Tomato Dip for any Snack
This simple and tasty side-dish can be used as a dip for chips, samosas (another snack from India ) or also as a spread on sandwiches. In India, these dips are generally called as "Chutney" and it is served along with rice or chapatis. Keep a .. [... more]
International Vegetarian Union |
Tamatar Koot
This version of tomato chutney is based on one from Julie Sahni's "Classic Indian Vegetarian and Grain Cooking". It's really great hot, cold, or room temperature. Heat oil over high heat. Fry mustard seeds and cumin about 30 seconds, then add .. [... more]
International Vegetarian Union |
Bhel Puri - DAISY RAJAN (THE RAJ)
This dish is popular as a street food in Bombay. INGREDIENTS In a large bowl, combine puffed rice, chopped coriander, finely chopped onion, diced potato and the two chutneys. Put all the green chutney ingredients in the bowl of a food processor ... [... more]
Australian Womens Weekly |
Savoury Mince Pies
Add chutney, stock, potato and carrot to the pan. Simmer, uncovered, for 20 - 25 minutes or until potatoes are cooked and mixture is quite dry. Stir through the peas and test for seasoning (this will depend on how salty and spicy the chutney is). ... [... more]
Australian Womens Weekly |
Open Mustard Crusted Chicken - DAIRY DELICIOUS
Combine yogurt, chutney, chives and mustard in a bowl. Reserve half of this yogurt mixture for dolloping. Place chicken in remaining yogurt marinade and coat well on both sides. Place chicken on a paper lined baking tray and bake at 200°C or ... [... more]
Australian Womens Weekly |
Bay Scallops with Avocado and Salmon Roe
Combine the lemon juice, onion, coriander, and chutney in a bowl. Add a splash of Extra Virgin Olive Oil then gently fold in diced avocado. Season to taste. Sear scallops in a hot pan with olive oil. Each side (30 seconds). Place avocado salad in ... [... more]
Australian Womens Weekly |
Easy Marinades for the Barbeque
Mix together chutney, mint and red wine. Add the lamb and refrigerate 1-2 hours. Mix together the sweet chilli, coriander and lime juice. Add fish and refrigerate for 1-2 hours. Toss vegetables with half of the dressing. Allow to marinate for 1-2 ... [... more]
Australian Womens Weekly |
Bombay Palace Appetizer
This is a deep-fried appetizer, great with cocktails, and for best effect, should be served with a fresh chutney, such as coriander leaves ground with fresh ginger, chopped green chilli pepper, some yogurt and maybe some mint leaves. Mix together ... [... more]
International Vegetarian Union |
After-school snacks for kids
Preheat the grill for a snack that won't ruin your appetite. Spread 2 teaspoons tomato chutney on each of two slices of white bread; top each slice of bread with half a slice of ham, a quarter of a thinly sliced tomato and one slice of Swiss ... [... more]
Australian Womens Weekly |
