dahi wali hari chutney recipe | mint curd onion chutney | Indian style dahi chutney | dahi wali green chutney | with 24 amazing images.
dahi wali hari chutney recipe | mint curd onion chutney | Indian style dahi chutney | dahi wali green chutney is a perfect accompaniment to most Indian snacks. Learn how to make mint curd onion chutney.
To make dahi wali hari chutney, combine all the ingredients, except the curds and blend in a blender to a smooth paste using a little water. Transfer the chutney to a bowl, add the curds and mix well. Refrigerate the dahi wali hari chutney and use as required.
Everyone has their own recipe of green chutney – while some make it with coriander only, the others make it with a combination of coriander and mint. In this dahi wali green chutney, we have used both the green along with onions for an additional flavour boost. Nothing can beat the visual appeal and taste of this homemade chutney.
Of course the hints of green chillies and ginger cannot be missed out in this Indian style dahi chutney. Moreover, the lemon juice and sugar will complement each other in flavour and maintain the colour of the chutney.
This mint curd onion chutney can be served with a variety of snack like corn methi kebab to Nylon khaman dhokla and even used as a spread to make appetizing wraps and rolls. The tongue-tickling flavour and the aroma of the fresh herbs in this chutney is thoroughly enjoyable!
Tips for dahiwali pudina ki chutney. 1. For best flavour, only make use of fresh curd. 2. This chutney stays fresh for one day only.
Enjoy dahi wali hari chutney recipe | mint curd onion chutney | Indian style dahi chutney | dahi wali green chutney | with step by step photos. A most unusual combination of ingredients blooms into a memorable starter, which is sure to become the centre of attraction at your party. Cooked and mashed colocasia is combined with a rich almond paste and other flavourful ingredients, and grilled till perfectly golden brown all over. You are sure to enjoy the unique texture and intensely rich flavour of the Badam Aur Arbi ke Kebab.
Peri peri or piri piri is a fiery variety of chilli pepper also known as the African bird’s eye chilli! It is combined with other spices and herbs to make the famous Peri Peri Sauce and Peri Peri Spice Mix.
In this tongue-tickling recipe, we have deep-fried potato slices and tossed them with lip-smacking Peri Peri Masala, made easily at home with handy ingredients like chilli powder, red chilli flakes, and common spices and herbs.
Peri Peri Potato Chips really shakes awake your taste buds, and you can’t resist the temptation to pick another piece from the bowl. You need to make sure you sprinkle the masala as soon as the potatoes are deep-fried, so that they stick well to the potatoes.
Also try other potato-based crunchy-munchies like the Faraali Potato Wafers and Greek Style Potatoes . hari mirch fry recipe | Indian mirchi fry | instant green chilli fry | masala hari mirchi | with 11 amazing images.
hari mirch fry recipe | Indian mirchi fry | instant green chilli fry | masala hari mirchi is a yummy, spicy accompaniment is sure to jazz up any meal with its spiky flavour and tantalising aroma! Learn how to make Indian mirchi fry.
To make hari mirch fry, remove the stem and slit the green chillies lengthwise using a sharp knife. Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for 2 minutes. Add the coriander-cumin seeds powder, chilli powder, lemon juice and salt, mix well and cook on a medium flame for 30 seconds. Serve hot.
Light green chillies are sautéed in oil and perked up with everyday ingredients like dhania-jeera powder and chilli powder is instant green chilli fry. A dash of lime juice helps to boost all the other flavours, making the masala hari mirchi an unbeatable tongue-tickler!
These instant green chilli fry are often served as a bite on with snacks like Vada Pav, Kaanda Bhajji Pav , Ganthias, Moong Dal Pakoda etc. and are also a part of the Gujarati thali; which is a set meal of farsans, main courses and desserts.
Tips for hari mirch fry. 1. Use the light green chillies as they are less spicy. But if you want it spicier, you can use medium spicy green chillies. 2. Use a broad pan for this recipe as sauteeing is easier and uniform. 3. Do not over sautee after adding lemon juice at step 3, else the lemon juice might lend a bitter flavour.
Enjoy hari mirch fry recipe | Indian mirchi fry | instant green chilli fry | masala hari mirchi | with step by step photos. lehsuni matki palak tikki recipe | healthy matki tikki for weight loss | Indian matki cutlet | matki che vade | with 36 amazing images.
lehsuni matki palak tikki recipe | healthy matki tikki for weight loss | Indian matki cutlet | matki che vade is a tasty and nourishing snack. Learn how to make healthy matki tikki for weight loss.
To make lehsuni matki palak tikki, combine the matki with 1 cup of water and little salt in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the matki is tender. Allow it to cool slightly and blend in a mixer to a coarse mixture. Combine all the ingredients, including the matki mixture and little salt, in a deep bowl and mix well. Divide the mixture into 10 equal portions and shape each portion into a 50 mm. (2?) diameter thin flat, round tikki. Heat a non-stick tava (griddle) and grease it using ½ tsp of oil. Cook each tikki, using ¼ tsp of oil, till they turn golden brown in colour from both the sides. Serve immediately with healthy green chutney.
Healthy matki tikki for weight loss is nothing short of magic for garlic lovers. Sprouted matki, though hardly used in routine cooking, is a storehouse of nutrients like protein, fibre, calcium, phosphorus and magnesium. This delectable tikki is a great way to use this wonder ingredient.
These toothsome Indian matki cutlet also feature heart-friendly, cholesterol-lowering garlic and spinach, which helps build immunity along with lending ample amount of vitamin A and folic acid. To avoid losing these key nutrients, make sure you cook the matki in a covered pan.
Each matki che vade with 67 calories is a satiating snack which can be enjoyed by diabetics and weight watchers as well as heart patients. Two tikkis served with healthy green chutney is the suggested serving size.
Tips for lehsuni matki palak tikki. 1. Cooking of matki sprouts using exact water proportion is very important. 2. Blending of the cooked matki sprouts into a coarse mixture is very important to get the best taste and texture. 3. Instead of spinach you can also use methi leaves or coriander. 4. Instead of green chilli paste you can use chopped green chillies. 5. Instead of ginger paste you can also use chopped ginger.
Enjoy lehsuni matki palak tikki recipe | healthy matki tikki for weight loss | Indian matki cutlet | matki che vade | with step by step photos. fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter | with 28 amazing images.
fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter is a party starter be it for kids or adults. Learn how to make crunchy veggie balls.
To make fried vegetable balls, combine the plain flour and approx. ¾ cup of water in a deep bowl, whisk well and keep aside. Heat the oil in a broad non-stick pan, add the green chillies and ginger- garlic paste, mix well and sauté on a medium flame for 30 seconds. Add the french beans and capsicum and sauté on a medium flame for 5 to 7 minutes. Add the chilli powder and soy sauce, mix well and sauté on a medium flame for 30 seconds. Add the potatoes, green peas and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Cool slightly. Divide the mixture into 16 equal portions and shape each portion into a ball. Dip each ball into the prepared plain flour-water mixture so that it is evenly coated on all the sides. Roll it in bread crumbs till they are evenly coated from all the sides. Heat the oil in a deep non-stick pan and deep-fry a few balls at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup.
Fried mixed veg balls are an ever-popular starter. Made of a large assortment of veggies, ranging from potatoes to beans and capsicum, this yummy starter is excitingly flavoured with spices and soy sauce.
Deep-frying the veggie mix with a coating of plain four batter and bread crumbs gives this Indian starter an enticingly crunchy top layer, which slowly gives way to a succulent and spicy filling as you bite into it.
Crunchy veggie balls can be relished hot and fresh, with tomato ketchup. For adults a spicy Schezuan sauce or any other spicy hot sauce would be a good accompaniment.
Tips for fried vegetable balls. 1. To reduce cooking time, you can boil green peas and potatoes in a microwave. 2. To make plain flour-water mixture, add water gradually. The quantity of water often depends on the quality of the flour. The batter should be lump free and not very thick nor very thin. 3. You can roll the balls and refrigerate for 4 to 6 hours. Remove them from the refrigerator 2 to 3 minutes before frying. 4. While rolling the balls, always dip them in the maida mixture with one hand and roll in bread crumbs with the other hand. This way you will get evenly coated balls and there will be less mess.
Enjoy fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter | with step by step photos. An exquisite vegetarian variant of the famous hyderabadi shikampuri kebabs, these have been prepared with a fine blend of mashed vegetables, khoya and aromatic spices. Enticingly topped with makhani gravy, this kebab roll will make you feel like royalty.
Perfect choice for a grand garden party, especially on a pleasant winter’s day, the Vegetable Shikampuri Kebab will pamper the diners and make them feel like kings and queens. Yes, that is how luxurious this kebab is. Although cooked simply on a tava with just a little oil, it still emanates a very rich feeling due to the combination of coarsely mashed veggies with khoya, paneer, browned onions and an assortment of flavour enhancers like mint, coriander, spice powders, pastes and aromatic whole spices too.
Close your eyes for a moment and imagine how luscious would be a mixture of curd and grated cottage cheese. This creamy dip delivers perfectly to your expectations.
Add to this the peppy impact of olives, garlic and pepper and you have a top-class dip in front of you. Enjoy the Cottage Cheese and Olive Dip with your favourite chips , crackers or monaco biscuits . dahiwali pudina ki chutney recipe | dahiwali hari chutney | Indian mint yogurt chutney | curd mint chutney | with 24 amazing images.
dahiwali pudina ki chutney recipe | dahiwali hari chutney | Indian mint yogurt chutney | curd mint chutney is a perfect accompaniment to Indian snacks. Learn how to make dahiwali hari chutney.
To make dahiwali pudina ki chutney, combine all the ingredients, except the curds and blend in a blender to a smooth paste using a little water. Transfer the chutney to a bowl, add the curds and mix well. Refrigerate the dahiwali pudina ki chutney and use as required. A super-light and super-easy chutney, brimming with the fresh flavours of mint and coriander, the Dahiwali Pudina ki Chutney is a perfect addition to your kebab and tikki platter.
Curd mint chutney is a variation to pudina chutney. This peculiar accompaniment, is however, made a combination of mint leaves and coriander. With an alluring green hue and strong hints of onion, it goes well with most Indian starters, and being light in nature it complements spicy, deep-fried starters very well indeed.
The curd and lemon juice give the Indian mint yogurt chutney a peppy tang, while ginger gives it an earthy touch. Sugar helps to balance the flavour of the chutney, while lemon juice helps retain the vibrant colour.
This chutney never fail to impress the guests. Serve dahiwali hari chutney with scrumptious Paneer Amritsari Tikki and Oats Moong Dal Tikki.
You can also try the mint chutney, a variant without curd.
Tips for dahiwali pudina ki chutney. 1. For best flavour, only make use of fresh curd. 2. This chutney stays fresh for one day only.
Enjoy dahiwali pudina ki chutney recipe | dahiwali hari chutney | Indian mint yogurt chutney | curd mint chutney | with step by step photos. A Creamy Sun-Dried Tomato and Herb Dip without cheese or cream! No, we are not joking! The low-fat cream cheese used in this recipe is so lusciously creamy that your palate will be fooled into the same pampering experience of gorging on high-fat dips, albeit with a low-fat twist! Enjoy this tangy, herby, spicy dip with vegetable strips.
Curd-based dips are quite versatile. Their creamy texture and tangy flavour make them suitable to serve with any snack, be it toasted bread, cream cracker biscuit or cucumber strips
Here is a really exciting curd-based dip, which combines snazzy ingredients like jalapenos, olives and sun-dried tomatoes. A seasoning of mixed herbs adds to the exoticness of the Creamy Thick Curd Dip using Jalapenos, Olives and Sun-Dried Tomatoes, making it a good option to serve with toasted bread, as a starter for parties . Hara chana when combined with paneer and flavoured with garam masala makes a delicious kebab that everyone is sure to love!
Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | with 35 amazing images.
Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | is a patent pickle which features in Marwari thali. Learn how to make aam aur kabuli chana ka achar.
To make Marwari aam aur kabuli chane ka achar, combine the grated mango, turmeric powder and salt and leave aside for 30 minutes. Squeeze out all the mango water using a muslin cloth and keep aside. Keep the grated mango aside separately. Soak the Kabuli chana and fenugreek seeds in the mango water overnight. Refrigerate the grated mango. Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked Kabuli chana mixture with the grated mango. Mix well. Heat the mustard oil. Cool it and add to the prepared mixture. Bottle the pickle in a sterilised glass jar. The pickle is ready to eat after 3 to 4 days. Store it a cool dry place for upto 1 year.
The summers in India are quite unbearable, but they have a saving grace - the mango season. Everyone looks forward to the yearly mango crop and housewives get busy blending the myriad spices needed for a whole year's supply of mango pickles. As pickles are an essential feature of the Indian menu, new and more innovative varieties come up from time to time. Indian chana chole achar is one such example.
This aam aur kabuli chana ka achar is of a tongue tickling grated mango and chick pea pickle combined judiciously with whole and powdered spices. The chick peas in this recipe takes on a sour salty flavour as they are soaked in raw mango water.
The use of Indian spices gets exceptionally highlighted in this tempting pickle. Like all oil based pickles, this Marwari mango pickle has a shelf life of upto one year, but surely it will be eaten up much before that.
Tips for Marwari aam aur kabuli chane ka achar. 1. Mustard oil can be replaced with any oil of your choice. 2. Remember to heat the oil very well. This helps to increase the shelf life of the pickle. 3. But you need to cool the oil before adding. 4. Remember to marinate the pickle for 6 to 7 days to enjoy its true flavours. 5. This pickle has to be stored refrigerated in a glass bottle.
Enjoy Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | with step by step photos.
Punjab meets mexico in this innovative roll, where the simple paneer tikkas have been given a mexican touch by adding cocoa to the marinade! finish by adding sour cream, to add a lovely tangy taste to the roll. The interplay of flavours in this roll makes it unforgettable.