Tamarind (Imli) Chutney

Serves: 4

Ingredients:
1. 200gms of Tamarind or 1tbsp tamarind paste (both available in any Indian Grocery Shop)
2. 3 cups of Water
3. 1 cup of Jaggery or Sugar
4. Spices: 1tsp each of Red pepper powder, roasted-cumin powder, roasted-fennel powder.
5. 2-3 soft Dates (khajoor), finely chopped
6. Salt to taste
Procedure:
1. Soak the tamarind in water for an hour or if you are using the tamarind paste, you can use it instantly by dissolving it in the water.
2. Start heating the tamarind solution on medium high flame. Squeeze out the tamarind pulp before heating, in case of the former solution.
3. Add the jaggery to it and bring it to a boil.
4. Now, add all the spices and the dates and give it a good stir.
5. Keep stirring frequently while you boil the sauce (chutney).
6. Switch off the flame when the sauce has reduced to almost ½ its original quantity and it also thickens a bit, at this stage.
7. Keep it aside to cool and you'll notice it thickens more as it cools down.
8. Tamarind Chutney is ready, serve cold as a dip with on-trays or can be used in chat as well.

Vegetable Raita

Serves: 2

Ingredients:
1. 3 cups of beaten Yoghurt
2. 1 cup of finely chopped tomato
2. ½ a cup of finely chopped onion
3. 1 cup of finely chopped cucumber
4. ½ cup of finely chopped lettuce, carrot (optional)
5. 2 finely chopped green chillies or 1tsp of red pepper
6. ½ a tsp of roasted-cumin powder
7. Salt to taste
Procedure:
1. Add all the ingredients in a bowl and mix well.
2. Refrigerate the mixture for an hour and the Vegetable Raita is ready.
3. Serve cold with Hot Biryani, Pulao or any meal.

Note: The veggies may be replaced by the readymade Boondi (available in any Indian Grocery Shop) and finely chopped celantro to prepare the Boondi Raita