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Spinach – 450 gms
- Oil — One and a halftblsp
- Black Mustard Seeds – One teaspoon
- Onion – 1, thinly sliced
- Garlic – Two cloves, crushed
- Fresh Root Ginger — 1 inch piece, finely chopped
- Potatoes — 675 gms, reduce into 1 inch chunks
- Chilli Powder — One teaspoon
- Salt – 1 tsp
- Water — 1/2 mug
How to make Spinach and Potato Curry
- Clean as well as trim the spinach, after that blanch this in a pan associated with cooking
- water for 3-4 moments.
- Drain the spinach completely and set aside. When it is cool enough to handle, squeeze away any remaining fluid and set apart.
- Heat the actual oil inside a large, heavy skillet and cook the mustard seeds for 2 minutes or even until these people splutter.
- Include the sliced onion, garlic cloves as well as chopped ginger to the mustard seeds and cook for 5 minutes, stirring all the while.
- Add the actual potato chunks, chilli powder, salt as well as water and prepare for a further 8 moments.
- Include the drained spinach. Cover the pan with a lid and simmer for 10-15 moments or even until the potatoes tend to be sensitive.
- Function warm.
Spinach and Potato Curry is ready to serve.
Kaffir Lime Leaves – Two
- Vegetable Oil — Two tblsp
- Shallots — Four, chopped
- Cashew Nuts – One and a halfcup
- Thai Red Curry Paste – One and a halftsp
- Potatoes — 400 gms, peeled as well as cut in to chunks
- Lemon Grass Stalk – One, finely chopped
- Tomatoes — 200 gms, chopped
- Boiling Water — Two 1/2 cups
- Whole Kernel Corn — One and a halfcup
- Celery Sticks — Four, sliced
- Tomato Ketchup — 1 tblsp
- Light Soy Sauce — 1 tblsp
- Palm Sugar — 1 tsp
- Combination of two parts Soy Sauce and 1 part Lime Juice (or make use of Thai Fish
- Sauce)– One and a halftsp
- Spring Onions – 4, thinly sliced
- Fresh Basil — small bunch, chopped
How to make Corn and Cashew Nut Curry
- Remove the main rib from the kaffir lime leaves. Move the actual leaves into tight cylinders and using a sharp knife, piece with the cylinders to give thin strips.
- Heat the oil inside a big, heavy skillet. Include the actual shallots as well as stir-fry on the moderate warmth with regard to 2-3 moments, till softened. Include the cashew nuts and stir-fry for some minutes until golden.
- Stir within the red curry paste. Stir-fry for 1 moment then add the potatoes, lemon grass, tomatoes as well as boiling water.
- Bring back to the steam, after that reduce the warmth in order to low, include as well as simmer gently with regard to 15-20 moments or until the potatoes are sensitive.
- Mix the actual corn, celery, lime leaves, tomato ketchup, soy sauce, sugar and soy sauce-lime juice combination into the skillet. Simmer for a additional Five minutes until warmed via, after that tea spoon in to warmed up serving bowls. Spread with the sliced spring onions and chopped basil and function
Corn and Cashew Nut Curry is ready to serve.
White Pumpkin – Three cups, diced
- Milk — 1/2 cup
- Grated Jaggery or even Sugar – 3 tblsp
- Cardamom Powder — little
- Nutmeg Powder – little
- Fresh Coconut – One and a halftblsp, grated
- Bengal Gram — 1 tblsp, roasted as well as powdered
- Ghee — 1 tblsp
How to make White Pumpkin Curry
- Warmth a fry pan, add ghee and when this melts mix diced pumpkin pieces as well as cook with regard to One or two minutes.
- Put milk and cook in reduced flame closing having a cover.
- When moisture is completely soaked up, include grated jaggery as well as cook until dried out.
- Add other powdered ingredients, coconut at the end and take away through fireplace.
White Pumpkin Curry is ready to serve.
Two large ripe mangos, or even 4 small ones
- Ghee — 1 1/2 tbsp
- Whole Dry Red Chillies – 4
- Saunf – 1/2 tsp
- Fenugreek – 1/2 teaspoon
- Onion Seed — 1/2 tsp
- Turmeric — 1/4 teaspoon
- Sugar — One and a halftbsp
How to make Ripe Mango Curry
- Peel mangos and cut each cheek from the rock.
- Reduce the cheeks into large items, about 2 in . through 1 “.
- Warmth ghee as well as saute red chillies.
- Add saunf, fenugreek as well as onion seeds.
- After a few seconds mix in mango items as well as stones.
- Include turmeric as well as mix lightly.
- At the same time steam 2 cups of water. Increase cooking food mangos as well as simmer until mangos are cooked via but not soft.
- Flavor and include sugar.
Ripe Mango Curry is ready to serve.
Drumstick Leaves – 2 cups
- Cooked Tuvar Dal — Two tblsp, without cooked water
- Onions – Two tblsp, finely chopped
- Tamarind extract — little
- Salt because required
- Oil with regard to frying
- Pound Together:
- Fresh Coconut – One 1/2 tblsp, grated
- Chilli Powder – 3/4 teaspoon
- Small Onions — Three or four, peeled
How to make Drumstick Leaves Curry
- Warmth oil inside a wide frying pan as well as fry onions until sharp.
Include cleaned drumstick leaves.
- Spread salted water and fry in moderate flame till the leaves are cooked.
- Add cooked dal, tamarind extract, pound mixture and cook till moisture is absorbed.
Drumstick Leaves Curry is ready to serve.
Cauliflower – 1
- Tomatoes — Two medium
- Onion – One, chopped
- Garlic – 2 cloves, crushed
- Green Chilli — 1, seeded
- Turmeric — 1/2 tsp, ground
- Sunflower Oil — Two tblsp
- Coconut Milk – One 2/3 cups
- Water – 1 cup
- Sugar – 1 tsp, granulated
- Tamarind Pulp – One teaspoon, soaked within Three tblsp warm water
- Salt according to taste
How to make Cauliflower and Coconut Milk Curry
- Trim the actual stalk from the cauliflower as well as separate into small florets. Peel the actual tomatoes and chop them into 1/2 — 1 inch items.
- Mill the chopped onion, garlic, green chilli and ground turmeric to some paste inside a food processor.
- Heat the actual oil in a kadai and cook the actual piquancy paste without allowing it to dark brown.
- Include the actual cauliflower florets and throw well to coat in the spices or herbs. Stir within the coconut milk, water, sugar and salt in order to taste. Simmer for five minutes.
- Strain the tamarind as well as reserve the fruit juice.
- Include the actual tamarind juice as well as chopped tomatoes to the skillet then prepare with regard to 2-3 moments just. Taste as well as adjust the actual flavoring if required after which function.
Cauliflower and Coconut Milk Curry is ready to serve.
Mixed Vegetables (while pumpkin, beans, carrots, cauliflower, potato)
- Salt to taste
- With regard to Masala
- Coconut — 1/2 cup
- Yogurt / Curds — 1/4 cup
- Jeera Seeds — 1/2 tsp
- Ginger – The small piece
- Green chillies – 2 or 3
- Turmeric powder — the pinch
- Coriander / Cilantro leaves – 2 tsp
- With regard to Tempering
- Oil — 1 tsp
- Mustard seeds — 1/2 teaspoon
- Hing – a pinch
- Red chillies — One
- Curry leaves — 5 to 6
How to make Aviyal
- Boiled the vegetables and aside.
- Grind all the masala ingredients.
- Have a skillet as well as include the actual vegetables and masala.
- Bring to boil upon reduced fire
- Include salt as well as saute well
- If it is medium thick eliminate in the flame
- Warmth the small pan include oil, mustard seeds and allow in order to splutter.
- Adding hing, chillies & curry leaves
- Pour into Aviyal as well as function warm along with plain rice or chapathi
Aviyal is ready to serve.
Frozen Corn Cobs — 6, thawed
- Oil — One tblsp
- Cumin Seeds — 1/2 teaspoon
- Onion — One, finely chopped
- Garlic – Two cloves, crushed
- Green Chilli – One, finely chopped
- Curry Paste — 1 tblsp
- Ground Coriander — 1 tsp
- Ground Cumin – One teaspoon
- Ground Turmeric — 1/4 teaspoon
- Salt — 1/2 teaspoon
- Granulated Sugar — 1/2 teaspoon
- Tomatoes — Four hundred gms chopped
- Tomato Puree — One tblsp
- Water — 2/3 cup
- Frozen Peas – 1 cup, thawed
- Fresh Coriander – Two tblsp
- Chappatis – to serve
How to make Corn and Peas Curry
- Utilizing a sharp blade, cut each piece associated with corn in two crossways to make Twelve equal items as a whole.
- Provide a large skillet of water to the steam and prepare the corn cob items for 10-12 minutes. Deplete well.
- Warmth the oil in a large, heavy pan and cook the cumin seeds for 2 moments or even till they begin to splutter. Add the actual onion, garlic and chilli and cook for about 5-6 minutes before onion is golden.
- Add the curry paste as well as fry for just two moments. Stir within the remaining spices or herbs, the actual salt and sugar, as well as fry for a further 2-3 minutes adding a few water when the mixture is too dried out.
- Add the actual chopped tomatoes as well as tomato puree with the water as well as simmer for 5 minutes or even until the sauce thickens. Add the peas and cook for any additional Five minutes.
- Stir within the bits of corn and also the fresh coriander as well as cook with regard to 6-8 minutes more, until the corn as well as peas are sensitive.
- Serve along with chapatis.
Corn and Peas Curry is ready to serve.
Ghee or Vegetable Oil – 6 tblsp
- Paneer – 225 gms, cubed
- Onion — 1, finely chopped
- Fresh Mint Leaves – chopped
- Fresh Coriander — 2 cups, chopped
- Fresh Green Chillies – Three, chopped
- Garlic — Three cloves, roughly chopped
- Fresh Root Ginger – 1 inch piece, sliced
- Ground Turmeric — 1 tsp
- Chilli Powder — 1 tsp (optional)
- Garam Masala — 1 tsp
- Salt to taste
- Tiny Button Mushrooms – Three cups
- Frozen Peas – Two cups, thawed as well as drained
- Plain Yogurt — 3/4 cup, mixed along with One teaspoon cornflour
- Fresh Mint Sprig — to garnish
How to make Mushroom Peas Paneer
- Warmth the actual ghee or even vegetable oil inside a fry pan and cook the paneer cubes until they’re golden dark brown upon all sides. Remove as well as deplete upon kitchen area document.
- Grind the actual onion, mint, coriander, chillies, garlic and ginger in a mixer to some fairly smooth paste. Remove as well as mix in the actual turmeric, chilli powder if using, garam masala as well as salt.
- Take away the excess ghee or even oil from the pan, departing about One tblsp. Warmth as well as cook the actual insert until the raw onion smell disappears and also the oil sets apart.
- Include the mushrooms, peas and paneer. Blend together well. Awesome the mixture and progressively include the actual yogurt.
- Simmer for around Ten minutes. Garnish having a sprig associated with mint and function warm.
Mushroom Peas Paneer is ready to serve.
Water — 1/2 cup
- Coconut Cream – 1/2 cup
- Turmeric — 1/2 tsp, ground
- Sugar — 1 tsp
- Cucumber — One and a halflarge, reduce into small pieces
- Red Pepper — One and a halflarge, reduce in to small pieces
- Salted Peanuts – 1/2 cup, crushed
- Vegetable Oil – 4 tblsp
- Dried Red Chillies – 2
- Cumin Seeds — One teaspoon
- Mustard Seeds — 1 tsp
- Curry Leaves — 4 to 6
- Garlic — Four cloves, crushed
- Salt because per taste
- Whole Salted Peanuts — few, to garnish
How to make Cucumber Curry
- Bring the actual water towards the boil in a heavy skillet and add the creamed coconut, turmeric, sugar and salt.
- Simmer before coconut dissolves and also the mixture becomes a sleek, thick marinade.
- Include the cucumber, red pepper and crushed peanuts and simmer for about Five minutes. Move to a heatproof serving dish and hot.
- Heat the oil inside a frying pan. Cook the actual chillies as well as cumin with the mustard seeds till they start to take.
- Reduce the heat, add the actual curry leaves and garlic as well as fry for 2 moments.
- Pour within the cucumber combination and stir nicely.
- Garnish with whole peanuts and function warm.
Cucumber Curry is ready to serve.