Dates-Tamarind chutney
Dates tamarind chutney is a blend of dates n tamarind along with jaggery , which is a rich source of iron. Mostly this recipe is prepared by boiling the dates n jaggery, but I prefer making chutney without boiling , just in order to retain more sweet n tangyness as well as health benefits .
Ingredients:
15-18 :de-seeded dates
1/2 cup : jaggery
1/4 tspn : garam masala powder
1 tspn : cumin powed
1 tspn :coriander powder
1 tspn :fennel seeds/souf
1 tspn :coriander powder
1 tspn :fennel seeds/souf
1 tspn : red chlly powder
1 tspn :black taste or to taste
4 tbspn : tamarind paste (or extract the juice of soaked tamarind)
Method:
- Roast cumin seeds, fennel seeds and coriander seeds on a hot pan until fragrant, cool completely
- Take all the ingredients in a blender and blend to a very fine paste
- Filter it if required
- Serve with all varieties of Indian chats
Dried shrimps and spring onion chutney
Ingredients:
1 small cup dried shrimps
2 tbspn coconut oil
1 small cup shredded coconut
2 dried red chilli
2-3 pepper corns(optional)
salt to taste
2-3 vate huli or tamarind flakes soaked
2 shoots of spring onion, finely chopped
2 onions, chopped
Method:
- Clean the shrimps and roast it with 2 tbspn of coconut oil for 2 mins. Take care not to burn.
- Blend coconut along with some red chilly n pepper corns . Finally blend once with vate huli or tamarind
- Mix this chutney or mixture with chopped onions n spring onions greens. Dried shrimps usually consists some amount of salt in it, so check the amount of salt before adding.
- Just before having it, mix the roasted shrimps to retain the crispiness of shrimps .
Making time: 20 mins
Serves : 2-3
Semiya kheer/ Vermicelli kheer
Ingredients:
1 cup semiya
1 tbspn butter/ghee
1 cup sugar
3 cup full fat milk
4-5 saffron strands
1 tspn elaichi powder/cardamom powder
dry fruits(raisins, almonds n cashews) roasted in butter/ghee
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