Alu Raita (Potato Yogurt Relish)

Ingredients

  • 2 cups boiled potatoes, peeled and diced
  • 2 cups yogurt
  • 2 tsp salt
  • 1/4 tsp black pepper powder
  • 2 tsp roasted cumin seeds, powdered
  • 1/2 tsp red chilli powder
  • 2 tbsp chopped coriander leaves
  • A few mint leaves to garnish

Method –

  1. Beat the yogurt till smooth
  2. Add salt and black pepper powder
  3. Add cumin powder, red chilli powder, coriander leaves, potatoes and mix well
  4. Garnish by sprinkling red chilli powder, cumin powder and mint leaves

Red Coconut Chutney

Ingredients

  • 2 cups freshly grated coconut
  • 3-4 dry red chillies
  • 1 small lemon sized ball of tamarind, soaked in water, just enough to dip it
  • 1/4 tsp turmeric powder
  • Salt to taste

For Seasoning

  • 1 tsp urad dal (split gram dal)
  • 1/2 tsp mustard seeds
  • A pinch of asafoetida powder
  • 2 tsp oil

Method –

  1. Heat a small pan and add small pieces of the red chilies to it. Fry for approximately one minute and then put off the heat.
  2. Grind the red chilies in a blender. Add grated coconut, salt and four to five pieces of soaked tamarind. Or add one teaspoon of tamarind paste
  3. Grind to a coarse consistency, by intermittently, adding the water in which the tamarind was soaked. If you prefer it less tangy, you can add plain water, instead.
  4. Remove this chutney from the jar into a bowl.
  5. For seasoning: Heat oil, add urad dal and once it turns light brown, add mustard seeds and hing. Sauté and put off the heat. Add this seasoning to the chutney.

Mayonnaise

Ingredients

  • 1 large egg
  • 1/2 tsp salt
  • 1/2 tsp white pepper powder
  • 1/2 tsp mustard powder
  • 1-2 tsp powdered sugar
  • 1.5 tsp lime juice
  • 1 cup refined oil

Method –

  1. Place all the ingredients except oil in a Pyrex jar and blend on the lowest setting for a few seconds
  2. Add oil little by little (about a tbsp at a time)
  3. As soon as you see the oil getting absorbed into the mayo, immediately pour in another tablespoon and continue doing so till all the oil is used up. The mixture will thicken when you gradually pour the oil.
  4. Check for taste. Adjust seasoning if required
  5. Store in a clean, sterilised bottle
  6. It stays in the fridge for up to 10 days

Ginger Garlic Paste

This is an essential basic condiment used in Indian cooking

Ingredients

  • 250 gm peeled garlic
  • 250 gm washed, scrubbed and peeled ginger, chopped
  • 1 tbsp oil
  • 1 tbsp salt

Method –

  1. Make sure that ginger and garlic are completely dry
  2. Grind ginger, garlic in a mixer grinder to a smooth paste.
  3. Add oil and salt and grind again
  4. Store in the refrigerator for 30-45 days

Green Coconut Chutney

Ingredients

For the Chutney

  • 1 cup Fresh shredded coconut
  • 1 cup fried gram
  • 1 teaspoon salt
  • 1/4 teaspoon asafoetida
  • 2 cloves garlic
  • 1/2 inch piece ginger
  • 1/2 inch piece tamarind
  • 1 teaspoon jaggery
  • 6–7 stalks coriander leaves
  • 2 green chillies

For the Tempering

  • 1 tablespoon oil
  • 1 teaspoon urad dal
  • 1/2 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 2 dried red chillies

Method –

  1. Add all the chutney ingredients in a grinder
  2. Add 1/2 or more water
  3. Grind to a fine paste
  4. In a small ladle, heat oil
  5. Add mustard seeds
  6. When the seeds splutter, add remaining ingredients
  7. Let the dal turn golden
  8. Remove from flame and pour the tempering on top of the chutney

Sour Cream

Ingredients

  • 1 cup low fat cream
  • 1/4 cup full fat milk
  • 1 tsp lemon juice

Method

  1. Transfer the cream in a sterilised glass jar
  2. Add lemon juice in milk and keep aside for 5 minutes
  3. Add the milk mixture with the cream
  4. Mix well
  5. Cover the jar and set aside for 24 hours at room temperature
  6. Refrigerate the jar for 6-8 hours
  7. It’s ready to be used now

Til Bota (Black Sesame Seeds Chutney)

Ingredients

  • 1/4 cup black sesame seeds
  • 2-3 garlic cloves
  • 1 green chilli
  • 1/4 cup water
  • 1/2 tsp salt
  • 1/2 tsp mustard oil (optional)

Method –

  1. Dry roast the sesame seeds in a pan for 2-3 minutes
  2. Once cool, transfer to a grinder jar and add garlic cloves, green chilli and salt along with the water
  3. Grind to a fine paste
  4. Drizzle 1/2 tsp raw mustard oil (optional)

Thai Sweet Chilli Sauce

Ingredients

  • Dry red chilli – 10
  • Garlic – 10 medium cloves
  • Water – 3/4 cup
  • Vinegar – 1/2 cup
  • Sugar – 3/4 cup
  • Fish sauce – 1 tbsp
  • Salt – 1 tsp or to taste
  • Cornflour – 1 tbsp
  • Water – 2 tbsp

Method –

  1. Take water in a saucepan and bring to a boil
  2. Cover the dry chillies in a bowl with boiling water and soak for 10 minutes
  3. Place the dry chillies in a grinder along with the water
  4. Add sugar, garlic, salt and vinegar
  5. Blend it to a puree
  6. Add this in the saucepan and bring it to a boil
  7. Add the fish sauce
  8. Boil for 10 minutes on low heat
  9. Mix cornflour and water
  10. Pour this mixture over the sauce
  11. Once it boils, switch off the flame

Chilli Oil

Ingredients

  • 1 cup vegetable oil
  • 4 whole star anise
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 tbsp Sichuan peppercorns
  • 8 cardamom pods
  • 1/2 cup chilli flakes
  • 2 tsp salt

Method –

  1. Place the oil in a saucepan over low heat
  2. In a separate small frying pan, toast the star anise, cinnamon stick, bay leaves, Sichuan peppercorns and cardamom pods over medium high heat until just starting to smoke.
  3. Add the spices to the warm oil
  4. Turn the heat under the oil up to medium and wait for the spices to gently sizzle
  5. Cook at a gentle sizzle for 4-5 minutes
  6. Remove from heat and allow to cool for 5 minutes
  7. Place the chilli flakes and salt in a heat proof bowl
  8. Strain the oil over the chilli salt mixture
  9. Add the bay leaves, cinnamon stick and star anise back into the oil mixture and gently stir
  10. Allow to cool before storing in an airtight jar

Pesto

Ingredients

  • 2 cups tightly packed fresh basil leaves
  • 1/2 cup extra virgin olive oil
  • 3 tbsp pine nuts
  • 2 garlic cloves, chopped fine
  • Salt to taste
  • 1/4 cup grated Parmesan cheese
  • 3 tbsp softened butter

Method

  1. Soak and wash the basil in cold water and roughly dry with paper towels
  2. Put the first 5 ingredients in a mixie and process to a uniform, creamy consistency
  3. Transfer to a bowl and add the grated cheese
  4. Then mix in the softened butter