Kolapuri Dry Chutney

Chef : Anjum Khan

This spicy dry chutney is used in the Kolapuri Chicken Curry but can also be used with chaat, vada pav, etc. It is SO delicious and insanely aromatic.

This recipe will yeild about 1 cup of Kolapuri Dry Chutney.

Ingredients:
Red chilli powder – 1/2 cup
Coriander seeds – 1/2 cup
Cumin seeds – 1/2 tbsp
Sesame seeds (til) – 1/2 tbsp
Black peppercorns – 1/4 tbsp
Cinnamon stick – 1/4th inch
Cloves – 5
Fennel seeds (saunf) – 1/2 tsp
Dry coconut – 1/4 cup, grated
Oil – 1 tbsp
Onion – 1 medium, roughly chopped
Garlic – 5 cloves, sliced
Fresh coriander leaves – 1/2 cup, finely chopped

Method:

1. Heat a pan and dry roast the coriander seeds, cumin seeds, sesame seeds, black peppercorns, cinnamon, cloves and fennel seeds one by one and set aside to cool.
2. In the same pan, dry roast the grated coconut until it turns reddish and set aside to cool
3. In the same pan, next heat the oil, add the onions, garlic and coriander leaves and fry on low heat till well browned and crisp. Set aside to cool.
4. Once cooled combine all of the above and dry grind to a fine powder.
5. Mix the ground powder with the chili powder.
6. Store when completely cool in an air-tight container in the fridge and use as needed.

Sambar Powder

Chef : Anjum Khan

Ingredients:
Dry red chilies – 20
Coriander seeds – 1 cup
Fenugreek seeds – 1 tsp
Cumin seeds – 2 tsp
Bengal gram – 1 tsp
White lentil / Split Urad daal – 1 tsp
Curry leaves – 5 stems of leaves, with the stems
Turmeric powder – 1 tsp

Method:

1. Heat a dry pan and add the dry red chilies, fenugreek seeds, cumin seeds, Bengal gram, white lentil and dry roast for a few minutes on low flame until you get a strong aroma. Set aside and allow to cool.
2. In the same pan, now dry roast the curry leaves along with their stems. Set aside and allow to cool.
3. In a dry mill/grinder, add the above dry roasted ingredients and powder.
4. Add the turmeric powder and grind again.
5. Store in an air tight container.

Barista – Fried Onion

Chef : Anjum Khan

Barista is fried onion that is prepared and stored to help quicken any recipe. I prepare this when I have time and keep it for a stressed day. Instead of slicing and frying onions every time you can just use Barista. It’s very helpful when you are in a hurry.

OR

If you don’t have time to make a large batch you can always make this as required for any recipe. It just sounds lengthy but it isn’t.

Barista is also available to buy if you are in India or Pakistan.

Ingredients:
Onions – as many as required*, sliced
Oil – 1 tbsp per onion
Sugar – 1 pinch per onion,  to quicken browning (optional)

*1 medium will yield approx. 1 tbsp – remember this as when you need to use it in a recipe you so know how much to substitute.

Also required:
Absorbent paper or thick kitchen paper

Method:

1. Lay absorbent paper/thick kitchen paper on a plate and keep ready.
2. Heat oil in a pan and add the onions.
3. Add a pinch of sugar to quicken browning if you want. I prefer not to, but you can add it if you are in a hurry.
4. Keep stirring the onions so that they are evenly brown. Cook until the onions are light golden in color and take out the onions immediately because by the time you get all the onion out it will get a little darker. Note: Do not over cook because if the onions get even slightly burnt, they leave a bitter taste.
5. Spread the onions in a thin layer on the absorbent paper/thick kitchen paper until the oil is drained out.
6. Allow to cool until onions get crispy.
7. Use immediately or store in a air tight container (I just use a zipper bag) either in a cool dry place or in the fridge and the barista will stay good.
8. In some recipes the barista is sometimes ground before use so you can always grind it when required.