Dabur Homemade Tamarind Paste (Product Review)

by Neetu

Hello Friends, How was your weekend??? I had a nice fun weekend this time, went to my in-laws place and as usual had a great company of my co-sis & bil, “Mansi I still laugh on stories that you told me  : D”.

Coming back to our post now, I will review this ready to use Tamarind Paste by Dabur, I have used this in many recipes and the recent ones are Guhugni & Tamarind Rice (you can find the recipe here & here), so enjoy the post and do try out the recipe. : )

Tangy Choco-Mangy & Chocolate Fudge Sauce(Video Recipe)

by Neetu

In this post today I demonstrated how to make Yummy CHOCOLATE FUDGE SAUCE at home and used this sauce to make a Mango and Chocolate based Mocktail, which is TANGY CHOCO-MANGY!!! Do enjoy the video and try this recipe yourself.

Coconut Chutney

When I visited Chennai for the first time I found it so very surprising that ppl ate coconut chutney with almost everything , even with samosas, pakorars and stuff like that but later on even I developed a taste for that… yeah I don’t eat it with samosas but I do with paranthas.. :) n yes it tastes really gud… Its very simple and easy to make and there are so many versions of this as well…. so lets have a look at mine…

INGREDIENTS:-

Freshly Grated Coconut: 1 Cup (Remove brown skin) Roasted Peanuts: 2 Tbsp Curd: 1 Tbsp Curry Leaves: 8-10 Green Chillies: 1-2 Ginger: 1/2’’ Salt: to taste

For Tempering (Tadka) Oil: 2 Tbsp Mustard Seeds: 1/2 Tsp Red Chilli: 1 Piece Curry Leaves: few

METHOD:-

• Grind all the ingredients (except mentioned under tempering) to a paste adding water as required.

• Transfer the paste to a bowl.

• In a tempering pan heat oil then add mustard seeds when it crackles add curry leaves and red chilly, stir for 30 sec.
• Pour the tempering over chutney and serve with anything that you like.. :)

Pizza Sauce

This is a not just a pizza sauce (as I ‘ve named it) for me but a very versatile sauce . I use it in making  sandwiches, pastas, salads, calzone, panzerotti, wraps etc.etc….so it becomes really interesting that we can make so many different dishes with this one sauce… :) and the recipes for ‘em I’ll surely post on my blog…

I bought this non stick pizza tray few months back but couldn’t use it due to shifting n all but m so happy I finaalllyyy used it… yippiieee..

INGREDIENTS:-

Tomatoes*: 6 medium Onion: 1 Medium Garlic: 4-5 Cloves Oil: 2-3 Tbsp Water: to boil + 1/2 Cup

Salt: to taste Red chilly Pwder: to taste Tomato Ketchup: 1 Tbsp Sugar: 1 Tsp Pizza Seasoning: 2 Tbsp

METHOD:-

• Make slit on tomato’s skin and keep it in boiling water for 10 mins (until the skin starts tearing apart).

• Take off the skin of tomatoes once its cool and make puree.
• Chop garlic & onion finely.
• Heat oil in a pan add garlic sauté for few seconds then add onions and cook till water dries up.
• Add tomato puree, salt, red chilly powder & water.

• Cook for 5 mins then add tomato ketchup, pizza seasoning and sugar.
• Cook till sauce like consistency and oil separates.

 

• Check seasoning and adjust if required.
• Sauce is now ready to be used.

* I used 3 country tomatoes as they are more sour but if you are using normal ones add li’l vinegar to your sauce.

Pickled Jalapeño

First time I ate these Jalapenos at Dominos in their  Veg. Extravaganza Pizza, didn’t like it much that time but later on developed a taste for it. I thought this will also be really expensive like all other exotic ingredients but its really not… Its super easy to make ‘em at home and can be stored in sterilized bottles for few months like we store our Indian pickles… I made it with less quantity to start with but off course one and increase and decrease the quantity as they prefer…. 

INGREDIENTS:-

Bhavnagri Mirchi: 4 Big Piece Vinegar: 1/2 Cup

Water: 1/4 Cup Salt: To taste

METHOD:-

• Cut Chillies (Mirchi) into thick slices.
• Take add vinegar, water, salt and sliced chillies into it.

• Boil It for 5-7 mins and store it in a sterilized bottle once cool.

 

• Keep it in fridge for two days to get mature.
• Pickle is now ready to use….

Lehsun & Kachri Chutney(Garlic & Cucumins Pubescens Chutney)

I am very fond of eating this chutney with pooris (made a day before and grilled of tawa) and a cup of hot tea OMG there’s no better breakfast for me in winters… but if not puri it tastes so very good with stuffed hot  parathas… trust me you’ll love it….

Its made with the fresh ones during the season but for the rest of the year it is dried and stored.. I got it from my grandma but one can get it from the market as well… :)

INGREDIENTS:-

Garlic: 10-12 Cloves Kachri (Cucumins Pubescens): 3/4 Cup Salt: to taste Reed Chilly Pwdr: to taste

Water: to grind Oil: 2-3 Tbsp Cumin Seeds: 1/2 Tsp Asafoetida: a pinch

METHOD:

• Peel garlic cloves.

• Grind coarsely garlic & kachri in a mixer with little water.
• Heat oil in a pan add cumin seeds, asafoetida  & when it crackles add the chutney.
• Add salt and chilly powder to taste but as its chutney that to from Rajasthan make it a li’l spicy.

• Serve it with hot parantas, puris chapati, bread…… the way you like… :)