onion pudina chutney recipe | mint onion chutney for Indian snacks | pudina chutney with onion Punjabi style | onion mint chutney | with 20 amazing images. onion pudina chutney recipe | mint onion chutney for Indian snacks | pudina chutney with onion Punjabi style | onion mint chutney is a perfect accompaniment to any Indian snack. Learn how to make pudina chutney with onion Punjabi style. To make onion pudina chutney, combine all the ingredients and blend in a mixer to a smooth paste using approx. ¼ cup of water. Serve the onion pudina chutney immediately or store in an air-tight container in the fridge for 2 to 3 days or in the freezer for a month. A sprightly and light chutney made with a combination of aromatic mint and coriander leaves, green chillies, ginger and onions, the onion mint chutney is an invaluable tool for the Indian chef. The addition of onions is perhaps the master stroke in this pudina chutney with onion Punjabi style, that enhances the flavour of all the other ingredients. Further, the use of lemon juice balances the use of sugar well. This handy mint onion chutney for Indian snacks can be used in the preparation of several recipes including chaat, sandwiches and even parathas, apart from being served as a delightful accompaniment to many quick evening snacks. Similar to onion pudina chutney we suggest you look at our collection of 265 chutney recipes. Tips for onion pudina chutney. 1. Prefer to remove thick stems of the mint leaves as they tend to make the chutney bitter. 2. Do not wash or chop mint leaves in advance. They tend to discolour fast. 3. Lemon juice is a must to maintain the colour of the chutney. So do not skip it. 4. Health conscious people can avoid the use of sugar. If you do so, then reduce the lemon juice to 2 tsp. 5. This chutney stays fresh in an air-tight container in the fridge for 2 to 3 days and in the freezer for a month. Enjoy onion pudina chutney recipe | mint onion chutney for Indian snacks | pudina chutney with onion Punjabi style | onion mint chutney | with step by step photos.

If you have never tried pickling raisins before, you have missed something all along! It is time to try it out, right away. Very different and addictively tasty, this Kishmish ka Murabba is a unique sweet pickle made of raisins, sweetened with brown sugar and honey. The brown sugar gives the murabba an exquisite taste, which must be tried to be understood. If you are fond of sweet accompaniments, you can also try the Pineapple and Raisin Chutney , and the Grated Amla Murabba .

lachha onion recipe | laccha pyaaz | masala pickled onions | lachha onion salad | with 21 amazing images. Laccha Onions or lachha pyaaz is one such classic Indian accompaniment, of onion rings perked up with common but perpetually exciting masalas like chaat masala. Learn how to make lachha onion recipe | laccha pyaaz | masala pickled onions | lachha onion salad | This amazingly tasty masala pickled onions accompaniment is also very healthy. The sulphur compounds in onions help reduce blood cholesterol levels and also prevent clots in the arteries. The humble onion is therefore very heart-friendly. lachha onion also has allium, which increases the body’s power to fight cancer cells. They carry anti-inflammatory properties too. Lemon juice does its part, not just in boosting the flavour but also by adding the necessary vitamin C to this dish. Tips to make lachha onions: 1. Laccha Onion must be served immediately after preparation as it will release water after a while. 2. If you have to serve it later you can just cut the onions before and keep in the fridge. 3. Make sure you toss in the masalas just before serving. 4. Immersing the onion rings in ice cold water makes them crisp. Enjoy lachha onion recipe | laccha pyaaz | masala pickled onions | lachha onion salad | with detailed step by step images

onion salad recipe | raw onion salad | healthy onion salad with lemon juice and green chillies | heart friendly onion salad prevent clots in the arteries | with 9 amazing images. onion salad is a simple, tasty and quick side dish made all over India and goes well as an accompaniment with sabzis and dals. Learn how to make raw onion salad. Although it is very easy to make and uses few common ingredients, onion salad ( Onions with Lemon Juice and Green Chillies ) is an essential part of our daily meals. This is thanks to the crunchy texture and snazzy flavour of the ingredients that go into it. One thing you need to take care of is to serve the onion salad immediately after mixing, otherwise they will release water and become soggy. The best part is that all the ingredients come with a ‘nutrition inside’ tag! Onions are rich in manganese, which offers protection against cold and flu. The sulphur compounds in onion help reduce blood cholesterol levels and prevent clots in the arteries, thereby making this a very heart-friendly dish. It also has allium, which increases the body’s power to fight cancer cells. Together, the ingredients also give you Vitamin C and potassium. This detoxifying dish is also low in calories. What more can you ask for? It’s time to make this a part of your daily diet! You can also try Spicy Kachumber and Cabbage Kachumber. Enjoy onion salad recipe | raw onion salad | healthy onion salad with lemon juice and green chillies | heart friendly onion salad prevent clots in the arteries | with step by step photos.

quick carrot and capsicum pickle recipe | gajar shimla mirch ka achar | instant carrot capsicum pickle | quick Indian pickle | with 14 amazing images. To make quick carrot and capsicum pickle, combine the masala mixture, carrot and capsicum in deep a bowl and mix well. In a microwave safe bowl, add the mustard oil and microwave on high for 2 minutes. Pour the hot oil over the carrot and capsicum masala mixture and mix well. Cover it with a lid and microwave on high for 30 seconds. Cool completely, serve immediately or store in an air-tight container and refrigerate till use. Quick pickles like this always come in handy when your taste buds yearn for a bit of fun, but you don’t have the patience to make a traditional pickle that involves maturing, drying, etc. This gajar shimla mirch ka achar is a classic example of this. Although it takes very little time to prepare, this unique instant carrot capsicum pickle has a very exhilarating flavour, thanks to a masala mixture that combines a couple of seeds and spices. You can especially notice the brilliant flavours of split mustard seeds and split fenugreek seeds in this quick Indian pickle. You can make a small batch of this quick carrot and capsicum pickle and store it in the refrigerator in a dry and clean airtight container for 3 to 4 days. In the quest for quick and easy accompaniments, try the Instant Mango Pickle and the Instant Chilli Pickle too. Tips for quick carrot and capsicum pickle. 1. The carrot and capsicum strips are best when they are cut into thin strips. 2. While we have used mustard oil in this recipe as it is the best option to make pickles, if you don’t have you can opt for any other oil. 3. Ensure that the mustard oil is hot enough before you add it to the spices, so that the oil absorbs the flavours of the spices well and mix with carrot and capsicum. Enjoy quick carrot and capsicum pickle recipe | gajar shimla mirch ka achar | instant carrot capsicum pickle | quick Indian pickle | with step by step photos.

During the mango season in the summer in Punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical Punjabi recipe for making mango pickle is most popular in the region. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its Gujarati counterpart methia keri. Sun-dried mangoes used in this pickle impart a salty chewy taste and also improve the shelf life of the pickle. Alternatively, use mangoes in brine, just drain the mangoes out of the brine solution and mix them with pickling spices. This is a very simple recipe to follow. Just keep in mind the basics of pickle making - use a clean sterilised jar, see that there is no moisture and ensure that mustard oil forms a covering layer over the ingredients in the jar.

As a child, I used to stand by my mother's side when she used to pickle baby mangoes. The sight of miniature mangoes being poured into pickle jars was always a treat to watch and the baby mangoes Were fun to eat. Raw baby mangoes are approximately 12 mm. to 25 mm. (½" to 1") in size and are available just before the mango season begins i.e. before summers. You will find these at specialty vegetable vendors, so look out for them. Baby mangoes can be pickled using any mango pickle recipe or they can be preserved in brine (which is a salt solution). I personally like to preserve them in brine. The mangoes stay crisp and firm with a predominantly salty taste. You can drain out the brine preserved mangoes and combine them with pickling spices and oil to make a quick, out-of-season baby mango pickle. While brining these mangoes, be careful to retain the small stalks of the baby mangoes. They help to preserve the mangoes for a longer period. However, if you do not find baby mangoes, use raw mango pieces which taste just as good but do not look as pretty and petite.

Water pickles are a specialty of my family. My mother was known to make some astounding varieties of water based pickles. I have inherited only a few of them of which this one is my personal favourite. This pickle takes about a week to mature and can then be eaten for the next 4 to 5 weeks. It gets very sour as time passes, so you may need to add some sugar to it. One way to slow its deterioration is to refrigerate it after it has matured. Both the vegetable and the juice can be consumed. Have with Paratha, Missi Roti, Lachha Paratha, Butter Naan.

low calorie spinach raita recipe | weight loss palak raita | healthy raita for diabetics | with 19 amazing images. low calorie spinach raita recipe | weight loss palak raita | healthy raita for diabetics is a healthy and delicious way of treating yourself. Learn how to make weight loss palak raita. To make low calorie spinach raita, combine the curds and salt in a deep bowl and whisk well. Add all the remaining ingredients and mix well. Refrigerate for at least 30 minutes. Serve low calorie spinach raita chilled. Spinach raita, or palak raita, is sure to strike a chord with most Indians, as they would have relished this delightful cold raita from their childhood. Here we present to you weight loss palak raita in which you can make your choice between full fat curd and low fat curd. Commonly served with North Indian meals, this vitamin and mineral loaded healthy raita for diabetics is very easy to make, and tastes really great thanks to the mild flavours lent by black pepper and green chillies. Remember to add the sugar, even if only two pinches, as it eliminates the mild bitterness and makes the raita very pleasant to the palate. However, diabetics can avoid adding sugar. Gather substantial amounts of protein, calcium and phosphorus from curd which will help on bone strengthening process. Curd is probiotic too and thus is beneficial for a healthy digestive system. Weight-watchers can enjoy this low calorie spinach raita as a part of a meal or in between meals too. Tips for low calorie spinach raita. 1. Beat the dahi well with the help of a whisk. We are whisking the curd beacuse it enhances the texture and mouthfeel of the palak raita. 2. Add the chopped spinach. You need not blanch the spinach. All the water soluble nutrients from the spinach will leach out into the water if you blanch them. 3. Use fresh curds for better taste. Avoid sour curds. 4. Add coarsely crushed peanuts. Gives a good crunchy feel and nutty flavour. 5. Add chaat masala. If adding, then don't use jeera powder. 6. Add roasted jeera powder. Then don't add chaat masala. Enjoy low calorie spinach raita recipe | weight loss palak raita | healthy raita for diabetics | with step by step photos.

Cucumber and carrots tossed in a tangy yellow mustard flavoured spice blend. Choose bright red coloured carrots that are sweet tasting for this recipe, as they blend beautifully with the tangy marinade. This pickle is often served as a variant to a salad in several Gujarati homes. Several instant and traditional pickles are laid out at the time of lunch or dinner for the diner to take his pick. No Gujarati meal is ever complete without pickles. This pickle does not last for many days, but it is not supposed to as it is meant to be consumed with the meal so that a whole new range of pickles can be prepared for the next meal.

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.

mint coriander chutney recipe | coriander mint chutney | how to make green chutney with mint | mint coriander chutney for Indian snacks | with 19 amazing images. mint coriander chutney recipe | coriander mint chutney | how to make green chutney with mint | mint coriander chutney for Indian snacks is a sumptuous accompaniment to steamed and deep fried Indian snacks. Learn how to make green chutney with mint. To make mint coriander chutney, combine mint leaves, coriander, onion, lemon juice, sugar, green chillies and salt and grind to a smooth paste in a blender using very little water. Refrigerate and use as required. The perfect balance of flavours and colour makes this green chutney with mint delightful. Lemon juice enhances the flavours of mint and coriander and prevents discoloration of the greens. The use of sugar balances the tanginess of lemon juice. What makes this chutney unique is the use of onions. However, Jains can avoid its use. mint coriander chutney for Indian snacks is probably the most favourite Indian accompaniment. Chilas, tikkis, dhoklas etc. are considered incomplete without this chutney. Enjoy coriander mint chutney with a variety of snacks ranging from Gujarati Moong Dal Dhokla to Punjabi Aloo Tikki. This mint and coriander flavoured chutney which is great for sandwich spreads too. You can try it in Vegetable Cheese Grilled Sandwich. Tips for mint coriander chutney. 1. While buying coriander and mint leaves, look for leaves that have firm, unwilted leaves, which are vividly deep green in color with no signs of yellowing or browning. 2. Since this chutney makes use of onions, we suggest it should be stored refrigerated in an ait-tight container so it doesn’t spread the smell of onions to other foods stored. 3. Also it should be used within 2 days. 4. To increase shelf life of this chutney, store it in the freezer and use it within 7 days. Enjoy mint coriander chutney recipe | coriander mint chutney | how to make green chutney with mint | mint coriander chutney for Indian snacks | with step by step photos.

tomato onion raita recipe | onion tomato raita | pyaz tamatar ka raita | healthy onion tomato raita | with 9 amazing images. One of the most popular raitas in both North and South India, the tomato onion raita also called onion tomato raita combines the tangy taste of tomatoes with the sharp taste and juicy crunch of onions, to make a fabulous raita. Each ingredient used in the tomato onion raita is simply basic and consists of tomatoes, onions, green chillies, jeera and whisked curds. A raita is basically curds that have been whisked and flavoured with some spices or vegetables. In this case we have used onions and tomatoes in making tomato onion raita. This is a super quick and delicious tomato onion raita to make! When I the mood to eat raita, tomato onion raita is the quickest and easiest raita to make in 10 minutes. A dash of cumin seeds powder, some green chillies and a garnish of coriander go a long way in making this onion tomato raita totally irresistible. The South Indian variant includes a tempering of mustard seeds and red chillies, for a bit more spice! Enjoy this flavoursome onion tomato raita with your favourite pulao, paratha or khichdi. See why this is a healthy onion tomato raita recipe. Made from curds which help in weight reduction, good for your heart and build immunity. Tomatoes are a powerful antioxidant, super rich in vitamin C, good for heart. Tomatoes are a Pregnant women's friend and are rich in Folate or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells. While it can be had at room temperature, the tomato onion raita tastes best when served chilled because refrigeration enhances the juiciness of the tomatoes and the creaminess of the curds. You may also like to try other A raita recipes like Mint Raita and Spinach Raita. Learn to make tomato onion raita recipe | onion tomato raita | pyaz tamatar ka raita | healthy onion tomato raita | with detailed step by step recipe photos and video below.

boondi raita recipe | Punjabi boondi ka raita | easy boondi raita | chatpata boondi raita |with 21 amazing images. Punjabi boondi raita recipe | boondi ka raita | easy boondi raita | chatpata boondi raita is one of the easiest and famous raita across all the Indian states. Learn how to make Punjabi boondi raita. To make boondi raita, combine curds and approx. ¼ cup of water in a deep bowl and mix well. Add the chilli powder, chaat masala, cumin seeds powder and salt and mix well. Add the boondi and coriander and mix well. Serve the boondi raita immediately. Here is a Punjabi boondi raita that includes the fun of having your favourite namkeen too. When you have boondi on hand, it is extremely quick and easy to make. Just mix in chilled curds, spice powders and boondi, garnish with coriander and your chatpata boondi raita is ready to be served. All the spices are carefully added in the right proportions to make chatpata boondi raita. While jeera powder is a must in this raita, chilli powder can be replaced with green chilli paste. And do not miss out on the addition of the fresh herb – coriander for that ultimate Indian touch. You can serve this Punjabi boondi raita immediately if you want to enjoy the crunch of the boondi, else refrigerate for a while. Serve it with parathas, pulaos and biryanis or as a side dish to any Indian main course. Kids, adults and senior citizens all enjoy this raita in any meal. It’s a perfect accompaniment! Tips for boondi raita. 1. Take care while adding salt to raita, because the boondi also has salt in it. 2. If you like soft Punjabi boondi raita, then soak the boondi in enough water for 10 to 15 minutes, squeeze extra water and use to make the raita. 3. Ensure that you do not squeeze it too much, else the boondi might turn dry. 4. Use fresh curd for best taste and flavour. Enjoy boondi raita recipe | Punjabi boondi ka raita | easy boondi raita | chatpata boondi raita | with step by step images and video.

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.
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