Southern Asia Homepage
Countries include:
-Bangladesh
-Bhutan
-India
-Nepal
-Sri Lanka
***For further information on each country click on that individual country's tab!
-Bangladesh
-Bhutan
-India
-Nepal
-Sri Lanka
***For further information on each country click on that individual country's tab!
Southern Asian Food
![Picture](/uploads/2/0/0/9/20094699/4403295.png?274)
Aam ki Hari Chatni
This is a classic North Indian chutney that's traditionally served with
snacks such as samosas, onion bhajis and pakoras.
1 ripe and firm green mango, peeled and roughly chopped
1 bunch coriander leaves, roughly chopped
1 small
bunch fresh mint leaves, roughly chopped
5 green chillies,
de-stemmed
juice and whole rind of 1 lemon
salt and black pepper, to
taste
1 tsp cumin seeds (dry roasted to release their
flavour)
1 tsp sugar or honey
1 small piece of ginger, roughly sliced
This is a classic North Indian chutney that's traditionally served with
snacks such as samosas, onion bhajis and pakoras.
1 ripe and firm green mango, peeled and roughly chopped
1 bunch coriander leaves, roughly chopped
1 small
bunch fresh mint leaves, roughly chopped
5 green chillies,
de-stemmed
juice and whole rind of 1 lemon
salt and black pepper, to
taste
1 tsp cumin seeds (dry roasted to release their
flavour)
1 tsp sugar or honey
1 small piece of ginger, roughly sliced
![Picture](/uploads/2/0/0/9/20094699/4393972.jpg)
Aam Kulfi
1l milk
4 tbsp sugar
1/8 tsp freshly-grated nutmeg
200g pulp from freshly-puréed, ripe, mangoes
Place the milk in a medium pan over high heat. Bring to a boil, stirring
constantly to prevent a skin from forming. Lower the heat and continue to boil
gently for about 50 minutes, or until the milk has reduced to about 400ml. Stir all the time to prevent the milk from burning.
When the milk has reduced sufficiently stir in the sugar and nutmeg along
with the mango pulp. Take off the heat and set aside to stand until completely
cool.
Divide the mixture evenly between five small (about 100ml) flan moulds or
muffin tins. Cover tightly with foil or clingfilm (plastic wrap) then place in the freezer for at least four hours.
To serve, dip the moulds briefly in hot water to release the kulfi. Turn out
onto individual serving plates, garnish with a few sliced pistachios
(optional) and serve.
1l milk
4 tbsp sugar
1/8 tsp freshly-grated nutmeg
200g pulp from freshly-puréed, ripe, mangoes
Place the milk in a medium pan over high heat. Bring to a boil, stirring
constantly to prevent a skin from forming. Lower the heat and continue to boil
gently for about 50 minutes, or until the milk has reduced to about 400ml. Stir all the time to prevent the milk from burning.
When the milk has reduced sufficiently stir in the sugar and nutmeg along
with the mango pulp. Take off the heat and set aside to stand until completely
cool.
Divide the mixture evenly between five small (about 100ml) flan moulds or
muffin tins. Cover tightly with foil or clingfilm (plastic wrap) then place in the freezer for at least four hours.
To serve, dip the moulds briefly in hot water to release the kulfi. Turn out
onto individual serving plates, garnish with a few sliced pistachios
(optional) and serve.