Imli is one of the most common condiments/sauce/chutney served with appetizers in Indian cuisine! Its a unique balance of sweet, sour, and spicy taste which is quintessential for chaats and appetizers.

Tamarind or Imli is made into a chutney or sauce that is very commonly served with appetizers and a must for topping chaats and other Indian street foods.  Its a great balance of sweet and sour and spicy all in one!  Tamarind is high in vitamin C and very sour in its natural flavor.  Sweetness can be added with sugar, gur, brown sugar, or even dates. Red chili powder gives it some spice along with cinnamon and cloves. Its a yummy condiment sauce that stays great in the fridge for months.

There are many versions available in the market like Date Tamarind Chutney which are great.  If you would like to make it at home, its not that hard to do using tamarind from the Indian Grocery stores.  You soak the pulp in soak hot water and then squeeze out all the pulp of it. There are a lot of fibers in it, so it has to be strained out.  Then that tamarind concentrate is cooked with spices, sugar to make the chutney.  

Here, instead of using the pulpy tamarind and doing all the above steps, I prefer to use the Swad Tamarind concentrate which already has it strained and ready for the next step of cooking. This saves you time and effort of extracting the pulp. PS. I do not do get paid by Swad….I recommend products I actually use and like myself regardless of the brand.

In this recipe, I am using a trick my mother in law taught me: using Applesauce as a thickener. Yes applesauce! You can use regular or the cinnamon flavored one. It gives the chutney sweetness, thickness, and helps give it a longer shelf life and you cannot taste or tell there is applesauce in it.  This can easily be stored in the fridge for at least 3 months.  

Check out this recipe with a secret ingredient that no one will know! Shhhhh…

Makes approximately 6 cups

Time:  20 mins to cook

Tips:

• To serve with this delicious Imli chutney, here are some Appetizer recipes to consider.

A complete Vegetarian Kenyan meal with humble staples like Ugali (corn meal mash), Sukumawiki (Collard Greens) and Githeri (corn and beans stew).

In Kenya, a staple traditional meal includes Ugali which is a corn meal mash, Sukumawiki which is a collard green stir fry, along with Githeri a corn and beans stew.  Githeri is close to my heart, it was my all time favorite school lunch growing up.  There is something so comforting and simple about this humble everyday vegetarian meal.

Ugali is like a thick cornmeal mash, similar to polenta or grits. It is a staple starch with a bland flavor therefore enjoyed with other dishes. Sukumawiki is a  super healthy traditional stir fried collard greens made with simple onion and tomatoes.  In Swahili, Sukuma means push and wiki means week; its a humble meal to push through the week. Githeri is a vegetable stew typically with corn, beans, carrots and potatoes in a tomato gravy. Some add beef to the stew but it is completely optional. Together this makes a complete filling and healthy vegetarian meal.

Check out the recipes below for all 3, enjoy a traditional Kenyan meal.

Makes 4 servings 

Time: 1 hour for all 3 dishes (Ugali 15 mins, Sukumawiki 15 mins, Githeri 30 mins)

1. Ugali (Corn Meal Mash)

Ingredients:

• 3 1/2 cups hot water
• 1 cup white corn meal (yellow is ok if you cannot find it, traditionally white is used). Do not use corn starch.
• 1/2 tsp salt
• 2 tbsp butter (not traditional, but it gives a nice richness to finish off)

Method:

1. In a pot, on high heat boil the water to a rolling boil, about 5 mins
2. Turn heat to medium, add corn meal, butter and salt
3. With a heavy wooden spoon, stir well to ensure no lumps and keep stirring and mashing to a smooth consistency. It will thicken up to a stiff mashed potato level. 
4. Cook and keep stirring for 10 mins. It should become a stiff dough like ball. This takes some elbow grease for stirring to get a smooth lump free consistency. Consistency is easy to adjust add water or more corn meal to make it thicker or thinner.

 

 

 

 

2. Sukuma wiki (Collard Greens)

Ingredients:

• 1 cup diced tomatoes
• 1 cup diced onion
• 2 tbsp oil
• 1 bunch or 3 cups of thinly sliced/shredded collard greens. (Be sure to cut out the large center rib in each leaf)
• 1/2 tsp salt
• Optional: 1 tsp diced garlic. (This is not traditional, but gives great flavor)
• Optional: 1 buillon cube for flavoring

Method:

• In a pan, on medium heat, add oil and onion. Cook for 3 mins till onion is translucent
• Add garlic, tomatoes, salt. Cook for 3 mins till tomatoes are softened
• Add collard greens and stir all together. As it cooks and wilts, it will shrink. 
• Crumble the buillon cube into the pan or dissolve in 2 tbsp of hot water before adding to the pan.
• Cook for 5-8 mins till it all comes together. Do not over cook as you will lose the color, it will become less green and more brown.

Ingredients:

• 1/2 cup small diced onion
• 1 cup small diced tomatoes
• 1/2 cup medium sized diced carrots (1/2″ cubes)
• 1 cup potatoes, pealed and large cubes (2″)
• 1 cup total of corn, white navy beans, red kidney beans. (Any ratio you have). You can use canned to make the cooking faster. If using fresh, soak overnight and cook in pressure cooker for 1 hour till done.
• 1 tsp salt (adjust if there is already salt in bullion cubes before adding)
• 2 tbsp tomato paste
• 2 tbsp oil
• 2 buillon cubes (vegetarian or beef flavored).
• 1 cup water
• Optional: 1 tbsp crushed ginger and garlic
• Optional: 1 fresh chili diced or keep whole for less spicy taste
• Optional: 1 tsp cumin powder

Method:

• In a pot on medium high heat, add oil and onions. Stir fry for  3 mins till onions are softened.
• Stir in ginger garlic and chili
• Add in tomatoes, cover and cook for 5 mins. With the wooden spoon crush the tomatoes in the pan. 
• Add tomato paste, bullion cubes, cumin, potatoes, carrots and water. Cover and cook for 5 mins
• Add corn and beans, cover and cook for 10 mins for everything to come together.
• Taste and add salt accordingly

Tips and Tricks

• The Ugali is very forgiving, add hot water or more corn meal to get the consistency right. It should resemble a thick corn meal. If leftovers get dry, just add hot water when reheating.
• For a different variation of the Githeri, add 1 cup of coconut milk to the dish to give it a creamy gravy texture.
• You can adjust the gravy ratio of the Githeri by adding more tomatoes and water if you like is more soupy.
• In the Githeri, you can also add beef chunks or leave it vegetarian if you like. You can also use beef stock or beef cubes to give it added flavor.
• To add flavor to the Sukumawiki, you can add small chopped pieces of meat as you like.
• For a traditional coastal Kenyan breakfast,  see recipes for Mahambri (fried triangular bread) and Bharazi (pigeon pea curry in coconut milk).

Filling and packed with energy, Raab is a thick creamy comforting soup, especially when you are sick or on a cold winter day!

Raab is a thick soup made which can be made sweet or savory with various different flours. It is packed with energy and nutrition and very filling. 

This recipe is very near and dear to my heart as it is the most comforting dishes. As children, whenever we were sick and down with a cold and did not feel like eating regular food, this is what my mom made for us. Because it was sweet and required no chewing, it was easy to drink. It was thick and filling to give us energy to recover quickly.  When you are sick, typically you don’t feel like eating spicy, oily foods; this is a perfect solution for those times.

Warm, thick, smooth and creamy soup; it is so comforting that I now make it regularly even when I am not sick.  On any cold winter day, this can be a perfect filling meal! 

I like mine sweetened with Gur, some ajwain, made of wheat flour, ground edible gum, and nuts.  Some make it savory with other flours like Raggi, salt and pepper instead; which is also very nutritious.  However, if you have a sweet tooth like me, try this version.

Makes 2 cups worth (for me that’s 1 serving….) 

Time:  15 mins to cook

Tips:

• When you are sick you will not have energy to make it often, so make a bigger batch and enjoy for a couple of days, stores well in the fridge! 
• Ideally the texture should be smooth so there is no chewing needed to make it easy to eat while you are sick. But if you like some crunch top with chopped nuts at the end.
• The trick to frying gum is to start it in cold butter/oil. Then it pops into nice airy bits.  If you add to hot butter/oil it sometimes gets hard as rock and not good for your teeth!
• When using any flour as a thickener, the mixture must come to a complete boil to ensure the flour is cooked through.
• The color of the final dish will depend on what you used for sweetening. Even with Gur some are darker and some are lighter. So the final dish can range from a deep brown to a light beige, don’t worry about the color.

What’s in your dabba?  The most commonly used spices to include in your Masala Dabba / spice treasure box!

Spices are are quintessential for Indian cooking. Recipes are incomplete without spices, whether its warm ones used for desserts or spicy ones used for curries.  Used whole or as ground powders, most kitchens have a Masala Dabba or spice box that is used to store them. The masala dabba is a large container with a lid that houses smaller ones (typically 7) inside that can be filled with various spices.  When cooking rather than bringing out multiple containers, this 1 dabba saves you time and makes it easy to access 7 items all at once.   If you are serious about learning Indian cooking then you should invest in one of these, available at Indian grocery stores or online at Amazon.  

There are way too many spices to choose from, so which ones should you include in your dabba? For beginners, who are just starting their new kitchen: I would recommend the following most common ones, a mix of whole and powdered spices:

1. Whole Cumin Seeds
2. Whole black Mustard seeds
3. Cinnamon sticks
4. Salt
5. Turmeric (haldi) powder
6. Cumin & Coriander powder (I use cumin/coriander together so I buy it premade into 1 mix)
7. Garam Masala powder

Dabba #1: Whole Spices:

1. Cinnamon sticks / Taj (round or flat, whichever you prefer)
2. Black Peppercorns / Mari
3. Cloves / Lavang
4. Green Cardamom / Elaichi
5. Large Black Cardamom / Elcho
6. Cumin seeds / Jeera
7. Black Mustard seeds / Rai

 

Dabba #2: Powdered Spices:

1. Salt
2. Turmeric powder / Haldi
3. Cumin & Coriander powder / Dhana Jeera (I use cumin/coriander together so I buy it premade into 1 mix)
4. Chana Masala (Yes! I use it a lot, its a great general spice mix for many things, I prefer MDH brand)
5. Garam Masala powder
6. Red Chili powder (for hot spice) /  Lal mirch
7. Here you have a choice, pick one you think you will use most often: Methi seeds, Kasuri Methi, Paprika powder (for color) or whole dried red chilis (not hot, just for flavoring)

Of course if you have a special family spice mix, you can include it in place of any of the above that you think you will use less frequently.

Besides the daily use spices for your dabbas mentioned above, there are a few other notable premixed spices I recommend having on hand. These can be stored individually as you will not be using them daily. My brand preferences are noted for some. (Please note, I do not get incentivized for recommending any specific brands.)

• Kasuri Methi – MDH (transfer to container and store in freezer for longer life)
• Tandoori Masala powder – Rajah or Kisna Foods
• Sambhar Masala powder – Aachi
• Rasam Masala Powder – Aachi
• Dhanshak Masala Powder (used a lot in Parsi style dal) – Badshah
• Pav Bhaji Masala Powder (great in any vegetable curries) – MDH
• Madras Curry powder (mild) – typically very SPICY, look for mild! – MDH or Rajah
• Methi Mutter Malai packet – Rasoi Magic
• Chaat Masala – MDH or Shan
• Seekh Kabob Masala – Shan, Laziza or National
• Tikka Botti Masala – Shan, Laziza or National
• Bombay Biryani Masala – Shan
• Fish Curry Masala – Shan

 

Homemade crunchy and colorful Mukhwas, a perfect after meal digestive and mouth freshener!

Mukhwas, is a mix of various toasted seeds that are known to help with digestion. Some of the seeds like fennel have floral fragrance which helps to remove any after taste in the mouth and acts as a mouth freshener, like an after dinner mint.  Many ayurvedic herbal and scientific medicines for stomach upset especially for babies include Fennel and Dill seeds extracts.  They are very mild so works well for infants and appropriate for daily use.  

A bowl of this is commonly found at the exit of Indian restaurants for patrons to enjoy after their meal.  There are many variations, you can customize the mix to include or exclude things per your taste.  If you like it spicy use more Dill/Suwa and Carom/Ajwain seeds for a hint of spice. This is a completely different flavor than chili spice. If you like it sweet add colorful candy coated fennel seeds readily available at Indian stores. Some like the flavor and crunch of Supari which also adds a nice red color, although not readily available everywhere. You can also add almonds for an added crunch. Its really up to you what and how much to include, its very flexible. I like to use the readymade red or green Mukhwas and jazz it up with more ingredients.

Here is my variation, it is a favorite amongst my family and friends. I keep a container on my coffee table and enjoy a spoonful every night after dinner.  I also like to make a big batch to share with my family and friends.   This is a common return gift/party favor that I give out.  Wrap this colorful treat in a nice clear bag or fill a jar and tie a pretty ribbon around it, perfect for holiday celebrations and parties.  Its an unusual gift that will be remembered! 

Although its simple to make, my friends always ask about the proportions of the ingredients. Simply toast up each ingredient and mix them together.  Its not hard to make, just takes a little time and constant watch because each item needs to be toasted separately.  They will go from a nice toast to burn within few seconds, so watch it constantly. Using a small toaster oven works well so you can see inside and easily add and remove trays.  Fill in an airtight container and enjoy for months.  So here it is:

Time: 30-40 mins

Makes:  3.5 cups worth

Level of difficulty: Easy

Homemade Garam masala is easy to make: add a burst of fragrance and earthiness to your dishes!

Garam Masala is a blend of warm Indian spices, roasted and ground into a powder. Many folks new to Indian cooking misunderstand this to be 1 spice which is not the case.  Garam means hot, in this case these spices all have a warming affect on the body which is why it is used in more in heavier meat and rice dishes during the winter months. Less is used with vegetables as it can overpower the flavors.  It is not meant to be spicy hot, but rather a general spice mix used in many savory dishes especially curries, stews, and meats.  It brings together various spices for a perfect balance of earthiness with fruity and floral fragrances. There are many different variations of garam masalas; in fact each grandma probably has their own secret family recipe passed down through generations!

While there are many great readymade Garam Masala mixes available in the market, it is actually very easy to make yourself at home.  Some have fillers, preservatives and heavy on salt.  They also lose flavor as they sit on the store shelves. Know what’s in your spice blend, avoid fillers, make this basic garam masala recipe at home. 

Yes it does take a few ingredients, however most of the needed whole spices are typically available in most Indian pantries or easily available.  Red Chili is optional in Garam Masala, it adds color and some heat. You could also omit it and add it to the dish per your taste.  Dyaggi Mirch is a medium spicy dried red chili which gives a nice red color.

The process is very simple, first dry roast the spices, cool them, and then grind them into a powder. Store it in an airtight container and you are ready to cook!

Time: 15 mins

Makes: 1/2 cup of masala powder

Level of difficulty: Easy

Easy to make at home, Nihari masala is a burst of warm spices

Nihari is a Pakistani curry, popular in muslim cuisine served on special occasions.  It is a slow cooked stew-like curry made with beef, goat or even chicken flavored with an abundance of warm spices. The gravy is perfect for soaking up with breads, naans or rice.  It is typically cooked long and slow for hours till the meat is fully cooked and is falling off the bones.  Garnished with ginger, lemon and coriander to bring a burst of freshness. See separate post for Nihari curry recipe. With all the warm spices and slow cooked meats, its a hearty winter curry that sticks to your ribs!

You can’t make Nihari without the powder Nihari masalas, it is what gives nihari its flavors. While you can buy premade Nihari powder mixes at the stores, it can be easy to make it home as well.  Many people don’t attempt to make Nihari curry at home because of not having the Nihari masala powder readily available.  But it can absolutely be made at home.  Yes it does have many ingredients, however most of the needed whole spices are typically available in most Indian pantries.  Its very easy to make!

This recipe is for the nihari powder masala which requires no roasting or cooking. The masala will cook with the Nihari curry so no need to cook the spices beforehand.  Simply measure out the whole spices, grind them together into a powder. Store in an air tight container for up to six months. Having this spice mix available will allow you to skip that step when making the curry.

Time: 5 mins

Makes: 1 1/4 cup of masala powder

Level of difficulty: Easy

A delectable sweet dipping sauce

Malai is a cream which originates from the Indian subcontinent, used in cooking desserts or devoured as is with breads.  Malai is a labor of love, made by boiling raw whole milk for hours and then letting it cool. The thick layer of fat and proteins left on top is skimmed off and called Malai.  It is creamy rich and delectable. Malai is used as an ingredient in making many Indian desserts.  It adds a richness and creaminess to many dishes.  

The sweet variation is a delectable rich creamy sweet dipping sauce. Only 3 ingredients, no cooking required,  and ready in 2 mins.  Enjoy dipping breads in it or top desserts and fruits with this rich creamy delight. Malai is not only for sweet dishes, a dollop on many curries can take it to a whole new level. It can take a homestyle dish to an entertaining one to delight your guests. It is also eaten by itself with various breads, typically for breakfast.

Although I love the taste of Malai, like many I don’t love the clotted texture of Malai.  I also don’t want to boil milk for hours to get the Malai.  So I have created a no cook recipe to get the same taste of Malai, however with a creamy texture instead.  Like butter or jam, it is a staple in my fridge, enjoyed with pancakes, bread, croissants, Mandazi or just as a topping on a bowl of berries. My younger daughter loves her pancakes topped with banana slices and drizzled with Malai.  My older daughter loves it as a dip for strawberries.  I love it sweetened for scooping up with croissants or Mahambri. Replace whipped cream with this treat, its so worth it for your cheat days!

Although (Table) cream is available in the markets in cans and used as a substitute for Malai, I like it thicker and sweetened. my version is versatile and with just 3 ingredients, it can be whipped up in a matter of minutes as you get ready for breakfast. No boiling milk or cooking required. It doesn’t get easier than this!  

Makes 4 – 6 servings

Time: 5 mins

Level of difficulty: Easy

Tips:

• Malai should be stored in the refrigerator, for up to a week.
• Optional:  add cardamom powder (elaichi) or saffron to give it an even more Indian flavorful.
• Buy flavored cream cheese, like cinnamon or honey nut to take it up a notch.
• Amounts are flexible and can be adjusted to your taste and thickness preference. You can use all in equal amounts to keep it simple. Amounts above match the container sizes as sold.

A must have time saver for every kitchen, no need to peel garlic and ginger daily, make and store this paste so that its ready for quick use everyday!

If you intend to cook Asian or Italian foods frequently, Adu Lasen Paste (adrak lasen) is a huge time saver if made in bulk and available for daily use.  Adu / Adrak is ginger and lasen is garlic. Ginger and garlic is used in most Indian savory dishes. It takes time to peel garlic and ginger, not mention your hands will have a strong smell for days afterwards.  Rather than dealing with peeling garlic and ginger everyday only to use a small amount, it’s a great time saver to make this paste and store in the fridge so that its ready for use everyday.  Not only does it save you time and eliminate one step from your daily cooking, it also eliminates the need of keeping fresh ginger and garlic in your pantry.  

We all know the health benefits of ginger and garlic. It also gives a depth of flavor to foods. Commonly used in many cuisines around the world like Asian, Italian, Indian and Mexican.  Ginger also works as a great natural tenderizer for meats, and thus commonly used in marinades especially when grilling meats.  This also helps in digestion of tougher meats.  Rather than having supplement pills, its very easy to use ginger and garlic in your daily cooking to add a healthy component to your diet.

This paste also freezes very well, so make it in bulk and store in smaller containers.  Pull out one at a time and store in fridge. Most of my recipes will require this ingredient. Rarely some dishes require only 1 or the other. The key is the proportion, typically (1:2) ginger 1 to garlic 2.  The trick to making it last longer is to use oil and white vinegar.  You can also add green chili’s if you like. This will eliminate adding fresh chilis to each of your dishes everyday.   

Makes 2 cups worth 

Time: 5 mins

Level of difficulty: Easy

Tips:

• Divide out into small portions in air tight sealed containers. Put 1 in fridge for daily use, put the rest in freezer. Thaw overnight in the fridge and it will be ready to use the next day. The refrigerator portion will stay good for a month, the frozen portion will be good up to 6 months in the freezer.
• Peeling garlic is not fun and your hands will smell like garlic for days! I recommend buying already peeled garlic from the grocery stores, its totally worth it. Easily available in Indian and Asian grocery stores.
• When picking fresh ginger from the store, ensure it has nothing growing on it and the skin is smooth.  Wrinkled skin is a sign of old age.  Break a piece off and see if the inside looks fiberous.  You want the ones that have no fibers when it breaks. Although more difficult to peel, typically smaller pieces as more tender, larger ones are more fiberous.
• Try peeling ginger with a spoon, facing upside down! It removes the least amount of skin as compared to knives.
• Adding green chili is a good trick to avoid needing fresh chili’s every time you cook.

                                 The real Indian Masala Chai, a warm comforting Indian spiced tea, now enjoyed worldwide

Tea is common in all parts of Asia and Middle East, there are many different versions, each look and taste very different. In east Asia, young tea leaves are used to make a light green tea.  Tea is more than a drink, its a part of the culture.  Tea making and serving is a highly respected skill, and an important part of the culture. In the middle east, tea is a more medium brown color and served after dinner.   

In the Indian subcontinent, black tea is more common prepared with milk and aromatic spices called Chai.   You find Chai vendors on almost every street corner in India.  Chai is still enjoyed multiple times a day especially in the afternoons, a ritual left after the British colonization.  Sweet cookies and savory appetizers are served alongside a piping hot afternoon cup of chai.  When you visit friends or family, tea is commonly offered.  Tea plantations spread to East African countries with fertile lands, now Kenya and Tanzania are famous for their award winning export quality black tea.  Today Chai is well known and found in coffee houses worldwide.  Although, sadly none actually taste like the real authentic Chai.  

Today, many folks use tea bags for a quick cup of Chai on the go.  While the loose leaf Chai is cooked longer on the stove on the weekends. There are many different brands of black tea available.  After trying out many of them, my favorite is Kenya’s Ketepa brand tea, however it is not easily available outside of East Africa.  My second favorite brand is India’s Wagh Bakri which is more readily available in the U.S.A. (PS. I do not benefit from recommending any specific brands)

I cherish my childhood memories of sitting on my grandfather’s lap in the afternoons dipping cookies in his cup of chai.  By the time I was done, he was left with only half a cup  with floating cookie bits in his tea!  Now my kids do the same to my chai.  I remember the first time I made chai when I was 10 years old, it was a proud moment for my family.

Chai is quintessential warm comforting drink perfect any time of day especially on cold winter days.  It’s has a soothing affect on headaches on stressful days.  It has no medical value to cure headaches, but the warm soothing familiar taste helps to relax and calm down.  

Below you will learn how to make basic chai as well as a homemade chai masala.

Time: 15 mins 

Level of difficulty: Easy

Tips:

• Mix loose black tea with the spice mix for easier usage reducing the number of ingredients needed each time.
• In case all the spices are unavailable to make the spice mix, make the basic tea and add one of the following: grated ginger, mint, lemongrass, vanilla, cardamom, or fennel seeds to the tea. Adding one of these also gives nice flavor variations for the chai.
• For a richer taste, instead of regular milk use evaporated milk.