Cook Without Book

Sweet Chutney This is an indispensable part of chaat platters! if you are serving snacks, you ought to have sweet chutney to go with it – to complete the picture. While it is an accompaniment in its own right. Preparation Time:  10 mins Cooking Time:  25 mins Makes 2.5 cup Ingredients 1 cup  deseeded  dates (khajur) 1/2 cup   jaggery (gur) 1/4 cup   tamarind (imli) 1 tsp   chilli powder 2 tsp   coriander (dhania) powder 1/2 tsp   cumin seeds (jeera) powder salt  to taste Method Combine the dates, jaggery, tamarind and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the mixture along with ½ cup of water and strain it using a strainer. Add the chilli powder, coriander powder, cumin seeds powder and salt and mix well. Store refrigerated in an air-tight container and use as required.

  Almond Til Chikki Crunchy munchy chikkis! Who can say no to them, or stop with just one for that matter! These healthy chikkis will not only make your children happy but also meet their calcium requirement. Preparation Time:  10 Minutes Cooking Time:  10 Minutes Makes 10 pieces. Ingredients 1/4 cup   black sesame seeds (kala til) 1/2 cup   powdered almonds (badam) 1/3 cup   grated jaggery (gur) 1 tsp   ghee 1/2 tsp   ghee  for greasing Method Heat a non-stick pan, add the sesame seeds and almonds and roast over a slow flame till they turn light golden in colour. Remove and keep aside to cool. Heat the ghee in the same pan, add the jaggery and simmer over a slow flame while stirring continuously, till the jaggery melts and caramelizes and forms a hard ball when you add a drop in a bowlful of cold water. Remove from the flame. Add the roasted sesame seeds and almonds and mix thoroughly. When slightly cool, divide t...

Toma to Shorba ( Desi Khana) Tomato shorba is a tangy soup made from tomatoes and coconut milk, mildly spiced with cumin seeds and green chillies. The addition of jaggery imparts a slight sweetness and reduces the sourness of tomatoes, making the soup all the more pleasing to the palate. Preparation Time:  15 mins Cooking Time:  15 mins Makes 4 servings Ingredients 2 1/4 cups  roughly  chopped tomatoes 1/2 cup   coconut milk  (nariyal ka doodh) 1 tsp   besan (bengal gram flour) 1 tbsp   ghee 1 tsp   cumin seeds (jeera) 3   curry leaves (kadi patta) 2   green chillies  ,  slit green chillies 1 tbsp   grated jaggery (gur) salt  to taste 2 tbsp  finely  chopped coriander (dhania) Method Combine the tomatoes and 1½ cups of water in a deep pan and cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft. Allow them to cool completely and blend in a mixer till smoot...