Saturday, January 10, 2009

Some Event Roundups and Other Interesting Posts

WYF: Light Meal event
Wholegrain Baking – Oats Event
Food for 7 Stages of Life: Pregnancy
Cooking for Kids-Evening Snacks
Festive food
Sunday Snacks With Bread
Cooking for Guests
German Roundup
Breakfast Roundup
Sandwich Roundup
Healthy Lunch Box Roundup
British Food Roundup
English Summer Roundup
Express Your Mood Roundup
Bread Roundup
Cilantro Roundup
Lucknawi Roundup
Vegan Italian Roundup
Haryana Roundup
Awadhi Roundup
Festive Bread Final Course Roundup
Festive Bread Second Helping Roundup
Festive Bread Roundup
Maharashtra Roundup
Healthy Cooking Roundup
Middle Eastern Cooking Roundup
Konkani Food Roundup
Middle Eastern Cooking Roundup
Middle Eastern Cooking Roundup
Different Kinds Of Rasams
Yes we baked!
Jihva-for-ingredients-2009-2010
WYF Speciality Food Event Roundup
Healing Foods Carrots Event Roundup
No Bake Cake Event Roundup

Flavors of Gujarat Part 1 
Flavors of Gujarat Part 2
Flavours of Punjab Event
Complete My Thali -Sabzi

Tamarind Date Chutney / Meethi Chutney


Ingredients
1 cup deseeded dates
1/4 cup deseeded tamarind
1/4 cup gur or jaggery or molasses
1/2 teaspoon chili powder
salt for taste

Method
Boil the dates, tamarind and jaggery in one cup of water for 20 minutes. Grind it with salt and chili powder into a smooth paste.


Mint Chutney

Mint Coriander chutney can be used for all chaats and appetizers like pakodas or bhaji's.

Ingredients
1 cup coriander leaves
1/4 cup mint leaves (fresh or dried)
1/2 teaspoon jeera or cumin seeds
2 green chilies
1/2 teaspoon chopped ginger
1/2 teaspoon amchur powder or dry mango powder
salt for taste

Method

Wash the coriander leaves and mint leaves. Grind all the ingredients with 1 cup of water. Serve chilled if serving with chaats or at room temperature id serving with pakodas or bhajis.