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Wednesday, February 24, 2010

Pickles, Chutneys & Raitas





AMLA MURABBA
INGREDIENTS :-
 Fresh big firm amlas – 1kg
 Sugar – 1 ¼ kg
 Citric acid – 4 gms
 Alum, for each usage – 4 gms


METHOD :-
 Wash and prick amlas all over with a fork.
 Dissolve alum in 2 litres water.
 Soak amlas in this water for 24 hours.
 Wash again with alum water.
 Put amlas in boiling water and boil for 2 minutes.
 Remove keep aside.
 Prepare sugar syrup with ¾ litre water.
 Syrup should be just stick enough when touch between
finger and thumb.
 Put amlas in syrup for 24 hours.
 Remove amlas from syrup.
 Boil the syrup to original consistency.
 Add citric acid and strain.
 Put amlas back in syrup. Keep aide for 24 hours.
 Repeat this process. Remove amla, boil syrup, add amla for 4 days.
 By now amla will stop oozing water, and making liquid thinner.
 Preserve cooled murabba in a clean tight jar.
 Shelf life: 3 months


BITTER GOURD PICKLE
INGREDIENTS :-
 Bitter gourd (small variety) – ½ kg
 Aniseed – 2 tbsp
 Red chili powder – 2 tbsp
 Asafoetida – 1 tbsp
 Salt to taste
 Dried mango powder (amchoor) – 2
tbsp
 Turmeric powder – 1 tbsp
 Citric acid – ¼ tsp
 Garam masala – ¼ tsp
 Coarsely crushed coriander seeds – 1
tbsp
 Coarsely crushed mustard seeds – 2
tbsp
 Oil – 250 gms
METHOD :-
 Peel and apply turmeric and salt to bitter gourds. Keep aside for 1/2 hour.
 Put them in boiling water with the citric acid. Boil for 5-7
minutes.
 Remove from water and wipe dry. Heat half the oil, add
asafoetida, sauf, coriander seeds. Remove from fire.
 Add all the masalas and mix well.
 Cool and fill in the gourds. Tie them up securely with
string.
 Arrange them in a glass or pickle jar. Heat remaining oil a
little. Add a few pinches citric acid and 1/3 tsp salt. Pour
over the gourds.
 Allow to tenderize for 3-4 days more. Remove string before serving.


BOMBAY DUCK PICKLE
INGREDIENTS :-
 Boil (Bombay Duck), soaked in water
for 5 minutes – 6 to 8 pieces
 Vegetable oil – 4 tbsp
 Fresh red chilies, chopped – 2
 Granulated sugar – 1 tbsp
 Cherry tomatoes, halved – 450 gm
 Deep fried onion – 115 gm
 Red onion rings – to garnish (optional)
METHOD :-
 Pat the fish dry with kitchen paper.
 Heat the oil in a frying pan and fry the fish pieces for about 30-45 seconds on both sides until
crisp. Be careful not to burn them or they will taste bitter. When cool, break into small pieces.
 Cook the remaining ingredients until the tomatoes become pulpy and the onions are blended
into a sauce.
 Fold in the Bombay Duck and mix well.
 Leave to cool, then garnish and serve or ladle into a hot sterilized jar, cover and leave to cool.
TIPS & VARIATIONS :-
 As an alternative to boiling, try using skinned Mackerel fillets, but don’t fry them. You
will only need 2 tbsp vegetable oil to make the sauce.


CRUSHED LEMON PICKLE
INGREDIENTS :-
 Lemons ripe and juicy - 6
 Sugar – 1 cup
 Salt - 1 tbsp
 Fenugreek seeds – ½ tsp
 Fennel seeds – ½ tsp
 Nigella seeds (kalonji) – ½ tsp
 Salt - 1 tbsp
 Turmeric powder – ½ tbsp
 Mustard seeds crushed coarsely – ½
tbsp
 Chili powder red - 2 tbsp
 Asafoetida - ½ tsp
 Oil – ½ tbsp
METHOD :-
 Wash lemons and wipe dry.
 Quarter lemons, deseed them carefully.
 Run them in a blender with sugar.
 The lemons should turn to coarse crumb like bits.
 Heat oil in a small pan, add seeds, allow to splutter, cool.
 Add all other ingredients, including salt and lemons, mix well.
 Sun this mixture for 4 days till matured.
 Shelf life: 2 months


FRESH COCONUT WITH CHILI ONION


INGREDIENTS :-
 Fresh coconut (grated) – 200 gm
 Fresh green chilies (seeded and
chopped) – 4
 Fresh coriander (chopped) – 1 tbsp
 Fresh coriander to garnish – 3 sprigs
 Chopped fresh mint – 2 tbsp
 Salt – ½ tsp
 Castor (superfine) sugar – ½ tsp
 Coconut milk – 2 tbsp (optional)
 Oil – 2 tbsp
 Nigella seeds – 1 tsp
 Onion (very finely chopped) – 1 small
METHOD :-
 Place the coconut, chilies, coriander and mint in a food
processor. Add 2 tbsp of the limejuice, then process until
thoroughly chopped.
 Scrape the mixture into a bowl and add more limejuice to
taste. Add salt and sugar to taste.
 If the mixture is dry, stir in 1 – 2 tbsp coconut milk.
 Heat the oil in a small pan and fry the nigella seeds until
they begin to pop, then reduce heat and add the onion.
 Fry, stirring frequently, for 4-5 minutes, until the onion is
soft.
 Stir the onion mixture into the coconut mixture and leave to
cool.
 Garnish with coriander before serving.




GOR (SWEET) KERI
INGREDIENTS :-
 Raw firm mangoes (preferably
Rajapuri mangoes) – 3 kg
 Crushed mustard seeds - 1 cup
 Crushed fenugreek – ½ cup
 Crushed dhana kari – ½ cup
 Turmeric powder – 1 ½ tbsp
 Salt as per taste
 Pinch of asafoetida
 Jaggery, crushed – 1 kg
 Sugar - 1 kg
 Red chili powder (as per taste) – ¼ cup
 Mustard oil – 1 ½ cup
METHOD :-
 Peel the mangoes and chop in to medium size chunks.
 Wash the chunks. Place it in a jar.
 Add 2 tbsp salt and 1 tbsp turmeric powder.
 Shake the jar so the pieces are evenly coated.
 Keep aside.
 Shake jar in a pendulum motion every 7-8 hours, for a day.
 Empty the mangoes into non-iron colander and allow the
water to drain for 15-20 minutes.
 Dry the chunks and let it dry on towel for 4-5 hours.
 Heat 1 cup mustard oil very well till smoky.
 Add crushed coriander, and crushed fenugreek.
 Remove from fire, and let it cool slightly.
 Then add mustard, asafoetida and salt.
 Let the oil cool completely. Then add turmeric and red chili powder.
 Mix it well. Add sugar and jaggery.
 Mix it well with hand, to make a smooth paste. Then add mango chunks.
 Keep it in a container for 2-3 days, till sugar dissolves completely, stirring occasionally.
 Put the pickle in an air-tight container and press down lightly.
 Put more oil, if required, as oil should float on the pickle.
 The main jar should always have a layer of oil floating on top.
 Shelf-life: For a year


GREEN CHILI PICKLE
Serves : Makes 2 ½ cup
INGREDIENTS :-
 Crushed yellow mustard seeds – 4 tbsp
 Freshly ground cumin seeds – 4 tbsp
 Garlic cloves, crushed – 50 gm
 Small garlic cloves peeled but left
whole – 20 gm
 Ground turmeric – ¼ cup
 White vinegar – 2/3 cup
 Granulated sugar – 1/3 cup
 Salt – 2 tsp
 Mustard oil – 2/3 cup
 Small fresh green chilies, halved – 450
gm
METHOD :-
 Mix the mustard and cumin seeds, the turmeric, crushed garlic, vinegar, salt and sugar together
in a sterilized glass bowl.
 Cover with a cloth and leave to rest for 24 hours. This
enables the spices to infuse and the sugar and salt to melt.
 Heat the mustard oil in a frying pan and gently fry the spice
mixture for about 5 minutes (keep a window open while
cooking with mustard oil as it is pungent and the smoke
may irritate the eyes).
 Add the garlic cloves and fry for a further 5 minutes.
 Add the chilies and cook gently until tender but still green
in color. This will take about 30 minutes on low heat.
 Cool thoroughly, then pour into sterilized bottles, ensuring the oil is evenly distributed if you
are using more than one bottle.
 Leave to rest for a week before serving.


HOT LIME PICKLE
INGREDIENTS :-
 Limes – 25 large
 Salt – 1 cup
 Fenugreek powder – ½ cup
 Mustard powder – ½ cup
 Chili powder – 2/3 cup
 Ground turmeric – 2 tbsp
 Mustard oil – 2 ½ cups
 Asafetida – 1 tsp
 Yellow mustard seeds, crushed – 2 tbsp
METHOD :-
 Cut each lime into 8 pieces and remove the seeds if you like.
 Put the limes in a large sterilized jar or glass bowl. Add the salt and toss with the limes.
 Cover and leave in a warm place for 1-2 weeks until they become soft and dull brown in color.
 Mix together the fenugreek, mustard powder, chili powder and turmeric and add it to the limes.
 Cover and leave to rest in a warm place for a further 2-3 days.
 Heat the mustard oil in a frying pan and fry the asafetida and mustard seeds.
 When the oil reaches smoking point, pour it over the limes.
 Mix well, cover with a clean cloth and leave in a warm place for about 1 week before serving.


METHIA KERI
INGREDIENTS :-
 Raw firm mangoes, chopped in chunks
- 1 kg
 Red chana (red gram) – 100 gms
 Crushed mustard seeds – 200 gms
 Fenugreek seeds - 200 gms
 Salt as per taste (approx 150 gms)
 Turmeric powder - 2tbsp
 Red chili (as per taste) – ¼ cup
 Mustard oil - 2 cup
METHOD :-
 Place mango chunks in a jar.
 Put some salt and 1/2 of turmeric in it.
 Shake the jar so the pieces are evenly coated. Keep aside.
 Shake jar in a pendulum motion every 7-8 hours, for 2 days.
 On the second day, soak fenugreek seeds and red gram
separately; keep it overnight.
 On third day, drain water from fenugreek seeds and red
gram.
 Empty the mangoes into non-iron colander and allow the water to drain for 15-20 minutes,
keep the drain water.
 Pat dry the mango chunks, and dry in sun for 4-5 hours on a towel.
 Put fenugreek seeds and red gram in the drained sour water from mangoes for 2 hours.
 Drain fenugreek seeds and red gram and dry them completely with the towel.
 Mix all the ingredients except mango chunks.
 Heat oil very well till smoky. Let it cool.
 In half the oil, add the mixed ingredients and then add mango chunks.
 Mix it well, so all chunks are coated with the masala.
 Transfer to a clean jar and press down lightly.
 Pour remaining oil on top, oil should cover the pickle.
 Allow to marinate for 10 days before using.
 Take out in small quantities for use in a small glass jar.
 The main jar should always have a layer of oil floating on top. Add more oil (after heating and
then cooling it) if required.
 Shelf-life: More than a year


PICKLED MIXED VEGETABLE
INGREDIENTS :-
 Cauliflower – 200 gms
 Cluster beans – 50 gms
 French beans – 50 gms
 Gherkins – 50 gms
 Carrots – 50 gms
 Ginger – 10 gms
 Fresh turmeric – 10 gms
 Fresh firm green chilies - 15
 Spicy vinegar - 1
 Sugar – 1 tbsp
 Wet brine for soaking
METHOD :-
 Wash, wipe, and slice cauliflower, carrots, gherkins into desired pieces.
 Leave cluster beans , chilies whole, separated.
 Slice ginger, turmeric into thin slivers.
 Do not make pieces too small or they will get mushy on
pickling.
 Soak them in wet brine for 10-12 hours or overnight.
 Drain and wash thoroughly under cold running water.
 Drain completely, dab with kitchen cloth if necessary.
 Pack tight layers, vegetable by vegetable into sterile jar,
without leaving spaces.
 Dissolve sugar into vinegar while still hot.
 Pour vinegar to cover them.


PUNJABI KERI KA ACHAAR
INGREDIENTS :-
 Mango pieces (cut and deseeded) – 1
kg
 Nigella seeds (kalonji) – ½ tbsp
 Aniseeds, crushed – ½ tbsp
 Fenugreek seeds, crushed – ½ tbsp
 Salt – ½ cup
 Chili powder red – 2/3 cup
 Turmeric powder – 2 tbsp
 Mustard oil – 2 ½ cup
METHOD :-
 Take mango pieces in large wide bowl or jar.
 Pour all ingredients over them, except oil.
 Mix very well with clean dry hands of wooden spatula.
 Keep in sun for 4 days.
 Stir once, check for taste.
 Heat oil very well till smoky.
 Cool to almost room temperature
 Add to pickle and mix well.
 Pour into clean, dry pickle jars.
 Press down firmly with back of the spoon.
 There should be enough oil to form a layer over surface of pickle.
 Tie with a thin muslin, before placing lid.
 Allow to mature for 10-12 days before using.
 Store carefully as shown above to keep pickle from going bad.




SPICY MANGO PICKLE
INGREDIENTS :-
 Medium raw firm mangoes-chopped in
chunks – 3
 Crushed mustard seeds - 1 tbsp
 Crushed fenugreek seeds - ½ tbsp
 Aniseed - 1/4 tbsp
 Red chili powder - ½ cup
 Salt - ½ cup
 Turmeric powder - 1/5 cup
 Oil (any refined oil) – 1 cup
 Glass, china or earthen pickle jar
METHOD :-
 Place chunks in jar. Sprinkle rock salt & ½ the turmeric.
 Shake the jar so the pieces are evenly coated. Keep aside
shake jar in a pendulum motion every 10-12 hours, for 2
days.
 On the third day empty the contents into a non-iron colander
and allow the water to drain for 15-20 minutes.
 Spread out on an old kitchen towel for 1 ½ to 2 hours. Do
not use white cloth, since turmeric will stain the fabric or
use disposable.
 In a large plastic or glass bowl, mix all the dry ingredients
left.
 Add the mangoes; add half the oil, mix very well with clean dry hands or a spatula.
 Transfer to a clean jar and press down lightly. Pour remaining oil on top.
 Allow to marinate for 10 days before using. Take out in small quantities for use in a small glass
jar. The main jar should always have a layer of oil floating on top.
 Press down the pieces and masala firmly. This pickle will not go bad for over a year even at
room temperature.


SUN-COOKED MANGO KATKI
INGREDIENTS :-
 Mangoes very raw and firm – 2
 Sugar – 1 cup
 Salt – 2tbsp
 Turmeric powder- 1 tsp
 Cloves - 5
 Cinnamon - 1" stick
 Cardamoms - 3
 Chili powder (optional) - 1 tbsp
 Saffron – ¼ tsp
METHOD :-
 Peel and chop mangoes into very fine pieces.
 Place in a jar (earthen, glass, or china). Sprinkle salt and turmeric. Shake the jar to coat
mangoes evenly. After 2 hours add sugar. Shake again.
 Keep aside for 24 hours. Shake again and transfer to a wide bowl. Cover with a thin mesh or
muslin.
 Place in the sun. If the sun is very hot (summer of India averaging 38-40 degree Celsius), then
3-4 days will suffice. But if the intensity is lower then the number of days will vary between 4-
8 days.
 The pickle is done when all the sugar has melted to a sticky thin syrup.
 Remember to take the bowl inside every evening. To stir and place outside every morning.
 When done, add the chili powder. Crush the other spices coarsely and add to pickle. Be careful
not to touch a wet spoon to the pickle.
 If taken care, the pickle is kept for a year without refrigeration.


APRICOT CHUTNEY
INGREDIENTS :-
 Dried apricots (finely diced) – 3 cups
 Garam masala – 1 tsp
 Soft light brown sugar – 1 ¼ cups
 Malt vinegar – 2 cups
 Grated ginger – 1 tsp
 Salt – 1 tsp
 Golden raisins – ½ cup
 Water – 2 cups
METHOD :-
 Put all the ingredients into a medium pan and mix
thoroughly with a spoon on high flame.
 Bring to a boil, then reduce the heat and simmer for 30-35
minutes, stirring occasionally.
 When the chutney has thickened to a fairly stiff consistency,
spoon it into 2-3 clean jars and leave to cool. This chutney
should be stored in the refrigerator.
 It takes around 20 minutes to prepare.


DATE CHUTNEY
INGREDIENTS :-
 Dates – 100 gm
 Tamarind – 25 gm
 Chili powder – 20 gm
 Jaggery – 25 gm
 Salt to taste
METHOD :-
 Soak all the ingredients for 1-2 hours.
 Grind all the above mixture in a blender into a fine paste.
 Strain it with a strainer.
 Add water as per the consistency desired.
 This chutney adds taste to cocktail snacks.


FRESH TOMATO ONION CHUTNEY


INGREDIENTS :-
 Tomatoes – 8
 Chopped onion – 1 medium
 Brown sugar – 3 tbsp
 Garam masala – 1 tsp
 Ground ginger – 1 tsp
 Malt vinegar – ¾ cup
 Salt – 1 tsp
 Honey – 1 tbsp
 Yoghurt, sliced green chili and fresh
mint leaves to garnish
METHOD :-
 Wash the tomatoes and cut them into quarters.
 Place them with the onion in a heavy pan.
 Add the sugar, garam masala, ginger, honey, vinegar and
salt. Half cover the pan with a lid and cook over low heat
for 20 minutes.
 Mash the tomatoes with a fork to break them up, then
continue to cook on a slightly higher heat until the chutney
thickens.
 Spoon the chutney into a bowl and leave to cool, then cover
and place in a refrigerator until needed.
 Serve chilled garnished with yoghurt, sliced chili and mint
leaves.
 This chutney can be kept for about 2 weeks in a covered jar in the refrigerator.


FRIED SESAME SEED CHUTNEY
INGREDIENTS :-
 Sesame seeds – ¾ cup
 Salt – 1 tsp
 Water – 2/3 cup
 Fresh green chili (seeded and diced) –
2
 Fresh coriander (chopped) – 4 tbsp
 Fresh mint (chopped) – 1 tbsp
 Tamarind paste – 1 tbsp
 Granulated sugar – 2 tbsp
 Oil – 1 tsp
 Onion seeds – ¼ tsp
 Curry leaves – 4
 Onion rings, sliced chilies, and fresh
coriander leaves to garnish
METHOD :-
 Dry roast the sesame seeds and leave to cool.
 Grind them into a grainy powder.
 Transfer the sesame powder into a bowl. Add salt, water,
diced chilies, coriander, mint, tamarind paste and sugar and
use a fork to mix everything together.
 Taste and adjust the seasoning if necessary; the mixture
should have a sweet and sour flavor.
 Heat the oil in a heavy pan and fry the onion seeds and
curry leaves.
 Tip the sesame seed paste into the pan and stir fry for about 45 seconds.
 Transfer the chutney to a serving dish and leave to cool.
 Garnish with onion rings, sliced green and red chilies and fresh coriander leaves and serve with
your chosen curry.


MANGO CHUTNEY
INGREDIENTS :-
 Malt vinegar – 4 tbsp
 Crushed dried chilies – ½ tsp
 Cloves – 6
 Peppercorns – 6
 Roasted cumin seeds – 1 tsp
 Onion seeds – ½ tsp
 Salt to taste
 Granulated sugar – ¾ cup
 Green (unripe) mangoes, peeled and
cubed – 450 gm
 Ginger (thinly sliced) – 2 inch piece
 Crushed garlic – 2 cloves
 Thin peel of orange or lemon – 1
(optional)
METHOD :-
 Pour the vinegar into a pan and add the chilies, cloves, peppercorns, cumin and onion seeds,
salt and sugar.
 Place over a low heat and simmer until the spices infuse the
vinegar – about 15 minutes.
 Add the mango, ginger, garlic and peel (if using). Simmer
until the mango is mushy and most of the vinegar has
evaporated.
 When cool, pour into sterilized bottles.
 Cover and leave for a few days (7-10) before serving.




SPICY TOMATO CHUTNEY
INGREDIENTS :-
 Vegetable oil – 6 tbsp
 Cinnamon stick – 2 inch pieces
 Cloves – 4
 Freshly roasted cumin seeds – 1 tsp
 Nigella seeds – 1 tsp
 Bay leaves – 4
 Mustard seeds (crushed) – 1 tsp
 Chopped tomatoes – 800 gm
 Garlic (crushed) – 4 cloves
 Ginger – 2 inch piece
 Chili powder – 1 tsp
 Ground turmeric powder – 1 tsp
 Brown sugar – 4 tbsp
METHOD :-
 Pour the oil into a frying pan and place over a medium heat.
 When the oil is hot , fry the cinnamon, cloves, cumin and nigella seeds, bay leaves and mustard
seeds for about 5 minutes.
 Crush the garlic cloves and add them to the spice mixture. Fry until golden. Meanwhile wash
and chop the tomatoes finely.
 Add the ginger, chili powder, turmeric, sugar. Add ¼ cup water. Simmer until reduced, add the
tomatoes and cook for 15-20 minutes.
 Cool and serve.


TOK
INGREDIENTS :-
 Pineapple – 800 gm
 Vegetable oil – 1 tbsp
 Black mustard seeds – ½ tsp
 Cumin seeds – ½ tsp
 Onion seeds – ½ tsp
 Grated fresh ginger – 2 tsp
 Dried chilies, crushed – 1 tsp
 Seedless raisins – 1/3 cup
 Granulated sugar – ½ cup
 Salt – 1 ½ tsp
METHOD :-
 Peel and chop the pineapple finely (you should have approx. 500 gm). Reserve the juice
obtained while peeling and chopping.
 Heat the vegetable oil in a large pan over medium heat and
immediately add the mustard seeds. As soon as they pop,
add the cumin seeds, then the onion seeds.
 Add the ginger and chilies and stir fry the spices briskly for
30 seconds until they release their flavors.
 Add the pineapple, raisins, sugar and salt.
 Add 300 ml of the juice (made up with cold water if
necessary) and stir into the pineapple mixture.
 Bring the mixture to a boil, reduce the heat to medium and
cook uncovered for 20-25 minutes.


BANANA GRAPE RAITA
INGREDIENTS :-
 Yoghurt – 1 ½ cups
 Seedless grapes – 75 gm
 Shelled walnut – ½ cup
 Bananas (firm) – 2
 Granulated sugar – 1 tsp
 Freshly ground cumin seeds – 1 tsp
 Freshly roasted cumin seeds, chili
powder or paprika to garnish
 Salt to taste
METHOD :-
 Place the yoghurt in a chilled bowl and add the grapes and walnuts.
 Slice the bananas directly into the bowl and fold in gently
before the bananas turn brown.
 Add the sugar, salt and ground cumin and gently mix
together.
 Chill, and just before serving, sprinkle on the cumin seeds,
chili powder or paprika.
TIPS & VARIATIONS :-
 Instead of grapes try kiwi fruit, peaches or nectarines. Almonds or hazelnuts can be used
instead of or as well as the walnuts.


CUCUMBER RAITA
INGREDIENTS :-
 Yoghurt – 2 cups
 Grated cucumber – 250 gm
 Salt to taste
 Crushed mustard seeds – 1 tsp
 Sugar – 2 tsp
 Coriander leaves to garnish
METHOD :-
 Whisk the yoghurt.
 Mix all the ingredients properly.
 Chill the raita.
 Serve garnished with coriander leaves.


MIXED FRUIT RAITA


INGREDIENTS :-
 Yoghurt – 2 cups
 Chopped banana – 1
 Apple (peeled and chopped) – 1 large
 Pomegranate seeds – 1 ½ tbsp
 Salt – 1 tsp
 Sugar – 1 tsp
 Roasted cumin seed powder – 2 tsp
 Chili powder – a pinch
METHOD :-
 Whisk the yoghurt.
 Add all the ingredients except chili powder.
 Reserve 1 tsp cumin powder for garnishing.
 Chill the raita.
 Just before serving garnish with chili powder and cumin powder.




SPINACH DATE RAITA
INGREDIENTS :-
 Yoghurt – 2 cups
 Spinach (finely chopped) – 2 tbsp
 Dates (deseeded and cubed) – 1 tbsp
 Salt – 1 tsp
 Sugar – 2 tsp
 Roasted cumin powder – 2 tsp
 Bananas (chopped) – ½ tbsp
METHOD :-
 Whisk the yoghurt.
 Mix salt and sugar properly.
 Add the washed and finely chopped spinach leaves.
 Add the cubed dates and bananas.
 Add 1 tsp cumin powder and mix well.
 Chill the raita.
 Just before serving, garnish with 1 tsp of cumin powder.




SWEET SOUR RAITA


INGREDIENTS :-
 Yoghurt – 2 cups
 Salt – 1 tsp
 Granulated sugar – 1 tsp
 Clear honey – 2 tbsp
 Roughly chopped fresh coriander – 2
tbsp
 Mint sauce – 1 ½ tsp
 Green chili, seeded and finely chopped
– 1
 Diced onion – 1 medium
 Water – ¼ cup
METHOD :-
 Pour the yoghurt into a bowl and whisk it well. Add the salt,
sugar, honey and mint sauce.
 Taste to check the sweetness and add more honey if desired.
 Reserve a little chopped coriander for garnishing and add
the rest to the yoghurt mixture with the chili, onion and
water.
 Whisk once again and pour into a serving bowl.
 Garnish with the reserved coriander and place in the
refrigerator ready to serve.




TOMATO ONION RAITA
INGREDIENTS :-
 Tomato (finely chopped) – 1 large
 Onion (finely chopped) – 1 large
 Yoghurt – 2 cups
 Salt – 1 tsp
 Chili powder – ½ tsp
 Roasted cumin seed powder – ½ tsp
 Coriander leaves to garnish
 Sugar – 1 tsp
METHOD :-
 Whisk the yoghurt.
 Add all the ingredients and mix well.
 Chill the raita.
 Just before serving take it out of the refrigerator.
 Serve garnished with coriander leaves.