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 Aditya Spices cookbook:

CooksBook -Menu

1.Panir Pakoras
2.Bhel Poori
3.Hot Chutney
4.Sweet Chutney
     
chat items Aditya turmeric aditya special recipes
5.Mint Chutney
6.Coconut Chutney
7.Hot Onion Chutney
8.Hot Chilly Chutney


ADITYA SPECIAL CHATS & CHUTNEYS

Panir Pakoras

Ingredients
Panir cubes - 200 gms
For batter
Bengal gram flour - 75 gms
Salt - to taste
Oil - 1 tsp
Chilli powder - ½ tsp
Oil - to fry

Method
Prepare a smooth batter of pouring consistency with flour, salt, chilli powder, and little oil. Heat oil. Pierce the panir cubes, dip in batter and deep fry in oil till light brown. Serve piping hot with favorite chutneys.

Bhel poori

Ingredients
Refined flour - 250 gms
Water - as required
Salt - to taste
Fried split Bengal gram - 100 gms
Fried split black gram - 100 gms
Fried sev - 100 gms
Fried Puffed rice - 100 gms
Fried green gram - 100 gms
Chopped onion - 400 gms
Coriander leaves - ½ bunch
Grated Unripe mango - 100 gms

Method
Make a stiff dough with flour water and salt. Divide into small balls. Roll out into thin poories. Dry in the shade. Heat oil, fry till light brown.
Crush the poories and mix together with puffed rice, fried split Bengal gram, black gram, sev, and green gram. At the time of serve, place 40 gms of the mixture in the plate,add chopped onion, coriander leaves and grated mango. Serve with different chutneys.

Hot chutney

Ingredients
Green chilies - 6 nos
Coriander leaves - 1 bunch
Ginger - a small piece
Garlic - 4 flakes
Salt - to taste
Roasted gram - 10 gms

Method
Wash and chop the coriander leaves, green chillies, ginger and garlic. Grind the ingredients together with roasted gram and salt. Mix with little water and serve as an accompaniment.

Sweet chutney

Ingredients
Seedless dates - 100 gms
Tamarind - 30 gms
Jaggery - 5 gms
Salt - to taste

Method
Soak tamarind in warm water and extract the pulp. Grind the dated with tamarind pulp, jaggery and salt with out adding water.

Mint Chutney

Ingredients
Mint leaves - 1 bunch
Coriander leaves - ¼ bunch
Green chillies - 2 nos
Garlic flakes - 4 nos
Salt - to taste

Method
Chop the ingredients and grind together with salt and serve as an accompaniment.


ADITYA SPECIAL CHATS & CHUTNEYS

Coconut Chutney

Ingredients
Coconut - 1 no
Dry red chillies - 4 nos
Roasted gram/ peanuts - 50 gms
Garlic flakes - 4 no
Tamarind - a small piece
Salt - to taste

Tempering
Oil - 2 tble spoon
Mustard seeds - 1 tsp
Split Bengal gram - 1 tsp
Split black gram - 1 tsp
Curry leaves - 1 sprig
Dry red chillies - 1 nos

Method
Break and grate the coconut. Grind together with roasted gram/peanut, dry red chillies, tamarind, and garlic flakes along with required salt. Place the paste in a bowl.
Heat oil, add mustards, curry leaves. When crackles add black gram, Bengal gram and dry red chillies. When the dhal becomes golden brown remove and pour on the ground coconut paste. The delicious accompaniment is ready to serve.

Hot onion Chutney

Ingredients
Onions - 250 gms
Tomato - 150 gms
Dry red Chillies - 4 nos
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 sprig
Ginger - a small piece
Garlic flakes - 2 flakes
Tamarind - a small piece
Oil - 10 ml
Salt - to taste.

Tempering
Gingerly Oil - 2 tble spoon
Mustard seeds - 1 tsp
Split Bengal gram - 1 tsp
Split black gram - 1 tsp
Curry leaves - 1 sprig
Dry red chillies - 1 nos
Asafoetida - a pinch


Method
Slice the onions and tomato. Heat oil. Add curry leaves, ginger, garlic flakes, coriander seeds, cumin seeds, red chillies and sauté well adding onion and tomatoes till golden brown. Remove, cool and grind together with tamarind and required salt. Change the ground paste to a bowl.
Heat oil, add asafoetida, mustards and curry leaves. When crackles add black gram, Bengal gram and dry red chillies. When the dhal becomes golden brown remove and pour on the ground coconut paste. The delicious accompaniment is ready to serve.

Hot chilly chutney

Ingredients
Dry red chillies - 10 Nos
Garlic flakes - 4 nos
Curry leaves - 1 sprig
Tamarind - a small piece
Jaggery - a small piece
Salt - to taste

Tempering
Gingerly Oil - 2 tble spoon
Mustard seeds - 1 tsp
Split Bengal gram - 1 tsp
Split black gram - 1 tsp
Curry leaves - 1 sprig
Dry red chillies - 1 nos

Method
Remove the seeds from red chillies and soak in lukewarm water for 15 minutes. Now grind all the ingredients together with little water.
Heat oil, add mustards, curry leaves. When crackles add black gram, Bengal gram and dry red chillies. When the dhal becomes golden brown remove and pour on the ground coconut paste. The delicious accompaniment is ready to serve.


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