CHUTNEYS

CHUTNEYS

The chutneys along with the pickles form a necessary accompaniment to the food of this region whether of the rich or the poor . Their use is almost essential in the region during the summers when the physical activities comes down to a low level and consequently the flow of the digestive juices is inhibited . The pickles and chutneys stimulate the appetite and promote the digestion .

DHANIYA PUDINA KI CHUTNEY

green coriander 100gms

green mint 100gms

green chilli 3no’s

tamarind pulp 50gms

sugar 10gms

water 60ml

ü Grind the coriander , green chillies and the mint together after cleaning thoroughly .

ü Add to it the tamarind pulp salt , sugar and water , mix thoroughly and serve alongwith the food .

ALOO BOOKHARA CHUTNEY

sookha aloo bookhara 250gms

almonds and kishmish 30gms each

cumin & sonth powder 05gms each

gur 200gms

dried dates & pista 30gms each

vinegar 20ml

kala namak 02gms

ü Soak boil and deseed the plums and the dates and pass the plums through a fine seive , add gur and cook until it is of a creamy consistency .

ü Add to it the chopped deseeded dates , kishmish and almonds , also add the rest of the ingredients and give a boil .

ü Cool and store in a sterlised bottle , it can stay in a refrigerator for 04 days .

RICH MANGO CHUTNEy

raw mangoes 04kgs

sugar 03kgs

raisins 500gms

blanched almonds 300gms

garlic paste 100gms

ginger paste 120gms

red chilli powder 75gms

vinegar 1litre

salt to taste

ü Cut thin slices of the peeled mangoes .

ü Make a syrup with the sugar and the vinegar and add the rest of the ingredients .

ü Cook on slow fire and when it reaches to the required consistency , add salt , mix and take off the fire .

ü This chutney keeps good for a long time .

TAMARIND - JAGGERY CHUTNEY

ripe tamarind 01kg

jaggery 01kg

dry dates & raisins 100gms

cumin 30gms

green cardamon 8no’s

red chilli powder 5mgs

ü Macerate the tamarind pulp and the jaggery very well and strain .

ü Put in an aluminium pan and reduce over a high flame toa thick consistency .

ü Take off the fire and add rest of the ingredients .

ü Cool and use as required .

APPLE AND RAISIN CHUTNEY

cooking apples 500gms

vinegar 300ml

finely chopped onion 50gms

sugar 200gms

ginger paste 5gms

raisins 45gms

red chillies 3no’s

ü Grate the apples and combine with everything except the sugar .

ü Simmer on a low flame for 45 minutes .

ü Add the sugar and mix well .

ü Cool and bottle in air tight jars .

APPLE AND MINT CHUTNEY

cooking apples 500gms

ripe tomatoes 250gms

onions 200gms

raisins 250gms

mint leaves 250gms

mustard powder 10gms

sugar 200gms

vinegar 200ml

salt 10gms

ü Bring to a boil the vinegar , sugar , mustard powder and the salt .

ü Add to it the rest of the ingredients ground together to a fine paste .

ü Cook on a slow fire for 10 minutes and then cool and bottle .

DRIED APRICOT CHUTNEY

dried apricots 250gms

sugar 250gms

chopped garlic & ginger 20gms

red chillies 25no’s

vinegar 200ml

ü soak the apricots , deseed and simmer until the fruit is soft .

ü grind garlic , ginger and chillies with the vinegar.

ü Combine all and stir cook untilit attains a chutney consistency .

ü Cool and bottle .

MINT AND POMEGRANATE SEED CHUTNEY

mint leaves 250gms

pomegranate seeds 25gms

coriander seeds 100gms

onions 100gms

garlic 30gms

ginger 20gms

green chillies 10no’s

peppercorns10no’s

ü Combine all the ingredients together and grind to a very fine paste .

ü This chutney can be kept in a fridge to last a fortnight .

LENTIL AND PANEER PREPARATIONS

Lentils , popularly known as dals , are perhaps the cheapest , the commonest and the most popular of all Indian foods . They are relished by the rich and the poor alike and are almost an integral part of every Indian meal , formal or informal . Their wide appeal in spite of the ardous methods of preparation only reaffirms the fact that they are really delicious .

In fact a well cooked maanh saabat , a delicacy of Punjab , is perhaps without parallel in the world . This however is not a solitary example and nearly all the dals will prove worthy of tribute .

The cooking of dals by the conventional methods is long , no doubt , but by no means very laborious . Dals are washed and along with requisite amount of water and cooked on a slow fire in clay handi’s , covered with a saucer shaped lid in which is kept a little water , the cooking may continue for 5 - 6 hours and on completion the tadka or baghar is added to the dal .

URADH OR MAANH SABAT

whole black beans 250gms

water 1.2litres

ginger & garlic 30gms each

turmeric 05gms

ghee 40gms

FOR BAGHAR

ghee 50gms

deseeded green chillies 30gms

chopped ginger 30gms

red chilli powder 05gms

ü Boil the beans in water with salt , ginger , garlic , turmeric and ghee.

ü Cover and simmer for 3 - 4 hours .

ü Stir and mash about 1/4th of the dal .

ü for tadka , heat the ghee , ginger , green chillies and red chilli powder and add it on top of the dal .

CHOLLE MASALEDAR

kabuli chana 250gms

ground cardamom & cumin5gms each

kasoori methi10gms

tomatoes100gms

chopped onions 100gms

ginger50gms

red chilli powder20gms

green chillies 2no’s

ü Soak channas overnight in a lot of water , add salt and boil until tender and dry .

ü Grind together onion and ginger and fry it in about 100gms of ghee to a golden colour .

ü Add in the diced tomatoes and the spices and cook until the ghee floats on top

ü Stir in the channa and add a little water , cook for a few more minutes and then garnish with onion , tomato slices , chopped coriander and chillies .