Chutney with cilantro and tomatoes

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6-7 small tomatoes
2 bunch fresh cilantro
6 green chili peppers
salt

Combine all ingredients and blend.

Garam Masala

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This spicy mixture is an essential part of many Indian courses. You can make it yourself by frying all these spices in a dry pan for a minute. This will make them more fragrant. Then just crush spices in a coffe-grinder and put garam masala in a clean jar for spices.

2 tbsp fennel
4 parts anisetree
3 inches cinnamon stick
2 tbsp black pepper peas
2 tbsp caraway seeds
2 tbsp coriander
1 tbsp cardamom
1 tbsp cloves

Mango chutney

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 It’s a very easy and tasty chutney recipe – try it!

1 mango, peeled and diced
1 tsp ghee or butter
1 red chili pepper, sliced
1 clove garlic, grated
pinch of salt and sugar
curry, oil and apple vinegar to taste

1. Fry mango flesh for some minutes in a pan with butter. Add chili pepper and garlic.
2. Allow it cool, add salt, sugar curry oil and vinegar and make a smooth puree in a blender.

Coconut chutney

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Chutney is Indian dressing, which is made from fruits or vegetables with spices and vinegar. It should be smooth and tender. Besides, I’ve heard it must draw for a couple of weeks to have richer taste, but it’s not obligatory to my mind.

Coconut chutney

1 cup dried coconut, grated
1 tsp urad dal
3 chilies
1 tsp yogurt
2 tbsp tamarind paste
1 tbsp oil
salt

1. Heat oil over medium heat. Fry coconut and urad dal until coconut is light golden.
2. Place in blender with spices and grind coarsely.

Fresh tomato dressing (recipe 2)

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This is another indian tomato dressing, which contains less components and is more quickly to cook.

2 cups oil or yogurt
1 cup lemon juice
1 teaspoon salt
2 teaspoons sugar
¼ teaspoon asafoetida
2 tomatoes

Combine all ingredients in blender and dress the salad.

Tomato dressing (recipe 1)

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I’ve never met a man who didn’t like tomatoes. This sappy vegetable, rather a berry is ideal for any dish, especially in the form of a dressing.

Tomato dressing

4 cups water
6 big tomatoes
½ cup butter
½ teaspoon asafoetida
½ teaspoon fenugreek seeds
1 teaspoon rosemary seeds
1 cup flour
8 cups milk
2 teaspoons salt
½ teaspoon black pepper
½ teaspoon turmeric

1. Bring water to a boil, add tomatoes and cook until they are soft.
2. Melt butter in a pan, fry asafoetida, fenugreek seeds and rosemary seeds.
3. Add flour and fry until the mass becomes goldish. Combine with stewed tomatoes, add milk and bring to a boil.
4. Add salt, black pepper and turmeric. Cook for 10-20 minutes.

Cuddy

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Cuddy is a widespread dressing in the North India. It’s spicy but soft enough thanks to yogurt and flour. You can use it for salads and vegetables.

3 tablespoons butter, ghee or oil
1 teaspoon black mustard seeds
1 green chili, sliced
½ tablespoon fresh grate ginger
2 tablespoons flour
4 cups yogurt
1 cup water
1 ½ teaspoon salt
1 teaspoon black pepper
½ turmeric

1. Melt butter and fry mustard, chili and ginger.
2. Add flour and fry until it’s hazelnut. Add water, salt, pepper and turmeric and bring to a boil.
3. Combine with yogurt and stir. Take dressing from the oven.

Avocado dressing

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This exotic dressing would be perfect for a steak, fried pork or chicken.

1 avocado
2 cups yogurt
2 tablespoons lemon juice
1 cup oil
1 teaspoon salt
2 teaspoons sugar
½ teaspoon asafoetida
½ cup sesame seeds

Combine all ingredients, grind in a blender and dress salad.