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Cherry Tomato and Coriander Chutney

20 Jul

The tart sweetness of roasted cherry tomatoes and the freshness of coriander leaves come together in this lovely chutney.

Garlic and dry red chilies give it that extra zing.

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Tomato Peanut Chutney

5 Dec

A hot and sour tomato peanut chutney (pachadi), the making of which a friend from Andhra demoed to me in my kitchen last evening. Tomato peanut chutney is a great side dish with boiled rice, especially on days when you don’t have another curry to accompany your mail.

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How To Make Red Chili Flakes

28 Sep

Cross off red chili flakes from your grocery shopping list. You can make red chili flakes in the comfort of your home, with your choice of chilies. If you want the chili flakes bright red and medium-hot, use Kashmiri red chilies. If hot is your preference, use Guntur red chilies. Or mix up the chili varieties as you like.

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Til Methi Ki Chutney: Sesame Fenugreek Chutney

2 Sep

I am a fan of the fierce, bitter methi chutney, but I gather that not many are on my side. Most friends find it "a bit much" for their taste. And so – for them and for those of you that share their taste – here’s a milder, nuttier version of it: sesame fenugreek chutney or til methi ki chutney. (more…)

Sweet and Sour Ginger Chutney

6 Feb

Ginger lovers: this one is for you.

A spicy sweet and sour chutney, with ginger as its star. (more…)

Curry Leaves and Peanut Chutney

30 Jul

Inspired by the chapter on curry leaves in Ratna Rajaiah’s fascinating book How the Banana Goes to Heaven, I recently resolved to eat curry leaves as much and as raw as I possibly can. The prospect wasn’t enticing, let me say up front. Though I like curry leaves, I find their taste overpowering and use them sparingly even in tadka. I would have to steel myself to eat curry leaves raw, or so I thought.

How wrong I was.

A tentative stab at making curry leaves and peanut chutney turned out to be hugely successful. Peanuts balance out the bitterness of curry leaves, making this chutney not only palatable but also delicious.

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Pan-Fried Baby Potatoes with Sundried Tomato Dressing

23 Jul

Till a month back, I had had sundried tomatoes only in the bottled, preserved form. Much as I liked it, I was cautious of its salt and preservative content and would use it sparingly.

I never knew how delightfully simple and light sundried tomatoes could be till I got myself a pack of Ladakhi sundried tomatoes – they are chewy, tomatoey (as opposed to pickle-y), and induce no "junk food" guilt pangs.

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