Peri Peri Sauce

peri peri sauce

Ingredients:

  1. Kashmiri red chilies 6
  2. Button red chilies 12
  3. Whole coriander 1 tbsp
  4. Oil ½ cup
  5. Vinegar ½ cup
  6. Onion 1 small
  7. Lemon juice 2 tbsp
  8. Lemon salt ½ tsp
  9. Red pepper (crushed) 2 tbsp
  10. Garlic 8 cloves
  11. Mustard seeds (crushed) 1 tbsp heaped

Method:

  • Soak the large chilies and button red chilies in 1 cup of water overnight.
  • Put all the above ingredients in a blender.
  • Blend for 5 minutes till all the things mix together in a form of a sauce.
  • Store in an airtight container in the fridge.
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Sweet and Sour Mixed Vegetable Pickle

Ingredients:

  1. Cauliflower 1
  2. Carrots 2
  3. Raw mangoes 2
  4. Green chillies 8-10
  5. Onions seeds 1 tsp.
  6. Red chilli crushed 2 tsp.
  7. Turmeric 1/2 tsp.
  8. Salt 2 tsp.
  9. Sugar 2 tbsp.
  10. Vinegar 1 1/2 cup
  11. Water 2 cups

Method:

  • Cut all vegetables in small pieces.
  • Dissolve salt in water.
  • Pour over vegetables, except green chillies.
  • Cover and allow to stand in a cool place 12-18 hours.
  • Drain well.
  • Combine vinegar, sugar, green chillies and spices.
  • Bring to a boil
  • Add vegetables and cook for 3-4 minutes.
  • Leave the pickle to cool.
  • Once cool fill in an air tight jar and refrigerate.

Spinach Raita

Ingredients:

  1. Yogurt 1 cup
  2. Spinach (blanched and chopped) 4 tbsp.
  3. Salt 1/2 tsp.
  4. Red chilli powder 1/2 tsp.
  5. Chat masala 1/2 tsp.
  6. Cumin seeds 1/4 tsp.
  7. Garlic (chopped) 3 cloves
  8. Whole dried red chillies 3-4
  9. Oil 1 tsp.

Method:

  • Whisk yogurt in a bowl.
  • Add salt, red chilli powder and chat masala.
  • Mix well.
  • Heat oil in a frying pan.
  • Add whole dried red chillies, garlic and cumin seeds.
  • Fry till garlic turns brown.
  • In a bowl put spinach, pour yogurt on top.
  • Then put the fried garlic, cumin and dried red chillies.
  • Serve.

Garlic Raita

Ingredients:

  1. Yogurt 1 cup
  2. Milk 2 tbsp.
  3. Salt 1/4 tsp.
  4. Cumin seeds 1/4 tsp.
  5. Garlic paste 1 tsp.
  6. Oil 1 tsp.

Method:

  • In a bowl take yogurt, milk and salt.
  • Whisk it.
  • Heat oil in a pan.
  • Add garlic paste and fry for few seconds.
  • Put yogurt mixture and cumin seeds.
  • Cook for few (10-15) seconds.
  • Take out in a serving bowl.
  • Let it cool.
  • Serve with kulcha sandwich, shawarma, kulcha pocket sandwich, chicken roll, fried chicken etc.

Aam Ka Achar (Cooked Mango Pickle)

Ingredients:

  1. Raw mangoes (cut into 8 pieces) 4
  2. Salt 1 1/2 tsp.
  3. Red chilli powder 2 tsp.
  4. Turmeric 1 tsp.
  5. Onion seeds 1 tsp.
  6. Fennel seeds 1 tbsp.
  7. Green chillies (make slit on them) 10-12
  8. Garlic 8 flakes
  9. Oil 1/2 cup

Method:

  • In a big bowl take salt, red chilli powder, turmeric, onion seeds and fennel seeds.
  • Add raw mangoes, garlic and green chillies.
  • Mix them altogether with the spoon.
  • Heat oil in a wok.
  • Add the raw mangoes with all masala and little water.
  • Cook on low heat for 15-20 minutes or till the raw mangoes are soft.
  • Close the fire and let it cool.
  • Once its cool put in an air tight jar and refrigerate.
  • Serve with daal, paratha, kachori, pulao etc.

Fried Green Chillies

Ingredients:

  1. Green chillies 20-24
  2. Salt 1/2 tsp.
  3. Turmeric powder 1/4 tsp.
  4. Red chilli powder 1/2 tsp.
  5. Lemon juice 4 tbsp.
  6. Oil 1 tsp.

Method:

  • Put slit on green chillies.
  • Heat oil in a frying pan.
  • Add green chillies, salt, turmeric powder and red chilli powder.
  • Fry till the chillies turns little brown.
  • Take out in a bowl.
  • Put lemon juice on top.
  • Serve with daal, biryani or any other dish as relish.

Sweet and Sour Chutney

Ingredients:

  1. Tamarind pulp 1/2 cup
  2. Dates 8
  3. Salt 1/2 tsp.
  4. Green chillies 2
  5. Cumin seeds 1/2 tsp.

Method:

  • Boil the dates in little water so they get soft.
  • Take out the seeds.
  • Grind tamarind, dates, salt, green chillies and cumin seeds together into a fine paste.
  • Take out in a bowl and serve with pani puri, dahi puri or any other snack.