• Dried plums (aaloo bukharay) 1/4 kg
• Water 2 cups
• Sugar 1/2 cup or to taste
• Salt To taste
• peppers(ground) To taste
• Red chilli powder To taste
• Vineger 1/2 cup
• Red food colour(optional) One pinch

• 2 md Onions, peeled
• 2 c [nonfat] plain yoghurt
• 1 ea Lemon juice or rice vineger
• 1 ea Sugar
• 1 ea Pepper to taste
• 2 tb Ground cumin seeds
• 2 tb Ground coriander seeds
• 1 t Garam masala
• 1/2 To 3/4 tsp cayanne pepper or Chili paste
• 2 ts Fresh ground ginger and Garlic paste
• 1 ea Chopped cilantro to taste
• 1/2 ts Turmeric

• 1/4 pound tamarind pulp
• 1 teaspoon salt
• 1/4 teaspoon red chile powder
• 2 teaspoons sugar
• 1/2 cup water

1. Soak Tamarind in hot water for about one hour. Drain the tamarind and grind it in a mortar and pestle.
2. If its already ground, then just mash it and mix other ingredients.

• 1 cup yogurt, plain
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, freshly grated

1. In a mortar and pestle, mix the garlic and ginger together.
2. Transfer to a bowl and add yogurt and mix well.

• 1 bunch Mint
• 1 oz Green Chili
• 1 tsp Salt
• 1 oz Pomegranate Seed-dried
• 32 oz Yogurt
• 4 Tbsp Water

• 1 tablespoon oil
• 2 cups red chillies
• 1 3/4 cans coriander seeds
• 4 tablespoons cumin seeds
• 1 1/2 tablespoons fenugreek seeds
• 1 1/2 tablespoons black peppercorns
• 1 1/2 tablespoons brown mustard seeds
• 2 teaspoons ground turmeric
• 2 teaspoons Bengal gram dal -- picked over & rinsed (yellow split peas, channa dal)
• 2 teaspoons red gram dal (pigeon peas, toor dal) -- picked over & rinsed
• 2 teaspoons poppy seeds
• 2 large sticks cinnamon bark
• a few curry leaves

In a heavy saucepan, dry-roast all the other ingredients until they each give off a strong aroma. (However, do not roast the ground turmeric.)

Place all the ingredients in an electric blender or food processor. Blend into a fine powder.

Store in an airtight container and use as required.

• 2 1/2 cups coriander seeds
• 1 1/2 cups red chillies
• 1/2 cup black peppercorns
• 3/4 cup red gram dal (pigeon peas, toor dal) -- picked over & rinsed
• 4 tablespoons Bengal gram dal -- picked over & rinsed (yellow split peas, channa dal)
• 1/2 tablespoon cumin seeds
• 1 teaspoon ground turmeric
• 1 small bunch curry leaves

Place all the ingredients in an electric blender or food processor. Blend into a fine powder.

Store in an airtight container and use as required.

• 2 cups Cider vinegar
• 1 medium Onion -- finely chopped
• 1/2 cup Water
• 1 tablespoon Ground ginger
• 2 teaspoons Grated orange peel
• 1 1/2 teaspoons Salt
• 1/2 teaspoon Cinnamon
• 1 Garlic clove -- minced
• 1/4 teaspoon Dried red pepper flakes
• 3 cups Firmly packed golden brown -- sugar
• 2 small Bartlett pears -- cored and
• 1 large Granny Smith apple -- cored diced
• 2 cups Cranberries
• 1/2 cup Dried currants