Ambakaliyu (Mango Chutney)

INGREDIENTS

1. Small green mangoes (do not use squishy and soft mangoes) - 1kg
2. Jaggery - 500 gms
3. Butter - 60 gms
4. Cinnamon sticks ( 1 inch each , aprox) - 4 nos
5. Green cardamom - 8 nos
6. Clove - 8 nos
7. Water - 125 - 140 ml
8. Salt to taste

PROCEDURE

1. Peel and slice the mangoes
2. Heat the butter in a pan; add cinnamon sticks, cardamoms and cloves.
3. Sauté till light brown
4. Add jaggery, mangoes, salt and water
5. Simmer till the mangoes have softened
6. Mix gently without breaking the mango slices
7. Cool it to room temperature

Thecha

INGREDIENTS

1. Green Chillies - 100 gms
2. Garlic - 100 gms
3. Lemon - 1 
4. Mustard Seeds - 1/2 tsp
5. Curry Leaves - 6-7
6. Oil - 50 ml
7. Salt - To taste
8. Sugar - 1 tsp

PROCEDURE


For Grinding on the Stone:

1. Cut the Green Chillies roughly into pieces
2. Put Chillies, Garlic Flakes, Salt, Sugar on the grinding stone (Silbatta)
3. Grind with the rolling pin till it reaches granulated consistency
4. Transfer it into a glass bowl, add lemon juice and mix
5. Heat all the oil in a pan, add Mustard seeds and curry leaves and let them sputter
6. Add to the Chilly mixture and stir well till the oil is perfectly mixed
7. Store in a jar

For Grinding in the Dry Mixer:

1. Put the Green Chillies, Garlic, Lemon Juice, Salt, Sugar and 40ml of Oil in the Dry Grinder
2. Roughly grind the mixture till coarse
3. Transfer into a glass bowl 
4. Heat remaining oil in a pan, add Mustard seeds and curry leaves and let them sputter
5. Add to the Chilly mixture and stir well till the oil is perfectly mixed
6. Store in a jar

NOTE: Serve and relish with Roti, Bhakhri, Bread or simply relish as a dip with starters

Mayonnaise

INGREDIENTS

1. Eggs - 2
2. Pepper - 1/2 tsp (Coarsely Ground)
3. Mustard - 1/2 tsp (Coarsely Ground)
4. Sugar (As preferred)
5. Lemon Juice / Citric Acid (Few drops/granules)
6. Oil

PROCEDURE

1. Break 2 eggs in a mixer (Yolks included)
2. Add a pinch each of Pepper and Mustard Powders
3. Add 1 1/2 tea spoon of Sugar
4. Squeeze in the Lemon juice or add a few granules of Citric Acid
5. Turn on the mixer for a few seconds just to mix all the ingredients
6. Now start whipping the mixture in the mixer and add Oil very slowly
7. Keep whipping and adding Oil till the needed consistency is obtained
8. Adjust Sugar, Pepper, Mustard Powder,Lemon Juice/ Citric Acid lime as per taste
9. Whip for a few more seconds
10. Refrigerate in a covered bowl or a jar

NOTE: Serve the yummy mayonnaise is ready to eat as a bread spread or dip

Cheesy Dip

INGREDIENTS

1. Fresh Cream - 2 tbsp
2. Mayonnaise - 2 tbsp
3. Cheese - 100 gms (Grated)
4. Garlic - 2 tbsp (Finely Chopped)
5. Oregano - 1 tsp
6. Coriander - 2 tbsp (Finely Chopped) 
7. Green Chilli / Chilli Flakes (As and if preferred)
8. Powdered Sugar - 1 tsp
9. Salt (To Taste)

NOTE: Garlic can be replaced with finely chopped Canned Jalapeno Peppers, Canned Cherries, Sweetcorn, Ginger

PROCEDURE

1. Take Fresh Cream, Mayonnaise, Cheese, Salt, Sugar in a bowl and whisk till fluffy or light
2. Add Garlic, Chilli, Oregano, Coriander and mix with a light hand
3. Serve with Chicken Nuggets, Potato chips, Potato Wedges, Crispy Fried Noodles or any other starter

Imli / Tamarind Chutney

INGREDIENTS

1. Imli / Tamarind - 250 gms
2. Gud /Jaggery - 250 gms
3. Zeera - 1/2tsp (Roasted and Ground)
4. Saunf - 1/2 tsp (Roasted and Ground)
5. Chilli Flakes - 1/2 tsp
6. Kaju - 10-15 (Finely chopped)
7. Kismis - 25-30
8. Banana - 1 (Sliced)
9. Water (To Boil)
10. Salt - 1/2 tsp

PROCEDURE

1. Boil water and Imli / Tamarind in a pan
2. Let it rest till cool, mash it, strain the pulp
3. Boil Gud / Jaggery with water in a pan and strain
4. Add Gud /Jaggery, Saunf, Zeera, Chilli Flakes, Kaju Kismis, Banana, Salt to the Imli / Tamarind pulp
5. Bring the mixture to boil till it thickens
6. Serve with Dahi Vadas, Pakodas, Chaat or simply lick it up!!