Dahi Vadas are lentil dumplings topped with a spicy savory yogurt and tamarind chutney. These are great as a side dish for a formal dinner or served as a chaat. Dahi vadad are made using wash urad dal or moong dal or with a combination of both dals using different proportions of dal.

Ginger relish is very handy to have in your refrigerator for spicing up many different dishes.

Hari (Green) chutney is made with fresh cilantro (green coriander) and a variety of spices. This chutney is a must-have for every fridge. Tastes delicious with pakoras, samosas, chaat and many more popular Indian snacks. Like ketchup and other popular condiments, hari chutney can be used in a variety of different ways!

Mango powder is made from raw green mangoes that are cut, sun-dried, and pounded into powder. Mango powder is used much like lemon. But it gives food a tangy, sour taste without adding moisture. Its tart flavor is used as a souring agent in soups, dals, vegetable dishes and chutneys.

Samosas are probably the most popular Indian appetizer and are often served as hors d’oeuvres. This recipe is for traditional north Indian Samosa.

Tamarind’s acidic, juicy pulp is used to flavor a variety of foods. It is used as a souring agent in indian lentil dishes, curries and chutneys, where its flavor is more authentic than vinegar or lemon juice. Tamarind is considered a mild laxative and digestive.

This exotic sweet and sour chutney is a delicious condiment. This chutney can be called the ketchup of the east! Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vada, bhel poori, and any kind of chat. This is also delicious as a dipping sauce for French fries, as a spread over crackers, a zesty addition to a rice dish, and even as a veggie dip.

Perk up your meal with this savory chutney. This chutney is best served as a side dish with any kind of stuffed Paratha or over plain white rice.

Vegetable pulav has a mix of vegetables and spices. This is a great dish for get-togethers, especially for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal with yogurt, pickle, papadam or chutney.

Yogurt chutney is great paired with dosas and pudas. It is a great and less time-consuming variation from the more commonly used chutneys, such as coconut chutney.