Egg Burji

Heat butter in hot vessel

Add finely chopped onion, bellpepper, green chilly,salt, cauliflower, and tomato. Cook till veggies are soft. Add egg and cilantro. Add some more butter. Cook quick. Serve hot.

Bake Mussels

1 clove garlic, minced
1 tsp ginger, minced
1/2 lemon, juiced
1 1/2 tsp wasabi prepared
2 tsp chopped green chilli
1 whole green onion, sliced fine
3/4 c mayonnaise
1 tsp soy sauce
1/4 tsp toasted sesame oil

Mix all is a bowl.Let it rest for 10 min.

Apply it on thawed green mussels.

Bake it for 10-12 min at 400F till top slightly brown.

Serve hot

Momo

Chicken Momo

Cook minced Chicken for 2 min in microwave or 3 min in steamer

Grate Cabbage, Dark Mushroom, Scallion, Green Chilli, Ginger, Garlic (1:1),cilantro

Mix all with add Blackpepper and Salt. Keep it aside.

Put it in Wonton Warpper, fold edges and steam it for 10 min

Cabbage Wet Subji

Heat oil, add mustard, chopped garlic, green chilli, onion, cabbage, tomato,salt

Add coconut milk, turmeric, garam masala, meat masala,

add little water and cook in closed lid for 5 min.

Serve hot with chapati

Jeera Rice

Rinse basmati in water repeatedly.

Soak rice for 30min - 1 hour. More you soak, the better.

Drain all the water in the end.

Heat large, heavy bottom pan.

Add ghee, add clove,cinnamon,bay leave,cardamom, jeera, peppercorn

add chopped onions,salt

And fresh water. Water to rice proportion 2:1 for upto 6 serving

add soaked-drain rice. 2 tsp lemon, fresh peas

Cook till water evaporates..serve hot with wet spicy curry

Veg Kurma

Add Clove, Pepper, Cinamon, Cardamom , Red chilli, khaskhas, cashew,coriander seeds in Oil,

Saute 1 cup of onion in Oil

Add grate coconut, saute till cocnut is slightly brown

Let it cool down, grind it to fine past with 2 green chilli and little water .

Heat Oil, Add mustard seed,cumin seeds, add onion, saute. Add salt.

Add chopped potato, carrot, green beans, bell-pepper, butternut squash, cauliflower, pea

Add grinded paste, and turmeric

Then add chopped tomato, add water ,coconut milk, and let it cook closed for 10 minutes.

Adjust taste with chilli, salt and garam masala

Serve hot , garnished with cilantro with Jeera rice or Roti.

Mushroom Soup

Chopp Onion and Mushroom

Heat Olive oil, add Onion saute

Add Chopped Mushroom, some butter, black pepper,saute

Add Sherry cook some more

Turn off flame, add cold Chicken stock

Blend mixture to past, with 1 green chilli

Put it back on flame, add Milk 2-3 tbs, 1 tbs sour cream

Dilute with some more stock, adjust salt and pepper

Add some chopped fresh Mushroom, bring it to boil

Serve hot with garlic bread

Alle Chutney

1 cup grated coconut

3 green chili

1/2 tbs ginger

1/8 tbs tamarind

1/4 tbs roasted udid-dhal

1/ cup coconut milk, plain , unsalted

Blend all in mixer.

Sandwich

1 Panini Bread, cut into half. Apply butter and chutney

Then put boiled sliced potato , beetroot

Add slice onion

Toast it in panini machine. Enjoy hot

Chutney

1 Cup cilantro, 1/2 cup grated coconut, 2 green chili, 1/4 tomato, salt

Blend all in mixer

Sabudana kichdi

Wash 1 cup of Sabudana in water 2-3 time.

Soak in sufficient water for 10 minutes and drain all water.

Keep Sabudana in open vessel for 4-8 hours.

Mix Sabudana, 1 tbs sugar, 1/4 tbs salt..check taste and adjust

Heat ghee/oil; add jeera, little chopped green chilli, ginger paste, add diced parboiled potato (microwave potato for 1 min)
, crushed roasted peanut bits

Mix well . If sabudana too dry; spray few drops of water. So sabudana just stick.

Switch off gas.. Add  chopped cilantro & grated coconut... 

Serve hot with 1/2 tbs lemon juice

Manchurian

Heat oil..add 5 crushed chopped garlic...1 chopped ginger, 4 chopped chilly

scalllion white, shredder carrot, bell pepper, cabage and mushroom

add water or stock

add 2 tbs soy sauce , 1/2 tbs vinegar, 1 pinch white pepper, 1 pinch sugar

boild, add corn flour mixed in cold water

bring to boil...till it thickens...garish with scallions greens

Manchurian sauce ready

Paan Pol le Dossa

1 cup eating raw rice...rinse many time and soak over night

Blend to smooth paste with 1tbs coconut

Add salt to taste

Nicely grease the hot tawa...in medium flame

Put batter and cover for 3 min

Serve hot

Clam Sukke

Boil Clam in boiling water for 10 min and drain and rinse in cold water

Separate one shell from the clam.

In hot coconut oil ; fry chopped onion and salt

Add boiled clam,

Add finely chopped potato

Blend, Coconut,Tumeric, Tamarind,Roasted Corriander, Roasted CHilli to paste

Add to paste to clam

Add water and boil till all water evaporate

Serve hot with rice or dosa

Carrot and Almond Smoothie

Carrot and Almond Smoothie

2 medium-sized carrots

2 tablespoons almonds..soaked in hot water for 2 hr or over night

2 cups packed fresh spinach

1 handful chopped parsley

1 green apple, peeled and cored

1 cup water/ice

1 tablespoon pure maple or honey syrup

Mumbai Restaurent Hakka Noodles

Boil salted water....add egg-wheat chings noodles..drain in 2min..add few drops of oil to prevent sticking....mix well and spread in plate to let it cool

Take Wok..on highest flame...add oil
WHen oil is hot add 2 broked red chili, sliced onion, salt,sliced garlic,sliced carrot,bellpepper,1 green chill(dont add more), cabbage and mushroom.

Reduce flame to lowest
Add noodles and mix well and then add soy sauce, white vinegar,white pepper, any good local chili sauce(chili,vinegar, sugar) in little qty. More powder,sauce or chilli is bad for the dish.

Add Few roasted cashew, chopped onion green.
Now increased the flame to max and mix them all well for 1-2 min
Serve hot

Best Palak Paneer

Wash 1 bunch of Palak & dry it roughly.

Chop palak finely and add it hot wok.
Add little water & cover it for 5 min in medium flame.
Take off flame & let it cool.

Heat wok, add 1 tsp ghee. Add 2tsp of ginger & garlic
Then add 1/2 medium chopped onion. Add some chilli. & cook til onion wilts

Take 1/2 of onion mixture, 2 tsp cooked  palak & 1 tsp of besan.
Blend to fine paste.

Add paste to wilted onion. Coursely blend remaing palak & add to wilted onion.
Add little garam masala & adjust salt & chilly.

Server hot with tawa fried paneer.

Po Thak Soup

Heat oil and add chopped garlic.

Add vegetable/seafood/chicken stock or water in a big pot. Wait until boiling, add chopped lemongrass, galangal and kaffir lime leaves then wait for another 5 minutes.

Add shell fish and white is (mussel, crab, red sea bass, squid, shrimps) and veggie (green onion,mushroom,carrot,tofu) in the boiling water for 4 minutes or until all ingredients cooked.

Add chopped basil, fish/soy sauce,pepper powder,salt, crushed/powder chilies. Remove from heat and transfer to a serving bowl. Top with few drops of lime juice. Garnish with coriander leaves and serve immediately.

Potato Baajji Wet

1 medium onion, fine chopped
8-10 garlic
1/2 t turmeric
1 t coriander powder
1-2 t chilli pepper
2 whole hot red chillies
1/2 t garam masala
1 T oil
1 t cumin
1/4 t asafoetida
7 medium sized Red potatoes
salt and water

Boil potato in water for 5 min.
Let it cool; drain and peel and chop to bite size.
Heat oil in-pan,add cumin stir 15 sec, add chopped onion, stir 30 sec; add chopped garlic,add turmeric,coriander , chilli ,garam masala
Add Potato; add water; add salt, chopped cilantro; boil for 4 or more min till resired constency is reached
Sever hot with chapati

Patao Bhaji

1 onion, sliced
4 medium potatoes
3 chillies, chopped fine
5 curry leaves
1 tsp cumin seeds
1 tsp coriander powder
1 tsp cumin powder
1 wedge of lemon
2 tbsp cilantro, minced
1/2 tsp turmeric
pinch of asafoetida
1 tsp mustard seeds
salt to taste
1 tsp oil

Process for making the Potato Bhaji:
1. Cut potato into 4 piece; microwave in water with 1/2 tbs salt for 6 min. Drain water, let potato cool and then chop them chunky.
2. Heat 1 tsp oil in a pan. Temper with cumin and mustard seeds.
3. Add the onion, chillies, asafoetida and curry leaves and saute till onions are lightly browned.
4. Add the salt, turmeric powder, cumin powder, coriander powder and stir to mix.
5. Add the potato cubes and stir well. Cover and cook for 5 minutes.
6. Turn off the heat. Sprinkle with lemon juice and cilantro.
7. Add a 1/4 spoon of sugar .
Serve with puri//chapati.

Tandooori Nights

4 Chicken Thigh Meat
Little bit of fat on meat is preferred
Wash is in water and pat it try with napkin. Remove all moisture.
Rub it with 2-3 Tbs Lime, Salt and Kashmiri Chili
Heat Oil, Add 2 pinch Ajwain and 3 Tbps Besan.
Keep on stirring continuously; to prevent burning of fragile besan
Turn flame after 1 min; take content from pan to a bowl and let it cool.
Add 3 Tbs of Yogurt, 3 tbs of Oil, Cooled Besan mixture, Shann BBQ masala, 1 tbs Ginger-Garlic Paste. Mix well and keep in closed bowl for marination for minimum 3 hours.
Heat oven to 375F. Place a Mesh Deep frying Tray; which is safe of Oven on Baking Foil. Place you marinated chicken on the mesh-tray
Raised mesh-tray prevent the chicken from being soggy
Flip the chicken after 15 minutes. Add big chopped white Onion; Spring Onion,Bell-Pepper on Baking Foil.
Remove the Veggies after 15 more min and Flip chicken.
Brush the chicken with Oil on Baking Foil or Fresh oil
Cool 10-15 more till edges become slightly blackish-dark
Sever hot with Mint Chutney

PAV BHAJI .... [ d way we like it :) !!!!! ]

Ingredients:

Cauliflower .... 3-4 cups

Potato ...........3 medium sized

Bell pepper .....1 minced

Tomato .........2-3 medium sized

Frozen Peas .... 1/2 cup

Carrots ........ 1 medium sized

Turmeric powder ... 1/2 tsp

Chilly powder ..........1 tsp

Ginger-garlic paste... 1 tsp

Everest Pav Bhaji Masala .... 1 tsp

Butter ........ 1 tsp

Oil .... 2 tbsp

Salt to taste

Spring onion, cilandro to garnish

Boil Cauliflower in pressure cooker / microwave for 5 mins.

1 potato (4 pieces) microwave for 5 mins.

Take oil in a pan, add bell pepper, Ginger garlic paste, turmeric, chilly powder,tomato, peas (boiled), potato, cauliflower, pav bhaji masala, butter.

Mix and fry for 5 mins.

After sometime, Add little water.

Adjust with tomato, pavbhaji masala and salt.

Always add salt in the end.

Garnish with chopped spring onions, cilandro and tomato.

Serve Hot with Masala Pav :) .

Veg Pulav

1/4 inch Cinnamon
1 Jawatri
3 Clove
2 small bay leaves
1 cardamom
3 pepper corn
Powder them in Mixer
Heat 4 tbps Ghee;cumin (or shai jeera); add above powder, add finely chopped onion; 1/4 grated ginger; 5 chopped green chili;add 2 tsp salt; turmeric;shredded carrot; shredded beans; chopped cauliflower; peas; par-boiled potato; finely chopped 1/4 tomatoes. Add 2 tbs chilli powder;Few Resins;Cashew or Almonds
Add 1/2 tbs gram masala + 1/8 tbs coriander powder + 1/8tbs cumin powder( or 2/3tbs pulao masala). Add cooked rice rice; add soya chunks; chopped cilantro.
Add deep fried bread;chopped into cubes. Add a dollop of butter. Mix all; adjust salt and chill powder if required. In slow fire; cook for about 5 min ; with closed lid.
Serve Hot with cool raita.

To make raita; Mix Tomato; Onion; Chilli; Salt; Yogurt; Ice, cold water; in a blender

MAGGI Vegetable Noodles ....... custom made!!!!!!

Maggi Noodles

spring onions.......(1 medium sized)

bell pepper..........(1/4th)

tomato...............(1/2)

cabbage; shredded (1 tbsp)

sweet corn; boiled ( 1 tbsp)

green chilly........(v.small piece1/2cm)

red chilly powder (pinch)

oil (2 tbsp)

salt to taste

Noodles:

In a pan, boil 180 ml of water.

Add the MAGGI noodles when water starts to boil.

On a medium flame, let it cook for two minutes.

Meanwhile add 1/2 of Maggi taste maker.

The water would evaporate, and only

the noodles without extra water will be done.

Put off the flame, add 1 tsp of oil to the noodles,

to avoid sticking.

Keep aside.

Veggie:

Chop onions, bell pepper, tomato.

Heat oil in a pan, on a medium flame.

Saute green chilly, bell pepper

Add onions, then tomato, cabbage and sweet corn.

Add the remaining Maggi taste maker.

Add a pinch of red chilly powder and salt.

Add the Maggi noodles, mix it and take it off.

Serve Hot.

EGG OMLETTE TOAST...........Indian Railways Style!!!!!!

Egg

Spring Onions/ Onions

Tomato

Green Chillies

Pepper

Salt to taste

Bread

Chop the onions and green chillies.

Take a bowl and beat an egg.

Put salt, pepper and beat the egg some more.

On a low flame, grease the pan with butter.

Put the egg mixture ; Flip it in two minutes.

Toast the bread.

Put Butter on one side.

Put chopped tomato and omlette between the toast.

Serve Hot with Tea.

Prawn Pulao

Add slat and turmeric shrimps and keep it for 30 min
Cut into small pieces if shrimp r big

In Blender add 2 red chili,1 clove, 1 dal-chini, 1 cardamom, and water. Bled it to smooth paste


Heat oil and add finely Chopped onion
Add chopped green chili
Add marinated shrimps
Add green peas
cook for 1 min and then add blender paste
1/2 tbs of coconut milk
cook for 1 min
Then add cooked rice and chopped cilantro and mix well
Stir and dry till desire level and serve hot

Kiwi WaterMelon Smoothie

1 cup of cubed kiwi...without skin
1 cup of watermelon ..without seed 'n skin
1/4 tbs of lemon
1 tbs sugar
3-4 cubes ice

Mix all in a blender and enjoy

Tadka Dhal

Mixed dal (Toor dal, moong dal, masoor dal) – 1/2 cup 
Tomato – 1 
Onion -2 tsp
Green chilli – 1 
Turmeric – 1/4 tsp 
Garlic, very finely chopped –2 tbsp 
Coriander leaves, very finely chopped – 3 tbsp 
Lemon optional
Palak -3 tsp for palak dal
Salt – as needed 

To temper
Ghee – 2 tbsp 
Cumin seeds – 1 tsp 
Red chilli powder- 1 tsp 
Garam masala powder – 1/2 tsp 
Hing

Rinse dal. Pressure cook with  dal, Tomato ,Onion,Green chilli ,garlic and palak
Add tempering.Top of will coriander & lemon

Karela Fry

Slice Karela in thin slice.
Soak in water for 5 min and drain and pat dry
Apply salt and keep it for 30-45 min
Squeeze the Karela to reduce bitterness juice.
Put sqeezed karela in oven at 400F for 15-20 min till they are brown
Take oil ...put lots chopped garlic...then add big choped onion
Add karela and chili-powder and enjoy

Mint Corn

2 tablespoons butter

1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 Cup corn corn Kernel
Mix all in microwave for 4 minutes
Now add

2 teaspoons fresh lemon juice
1 tablespoon finely chopped fresh mint
1/2 teaspoon finely chopped fresh cilantro

Mix well and serve hot

Butter Corn

1 cup of sweet corn kernel
2-3 tbs butter (more better)
1/4 tbs pepper powder
pinch of red chilli powder
rasalt

Microwave all for 4 min and serve hot with Jal-Jeera or PaniPuriWater

Perfect Lobster Tail Poached

Wash lobster tail and cut the tail into pieces along its length.
Then cut each 1/2 piece along its width.(This make cooking easy with less butter)
Melt 1 bar of unsalted butter to 165F (which is Very low flame)
Add 3 chopped garlic
Then add 1 lobster tail as a time (cut into 4 pieces stated above)
Lobster should be at-least 80% drowned in butter. So use small vessel.
Cook 90 sec in closed lid. And then flip other side and cook for 120 sec.
When done you will see Lobster shell turning Bright Red.Enjoy hot.
Enjoy with rustic bread or baked potatoes or steamed veggies.

The excess butter can be used to make Yummy shrimp scampi .

Tasty Shrimp Scampi

Heat 1/4 cup Butter or Olive oil (Use 50-50 for both taste 'n health) on Medium flame till it all melts.
Add 14 Large Shrimp cleaned and devained
Add salt and pepper (add 50% less salt cause Shrimp 'n Stock is salty)

2-3 chopped boiled Asparagus
Add 1 chopped Thai Chilly
Add 5-6 Chopped Garlic (more then better)
Add 3 chopped scallions
Add 1 medium finely chopped peeeled, deseeded tomatoes
3 pinch of chopped cilantro or parsley
1tbs of Sherry/Merlot Red wine (a substitute is white Vinegar)
Add 1/4 cup of Lobster stock(substitute is clam stock)
Toss periodically and Cook till shrimp turn Pink//Orange.This will happen in 3 min max.
Add 1/4 medium small chopped peeeled, deseeded tomatoes stir for 30 sec.
Sever over drained Fettuccine(or similar noodle type pasta) cooked in salted water..
Sauce-Pasta proportion 60-40. Serve hot and enjoy with Garlic bread.

Indo-Chinese Authentic chopsuey

1/4 cup green bell pepper(capsicum)
1/4 cup onion
1/8 cup carrot
1/8 cup babycorn (optional)
1/4 cup tofu or paneer or soya-chunck(optional)
1/8 cup spring onion greens
1/4 cup cabbage
1/4 cup cauliflower
1/8 cup mushroom
1 green chillies

1/2 cup uncooked noodles (with egg preferred)

1 tbsp. soya sauce
1/2 tbsp. vinegar
2 tbsp. Butter
2 tsp. cornflour
2 pinch of White Pepper
1 tsp Salt
1/2 tsp sugar
2 small garlic flake

PROCEDURE:

Cook noodles in boiling water for extactly 2 min and drain.
Chop all veggies to bite size.
Heat heavy bottom pan on medium flame
Add butter and garlic.
Then add bellpepper, carrot, onion, chilli, cauliflower, cabbage, babycorn, soyachuncks and mushroom in mentioned order.
Stir for 30 sec after adding each veggies.

Add soysauce,vinegar,salt,sugar and white pepper
In a cup add cornflour with very 300 ml of cold water and mix thoroughly.
Mix cornflour to veggies. Add noodle and bring it to quick boil.
stir immediately to avoid lumps. When sauce thickens; serve hot.

Tomato Chutney

Tomato Chutney
Ingredients:


This is a very hot dip made in Nepalese style and is served with momo, the Nepalese dumplings. But it is quite versatile and goes very well with chips and nachos. Do not put chili powder if you want to make it mild.

Ingredients:
1. 2 tsp. vegetable oil
2. ¼ tsp. mustard seeds
3. ¼ tsp. cumin seeds
4. ¼ tsp. fenugreek seeds (optional)
5. 1 clove garlic, chopped finely
6. 1 green chili, chopped
7. 4 tomatoes, chopped
8. ½ tsp. grated ginger
9. pinch of turmeric powder
10. 1/3 tsp. chili powder
11. ¼ tsp. sugar
12. salt to taste
For Garnishing:
some fresh coriander, chopped



Method:

Method:
1. Heat oil. Pop mustard seeds, cumin seeds and fenugreek seeds in it.
2. Add garlic, green chili and the chopped tomatoes.
3. Stir and add ginger juice and turmeric powder.
4. Cook for 10 minutes stirring in between.
5. Add chili powder, sugar and salt and stir well.
6. Shift to a blender and blend the mixture to a smooth paste.
7. Shift to a serving bowl and garnish with the chopped coriander.
8. Serve at room temperature.

Chitranna

Rice – 1 cup
Chopped Bell Pepper – 1/8 cup
Chopped Cabbage -1/4 cup
Pea - 1/8 cup
Big chopped Onions - 1/4 cup
Green Chillies – 2
Mustard – 1/2 tsp
Urad dal – 1/2 tsp
Roasted Plain Peanuts – 10
Turmeric powder – 1/4 tsp
chopped Cilantro - 2 tsp
Coconut grated – 2 tsp
Sugar – 1/4 tsp
Lemon Juice – 1 tsp
Ghee – 3 tsp
Salt


In the frying pan, heat Oil. Add Mustard seeds; once the seeds splutter, add Urad Dal. Once the Dal ingredients turn golden brown. Add chopped Bell Pepper, Onion, Green Chillies and fry them for a minute. add Turmeric powder Salt and Sugar and mix well. Add Peas, cabbage till its soft. Turn off flame. Add coconut, rice , cilantro, peanuts and lime. Mix all and enjoy hot.

kokum kadi

1 cup(s) water
3 kokum peels
1 tbs coconut milk (optional)
1 small chilli
1 tbs sugar
1/4 tbs salt
1 pinch Asafoetida
1 tbs cilantro
3 cubes ice

Microwave kokum peels with some water for about 4 minutes. Let it cool. Strain the red water and discard the peels. Mix all in blender and enjoy

amritsari shrimp

600 gms shrimp
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
2-3 tbsp curd
oil for deep frying
Salt To Taste

How to indian fried shrimp:
Clean, wash shrimps
Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
Keep aside for 20 minutes.(optional)
Make a batter of gram flour, curd, egg, ajwain, salt and water.
Keep marinated shrimp pieces dipped in this batter for 10 minutes.
Heat oil in a kadai and deep fry the shrimp till golden brown and crisp.
Typically for 100gm of shrimps; deep fry for 3 min at 375F
Serve amritsari shrimp hot sprinkled with chaat masala and lemon wedges.

MINT CHUTNEY

Fresh mint leaves 5 leaves

Fresh coriander leaves 1 cups

Green chillies 2

Lemon juice 1 tablespoon

Onions 1 medium (optional)

Ginger 1 inch piece

Pomegranate seed powder 1 tablespoons

Salt to taste

METHOD
Wash green chilies, mint leaves and coriander leaves and chop roughly. Peel and chop the onions and ginger. Grind the chopped ingredients to a fine paste. Add a little water if required, lemon juice, salt and anardana powder. Mix well and serve.

Mint Lime Cooler

1 Sweet lime
1/2 medium size cucumber, peeled and seeded removed.
3-4 leaves of Mint
1 tbs of Sugar or honey
300 ml of Chill Water

Mix all in blender and enjoy

Peach Cooler Recipe

Peach Cooler Recipe
1 oz fresh ripe juicy Peach . Discard skin
1 1/2 oz Orange Juice
1 tbs Sugar or Honey
1 oz Cold water
3 ice cubes

Mix all in a blender and enjoy

Egg Puff

2 large onions, sliced thin
1 cup boiled Peas
1/2 tsp garam masala/pav bhaji masala
1/2 tsp crushed cumin seeds
2 tsp oil
1 tsp red chilli powder or 2-3 fresh green chillies, chopped fine (optional)
Salt to taste

Method:

1. Heat the oil in a pan, toss in the cumin seeds and green chillies.

2. Stir-fry for 30 seconds or so, then add the onions and cook them on medium low until they start turning light brown and are semi-transparent.

3. Add the garam masala/pav bhaji masala and salt, stir well. Add boiled Peas.

4. While the cooked onions are cooling, roll out the pastry on a lightly floured surface into a rectangle about 1/2-cm thick.

5. Cut the pastry into 6 strips about 3-1/2 inches wide by 5 inches long (approx).

6. Place a tablespoon of the onions on a strip and then a half of boiled egg, cut side down.

7. Put Salt and Pepper on Egg

8 Bake it 400F for 15 min

Tomato Achar

Ingredients:
4 large ripe tomatoes or 2 cups ripe cherry tomatoes
5 fresh hot red chilies, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin seeds
1 tablespoon mustard seeds
1 teaspoon timur
1/4 teaspoon asafetida
2 tablespoons cilantro, chopped
2 tablespoons lime juice
1 tablespoon mint leaves, chopped (optional)
1 tablespoon cooking oil
Salt to taste
Garnish:
1 tablespoon oil
1 teaspoon fenugreek
10 cloves garlic, thinly sliced
2 tablespoons chopped cilantro

Cooking Instructions:

Roast tomatoes in oven for about 30 minutes, or until charred. Remove charred skin and reserve flesh in a bowl. In a sauce pan, heat oil. Add cumin and mustard seeds; fry for 30 seconds or so. Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute. In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and spice mixture; process to form smooth paste-like mixture (can be made chunkier, if desired). Transfer into a large bowl.

For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark. Add slices of garlic and fry till light brown. Pour the garlic-oil mixture and chopped cilantro over the tomato mixture. Mix well and refrigerate for at least two hours before serving.

Momo Chutney (sauce)

Authentic Momo Chutney

2 medium tomatoes, halved & quartered
3 chili peppers, sliced
2 tbs sauteed white sesame seeds
1-2 ginger slices
10 pieces of garlic, chopped
2 tbs cilantro chopped
salt to taste
1 tbs fresh lemon juice
2-3 tbs vegetable oil

Prepare the Sesame Chutney

In a saute pan, add ginger, garlic, chili peppers and tomatoes. Drizzle with vegetable oil and roast over high heat for 2-3 minutes
Let rest 5-6 minutes
Place in a blender, with rest of ingredient and puree until creamy