Condiments-Soups, Raitas, Chutneys, Achaar

Serves 200 gms garam masala

What you need
 
For the Spices:

1/2 cup cinnamon broken sticks
1/4 cup cloves
1/4 cup black pepper corns
3/4 cup coriander whole seeds
1/4 cup cardamom pods

Mum's Garam Masala

How to
 
Steps:

1. Check all the spices so that they are clean of any grit or dust.
2.  Grind each spice separately using the electric or manual grinder to make a fine powder.
3.  Mix all the ground spices together using a dry spoon.
4. Store at room temperature, in an air-tight bottle.
5. Sprinkle the 'Garam Masala' sparingly into your vegetable or meat curries to get an exotic taste and aroma in your food.

Serves 4 tomato soup

What you need

For the Soup:


4 large red tomatoes, chopped
4 cups water
1 teaspoon salt
1 tablespoon fresh lemon juce

For Garnishing:

1/4 teaspoon black pepper powder
1/4 teaspoon crushed, mixed dry herbs of your choice


Fresh Tomato Soup

How to

Steps:


1.  In a deep pan, put the water, tomatoes and salt.
2.  Boil for 10 minutes till the tomatoes are softened.
3.  Sieve into a large soup bowl.
4.  Add the lemon juice and stir gently.
5.  Garnish with the herbs and black pepper powder.
6.  Serve the 'Fresh Tomato Soup' hot, with toasted bread. 

Serves 4 daal soup

What you need
 
For the Soup:

1/2 cup moong daal split [green lentil], cleaned and soaked for 15 minutes
1/2 cup masoor daal split [orange lentil], claned and soaked for 15 minutes
4 cups water
1 small red onion, finely chopped
1 small tomato, finely chopped
1/2 teaspoon ginger, crushed
1/2 teaspoon garlic, crushed
1 teaspoon salt

For Garnishing:

1/4 teaspoon black pepper powder
1 teaspoon fresh coriander leaves, finely chopped

Nutritional Daal Soup

How to
 
Steps:

1.  In a deep cooking pan, put the water to boil.
2.  Add the drained lentils, onions, tomatoes, ginger, garlic and the salt.
3.  Allow to boil for 30 minutes, stirring now and then.
4. Check that the lentils are cooked well.
5. Stop the heat and with a wooden spoon or a manual mixer, mix thoroughly to get a smooth consistency.
6.  Pour into the serving soup bowl.
7.  Garnish with  the coriander leaves and black pepper powder.
8. Serve the 'Nutritional Daal Soup' hot with toasted bread. 

Serves 4 vege soup

What you need

For the Soup:


1/2 cup shelled green peas
1/2 cup sliced carrot
1/4 cup florets of cauli-flower
1 small red onion, finely chopped
1 small tomato, finely chopped
1 large potato, peeled and cut into quarters
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 teaspoon salt

For Garnishing:

1/4 teaspoon black pepper powder
6 fresh mint leaves
3 slices of fresh lemon

Mix Vege Soup

How to
 
Steps:

1. In a deep cooking pan, put the water to boil.
2. Add all the ingredients of the soup.
3. Let it cook on medium heat for 30 to 40 minutes.
4. Check that the vegetables are well cooked.
5.  Pour into a soup bowl either
              i.  as it is
             ii.  sieved  or
            iii.  blended
6.  Garnish with the coriander leaves, lemon slices and black pepper powder.
7. Serve the 'Mix-Vege Soup' hot with toasted bread.

Serves 4 mutton soup

What you need
 
For the Soup:

1/2 kg cleaned mutton pieces with bone
1 large, whole red onion
1 whole garlic
3 cm long whole ginger piece
1 teaspoon salt
1 teaspoon zeera seeds
1 teaspoon whole dry coriander seeds
1/2 teaspoon whole black pepper corns
1/2 teaspoon cloves
5 whole elachi [cardamom] pods
4 cm long cinnamon stick pieces
6 mugs water

For the Garnishing:
4 lemon wedges
1/4 teaspoon black pepper powder

Yuhni- Mutton Soup

How to
 
Steps:

1.  In a deep cooking pan, place the water and let it boil.
2.  Put all the ingredients of the soup into the boiling water and partially cover it.
3. Let it cook at low heat for 1 hour till the meat is tender and the liquid is halved.
4.  Sieve out the liquid into a serving soup bowl.
5.  Shred some of the cooked mutton pieces and add to the soup.
6. Garnish with the black pepper powder and lemon wedges.
7. Serve the 'Yuhni-Mutton Soup' hot with toasted bread.

Serves 4 chicken soup

What you need

For the Soup:


500 gm spring chicken, skinned and cut into 4 pieces with bone
1 whole red onion
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 teaspoon salt
1 teaspoon whole black pepper corns
1/2 teaspoon cloves
1/2 teaspoon zeera [cummin] seeds
4 elachi [cardamom] pods
2 cm long cinnamon sticks
4 mugs water

For the Garnishing:

1/4 teaspoon black pepper powder
1 fresh lemon, cut into wedges

Chooza Soup

How to
 
Steps:

1. In a deep cooking pan, put the water and let it boil.
2. Add all the ingredients of the soup and cover partially.
3. Let it simmer at low heat for 1 hour.
4. Check that the chicken is tender and the liquid had become half of its original volume.
5. Stop the heat and strain the soup into a large soup bowl.
6. You may shred some of the chicken meat and add to the soup.
7. Garnish with the black pepper powder and the lemon wedges.
8. Serve the 'Chooza Soup' hot with toasted bread.

Serves 4 chick-corn soup

What you need

For the Soup:


300 gm chicken, skinned and cut into pieces with bone
5 cups water
1 red onion, finely chopped
1 tablespoon chopped stalks of celery
1 teaspoon salt
1 cup sweet corn off the cob, drained
1/2 cup corn flour
1 egg, beaten
1/4 cup milk

For Garnishing:

1 teaspoon soy sauce
1 teaspoon sweet and hot tomato sauce 

Chicken-Corn Soup

How to
 
Steps:

1.  In a deep cooking pan, put the water to boil.
2.  Add the chicken pieces, lower the heat and let it simmer for 15 minutes so that the chicken becomes tender.
3.  Remove from the heat and strain.
4.  Put the liquid stock back into the cooking pan.
5.  Remove the chicken meat from the bones and shred into small pieces.
6.  Put the shredded chicken into the stock.
7.  Add the onion, celery and the corn. Let it simmer for 10 minutes.
8.  Meantime, in a small bowl, mix the corn flour, beaten egg and the milk with a fork till the mixture crumbles.
9.  Drop these crumbs into the soup slowly and stir slightly.
10. Cover and let the soup simmer for another 10 minutes.
11. Stop heating and pour into a serving soup bowl.
12. Carefully put drops of the soy sauce and the sweet and hot sauce on the surface of the soup.
13. Serve the 'Chicken-Corn Soup' hot with spring rolls or toasted bread.

Serves 4 cucumber raita

What you need
 
For the mixture:

2 cups plain yoghurt
1 cup fresh grated cucumber with skin
1 teaspoon salt 

For the garnishing:

1 teaspoon cummin seeds
1/4 teaspoon black pepper powder
 

Kheera Raita

How to
 
Steps:

1.  In a medium sized bowl, put the yoghurt and the salt. Whisk with a fork to form a creamy liquid without clots.
2.  Add the grated cucumber and mix with the fork.
3.  Sprinkle the cummin seeds to make two rows on the surface of the liquid.
4.  Sprinkle the black pepper powder in the middle of the rows of the cummin seeds.
5.  Serve the refreshing 'Kheera Raita' with any vegetarian dishes. 

Serves 4 pumpkin soup

What you need
 
For the mixture:

1 cup water
1 medium sized long, green 'kadoo' [pumpkin]
2 cups plain yoghurt
1 teaspoon salt

For the garnishing:

1 teaspoon cummin seeds
1/4 teaspoon black pepper powder
1/2 teaspoon fresh green chilly, chopped

Kadoo Raita

How to
 
Steps:

1.  Carefully remove the hard skin of the 'kadoo', rinse it and grate it coarsely.
2.  In a small cooking pan, put the water to boil.
3.  Add the grated 'kadoo' and let it cook for 10 minutes so that it becomes tender.
4.  Drain off the excess water and keep the boiled 'kadoo' aside to cool down.
5.  In a serving bowl, put the yoghurt and the salt. Mix it using a fork to get a smooth consistency.
6.  Add the cooled 'kadoo' to the yoghurt and stir gently with the fork.
7.  Sprinkle the cummin seeds, black pepper powder and the green chillies in alternate rows on the surface of the mixture.
8. Serve the nutritious 'Kadoo Raita' with any vegetarian dishes and 'parathas'.

Serves 4 brinjal raita

What you need
 
For the mixture:

1 large 'bataun' [purple egg-plant/brinjal]
2 cups plain yoghurt
1 teaspoon salt

For the garnishing:

1 teaspoon cummin seeds
1/4 teaspoon red chilly powder
1 teaspoon chopped fresh coriander leaves
1/2 teaspoon fresh green chilly chopped 

Pardhtha

How to

Steps:


1. Preheat the grill/oven for 10 minutes [200 degrees C].
2. Cut the brinjal into half, lenghth-wise and place on a greased baking dish.
3.  Let it cook for ten minutes and then turn the halves over,
4.  Cook for another 10 minutes till the surfaces of the brinjal get a brown crust.
5.  Remove from the oven, place the browned brinjal on a plate and mash it using a fork. Leave it aside to cool  down.
6.  Mean-time, put the yoghurt and salt in a medium sized bowl and whisk it with a fork till you get a smooth consistency.
7.  Add the cool, mashed brinjal and stir gently with the fork.
8.  Garnish creatively with the cummin seeds, coriander leaves, red chilly powder and the green chillies.
9.  Serve this rare, delicious "Phardhtha" with vegetarian dishes and 'pooris'


Serves 4 phoolian raita

What you need
 
For the phoolian:

1 mug fine gram flour ['besan']
1/2 mug water
1/2 litre cooking oil

For the Mixture:

2 cups plain yoghurt
1 teaspoon salt
1 cup fried phoolian
2 cups water to soak phoolian

For the garnishing:

1 teaspoon fresh coriander leaves, finely chopped
1/2 teaspoon green chilly, sliced
1/4 teaspoon zeera [cummin] seeds
1/4 teaspoon red chilly powder
1/4 teaspoon black pepper powder

Dhahi-Phoolian

How to
 
Steps:

1.  In a small bowl, place the 'besan' and 1/2 mug of water.
2.  With a fork mix thoroughly for 2 minutes so that you have a smooth, runny paste without any clumps.
3.  In a deep frying pan, put the oil at medium heat.
4.  Hold a large holed sieve in one hand and pour some of the paste in it.
5.  With a tablespoon, press the paste in the sieve so that you get drops of the liquid falling into the warm oil.
6. Stir gently and let them fry till just golden in colour. Be careful that they do not get burnt!
7. Remove the fried 'phoolian' onto absorbent paper to drain off excess oil.
8.  Repeat steps 4 to 7 till the paste is finished.
9.  You can store the cooled 'phoolian' in an air tight container or freeze them to use when needed.
10. To prepare the 'Dhahi-Phoolian', take 1 cup of the fried phoolian and put them to soak in 2 cups of water for 5 minutes.
11. Use a sieve to remove the excess water and keep the drained 'phoolian' aside.
12.  In a medium sized bowl, place the yoghurt and the salt. Mix with a fork to get a smooth liquid.
13.  Add the drained 'phoolian' and stir gently with the fork.
14. Use your creativity to garnish the surface of the mixture with alternate rows of coriander leaves, red chilly, green chilly and the black pepper powder.
15.  Serve the delightful 'Dhahi-Phoolian' with any vegetarian dishes, 'rotis' or rice.    

Serves 40 pieces dhahi paley

What you need
 
For the Palay:
 
1 mug 'maash daal' [split, white lentil], cleaned and soaked for 12 hours.
1/2 mug water for blending
1 teaspoon salt
1 teaspoon zeera [cummin] seeds
1/4 teaspoon bicarbonate of soda
1 tablespoon 'sultanas'
1 tablespoon fine gram flour [besan]
1 litre cooking oil for frying

For the Dhahi-Palay:

6 pieces of the fried palay
2 cups water to soak the fried 'palay'
2 cups yoghurt
1 teaspoon salt

For the Garnishing:

1/4 teaspoon red chilly powder
1/4 teaspoon black pepper powder
1 tablespoon tamarind [imbli] sauce

Traditional Dhahi-Palay

How to
 
Steps:

1.  Drain the soaked lentils and put them into the electric or manual blender with 1/2 mug of water.
2.  Blend for 4 minutes till you have a coarsely crushed mixture.
3.  In a large bowl, put the blended lentils, salt, zeera, bicarbonate soda, sultanas and the gram flour. Stir gently with a fork, cover it and leave the mixture for 10 minutes.
4.  In a deep frying pan, place the cooking oil at medium heat.
5.  With a teaspoon, scoop some of the mixture and carefully drop it into the warm oil.  You can put 6 scoops at a time.  They will need enough space to expand and rise. 
6.  Let them fry for a couple of minutes. Gently turn the discs over and allow them to become golden brown evenly.
7.  Remove them onto absorbent paper to drain off any excess oil.
8.  Repeat Steps 5 to 7 till you have finished the mixture.  You will be able to make about 40 pieces.
9.  You may put the fried 'palay' in an air tight container and freeze them to use when required.
10.  To make the 'Dhahi-Palay', take 6 pieces of the fried 'palay' and let them soak in 2 cups of water at room temperature for 10 minutes.
11.  Remove one piece at a time and squeeze gently between your palms to remove excess water. Keep them aside.
12.  In a broad bowl or dish, put the yoghurt and the salt. Mix with a fork to make a smooth liquid.
13.  Carefully place the drained 'palay' into the mixture.
14.  Using your innovation, decorate the surface of the liquid with the red chilly, black pepper powder and the tamarind sauce.
15.  Serve the 'Traditional Dhahi-Palay' with 'biryanis', 'pilaus' or any vegetarian dishes.     

Serves 4 tomato raita

What you need
 
For the Mixture:

2 cups plain yoghurt
1 teaspoon salt
2 red tomatoes, finely chopped
1 small red onion, finely chopped

For the topping:

1/2 teaspoon cummin seeds
1/2 teaspoon fresh coriander leaves, finely cut
1/2 teaspoon fresh green chilly, finely cut
1/4 teaspoon black pepper powder

Tamatar Raita

How to
 
Steps:

1. In a broad, medium sized bowl, put the yoghurt with the salt an mix thoroughly with a fork so that there are no clumps.
2.  Add the tomatoes and onions. Stir gently with the fork.
3.  Garnish the top of the mixture with rows of cummin,coriander leaves, black pepper and green chilly.
4. Serve the 'Tamatar Raita' with any pilau, biryani or vegetable dishes.

Serves 4 potato raita

What you need
 
For the Mixture:

2 cups plain yoghurt
1 teaspoon salt
1 cup cubes of boiled potato
1 teaspoon finely cut fresh mint leaves
1 teaspoon fresh coriander leaves, chopped

For the topping:

1/4 teaspoon black pepper powder

Aloo Raita

How to
 
Steps:

1. In a medium sized bowl, place the yoghurt and the salt.  Mix with the fork till you have a smooth consistency.
2.  Add the potato cubes, mint and coriander leaves. Gently stir the mixture.
3.  Sprinkle the surface lightly with the black pepper powder.
4.  Serve the 'Aloo Raita' on its own or with any vegetable or meat dish.

Serves 4 avocado raita

What you need
 
For the Mixture:

1 cup plain yoghurt
1/2 teaspoon salt
1/2 cup finely shredded fresh lettuce leaves
1/2 cup cubes of ripe avocado
1/4 cup finely cut carrot pieces
1 teaspoon chopped olives

For the topping:

1 teaspoon red chilly sauce
1/4 teaspoon black pepper powder

Avocado Raita

How to

Steps:


1.  In a shallow, broad bowl, put the yoghurt and the salt.  With a fork mix to make a smooth liquid.
2.  Put into it the other ingredients and stir gently .
3.  Place drops of the chilly sauce on the top and sprinkle the black pepper in rows.
4. Serve this healthy 'Avocado Raita' with any vegetarian or meat dishes. 

Serves 4 pomegranate chutni

What you need
 
1 cup dried pomegranate seeds ['anar-dhana']
1 cup water
1/2 teaspoon salt
1/2 teaspoon red chilly powder
1/4 teaspoon black pepper powder
1 tablespoon fresh lemon juice
 

Anar-dhana Chutni

How to
 
Steps:

1.  Prepare either a manual grinder or an electric blender for making this chutni.
2.  Put all the ingredients into the grinder/blender and mix for at least 5 minutes.
3.  Check that the seeds are completely crushed and you have a smooth mixture with very fine grains.
4. Remove the mixture into a small bowl.
5.  Serve this exotic, tasty 'Anar-Dhana' chutni with any 'bhajias' or 'kebabs'.

Serves 4 tomato chutney

What you need
 
4 ripe, red tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon red chilly powder
1 teaspoon chopped green chilly
1 teaspoon lemon juice
1 tablespoon fresh, cut coriander leaves

Tamatar Chutni

How to
 
Steps:

1. Place all the ingredients in the electric/manual blender.
2.  Mix for 2 minutes.
3.  Remove into a small serving bowl.
4.  Serve this tangy 'Tamatar Chutni' with any 'bhajias' or 'kebabs'.

Serves 4 onion tomato chutni

What you need

2 large tomatoes, very finely chopped
1 small red onion, very finely chopped
1 tablespoon finely chopped, fresh coriander leaves
1 teaspoon green chilly, finely chopped
1/2 teaspoon salt
1/4 teaspoon red chilly powder
1/4 teaspoon black pepper powder
 

Onion-Tomato Chutni

How to
 
Steps:

1.  In a small bowl, put all the ingredients.
2.  Stir gently with a fork so that you have a uniform mixture.
3.  Serve the 'Onion-Tomato' chutni with any 'bhajias' or 'kebabs'

Serves 4 coriander chutni

What you need
 
1 cup fresh coriander leaves
1 teaspoon cut green chilly
1/2 teaspoon salt
1/4 teaspoon red chilly powder
1/4 teaspoon black pepper powder
1 tablespoon fresh lemon juice

Spicy Thania Chutni

How to
 
Steps:

1. Put all the ingredients in a grinder [electric/manual].
2. Mix for a couple of minutes till you have a slightly coarse paste.
3. Remove into a small serving bowl.
4.  Serve the 'Spicy Thania' chutni with 'bhajias', 'kebabs' or 'rotis' and any vegetarian dishes.

Serves 4 mint chutni

What you need
 
1 mug fresh mint leaves
1/4 mug fresh coriander leaves
1 tablespoon fresh, cut green chilly
1 teaspoon salt
1/4 teaspoon citric acid powder
1/4 mug water

Poodina Chutni

How to
 
Steps:

1.  Place all the ingredients in a blender [electric/manual].
2.  Mix for about 3 minutes till you have a smooth paste.
3.  Remove into a small serving bowl.
4.  Serve the 'Poodina Chutni' with any 'bhajias' or 'kebabs'. 

Serves 4 onion-mint chutni

What you need

1 cup mint leaves

1 tablespoon fresh coriander leaves
1 tablespoon cut, fresh green chilly
1 small red onion, grated
1/2 cup water
1 teaspoon salt
1 tablespoon lemon juice

Onion-Poodina Chutni

How to

Steps:


1.  In a blender [electric/manual] place the water, mint, green chilly and coriander leaves.
2.  Mix for 1 minute to get a coarse mixture.
3.  Remove into a bowl and add the grated onion, salt and lemon juice.  Stir gently with a fork.
4.  Serve the 'Onion-Poodhina' chutni with any 'bhajias' or 'kebabs'.

Serves 4 mint-yoghurt chutni

What you need

1 cup fresh mint leaves

1/4 cup fresh coriander leaves
1 teaspoon salt
1 teaspoon cut green chilly
1/4 teaspoon citric acid powder
1 cup yoghurt

Dahi-Poodina Chutni

How to
 
Steps:

1.  In a blender [electric/manual] place all the ingredients.
2.  Mix for a couple of minutes till you have a smooth thick liquid.
3.  Remove into a small serving bowl.
4.  Serve the 'Dhahi-Poodhina' chutni with 'bhajias', 'kebabs' or any vegetarian dishes.

Serves 4 tamarind sauce

What you need

1 cup fresh strands of Imbli [Tamarind]

4 cups water
1/2 cup sugar or crushed jaggery [ghurdh]
1 teaspoon salt
1 teaspoon red chilly powder 

Imbli Chutni

How to

Steps:


1. In a deep pan, place all the ingredients.
2. Partially cover the pan and let it simmer at low heat for at least 30 minutes.
3.  Check that all the sugar has dissolved and the tamarind had become soft and pulpy.
4.  Let it simmer for another 10 minutes so that the liquid becomes half of its original volume.
5.  Stop the heat. Place a strong, metal sieve over a medium sized bowl. Pour the liquid into the sieve.
6.  With the help of a spoon,press the pulp gently to ease out all the liquid into the bowl.
7. Check that no woody bits or seeds pass into the sieved, thick liquid.
8.  Serve this hot and sweet 'Imbli Chutni' with boiled cassava or any 'bhajias' or 'kebabs' 

Serves 4 carrot-tamarind sauce

What you need

For the Pulp:

1 cup fresh tamarind [imbli] strands

2 cups water

For the Mixture:

1 cup finely grated, fresh carrot
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon red chilly powder

Gajar-Imbli Chutni

How to

Steps:

 
1. In a deep pan, place the tamarind strands and water. Bring to the boil.
2. Lower the heat and let it simmer for at least 30 minutes till it becomes pulpy and half in volume.
3.  Sieve out the liquid into a bowl making sure that it had no woody pieces or seeds.  Let the liquid cool.
4.  Put all the other ingredients of the mixture into the bowl and stir gently with a fork till the sugar dissolves.
5.  Serve this relished 'Gajar-Imbli' chutney with pies, 'bhajias' and kebabs.

Serves 4 chunky mango chutni

What you need

2 cups  chunks of peeled, half ripe, green mangoes

3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon red chilly powder
1/2 teaspoon zeera seeds
1/2 teaspoon cloves
1/2 teaspoon whole black pepper corns
3 cm long cinnamon stick
1 teaspoon cooking oil
1 cup water

Chunky Mango Chutni

How to

Steps:


1. In a deep pan, warm the oil.
2. Add the zeera, cloves, black pepper corns and cinnamon. Stir for 1 minute on low heat.
3. Add the mango chunks, sugar salt, chillies and the water.
4. Partially cover the pan and let the contents simmer for 30 to 40 minutes.
5.  Check that the mango pieces have softened completely and the water has disappeared.

Note:  If you want to use the micro-wave to prepare this chutni, place all the ingredients, without the water, into a bowl. Cover it and micro-wave it for 15 minutes.

6.  Serve the cooled 'Chunky Mango Chutni' with 'parathas' or 'mathees'.

Serves 4 fine mango chutney

What you need

1 large green, unripe mango

1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon red chilly powder
2 tablespoons water

Fine Mango Chutni

How to
 

Steps:


1.  Peel the mango and finely grate it, discarding the seed.
2.  Place all the ingredients in a pan on low heat.
3. Partially cover the pan and let it simmer for 10 to 15 minutes.

Note: If you want to prepare this chutni in the micro-wave, then use a glass bowl with a cover [micro-resistant] and let it cook for 5-6 minutes.

4.  Check that the mango is soft and there is no water remaining. Spoon it into a small serving bowl. 
5.  Serve the cooled 'Fine Mango Chutni' with 'mathis', 'parathas' or 'bhajias'.

Serves 4 coconut chutni

What you need

1 cup finely grated, fresh coconut

1/2 cup coconut milk/water
1 tablespoon fresh lemon juice
1 teaspoon salt
1 teaspoon crushed fresh green chilly
1 teaspoon very finely cut coriander leaves

Coconut Chutni

How to

Steps:


1.  In a small bowl, put all the ingredients together.
2.  Stir gently with a fork till the salt dissolves and everything is mixed up.
3.  Serve this exquisite, tasty 'Coconut Chutni' with 'daal bhajias', cutlets or kebabs. 

Serves 4 instant mango achaar

What you need

1 mug green, raw mango, cut into thin slices

1 tablespoon cooking oil
1/2 teaspoon crushed 'rye' seeds
1/2 teaspoon crushed 'methi' seeds
1 teaspoon salt
1/2 teaspoon red chilly powder
1/4 teaspoon turmeric powder

Instant Mango Achaar

How to

Steps:


1.  In a pan, put the oil on medium heat.
2.  When the oil is hot, put in the 'rye' and 'methi'. Stir for a minute.
3.  When it starts to crackle, add the mango and all the other ingredients.
4.  Cover and let it saute over medium heat for 2 or 3 minutes.
5.  Remove the cover, raise the heat and let any remaining liquid evaporate.
6.  Check that the mango slices are cooked but a bit crunchy.
7.  Put into a bowl and let it cool.
8.  Serve the 'Instant Mango Achar' with any meal.

Serves 4 carrot achaar

What you need

6 medium sized fresh carrot, peeled

1 tablespoon salt
1 teaspoon red chilly powder
1/2 teaspoon turmeric powder
250 ml. of white vinegar

A 500 ml. glass jar with a lid

Gajar Achar

How to

Steps:


1.  Slice the peeled carrots, length-wise to make 4 cm long, thin pieces.
2.  In a bowl mix the salt, red chilly and turmeric powder.
3.  Add the carrot pieces, stir gently and leave the mixture aside for about 15 minutes.
4.  In the rinsed glass jar, pour the vinegar.
5.  Using a spoon, put the carrot mixture into the vinegar.
6.  Check that the carrots are completely submerged in the liquid.
7.  Close the lid and store in a cool place for at least a week before serving.
Note: This pickle will remain perfect for up to six months if kept in the air tight glass jar.
8.  Serve the 'Carrot Achar' with any meal.  

Serves 4 lemon achaar

What you need

10 medium sized yellow, thin skinned lemons, soaked in fresh water for at least 24 hours

10 teaspoons salt
5 teaspoons red chilly powder
3 teaspoons turmeric  powder
1/2 litre white vinegar

1 large glass jar with lid 

Kaghazi Nimboo Achaar

How to

Steps:


1.  Remove the soaked lemons from the water.
2.  Place one lemon at a time on a cutting board and with a sharp knife, make a vertical cut starting from the top to 3/4 way down so that the base remains in tact.
3.  Cut vertically downwards again at right angles to the first slit taking care that the 4 quarters of the lemon are together.
4.  Repeat step 2 and 3 till all the lemons have been partially slit. Keep them aside.
5.  In a bowl, mix the salt, red chilly and turmeric powder.
6.  Take one lemon at a time and fill its slits with one heaped teaspoon of the mixture.  Place the filled lemon carefully in the glass jar.
7.  Continue till all the lemons are filled and put in the jar.
8.  If any of the mixture is left, sprinkle it over the lemons in the jar.  Cover and leave the jar aside for at least 2 hours.
9.  Open the jar and slowly pour the vinegar into it taking care that you do not disturb the filled lemons - otherwise the filling will come out. See that the lemons are completely submerged in the liquid.
10.  Close the jar and keep it in a cool place for at least 4 weeks.
11.  The lemons should become tender and infused with the filling. 
Note:  They will remain in good condition for up to 6 months if stored in the air-tight jar.  
12.  Serve the 'Kaghazi Nimboo Achar' with any meal.

Serves 4 green chilly achaar

What you need

20 fresh, long, green chillies

4 tablespoons salt
1 tablespoon turmeric powder
250 ml white vinegar

A 500 ml glass jar with a cover 

Green Chilly Achar

How to

Steps:


1.  Put on gloves on  your hands if you have sensitive skin as the chillies may irritate you!
2.  Place one chilly at a time on a cutting board and slit it 3/4 downwards, leaving the base in tact with the stalk.
3.  Repeat till you have slit all the chillies.  Put them aside.
4.  In a bowl, mix the salt and turmeric powder.
5.  Take one chilly and put 1/2 teaspoon of the mixture into the split and carefully place it in the glass jar.
6.  Go on filling the chillies till all of them are in the jar,
7.  Carefully pour the vinegar down the side of the jar so that the chillies are all covered by the liquid.  Try not to shake the jar as the filling may come out of the chillies.
8.  Close the jar and leave it in a cool, dry place for at least 1 week.
9.  The chillies will become tender and can remain fresh for 6 months.
10. Serve the 'Green Chilly Achar' with any meals.