Vegetarian Food

Ingredients - Imli - 1 cup Oil - 2 tbsp Salt - 1 tbsp Sugar - 1 cup Fenugreek seeds- Methi dana - 1/2 tsp Cumin seeds - Jeera - 1/2 tsp Coriander seeds - Dhaniya beej - 1 tsp Fennel seeds - Saunf - 1 tsp Dried ginger powder - 1/4 tsp Black pepper powder - 1/2 tsp Process - Wash and soak Imli in hot water for 30 minutes. Make a paste of soaked Imli in a blender. Now sieve the Imli paste in a saucepan, add 1/2 cup water in the paste to make this process quick and easy. Boil this paste on simmer for 5 minutes. Add all the ingredients and mix well.  Bring it to boil on high flame once. Add some more water if you do not want the consistency to be very thick. Let it simmer for 15 minutes on low flame. Imli chutney is ready to serve. You can keep it refrigerated for 6-7 weeks. 

Ingredients for two pizzas (6" ) Tomatoes - 4 med size Garlic Cloves - 10-12 cloves ( approx finely chopped 4 tsp) Fresh Basil Leaves - 10-12 leaves Onion - 1 small finely chopped Red chili powder - 1/2 tsp Sugar - 1 tsp Salt to taste Olive oil - 4 tsp Process - Rub some olive oil on all the washed tomatoes. Now make a small cut on one side of tomatoes and hold the tomatoes with the help of a fork and fire roast tomatoes on stove flame directly for 2-3 minutes. Roast all the tomatoes and let them cool for 3-4 minutes. In a cooking pan, put some olive oil to heat and add finely chopped onions. Remove the skin of tomatoes and cut them roughly in small pieces. Add these chopped tomatoes and chopped garlic together in frying onions. Add some salt and cover the pan. Let it simmer for 5-7 minutes. Now you try and crush the tomatoes while cooking it. Add sugar and chili powder, mix well. When you see oil is separated and tomatoes are mashed and cooked, turn off the stove and ...

Ingredients- Tomatoes - 4 medium size Garlic - 7-8 cloves or 2 tsp garlic paste Sesame seeds - 2 tsp Red whole chilies- 2 or red chili powder - 1/2 tsp Oil for tempering Curry leaves- 5-6 leaves Mustard seeds- 1/2 tsp Salt - 1 tsp Process - Take a frying pan and heat up 1tbsp oil in it. Once the oil is hot enough for tempering, add some mustard seeds and chili, then add whole garlic cloves and roughly chopped tomatoes. Cover the frying pan and let it cook until it becomes dry, keep stirring every 2-3 minutes to make sure it doesn't get burnt. Add some salt. Once the water is evaporated and tomatoes are cooked, turn off the stove and let it cool down completely. Meanwhile, dry roast sesame seed and grind into dry powder with the help of a mixer grinder. Now in the same jar, add cooked tomato and garlic mix. Make a smooth paste. chutney is ready now we have to make tempering for the same. Taste once, and if you need to add salt, add some at this stage. Now for tempering, ...

Ingredients- Mint leaves - 1 cup Coriander leaves - 1/2 cup Green whole chilies - 3 Ginger - 1 inch piece Lemon juice - 1 tsp Sugar - 1 tsp Roasted gram (roasted chana daal ) - 2 tbsp Salt to taste Process - Wash mint leaves and coriander leaves and put it in a mixing jar. Put all the remaining ingredients in the jar and add 2-3 tbsp water. Now make a very smooth paste and your chutney is ready to eat. You can preserve it in an airtight container in the fridge for 4-5 days. Tip - During summer time you can add 1/2 tsp of this paste in fresh lemonade or fresh buttermilk to give it a minty twist :)

Ingredients:- Peeled Garlic cloves - 1/2 cup Curd - 1 tbsp Red chili powder - 2 tsp Cumin seeds -1/2 tsp Ghee(Purified Butter) or Oil - 3 tbsp Salt - 3/4 tsp ( according to your taste ) Process - After washing and cleaning garlic, put it in a mixing jar. Add curd, cumin seeds, salt and chili. Add 1 tsp of oil or ghee and 2-3 tsp of water. Make a coarse paste. Now heat up a pan and add remaining oil into it. Put this paste in the oil, add 2-3 tbsp water and mix well. Cover the pan and let it cook on simmer flame for 5-7 mins. Keep checking and mixing the chutney. Let it stay covered for 5 mins after turning off the flame. Tips- Put ghee and chutney paste together in the pan and cover it before turning on the stove, this makes it less messy and the aroma also will not be too strong in the kitchen. The consistency will change once this chutney cools down, It gets little dried if enough moisture is not there. It will not affect the taste though. I like to make this in desi ghe...