.:./ Fenugreek seeds ./ Mustard seeds crushed coarsely . Chutnel]s & Raitas Crushed Lemon Pickle Ingredients: . Wash lemons and wipe dry . Add all other ingredients.
coriander and mint in a food processor./ Chopped fresh mint . Scrape the mixture into a bowl and add more limejuice to taste./ Fresh coconut.2 tbsp .:. grated .1 small ~ . •:./ Coconut milk ./ Fresh coriander to garnish . Add salt and sugar to taste . 10 .112 tsp ./ Fresh coriander.200 gms . .3 sprigs . •:. •:.Pickles. then process until thoroughly chopped ./ Oil ./ Nigella seeds . then reduce heat and add the onion . Place the coconut./ Green chilies (seeded and chopped) . for 4-5 minutes.2 tbsp (optional) . Chutnel]s & Raitas Fresh Coconut with Chili Onion Ingredients: . Heat the oil in a small pan and fry the nigella seeds until they begin to pop. •:.2 tbsp coconut milk ./ Castor (superfine) sugar . chilies. Stir the onion mixture into the coconut mixture and leave to cool. until the onion is soft.1 tsp .:. chopped . stir in 1 . Fry.4 ./ Salt .1 tbsp . stirring frequently. If the mixture is dry. Add 2 tbsp of the limejuice.112 tsp ./ Onion (very finely chopped) .2 tbsp Method: .
rvrv -*- rv rv 11 . Garnish with coriander before serving.:.Pickles. Chutnel]s & Raitas - .
112 cup . Shake jar in a pendulum motion every 7-8 hours.1 kg . Place it in a jar ./ Mustard oil . •:./ Raw firm mangoes (preferably Rajapuri mangoes) ./ Crushed mustard seeds . •:. •:. Keep aside./ Crushed dhana kari .:. Add 2 tbsp salt and 1 tbsp turmeric powder ./ Pinch of asafoetida . crushed .1 112 cup . •:./ Turmeric powder . Empty the mangoes into non-iron colander and allow the water to drain for 15-20 minutes .3 kg ./ Salt as per taste Method: . Peel the mangoes and chop in to medium size chunks. Chutnel]s & Raitas Gar (Sweet) Keri Ingredients: .1 cup .Pickles. •:. for a day./ Sugar . Wash the chunks. Dry the chunks and let it dry on towel for 4-5 hours. 12 .1 kg .1 112 tbsp . •:./ Crushed fenugreek . Shake the jar so the pieces are evenly coated ./ Red chili powder (as per taste) 1/4 cup .112 cup . •:./ Jaggery.
•:. Mix it well. . Mix it well with hand. Then add turmeric and red chili powder . •:. The main jar should always have a layer of oil floating on top .:. Then add mustard. •:. Remove from fire. Add crushed coriander. and let it cool slightly . •:. Keep it in a container for 2-3 days. till sugar dissolves completely. •:.:.Pickles. stirring occasionally. Add sugar and jaggery . and crushed fenugreek . •:. Heat 1 cup mustard oil very well till smoky . •:. Chutnel]s & Raitas - . •:. Shelf-life: For a year rvrv -*- rvrv 13 . Put more oil. •:. to make a smooth paste. Then add mango chunks . as oil should float on the pickle. if required. asafoetida and salt. Put the pickle in an air-tight container and press down lightly . Let the oil cool completely. •:.
/ Salt ./ Small garlic cloves peeled but left whole ./ Crushed yellow mustard seeds 4 tbsp . Chutnel]s & Raitas Green Chili Pickle Ingredients: .2/3 cup ./ Ground turmeric 1/4 cup ./ Granulated sugar ./ White vinegar ./ Freshly ground cumin seeds . •:. vinegar.4 tbsp .2/3 cup . . Add the garlic cloves and fry for a further 5 minutes . salt and sugar together in a sterilized glass bowl. the turmeric. .:. Heat the mustard oil in a frying pan and gently fry the spice mixture for about 5 minutes (keep a window open while cooking with mustard oil as it is pungent and the smoke may irritate the eyes) . •:. .20 gms Method: .1/3 cup . Add the chilies and cook gently until tender but still green in color. This enables the spices to infuse and the sugar and salt to melt. Mix the mustard and cumin seeds.:. crushed . halved . Cover with a cloth and leave to rest for 24 hours./ Garlic cloves./ Small fresh green chilies./ Mustard oil .Pickles. crushed garlic.450 gms 14 .2 tsp .:. This will take about 30 minutes on low heat.50 gms .
ensuring the oil is evenly distributed if you are using more than one bottle . Cool thoroughly. Leave to rest for a week before serving.:. •:. then pour into sterilized bottles. Chutnel]s & Raitas - .Pickles. rvrv -*- rv rv 15 .
Heat the mustard oil in a frying pan and fry the asafetida and mustard seeds./ Salt ./ Chili powder . •:. •:. mustard powder. Cover and leave in a warm place for 1-2 weeks until they become soft and dull brown in color . When the oil reaches smoking point./ Mustard powder . crushed 2 tbsp 16 .Pickles. Cut each lime into 8 pieces and remove the seeds if you like./ Fenugreek powder . Mix well. Chutnel]s & Raitas Hot Lime Pickle Ingredients: . •:. •:./ Mustard oil .112 cup . Mix together the fenugreek.:./ Ground turmeric .1 tsp . pour it over the limes./ Limes . •:. Put the limes in a large sterilized jar or glass bowl.25 large ./ Yellow mustard seeds. Add the salt and toss with the limes./ Asafetida . •:.1 cup .2 tbsp . Cover and leave to rest in a warm place for a further 2-3 days. •:. chili powder and turmeric and add it to the limes. cover with a clean cloth and leave in a warm place for about 1 week before serving.2 112 cups .112 cup . .2/3 cup Method: .
/ Red chili (as per taste) .:. On the second day. .:./ Salt as per taste (approx 150 gms) . Pat dry the mango chunks. keep the drain water .:. Put fenugreek seeds and red gram in the drained sour water from 17 . soak fenugreek seeds and red gram separately. •:.2 cup . •:.2tbsp . Keep aside.1 kg . •:.:. chopped in chunks . . ./ Turmeric powder . Empty the mangoes into non-iron colander and allow the water to drain for 15-20 minutes.Pickles.100 gms ./ Fenugreek seeds . keep it overnight. and dry in sun for 4-5 hours on a towel. Chutnel]s & Raitas Methia Keri Ingredients: ./ Crushed mustard seeds . drain water from fenugreek seeds and red gram . for 2 days./ Mustard oil .200 gms 1/4 cup . Shake jar in a pendulum motion every 7-8 hours. •:.200 gms Method: . Place mango chunks in a jar ./ Red chana (red gram) . On third day./ Raw firm mangoes. Put some salt and 1/2 of turmeric in it. Shake the jar so the pieces are evenly coated. •:.
•:. •:.Pickles. Mix all the ingredients except mango chunks . . •:. •:. so all chunks are coated with the masala. The main jar should always have a layer of oil floating on top. •:.:. •:. Heat oil very well till smoky. Chutnel]s & Raitas - mangoes for 2 hours. Shelf-life: More than a year rv rv -*- rvrv 18 . Take out in small quantities for use in a small glass jar . Let it cool. Allow to marinate for 10 days before using. Mix it well. Pour remaining oil on top. •:. oil should cover the pickle. Add more oil (after heating and then cooling it) if required . •:. •:. •:. Transfer to a clean jar and press down lightly . In half the oil. Drain fenugreek seeds and red gram and dry them completely with the towel . add the mixed ingredients and then add mango chunks.
:.50 gms ./ Ginger ./ Cauliflower . Wash. Drain and wash thoroughly under cold running water ./ Fresh turmeric . without leaving spaces. Chutnel]s & Raitas Pickled Mixed Vegetable Ingredients: ./ Cluster beans . Drain completely.1 . Pack tight layers. •:.200 gms .50 gms . . •:.50 gms ./ Spicy vinegar . Do not make pieces too small or they will get mushy on pickling . •:. Leave cluster beans. ./ French beans . Slice ginger. carrots. and slice cauliflower.Pickles. and gherkins into desired pieces. •:. dab with kitchen cloth if necessary.50 gms . wipe./ Carrots .:. chilies whole./ Sugar . turmeric into thin slivers. Soak them in wet brine for 10-12 hours or overnight.10 gms Method: ./ Gherkins ./ Wet brine for soaking 19 ./ Fresh firm green chilies . •:. separated . vegetable by vegetable into sterile jar. •:.1 tbsp .10 gms .15 .
.:. Dissolve sugar into vinegar while still hot. Pour vinegar to cover them. Chutnel]s & Raitas - . rvrv -*- rvrv 20 .Pickles.:.
21 . Pour all ingredients over them. crushed ./ Fenugreek seeds. Pour into clean. check for taste .112 tbsp Method: . crushed . dry pickle jars . Stir once.112 tbsp ./ Chili powder red .112 cup . •:./ Salt . There should be enough oil to form a layer over surface of pickle. •:. •:. .:.:. •:. Mix very well with clean dry hands of wooden spatula . Cool to almost room temperature . . Press down firmly with back of the spoon . except oil. Keep in sun for 4 days./ Mango pieces (cut and deseeded) . Chutnel]s & Raitas Punjabi Keri Ka Achaar Ingredients: .2 112 cup .2 tbsp .112 tbsp ./ Mustard oil . Heat oil very well till smoky ./ Nigella seeds (kalonji) . •:. •:./ Aniseeds.Pickles./ Turmeric powder . Add to pickle and mix well. Take mango pieces in large wide bowl or jar . •:. •:.1 kg .:.2/3 cup .
Chutnel]s & Raitas - . Store carefully as shown above to keep pickle from going bad.Pickles.:. rvrv -*- rvrv 22 . Allow to mature for 10-12 days before using. •:. •:. Tie with a thin muslin. before placing lid.
/ Salt . •:. Spread out on an old kitchen towel for 1 112 to 2 hours.:. Sprinkle rock salt & 112 the turmeric . china or earthen pickle jar tbsp 23 . .1/5 cup .112 cup ./ Aniseed Method: . On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes ./ Red chili powder ./ Crushed fenugreek seeds . 1/4 . Shake the jar so the pieces are evenly coated.:. Chutnel]s & Raitas Spicy Mango Pickle Ingredients: . Add the mangoes. for 2 days. add half the oil./ Medium raw firm mangoeschopped in chunks ./ Glass./ Oil (any refined oil) . Keep aside shake jar in a pendulum motion every 10-12 hours. Place chunks in jar. mix very well with clean dry hands or a spatula. since turmeric will stain the fabric or use disposable.1 cup .112 tbsp ./ Turmeric powder .3 . •:. In a large plastic or glass bowl.1 tbsp . •:. •:.112 cup . Do not use white cloth.Pickles./ Crushed mustard seeds . mix all the dry ingredients left.
rvrv -*- rv rv 24 . Chutnel]s & Raitas - . Press down the pieces and masala firmly. Transfer to a clean jar and press down lightly.Pickles. This pickle will not go bad for over a year even at room temperature. Pour remaining oil on top .:. Take out in small quantities for use in a small glass jar. •:. The main jar should always have a layer of oil floating on top . •:. Allow to marinate for 10 days before using.
Shake again and transfer to a wide bowl. After 2 hours add sugar. Sprinkle salt and turmeric. •:.2tbsp .1 cup ./ Sugar . •:. Place in the sun. add the chili powder. •:. Chutnel]s & Raitas Sun cooked Mango Katki Ingredients: ./ Chili powder (optional) . But if the intensity is lower then the number of days will vary between 4-8 days. Crush the other spices coarsely and add to pickle.:./ Cloves .3 .1" stick ./ Cinnamon . When done. ./ Salt .1 tbsp . Be careful not to touch a wet spoon to the pickle. Peel and chop mangoes into very fine pieces./ Mangoes very raw and firm . If the sun is very hot (summer of India averaging 38-40 degree Celsius). Place in a jar (earthen. Shake again . The pickle is done when all the sugar has melted to a sticky thin syrup .2 .Pickles. Shake the jar to coat mangoes evenly.5 Method: . To stir and place outside every morning ./ Saffron 1/4 tsp 25 . or china). glass. •:. Remember to take the bowl inside every evening./ Turmeric powder. then 3-4 days will suffice. •:.1 tsp . •:./ Cardamoms . Cover with a thin mesh or muslin . Keep aside for 24 hours.
the pickle is kept for a year without refrigeration. If taken care.Pickles.:. rvrv -*- rvrv 26 . Chutnel]s & Raitas - .
spoon it into 2-3 clean jars and leave to cool.2 cups ./ Malt vinegar . This chutney should be stored in the refrigerator .1 tsp .1 tsp ./ Salt ./ Dried apricots (finely diced) . Put all the ingredients into a medium pan and mix thoroughly with a spoon on high flame . When the chutney has thickened to a fairly stiff consistency./ Golden raisins . 1/4 ./ Soft light brown sugar .1 tsp .Pickles./ Grated ginger ./ Garam masala .2 cups •:. •:.:. Chutnel]s & Raitas Apricot Chutney Ingredients: . stirring occasionally.1 cups Method: . then reduce the heat and simmer for 30-35 minutes. •:. rvrv -*- rvrv 27 .3 cups ./ Water . Bring to a boil.112 cup . It takes around 20 minutes to prepare.
This chutney adds taste to cocktail snacks.100 gms . •:. Strain it with a strainer . Add water as per the consistency desired ./ Chili powder . •:./ Salt to taste -*- rvrv 28 . Grind all the above mixture in a blender into a fine paste.:.25 gms ./ Dates .Pickles.25 gms . Chutnel]s & Raitas Date Chutney Ingredients: ./ Jaggery . Soak all the ingredients for 1-2 hours. •:. rvrv . •:./ Tamarind .20 gms Method: .
Serve chilled garnished with yoghurt.Pickles./ Garam masala . Chutnel]s & Raitas Fresh Tomato Onion Chutney Ingredients: .:. garam masala.3 tbsp . Mash the tomatoes with a fork to break them up.1 medium .1 tsp ./ Tomatoes ./ Malt vinegar . and then continue to cook on a slightly higher heat until the chutney thickens . Half cover the pan with a lid and cook over low heat for 20 minutes . sliced green chili and fresh mint leaves to garnish .8 .1 tsp Method: ./ Honey .1 tsp .1 tbsp 3/4 cup . Add the sugar./ Chopped onion . then cover and place in a refrigerator until needed. sliced chili and mint leaves This chutney can be kept for about 2 weeks in a covered jar in the refrigerator./ Yoghurt./ Salt . honey. •:. 29 . •:. Spoon the chutney into a bowl and leave to cool. Wash the tomatoes and cut them into quarters. ginger./ Brown sugar .Place them with the onion in a heavy pan. •:. vinegar and salt. •:./ Ground ginger .
Pickles./ Onion seeds 1/4 tsp .4 tbsp . Dry roast the sesame seeds and leave to cool.1 tsp . Transfer the sesame powder into a bowl. sliced chilies.4 . water./ Fresh coriander (chopped) . Taste and adjust the seasoning if necessary. Grind them into a grainy powder ./ Granulated sugar . •:. diced chilies./ Sesame seeds ./ Water . Heat the oil in a heavy pan and fry the onion seeds and curry leaves. mint./ Curry leaves . ./ Tamarind paste .2/3 cuP . 3/4 cup ./ Onion rings.:. Tip the sesame seed paste into the pan and stir fry for about 45 seconds. and fresh coriander leaves to garnish 30 . •:. Chutnel]s & Raitas Fried Sesame Seed Chutney Ingredients: . •:. Add salt./ Oil .2 . tamarind paste and sugar and use a fork to mix everything together .2 tbsp . the mixture should have a sweet and sour flavor . coriander./ Fresh mint (chopped) ./ Fresh green chili (seeded and diced) .1 tbsp . •:.:.1 tsp ./ Salt .1 tbsp Method: .
sliced green and red chilies and fresh coriander leaves and serve with your chosen curry.Pickles.:. Chutnel]s & Raitas - .:. . rvrv -*- rvrv 31 . Garnish with onion rings. Transfer the chutney to a serving dish and leave to cool.
4 tbsp . rvrv . When cool. peeled and cubed ./ Ginger (thinly sliced) . •:.112 tsp ./ Malt vinegar ./ Onion seeds . •:. Chutnel]s & Raitas Mango Chutney Ingredients: . Simmer until the mango is mushy and most of the vinegar has evaporated . peppercorns.about 15 minutes .2 cloves ./ Thin peel of orange or lemon ./ Green (unripe) mangoes. ginger. Place over a low heat and simmer until the spices infuse the vinegar . Cover and leave for a few days (7-10) before serving./ Crushed dried chilies ./ Salt to taste 3/4 cup -*- rvrv 32 ./ Roasted cumin seeds . Pour the vinegar into a pan and add the chilies.112 tsp .1 tsp .Pickles. cumin and onion seeds./ Crushed garlic . salt and sugar . garlic and peel (if using)./ Cloves .6 .450 gms . Add the mango.2 inch piece .:./ Granulated sugar Method: .1 (optional) . cloves./ Peppercorns . •:. pour into sterilized bottles . •:.6 .
4 . cumin and nigella seeds. •:./ Chili powder . Cool and serve./ Freshly roasted cumin seeds . Fry until golden./ Cinnamon stick . Add 1/4 ./ Mustard seeds (crushed) ./ Ground turmeric powder . Pour the oil into a frying pan and place over a medium heat. Add the ginger.4 tbsp cup water./ Nigella seeds ./ Brown sugar .800 gms . sugar. Chutnel]s & Raitas Spicy Tomato Chutney Ingredients: . When the oil is hot. Meanwhile wash and chop the tomatoes finely .1 tsp ./ Chopped tomatoes . add the tomatoes and cook for 15-20 minutes ./ Bay leaves . Crush the garlic cloves and add them to the spice mixture. bay leaves and mustard seeds for about 5 minutes .2 inch piece . rvrv -*- rvrv 33 . Simmer until reduced.1 tsp .1 tsp ./ Vegetable oil .Pickles. chili powder. •:./ Ginger .1 tsp . cloves.2 inch pieces .4 cloves .4 Method: ./ Cloves .:.:. fry the cinnamon./ Garlic (crushed) . •:.6 tbsp . turmeric.1 tsp . .
/ Grated fresh ginger .112 tsp Method: ./ Cumin seeds . As soon as they pop. Reserve the juice obtained while peeling and chopping . Bring the mixture to a boil.:.1/3 cup ./ Pineapple .Pickles. Add the pineapple. add the cumin seeds.1 112 tsp 34 ./ Salt ./ Dried chilies./ Seedless raisins . Add the ginger and chilies and stir fry the spices briskly for 30 seconds until they release their flavors . Chutnel]s & Raitas Tok Ingredients: .800 gms . •:. reduce the heat to medium and cook uncovered for 20-25 minutes. then the onion seeds.1 tsp .112 tsp ./ Granulated sugar . •:./ Onion seeds . Heat the vegetable oil in a large pan over medium heat and immediately add the mustard seeds./ Black mustard seeds . •:.2 tsp . crushed .112 tsp . . sugar and salt. 500 gms).112 cup ./ Vegetable oil . Add 300 ml of the juice (made up with cold water if necessary) and stir into the pineapple mixture . raisins. Peel and chop the pineapple finely (you should have approx. •:.1 tbsp .
peaches or nectarines./ Granulated sugar . •:./ Yoghurt .1 tsp Method: . chili powder or paprika to garnish . salt and ground cumin and gently mix together .1 tsp ./ Salt to taste -*- rvrv 35 . sprinkle on the cumin seeds.2 . rvrv .112 cup ./ Freshly roasted cumin seeds. Add the sugar./ Bananas (firm) .75 gms . •:. and just before serving. Slice the bananas directly into the bowl and fold in gently before the bananas turn brown . Chill. Chutnel]s & Raitas Banana Grape Raita Ingredients: .Pickles./ Freshly ground cumin seeds ./ Seedless grapes .1 112 cups .:. Instead of grapes try kiwi fruit. chili powder or paprika. Place the yoghurt in a chilled bowl and add the grapes and walnuts ./ Shelled walnut .:. Tips & Variations :. •:. Almonds or hazelnuts can be used instead of or as well as the walnuts.
Chutnel]s & Raitas Cucumber Raita Ingredients: . Mix all the ingredients properly . Whisk the yoghurt.2 cups ./ Salt to taste Method: . . Serve garnished with coriander leaves. Chill the raita ./ Coriander leaves to garnish rvrv -*- rvrv 36 ./ Grated cucumber .Pickles./ Yoghurt .:./ Crushed mustard seeds .1 tsp . •:. . •:./ Sugar .250 gms .:.2 tsp .
•:./ Apple (peeled and chopped) .1 .1 tsp .1 large . rvrv .:./ Roasted cumin seed powder .2 tsp .Pickles./ Chopped banana .a pinch -*- rvrv 37 ./ Sugar ./ Pomegranate seeds . Reserve 1 tsp cumin powder for garnishing . Chill the raita ./ Yoghurt . Whisk the yoghurt. Just before serving garnish with chili powder and cumin powder.1 tsp . . •:.:. Chutnel]s & Raitas Mixed Fruit Raita Ingredients: ./ Salt . •:./ Chili powder . Add all the ingredients except chili powder .1 112 tbsp Method: .2 cups .
rvrv .:. Chill the raita . Mix salt and sugar properly .2 tbsp ./ Bananas (chopped) ./ Roasted cumin powder .1 tsp . garnish with 1 tsp of cumin powder.1 tbsp Method: ./ Spinach (finely chopped) . Add the cubed dates and bananas.112 tbsp -*- rvrv 38 .2 tsp .Pickles./ Salt . •:. . •:. Add 1 tsp cumin powder and mix well. .:./ Dates (deseeded and cubed) . Just before serving. Add the washed and finely chopped spinach leaves. Chutnel]s & Raitas Spinach Date Raita Ingredients: .2 tsp . Whisk the yoghurt.2 cups .:. •:. •:./ Yoghurt ./ Sugar .
•:. Add the salt. sugar.1 . Pour the yoghurt into a bowl and whisk it well.1 medium ./ Granulated sugar .1 tsp . honey and mint sauce. Garnish with the reserved coriander and place in the refrigerator ready to serve./ Roughly chopped fresh coriander . seeded and finely chopped .2 tbsp . •:. Reserve a little chopped coriander for garnishing and add the rest to the yoghurt mixture with the chili.Pickles. rvrv ./ Clear honey .2 tbsp Method: ./ Mint sauce ./ Water 1/4 cup -*- rvrv 39 .2 cups ./ Green chili. . Chutnel]s & Raitas Sweet Sour Raita Ingredients: . Taste to check the sweetness and add more honey if desired . Whisk once again and pour into a serving bowl./ Diced onion ./ Salt ./ Yoghurt .:.1 112 tsp .1 tsp . onion and water . •:.:.
:.Pickles. Just before serving take it out of the refrigerator ./ Salt . Chill the raita .1 large . rvrv .:./ Yoghurt . . Add all the ingredients and mix well. •:.2 cups ./ Roasted cumin seed powder 112 tsp .112 tsp . ./ Onion (finely chopped) . Serve garnished with coriander leaves.:. •:.1 tsp -*- rvrv 40 ./ Tomato (finely chopped) ./ Coriander leaves to garnish ./ Sugar .1 tsp Method: . Chutnel]s & Raitas Tomato Onion Raita Ingredients: . Whisk the yoghurt.1 large ./ Chili powder .
Sometimes nature was extremely harsh on him. instead of running to the doctor? I have developed an e-book on such remedies with painstaking effort. as we have seen so many times in the past. In due course.Pickles. In his pursuit of material possessions. Chutnel]s & Raitas - Nature & Us In ancient times man was completely at the mercy of nature. for you to go through. And when it does. So. He has begun considering himself as the Supreme Being who can control everything. It provided him with all the foods and medicines for him to stay healthy and active.htm 41 . he has become blind to the fact that nature has its own way of striking back.indian-cooking. all his acquired power will not be able to save him. why not try to reconnect with our roots? Why not try some simple and natural home remedies whenever you are down with some common ailment. Slowly and surely man started drifting away from his roots and today things have come to such a head that he has almost forgotten where his roots are. man prospered and developed in every way possible . Check it out. financially and physically. It shall be your asset throughout life. but at the same time it also took care of him by providing him with all the resources that he needed to survive.info/HomeRemedies/ebook. http://www.intellectually.
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