Mint Chutney is very versatile. It can be served as a dip with appetizers (example pappad, samosas, kebabs, etc.) or it can be used as a spread in sandwiches – with cucumber or tomatoes and cheese (yummy!) and best of all, it plays a key part in making chaat. Ingredients: Mint leaves – ½ cup, packed Onion – ¼ of a medium Tomato – ½ of a medium Ginger – ½” piece Garlic – 1…
"Mint Chutney"Tag: cuisine
Many people consider Lima Beans (also known as butter beans) boring, but here’s a way to make Lima Beans Curry that will spruce up this usually ignored vegetable. When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein and a very good source of cholesterol-lowering fiber. Ingredients: Frozen Lima Beans – 16oz packet (washed) Oil – 4 tsp Cumin Seeds – ½ tsp Mustard Seeds – ½ tsp Asafoetida (Hing) – pinch Turmeric…
"Lima Beans Curry"
Puda (also known as Chilla in some parts of India) is a great dish that can be served as a snack, appetizer, main course or as a great week-end breakfast. The Chickpea flour in the Puda gives it some body, while the Rava keeps it light. The onions provide just the right amount of crunch and the cilantro gives color and wonderful aroma…. Ingredients: Semolina (Rava/Sooji) – 1 cup Chickpea Flour (Besan) – ½ cup…
"Puda / Chilla (Savoury Pancakes)"
This recipe for Potatoes in a Creamy Yogurt Sauce is just perfect for those times when you haven’t had a chance to get to the grocery store for fresh vegetables. The hardest part is boiling the potatoes. With the red of the tomatoes in the gravy and the green of the cilantro garnishing, it is a visual treat!
"Potatoes in Creamy Yogurt Sauce (Dahi Wale Aloo)"Hetal and Anuja show you the basics of stocking your pantry for Indian cooking. This is part 2 of the 2 part series:
"Stocking your Pantry for Indian Cooking 101 – Part 2"