Pudina Chutney (Tangy mint sauce)

Tangy Mint Chutney!

Ingredients

Mint leaves - 1/3 cup
Coriander leaves - 1/4 cup
Ginger - 1/4 tsp
Roasted cumin powder - 1 tsp
Dry mango powder - 1/2 tsp
Chat masala powder - 3/4 tsp
Yogurt - 1/2 cup
Green chillies - 2-3
Onion - 1, medium sized, diced
Salt - To taste

Preparation

In a bowl mix the yogurt, cumin powder, chat masala powder and dry mango powder, keep aside
In a blender put together fresh mint leaves, coriander leaves, green chillies, onion and ginger - grind the ingredients into a paste
Mix the green paste with the yogurt mixture until the two blend well together

Gujarati Namkeen Khandvi

Khandvi

Ingredients

• Gram flour (Besan) - 1 cup
• Yogurt - 1 cup
• Water - 2 cups
• Turmeric powder - 1/4 tsp
• Ginger - 1/4 tsp, grated
• Salt - 1/2 tsp, according to taste

Seasoning

• Mustard seeds - 1 tsp
• Green chillies - 2-3 whole
• Cumin seeds - 1 tsp
• Coconut - 1 tbsp, freshly grated
• Asafoetida - a pinch
• Curry leaf - 1 sprig
• Coriander leaf - 1/8 cup, chopped

Preparation

1. In a large bowl, take the gram flour and yogurt and whisk well to get rid of all the lumps, add water as you mix
2. Add the salt, grated ginger, turmeric and mix well
3. Pour the mixture either in a microwave safe bowl and place in the microwave for 2 minutes - remove and stir. Repeat the same 4 times until you have microwaved the mixture for a total of 8 minutes
4. The mixture should snow look like a thick paste. Keep this aside.
5. Take 3 large plates, turn them over and grease (You could also grease and use your kitchen counter)
6. Take scoops of the mixture and spread it on the greased surface as thin as you can. Leave it to cool for about 10-15 minutes
7. When cool, cut into strips two inches wide and roll them tightly
8. Heat two tablespoons of oil for the seasoning and add cumin seeds, mustard seeds, whole green chillies and asafoetida in that order
9. When the seasoning splutters, pour it over the rolled pieces and finally sprinkle the freshly grated coconut and serve

(This dish is best served with tangy mint sauce / chutney )