Hotel Style chutney Recipe For Idli | Dosa | Mysore Bonda | Poori | Chapati | Quick Chutney Making
Hotel Style chutney Recipe For Idli | Dosa | Mysore Bonda | Poori | Chapati | Quick Chutney Making
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Lahori Fish Fry with Green Chutney Recipe in Urdu Hindi - RKK
Lahori Fish Fry with Green Chutney Recipe in Urdu Hindi - RKK
Ye hai meri lahori fish fry ki recipe. Umeed hai aapko pasand ayegi! Here is a link to the list of things I have bought from Amazon
Different varieties of chutney recipes | chutney recipes for idli dosa
Let's look at different varieties of chutney recipes for idli dosa and other breakfast or tea-time snacks today. Chutney is a must have side dish available in south indian restaurants, and prepared frequently in households. Take any breakfast or tea time snack item from south Indian restaurant , like Idli, dosa, vada, upma, poori, uttappam, Pongal, akki roti, bajji, pakoda, bonda, appam, mangalore buns etc, and you will always be served with chutney on the side! And there is not one type, but a numerous varities of chutneys available. In many places, like Murugan idli shop in Singapore, Idli and Dosa are served with four or five different chutneys. It might feel like chutney are the star dishes and idli and dosas are just on the side!
In this video, we are going to checkout four chutney recipes,
- Coriander coconut chutney recipe: Coconut chutney is king of all chutneys, and there are many varieties within coconut chutney. This recipe includes cilantro or coriander leaves as one of the main ingredients.
- Ginger chutney recipe : As the name suggests ginger is the main ingredient in this recipe. It is also called allam chutney or allam pachadi recipe, where allam means ginger in telugu. This powerfully flavored chutney from the state of Andhra is spicy, sweet, and tangy. Tamarind and jaggery balance the pungent taste of ginger. As ginger chutney has dominating flavor it tastes great with dishes with light or mild flavor like idli, dosa, especially pesarattu dosa! If you have never tasted ginger chutney then you must!
- Peanut chutney: Peanuts are the main ingredients in Peanut chutney, or shenga chutney recipe in kannada. This chutney is thick in texture, and also heavier than other chutneys. It also goes great with idli and dosas.
- Onion tomato chutney recipe: Finally, one of the tastiest chutneys – onion tomato chutney. Eat this flavorful chutney with idli, dosa or rice dishes like Pongal! If nothing, you can simply add it to plain rice and eat.
Notes:
- You can keep these chutney in the refrigerater for about 5 days safely.
- For tomato onion chutney, use ripe tomatoes. In general, ripe tomatoes are good for any recipe where tomato is supposed to become paste, smooth, puree.
- You can try replacing green chillis with dry red chillis, or vice versa. Taste will be little different but see which flavor you like better.
Ingredients:
Coconut coriander chutney:
Grated Coconut ½ cup
Roasted Channa Dal 2 tbsp
Ginger ½ inch
Green Chilli 1
Jeera/Cumin ½ tsp
Cilantro/Coriander Leaves handful
Salt as per taste
Water as required
Ginger Chutney:
Ginger 2 inch
Black Gram/Urad Dal 1 tbsp
Bengal Gram/Chana Dal 1 tbsp
Dried Red Chilli 3
Tamarind 1 inch
Oil 2 tbsp
Jaggery 1 tbsp
Salt as per taste
Water as required
Peanut Chutney:
Peanut ½ cup
Oil 2 tbsp
Garlic 2
Ginger ½ inch
Tamarind 1 inch
Green Chilli 2
Curry Leaves 6-8
Cumin ½ tsp
Grated Coconut 2 tbsp
Asafoetida pinch
Water as required
Salt as per taste
Onion Tomato Chutney/khara chutney:
Onion 2
Tomato 1
Garlic 4
Black Gram/Urad Dal 1 tbsp
Bengal Gram/Chana Dal 1 tbsp
Oil 3 tbsp
Cumin 1 tsp
Dried Red Chilli 4
Asafoetida pinch
Turmeric 1/8 tsp
Coriander leaves handful
Salt as per taste
For Tempering
Oil 3 tbsp
Mustard seeds 1 tsp
Black Gram/Urad Dal 1 tsp
Dried Red Chilli 3
Curry Leaves 10-15
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Bhel Puri Mumbai Style Recipe | Sukha Bhel | Geeli Bhel | Sev Puri | Chutneys | Chef Sanjyot Keer
What’s up guys! You know my love for street food and whenever it’s street food time on YFL, I am super excited and love to recreate these experiences for you. So here is the most awaited Mumbai style Bhel puri video first time on YFL IN 5 years. I have prepped all chutneys and everything you would want to know the perfect Mumbai style Bhel at home!
Do try the recipe and let me know how did you like it.
Cheers!
FULL WRITTEN RECIPE OF STREET STYLE BHEL PURI
Dry spicy green chutney
Ingredients:
• Fresh Coriander leaves a few leaves
• Fresh mint leaves a few leaves
• Spicy Green chillies 5-6 nos.
• Less Spicy Green chillies 10-12 nos.
• Ginger 1 inch
• Roasted chana 1/3rd cup
• Black salt 1 tsp
• Jeera powder 1 tsp
• Black pepper a pinch
• Salt to taste
Methods:
• Add all the ingredients in the mixer grinder and grind into a fine powder, as this is a dry chutney make sure not to add sought of extra water.
• You can store this sukha chutney in an airtight container and keep it refrigerated for couple of weeks.
Wet spicy green chutney
Ingredients:
• Fresh Coriander leaves ½ cup
• Fresh mint leaves 1/4th cup
• Curry leaves 10-12 nos.
• Black salt 1 tsp
• Raw mango 1 tbsp (chopped)
• Spicy Green chillies 5-6 nos.
• Less Spicy Green chillies 10-12 nos.
• Ginger 1 inch
• Roasted chana dal 1 tsp
• Salt to taste
• Ice cubes 2-3 nos.
• Water as required
Methods:
• Add all the ingredients in a mixer grinder, grind well into a fine paste, adjust the consistency by adding water, but use as less water as possible.
• Spicy green chutney is ready, you can also store it in an airtight container and refrigerate it for couple of days.
For red garlic chutney
Ingredients:
• Kashmiri red chillies 12-15 (soaked)
• Garlic 8-9 cloves
• Jeera powder 1 tsp
• Black salt 1 tsp
• Salt to taste
• Water 50 ml
Methods:
• Add all the ingredients in a mixer grinder and water as required, grind to a fine paste. Keep aside to be used later.
For sweet tamarind chutney
Ingredients:
• Tamarind (imli) ½ cup
• Seedless Dates (khajoor) 150 gm
• Jaggery 1 kg
• Jeera powder 1 tbsp
• Kashmiri red chilli powder 1 tbsp
• Dry ginger powder ½ tsp
• Black salt 1 tsp
• Black pepper a pinch
• Salt to taste
• Water 750 ml
Methods:
• Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp.
• Now, take a wok and, strain the imli pulp through a sieve and later, strain the soaked khajoor as well, further, add jaggery, and the remaining powdered spices along with salt & pepper. Switch on the flame & let the jaggery melt.
• As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally.
• Cook until the chutney has reached a thin syrup like consistency. Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down.
• Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for couple of days. Use accordingly.
For sukha bhel
Ingredients:
• Puffed rice/kurmura as required
• Bhuna hua chana
• Masala chana dal
• Peanuts
• Crushed papdi
• Boiled potatoes
• Tomatoes (chopped)
• Onions (chopped)
• Raw mango (chopped)
• Dry spicy green chutney
• Chaat masala
• Sev
• Fresh coriander
• Lemons
Methods:
• Roast the puffed rice on medium high heat until crisp, make sure the colour doesn’t change, transfer in a mixing bowl, add all the remaining ingredients and mix well.
• Serve immediately.
For geeli bhel
Ingredients:
• Puffed rice/kurmura as required
• Bhuna hua chana
• Masala chana dal
• Peanuts
• Crushed papdi
• Boiled potatoes
• Tomatoes (chopped)
• Raw mango (chopped)
• Onions (chopped)
• Chaat masala
• Wet spicy green chutney
• Red garlic chutney
• Sweet tamarind chutney
• Lemons
• Fresh coriander
• Sev
Methods:
• Roast the puffed rice on medium high heat until crisp, make sure the colour doesn’t change, transfer in a mixing bowl, add all the remaining ingredients and mix well. Adjust the quantity of chutney as per your taste.
• Serve immediately, along with a papdi. Garnish with some chopped raw mango, masala chana dal and some more sev.
For sev puri
Ingredients:
• Papdi as required
• Boiled potatoes
• Chaat masala
• Tomatoes (chopped)
• Raw mango (chopped)
• Onions (chopped)
• Fresh coriander
• Wet spicy green chutney
• Red garlic chutney
• Sweet tamarind chutney
• Sev
• Bhuna hua chana
• Masala chana dal
• Peanuts
• Crushed papdi
• Chaat masala
• Lemons
Methods:
• Place papdi over a plate, top with boiled potatoes, chopped tomatoes, onions, raw mango, fresh coriander, chutneys, sev, masala chana dal, peanuts, crushed papdi, finally squeeze some lemon juice, serve it immediately.
నిమిషాల్లో సులభంగా చేసుకొనే 6 రకాల రుచికరమైన చట్నీలు మీకోసం/6 Varieties Of Chutneys For Breakfast
Bosch Lifestyle Hand Blender:
#Chutneys
#PeanutChutney
#PalliChutney
#OnionTomatoChutney
#CoconutChutney
#RedChutney
#CirianderChutney
#GarlicChutney
#ChutneysInTelugu
#KaramChutney
Ingredients:
Pea Nut Chutney:
Pea Nuts - 1/2 cup
Green Chillies(chopped) - 2
Ginger(chopped) - 1/2 inch
Garlic Cloves(chopped) - 2
Fried Chana Dal - 1 tbsp
Tamarind Pulp - 1 tbsp
Salt to taste or 3/4 tsp
Cooking Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Red Chilli(cut) - 1
Curry Leaves - 1 sprig
Onion Tomato Chutney:
Cooking Oil - 2 tbsp
Urad Dal - 1tbsp
Onions(chopped) - 2 big size
Red Chillies(cut) - 5
Garlic Cloves(chopped) - 10
Tomatoes(chopped) - 3 medium size
Coriander Leaves(chopped) - 1 tbsp
Tamarind Pulp - 1 tbsp
Salt to taste
Mustard Seeds - 1/4 tsp
Urad Dal for tempering - 1/2 tsp
Chana Dal - 1/2 tsp
Red Chillies(cut) - 1
Curry Leaves - 1 sprig
Coconut Chutney:
Coconut(chopped) - 1/2 cup
Fried Chana Dal - 3 tbsp
Green Chillies(chopped) - 2
Ginger(chopped) - 1 inch
Garlic Cloves - 1
Tamarind Pulp - 1 tbsp
Salt to taste or 3/4 tsp
Cooking Oil - 1 tsp
Mustard Seeds - 1/4 tsp
Urad Dal - 1/2 tsp
Red Chilli(cut) - 1
Curry Leaves - 1 sprig
Some Coriander Leaves
Red Chutney:
Onion(chopped) - 1 medium size
Red Chillies(cut) - 5
Coconut(chopped) - 1 tbsp
Garlic Cloves(chopped) - 5
Fried Chana Dal - 2 tbsp
Tamarind Pulp - 1 tbsp
Salt to taste or 1 tsp
Cooking Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Urad Dal - 1/2 tsp
Chana Dal - 1/2 tsp
Red Chilli(cut) - 1
Curry Leaves - 1 sprig
Coriander Chutney:
Cooking Oil - 2 tbsp
onion(chopped) - 1 small size
Ginger - 1/2 inch
Garlic Cloves - 2
Green Chillies(chopped0 - 2
Coriander Leaves(washed & chopped) - 2 cups
Coconut(chopped) - 2 tbsp
Salt to taste or 1/2 tsp
Mustard Seeds ; 1/4 tsp
Urad Dal - 1/2 tsp
Red Chilli(cut) - 1
Curry Leaves - 1 sprig
Garlic Chutney:
Cooking Oil - 2 tbsp
Onion(chopped) - 1/2 medium size
Garlic Cloves(chopped) - 20
Red Chillies(cut) - 5 to 6
Tomatoes(chopped0 - 2
Salt to taste
Tamarind Pulp - 1 tsp
Mustard Seeds - 1/4 tsp
Urad Dal - 1/2 tsp
Asafoetida Powder - 1 pinch
Red Chilli(cut) - 1
Curry Leaves - 1 sprig
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The following are my favourite Amazon kitchen essentials which are using regularly for my Channel and my amazon shop link is given below:
Kitchen Essentials:
1. Ice cream colourful mould:
2. Herbal Scissors:
3. Ice cream scooper:
4. Silicone spatula:
5. Silicone oil brush:
6. Marble Roti maker with wooden roller:
7. Blender:
8. Marble Mortar and Pestle set:
9. Small pouch sealing clips:
10. Large pouch sealing clips:
11. Small Tadka pan: :
12. Restaurant style Copper bowl:
13. Grill pan:
14. Parchment paper:
15. Non-Stick Flat Tawa:
16. Transparent Oil dispenser: :
17. Ceramic Oil dispenser:
18. Triangular Wooden Jar set with tray and spoon:
19. Neem wood masala spoon set:
20. Wooden serving bowl:
21. Revolving Spice Rack (masala box):
22. Wooden Spatula:
23. Wooden Masher:
24. Black and Red non-stick cookware:
25. Black heatproof spatula:
26. Colored plastic mixing bowl:
27. Stainless Steel Whisk:
28. Stainless Steel deep fry strainer:
29. Design Knife:
30. Mixing bowl 1500 mL:
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Venkatesh Bhat makes Andhra tomato chutney | thakkali pachadi
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