I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Sunday, 28 April 2013
Adrak Ki Chutney Adapted from The Essential Andhra Cookbook
This is delicious , no other words to explain it ! Tweak to taste and
eat it with just about anything . I had dollops on hot rice - Bliss .
1Walnut Sized Lump Tamarind - In1/2 cup warm water , extract pulp . %0 Grams Ginger - peel and chop fine. 1 Tablespoon Jaggery. 2 Tablespoons Sesame Oil. 1 Teaspoon Mustard Seeds - I used black ones. 6-8 Curry Leaves. ! teaspoon Cumin Seeds. 1 Teaspoon Minced Garlic. 5-6 Dry Red Chilies. Hing Salt
Fry Ginger in oil for 2-3 minutes , remove from oil -retaining as much
oil as possible in the pan - if need be , add a dash more.Grind ginger
with tamarind and jaggery , set aside . In the same oil splutter
cumin and mustard seeds , then add the rest , fry 1 minute . Cool and
pound to a coarse texture , NOT a smooth powder .Mix with tamarind
ginger paste , adjust flavors and go for it !