Aaloo bukhara Chutney

1 cup Sugar
250 grm. prunes (Aaloobukharay)
1 drop red food color (optional)

Wash the Aaloobukharay thoroughly and soak them in some water for about 2 hours.
In a saucepan add about 1/2 a cup of water, the sugar and the Aaloobukharay and cook it on low heat.
Add the food color if you want the sauce to take on a reddish tinge.
When the sauce is thick and the pits have been separated from the Aaloobukharay, remove from heat and put aside to cool.
Serve as a condiment.



250 gms. tamarind (Imli)
2 cups sugar
Salt according to taste
1/2 tsp chili (Lal Mirch) powder
½ inch piece of ginger (Adrak) or Dried ginger (Sounth)

Soak the imli in lukewarm water so that it softens.
Rub well to remove the seeds.
Strain out all the juice into a container.
Put on low heat and bring to boil.
Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.
A small piece of ginger can be added and later removed for an extra flavor.
When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).



Chilli Garlic Sauce

1 cup whole red chilies ,
4-6 garlic cloves, chopped ,
1 cup water , salt, to taste.

Place all the ingredients in a blender or food processor and blend to a coarse purree.
• Preparation Time: 10 minutes. • Serves: 6 People.

Mint Chutney

1 bundle of mint (Podina) leaves
1 tsp. salt
½ cup whole dried red chilies
5 tbs. tamarind (Imli) paste
2 green chilies

Soak the Tamarind in water for an hour.
Remove the seeds from the tamarind.
Put everything into a grinder and grind until it's a smooth paste. Refrigerate


Khajur ki Chutney

50 grm. pitted dates
15 grm. seedless raisins
1 tsp. cumin seeds (Zeera) powder
1 tsp chili (Lal Mirch) powder
1 heaped tsp. tamarind (Imli) concentrate OR 3 tbs. lemon juice
125 ml water
3/4 tsp salt
1 tsp soft brown sugar

Put all the ingredients in a blender and mix well. Sieve and throw out the residue. Serve the strained chutney with kababs, tikkas.



½ cup of Yogurt
Salt (according to taste)
¼ tsp. ground black pepper (Kali Mirch)
½ tsp. cumin seeds (Zeera) powder or crushed

Mix together all the ingredients and you have a creamy raita to serve with Biryani or Pulao.
Grate unseed loki, put in hot water for a minute. Drain the water and squeeze by hand add it to 3.


Dahi Boondi

For Boondi:
3 cup basin (gram)
1-2 level tsp. bicarbonate of soda
1 tsp. salt
1 tsp. chili powder
1 cup water
oil for frying

For Assembly:
1 onion, thinly sliced
2 medium tomatoes, seeded and cut into small cubes
3 green chili, roughly chopped
2-3 medium sized boiled potatoes, cut into small cubes
1 tsp. salt
1 tsp. red chili
1 tsp. garam masala

For Yogurt Sauce:
500 g. plain yogurt
1 tsp. salt
1 clove garlic, crushed                                    

1. Sift the basin, bbicarbonate of soda, chili powder and salt into a bowl. Make a slight well in the centre,
add 1 cup of water and beat well with a wooden spoon or electric beater. Add enough water a little at a time to make a batter the consistency of thick cream. (The batter should be thinner than pakora batter.) The mixing should be done as quickly and lightly as possible. Leave to rest for 15 minutes.
2. Heat oil in a karahi or deep fryer. Test the temperature by dropping a small amount of batter into the hot oil. It should rise to the top at once.
3. Pour batter in polythene bag and hold it like a piping bag, make about 3mm hole at the base. Pipe boondi  into hot oil. Alternatively hold a perforated spoon over the hot oil. Pour the mixture little by little on the perforated spoon to make boondi. Fry to a golden colour, turning once or twice. Remove with a slotted spoon, drain on absorbent kitchen paper and then soak the boondi in plenty of warm water for few minutes. Press the boondi between the palms carefully to squeeze out the water.
4. Place the boondi, potatoes, tomatoes, green chilies and onions in a glass serving dish, Sprinkle salt, chili powder and garam masala over the boondi mixture and mix gently to coat the spices.
5. Whisk yogurt with 1 cup water, salt and garlic to make a smooth paste and pour evenly into the boondi mixture and stir gently.
6. Garnish with Chat Masala and Sweet Imli Chutney.

Garlic Chutney

4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste 

Sauté the garlic, coconut in oil.
Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
Then grind the saute mixture with roasted red chillies and tamarind pulp.
Add the garlic and salt and grind once again to a smooth paste.


Coriander Chutney

1 bunch coriander (cilantro) chopped
3-4 green chilies
1 small onion
1 lemon juice
3 tsp sugar
A pinch of amchur
2-3 flakes of garlic
Salt To Taste
red chili powder to taste

Mix and blend all ingredients thoroughly in a mixie to make a paste.
Add little water if required.

Cucumber Raita

2 cups plain yogurt (european or greek)
2 tablespoons honey
1/2 cup peeled grated & seeded cucumber, drained
1/4 cup chopped fresh coriander or cilantro leaf
1/4 teaspoon ground cumin (to garnish) (optional)

1 Place all ingredients in a bowl. It may be easier to warm the honey, as it is easier to blend with the other ingredients. Make sure the cucumber is drained well, otherwise your raita will be too watery. Mix well, and add to serving bowl.
2 Sprinkle cumin over the top.
3 Serve on top or on the side of your favorite Indian dish, or serve as a dipping sauce with naan bread.


Cabbage Raita

2 cups Curds, beaten
A few Cabbage leaves, finely shredded
1 tsp. Cumin seeds, roasted & powdered
2 nos. Green chilies, minced
1 Ginger, minced
1 tsp. Sugar
A few Coriander leaves
As required Chili powder
As required Salt

1.Mix all the above ingredients together with the curds. 2.Serve chilled.

Pudina Raita

1 cup Curds
As required Mint leaves
4 nos. Green chilies
Salt to taste

1.Make a paste of the mint and chilies. 2.Mix the curds with the salt into the above paste. 3.Serve chilled.