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Salty Chili Relish
International Vegetarian Union — Roast the peppers also if desired. You may also add fresh ginger or cilantro if desired. Add these to taste. In a food processor grind all the ingredients with water to a pulp. Nepalese dish used to enhance bland recipes. Roast the garlic with ...More…
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Nepali Peanut Salsa
International Vegetarian Union — My wife and I ran into this recipe on one of our trips to Nepal. It's simple to make and surprisingly good. While it's good as written it can be easily adjusted to taste. I like more tomato (2 or 3) and jalapenos in mine (2 or 3). This is best ...More…
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Sri Lankan Curry Powder (Simple Version)
International Vegetarian Union — A simple yet tasty curry powder for you to make at home. I used to live in Sri Lanka and I use this mix often. In a heavy pan dry roast the first seven spices, stirring from time to time, to prevent burning. Allow to cool. Grind the spices with ...More…
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Sri Lankan Curry Powder
International Vegetarian Union — I am a Sri Lankan and I love cooking. This is my curry powder recipe that I got from my mother. I use this for all the curries. In a dry frying pan, over low heat, roast each ingredient separately till light-medium brown. Stir ...More…
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Tomato Nuvvula Chutney
International Vegetarian Union — Sesame seeds-one and half cup 1.Dry fry sesame seeds with red chillies until light brown and make a fine powder in mixer. 2.In a pan with little oil cut tomatoes and put tamrind and fry them until all the water evaporates and is cooked. 3.In ...More…
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Tamater Ki Chutney
International Vegetarian Union — boiling bottel and hot chutney should be botteled to preserve it Makes : 1kg 1.cut tomato in 4 pieces 2.paste adrak ,garlic ,onion 4when tomatoes are cooked and soft sieve it 5.addsugar ,thicken it 7.add sodium benzoit one pinch tomato 1kg onion ...More…
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Brinjal Chutney
International Vegetarian Union — Take a Kadai (wok) add oil for frying the Brinjal pcs. - fry till the Brinjals change colour & are soft - remove from Oil & keep aside to cool. When the brinjal pcs are cold, take a little of the fried Brinjal pcs. & grind with the Green ...More…
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Tomato Sauce
International Vegetarian Union — Wash and dry 3 lb. ripe tomatoes. Boil in 1 cup of malt vinegar 2 teaspoons tamarind paste. When the tomatoes are reduced to pulp, put the mixture though a sieve and add dessertspoon grated ginger, I dessertspoon grated garlic, 2 teaspoons salt, ...More…
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TJ's Garam Masala
International Vegetarian Union — Garam Masala translates to something like 'warming' or 'Warm' spice blend, and here are two recipes, one for a large batch, and one for a small ready-to-use batch: Grind coriander and cumin. Clean grinder (if using a coffee mill) by ...More…
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Tamatar Koot
International Vegetarian Union — 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, ...More…
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Madhur Jaffrey's Garam Masala
International Vegetarian Union — Place all of the ingredients in a clean electric coffee grinder. Turn machine on, and process until the spices have been finely ground, 30 to 40 seconds. Transfer to a small airtight container, and store in a cool, dark place. Makes about 3 ...More…
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Hot Tomato Relish (Gujarati Kasundi)
International Vegetarian Union — This very popular relish is from Gujarat in western India. It makes a wonderful dipping sauce for finger foods. Heat oil in a medium-size skillet over medium-high heat. Add mustard and garlic. Cook, stirring, until mixture starts to brown, about ...More…