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Recipe Categories: appetizer,main,side
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drink
condiments,sauces,toppings

Cuisine From:
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Other Cuisine: cajun and creole, mediterranean, scandinavian, jewish

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 jaggery
 fennel seeds

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Dietary Restrictions:

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picture of recipeTamarind Chutney Recipe by Seenia.George | ifood.tv
chili dried/powder,    garam masala,    tamarind,    fennel seeds,    coriander seed,    cumin,    dried ginger,    salt,    black salt,    jaggery,    water
This delicious sweet and sour chutney is an accompaniment with any Indian snack!
MAKING   1. In a pot boil tamarind with 1 cup of water for about 10 minutes.   2. Strain the boiled liquid and squeeze ou...


picture of recipeGulgula Recipe by shruti | ifood.tv
oil,    fennel seeds,    wholewheat flour,    jaggery,    water,    ghee
Gulgula is a deep fried sweet made of flour and jaggery. It is a popular sweet which originated in Uttarakhand.
GETTING READY   1. Soak jaggery in hot water for 10 minutes and then dissolve it in the w...


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picture of recipeNimbu ka Mitha Achar Recipe by Desi.Foods | ifood.tv
pepper,    fennel seeds,    cumin,    lemon,    salt,    jaggery,    lemon juice
Nimbu ka meetha aachar is tangy sweet pickle made with lemons. A popular pickle in India, the sweet lemon pickle or nimbu ka meetha achar is spiced with fennel, cumin and peppers. Sweetened with jagge...


picture of recipeSamosas with Mint and Taramind Chutney - Recipe #21900 - Foodgeeks
ground lamb,    piloncillo,    cornstarch,    oil,    turmeric,    tamarind,    pepper,    mint,    ginger root,    fennel seeds,    coriander,    cloves,    green chili,    chili pepper,    cinnamon,    cumin,    peas,    date,    potato,    onion,    garlic,    tomato,    salt,    jaggery,    brown sugar,    lemon juice,    yogurt (plain),    water,    flour,    ghee
These samosas are seriously delicious.
For the Samosa Dough Combine all ingredients in a large bowl and knead until smooth. Cover with a damp towel and allow to rest for half an hour. Roll out with a ...


picture of recipeLamb in Pickling Spices
black mustard seeds,    chili dried/powder,    chapattis,    mustard oil,    turmeric,    black onion seed,    ginger root,    fenugreek/methi seed,    fennel seeds,    coriander leaf,    cloves,    cumin,    black cardamom,    cardamom,    asafoetida,    lime,    onion,    lamb,    salt,    jaggery,    ghee
Boil the meat with salt and turmeric in only as much water that it should dry up when tender. If some liquid remains, drain and keep aside for later.   In a separate pan heat the mustard oil, when it b...





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