new icn messageflickr-free-ic3d pan white
View allAll Photos Tagged Onion+chutney+recipe

Aloo Tikki Chole Chaat -


I am nursing pretty bad hay fever that usually lasts for weeks in my case. If things were not bad enough, at the beginning of week I found out that around 200 odd recipes from my blog have gone missing thanks to the photo hosting site Photo Bucket which no longer provides a free service. Since I don't have the ransom they are demanding, nor have time or energy to search and re-post the missing photos from hundreds of posts, I will be slowly replacing the missing photos with new photos as and when I cook them. It means, it may take couple of years but I hope you will continue to try the recipes despite lack of accompanying photographs.


For now, let me share this updated recipe post of Aloo Tikki Chole Chaat, a popular Indian street food of spiced potato patties served with spicy chickpeas curry and assorted sweet date-tamarind chutney and hot mint-coriander chutney and topped with finely chopped onions, tomatoes and sev. Head to the blog, and do give this recipe a try :)

Aloo Tikki Chole Chaat -


I am nursing pretty bad hay fever that usually lasts for weeks in my case. If things were not bad enough, at the beginning of week I found out that around 200 odd recipes from my blog have gone missing thanks to the photo hosting site Photo Bucket which no longer provides a free service. Since I don't have the ransom they are demanding, nor have time or energy to search and re-post the missing photos from hundreds of posts, I will be slowly replacing the missing photos with new photos as and when I cook them. It means, it may take couple of years but I hope you will continue to try the recipes despite lack of accompanying photographs.


For now, let me share this updated recipe post of Aloo Tikki Chole Chaat, a popular Indian street food of spiced potato patties served with spicy chickpeas curry and assorted sweet date-tamarind chutney and hot mint-coriander chutney and topped with finely chopped onions, tomatoes and sev. Head to the blog, and do give this recipe a try :)

Aloo Tikki Chole Chaat -


I am nursing pretty bad hay fever that usually lasts for weeks in my case. If things were not bad enough, at the beginning of week I found out that around 200 odd recipes from my blog have gone missing thanks to the photo hosting site Photo Bucket which no longer provides a free service. Since I don't have the ransom they are demanding, nor have time or energy to search and re-post the missing photos from hundreds of posts, I will be slowly replacing the missing photos with new photos as and when I cook them. It means, it may take couple of years but I hope you will continue to try the recipes despite lack of accompanying photographs.


For now, let me share this updated recipe post of Aloo Tikki Chole Chaat, a popular Indian street food of spiced potato patties served with spicy chickpeas curry and assorted sweet date-tamarind chutney and hot mint-coriander chutney and topped with finely chopped onions, tomatoes and sev. Head to the blog, and do give this recipe a try :)

Thick, sweet, zingy and luscious, this is everything that a chutney should be, stripped down to the bare basics. Find more on my blog.

Today I am sharing onion chutney recipe / Easy onion chutney recipe which is perfect pair for idli / ragi dosa / ven pongal and even kichadi. The main ingredient required for this chutney is onions and it doesn't require tomato or coconut. This chutney won't spoil easily as we don't use coconut, so it's always an apt combo for travel too.

... served with chapati and green chutney. Coconut yogurt on the side.


Red Bean Curry


2 cans of red kidney beans, drained and rinsed

1 28 ounce can of recipe ready tomatoes

1 large onion, small dice

1 large green pepper, diced

2 large cloves of garlic, peeled and minced

2 tbsp of a light tasting vegetable oil

1 bay leaf

3 cloves

3 cardamoms

1/2 tsp of cinnamon

2 tsp chili powder

1/2 tsp ground coriander

1 tsp cumin

2 tsp curry powder

1/2 tsp tumeric

3/4 tsp ground ginger


Heat the oil in a heavy pan. On medium heat saute the onions and green pepper until the mixture is soft. Add the garlic and the herbs and spices, stirring constantly for about a minute. Add the tomatoes and beans. Allow the mixture to simmer for 40 minutes. Add a 1/2 cup of vegetable broth if you find the sauce thickening too much.


Samosa Hash


2-3 tbsp of light tasting vegetable oil

2 large peeled potatoes, small dice

1 large carrot, peeled and shredded

1 medium onion, small dice

2 cloves of garlic, minced

1/2 cup each of peas and corn (frozen is fine

1 1/4 tbsp of lemon juice

1 1/2 tsp chili powder

1 1/2 tsp curry powder

1 tsp of red pepper powder to taste--you can use cayenne but use judiciously

1/2 tsp ground cumin

1/4 cup of vegetable broth

1/2 tsp salt


In a heavy pan with a lid, heat the oil on medium heat. Add the potatoes. Adjust heat to fry the potatoes until just about tender--about 15 minutes with regular flipping. Add the shredded carrot, onion and garlic and continue stirring and cooking until the potatoes are done. Stir in the spices, corn and peas and cook until fragrant--about a minute. Add the lemon juice. If the mixture seems dry just add a little vegetable broth. turn off the heat and cover the pan with the lid until ready to serve.


Don't use this image on websites, blogs, or other media without explicit permission :copyright: Colleen Watson-Turner

Our vegetable garden is doing really well this summer, and as we now have a lot of beetroot and onions I decided to follow a 'domestic goddess' recipe (aka Nigella Lawson). I've made beetroot and ginger chutney for the first time and I'm delighted with the flavour - it also has apples, root ginger, crystallised ginger and red wine vinegar in there.


Today we've eaten it with grilled goat's cheese on some toasted granary bread. The lettuce is from our garden too.


On Explore August 9th highest position #9, thank you so much for looking.


A lovely thick sourdough bread toastie with gooey molten cheese and homemade red onion chutney. Find more on my blog.

Des figues, des oignons rouges et des épices (muscade et gingembre) cuits doucement dans du vinaigre de vin pour accompagner le foie gras de Noël et de la Saint-Sylvestre.


Chutney of figs, for greedy celebration meal.

Figs, red onions and spices (nutmeg and ginger) slowly baked in wine vinegar. Perfect with the foie gras of Christmas and New Year Celebrations.


Détail de la recette sur / Recipe details on : Cook'n Focus




Recipe Link:


After all the festive celebrations and high calorie food intake, today I am sharing an easy kodo millet upma recipe. It is named as Varagu in Tamil, Arikelu in Telugu, Kodra in Hindi and Harka in Kannada. The health benefits of this millet is numerous and it was used in India 3000 years ago. It is very high in protein, fibre, it has low fat, so helps in weight loss and it is gluten free also. For busy mornings, this varagu arisi upma recipe can be prepared plain also without any veggies and a spoonful of sugar is enough to enjoy your breakfast. But it tastes too good with coconut chutney, tiffin sambar and onion chutney.

That most satisfying weekend meal… Ghugni, a delicious yellow peas curry is a popular street food of Bengal, and some parts of Orissa and Bihar. To make Ghugni, dried yellow peas are soaked overnight and pressure cooked until soft and almost mushy and then simmered in a spicy and sour gravy of finely chopped onions, tomatoes, ginger and a special spice blend called moodi/bhaja masala. It is quite filling meal on its own topped with julienned ginger, finely chopped green chillies, onions and tomato, but it can be served with traditional breads like Luchi, poori and rotis. I, on the other hand, served it with some simple aloo tikkis (spiced mashed potato patties) and topped it with some date and tamarind chutney and boy, it turned out to be most satisfying meal on a beautiful Saturday afternoon…


So, what you had for lunch today? Also, let me know if you want me to blog this recipe of Ghugni by leaving the comment :) Have a fantastic weekend.


Image copyright of

I love indian spices in my food - even if I don't make a full Indian Recipe... I use the spice mixes in sautéd vegetables with rice or a stir-fried tofu. The commercial chutneys just do not appeal to me, too salty, too many preservatives, strange textures, so I have always made my own peach chutney.


Already made one batch of peach chutney - what to make now.... I have spent the morning, chopping and deciding, deciding and chopping... and here it is, ready to cook up.


PLEASE NOTE: Safe Home Canning Practices should always be followed when preparing and processing home-canned foods. A good place to start with such information is the USDA Food Saftey Guide .


Mixed Fruit Chutney with Blackberries


2 cups peeled and chopped nectarines

2 cups peeled and chopped pears

2 cups peeled and chopped apples


Juice from 1/2 lemon


2 cups blackberries

1/2 cup golden raisins

1 cup chopped onions

1/4 cup chopped crystalized ginger

1/4 teaspoon corriander

1/4 teaspoon cardamom

1/4 teaspoon mexican chili powder

1/8 teaspoon cinnamon

1 cup organic brown sugar

2 cups organic sugar

2 cups organic cider vinegar

1 Tablespoon (or to taste) minced jalepeno or red hot pepper.


While chopping the fruit, mix it with the juice from 1/2 lemon to stop browning.


Add all ingredients to stainless steel heavy sauce pan.... cook until thickened (i.e., you can draw your spoon across the surface of the mixture and not leave a liquid trail).


Ladle into hot, sterilized canning jars, clean rims, seal and process in boiling water bath for 10 minutes (following general safe canning/home preserving practices.) . Remove to still area and cool.


Thick, sweet, zingy and luscious, this is everything that a chutney should be, stripped down to the bare basics. Find more on my blog.

Dizzyingly delicious chicken seekh kababs with onion rings...tamarind sauce...lemon and home made desi style paratha.


Recipe for Seekh Kababs.


Ingredients :

2lbs minced meat chicken/beef

2 tsp red chilli powder ( spicy one not paprika...You will find easily at any Pakistani/Indian or Mexican grocery stores)

2 tsp salt or to taste

6 finely chopped green chillies

2 cloves finely chopped garlic

1 tbs finely chopped ginger

1 tsp cumin seeds

1 tsp coriander seeds

1 tbs roasted gram flour

1 egg

1/2 medium size onion finely chopped

Half bunch of fresh coriander leaves finely chopped


Method :

Wash the minced meat and put in a strainer and gently press to squeezeout all the water.

Mix all the ingredients to the minced meat and knead well.

Keep aside for 1 hr or if you are planning to make next day you can refrigerate over night without mixing coriander leaves and onions.

Heat a gas oven or an electric oven with the skewers or BBQ grill.

Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.

Press the minced meat on to a hot skewer.

The keema will immediately stick to the hot skewer.

Repeat with left over mince on all the other skewers.

Place the skewers in the oven.

Keep rotating the skewers occasionally.

When cooked..gently remove the kababs from the skewers.

To serve sprinkle some chat masala and lemon juice on the kababs.


Tamarind Sauce Recipe.



200gms Tamarind (Imli)

300gms of sugar

2 tsp roasted cumin (zeera) powder

1tsp red chili powder

1tsp crushed red pepper

Salt to taste

1/2 tsp ground garam masala powder



Soak tamarind in warm water for few hrs or overnight, if you wanna do it quick soak it in hot water....using your hands squeeze out the seeds and pulp from tamarind.


Add 3 cups of water (if it looks less add more) and bring it to a boil.

Add all the ingredients above excluding sugar and mix well...let it cook for a while...then add sugar...cook again on medium heat still sugar dissolves completely and chutney gets semi thick (not too thick) 'cuz this chutney thickens more on cooling so check for consistency when using or you can get an idea from the picture :)


Explored :)


The ingredients for Plum Chutney, about to be simmered for five hours or so

So here is my submission for today's week of food. It's a vegetarian dish.


Chickpea potato curry with mango chutney


2 tbsp olive oil

1 onion chopped

1 can of chickpeas rinsed and drained

5 medium sized potatoes diced

1 tsp salt

fresh cracked pepper

1 tbsp cumin

1 tbsp paprika

1 can of tomato paste

2 cups water


In a heavy bottomed pot cover potatoes with water and boil until almost fully cooked, but still a bit crisp


In a pan saute onions in olive oil. Add chickpeas, cumin, paprika, salt and pepper, cook for about 5 minutes. Add in tomato paste, water and drained cooked potatoes. Simmer for about 15 minutes (add more water if the sauce gets dry.


Mango Chutney- I never use a recipe so here is sort of what I do. Take about 1/2 cup diced mango (can use frozen), 1/2 a small onion diced, 1 tsp salt, 2 tbsp brown sugar, 1/2 juice of one lemon and a few shakes of your fav curry powder, cook until everythng is soft and mash the mango with a fork.


Serve the chickpea potato curry with a dollop of chutney, a dollop of plain yogurt, some mint, some naan bread or some basmati rice or whatever the heck else you like :) But don't skip the chutney.. I promise it makes this dish!!!


Jodhpur (/ˈdʒɒdpʊər/ About this sound Listen (help·info)) is the second largest city in the Indian state of Rajasthan. After its population crossed a million, it has been declared as the second "Metropolitan City" of Rajasthan. It was formerly the seat of a princely state of the same name, the capital of the kingdom known as Marwar. Jodhpur is a popular tourist destination, featuring many palaces, forts and temples, set in the stark landscape of the Thar Desert.


The city is known as the "Sun City" for the bright, sunny weather it enjoys all the year round. It is also referred to as the "Blue City" due to the vivid blue-painted houses around the Mehrangarh Fort. The old city circles the fort and is bounded by a wall with several gates. However, the city has expanded greatly outside the wall over the past several decades. Jodhpur lies near the geographic centre of Rajasthan state, which makes it a convenient base for travel in a region much frequented by tourists.


Jodhpur topped Lonely Planet's list of most extraordinary places to stay in 2013. Tamil movie, I, which is the costliest Indian film to date, was also shot at Jodhpur.



According to Rajasthan district Gazetteers of Jodhpur and the Hindu epic Ramayana (composed up to the 4th century AD), Abhiras (Ahirs) were the original inhabitants of Jodhpur and later Aryans spread to this region.


Jodhpur was also part of the Gurjara–Pratihara Empire and until 1100 CE was ruled by a powerful Gurjar King. Jodhpur was founded in 1459 by Rao Jodha, a Rajput chief of the Rathore clan. Jodha succeeded in conquering the surrounding territory and thus founded a state which came to be known as Marwar. As Jodha hailed from the nearby town of Mandore, that town initially served as the capital of this state; however, Jodhpur soon took over that role, even during the lifetime of Jodha. The city was located on the strategic road linking Delhi to Gujarat. This enabled it to profit from a flourishing trade in opium, copper, silk, sandals, date palms and coffee.


In between 1540 to 1556, Afghans were in control of most of North India. Rajasthan born Hemu who started his career as a supplier of various types of merchandise to Sher Shah Suri empire, held various positions in capital Delhi as 'Incharge of Food Affairs', 'Minister of Internal Security', 'Prime Minister-cum-Chief of Army' with Islam Shah Suri and Adil Shah, who ruled north India from Punjab to Bengal at that point in time. Hemu, who took as the military commander of Afghan army in 1553, crushed the first rebellion, killing the Governor of Ajmer province Juneid Khan and appointed his own Governor in Rajasthan. Hem Chandra won several battles (22) throughout North India against Afghan rebels and twice against Akbar at Agra and Delhi, before his coronation at Purana Quila in Delhi on 7 October 1556 as a 'Vikramaditya' king. Hemu lost his life in the Second Battle of Panipat on 5 November 1556, and the area came under Mughal king Akbar.


Early in its history, the state became a fief under the Mughal Empire, owing fealty to them while enjoying some internal autonomy. During this period, the state furnished the Mughals with several notable generals such as Maharaja Jaswant Singh. Jodhpur and its people benefited from this exposure to the wider world: new styles of art and architecture made their appearance and opportunities opened up for local tradesmen to make their mark across northern India.

Aurangzeb briefly sequestrated the state (c.1679) on the pretext of a minority, but the rightful ruler Maharaja Ajit Singh was restored to the throne by Veer Durgadas Rathore after Aurangzeb died in 1707 and a great struggle of 30 years. The Mughal empire declined gradually after 1707, but the Jodhpur court was beset by intrigue; rather than benefiting from circumstances, Marwar descended into strife and invited the intervention of the Marathas, who soon supplanted the Mughals as overlords of the region. This did not make for stability or peace, however; 50 years of wars and treaties dissipated the wealth of the state, which sought and gratefully entered into subsidiary alliance with the British in 1818.


During the British Raj, the state of Jodhpur had the largest land area of any in Rajputana. Jodhpur prospered under the peace and stability that were a hallmark of this era. The land area of the state was 60,980 km2 its population in 1901 was 44,73,759. It enjoyed an estimated revenue of £35,29,000/. Its merchants, the Marwaris, flourished without let or limit and came to occupy a position of dominance in trade across India. In 1947, when India became independent, the state merged into the union of India and Jodhpur became the second city of Rajasthan.


At the time of partition, ruler of Jodhpur Hanwant Singh did not want to join India, but finally due to the effective persuasion of Sardar Vallab Patel, the then Home Minister at the centre, the princely state of Jodhpur was included in Indian Republic. Later after State Reorganisation Act, 1956 it was made part of the state of Rajasthan.



As per provisional reports of Census India, population of Jodhpur is 1,033,918 in 2011; of which male and female nearly constitute 52.62 percent and 47.38 percent respectively. Average literacy rate of Jodhpur city is 81.56 percent of which male and female literacy was 88.42 and 73.93 percent respectively. Total children under 6 years of age constitute nearly 12.24 percent of city population. Jodhpur city is governed by Municipal Corporation which comes under Jodhpur Urban Agglomeration. The Jodhpur Urban/Metropolitan area include Jodhpur, Kuri Bhagtasani, Mandore Industrial Area, Nandri, Pal Village and Sangariya. Its Urban/Metropolitan population is 1,137,815 of which 599,332 are males and 538,483 are females,On the date: 01/07/2015 the record of website shows Jodhpur city is having Population of 1,300,000



The climate of Jodhpur is generally hot and semi-arid, but with a rainy season from late June to September (Köppen BShw). Although the average rainfall is around 450 millimetres, it is extraordinarily variable. In the famine year of 1899, Jodhpur received only 24 millimetres, but in the flood year 1917 it received as much as 1,178 millimetres.


Temperatures are extreme throughout the period from March to October, except when monsoonal rain produces thick clouds to lower it slightly. In the months of April, May and June, high temperatures routinely exceed 40 degrees Celsius. During the monsoon season, average temperatures decrease slightly. However, the city's generally low humidity rises and this adds to the normal discomfort from the heat. Phalodi, near Jodhpur, is the driest place of the district as well as in the state.



The Handicrafts industry has in recent years eclipsed all other industries in the city. By some estimates, the furniture export segment is a $200 million industry, directly or indirectly employing as many as 200,000 people. Other items manufactured include textiles, metal utensils, bicycles, ink and sporting goods. A flourishing cottage industry exists for the manufacture of such items as glass bangles, cutlery, carpets and marble products.


After handicrafts, tourism is the second largest industry of Jodhpur. Crops grown in the district include wheat and the famous Mathania red chillies. Gypsum and salt are mined. The city serves as an important marketplace for wool and agricultural products. The Indian Air Force, Indian Army, Indo Tibetan Border Police and Border Security Force maintain training centres in Jodhpur.


The administration of Jodhpur consists of a District Collector, followed by 4 Additional District Magistrates (I, II, Land Conversion and City ADM). Presently, the Collector and District Magistrate is Dr. Preetam B. Yashwant (IAS). The city is also under Police Commissioner system, with Mr. Ashok Rathore (IPS) as Police Commissioner of the city.


The upcoming 9 MMTPA Refinery and Petrochemical complex to be set up by Hindustan Petroleum Corporation Limited (HPCL) in Pachpadra, Barmer will transform the industrial scene of the city drastically. Pachpadra lies just 60 kilometres from the industrial area of Boranada in Jodhpur. Around 120 by-products that are produced by the refinery are going to provide opportunities for new industries to be set up in and around Jodhpur.


India's most ambitious industrial development project, the over USD 100 dollars Delhi-Mumbai Industrial Corridor Project is also going to impact industry in Jodhpur. Marwar Junction which is located about 100 kilometres from Jodhpur will be one of the nine freight loading points along the DMIC route. Jodhpur and Pali districts fall under the region that is going to be developed as a manufacturing hub for the DMIC.



Jodhpur is the most important city of western Rajasthan and lies about 250 kilometres from the border with Pakistan. This location makes it an important base for the Indian army, Indian Air Force and Border Security Force (BSF). Jodhpur's air base is Asia's largest and one of the most critical and strategically located (Jodhpur Airport played the crucial role during Indo-Pakistan wars in 1965 &1971) airbases of the IAF deployed with fighter jets Sukhoi Su-30MKI and Advanced Light Helicopters Dhruv.



The city is famous for its food and its popularity can be judged from the fact that one can find sweet shops named 'Jodhpur Sweets' in many cities throughout India. Being at the onshore of Thar desert, life has been influenced with ways of the desert folks (gypsies can be found in many parts of the city).



Jodhpur's attractions include Mehrangarh Fort, Umaid Bhawan Palace, Jaswant Thada, Ghanta Ghar (Clock Tower) and Flying Fox (Mehrangarh Fort). Tourists can make excursions to Mandore, Kaylana Lake and Garden, Balsamand Lake, Santoshi Mata Temple, Mahamandir, Siddhnath Mahadev, Achalnath Mahadev, Udai Mandir, Mandaleshwar Mahadev Temple (Mandalnath), Ratanada Ganesh Temple, Sardar Samand Lake and Palace, Masooria Hills, Rai Ka Bagh Palace, Veer Durgadas Smarak (monument, park and museum), Bhim Bhirak Cave.


The beautiful historic buildings and scenic landscapes of the city were featured in major films including The Dark Knight Rises directed by Christopher Nolan, and The Fall directed by Tarsem Singh, Hum Saath Saath Hain, Veer, and Shuddh Desi Romance. More recently, there have been many high-profile celebrations in the city including many celebrity weddings. This has given an impetus to a nascent lavish wedding industry and increased tourism.



A number of Indian delicacies have originated in Jodhpur. To name a few, the Makhaniya Lassi, Mawa Ki Kachori, Pyaaj Ki Kachori, Hot & Spicy Mirchi Bada (A preparation made with potato, onion, chilli and gramflour), Dal Bati Churma (dal is lentils; bati is baked wheat ball; and churma is powdered sweetened cereal), Lasan Ki Chutney (hot fiery garlic chutney), Mirchi Ka Kutaa (hot recipe of crushed green chilies), Gatte Ki Sabzi (A delicacy made up of gramflour balls, curd and spices), Ker Sangri Sabzi (also known as Pachkutaa - the five ingredients of Pachkutaa are sangri, ker, kumatiya, dried goonda and dried red chillies), Raab (pearl millet flour and yoghurt curry), Lapsi (a special kind of dessert made with cracked wheat, Jaggery, coconut and ghee), Aate Ka Halwa (wheat flour dessert), Kachara Mircha Sabzi (made with chilli and Kachara, a special type of vegetable grown in desert area) and Kadhi Pakoda (recipe made with gramflour, curd and chilli) with Baajre Ka Sogra (a thick flat and round bread of pearl millet). Jodhpur is known for its sweets ranging from traditional "Makhanbada", "Mawa Ki Kachori", "Malpua", "Ghevar", "Motichur Ke Laddu", "Besan barfi", "Thorr" and "Gulab Jamun" to Bengali "Rasgulla" and "Ras Malai" prepared by a traditional house "Jodhpur Sweets".



Jodhpur is fast becoming a major education hub for higher studies in India. Almost every major discipline has a dedicated institution in the city, with disciplines varying from Engineering, Medicine, Law, Design among others. With many renowned academicians, Jodhpur is also India's largest hub for preparation of the CA(Chartered Accountant) entrance examination held throughout India by ICAI (The Institute of Chartered Accountants of India).



The city has well established rail, road and air networks connecting it to other major cities of the country.



Jodhpur railway station is the divisional headquarters of the North Western Railways (NWR). It is well connected with railways to major Indian cities like Alwar, Delhi, Mumbai, Kolkata, Chennai, Bangalore, Trivandrum, Pune, Kota, Kanpur, Bareilly, Hyderabad, Ahmedabad, Indore, Bhopal, Dhanbad, Guwahati, Nagpur, Lucknow, Gwalior, Jaipur etc. To decongest the main Jodhpur station (JU), the suburban station Bhagat ki Kothi (BGKT) is being developed as the second main station for passenger trains. At present 106 trains serves to both the stations. Some of the important trains originating from Jodhpur railway station are- Ranthambore Express (Jodhpur to Indore), Mandore Express (Jodhpur to Delhi), Suryanagri Express (Jodhpur to Mumbai), Marudhar Express (Jodhpur to Lucknow), Howrah Superfast (From Jodhpur to Howrah) etc.


For further train running information, timings, halts etc. visit the official website of Indian Railways


Luxury train service- For experiencing the true magnificence and royal opulence of Rajasthan, luxury trains Palace on Wheels and Royal Rajasthan on Wheels are run jointly by RTDC and Indian railways. Jodhpur is one of the destinations of both of the trains. Recently a plan to start metro train service in jodhpur was proposed to decongest the city traffic.however the proposal is still pending with state government for its approval.



Jodhpur Airport is one of the prominent airports of Rajasthan. The airport is due for being transformed into an international airport. The work on which is going to start very soon. At present, there are daily flights from Delhi Mumbai and banglore to the city operated by Air India and Jet Airways.



Jodhpur is connected by road to all major cities in Rajasthan and neighbouring states like Delhi, Ahmedabad, Surat, Ujjain, Agra etc. Apart from deluxe and express bus services to cities within the state, Rajasthan Roadways provides Volvo & Mercedes Benz bus service to Delhi, Ahmedabad, Jaipur, Udaipur and Jaisalmer (click here for time table and reservations). Recently, Bus Rapid Transit System (BRTS) is launched in the city with low floor and semi low floor buses plying on major routes. Jodhpur is connected to the National Highway network with three National Highways and to the Rajasthan State Highway network with ten state highways. National Highways passing through Jodhpur:



How to make a great burger:


1lb (500g) minced beef

1/2 onion, very finely chopped

1 clove garlic, crushed

1 tbsp chopped parsley

1 tbsp Worcester Sauce

1/2 tsp Dijon Mustard

1 egg yolk

Salt and Pepper


Put in bowl and mix thoroughly. Put to one side somewhere cool for an hour or so to allow the flavours to mingle.


Shape into two large or four small burgers. Cook, via your preferred burger cooking method. I heat a little olive oil in a pan, and fry slowly for a good long while, which enourages the build up of delicious caramelised crispy bits on the base of the burger.


Take a bread roll, preferably not one of those white pappy sesame-topped burger buns from the supermarket, but something that at least vaguely resembles real bread. The burger pictured is on an organic pain rustique from Tesco. Split the roll in two, and toast lightly. Place the burger on one half.


Take some cheese. A good mature cheddar is ideal here. Lancashire would work well too. Cut a couple of chunky slices and lay them across the burger. Return to the grill until the cheese starts to melt.


Top with items of your choice. The burger pictured has thinly sliced red onion, red pepper, tomatoes and Duchy Originals Tomato Chutney.


Serve with salad, or if you're feeling really gluttonous, chips (that's "fries" to all you folk on the other side of the Atlantic).



How to make rava dosa is a very simple recipe with minimal ingredients but a nightmare to most of us, as we don’t get the lacy and porous texture like restaurant ones. There is no such hidden secrecy in the recipe, the only tricky part that has to be noted here is the batter consistency and the tawa should be extra hot before making the dosa. I had been hooked to this recipe for the past 3 to 4 years, and whenever I run out of idli batter, I immediately prepare this Instant Onion rava dosa recipe as it doesn’t require soaking, grinding or fermenting process. Undoubtedly, it goes very well with hotel sambar, coconut chutney, kara chutney etc.

Un délicieux foie gras servi en toast et tartines recouvertes de d'un chutney de figues aux oignons rouges.


A delicious foie gras served in toast and sandwiches covered with a chutney of figs in the red onions.


Détail de la recette sur / Recipe details on : Cook'n Focus


This is the most amazing condiment ever. It goes with any meat, on sandwiches and I always put it out with a cheese board. In a perfect world you should store it for 2 months before eating it... that never happens here!!


Spiced Plumb Chutney


Prep time: 20min

Cooking time: 1.5 hours

Yield: 4x450g jars


1 kg large red plums

300g Bramley Apples (or other cooking apple)

300g onions

2 fat cloves garlic

1 heaped tbsp freshly grated ginger

1 cinnamon stick (I add 1.5 tsp ground cinnamon too)

600ml cider vinegar

500g light brown sugar

1tsp all spice

1tsp ground clove

.5 tsp ground ginger

.5 tsp crushed dried chili


*I substitute 100ml of the vinegar with cherry brandy!!



Half the plums - remove stones, peel and core apples, peel and finely chop onions and garlic and place in a large preserving pan.


Add all remaining ingredients + 1 tsp sea salt and a generous grinding of black pepper.


Slowly bring to a boil (you might want to close the kitchen door and open the windows!!) and allow sugar to dissolve.


Reduce heat and simmer steadily for about and hour and 15 min... or until thick and jammy.


Remove from heat and set aside for 5 min - Bottle into clean sterilised jars and cover immediately - allow to cool before labeling - Store in a cool dark place for 2 months before serving (if you can!!)


Des figues, des oignons rouges et des épices (muscade et gingembre) cuits doucement dans du vinaigre de vin pour accompagner le foie gras de Noël et de la Saint-Sylvestre.


Chutney of figs, for greedy celebration meal.

Figs, red onions and spices (nutmeg and ginger) slowly baked in wine vinegar. Perfect with the foie gras of Christmas and New Year Celebrations.


Détail de la recette sur / Recipe details on : Cook'n Focus


Curry again? :)


no it's not ordinary curry~~ it's curry recipe from the Japanese comedian, Tamori san.


I first saw this picture from Kyota , I really wanna give it a try and finally I did!! It was REALLY GOOD!!!!! LOVE IT.


back: mashed potato with cumin/curry powder

middle: rice :)

front: chicken curry cooked with the Tamori way


Following is my own translation, if it has any discrepancies with the original recipe, it's only because I am not good in Japanese :) I tried my best.



1) Mix the following together

- curry powder 1 tbsp

- tumeric less than 1 tsp

- cumin less than 1 tsp

- chicken leg meat cut into about 1 inch cubes 500g


2) pan fry the above chicken with 1 tbsp of oil, until slightly browned


3) add 1L of water


4) add the following into 3).

- mango chutney 1.5tbsp

- red wine 75cc

- tomato pieces 75g

then turn to medium heat after boiled...


5) in another pan...add the following

- fried onion (i cut half of an onion to very thinly sliced pieces), carmelized)

- 2 tsp of grated garlic

- 2 tsp of grated ginger

- 1 tbsp of curry powder

- 1 tsp of tumeric

- less than 1 tsp of cumin

- milk quarter cup

- yogurt 1 tbsp

and fry together...


after mixing well, add to 4).


6) add the following seasoning

- soy sauce (little)

- sugar

- 30g melted cheese (i just use whatever i have...cheddar, swiss are ok)

- 1 tsp of salt


7) cook the above for 2 hours in medium/low heat, then, in the last 15 min, turn into high heat.


Mashed potato:

- cook potato, mash it

- add curry powder 2 tsp

- add little bit of salt

- add 25cc milk


Serve the above with rice, done :)

Cranberry-Apple Chutney:


2 medium apples, chopped (2 cups)

2 cups cranberries

1 medium red bell pepper, chopped (1 cup)

1 small onion, finely chopped (1/4 cup)

3/4 cup packed brown sugar

1/2 cup golden raisins

1/2 cup white vinegar

1 1/2 teaspoons finely chopped gingerroot

1 clove garlic, finely chopped


Cheese Platter:


16 slices (1 oz each) assorted cheeses, such as Cheddar, Colby-Monterey Jack, Monterey Jack with jalapeño peppers and Swiss

1/4 cup hazelnuts, (filberts)





1. In 2-quart saucepan, mix all chutney ingredients. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Spoon into nonaluminum container. Store in refrigerator up to 2 weeks.


2. Cut cheese with 1-, 1 1/2- and 2-inch leaf-shaped cookie cutters. Place cheese on medium platter, overlapping leaves. Sprinkle hazelnuts on platter to look like acorns. Serve with chutney and crackers.

I made 115 of these for my Dad's surprise 80th Birthday cocktail party. It was one of many finger foods served to the 30 guests.


Luckily my sister was on hand to help with these!


The buttery shortcrust for the dough was a recipe from Martha Stewart, and the filling was from a French Marabout Chef cookbook.

From The NYT


Delhi Snacks Move Up From the Street





INDIAN street food is a snack of endless varieties, eaten on the run or on a date, while playing or playing hooky from school. It is served and sometimes entirely prepared on the street. It is eaten while standing, also on the street, usually within whiffing distance of the gutter.


But as incomes rise and ways of eating change, the inevitable has happened. Street food, that emblem of raucous, messy, urban India, is slowly being tamed.


In recent years, it has begun to come indoors, get sterilized, and go upmarket. Most recently, a court order has prompted this city’s government to consider a ban on cooking food outdoors.


Across India, street food can range from the gilauti kebab of Lucknow, skewered lamb so tender that legend says it was invented by a toothless nawab’s cook, to the kathi roll of Calcutta, a deep-fried wrap of grilled meat, raw onion and hot sauce of secret provenance.


The iconic street food of Delhi is chaat, a variety of snacks that are meant to deliver a rave of tastes and sensations to the tongue, from crunchy to soft, tart to hot and sweet. The word is derived from the verb to lick.


A good chaat is a complex assemblage, as pleasure always is, and, by definition, it is not good for you. In Delhi, you can find nearly a dozen different kinds of chaat on the streets. They all involve something fried and starchy, and indulging in chaat requires abandoning all concern for hygiene.


Today, across India, brightly lit fast-food chains offer the standard varieties of chaat. Specialty restaurants self-consciously peddle the nostalgia of the unruly street in the least unruly surroundings of all: the mall. Even at a five-star hotel restaurant called Fire, a slender glass platter of chaat can be sampled, improbably, with a bottle of champagne.


Increasingly in these tamed chaat enclaves, the cooks use gloves for the sake of hygiene. Plastic cups and plates have replaced the cups and plates washed on the side of the road (though to say they are washed is being generous and invariably it is done by children, which is illegal).


The algae-green-colored tamarind juice that is the vital fluid of the type of chaat called pani puri, and that looks exactly like the sort of the thing you should not ingest, is now prepared with mineral water — and advertised as such at some of Delhi’s oldest chaat establishments.


The pani puri, also known as the gol gappa, or phoochka, depending on which part of the country you’re in, is a deep-fried hollow shell that is deftly punctured by the chef’s thumb, stuffed with boiled potato, dunked in the aforementioned green juice, and ferried from the hand that makes to the hand that eats. That intimate public exchange is as central to its pleasure as the hot-sour explosion on the palate.


Not surprisingly, a recent government-sponsored survey of street food vendors across India found “poor knowledge” of food- and water-borne diseases. Most vendors, the study found, threw their trash on the roadside and did not decontaminate water used to clean utensils or serve for drinking. Even more remarkably, the study found that on the hygiene survey, fast-food restaurants did not fare much better.


The pani puri has been repackaged in sterile and unexpected ways. Haldiram’s, an Indian fast-food chain, offers the shells in a sealed plastic bag, which you have to puncture and dunk in juice yourself. A trendy restaurant chain called Punjabi by Nature offers an inventive cocktail built around the pani puri: Two potato-filled shells are served with a shot of vodka infused with green chili and lime, along with a glass of draft beer as chaser.


As in everything in India today, the old co-exists effortlessly with the new.


And so one afternoon under a blazing mid-April sun, devotees of old-style chaat huddled near the acclaimed Prabhu Chaat Bhandar, a grouping of hot stoves propped up on a wooden platform, shaded by four large umbrellas, in a narrow alley of dogs, cars and trash in the heart of the capital.


Shubha Dua, 22, and four college friends had come for one of their regular lunch breaks. They sat squeezed inside a small car, all holding in their hands small foil plates of papri chaat, a blend of crisp wafers, yogurt, tamarind and spice.


They said they chose not to think about the cleanliness of the fingers that had blended their chaat. “We’re not looking over there,” is how Ms. Dua put it. They wouldn’t mind if the alley were a bit cleaner, they said, or if the flies could be kept away. Still, they confessed, they were lured here, week after week. You could customize your chaat to your taste, they said — ask for a bit more heat or a bit more sourness, or adjust the amount of yogurt. The mall chaat, they said, wasn’t the same, or as cheap. Prabhu’s chaats go for about 50 cents a plate.


Naresh Chand Jain, a vendor of betel leaves who came one afternoon for his regular helping, insisted that the pani puri juice at Prabhu’s had the power to cure all stomach ailments. (Prabhu’s pani puris are indeed so perfectly tart and refreshing that his theory seems entirely credible.)


For a contrast, there’s Fire, the cool, posh restaurant at the Park Hotel. The chaat platter comes with five items, all largely traditional fare, but arranged for the contemporary cuisine set, between mounds of thinly sliced cucumbers, carrots and beets, which gives it a deceptive air of healthfulness.


The raj kachori, a large deep-fried shell, is stuffed with two varieties of sprouts, green chilies and dollops of sweetened yogurt. True to tradition, the papri chaat is blended by hand. There are also deep-fried vegetable pakoras; chickpea dumplings in a spiced yogurt sauce called dahi bhalla; and the least successful of all, a deep-fried spinach leaf topped with yogurt and spice.


The chaat maker’s signature lies in his sonth, a sweet tamarind chutney whose recipe he is likely to zealously guard (Fire’s exceptionally tasty sonth incorporates dry ginger powder from the desert state of Rajasthan), and his masala, a spice mixture that in this kitchen can take up everything from rock salt and roasted cumin to crushed pomegranates and dried mango powder.


The perfect chaat, said Fire’s executive chef, Bakshish Dean, must “thrill” the brain. Here, it is not a cheap thrill; a chaat platter for two, spectacularly garnished with fenugreek sprouts, can set you back roughly $16, or easily five times the Indian daily minimum wage.


A more modest version of domesticated chaat can be found at City Square, one of dozens of new malls that have lately mushroomed across Delhi. One of the mall’s sit-down restaurants, Khaaja Chowk, exploits street kitsch in its décor but produces workaday chaats that taste exactly like what they are: food made in the mall. Upstairs, in a food court crammed with purveyors of pizza and nachos, as well as mutton sheekh kebab, is a place that calls itself Street Foods of India and promises the roadside snacks of Delhi, Mumbai and Amritsar, in the west.


Neelima Chadha, out shopping one Saturday, was unimpressed with what she called the “refined” taste of air-conditioned mall chaat. “If you want street food you go to the street,” was her verdict. She dug instead into a platter of fried bread and vegetables.


Street foods in the mall do not immediately threaten the street food of Delhi, but the roadside vendors may well have to change the way they do business. A court order earlier this year directed the city to ban the cooking of food outdoors, though not the sale of precooked foods. The city has yet to issue final rules, but it is likely to usher in changes to chaat-making.


The chaat makers along Chandni Chowk, in the tourist-filled old walled city, for instance, fry their potatoes outside, though most of the chaat fixings do not require cooking.


Those who would be most affected by the proposed ban are those for whom street food is the stuff of sustenance, not leisure. The daily meals for the city’s rickshaw pullers, porters, construction workers and the like are all made outside. Rice and curries are prepared in giant vats, fresh bread is baked in clay ovens all under the shade of a tree or a sooty tarpaulin. Because there is little or no overhead — for example, the cost of indoor kitchens or refrigerators — the food is exceptionally cheap. A full meal costs roughly 25 cents.


“Every day, they are passing new laws,” said Kamal Yadav, 16, who runs his family’s open-air lunch counter near Chandni Chowk. “Where will the poor go to eat?”


Not far away, in the heart of Parantha Wali Gali in Hindi — literally “the alley of the maker of parantha,” a fried flatbread — an old Delhi hand was mulling new possibilities.


Rajesh Sharma, who manages his family’s 117-year-old restaurant, said people who drive around in air-conditioned cars “can’t digest these paranthas.” Business, he said, had begun to slow down in the alley, heavy with flies and the smell of the ghee — clarified butter — he uses to fry the bread.


He said he had begun negotiating for a stall at a new mall across town.


Unbeknownst to Mr. Sharma, someone had beaten him to it. In the food court next to Street Foods of India there is already a stall that borrowed its name from this alley. “Parawthe Wali Gali,” it called itself.


Here's Chaat


SOME of the foods sold at street stalls in India are also available at the following places in the New York area:


BENGALI SWEET HOUSE 836 Newark Avenue, Jersey City, (201) 798-9241, and other locations;


BOMBAY TALKIE 189 Ninth Avenue (21st Street), (212) 242-1900.


CHOWPATTY 1349 Oak Tree Road, Iselin, N.J., (732) 283-9020;


DELHI PALACE 37-33 74th Street (37th Avenue), Jackson Heights, Queens, (718) 507-0666.


DIMPLE 11 West 30th Street, (212) 643-9464.


MAHARAJA 73-10 37th Avenue (73rd Street), Jackson Heights, Queens, (718) 505-2680.


MASALA BOLLYWOOD 108 Lexington Avenue (27th Street), Murray Hill; (212) 679-1284.


RAJBHOG 72-27 37th Avenue (72nd Street), Jackson Heights, Queens, (718) 458-8512, and other locations;


SATKAR 806 Newark Avenue, Jersey City, (201) 963-6309.


SHALIMAR RESTAURANT 1335 Oak Tree Road, Iselin, N.J., (732) 283-3350.


SUKHADIA’S 17 West 45th Street, (212) 395-7300, and other locations;

2 tbsp olive oil

1 onion, finely chopped

1 garlic clove, crushed

2 zuchinnis, grated

1 large carrot, grated

100g (about 4 slices) wholemeal bread

400g canned chickpeas, rinsed, drained

3 tsp mild curry paste

3 tbsp crunchy peanut butter

1 egg yolk

1/4 cup chopped corriander (cilantro) leaves plus extra leaves to serve

6 bread rolls

mayonnaise, chutney, lettuce and tomato, to serve


Heat half the oil in a large frypan over a medium-low heat, add the onion and cook for 5 minutes, or until softened. Add the garlic, zuchinni and carrot and cook, stirring for 2-3 minutes, until wilted and softened, Drain off any liquid.


Place the bread and chickpeas in the bowl of a food processor and pulse to combine. Add the softened vegetables, curry paste, peanut butter, yolk and coriander (cilantro). Process until the mixture comes together.


Form the mixture into six patties and chill for 10 minutes. Heat the remaining tablespoon of oil in a non-stick frypan over a medium heat and cook the burgers, in batches if necessary, for 1-2 minutes each side, until golden. Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra corriander leaves.


my notes ->



makes 6 Sandwiches


12 slices of bread (preferably grilled)

1 medium cucumber

1 green pepper

2 beets

2 potatoes

1 red onion

chat masala



Bake potato and beetroot, cut vegetables in rings and prepare Coriand-Mint Chutney (see recipe below)

Assemble in Layers:

Bread + 1 tbsp Coriandr-Mint Chutney

Potato, Onion, Cucumber, Beets, pinch Chat Masala & Salt, Paprika

Bread with Chutney


Coriandr-Mint Chutney


1 bunch Cilantro

½ bunch Mint

1 clove garlic

1 inch piece of ginger

1 green pepper

4 green chilies

1 tsp salt

1 scoop stevia

¼ tsp cumin powder

1 tbsp lime juice


Blend in food processor, Chutney is ready!!



Podi in Tamil, Puri/ManDakki in Kannada, Bhel in Hindi/Marathi & Muri in Bengali is a very dear snacks of India. This is nothing but rice puffs. It makes for an easy snacks in many parts of India ; bhelpuri, jhalmuri to name some.

This is also another variant where a hot pot is placed in the rice puffs to keep it warm. This is prepared with a mix of masala, chutney, peanuts and garnished with minced tomato,onion and coriander leaves and then served in a characteristic container made by rolling up a paper into a cone.

I would like you to share some interesting facts or snacks recipe of puffed rice.


Thanks Suzay for the correct Kannada name.

We made three separate edibles in an hour and a half on a weeknight, an endeavor the thought of which would ordinarily have slayed me before I began. Okay, one of them was just a condiment, but hey, even condiments take work.


Totally vegetarian, totally awesome.


Saag with Chickpeas




12 oz baby spinach

oil (2-3 tablespoons)

2 heaping teaspoons gram flour (chickpea flour; you can also use regular flour or corn starch, but gram flour rocks so why would you?)

2 red onions, chopped

1 green chill, chopped

3 cloves garlic, minced

2 inches ginger, minced

2 tomatoes, sliced

1/4 tsp tumeric

3/4 tsp red chilli powder

1 tsp coriander powder

1 tsp garam masala

1 tsp salt

light cream, 1/2

1 can chickpeas

a touch of ghee (or butter)


Blanch the spinach for a minute or two in boiling water and transfer to an ice bath. Drain and blend until smooth.


Cook the gram flour in the oil until it becomes smooth and a nutty brown color -- several minutes. Then add the onions and fry the heck out of them. You want them to be golden brown, but if you've been frying for 15 minutes and they're not there yet, don't worry. Just move on.


Add the green chilli, garlic, and ginger, and cook for a couple more minutes. Then add the tomatoes, mix, cover the pan, and cook for a few minutes.


Next, add the spinach paste. Also add the dry spices (including salt) and the cream. Stir, simmer 10 minutes.


Add the chickpeas and cook until they're soft. Add the touch of ghee or butter just before serving.




Spinach and Cauliflower Pakoras




oil for deep frying

about 2 cups of baby spinach

1/2 a cauliflower or one whole small one, cut into finger-sized pieces

2 cups gram flour (see above)

1 small onion, diced small

1.5 cups water

1/2 tsp red chilli powder

1/4 tsp turmeric

1 tsp cumin seeds

1 and 1/4 tsp salt (the recipe calls for 2, but we found the batter a little too salty. Maybe 1.5 tsp would be good too.)

1 green chilli, diced fine

small bunch of cilantro, chopped fine


Put the gram flour in a mixing bowl and add water, turmeric, red chilli powder, cumin, and salt. Whisk until it's smooth. Then add the onions, green chilli, and cilantro. Mix well.


Heat the oil. Dip the cauliflower pieces and individual spinach leaves, one by one, in the batter and transfer to the oil. Don't try to cook too many at once! Fry until golden brown and serve with cilantro chutney.


Cilantro Chutney


Blend 1 small bunch of cilantro, 1/2 a small onion, 1/2 a green chilli, the juice of half a lemon, 2-3 spoons of water, and 1/4 tsp of salt in a blender until smooth. That's it!

For the recipe and more please visit my blog A Brown Table

Step by step cooking pictures showing how to make Indian chutney recipes for idli and dosa.

Other recipes included are: Cocktail Pizza (featuring white bread done up jelly roll style with American cheese and... uh, never mind), Lobster Delights, Crab Meat Vol-Au-Vent, Prosciutto and Melon, Chutney and Bacon, Mushrooms Stuffed With Clams, Pinwheels (jelly-rolled white bread again; this time with butter and various flavored cream cheeses), Cheese Ball, Mushrooms Stuffed With Oysters, Shrimp Pate', Cream Cheese Spread, Smoked Salmon Cones, Mussels Ravigote, Baked Cocktail Franks, Marinated Carrots, and Swiss-Smoked Beer Puffs (!!!).

Un délicieux foie gras servi en toast et tartines recouvertes de d'un chutney de figues aux oignons rouges.


A delicious foie gras served in toast and sandwiches covered with a chutney of figs in the red onions.


Détail de la recette sur / Recipe details on : Cook'n Focus

Curried Chicken and Rice with mango chutney, hard-boiled fish egg on a bed of snipped spinach and cucumber/tomato/red onion salad with vinaigrette.

1 3 4 5 6 7 ••• 11 12