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Aloo Tikki Chole Chaat - www.monsoonspice.com/2008/09/aloo-tikki-chole-chaat-recip...

 

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 - www.monsoonspice.com/2008/09/aloo-tikki-chole-chaat-recip...

 

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 - www.monsoonspice.com/2008/09/aloo-tikki-chole-chaat-recip...

 

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 :)

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.

  

... 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

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

  

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.

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!!!

   

Step by step cooking pictures showing how to make Indian chutney recipes for idli and dosa. cooking.jingalala.org/2012/08/madurai-chutney-recipe-spic...

KODO MILLET UPMA RECIPE | VARAGU ARISI UPMA RECIPE

 

Recipe Link: asmallbite.com/kodo-millet-upma-recipe-varagu-arisi-upma-...

 

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.

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.

  

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 monsoonspice.com

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.

 

Ingredients:

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

 

Method:

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 :)

         

via WordPress ift.tt/2spwkzK

I love a good veggie burger, after not eating meat for over twenty years, I know what makes a great meat free burger. It is really difficult to get meat alternatives here in Spain so we make our own. Not only is it cheaper to make your own meat-free burgers from scratch but it also means that you know exactly what go into them. We regularly eat vegan and vegetarian as a family and after numerous revisions and combinations, we finally perfected the ultimate vegan burger recipe.

 

A healthy and nutritious protein and fibre rich vegan burger that will leave your tastebuds thankful and your appetite satisfied. A very easy to follow recipe, using stock cupboard ingredients, so simple you can’t go wrong. You don’t even need to weight the ingredients!

 

Ingredients:

 

1 cup Chickpeas (if you do not have a specific measuring cup, use any cup just ensure that all quantities are roughly the same)

1 cup Lentils. (green or puy lentils give the best results but use what you have)

1 Beetroot cooked or vacuum packed (not in vinegar)

1 cup of Oats

1/2 cup sunflower seeds. (use what you have and like the taste of)

1 Onion, finely chopped

1 Vegetable stock cube. (to cook lentils in)

1/2 Chilli. (optional, leave out if cooking for children)

2 cloves of Garlic, finely chopped

1 tbsp Olive Oil. (or your oil of choice)

1 tsp Cumin

1 tsp Sweet Paprika

1 tsp Roasted Curry Powder. (use normal curry powder or garam masala if not available)

 

Method:

 

If using dried chickpeas soak in boiling water overnight then boil until fully cooked 1-2 hours. If using pre-cooked chickpeas skip to the next point.

 

Cook lentils in hot water and stock for 30-40 minutes until al-dente.

 

Finely chop onion and slow fry in Olive Oil for 15 minutes.

 

Add to the onion the finely chopped garlic, sunflower seeds, cumin, sweet paprika and roasted curry powder. Cook for another 5 minutes.

 

To the blender add roughly 3/4 of your cooked lentils, the fried onion spice and seed mixture and a cup of oats. Pulse blend until mixed.

 

Transfer your blended mixture to a bowl and add in the 1/4 remaining cooked lentils (this is not necessary but does improve the overall texture and look of the burger). Allow mixture to cool in the fridge (the longer you leave it, the easier the burgers are to shape).

 

You can either bake or fry the burgers. If baking grease a baking tray with a touch of oil, or fry in oil.

 

To form the mixture into burger patties firstly wet your hands. If you have wet hands the mixture won’t stick to you and it is so much easier to shape! Form a heaped tablespoon full of mixture into a ball then squish onto the baking tray and repeat. The mixture should make around eight burgers, dependant on the thickness and size.

 

Bake in the oven for 30 minutes on 220º or fry until fully cooked.

 

Serve on a burger bun or in a wrap with avocado, salad, chutney and wedges.

 

Our boys are massive fans of these burgers and love eating them in a wrap with fig or plum chutney, a great way to get some essential pulses and proteins into their diets!

 

A delicious wheat free vegetarian/vegan burger that is really tasty, enjoy! Also check out our ultimate Vegetarian Sausages Recipe, great for the BBQ!

 

Pin for Later:

 

The post Chickpea Lentil & Beetroot Vegan Burger appeared first on Topsy Turvy Tribe.

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

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

'Aparna's Cheap Ass Tofu' with our Tomato-Onion Chutney and some sprouts -- lovingly wrapped in a whole-wheat tortilla.RECIPE HERE

  

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

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

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.

 

HISTORY

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.

 

DEMOGRAPHICS

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 citypopulation.de website shows Jodhpur city is having Population of 1,300,000

 

CLIMATE

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.

 

ECONOMY

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.

 

STRATEDIC LOCATION

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.

 

CULTURE

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).

 

TOURISM

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.

 

CUISINE

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".

 

EDUCATION AND RESEARCH

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).

 

TRANSPORTATION

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

 

RAILWAYS

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.

 

AIR

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.

 

ROAD

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:

 

WIKIPEDIA

Left tier: Barbecue-Chutney Chicken with green onion rice

 

Right tier: corn on the cob, fat-free cottage cheese with blackberry, strawberries/blueberries

 

Kind of a big bento but I'll probably snack on the fruit and cottage cheese in between meals.

Good as Baltimore Crab Cakes???

 

This crab cake recipe is essentially crab two ways. First, a crunchy golden crab cake with a heady mix of spice and secondly, a more delicate crab chutney, made with tomatoes, onions and mayonnaise. So one more recipe to add to the competition of the Country's Best Crab Cakes? When comparing recipes, as in crab cakes, try and not to judge recipes that are totally different from one another, but rather embrace the new differences that they bring to the table and enjoy!

 

Please visit us at:

www.creativeelegancecatering.com (catering site)

and

www.creativeelegancecatering.blogspot.com (recipe site)

Recipe Link: asmallbite.com/mysore-bonda-recipe-ulundhu-bonda-recipe/

 

This Ulundhu Bonda Recipe is a very tempting snack from the Mysore cuisine, Karnataka. It is similar to the regular Medhu vada and the same vada batter can be used, with slight variations in the added ingredients. The addition of coconut bits lends a crunchiness when eating and it is a perfect vrat recipe, as we don’t use onions here. I have shared this Mysore bonda recipe with step by step pictures and lots of tips. If preparing for evening snack accompany it with hotel sambar, coconut chutney or kara chutney.

   

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 -> amaninhiskitchen.blogspot.com/

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).

 

[DSC_4256]

Recipe Link: asmallbite.com/how-to-make-chutney-for-chaat-chaat-chutne...

 

Chaat Chutney recipe / How to make chutney for chaat, the most needed recipe for any chaat items, without this chutney none of the chaat / street foods can be made. It simply takes a 45 minutes of work, there is no long list of ingredients too and if once prepared, it can be refrigerated and used whenever needed. Both these chutneys has a tongue smacking taste and it can be used as a dip with french fries, mini onion samosa, paneer tikka, gobi manchurian dry too....

  

Recipe Link: asmallbite.com/raw-onion-chutney-recipe-pacha-vengaya-chu...

 

Can you believe a side dish for breakfast items made within 10 minutes? Yes, this raw onion chutney recipe is the rescuer which comes handy in our busy mornings and can be named as fatafat chutney also. There is no long list of ingredients or fine chopping of veggies or stove top cooking in simmer for long time, except the tempering portion which takes a minute. Just go through the recipe in detail, where you may go wrong is the grinding part. The first time when I tried this pacha vengaya chutney, it was little bitter and I was wondering why? It is because of the shallots, if grinded for longer time to get smooth texture, it taste bitter was the answer. So grind coarsely, don’t skip tamarind and jaggery, which enhances the taste and helps to avoid the bitter taste. It goes very well with hot idli and ragi dosa….

  

Step by step pictures showing how to make onion+tomato chutney. 2 minutes chutney that nobody'll believe you made them in a hurry!

cooking.jingalala.org/2012/08/quick-and-easy-spicy-chutne...

Step by step pictures showing how to make onion+tomato chutney. 2 minutes chutney that nobody'll believe you made them in a hurry!

cooking.jingalala.org/2012/08/quick-and-easy-spicy-chutne...

Thought it was about time, as I have lived in Queensland for over six years. Found an Australian recipe on the web, and adapted it to what I had available;

 

4 very large, squishy end-of-season mangoes (from Mareeba, according to the labels)

1 medium sized red onion

3 cloves of garlic

1 knob of root ginger

2 birdseye red chillies

1 cup apple cider vinegar

1 cup unrefined Queensland cane sugar

Heaped teaspoon of ground allspice

Level teaspoon of ground cinnamon

Level teaspoon of salt

 

Peeled and diced the onion finely. Peeled and chopped the garlic cloves, root ginger and chillies very finely. Fried the onion, garlic, root ginger and chillies in a tablespoon of cooking oil until soft and slightly browned. Added the squishy pulp from the four mangoes, the spices, salt, vingar and sugar and brought back to the boil. It was very liquid, due to the softness of the mango flesh so I maintained it at a rolling boil until it had reduced to about half its original volume. Still on the boil, poured into glass jars that had been steeped in boiling water and then drained.

 

The taste seemed vinegary and pickle-ey when I first tried it while it was still hot, but it seemed to settle down to a sweeter, more fruity taste when cold. Certainly went extremely well with these crackers and cream cheese.

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.

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!!

 

Method:

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!!)

 

Here's the finished product:

www.flickr.com/photos/lynnette_henderson/3877015916/

 

I used demerara sugar with a Tbsp of molasses for the combined sugars.

 

Wild Plum Chutney

 

A good way to use the abundant harvest of wild plums

 

Ingredients:

 

3-1/2 cups purple plums, seeds removed

1 cup brown sugar

1 cup sugar

3/4 cup cider vinegar

1 cup golden seedless raisins

2 teaspoons salt

1/3 cup chopped onion

1 clove garlic, minced

2 teaspoons mustard seed

3 Tablespoons chopped crystallized ginger

3/4 teaspoon cayenne

 

Combine sugars and vinegar and bring to a boil stirring until sugars dissolve. Add remaining ingredients, mix well and bring to a boil. Reduce heat and cook gently 45 to 50 minutes, stirring to keep from scorching, until thickened. Pour into hot sterilized jars and seal.

Makes: 4 half-pints.

Curry again? :)

 

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

 

en.wikipedia.org/wiki/Tamori

 

I first saw this picture from Kyota www.flickr.com/photos/tanack/3789248178/in/set-7215761858... , 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.

 

METHOD:

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 :)

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

  

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)

Crackers

 

Directions:

 

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.

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.

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.

 

asmallbite.com/category/sidedish/dosa/

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.

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