Best Indian Chutney Recipes

Chutney is an integral part of Indian Cuisine. If we discuss the key items served on an everyday Indian plate then the chutney cannot be missed out. We have varieties of chutneys to accompany different meal courses throughout the day.The choice of chutney for each meal is made according to the taste, texture and the food with which they have to be served.These Indian chutneys are prepared with the readily available local ingredients. And some of the best Indian chutney recipes are so easy to follow for a novice cook. An Indian chutney not only enhances the taste of the meal but also increases the aesthetic appeal of the whole platter. 

 

We are sharing few basic Indian chutney recipes that are commonly prepared across the country. These Indian Chutney Recipes are quick to prepare and do not require much cooking as well.

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Indian Chutney Recipes

Condiments, Homemade Basics | July 14, 2017 By

How to make Nimki (Savory Crackers)

Nimki is a popular savory pre-make snack from the bylanes of Uttar Pradesh. Nimki comes in many flavors and forms. In many homes, it is shaped like a diamond and called namak para, while in many others it is neatly folded into a layered triangle. Whatever be the shape, Nimki is always crisp, crunchy and a favorite tea-time munchie for the festive season. How to serve Nimki? There is only one answer, with your favorite pickle. Scoop out a generous helping of homemade achaar and serve it with Nimki. And not to forget garam garam chai. With this snack combination on the table, the chitter-chatter never seem to fade away. Or it lasts till the last piece of Nimki is devoured with the leftover masala of the pickle. Such is the magic of Nimki aka Indian style savory crackers. 

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Nimki (Savory Crackers) is a popular Indian tea-time snack. This Nimki recipe has no butter or oil in the dough. Perfect for the festive indulgence.

Appetizers, Homemade Basics | October 21, 2016 By

Achaar Ka Masala (How to Make Achaar Masala)

Masala, a ground spice mixture is perhaps the most common and the easiest way of using whole spices. It takes a little effort to combine spices at home and make a spice blend. In the multitude of spice mix, Achaar Ka Masala stands out for its bright color and distinct aroma. There is more to this achaar masala than just pleasing senses. It carries a supreme role in the making of Indian pickles (achaar). Those bold, blazing, spicy, sweet, sour, pickles are incomplete without a teaspoon of achaar ka masala.

 

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Achaar ka Masala is a must have condiment if you are addicted to Indian pickles.

Homemade Basics | April 25, 2016 By

Sweet and Spicy Amchur Ki Launji

Recently, I was given a very original gift. A box of dried mango slices (sabut amchur) and a heritage recipe from the late grandma’s recipe journal. This was my first trial with the dried mango slices. When the market is loaded with the abundant produce of kaccha aam (raw mango) the wise house ladies like my mother, slice them and later sun-dry the raw mango slices to preserve them. The raw mango slices which I received as a culinary souvenir were the last from the last year’s batch. So I decided to get little adventurous with them and explore the sweet and spicy blends. This time of the year around summer, Sweet and Spicy Amchur Ki Launji is simmering in most of the kitchens of the neighbourhood. Ever since I was a child, Amchur Ki Meethi Chutney always fascinated my taste-buds. It is so hard not to scoop a chunk of launji from the jar using your fingers and lick it. But we used to relish Amchur Ki Launji in a refined manner as well by spreading it in between the Paratha or Puri. 

 

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Amchur Ki Launji is a delectable Indian condiment perfect to dip in paratha or snacks.

Methi Mathri Recipe

With the festival of Holi, not just the signs of spring creep up, but also, the mood in the kitchen is set for the deep-fried sweets and snacks. Ghujia, Thandai, Namak Pare, KanjiMethi Mathri are few snacks prepared in abundance. So much so that they last till the summer beginning. Sweet and sour, hot and soothing, spicy and floral notes come together to embellish the Holi snacks table. The festival’s playfulness is mirrored in the flavorsome food. The explosion of flavors in our mouths is a recreation of the playing of colors outside. Methi Mathri is one such snack, which is inextricably linked with the spirit of Holi. Or I should say any deep-fried snack is the ritual on the festive occasions in our country. This Methi Mathri Recipe is super simple, but also super tasty, with crushed fenugreek leaves, crunchy notes of semolina, and a warm taste of carom seeds. It offers a tremendous amount of flavor that you wouldn’t expect from a simple homemade snack. 

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Methi Mathri

Appetizers, Homemade Basics | March 21, 2016 By

Homemade Rasam Powder Recipe

Homemade Rasam Powder is an essential spice mix in the South Indian Cuisine usually used to spike up the flavor of rasam. Rasam is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings, says Wikipedia. In other words, Rasam is a soupy, spicy curry served with heaps of steamed rice with a generous addition of ghee all together to be slurped using fingers. Rasam Powder is a requisite ingredient in ever Southern kitchen spice box. During our years of stay in South certain regional delicacies became our routine pick and eventually, rasam powder made a space for itself on my kitchen shelf too. 

 

Homemade Rasam Powder is an essential spice mix in the South Indian Cuisine usually used to spike up the flavor of rasam.

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Homemade Rasam Powder is an essential spice mix in the South Indian Cuisine usually used to spike up the flavor of rasam.

Homemade Basics | June 6, 2015 By

Pizza/Pasta Sauce Recipe

 
Coming back from vacations and getting back to work is not an easy job but as they say, every good vacation comes to an end and so does mine. I am back to home and trying to pick up threads of routine life. While cleaning mailbox I realized I missed few good events, maybe better luck next time. Before leaving for vacations I did the cleaning of the fridge so now it’s time to refill all those empty jars of condiments and I started with simple Pizza/Pasta Sauce. This basic Pizza and Pasta Sauce is a very versatile sauce, spread a generous helping over the pizza base, toss pasta in it or dip meatballs in it, this simple Pizza/Pasta Sauce is always an Italian Hero. And a must have condiment in your kitchen pantry!!
 

Delicious and versatile pizza/pasta sauce perfect for the homemadeItalian dishes like pizza and pasta. Find Pizza/Pasta Sauce Recipe

Condiments, Homemade Basics | March 5, 2014 By

Glossary of Whole Spices/ Sabut Masala/Khada Masala

I have had a passion for collecting spices and a fascination with their different culinary uses. Whole Spices (or Sabut Masala)are just spices in their natural dried form, before they’re ground into powder for easy use. There is a whole variety of whole spices available all over the world, but these are a few that you’ll likely find in every Indian household and are very commonly used in everyday cooking. 
 
 
Star Anise – Chakra Phool
As the name suggests Star Anise it is of the shape of a star, now commonly used worldwide as the substitute of Anise or aniseed.
 
Coriander Seeds – Dhania
Coriander leaves are popular herb for garnishing salads, soups and entree dishes. In Indian subcontinent called Dhania or Dhania Seeds, has a warm, nutty and spicy flavor.
 
Dried Red Chili – Sukhi Lal Mirch
Chili Pepper is mostly used in powdered form to season and color dishes. India is the largest producer, consumer and exporter of red chili in the world.
 
Cloves – Laung
Mainly used in Indian, African and Middle Eastern cuisines to flavor meats, curries and marinades, due to strong aroma 2 – 3 pieces of whole cloves are enough for a curry.
 
Green Cardamom – Hari Elaichi
World’s third most expensive spice after Vanilla and Saffron, native to India, Nepal and Bhutan, they are recognized by their small seed pods, aroma and green colored papery outer shell.
 
Black Peppercorns – Sabut Kalimirch
The most common spice added to European cuisine often paired with salt either in crushed or powdered form, widely grown in Southern part of India, world’s most traded spice is sometimes referred to as Black Gold.
 
Cinnamon Sticks – Dalchini
Pungent taste and nutty scent of Cinnamon is in no need of introduction among cooks all over the world, whether it is soups or deserts a pinch of cinnamon always gives new dimension to flavors of the dish.
 
Mace – Javitri
Mace forms the outer shell of nutmeg of nutmeg seeds with a flavor similar to Nutmeg with a hint of pepper, widely used in powdered form in savoury dishes and desserts.
 
Cumin Seeds – Jeera
In different cuisines used either in whole or powdered form, whether it is Mediterranean or Indian dishes roasted cumin powder is used to add a nutty flavor to dishes. Cumin is seed of dried herb from Parsley family.
 
 
Nutmeg – Jaiphal
Nutmeg and mace have a similar rich, fresh and warm aroma. Nutmeg is widely used in deserts, puddings and stews. 
 
Black Cardamom – Kali Elaichi
The seeds have a tarry smell and ataste of pine with a astringent, smoky, earthy note. They are used to give depth to masalas and tandoori style spice mixture.
 
Bay Leaf – Tej Patta
Bay leaves are oval in shape with three long veins. They are commonly used in the cooking of North India. 
 
Black Cumin – Shah Jeera 
Darker than plain cumin seeds, black cumin seeds are also smaller. They have a sweeter smell and a complex, mellow flavor that lies somewhere between cumin and caraway.
 
 
 
 
Complex flavors are built up in mixtures by using whole spices that compliment each other. Successfully making your own blend of spices gives a sense of achievement that nothing squeezed out of a tube or poured from a bottle can equal. Here are some basic recipes for different spice mixtures:
 
 
 


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Homemade Basics | March 4, 2014 By


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