Dip

Tamarind Chutney

2

Tamarind chutney is smilar to relish depends on whom your taking with. You can have this as a side dish or as a sauce with samosas or spring rolls.

6
3 cups Tamarind pulp see notes
1 1/2 cups sugar
3 Red chillies chopped
3 dried chillies blended
1 bulb garlic
2 table spoons ginger
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
3 tablespoons oil
salt to taste
1 curry leaves
METHOD 1. Soak the tamarind in water for 10- 15mins or until you get thick pulpy texture. Squeeze and strain. If using tamarind pulp go to step 2. 2. Heat oil in a pot and fry all the seeds and curry leaves for 2 to 3 mins or until seeds starts to pop split. 3. Now add garlic, ginger and all the chillies. Cook until slightly brown and oil is leaving the sides 4. Pour the tamarind pulp and sugar and salt. Mix well and cook on low heat untill the chutney becomes nice and thick, this will be around 30mins. It does gets thicker once it gets cool. 5. Cool the chutney pour it in sterilized jar and you can keep this in the fridge for 3 weeks. Enjoy with samosas or in a sandwich as a spread. Note : If you want to keep this chutney for up to a year add a cup to oil instead of 3 tablespoons of oil this will help in preservation. To get better texture use tamarind not the store bought tamarind pulp. You can find tamarind in any asian grocer. Yell out if you need help.
Nutritions

Calories
440

Sodium
27mg
1% DV

Fat
12g
19% DV

Protein
2g
4% DV

Carbs
88g
29% DV

Fiber
3g
14% DV

A pot of homemade Chicken and Rice Soup is a cozy farmhouse favorite! Made from scratch with tender chicken breasts, fresh vegetables and white rice, it's a nourishing meal that will warm you from the inside out. Add biscuits, dinner rolls, or a crusty loaf of bread to complete the satisfying, easy dinner on a chilly day.

2 bone in skin on chicken breasts
1 T canola oil
1/2 c finely diced onion
1/2 c finely diced celery
1/2 c finely diced carrots
1 clove minced garlic
1 bay leaf
2 t minced fresh thyme
2 t minced fresh rosemary
8 c chicken stock
4 c cooked white rice
2 T chopped fresh parsley
1 T fresh lemon juice
12 cups
  • Pat chicken dry with paper towels and season with salt and pepper on all sides.
  • Heat oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add the chicken and cook...
    See the full directions on my site
Nutritions

Calories
7467

Sodium
8299mg
345% DV

Fat
81g
125% DV

Protein
269g
538% DV

Carbs
1348g
458% DV

Fiber
59g
238% DV

Tuna Noodle Casserole

546

Family friendly Tuna Noodle Casserole made with a simple cheddar cheese sauce and crunchy buttery Parmesan panko breadcrumbs,

Tuna Casserole:
8 ounces wide egg noodles
5 tablespoons butter (unsalted)
5 tablespoons flour
2 1/2 cups milk (2%)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried parsley
1 cup shredded sharp cheddar
1 cup shredded white cheddar
2 pouches tuna in water
1 cup frozen baby peas
Crumb Topping:
1/2 cup panko breadcrumbs
2 tablespoons butter melted
2 tablespoons grated Parmesan
1/2 teaspoon dried parsley
6
Nutritions

Calories
517

Sodium
605mg
25% DV

Fat
30g
46% DV

Protein
20g
41% DV

Carbs
38g
13% DV

Fiber
4g
18% DV
Loading more delicious recipes

Recipe of the Day

Subscribe to newsletter

My Recipe Magic © 2018 Recipe Magic, LLC.