Bhojan Bites

This momo chutney is bold, garlicky, and perfectly balanced — just like you get in Nepali street-style momos. Ingredients 5 medium tomatoes 7–8 dried Kashmiri red chilies 10–12 garlic cloves , peeled 3 tbsp vegetable oil 1 tsp ginger , crushed 1/2 tsp black pepper powder 1 tbsp red chili sauce 1/2 tsp dark soy sauce 1 tsp vinegar Salt and sugar, to taste Boiling water, as needed Method Boil the base: In a pan, combine tomatoes, soaked dried red chilies, garlic, and ½ cup water. Boil on medium flame for 8 minutes. Cool slightly, then peel the tomato skins. Grind: Blend the boiled mixture to a smooth paste. Cook aromatics: Heat oil in a pan. Add crushed garlic, sauté until fragrant. Add tomato paste: Stir in the ground tomato-chili mixture. Cook for 8 minutes. Season: Add black pepper, red chili sauce, soy sauce, vinegar, salt, and a little sugar. Mix well and cook until the oil starts separating. Adjust consistency: Add boil...

This quick and easy recipe is a perfect way to enjoy the fresh flavors of summer tomatoes. Roasted to perfection, the tomatoes, chilies, and garlic combine to create a delicious and versatile mash that can be used in a variety of dishes. Ingredients: 3 ripe tomatoes 3 green chilies 3 garlic cloves Salt to taste Instructions: Preheat your oven: Preheat your oven to 400°F (200°C). Prepare the vegetables: Wash the tomatoes, green chilies, and garlic cloves. Pierce the tomatoes with a fork a few times. Roast: Place the vegetables directly on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the tomatoes are softened and slightly charred alternatively you can  Roast on the gas flame: Place the tomatoes, chilies, and garlic directly on a gas flame, turning occasionally until the skin is charred and slightly blackened. Mash: Remove the roasted vegetables from the oven and let them cool slightly. Transfer them to a bowl and mash them toget...

  Refreshing Amla Chutney Introduction Amla, also known as Indian gooseberry, is a powerhouse of nutrients and offers numerous health benefits. This tangy and flavorful chutney is a great way to incorporate amla into your diet. Ingredients: 2 medium-sized amla (Indian gooseberries) 2 medium green chilies 2 cloves garlic 1 bunch (50g) fresh cilantro 2 tablespoons lime juice 1/4 teaspoon cumin seeds 1/2 inch ginger Salt to taste 1/4 teaspoon sugar (optional) Water as needed Instructions: Prepare the amla: If using frozen amla, defrost it. Remove the seeds and chop the amla into smaller pieces. Blend the ingredients: Combine all the ingredients in a blender. Blend until smooth, adding water as needed to achieve your desired consistency. Adjust the taste: Taste the chutney and adjust the salt and sugar to your preference. Store and serve: Transfer the chutney to an airtight container and store in the refrigerator. Serve chilled. Serving Suggestions: This versatile ch...

Ingredients  Ragi flour - 1 cup Semolina - 1 cup Rice flour - 2-3 tbsp Yogurt - 2 tbsp Water - according to consistency Salt - 1/2 tsp to taste Cumin seed - 1 tsp Onion - chopped, fine , 1/2 cup Green chilie - 2 fine chipped Ginger - 1 inch, finely chopped Salt - 1 tsp Water - 3 cups Cilantro - 1/2 cup Vegetable oil to toast dosa Method  Mix all the ingredients , except oil The batter will be very runny  Leave the batter to sit for 30 minutes at room temperature  Heat a non stick girdle or a well seasoned cast iron griddle  Pour the runny batter on hot griddle. you don't have to spread the batter like we normally do to make dosa. Just keep pouring on hot griddle. You may require to pour another ladle full of batter  Sprinkle oil on the top Once the dosa turns golden, flip the other side to cook Serve with sambar and tomato chutney 

Coconut Chutney Ingredients Coconut Chutney  Coconut shredded - 1 cup Roasted chana daal - 1/2 cup Curry leaves - 1 sprig Ginger - 1/2 inch Green chillies - 1-2 Yogurt - 2 tbsp Cumin - 1 tsp Cilantro - 1/2 cup Tadka Vegetable oil - 1 tbsp Mustard seeds - 1/2 tsp Urad daal - 1/2 tsp Heeng/ asafoetida - few dashes Curry leaves - 3-4 Whole red chilies - 1-2 Method Grind everything except tadka  heat oil and prepare tadka and pour it over chutney

4-5 green chilies, 5 garlic pods, tbsp roasted peanuts. Make coarse paste of these three. Heat oil. Add cumin. Next add the above paste and cook for 3-4 minutes on medium heat. Add salt to taste.

Ingredients 2 big tomatoes 10-15 shallots  (can be replaced with 1 medium sized red onions) 1tsp – urad daal 1tsp – chana daal 1 tsp – mustard seeds 5-6 curry leaves 1-2 red dry chili pepper Salt to taste Heeng – few dashes 1-2 tbsp sesame seed oil (can be replaced by any other cooking oil) 2 tsp – sambar powder Tamarind paste to taste. Method Heat oil, add all the ingredient under tadka in order. Add chopped onion, salt and cook till pinkish. Add chopped tomatoes and cook for 3-5 minutes on low heat. Add sambar powder and tamarind paste. Adjust seasoning. Turn off the heat and grind the moisture after it has cooled down. Pour it over serving dish and enjoy !

Ingredients: ½ cup – roasted chana daal ½ cup - dehydrated or fresh coconut 2 – green chili pepper 1 cup – thick yogurt Salt to taste Tadka Curry leaves – 3-4 Mustard seed – ¼ tsp Dry red chili - ½ Method Grind all the ingredient except under tadka. Adjust salt and pour over serving dish. In a separate pan, heat oil. Add mustard seeds and wait for it to splatter. Add chopped curry leaves and red pepper. Pour the tadka over chutney and serve Dosa, Uttapam !

Ingredients Mint - 1 cup, roughly chopped Cilantro - 1 cup, roughly chopped Green Chilies - 1-2 Ginger - 1/2 inch Cumin powder - 1 tsp Lemon juice - as per taste Black salt - to taste Sugar - optional Oil - 1/2 tsp Method: Blend everything in a blender. Don't add excess water to avoid runny chutney. Adjust spices, salt and sugar. I like to freeze some chutney in ice tray for future use. It comes handy in case of emergency.

This chutney (dip) is  an easy breezy recipe that goes well with pakodas (fritters), bhelpuri or spread on a toast. Ingredients: Fresh cilantro (coriander) leaves - 2 cups Green chilies - 2-3 Garlic pods - 2 Lemon juice - 1 tbsp or more Sugar - according to taste , just enough to add some sweetness Salt - to taste Vegetable oil - 1/4 tsp (this maintains the bright green color) Method: blend everything in a blender. Adjust the consistency of the chutney by adding water. Serve immediately or store refrigerated.You can also freeze chutney in ice tray and thaw it when needed.

Yummm....this is one chutney [dip] I can eat a bowlful :)) I know chutneys are to be relished in small quantities but I am crazy about this one. This recipe comes from my mum's kitchen....  Ingredients Ripe tomatoes - 4 medium size, cubed Ginger - 1 tbsp [chopped] Vegetable oil - 1 tbsp Green chillies - 1 big [chopped] Salt to taste Jaggery [gur] or table sugar - 1/4 cup or more Red chillie powder- [optional] Roasted cumin powder - 1 tsp Panchphoran * - 1.5 tsp * Aromatic spice mix [a.k.a. Panchphoran ]: Fennel seeds [saunf] - 1 tsp Feenugreek seeds [ methi dana]- 1/2 tsp Mustard seeds [rai] - 1tsp Cumin seeds [zeera]- 1/2 tsp Nigella seeds [Kalunji] - 1 tsp Method Heat oil in a wok [kadai] , once the oil is warm [not too hot] add panchphoran followed by chopped ginger, green chillies and add chopped tomatoes. Give a nice stir, add salt and let it cook on medium heat with lid on the wok. Keep stirring in between and slightly beat the tomatoes with the back of the laddle to mak...

Some facts about Tamarind: Tamarind is native to Sudan and was introduced to India centuries ago. It is known to have some antiseptic, mild laxative and digestive properties [ even for elephants :)) ] It is an excellent polish for copper and brass items. Ingredients: Imli [Tamarind Paste] - 1/4 cup * Jaggery[gur] - 1/4 cup [depends how sweet you want] Water - 1.5 cup Red Chillie powder - 1/2 tsp Salt - to taste Black salt - to taste Roasted cumin seed powder - 1/2 tsp Oil - 1tsp Cumin seeds - 1/tsp Method 1: Dissolve imli paste in water and keep it aside Heat oil and when it is hot enough add cumin seeds and let it splutter Very carefully pour the imli-water mixture in the hot oil [ Caution: keep your face away from the pan to prevent from getting burn. Water added to hot oil leads to spluttering ] Bring the mix to rolling boil Add jaggery, spices and salt Boil for some good 10 minutes ( in the event water starts to evaporate, add more water to keep t...