Fig Chutney

Ingredients

1 tablespoon vegetable oil
1 large red onion, peeled and finely diced
1/2 inch (2cm) piece of fresh ginger, peeled and minced
2/3 cup (120g) packed light or dark brown sugar
1/2 cup (125ml) apple cider vinegar
juice and zest of one lemon
3/4 cup (100g) raisins and diced dried fruits (any mix)
1 1/2 teaspoons mustard seeds
1 small cinnamon stick
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground cloves
pinch red pepper powder
1 pound (450g) fresh figs, stemmed and diced

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Urad Dal Kachori

Ingredients:

Dough

  • 1 cup All Purpose flour (plain flour or maida)
  • 1 tablespoon fine sooji (semolina)
  • 1/4 teaspoon salt
  • 2 tablespoons ghee / clarified butter
  • 1/4 cup lukewarm water

Filling

  • 1/4 cup washed urad dal lentils (skinned black gram)
  • 1 tablespoon fennel seeds coarsely grinded (saunf)
  • 1 tablespoon coriander seeds coarsely grinded (dhania)
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon mango powder (amchoor)
  • 1/4 teaspoon asafetida (hing)
  • 1/2 teaspoon salt (adjust to your taste)
  • 1 tablespoon ghee / clarified butter
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Punjabi samosa recipe

Ingredients

measuring cup used, 1 cup = 250 ml

for the samosa pastry:

  • 2 cups maida or all purpose flour
  • 4 tablespoons ghee or oil
  • 5 to 6 tablespoons water, i added 5 tablespoons + 1 teaspoon water
  • 1 teaspoon carom seeds (ajwain)
  • salt as required, i added ¾ teaspoon salt
  • oil for deep frying

for the samosa stuffing 1:

  • 3 medium sized potatoes (aloo)
  • ¾ to 1 cup green peas (matar), fresh or frozen
  • 1 green chili + ½ inch ginger, crushed to a coarse paste in a mortar and pestle
  • ½ teaspoon cumin seeds (jeera)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • 1 pinch asafoetida (hing)
  • ½ tablespoon oil
  • salt as required

whole spices to be ground for stuffing 1:

  • ¼ inch cinnamon (dalchini)
  • 2 black peppercorns (kali mirch)
  • 1 green cardamom (hari elaichi or choti elaichi)
  • ½ teaspoon cumin (jeera)
  • ½ teaspoon fennel seeds (saunf)
  • 1 teaspoon coriander seeds (dhania)
  • 2 teaspoons dry pomegranate seeds (anardana) or 1 teaspoon dry mango powder (amchur) * check notes for mango powder

for the samosa stuffing 2:

  • 3 medium size potatoes
  • ¾ to 1 cup green peas (matar), fresh or frozen
  • 1 green chili and ½ inch ginger, made in a paste or chopped finely
  • ¾ teaspoon garam masala powder
  • ¼ to 1 teaspoon red chilli powder
  • 1 teaspoon dry mango powder (amchur)
  • 1 teaspoon fennel powder (saunf powder)
  • 1 teaspoon coriander powder (dhania powder)
  • ¾ teaspoon cumin seeds (jeera)
  • 2 tablespoons chopped coriander leaves (dhania patta)
  • 2 to 2.5 teaspoons oil
  • salt as required
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Vegetable pakoras

Ingredients

250g/½lb gram flour (chickpea flour)
50g/2oz self-raising flour
½ tsp red chilli powder
1 tsp garam masala
1 tsp tandoori masala powder (optional), available from specialist Asian supermarkets
1 tbsp lemon juice
300g/10½oz potatoes, peeled and cut into small pieces
300g/10½oz onions, finely chopped
3 spring onions, trimmed, finely chopped
6-8 spinach leaves, finely chopped
handful fresh coriander leaves
1 tsp chopped green chilli
1 tsp salt
sunflower oil, for deep frying

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