Chettinad Chicken Curry

There are many curry bases for chicken, seafood, and mutton in Indian cuisine. Every region has its own unique twist based on the local spices and technique. Some have evolved over time while others have been influenced by travelers and culture shift.
Chettinad chicken curry is a fiery and vibrant Tamil delicacy and very true to its roots. This culinary delight gets high marks for spiciness and is not for the faint-hearted.

Chettinad Cuisine hails from the Chettinad region of Tamil Nadu, India and is renowned for its spicy vibrant curries with complex yet perfectly balanced flavor. The fiery gravy that forms the base for these curries is made with a combination of a few fresh ingredients and freshly ground local spices.
Chettinad masala is a fiery delicious blend of spices and a key ingredient in many dishes from the Chettinad Cuisine. It is loaded with red chilies and coconut and earthy spices like cumin, coriander, fennel, cinnamon along with some local spices like star anise and kalpasi. The distinct aroma of freshly ground spices that engulfs the air while making this blend is enough to make me drool.

I usually serve this chicken curry with plain steamed rice or roti, a side of cabbage and carrot stir-fry dish and a cup of buttermilk to tone down the heat. The mild taste of the accompaniments compliments the fierceness of this curry.

I keep the spice level high in my curries. If your spice threshold is different then use a few less dry red chilies. Store in an airtight container for up to 10 days or refrigerate. Use this masala to make chicken, fish, shrimp or lamb curry. Vegetarians and vegans can use it for vegetable stir-fries or veggie curry using tofu or potato or eggplant etc.

Ingredients: (serves 4)
2 lbs chicken thighs (boneless skinless)
3 tbsp oil
¼ tsp cumin seeds
¼ tsp mustard seeds
2-3 bay leaves
2 medium onions, chopped fine
1 tbsp ginger garlic paste
3 medium tomatoes, crushed
1 tbsp tomato paste
5 tbsp Chettinad masala (recipe here)
Salt to taste
¼ tsp turmeric powder
Fresh coriander to serve

1. Clean and dry the chicken and cut them into 2X2 inch pieces. 
2. Prepare Chettinad masala according to the recipe.
3. Season the chicken with some salt and about 5 tbsp of Chettinad masala. Refrigerate till ready to cook. You can marinate the chicken for about 4-8 hours. 
4. Heat oil in a pan on medium high. Add cumin and mustard seeds and let them roast for a few seconds. 
5. Add the bay leaves and chopped onions. Saute for a few minutes till pink. Add the ginger garlic paste and continue cooking till onions turn golden brown. 
6. Now add the tomatoes and tomato paste and cook for a few minutes. Add the marinated chicken, turmeric powder and salt to taste. Remember chicken is already seasoned so use salt accordingly. 
7. Continue cooking for another 3-5 minutes on medium high stirring often. Add a ¼ to ⅓ cup of water and mix well. Cover and simmer for 5-7 minutes till chicken is cooked through. Adjust the amount of gravy as desired (by either adding more water or boiling off excess liquid).
8. Serve hot garnished with chopped fresh coriander and plain rice or roti. 

Cabbage carrot stir-fry
Ingredients:
2 cups finely shredded cabbage
2 large carrots, grated
1-inch ginger, grated
1 tsp oil
1/4 tsp each cumin and mustard seeds
Salt to taste
1/4 tsp turmeric powder
1 tsp coriander powder
Red chili pepper to taste
Fresh coriander, chopped

1. Heat oil in a pan and add the cumin and mustard seeds. Let them crackle for a few seconds.
2. Add cabbage, carrots, and ginger. Mix.
3. Add all the dry spices and mix well. Sprinkle a couple tablespoons of water and mix well again.
4. Simmer, cover and cook for 5 minutes till a little tender. Sprinkle some freshly chopped coriander and serve hot. 

Chettinad Masala

Chettinad masala is a fiery delicious blend of spices and a key ingredient in many dishes from the Chettinad Cuisine.
Chettinad Cuisine hails from the Chettinad region of Tamil Nadu, India and is renowned for its spicy vibrant curries with complex yet perfectly balanced flavor. The fiery gravy that forms the base for these curries is made with a combination of a few fresh ingredients and several freshly ground local spices.
Chettinad masala is loaded with red chilies and coconut and earthy ingredients like cumin, coriander, fennel, cinnamon along with some local spices like star anise and Kalpasi flower. The distinct aroma of freshly ground spices that engulfs the air while making this blend is enough to make me drool.

I keep the spice level high in my curries. If your spice threshold is different then use a few less dry red chilies in the recipe. Store in an airtight container for up to 10 days or refrigerate. Use this masala to make chicken, fish, shrimp or lamb curry. Vegetarians and vegans can use it for vegetable stir-fries or veggie curry using tofu or potato or eggplant etc.

Chettinad masala
Ingredients:
10 dry red chilies
5 tbsp (heaped) dry shredded coconut
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
4 green cardamoms
5-7 cloves
2-inch cinnamon
2 Star anise
1 tsp black peppercorns
1 tsp paprika for color

1. Dry roast all the ingredients except paprika. I like to roast all these separately as each has a different roasting point. 
2. Cool for 10 minutes.
3. Place all the spices in a grinder and grind to form a coarse mixture. 
4. Store in an airtight container for 10 days.

Mutton fry

A delicious dry mutton fry dish that pairs beautifully with rice or roti.  This is one of the faves in our house. Mutton pieces are tossed in whole spices and chilies till moist tender. This dish has no gravy, only a thick spicy masala clings to the meat pieces. The spice level is high, as it has both red chilies and black peppercorns. If your spice threshold is less then adjust the amount of these two ingredients.
I usually cook the mutton in a pressure cooker prior to frying. You can also cook it in the pan by adding a little more water and cooking covered for 20-25 minutes.

The spices and aromatics in this dish will set your taste buds alight with a symphony of flavors.

Ingredients:
2 lbs mutton
Marinade
2 cloves of garlic
A small piece of ginger
⅓ tsp salt
⅓ tsp turmeric powder
¼ tsp red chili powder (optional)

1. Marinating mutton - Season the mutton pieces with salt, turmeric powder and red chili powder. Crush ginger and garlic and mix it in. Cover and refrigerate for a minimum of 4 hours. 
2. Cooking mutton - Place the marinated mutton with a ¼ cup water in a pressure cooker. Cook till the steam starts to escape. Simmer for 5 minutes and then take off the heat and allow the steam to release on its own. 

Dry spice mix
½ tsp cumin seeds
1 tbsp coriander seeds
4-5 cloves
1 black cardamom
2-3 green cardamoms
½ inch cinnamon stick
8-10 black peppercorns (as per your spice quotient)
2-3 dried red chilies (as per your spice quotient)

1. In a skillet dry roast all the whole spices written under dry spice mix till fragrant. Cool and then grind coarsely. Keep aside.

Other ingredients
2-3 tbsp oil
2 onions
2-3 cloves garlic
A small piece of ginger
½ cup plain yogurt whisked
Salt to taste
Garam masala powder (optional)
Fresh coriander to garnish
Red onion rings and naan as accompaniments

1. Dice the onions very finely (or grate) and crush ginger and garlic. 
2. In a skillet heat the oil and add onions. Saute on medium high stirring for a minute and then add the ginger and garlic. Continue cooking on medium till golden brown. Stir frequently to avoid burning. 
3. Add yogurt and cook on high till the oil separates from the sides. 
4. Now gently add the cooked mutton from above including any liquid in the mixture. 
5. Season with salt as required. Keep in mind that the cooked mutton is already salted. 
6. Cook on high till all liquid evaporates and you see oil separating from the sides.
7. Mix garam masala and sprinkle with fresh coriander and serve hot. 

Mishti Doi

Mishti Doi literally means 'sweet yogurt'. This easy to make dessert is a Bangla delicacy; a festive dish prepared during Durga Puja and other auspicious occasions. Sweetened (with caramelized sugar/jaggery) thickened milk is flavored with a hint of cardamom and saffron, mixed with a small amount of active starter growth culture and at the right temperature allowed to set into a thick creamy yogurt. Caramelized sugar/jaggery adds a unique flavor and a lovely hue to the final dish. The cardamom and saffron are completely optional but I find they definitely enhance the taste. Traditionally, this was done in rustic and beautiful earthen pots. Mishti Doi is an absolute delight during those hot summer days.

I have been sampling this delicacy for several years now, courtesy our Bong friend Luna. I finally got down to making it myself a few days ago. I used the quick recipe with superb results. The little mishti bowls came out like a dream, delicately fragrant and awesomely delicious. If you are a stickler for making things from scratch, try the traditional recipe. It will take some time but will be well worth the effort. 

Here are two versions - the traditional and the quick. 

Traditional recipe

Ingredients: (serves 6)

4 cup whole milk
⅓ cup plain yogurt

 ½ cup sugar 

4-5 green cardamoms

2-3 pinches saffron

2 tbsp pistachios

1. Reduce the milk - Bring the whole milk to boil. Simmer and keep stirring till it reduces to half its quantity. Reserve 2 tbsp sugar, add the rest to the milk and mix well. Keep aside to cool. Crush the cardamoms to a fine powder. When the milk cools, add the cardamom powder and a few strands of saffron to the milk mixture and stir to combine.
2. Caramelize the sugar - Heat the reserved sugar in a pan over low heat till it starts to caramelize to a nice golden color. Remove from heat, add a tbsp of water and stir. Mix this into the milk mixture. 
3. Set the yogurt - Preheat the oven to 175°F and then switch off the oven. This step is necessary for a climate like Toronto and creates a perfect environment for the active starter culture to do its magic. When the milk mixture cools down to just warm (little more than lukewarm), add the plain yogurt. Mix well, pour into small ramekins and place them on a baking sheet and cover with foil. Let it sit in the warm oven, undisturbed overnight to set. In the morning, refrigerate for a few hours. Garnish with some chopped pistachios and a couple strands of saffron before serving.

Quick recipe

Ingredients: (serves 6)

1½ cups evaporated milk
1 cup whole milk
½ cup condensed milk
⅓ cup plain yogurt

1 tbsp sugar 

4-5 green cardamoms

2-3 pinches saffron

2 tbsp pistachios

1. Bring the whole milk to boil. Remove from heat.
2. Add evaporated milk and condensed milk and mix to combine.  
3. Heat the sugar in a pan over low heat till it starts to caramelize to a nice golden color. Remove from heat, add a tbsp of water and stir. Pour this into the milk mixture. 
4. Crush the cardamoms to a fine powder. Add this powder and a few strands of saffron to the milk mixture and stir to combine.
5. Preheat the oven to 175°F and then switch off the oven. This step is necessary for a climate like Toronto and creates a perfect environment for the active starter culture to do its magic.
6. When the milk mixture cools down to just warm (little more than lukewarm), add the plain yogurt. Mix well, pour into small ramekins and place them on a baking sheet and cover with foil. 
7. Let it sit in the warm oven, undisturbed overnight to set. In the morning, refrigerate for a few hours. 
8. Garnish with some chopped pistachios and a couple strands of saffron before serving.

8 healthy khichdi recipes

Feeling under the weather? There is nothing better than khichri to nourish your body and warm your heart. This Indian comfort food is a preparation of rice and lentils. For me, this one-pot dish is a wholesome and healthy complete meal. I always make it with a plethora of vegetables depending on my mood. Many variations exist and each household has its own beloved concoction and blend of flavors. Some are rich with a texture like biryani/pulao, while some are soupy textured and smooth kind of like risotto. The concept of the British dish kedgeree came from this. Besides being a one-pot, easy to make, wholesome dish, khichri is a cost-effective way to feed a number of mouths while cleaning up your pantry of all the left-overs. There are no rules and you can add anything you have at hand. Using a pressure cooker I can literally have a meal on the table from start to finish in 20 minutes.

I love all the different combinations of flavors and textures that khichri has to offer. The pulao style panchdal khichri, the softer bisi bele bhaat and Pongal, or the textured sabutdana and bajra khichri - they are all delish and wholesome. But my fave has always been the split urad dal khichri with leafy greens (especially spinach and methi). There is something super gratifying about this combo and with a dollop of ghee and red chili pickle, I am literally in heaven.
In Kumaon, split urad dal khichri is the (must make) dish for Makar Sankranti. This festival is celebrated to mark the transition of the Sun from Sagittarius to Capricorn (according to the sidereal calendar) marking the end of the month with the winter solstice and the start of longer days. Can you imagine anything better than a bowl full of hot delicious khichri loaded with ghee in the middle of winter?

Khichri taste great on its own and even better with accompaniments like - plain yogurt, ghee, pickles (mango, chili, ginger, lemon), mint chutney and papad. Here are some of the combinations I like to make and enjoy. Most of them are pressure cooker recipes.

1. Urad (black gram split) and mixed leafy greens
2. Chana dal (Bengal gram split) and spinach
3. Cauliflower, potato, mung (green gram split) dal khichri
4. Bisi bele bhaat
5. Panchdal (5 lentils) khichri 
6. Millet (bajra) khichri
7. Pongal
8. Sabutdana (sago) khichri

Urad (black gram split) and leafy greens Khichri

By far my favorite khichri. Drizzled with a teaspoon or two of melted ghee and red/green chili pickle on the side. Both spinach and methi (fenugreek) greens together add a rustic earthy touch besides making it super healthy. I always add chopped green chilies and ginger to up the flavor quotient.

(Pressure Cooker recipe)

Ingredients: (serves 5-6)
1 ½ cups rice
1 cup urad chilka (black gram split)
2-3 tbsp oil
Pinch hing (asafoetida)
½ tsp cumin seeds
3 cups packed spinach (chopped)
3 cups packed methi(chopped)
2-3 green chilies, chopped
1-inch ginger, julienne
Salt to taste
½ tsp turmeric powder
½ tsp coriander powder
Red chili powder to taste

1. Wash and drain rice and dal.
2. In a pressure cooker heat some oil. Sizzle hing and cumin seeds for a few seconds. Add all the chopped greens and stir well. 
3. Now add rice, dal, green chilies, ginger and all the spices. Add 3 ½ to 4 cups of water. I prefer my khichri to have a texture like pulao so I add less. If you like it little softer and runny then add 4 or more cups of water.
4. Give the contents a good stir and close the lid.
5. Cook on high till the first whistle or till the steam starts to escape. Simmer and continue to cook for 5 minutes.
6. Remove from heat and let the steam escape by itself before opening the lid.  
7. Gently stir as all the greens tend to settle on top. Serve hot with ghee and red chili pickle.  

Spinach chana dal khichri

This is a very simple lunch idea but is a complete meal on its own. Serve with plain yogurt for a refreshing and wholesome combo.

Ingredients: (serves 2-3)
1 cup rice washed and drained
½ cup chana dal soaked for 2 hours, drained
1 bunch fresh spinach washed and roughly chopped
2-3 cloves garlic
1-inch ginger
1 tbsp oil
¼ tsp cumin seeds
Salt and red chili powder to taste
1 tsp coriander powder
2 carrots grated

1 tsp mixed whole spices coarsely pounded (cloves, cinnamon, green and black cardamom, black peppercorns)

1. Put spinach in a microwave-safe bowl and cook for 3-4 minutes to soften it.
2. Grind together cooked spinach, ginger, and garlic with a little water to form a smooth paste.
3. In a large pan heat oil and add cumin seeds and mixed whole spices. Cook for 3-5 seconds. Add rice and chana dal and mix to incorporate the spices.
4. To the spinach, paste add water to make 3 cups. Add this to the rice, add the rest of the spices and stir well. 
5. Bring to boil, cover and simmer for 7-10 minutes till rice is cooked through.
6. Serve topped with grated carrots.

Cauliflower and mung dal Khichri

Split green gram and large chunks of cauliflower cooked together with rice and spices, makes for a wonderful dish. Cauliflower is a great substitute for potato and tastes awesome with split mung dal. Don't skip the ghee and for this one and I would recommend sweet and sour lime pickle.

(Pressure Cooker recipe)

Ingredients: (serves 5-6)
1 ½ cups rice
1 cup moong chilka (Split green gram)
2-3 tbsp oil
Pinch hing (asafoetida)
½ tsp cumin seeds
3-4 whole cloves
1 small cauliflower head
2-3 green chilies, chopped (optional)
1-inch ginger, julienne
Salt to taste
½ tsp turmeric powder
½ tsp coriander powder
Red chili powder to taste

1. Wash and drain rice and dal.
2. Wash the cauliflower head and cut into small florets. 
3. In a pressure cooker heat some oil. Sizzle hing and cumin seeds for a few seconds. Add the whole cloves and cauliflower florets. Stir well. 
4. Now add rice, dal, green chilies, ginger and all the spices. Add 4 cups of water. 
5. Give the contents a good stir and close the lid.
6. Cook on high till the first whistle or till the steam starts to escape. Simmer and continue to cook for 1-2 minutes. Do not overcook. 
7. Remove from heat immediately and put the cooker under cold running water to let the steam escape. This is necessary to avoid the cauliflower getting too mushy.   
8. Fluff gently and serve hot.  

Panchdal Khichri
Panchdal khichri is rice is cooked with 5 pulses. To make it more special you can add 5 veggies to it too. Preferably select the pulses that have similar cooking times - I use chana dal (skinned split Bengal gram), moong chilka (split green gram), toor (pigeon peas), moong dhuli (skinned dehusked mung), malka (pink lentils). Makes for a healthy and nutritious treat for the whole family. Serve with cold plain yogurt, papad, and mint chutney.

(Pressure Cooker recipe)

Ingredients: (serves 5-6)
1 ½ cup rice
1 cup of assorted dals, a fifth cup each of all dals mentioned above
1 medium potato, peeled and cubed
1 small green pepper, chopped
Handful green beans, chopped
1 medium carrot, cubed
Handful frozen peas
1 tbsp oil
1 tbsp ghee
½ tsp mustard seeds
½ tsp cumin seeds
2-3 cloves
2 dry red chili
1 bay leaf
Pinch of hing (asafetida)
1 medium onion, finely chopped
2-3 cloves of garlic, minced
1-2 green chilies, chopped
Few curry leaves
2 medium tomatoes, chopped
½ tsp turmeric powder
Red chili powder to taste
1 tsp coriander powder
½ tsp garam masala
Salt to taste
4 cups water

1. Wash all the dals and rice. Soak chana dal in hot boiling water for 30 minutes. After 30 minutes drain the water and keep it aside.
2. Meanwhile, heat ghee and oil in a pressure cooker. Add hing, cumin and mustard seeds, bay leaf, cloves and dry red chilies. Let roast for a few seconds.
3. Now add chopped green chilies, garlic, and curry leaves. saute for a few seconds and then add chopped onions. Fry till light brown before adding the tomatoes. Saute until soft and mushy. 
4. Add all the spices, rice and dals. Saute for few seconds. 
5. Add 4 cups of water and mix well. Pressure cook until the first whistle or till the steam starts to escape, simmer and cook for 7-10 minutes. 
6. Remove from heat and allow the pressure to release on its own. Open the lid and mix gently.
7. Serve hot with all the accompaniments. 

Bisi bele bhaat
Bisi bele bhaat is dal and rice cooked with tamarind and spices. This traditional Karnataka recipe tastes best served hot drizzled with ghee. I usually cook the rice and dal together till they become slightly mushy and soft. If you prefer to have the rice grainy and dal mushy, then you can cook them separately. The flavor comes from a combination of spices - you can make your own or use a store bought masala(bisi bele bhaat powder). Tempering of peanuts, cashews and whole red chilies taste awesome.

(Pressure Cooker recipe)
Ingredients: 
1 cup Rice
½ cup toor dal
½ cup peas
½ cup chopped green beans
½ cup chopped carrots
¼ cup chopped green pepper
1 tbsp oil
Pinch asafoetida
¼ tsp mustard seeds
Few curry leaves
Salt to taste
¼ tsp turmeric
2-3 tbsp bisi bele bhaat masala
Small lemon sized tamarind ball
1 tsp jaggery (optional)
Tempering
1 tbsp ghee
2 large dry red chili
1 tbsp peanuts/cashews

1. Soak the tamarind in ¼ cup hot water for 30 minutes. Squeeze out the pulp and keep aside. 
2. Wash and drain dal and rice. 
3. In a pressure cooker, heat oil and add mustard seeds and hing. Let them roast for a few seconds. Add curry leaves followed by rice, dal and all the veggies. Add salt to taste, turmeric powder and 4-5 cups of water. Mix well.
4.  Pressure cook until the first whistle or till the steam starts to escape, simmer and cook for 7-10 minutes. 
5. Remove from heat and allow the pressure to release on its own. Open the lid and mix gently.
6. Adjust the consistency. Add the tamarind pulp, bisi bele vhaat masala and jaggery (if using). Bring to boil and simmer. The right consistency of bisibelebath is when the rice reaches a thick consistency. Do not overcook or it will become too lumpy.
7. Tempering - Heat ghee in a pan. Add cashews/peanuts and red chili. Let them roast for a few seconds. Pour this over the cooked khichri. 

Pearl millet (Bajra) khichri
This recipe is popular both in Rajasthan and Haryana. Very rustic and earthy, this protein-rich khichri tastes awesome with ghee and kadhi. A must try for all.

(Pressure Cooker recipe)
Ingredients: 
1 cup bajra (pearl millet)
¾ cup split moong dal
6 cups water
1 tbsp oil
1 tbsp ghee
Pinch hing (asafoetida)
½ tsp cumin seeds
1-inch ginger, grated
2 green chilies, chopped
Salt to taste
¼ tsp turmeric powder
Red chili powder to taste

1. Wash the millet and dal several times till the water runs clear. 
2. In the pressure cooker heat oil and ghee. Add cumin seeds and hing, let them roast for a few seconds. Now add green chilies, ginger, and all the dry spices. Fry for a few seconds.
3. Add water, dal, and millet. Stir to combine. Close the lid. Pressure cook for 2-3 whistles and remove from heat. Let rest and open the lid only when steam is released itself.
4. If you want to cook it in a pan instead of the pressure cooker, add water to the tempering and bring to boil. Add millet and dal, cover and simmer. Cook till everything is soft and mushy. It takes around 30 minutes to reach that consistency. Keep stirring occasionally. 
5. Serve with curd or kadhi. 

Pongal
Ven Pongal is a delicious rice and moong dal khichri often served for breakfast in Sri Lanka and parts of southern India. Cooked till soft with a tempering of mustard seeds, curry leaves and a side of plain yogurt this is comfort food personified.

(Pressure Cooker recipe)

Ingredients: (serves 4)
1 cup rice
1 cup moong dal
6-7 cups water
2-3 tbsp oil
¼ tsp mustard seeds
Few curry leaves
A few pieces of cashews
Salt to taste

1. Wash rice and dal well till the water runs clear. 
2. Place them in the pressure cooker along with 6-7 cups of water and salt to taste. 
3. Give the contents a good stir and close the lid.
4. Cook on high till the first whistle or till the steam starts to escape. Simmer and continue to cook for 7-10 minutes. 
5. Remove from heat and let the steam escape by itself before opening the lid.  
6. Adjust the consistency of the khichri now. If you need it runnier, then add some boiling water.
7. In another pan heat oil and add mustard seeds curry leaves, let them roast for a few seconds. 
8. Add the cashews and roast until golden.
9. Add this tempering to the cooked pongal.
10. Serve hot garnished with fresh coriander and plain yogurt on the side.

Sago (sabutdana) khichri
This one has no rice and no dal. Sago khichri is popularly made during the fasting season. Soaked sago pearls are cooked with potatoes and peanuts and flavored with mustard seeds and curry leaves. Every variety of sago pearls need different soaking times. Just experiment and make sure they don't become soggy.

Ingredients: 
1 cup sabutdana (sago)
1 small potato, boiled
2-3 tbsp oil
½ tsp mustard seeds
2 sprigs curry leaves
2 tbsp peanuts
1-inch ginger, julienne
2-3 green chilies, chopped
Salt to taste
Juice and zest of 1 lime
Red chili powder to taste

1. Wash the sago 2-3 times and soak in enough cold water to immerse fully. Soak for 2-3 hours. The grains should not mush up but should be moist and separate. Drain out all the water, fluff with a fork and keep aside.
2. Peel and chop the potato into small pieces. Keep aside. 
3. In another pan heat oil and add mustard seeds, let them roast for a few seconds. 
4. Add the curry leaves, potatoes, peanuts, green chilies and ginger and roast till peanuts are golden. 
5. Add the sabutdana, salt, and chili powder. Stir well to combine till all the flavors get incorporated into them. Remove from heat and sprinkle lime juice and zest. Mix.
6. Serve hot garnished with fresh coriander.

Mawa gujiya

खिल उठे कचनार टेसू
फाग का हो राग घर -घर
हवा में हो रंग उड़ते
क्षितिज भीगे; हंसे अम्बर
रंग में त्यौहार भीगे
और मन भीगे सभी का प्रेम से;
सदभावना से-दूरियाँ मन की मिटाए
होली के पर्व की अनगिनत शुभकामनाये

A happy Holi to everyone celebrating the festival of colors. Holi is celebrated all across India in the month of March to bid winter adieu and to welcome spring with its vast array of colors. Fresh leaves and buds bloom, animals awaken and the earth seems to come to life again. Just like Spring, Holi signifies new beginnings. 

Mawa gujiya is a must make recipe for Holi. These are traditional Indian fried crisp pastry filled with sweet coconut and khoya (milk solids) filling. I have fond memories of my mom making gujiyas, samosas and crisp Sev for Holi. 

Gujiyas are made all over India with a variety of fillings. In UP, Bihar, Rajasthan (the northern states) we call it gujiya and filling is almost always khoya and coconut. Sometimes khoya is substituted by roasted semolina. Semolina filling makes for a lighter less calorie dense gujiya, more economical gujiya, and a vegan version of gujiya. In Maharashtra (to the south) we call it karanji and the filling is freshly grated coconut infused with cardamom, jaggery, and raisins (no khoya). In Bengal (to the east) they make lavang latika. Dough and filling are the same as gujiya, but these are folded like a parcel and secured by a clove (lavang) on top. After frying these dumplings are coated in sugar syrup to get a crusty crisp exterior.

If you are a novice to this dish then you will need a mould to shape the gujiya. Using a mould makes it really easy. Hand folding the edges is an art and with practice comes quite easily. Another hack to shaping them is to seal the edges using a dab of water or milk and press lightly with your finger. Using a fork, press the edges to crimp and seal well.

Ingredients: (Makes 25)
For the filling
Khoya/mawa/milk solids, buy from the store or make your own (recipe below)
½ cup shredded unsweetened coconut
10 green cardamoms, crushed fine
Powdered sugar to taste
Handful each almond and cashews, chopped fine
Palmful raisins
Mix everything in a bowl and keep aside, covered, ready for filling the gujiyas.

For homemade khoya/mawa
1½ cups of milk powder
⅓ cup cream

1. Mix the two ingredients together. Microwave for a minute. 
2. Remove from heat and knead well with hand. 
3. Microwave can vary, and you may need another 30 seconds. Do not overcook
4. Knead again and refrigerate for 10 minutes.
5. Grate and it is ready to use.

For the pastry dough
2½ cups all-purpose flour
4 tbsp ghee (use oil for a vegan option)
Pinch salt
½ - ¾ cup of water
Oil for frying

1. Sift the flour in a bowl. Add ghee and mix with your fingertips till fully incorporated. Mix in the water, a little at a time to form a soft dough.
2. Adding ghee to the flour helps to get a crispy gujiya. Use oil instead, for a vegan option.
3. Dust with little flour and knead for a minute. Cover and leave to rest for 10-15 minutes. Meanwhile, prepare the filling. 

Prepare the gujiyas - traditional method

1. Divide the dough into 25 equal portions. Keep them covered while you work on one.
2. Flatten the dough ball and roll out on a lightly oiled surface to form a 4-inch circle. 
3. Shape the gujiyas using a mould if using one. Otherwise, follow the steps below. 
4. Place the circle on the pastry board, add a generous amount of the stuffing (about a tablespoonful) on one side. 
5. Fold over to form a semi-circle, sealing the edges using a dab of water or milk. Press edges lightly with your finger. Using a fork, press the edges to crimp and seal well. Make sure the gujiyas are sealed well. If they open while frying, the sweet filling can leak out into the hot oil and spoil the entire batch. 
6. Place the prepared gujiya on a plate and cover with a damp cloth while you make the rest of them.
7. Heat oil in a deep pan to medium-low heat. Deep fry a few gujiyas at a time, turning a few times until they turn golden. Frying at medium-low ensures even cooking inside and out and also helps to get a crispy shell.  
8. Fry in small batches to prevent overcrowding the pan. This is a slow process especially if you are making a large quantity, so be patient. 
9. If the filling does leak out of one of the gujiyas, strain the oil to prevent it from sticking to other gujiyas. 
10. As an alternative, you can also bake the gujiyas. Preheat the oven to 375°F. Place all the prepared gujiyas over a lined baking tray. Brush with oil or ghee. Bake in the oven until crisp and lightly brown all over for around 15-20 minutes, turning it halfway. Let stand for 10 minutes before digging in.

Alternate - light shell baked gujiyas
To save time and make the Gujiyas a little less calorie dense here is an alternate light shell baked gujiyas. Use either phyllo pastry or spring roll wrappers for the crust and bake them instead of fry. Here is the light version of the recipe. The edges don't look as pretty but it tastes just as good.

Ingredients: (makes 8)

8 Spring roll wrappers
Filling
½ cup khoya (milk food) grated
¼ cup shredded coconut
1 tbsp each chopped almonds and cashew nuts
1 tbsp raisins
3-5 green cardamoms powdered
⅓ - ½ cup powdered or fine sugar

1. Preheat oven to 400°F. 
2. In a bowl mix all the ingredients for filling. divide into 8 portions. 
3. Take several wrappers and trim them at the corners using a large round cookie cutter. 
4. Take the trimmed spring roll wrapper, place one portion of filling on one side of the wrapper, fold it in half to form a semi-circle, sealing the edges using a dab of water. Brush with butter or ghee.
5. Place on a greased or lined baking tray and bake for 15-20 minutes, turning it halfway, till crisp and light brown. 
6. Let stand for 10 minutes before digging in.

Indian Paratha

The Indian paratha

Sunday morning, Star Trek playing on TV, slight moist chill in the air and a buttery fried smell drifting through the house. My childhood memories of Sunday brunch when my mother had a day off from work and she made hot stuffed parathas with a different filling each week. We looked forward to them, my brother and I, gorging down these 'garma garam' delicious beauties dripping with butter, and a side of 'mirchi ka achaar' and a small bowl of plain yogurt.

The Indian paratha, an unleavened bread cooked all across Indian households is a breakfast favorite and a lunchbox favorite for almost all kids. There are numerous recipes for parathas with variations of fillings and dough. Most vegetables can be used for stuffing, but my faves are potato (aloo paratha) and radish (mooli paratha). It's a good way to use any left overs, just stuff-em in a paratha.

Crisp edged, flaky and spicy, freshly made, piping hot parathas straight out of the tava, topped with butter, dunked in tangy spicy pickle and a cooling spoonful of yogurt, small moments of childhood bliss.



I have broadly categorized the stuffed parathas into three categories.

1. The dough method - Add the chopped veggies to the flour and knead into a soft dough. Roll and fry. Some examples of this type of  parathas are methi (fenugreek), onion, spinach, green onion.
2. The stuff in method -  Roll the dough into a small disc, place a small amount of filling in the middle, Pull the edges together and seal. Flatten, roll and fry. This is the most common method, and almost any cooked dry vegetable can be used to make a paratha using this method. Some common examples are potato, urad dal, chana dal, paneer, peas, aloo methi sabji, sugar/khoya.
3. The two roti method - When the stuffing is too chunky or too moist to use method-2, try using the two roti method. Roll two rotis, spread the filling evenly on one, place the second roti on top and press the edges to seal them. Then fry gently. A little tricky but practice makes perfect. Works well for grated radish(mooli), cauliflower (gobhi), cabbage, cheese, egg, mince meat -chicken or mutton (keema).

Here are some accompaniments that make these parathas even more special. You may want to try one or more with your next paratha meal.

1. White butter and/or ghee
2. Stuffed or chopped red chili pickle
3. Lime or lemon pickle
4. Raw mango pickle in oil
5. Plain yogurt

THE DOUGH METHOD
Methi Paratha

Ingredients: (Makes 15)
3 cups whole wheat flour
2 tsp oil
4 cups packed chopped methi
1 tsp ajwain
1 tsp garam masala
3-4 green chilies, chopped fine
1-inch ginger, grated
Salt and red chili powder to taste
Oil/ghee for shallow frying

1. Combine the first eight ingredients in a bowl and knead a soft dough with cool water. 
2. Knead well for 3-5 minutes until smooth.
3. Cover and keep aside to rest the dough for 10-15 minutes.
4. Heat a flat griddle pan (tava) or frying pan.
5. Divide the dough into equal portions. Flatten the dough ball and roll out on a lightly floured surface to a 6 inch circle. 
6. Dust off the excess flour from the paratha and place it on the hot pan.
7. Cook for a few seconds and turn over. Smear the top of the paratha with a little melted butter or oil using the back of a spoon. 
8. Turn over and repeat the process of buttering the top while the base cooks. Now turn over to cook the other side until there are brown speckles on the base as well. 
9. Serve warm with yogurt and your choice of some pickle.

THE STUFF IN METHOD

Potato (Aloo) Paratha
Ingredients: (Makes 12)

For the dough
2 cups whole wheat flour
2 tsp oil
For the filling

6 large potatoes, boiled, peeled
1 tsp ajwain
1 tsp garam masala
3-4 green chilies, chopped fine
1-inch ginger, grated
Fresh coriander, chopped fine
2 tsp anardana/ dried pomegranate powder
Salt and red chili powder to taste
Oil/ghee for shallow frying

1. In a bowl, sift the flour and add 2 teaspoons of oil and enough water to form a soft dough.
2. Rest the dough while you make the filling. Wrap it in cling film or cover with a damp cloth and keep aside. 
3. Place the peeled and boiled potatoes in a large bowl and mash them well using a potato masher.
4. Add all the other ingredients to the mashed potato and mix well. 
5. Heat a flat tava (griddle) or a frying pan to medium.
6. Divide the dough and stuffing into equal portions. Flatten the dough ball and roll out on a lightly floured pastry board to a 3 inch disc. Add the filling to the disc, pull the edges together, seal well and flatten.
7. Roll out the encased dough into a 6 inch circle on a lightly floured pastry board. Dust off the excess flour from the paratha and place it on the hot tava. 
8. Cook for 10-15 seconds and turn over. Smear the top of the paratha with a little melted ghee or oil using the back of a spoon. Turn over again to cook the other side and add some more butter on the top side. Turn one more time and cook for a few seconds till lightly crisp.
9. Serve hot with yogurt and your choice of pickle.

THE TWO ROTI METHOD
Cauliflower (Gobi) paratha

Ingredients: (Makes 8)

For the dough
2 cups whole wheat flour
2 tsp oil
For the filling
½ large cauliflower, grated fine
1 tsp ajwain
1 tsp garam masala
3-4 Green Chilies, chopped
1-inch ginger, grated
Fresh coriander, chopped fine
Red chili powder to taste
Salt to taste
Oil/ghee  for shallow frying

1. In a bowl, sift the flour and add 2 teaspoons of oil and enough water to form a soft dough.
2. Rest the dough while you make the filling. Wrap it in cling film or cover with a damp cloth and keep aside. 
3. Mix all the ingredients under filling except salt. Salt will leech out moisture of the vegetable, making the stuffing moist. Add salt just before you start rolling the paratha. 
4. Heat a flat tava (griddle) or a frying pan to medium.
5. Divide the dough into 16 equal portions. 2 of the dough balls will become one paratha. 
6. Flatten a dough ball and roll out on a lightly floured pastry board to a 4 inch circle. Keep it aside while you roll out another dough ball.  Spread a generous amount of filling all over the circle, place the other rolled out circle on top and using your fingers lightly press to seal the edges. 
7. Now roll it gently into a 6 inch circle. Carefully place it on the hot tava. 
8. Cook for 10-15 seconds and turn over. Smear the top of the paratha with a little melted ghee or oil using the back of a spoon. Turn over again to cook the other side and add some more butter on the top side. Turn one more time and cook for a few seconds till lightly crisp.
9. Serve hot with yogurt and your choice of pickle.

Ragda Patties

I love bringing the flavors of traditional Indian comfort food to my table. I have always been a fan of the vast array of culinary offerings of street food. From Puchka to Jhal Muri, momos to vada pav, I love it all.

If you are a chaat lover then this recipe is for you. Ragda Patties - A lip smacking and finger licking Mumbai/Gujarat street food. Ragda patties are what Tikki Choley is to North Indian chaat lovers. The concept is the same, only flavors are more in tune with Maharashtrian cuisine. There are two main parts to this dish, the Crisp hot patties (potato Tikkis) that are served over a ladleful of hot dry yellow peas curry (Ragda) cooked with an array of spices, topped with green and red chutneys, onions and crisp Sev.
An attractive dish with flavors bursting in every spoonful. Serve it as a starter or as a mini meal for brunch/lunch.

A few points to keep in mind:

• White peas need to be soaked overnight. If that is not possible then a minimum of 6 hours is definitely required. 
• I always pressure cook the soaked peas. I recommend pressure cooking peas as its the quickest way to cook them properly. 
• Potato patties can be both shallow fried or deep fried. 
• An array of toppings really adds to the whole flavour quotient of this dish. So make sure to try a few of them.

Ingredients (serves 4)
For Ragda:
1 cup dry yellow peas, soaked overnight
½ tsp turmeric powder
½ tsp red chili powder
salt to taste
1 tbsp oil
1 small red onion, chopped
2 medium tomatoes, crushed
½ tsp ginger garlic paste
Ragda dry masala
½ tsp cumin seeds
1 tsp coriander seeds
½ tsp fennel seeds
For patties:
4 medium potatoes, boiled and peeled
½ tsp grated ginger
Chopped fresh coriander
½ tsp cumin powder
¼ tsp mango powder (amchoor)
Red chili powder to taste
Salt to taste
2-3 tbsp breadcrumbs (or as needed)
Oil for frying
Other ingredients for serving:
Mint chutney
Tamarind chutney
½ Red onion, finely chopped
1 Tomato, finely chopped (optional)
Sev, as required
Fresh coriander leaves, finely chopped
Generous pinch red chili powder (optional)
Pinch cumin powder (optional)

1. Make Ragda - Take the soaked white peas with 2 cups of water along with turmeric, chili powder, salt, and pressure cook till the first whistle, simmer for 2-3 minutes and take off the heat. I like the peas to hold their shape and not mush up too much. If you want you can cook a bit more for a more blended curry.
2. Once the pressure releases, open the lid. Keep aside.
3. In a pan heat oil. Add chopped onion and fry till pink. Add ginger garlic paste and cook for a few more minutes. Add tomatoes and cook till you see oil at the side of the pan. 
4. Add the cooked peas and the dry radga masala. Crush a few peas using the back of the ladle to make the curry more smooth. Add some water if the peas become too dry. Continue to cook until all the flavors blend in together. Adjust seasoning. 
5. Make Patties- Mash boiled potatoes. Add all the ingredients listed under patties. Combine well and shape into eight small cutlets.
6. Shallow fry the patties until golden brown and crisp.
7. Serve - In a plate spoon some prepared ragada and place patties on top.
8. Top it with green chutney and tamarind chutney.
9. Add some chopped onions, tomato, sev and coriander leaves.
10. Sprinkle chili powder and cumin powder (optional).

Vermicilli Pudding

Seviyan payasam (Vermicelli Pudding) is a simple and delicious dessert made with milk and roasted vermicelli, cooked together with aromatic spices to a custard like consistency. Made specially during festivals and special occasions, seviyan pudding is a must make dish for Eid. Served it hot or cold.

Vermicilli is a thin spaghetti like pasta made from either whole wheat flour, semolina flour, rice flour or all purpose flour. It can vary from very fine to thick. Usually I use the fine whole wheat variety as it is the fastest to cook. But you can try any of them. Just adjust the cooking time and amount of liquid.  Pre roasted fine vermicelli is also available in stores. If you happen to buy that then you can skip the first step.
A vegan variation of this pudding is where you leave out the milk and cook the vermicelli in sugar syrup. The dish comes out all caramelized and butterscotchyy and yum. I recommend using the thicker vermicelli for this variation as it will absorb more liquid and caramelize better.

Starting off the new year on a sweet note.

Ingredients: (serves 4)
2 tsp clarified butter(ghee)/oil
1 1/4 cup fine vermicelli, broken
2 cups whole milk
3-4 green cardamom pods, crushed
pinch saffron, in 2 tsp of warm milk or water (optional)
Sugar to taste
Handful chopped mixed nuts (almonds, cashews, pistachios, raisins)

1. Heat ghee in a heavy bottomed pan and lightly fry the vermicelli till golden. Omit this step if you have purchased pre roasted vermicelli. 
2. Pour milk and bring it to a gentle boil. Add the saffron concoction and stir. 
3. Simmer for -10  minutes, stirring often till the vermicelli cooks thru and the pudding thickens a bit. 
4. Add sugar and mix well till it dissolves. 
5. Remove from heat and flavor the pudding with cardamom powder. Mix half the chopped nuts.
6. Use the remaining nuts as garnish on top. 
7. Serve hot or cold. 
8. As it cools down, the pudding tends to thicken. So add more milk before serving. Alternatively add more milk while cooking and don't thicken the dish too much.

14 Paneer recipes

Indian cuisine is well known for offering a wide range of vegetarian dishes for its massive population that relies purely on meat free diet. An array of lentils and beans, an abundance of seasonal vegetables and paneer along with a wide selection of herbs and spices form the backbone of Indian vegetarian cuisine.  

Indian cottage cheese or paneer is fresh cheese that can be easily made at home and requires no aging. It has a mild taste and  and soaks up the flavor of the spices its cooked in. It holds up well to frying and grilling and so is a great choice for curries and BBQ. This versatile ingredients is used to make a wide array of dishes ranging from starters to main dish to dessert. A fave among all you can find it in restaurant meals, home cooked food and street food.
Here is a collection of paneer recipes ranging from starters to main dish to dessert. Click on the titles to go to their detailed recipes. Happy cooking. 

Paneer veggie cutlets

Detailed recipe

These mini paneer cutlets are super cute and super yummy. A great appetizer dish that you can make ahead. Make them bigger to use as a burger patty. The main ingredient in here is grated paneer which constitutes almost 70% of the mix. Add a little potato to help bind the mixture. Apart from these you can add any veggie combination you like. Carrots, peas, beans, leeks, etc. Make sure to lightly steam or microwave cook the beans and peas before adding to the mix.

Detailed recipe

Tandoori paneer tikka
Soft chunks of paneer marinated in hung yogurt based marinade with tandoori masala and grilled to perfection with onions and peppers. Often served as a starter, paneer tikka has the char broiled flavor of the tandoor (clay oven) and is a great vegetarian alternative for BBQ. Marinated cubes of paneer are threaded through the skewers along with red onions, pepper chunks and mushrooms and grilled till they sizzle. Serve them with mint chutney as a starter and with Plain naan as a meal.

Detailed recipe

Haryali paneer tikka
Hara bhara paneer tikka or haryali paneer tikka is made with an array of herbs and spices and tastes fresh and herbaceous. I use hung yogurt as the base for the marinade. You can also use sour cream if you wish. Grid the green marinade fine using as little water as possible.
Tikkas are served as starters with drinks or as an accompaniment to the meal with raw red onion rings, salad greens, mint chutney, hot dipping sauce and even small bites of naan. Give hot tikkas a drizzle of lime juice and a sprinkle of chaat masala (a mix of spices with mango powder, cumin, black salt) for an exquisite flavor.

                                                                                        

Detailed recipe

Kali mirch paneer tikka
Kali mirch paneer tikka is simple and quick to make. The coarse texture of peppercorns infuse a gentle heat to the succulent paneer pieces and red and green peppers add to the smoky charred flavor. Tikkas are served as starters with drinks or as an accompaniment to the meal with raw red onion rings, salad greens, mint chutney, hot dipping sauce and even small bites of naan. Give hot tikkas a drizzle of lime juice & a sprinkle of chaat masala for an exquisite flavor.

Detailed recipe

Kadhai paneer 

A flavorful dish to serve with naan or roti, karahi paneer has its roots in Mughlai cooking. Succulnt pieces of paneer and smoky peppers are cooked in a tangy tomato sauce with a hint of creaminess. Adjust the consistency as per your taste.

Detailed recipe

Matar paneer
Matar paneer is a tomato based peas and paneer curry from North India. Fried cubes of paneer and peas are simmered in an onion, tomato, ginger and garlic based gravy spiced with cumin, cloves, cinnamon and green chilies.

Detailed recipe

Palak paneer 
Spinach with cottage cheese is a rustic dish and an old favorite of Punjab (North India). Lightly fried cubes of paneer (Indian cottage cheese) and pureed spinach are simmered in an onion tomato gravy till flavors blend in. Palak paneer goes well with roti, paratha, naan and jeera rice with a side of raw onion rings and crisp green chilies. I make palak paneer in two different ways. One the more traditional recipe and the other a stir fried version which is much healthier and less calorie dense. Its not as creamy as the other version but taste awesome for those quick meals. So call it the shortcut method. Make sure to try them both.

Detailed recipe

Chaulia Paneer
This dish is very similar to matar paneer. Just use chaulia (green chickpeas) instead of peas. Fried cubes of paneer and chaulia are simmered in an onion, tomato, ginger and garlic based gravy spiced with cumin, cloves, cinnamon and green chilies. So shallow fry paneer cubes till lightly golden and keep aside. Make the gravy and add chaulia. Add the fried paneer and simmer for a bit to allow the flavors to blend in. Do not overcook the paneer as it gets rubbery. Serve with cumin rice or roti.

Detailed recipe

Paneer Stuffed Indian peppers
Stuffed peppers are a fave all over the world. A variety of fillings find their way into these beauties both vegetarian and meat fillings. Flavored with cheese, tomato and spices you can fill them with almost anything - beans, rice, ground chicken, quinoa or a combination of these; they all taste awesome.

Detailed recipe

Shahi paneer
Shahi paneer means a royal paneer curry. This tomato and yogurt based creamy dish with cubed paneer has a definite Mughal influence. It is mildly sweet in taste. Sweet nuttiness comes from the cashew paste, slight sour from the yogurt and rich smoothness from the cream

Detailed recipe

Methi Chaman
Methi chaman is from the Kshmiri kitchen. Fresh methi greens are cooked with fried cubed paneer and buttermilk and flavored with bold spices such as ginger and fennel powder. There are several variations to this dish. You can use half methi and half spinach leaves to reduce bitterness and make it more kid friendly. You can also puree the greens rather than chop them. This makes for a smooth gravy like dish.

Detailed recipe 

Malai kofta (paneer kofta curry)
Malai Kofta is a dish for special occasions and is a vegetarian version of meatballs. Koftas are fried dumplings. More popularly recognized as meatballs, koftas can be made from different ingredients such as lamb, chicken, vegetables, paneer. Fried koftas are immersed in rich silky gravy and accompanied by naan, tandoori roti or cumin rice.

Detailed recipe

Kalakand
Kalakand is a soft,moist delicious dessert very popular all over India specially during festivals and celebrations. Traditionally its made by boiling milk down to half its volume and combining it with paneer or cottage cheese, a tedious and long process. But a much simpler microwave version of the recipe takes about quarter the time and comes out as delicious. I have written down both recipes and have also tried both. The results are almost same. Try this recipe during the festive season this year and enjoy.

Detailed recipe

Coconut Laddo
For a real quick and delicious dessert make these bite sized delights. This is an almost no cook dish which is ready in minutes and tastes very delectable. Serve them at room temperature for a melt in the mouth treat.

Black gram chaat

Kala chana, also known as black Bengal gram is a fave of mine. Apart from being delicious and versatile, it has an impressive nutritional profile. It contains a good amount of iron, sodium and selenium and small doses of manganese, copper and zinc besides being a very good source of fiber and folic acid. It is the richest source of proteins in legumes. Soak them overnight and then pressure cook in salted water. Sprout them to enhance their protein and vitamin content.

This dish here is sooo delicious and basically just a mix of flavors and textures. Just like a salad, throw in any fruit and vegetable you fancy and flavor as per your taste. I have mixed this one like a chaat with sweet, sour, salty and tangy flavors and soft and crunchy textures all in one. Try it. Guaranteed delicious.

Dry Bengal Gram

Ingredients:

1 cup whole black gram (soaked overnight)

2 small potatoes, boiled and peeled

1 large tomato

1 medium red onion

1/2 cucumber

2 large green chilies

1 inch ginger

1 sprig fresh mint leaves (or 1 tsp dry mint)

Handful fresh coriander

Mint coriander chutney

Imli chutney

Juice and zest of 1 lime

Spices

1 tsp cumin seeds

Black salt to taste

1/2-1 tsp fine sugar

1/2 tsp amchur (dry mango powder)
Red chilli powder (to taste)

To serve
Seviyan and boondi
Raw mango (optional)
Pomegranate (optional)

1. Place the soaked chana with a little water and a 1/4 tsp salt in a pressure cooker. Cook on high till the first whistle. Reduce heat to simmer and cook for 20 minutes. 
2. While the beans are boiling, chop and dice boiled potatoes, onion, tomato, cucumber, green chilies, coriander, mint and ginger.
3. If the cooked chana has some water left over, strain it and use the water for curry or soup. 
4. Placed the boiled chana in a large bowl. Add all the chopped veggies and herbs. Add all the spices to taste. Add lime juice and zest and flavor with the mint and tamarind chutney. As you add all these spices and sauces, taste every so often to check the sweet, salty and sour ratio.
5. Add chopped sour raw mango and/or pomegranate seeds, if using. Mix well.
6. Serve cold or at room temperature as a starter. We have even had this for lunch as a salad.
7. Just before serving sprinkle seviyan and fried boondi on top for the crunch.