Kittale sippe gojju–(orange peel chutney)

Orange peel chutney. This is one of my eternal favorities. During the orange season, I make this and store it for use through out the year. It lasts about a fortnight without refrigeration and more than that when refrigerated. Ingredients, 2 cups fresh orange peel. Finely chopped. 2 red chillies, One marble size lump of … Continue reading →

Ram Ladoo

To me Delhi meant, tombs and monuments, and of course street food. The Golgappa’s, aloo tikki and even the chole-bature at Motibagh have their own unique place. But of course golgappa’s rule the roost. But this travel blog on must have Delhi street food named something called “Ram Ladoo” Now this was new, I called … Continue reading →

vegetable kebabs

Boiled mash potato 2 cups 3 cups cooked mashed yam ½ cup of finely chopped carrot, cauliflower, paneer cups beans ¼ cup powdered cashews 2 tsp. Garlic paste ½ cup diced onion 1 tsp. green chilli Red chilli powder 1tsp. Coriander leaves 2 tbsp. Roasted jeera 1 tsp. Oil/butter ½ cup Salt to taste Cook, … Continue reading →

Cauliflower kabab-1

2 cups boiled peeled potato 2 cups grated cauliflower 1 tsp. red chilli powder 1 tsp. Minced green chilli 1 tsp. Chopped coriander leaves Salt to taste Grated ginger Chat masala Oil for frying. Mix all the ingredients except for oil and chat masala Divide into lemon sized portions, Deep fry serve hot with mint coriander … Continue reading →

Green gram rotti.

Green gram rotti. Ingredients 1 cup green gram boiled. 2 cups chiroti rawa Diced onion ½ cups Green chilli 3-4 Coconut scraping 1 cup chopped coriander levees 1 tsp Grated ginger 1 tsp. ¼ cup oil/ghee Salt to taste. Method When the boiled green gram is warm add chiroti rawa, onion, green chili coconut coriander leaves, ginger and … Continue reading →

KESUVINA GOJJU

KESUVINA GOJJU Colocasia leaf chutney 8 -10 large colocasia leaves 8 -10 dry red chillies Coriander seeds 1 tbsp. 2 tsp urad daal Tamarind lime sixe Green chillies 2 Coconut scarping 2 tbsp. Salt to taste. Method, De-vein the colocasia, mix tamarind, salt, green chilli water and cook. Fry red chillies, coriander seeds and coconut … Continue reading →

ginger chutney

Shunti chutney, ½ cup  diced ginger ½ cup tamarind ½ jaggery 1 tsp. Mustard 1 tsp methi seeds 1tsp chilli powder 1 tsp turmeric 1 tbsp. Cooking oil Salt to taste. Method Grind ginger, tamarind  to a fine paste. Roast and powder mustard, methi To the ground paste add, chilli powder, turmeric powder, powdered jaggery, … Continue reading →