Steps

Dhaniya (Coriander) Chutney

1. wash and rinse the corriander and mint leaves and roughly chop them
2. combine all the ingredients in a blender
3. blend into a smooth paste (4-5 min)

Imli (Tamrind) Chutney

1. Wash the tamarind and dates and chop them into pieces, then soak them in warm water for 15-20 min
2. Add water to a large saucepan, then add the dates and tamarind. Let it come to a boil for 2-3 min
3. Add the jaggery and cook on low flame for 8-10 min. While cooking, use a big spoon to press and extract all the pulp
4. Once the mixture reduces a little and thickens add the rest of the ingredients and keep stirring for 2-3 min
5. Turn off the heat and let the mixture cool down. Once it cools down, transfer to a blender and grind for 2-3 min to make a puree out of it
6. Strain the mixture to remove all the fibers and small pieces

Steps

1. Preheat your oven to 375* F.
2. Take two garlic bulbs (you only need one for this recipe but you can save the other for another batch of salsa or try it on french bread tonight for dinner) and slice the top of the bulb off to expose the tips of all the cloves. Place the bulb on top of a piece of foil (cut side up).
   Drizzle with olive oil and then seal the foil up around the bulb.
   Place bulb directly on oven rack in the center of oven. Roast for 45 to 60 minutes.
   When you check the bulb after 45 minutes, you are hoping that bulb looks golden brown and the cloves are as soft as butter. If not, roast a little longer.
   When the garlic is done, take it out of the oven to cool.
3. Cut 1/2 of a small onion. Chop your onion nice and small.
4. Cut off the stem end and then cut the jalapeno in half length wise. Cut each halve in half again.
   This makes it easier to get the seeds and membrane out. Carefully slice out those seeds or leave them in if you're really brave and like it hot.
   Dice the jalapeno really small for this homemade salsa recipe.
5. The last thing to chop is the cilantro. Use as much or as little as you like. You can even substitue Italian parsley if you can't handle the cilantro.
   Either one will give this tomato salsa recipe a very fresh and delightful taste.
6. Get that whole bulb of garlic into the food processor.
   After you get all that garlic in the food processor,add the fire roasted tomatoes, the canned green chiles, the jalapeno peppers, the pinch of cumin, the salt, and the sugar.
7. Pulse just one or two times to get things mixed. When you feel you have the consistency the way you like it, stop.
8. Pour the salsa into your bowl and stir in the diced onion and cilantro. Cover and place in the refrigerator for an hour or more so those flavors can mingle.

Steps

heat the oil in a small frying pan and cook the garlic, onion and chilli until soft. Transfer to a blender and puree until smooth. Crumble in the fetta, Sao crackers and half of the milk, and blend until creamy and smooth. Season to taste and add more milk if mixture is too thick.

Steps

Mix well

Steps

1. Make limeade. Combine the lime juice, sugar and water, stirring to dissolve the sugar. Taste and as yourself this question: Does this limeade taste good? Adjust the flavors to balance out the sweet and sour.
2. Finish with fish sauce. Add the fish sauce and any of the optional ingredients. Taste again and adjust the flavors to your liking, balancing out the sour, sweet, salty and spicy. Aim for a bold, forward finish -- perhaps a little stronger than what you'd normally like. This sauce is likely to be used to add final flavor to foods wrapped in lettuce or herbs, which are not salted and therefore need a little lift to heighten the overall eating experience. My mother looks for color to gauge her dipping sauce. When it's a light honey or amber, she knows she's close.