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Onion - Coconut Sambal , Cucumber - Beetroot - Banana Raita & Date - Coconut Chutney

Posted Aug 15 2009 10:22pm


OnionSambal

Serves : 4 to 6

Ingredients

2 or 3 medium purple onions
Salt, sugar and lemon juice to taste
1/2 cup chopped fresh coriander
Few slices hot fresh chilli or a pinch chilli powder ( optional )

Method

Peel and thinly slice onions, sprinkle with a little salt, sugar and a squeeze of lemon juice. Stir in coriander andchilli, if desired. Serve at once.

CoconutSambal

Serves : 4 to 6

Ingredients

1 cup grated fresh coconut
2 tablespoons lemon juice
1 tablespoon finely chopped onion
1 teaspoon paprika
1 teaspoon chilli powder or to taste
Salt to taste
Seeded and sliced red and / or green chilli to decorate ( optional )

Method

Combine coconut , lemon juice , onion, paprika , chilli powder and salt ; mix well. Decorate with sliced chillies, if desired.

Beetroot in Yogurt

Serves : 4 to 6

Ingredients

1 cup beetroot
1 cup fresh yogurt
Salt to taste

Method

Dice the beetroot; fold into yogurt, adding salt to taste. Chill until served.

CucumberRaita

Serves : 4 to 6

Ingredients

1 large or 3 small cucumbers
1 cup fresh yogurt
1/2 teaspoon grated fresh ginger
1 teaspoon mustard seeds
1 teaspoon ghee / oil

Method

Thinly peel the cucumber ( s ) ; cut into thin slices . Sprinkle with salt and stand for 20 minutes. Rinse and drain.

Stir together the yogurt and the grated ginger , fold in cucumber slices.

In a small frying pan , fry mustard seeds in hot oil until they ‘’ pop ‘’. Pour over cucumber mixture.

BananaRaita

Serves : 4 to 6

Ingredients

3 ripe bananas , sliced
Lemon juice to taste
1 teaspoon oil / ghee
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 1/2 cup fresh yogurt
3 tablespoon grated fresh coconut
1 teaspoon sugar
1/2 teaspoon salt ( or to taste )

Method

In a bowl , sprinkle bananas with lemon juice. Set aside.

Heat oil in small frying pan , add mustard seeds. Fry until pop. Add cumin seeds and fry for 2 minutes.

Stir together the seasoning mixture, yogurt , coconut , sugar and salt to taste. ; mix well. Fold in bananas.

Date Chutney

Serves : 4 to 6

Ingredients

1 cup chopped , pitted dates
1/4 cup boiling water
1/2 cup tamarind liquid (or 1 tablespoon tamarind paste dilute with 1/4 cup water )
3 teaspoon chopped fresh ginger
1/2 teaspoon salt , or to taste
Pinch of chilli powder ( optional )
Chopped fresh coriander to decorate ( optional )

Method

Soak dates in boiling water until mixture is cool . Do not drain.

Place in a blender , add tamarind liquid , ginger, salt to taste and chilli powder ( if used ).Blend to a puree.

Adjust seasoning to taste , adding more tamarind liquid ( for a sharper , more tangy flavor ) , add salt , as desired. Sprinkle chopped coriander leaves.

Coconut Chutney
( Green herbs and fresh coconut combine to make a delicate green chutney with marvelous flavor )

Serves : 4 to 6

Ingredients

1 cup grated fresh coconut
1 cup coarsely chopped fresh coriander leaves
1 clove garlic , crushed
1 tablespoon lemon juice
1 seeded chopped green chilli
Salt to taste

Method

Place coconut , coriander leaves , garlic, lemon juice , chilli and salt in a blender / mixer . Blend until smooth. Add little warm water , if needed , without making mixture too watery.

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Cucumber raita, Date chutney , Beetroot raita & Coconut chutney
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