Sweet-Sour-Spicy Chutney

This is a versatile chutney that goes along with dahi vadas, samosas, kachories and many other chaat dishes. This can be used in place of tamarind chutney, as a tang provide by dry mango resonates the same flavour. It is easy to store at room temperature, in a air tight container, for up to 3-4 months.

Ingredients:
1/2 tbsp black pepper powder
1/4 tbsp clove powder
1/4 tbsp cinnamon powder
1/2 tbsp green cardamom powder
1/4 tbsp mace(javitri) powder
1/8 tbsp nutmeg powder
1 tbsp ginger powder
4-5 pods Black cardamom powder
2 flowers of star anise
1/2 tbsp fennel seeds powder
1/2 tbsp fennel seeds - whole
1/4 cup chopped roasted cashews
1/4 cup chopped roasted almonds
1/4 cup chopped roasted pistachio
1/4 cup chopped roasted charoli
1/2 cup chopped raisins
7-8 chopped dates
400gm jaggery
1 and 1/4 cups Dry mango(Amchur) powder
1/4 tbsp salt
1/4 tbsp black salt
2 tsp red chilly powder
1/2 tbsp roasted cumin powder
2 and 1/2 cups water

Method:
1. Mix all the ingredients in a big non-stick pan and boil, stirring continuously on medium flame for 20 minutes.
2. Once the chutney cools, decant in a clean airtight container and store at room temperature.

Dahi Vada

Popular Indian dish, specially enjoyed on warm summer nights! This is a great dish to take to potlucks and serve in parties.

Ingredients:
325gm Urad Daal
1-2 tsp Asafoetida(Hing)
Salt
Sugar
Black salt
Roasted Cumin powder
Red chilly powder
Tamarind chutney
Pomegranate seeds
Oil for frying
1 tub of regular whole milk yogurt

Method:

Vada recipe
1. Soak Urad daal, hing and 1/4 tbsp salt in water for 5 hours.
2. After 4 hours, make a smooth paste of soaked daal.
3. Whip this paste into a light and airy mixture.
Note: You can use hand spatula or an electric whisk for this purpose.
4. Make small balls of this mixture, and deep fry in hot oil.
5. Remove the fried balls and directly place them in a big pot containing water. Let them soak in the water for 2-3 hours. Set aside to chill.
6. Before serving these, take out the soaked balls and place them in yogurt mixture for at least an hour.
7. Right before serving, sprinkle the yogurt and ball mixture with roasted cumin powder, black salt, red chilly powder, tamarind chutney and some pomegranate seeds.

Dahi recipe
1. In a big bowl, beat yogurt, salt and sugar with very little water until it makes a smooth and creamy mixture. Set aside to chill.

Banana Walnut Bread

Quick and easy bread to use up the ripe bananas sitting on your counter by the end of the week!

Ingredients:
1/4 cup melted butter
1/4 cup brown sugar
1 cup flour
1/2 tbsp baking powder
1/4 tbsp baking soda
1 large ripe banana/2 small ripe bananas
1/4 cup chopped roasted walnuts
Some chocolate chips (optional)
Some Turbinado or Demerara sugar to sprinkle on top (optional)

Method:
1. Mash the ripe banana(s) into a large mixing bowl.
2. Add other ingredients, except the turbinado or demerara sugar, to the banana mash.
3. Pour the mixture in a loaf pan, sprinkle with turbinado or demerara sugar on top and bake at 350F for 30 minutes.
4. Let it cool and then cut in slices.