Dalia Chutney
Oct09

Dalia Chutney

  Ingredients •Salt – 1 ½ cup. •Red chili powder – 5-6 tbsp.       •Sugar – 1 tsp. •Chutney dalia(chana) – 3 tbsp. Preparation 1. Take dry dalia and apply a little oil to remove the skin easily. 2. Grind all ingredients to paste. Serves 3 Persons. Bhaktin Malathy  ...

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Cranberry Chutney
Jan10

Cranberry Chutney

  Topokul is not a cranberry but a sour berry that makes a chutney similar to whole-berry American cranberry sauce. There are two main types of cranberries: small wild European berries and the larger red cultivated American berries. India Topokul is like a cross between the two. Because fresh berries freeze well, this selection can be made on short notice, especially in the fall.    Preparation and cooking time (after...

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Fresh Pineapple and Raisin Chutney
Dec16

Fresh Pineapple and Raisin Chutney

  Within India’s districts even towns and villages have their own distinct cuisines. Mayapur, in West Bengal, is associated with foods loved by Shree Chaitanya Mahaprabhu, the founder of Gaudiya Vaishnavism, and on his birthday, called GourPurnima, thousands of dishes are made in his honor. On Srila Prabhupada’s first GourPurnima, in America, he taught his students to make a handful of dishes loved by lord Chaitanya,...

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Fresh mint Chutney
Dec15

Fresh mint Chutney

  Fresh mint chutney, like coriander chutney, is refer5shingly sharp and bracing. Long recognized for its digestive properties, it is avery popular accompaniment to fried savories and highly spiced dishes. The overall character of the chutney depends on the type of mint you use, be it from the supermarket or freshly harvested from your herb garden. I have tested the recipe with numerous species and come up with different results....

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Sweet Tomato Chutney with fennel
Jul30

Sweet Tomato Chutney with fennel

  This dish, from a banquet at Calcutta’s famous Radha Govinda temple on Mahatma Gandhi Road, was served near the end of the meal. Depending on the number of courses, every regional cuisine has an order of serving, and sweet chutney often served with plain rice or toasted pappadam are considered palate cleansers after other spicy dishes. This is versatile chutney that complements many types of cuisine.   Preparation...

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Papaya Chutney
Jun21

Papaya Chutney

 Grate 1 papaya(the part excluding the peel and seeds) Take 1 tbsp refined oil/mustard oil(preferred) in a pan Heat the oil till it smokes  Pour in 1 tsp black mustard seeds and 2 dried red chillies  Add 1 tsp coriander powder  Add 1 tsp turmeric powder Add the grated papaya along with salt (to your taste) (1) Stir fry it and let the water evaporate until it is dry and all mixed up By Monantima...

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