Ambade ki Chutney

Serves : 6-8

Cooking Time : 15 minutes

INGREDIENTS

1. Sour spinach (Ambada)  1 big bunch
2. Cumin seeds 1 Tspn
3. Coriander seeds 1 Tspn
4. Green Chilles 15
5. Dried red chilles 15
6. Garlic flakes 6 big
7. Oil 1 cup

METHOD

• Wash the sour spinach leaves well, and dry them using a kitchen towel.
• Heat oil in a pan, add cumin seeds,coriander seeds, green chilles, dried red chilles and garlic flakes.
• Fry till the garlic flakes turn brown in color, transfer this to a grinder jar, Do not add the oil in.
• In the same oil fry the sour spinach leaves till they change color.
• Transfer to the grinder jar, add some salt and coarsely grind the dip.

 

Tomato ki Chutney

Serves : 5-6 people

Time : 45 minutes

INGREDIENTS 

Step 1

1. Tomatoes 5 big (cut to small)
2. Kashmiri Red chilli powder 2Tspns
3. Turmeric powder 1/2 Tspn
4. Salt to taste
5. Ginger garlic paste Tspn
6. Coriander powder 1/2 Tspn
7. Cumin powder 1/4 Tspn
8. Oil 2 Tbspns

Step 2

Tempering

1. Cumin seeds 2 Tspns
2. Garlic cloves 5 (slice them finely)
3. Dried red chillies 4-5
4. Fresh curry leaves handful
5. Oil 4 Tbspns

Method

• Take a vessel heat oil and add ingredients listed in step 1.
• Do not add any water,cover and cook till the tomatoes go mushy on low fire.
• Use a wooden spatula to mash the tomatoes a bit.
• Cook till the consistency is thick.
• Keep aside.
• Take a separate vessel heat oil, add the the cumin seeds and let them splutter,follow it up with garlic cloves, dried red chilles and lastly fresh curry leaves. 
• Now add this tempering mix to the tomatoes and cover and leave it to rest for a few minutes.
• Garnish with coriander leaves.
• 
  
  

Serve hot with steamed rice, kheema, tala hua gosht, qubooli

Gosh Ka Achaar(Mutton Pickle)

This is one of my best recipes (i got it from this from my cousin)that i usually make,store it in the refrigerator and it will last for months. INGREDIENTS: STEP 1: Mutton(boneless) cut into small 1kilo Ginger-Garlic paste 2 and 1/2 Tbspn Nimbu 2 Turmeric pwdr 3/4Tspn STEP 2: Zeera(cumin) 100Grms Rai 50Grms Methi seeds 2Tbspn fry these 3 without oil and grind them to a fine powder. Step 3: 1 litre Oil Zeera 2Tbspn Rai 2Tbspn Dried Red mirch 1muthi(handful) Curry leaves 1 muthi(handful) Garlic (2 medium round ones) Red Chilli pwdr 200grms(if u like more spicy u can add more) Nimbu juice 6 Coriander pwdr 2-3Tbspn Salt to taste. METHOD

1. Put mutton pieces in a vessel and add step 1 ingredients(Ginger-garlic paste,2 nimbu juice and turmeric pwdr and salt)
2. Cook on low flame,do not add water,cook till mutton condenses.
3. Now grind step 2 ingredients to a fine powder after frying them without oil.
4. Take a big vessel and heat 1/2kg oil in it,add zeera(2tbspn),Rai(2tbspn),Garlic flakes and fry well,later add curry leaves and dried red chillies(see that there is no water left in curry leaves after washing).
5. Keep frying till the garlic becomes brown,now add mutton pieces and keep stirring well till mutton turns light brown.
6. Add the powdered masalas (rai,zeera and meethi),also add salt,Red mirchi powder and Coriander pwdr(2-3Tbspn) and keep stirring well from bottom.
7. After mutton soaks in oil add 6 nimbu ka juice ,let it stay for a minute and switch off the stove.
8. This recipe soaks in lotz of oil...if u think u need to put some more oil....just before having achaar...heat little oil...and add the achaar.

RECOMMENDED COMBINATION
Can be had with all kinds of Indian breakfasts like Roti,Upma,Pulihora,Maash ki roti,Idly and even with rice with ghee.