From fresh ingredients to delicious dishes. These 2 recipes are simple but effective!
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Himalayan Chestnut Curry
Ingredients:-
2 tbsp Ghee
1 tbsp finely chopped ginger
1tbs chopped garlic
1/2 cup chopped onions
1/2 cup chopped Tomatoes
1tbs cumin seeds
1tsp salt
2 tsp red chilli powder
1 tsp garam masala
1 tsp coriander powder
Hing
1 tsp turmeric powder
2 tbs roasted chickpea flour
1 cup boiled Himalayan Chestnuts
Water as required
Method of Preparation
– On medium-high heat, in a pan, add ghee, ginger, garlic, onion, tomatoes, and cumin. Saute and cook till it all softens. Turn off the heat, and after it comes down to room temperature, put this in a mixture and make a puree.
– In another pan, add a little ghee and pour the puree in to cook it. Add the salt, red chilli powder, garam masala powder, coriander powder, turmeric powder and a pinch of hing to it. Stir this all well and bring it to a boil. After that, add the cornflour. Blend it all together and make sure the flour doesn’t form lumps.
– After you see the curry bubbling, add the chestnuts. Balance it with water as required to cook it properly.
– Garnish the curry with coriander leaves and serve with naan or roti.
Caperberry Chutney
Ingredients
3 tbs oil
1tbsp mustard seeds
3 Kashmiri chillies
1 diced onion
1 cup desiccated coconut
15gm Tamarind
1.5 cup Caperberry
1tsp Salt
Method of Preparation
– On medium-low heat, in a saucepan, add oil, mustard seeds and let them crackle. After the mustard seeds crackle, add the Kashmiri red chillies and diced onions and let them cook.
– After the onions are translucent, add the desiccated coconut and cook them until they are light golden brown. Add the tamarind, caperberry, and salt thereafter. Stir and cook it all well.
– Turn off the heat and let the mixture cool down.
– After it cools down, grind this mixture to get a chutney-like texture. Season it with a little paprika and serve it with bruschettas.
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