Aaj Chutni Bnaty Hain

[MindFreak]

Podinay ki chutni.........



1 bunch Mint
1 oz Green Chili
1 tsp Salt

1 oz Pomegranate Seeddried (Anardana)
32 oz Yogurt
4 Tbsp Water

Gather ingredients.
Remove stems from green chilies.
Wash mint and remove leaves.
Blend together mint leaves, green chilies, salt and pomegranate seeds in an electric blender to make a paste.
Add water to make a smooth paste.
Remove from blender and mix in yogurt.

* Makes 36 ounces of chutney
* Serve in 2 or 4 ounces

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Mircho ki chutni...............



67 split green chillies
1 bunch of coriander(Cilantro)leaves
3 tbsp dried, dessicated coconut
12 tsp chilli powder
1 tsp mustard seeds
Season oil with mustard,add the green chillies, coriander
leaves chopped, redchilli powder and the coconut.
Fry for a while and then blend it into a smooth paste, adding salt to taste.
This chutney is usually used for masala puri/chat.

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Imli ki Chutni.........



3 tablespoons dried tamarind pulp
l cup hot water
1 teaspoon salt
2 teaspoons black or brown sugar
l teaspoon ground cumin
half teaspoon ground fennel
2 teaspoons finely grated fresh ginger
lemon juice to taste
pinch chili powder, optional
Put tamarind pulp in a bowl with hot water and allow to soak until water is cool. Knead and squeeze pulp away from the seeds. until it is dissolved in the water, then strain through a fine nylon sieve, pushing all the pulp through. If necessary, add a little more water to assist in getting all the pulp from the seeds. Add salt, sugar and other ingredients to the tamarind and stir to mix well. Taste and add more salt if necessary, lemon juice to sharpen the flavor and if liked, a small pinch of chili powder.

[MindFreak]

Re: Aaj Chutni Bnaty Hain

Khiray ki chutni............



1 cucumber (Khira)
2 teaspoons of salt
malt vinegar
1 teaspoon coarsely chopped ginger
1 dessertspoon parsley
1 chopped green chili
Peel and slice as finely as possible 1 cucumber . Sprinkle with 2 teaspoons of salt and allow to sweat for a while. Squeeze dry and cover with malt vinegar, add 1 teaspoon coarsely chopped ginger, 1 dessertspoon parsley ,1 chopped green chili (optional). Rest for at least an hour. This can keep for a long time if stored in a cool place and provided the ingredients remain covered with vinegar.

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Raita



Yogurt 1 cup
Salt to taste
cumin seed (zeera) 1/2 tsp
green chilis (depends how spicy you want it) 2-5

Mint 1/4 bunch
Water 2 tbsp
Garlic 1 small clove (Long)
In a blender, put in the yogurt, salt, cumin seed, mint, chilis, and water. Blend until becomes semi-thick liquid.
Serve chilled.
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Chutni or Dates



Dates 5 pieces
Fried jeera 1 tsp
Sugar 1 tsp
Salt as you tast
Water cup

Red chili 1/2 tsp
Garlic 5,6 cloves

Wash dates finely and remove hard part in it. Put all ingredients in a grinder and grind 1,2 minutes or until dates are disappear.
Serve with fruit chat.Too easy but too tasty.

[MindFreak]

Re: Aaj Chutni Bnaty Hain

Dhania ki Chutni



1 bunch corriandor leaves.45 mint leaves.67 green chilles.23 garlic cloves.1 tsp salt.1/2 tsp red chillies.
1tsp zeera.1 tbsp lemon juice.8 tbsp yougurt.
Try to take corriandor and mint leaves off the stem. Wash them along with green chillies.place them in a chopper. add all other ingredients except for yougurt.chop these ingredients until almost a paste.you can eat as it is or can add yougurt to it. you can even store this chutney in small cubes in freezer.

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Aaloo Bukhara ki Chutni




Wash the Aaloo Bukharay throughly and soak them in some water for about 2 hours.
In a saucepan add about 1/2 a cup of water, the sugar and the Aaloo Bhukaray and cook it on low heat.
Add the food color if you want the sauce to take on a reddish tinge.
When the sauce is thick and the pits have been separated from the Aaoloo Bhukaray, remove from heat and put aside to cool.
Serve as a condiment.
Wash the Aaloo Bukharay throughly and soak them in some water for about 2 hours.
In a saucepan add about 1/2 a cup of water, the sugar and the Aaloo Bhukaray and cook it on low heat.
Add the food color if you want the sauce to take on a reddish tinge.
When the sauce is thick and the pits have been separated from the Aaoloo Bhukaray, remove from heat and put aside to cool.
Serve as a condiment.
Wash the Aaloo Bukharay throughly and soak them in some water for about 2 hours.
In a saucepan add about 1/2 a cup of water, the sugar and the Aaloo Bhukaray and cook it on low heat.
Add the food color if you want the sauce to take on a reddish tinge.
When the sauce is thick and the pits have been separated from the Aaoloo Bhukaray, remove from heat and put aside to cool.
Serve as a condiment.
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Dahi ki Chutni



1/2 cup yoghurt beaten, 1 cup corriander leaves chopped, 2 green chillies, 1tsp.grated ginger
salt and sugar to taste
grind all the ingredients except yogurt to a fine paste, mix with yogurt and chill.

[MindFreak]

Re: Aaj Chutni Bnaty Hain

Imli Ki Chutni



2 green chilli chopped
half cup coriander chopped
half onion chopped
1 spoon full red chilli
salt to taste
offcourse imli ka thick pani.
Mix all above ingredients in imli ka pani....
Mix it well...
Eat it will allu ki tikiya.

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Piaz or Tamatr ki Chutni



1 large tomato
1 small red onion
1teaspoon green finally chopped chillies
1teaspoon cumin seeds
Salt to taste

teaspoon red chilli powder
1cup tomato sauce
1tablespoon mint sauce
teaspoon grown coriander
Hand full of fresh coriander
1/4 cup lemon juice
Peal and chop onion
Place in a grinder and spin until finally chopped and all of rest of ingredients expect the tomato sauce and coriander leaves and mix one all in mixer and blended together put the tomato sauce and blend for about 1 min now place the coriander in and spin for I min and in cup of lemon juice and spin for 1 more min place in bowl and eat with pakoras or samosas enjoy if you like you can place in sealed tub and place in fried of not used all and can use remaining chutney with in week.. Enjoy you chutney

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Kahjur ki Chutni



50 gm pitted dates
15 gm seedless raisins
1 tsp zeera powder
1 tsp chili powder
1 heaped tsp tamarind concentrate OR
3 tbs lemon juice
125 ml water
3/4 tsp salt
1 tsp soft brown sugar
Put all the ingredients in a blender and mix well. Seive and throw out the residue. Serve the strained chutney with kababs, tikkas.

[MindFreak]

Re: Aaj Chutni Bnaty Hain

Aam ka Achar



Mangoes - kachay pakay - raw mangoes about to get ripe 5 to 6 - diced and with skin

Achar masala: Kalongi, Zeera, Saunf, Ajwain, Maithi dana, Rai, pinch of everything
4 cloves of garlic peeled and sliced
4 to 5 green chillies
Brown sugar 4 tsp
Salt upto taste
Turmeric (Haldi)powder 1/2 tsp
Red chilli crushed 1 tsp
Water - 2 to 3 tbsp
Oil for cooking - 3 tbsp
In a skillet bring oil to heat then crackle achar masala with garlic cloves and green chillies after few mins(2 mins) add diced mangoes in it and mix it well.

Saute it until every thing get mixed then add all spices except brown sugar(Shakr) and mix it well again.Low the flame and pour few spooons of water on it and then let it cook covered on really low flame for about 15 minutes .

After 10 to 15 mins U will see that mangoes are well cooked as their pulp is soft and masala has got in to them then add sugar an mix well

Serve it with rice or roti s u like u can keep it in bottle for weeks.

Tip:You can add any vegetable u want to.but cook it well.
You can serve it cold or hot as u prefer. Try to cook it without water if mangoes are really raw then add water.
Enjoy

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Italian Dressing



1/2 cup olive oil, or safflower oil
1/3 cup mayonnaise, or plain non-fat yogurt
1/4 cup cider vinegar (Sirka)
2 Tbsp. Frontier Herbs of Italy
1 tsp. Frontier Garlic Salt
Mix all ingredients well.
Refrigerate at least two hours before serving.
Dressing is best if chilled overnight.
Great over potatoes.

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Khatti Malai Chutni



1 cup malai/slightly hung curd (at room temp)
approx 5-6 tbsp lime (Limo)juice
salt to taste
1 tbsp dried parsley
1/2 red chilli flakes
1 tbsp fresh parsley chopped
Take a bowl, add the cream, chilli flakes, dried parsley, salt and combine well.
Blend the mixture slowly till it form a smooth consistency.
Now slowly add the lemon juice and keep blending smoothly and you will find that the cream will begin to thicken.
Add lemon juice till it reaches a sour stage.
Add the chopped parsley and chill.
Serve chilled sour cream with tacos or Mexican rice.

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Mungphli ki Chutni.......................



1 cup roasted and peeled peanuts
1 small onion sliced
3 dry red chillis, de-seeded
small lemon sized tamarind (soaked in warm water for 10 minutes)
3 garlic flakes, crushed
salt to taste
3/4 cup water
1 tsp oil

For seasoning:
1/2 mustard seeds
1/2 split black gram dal
8-10 curry leaves
1/2 tsp oil

NOTE:

tamarind :- Large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys OR
Heat oil in a vessel, add the garlic and dry red chillis and stir fry for a few seconds.
Add the sliced onions and saute further for 2-3 minutes on medium heat. Turn of heat and cool.
Grind the roasted peanuts, tamarind, sauteed onions and garlic along with salt and half a cup of water.
Heat oil in a pan for seasoning.
Once hot, add the mustard seeds and once they splutter, add the split gram dal and let it turn golden brown.
Add the curry leaves and turn off heat.
Pour over chutney

[mano_billi]

Re: Aaj Chutni Bnaty Hain

yummm yummm :fr: pakore kon banaye ga

[saraah]

Re: Aaj Chutni Bnaty Hain

aray wah ..yahan tou chahtniyon ki barish ho gayi.....

billay kabhi khud b kaam kiya karo

[mano_billi]

Re: Aaj Chutni Bnaty Hain

aray wah ..yahan tou chahtniyon ki barish ho gayi.....

billay kabhi khud b kaam kiya karo

sharaah apee me choti hu na abhi :embarasse