Tamarind Chutney

If you go to any Indian restaurant, you’ll notice they typically serve their appetizers with a Tamarind chutney & a Mint chutney. These chutneys are very commonly used in ‘Chaats’ (a term describing savory snacks, typically served at road-side stalls in India and some neighboring countries) and also for serving other appetizers like fried snacks, kebabs etc.

After tasting these chutneys at various restaurants, I finally came up with the tamarind chutney recipe which my taste buds love. And what do my taste buds love? While preparing the chutney I thought, just tamarind would only give one taste – sour, adding something sweet would give it a nice sweet and sour taste. But instead of sugar I used jaggery (date or palm sugar), as jaggery enhances the flavor while adding the sweetness. The next thought which came to my mind is…. I need to add some chili, as spicy is always my first preference with any food! 😀

So the combination of sweet, sour and spicy gave it a tangy flavor….just the one I’ve been craving for! When mixed with snacks, it excites all my set of taste buds making me want to indulge more and more! I’ve been preparing this chutney at home for the past one year or so and using it to spice up the snacks I get from the stores and also for the ones I prepare at home 🙂

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Preparation Time: 25 minutes (excluding the time to soak the tamarind)


Tamarind – Around 100 g

Coriander powder – 2 teaspoons

Cumin powder – 1 teaspoon

Asafoetida powder (Heeng) – 1 teaspoon

Jaggery (date or palm sugar) – 5 tablespoons

Dried red chili (ground) – 2 to 3 teaspoons

Fennel powder – 1 teaspoon

Chaat Masala – 3 to 4 teaspoons

Water – 2 cups

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Step 1: Soak the tamarind in 2 cups of water for around 30 minutes. If you want the chutney to be very thick, use half or 1 cup of water instead of 2 cups (as desired).

Meanwhile, heat a non stick pan and dry roast the coriander powder, cumin powder, asafoetida powder, fennel powder, dried chili and chaat masala for around 1 minute. Transfer to a bowl and keep aside.

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Step 2: Add the soaked tamarind in water and transfer to a U-shaped vessel. Alternatively, you can first squeeze out the juice of the tamarind into the soaked water and add only the juiced water (discard the tamarind in this case) to the U-shaped vessel.

Heat it for around 2 to 3 minutes and add the jaggery. Stir until it is mixed well. You can add in additional jaggery as per your taste.

Step 3: Add the roasted spice mixture and mix well. Stir for another 1 or 2 minutes. Turn off the stove and let it cool completely. Strain through a fine sieve into a glass bottle. Be careful not to press too much while straining else the chutney might become too spicy. You can refrigerate and store the chutney for at least 1 month.

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Enjoy it every now and then with your favorite snacks 🙂

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Devilled Chicken

A food blog without an Italian recipe? Well… here it is 🙂

The only Italian recipe I’ve ever tried is pasta. Not sure if the dishes I made were authentic Italian….probably it was a fusion one… haha… The other day my husband decided to cook pasta. So  this seemed to be a good chance to try some authentic Italian dish to go along with it.

To tell the truth, I was scared to try cooking an authentic Italian dish. I was under the impression that it’s very tough.  I always thought it’s a very exotic cuisine and the way the Italian chefs emphasized on the precision of the ingredients and the exact method of cooking them, it made me nervous at the thought of cooking it. But after I tried out this dish, I realized it’s not rocket science. I followed the same method as I did for cooking any other cuisine. After going through the ingredients, I start imagining what would the dish taste like with all the ingredients and whether I could add or subtract anything to alter the taste. And this has always worked for me 🙂

After browsing through several options I decided to make this one because it seemed simple and had a hint of spice which is my preference.

Try it out in your kitchen and let me know if you like it 🙂


Preparation Time: 25 minutes

Cooking Time: 25 to 30 minutes (excluding marinating time)


Chicken – 600 g, cut into large pieces

Olive oil – 2 tablespoons

Lemon Zest – Zest of 2 lemons

Lemon Juice – Juice of 1 large lemon

Butter – 1 to 1.5 tablespoons

Garlic – 2 cloves, crushed

Chili – 2 dried red chilis, seeded and finely chopped

Parsley – handful, finely chopped

Salt – to taste




Step 1: Mix the Olive oil, lemon juice, lemon zest, chili and garlic in a bowl.


Step 2: Place the chicken in an oven proof dish. Add the mixture of Step 1 to the chicken along with salt and mix it well so that it has evenly spread on all sides. Cover the dish and keep it in the fridge for 30 to 40 minutes.


Step 3: Preheat oven to 175 degrees Celsius for 10 minutes. After chicken has been marinated for around 40 minutes, place it in the oven and grill for around 15 to 20 minutes or until fully cooked.

Step 4: Transfer the chicken on to a serving dish and place them side by side in a row. Mix the butter and parsley together and place them evenly on the chicken towards the center. Serve hot either with pasta or bread.



Chili Egg with Honey

Yesterday when I opened my refrigerator, I realized I needed to go grocery shopping! The only stuff left were some eggs, onion, red pepper and half pumpkin (other than some chillies, ginger and garlic) . It was a bit late already and by the time I would return from the store, it would be too late for dinner. The choice was either to cook egg or pumpkin….and I chose the egg 🙂

However, I didn’t want to prepare the boring egg recipes like egg curry or scrambled egg! After thinking for a while, chili egg seemed the best option! Chili egg is a dish of Indian Chinese cuisine. You might be wondering what is that? It’s simply the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The cuisine is believed to have originated from the Chinese of Kolkata (back then known as Calcutta) and is very popular in India and in some South East Asian countries. Spices like cumin, coriander, turmeric are used in this cuisine, which are not much associated with traditional Chinese cooking. Hot chili, ginger, garlic are also frequently used in dishes.

I’ve made the dish quite a few times before. My mom used to prepare this dish too when I was a kid and it was one of my favorite back then! I would wait eagerly for dinner on those days.

But yesterday I wanted to give it a special touch, so I decided to add some honey with it; hence the recipe… “Chili Egg with Honey”. Chili gives the spicy flavor and honey soothes the taste… perfect! It was raining heavily outside and the spicy and sweet flavor seemed just the right combination for the weather.

I’m sure you too have your version of egg recipes… do let me know. I would love to try them out 🙂

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Serves: 3

Preparation Time: 20 minutes

Cooking Time: 20 minutes


Egg – 6 medium, boiled and shell removed

Honey – 2 tablespoons

Cooking Oil

Onion – 2 large, sliced

Garlic – 4 to 5 medium cloves, chopped

Green or Red Chili – medium hot, 4-5 chopped or ground

Ginger – 5 cm, grated (around 1 to 2 teaspoons)

Red Pepper – 1 big, cut into long slices

Cornflour or Cornstarch – 3 tablespoons

Soya Sauce – 2 or 3 tablespoons

Vinegar – 1to 2 tablespoons

Salt – to taste

Step 1: Cut the boiled eggs horizontally into halves.

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Step 2: Mix the cornflour/cornstarch in 1/4th cups of water. Heat oil in a pan. Dip each piece of egg in the cornflour/cornstarch mixture and fry them for a minute or so on both sides. Transfer on to a plate with kitchen napkins so that the excess oil is soaked off. Place all the eggs on a serving dish.

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Step 3: Wash the pan or use another pan – heat 2 tablespoons of oil. Add the onion, garlic and ginger and fry for 2 minutes until it’s translucent. Make sure it doesn’t get burnt. Add the red pepper and fry for another 2-3 minutes. Add the chili and toss well.

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Step 4: Mix the soya sauce with rest of the cornflour/cornstarch mixture and add. Add in the honey. Cook for a minute or two. Add salt (as needed) and vinegar and mix well. Spoon the mixture on the eggs so that it covers evenly. Serve hot with noodles or rice.

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A few tips:

  • If ground chili is too spicy for you, you can add whole dried red chili (broken in halves) as well.
  • For cholesterol watchers, use only the whites of the egg and discard the yolk.
  • Use two color of peppers (red, yellow or green) to make your dish look more colorful.