6 महीनो तक स्टोर कर सके भेल चटनी रेसिपी | Bhel Chutney Recipe Tips & Tricks
6 महीनो तक स्टोर कर सके भेल चटनी रेसिपी | Bhel Chutney Recipe Tips & Tricks
#bhelchutney #chatni #tips&tricks
Dosto, aaj ke video me banaunge bhel ki chutney jise hum 6 mahino tak store kar sakte hai uski sari tips & tricks ke sath chatni sikhanewali hu. Ye chutney bhel ka sawad 100 gunna badha deti hai.
Learn how to make a tasty Bhel chutney recipe. I am teaching chatni with all tips & tricks in this video. Bhel is one such word that if one gets to hear, one needs to eat it. If such delight is added with unique taste invented interest in cooking, it simply makes the world more savory. Some Indian dishes regardless of how they pronounced in different parts delight tongue and soul uniquely. Call it Chaat or Bhel, it throws every mind to the culinary heaven.
आज मे आपको सिकहाने वाली हु 6 महीनो तक स्टोर कर सके भेल चटनी रेसिपी |भेल एक इंडियन स्ट्रीट फ़ूड है, जो हम सबको बहुत पसंद आता है | हम सबके मुहे मे पानी आ जाता है, उसमे बहुत सारे ऐसी सामग्री पड़ती है जो भेल को बहुत ही स्वादिष्ट बनती है | मे इस वीडियो मे सरे टिप्स और ट्रिक्स के साथ इसे सीखने वाली हु। जिसे ६ महीनो तक स्टोर करे के इसका आनंद ले सकते है। उसकी चटनी की वजह से बहुत पसंद की जाती है |
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6 महीनो तक स्टोर कर सके भेल चटनी रेसिपी | Bhel Chutney Recipe Tips & Tricks
4 must try garlic chutney recipes | 4 garlic chutney for indian street food chaats | chaat chatnis
dahi ki chatni recipe:
garlic chutney recipe:
lahsun ki chatni recipe:
vada pav chutney recipe:
dahi ki chatni recipe | dahi chutney recipe | dahi lahsun ki chutney with detailed photo and video recipe. a unique and flavoured condiment recipe made with a generous amount of garlic topped with curd or yoghurt. it is a popular spicy condiment from the rajasthani cuisine which is ideally served with roti or chapati. the chatni is loaded with spice and garlic but the addition of yoghurt balances the taste and flavour. dahi ki chatni recipe | dahi chutney recipe | dahi lahsun ki chutney with step by step photo and video recipe. chutney recipes are an integral part of indian cuisine. be it south indian or north indian, each cuisine has its own variation and set of ingredients used to make these chatni. however, the rajasthani dahi chutney recipe is a unique way of preparing the chutney due to the use of curd in it.
garlic chutney recipe | lahsun ki chatni | lahsun ki chutney with a detailed photo and video recipe. an easy and tasty flavoured chutney recipe made with a generous amount of garlic cloves and coconut. it is an ideal condiment recipe known for its sharp and spicy taste. this chutney recipe is generally served as a side dish to rice, but also an ideal condiment to most of the south indian breakfast recipes. garlic chutney recipe | lahsun ki chatni | lahsun ki chutney with step by step photo and video recipe. chutney recipes are one of the favourite condiments recipes for many indian households. basically it is a multipurpose dish which can be served with rice, dosa, idli and any breakfast recipes. hence there is a huge demand for it and can be made with myriad ingredients. one such simple and easy chutney is garlic chutney recipe known for its flavour.
lahsun ki chatni recipe | lehsun chutney | lehsun ki chutney with detailed photo and video recipe. spicy and flavoured condiment recipe made with fresh garlic pods, red chillies. it is an essential chatni recipe from the rajasthani cuisine and served with almost every dish like roti and rice. it is very simple and easy to make and more importantly has a long shelf life compared to the other traditional south indian chutney. lahsun ki chatni recipe | lehsun chutney | lehsun ki chutney with step by step photo and video recipe. chatni recipes are essential in most parts of the indian states. it is widely used for different purposes, establishing itself as a side dish to breakfast, snacks or as a base to modern curries. one such multipurpose chutney recipe is lehsun ki chatni from north-west india, used for myriad purposes.
vada pav chutney recipe | dry coconut chutney | dry chutney recipe 3 ways with detailed photo and video recipe. an easy and simple flavoured dry condiment recipe made with a combination of spices and herbs. it is mainly served as a taste enhancer with a choice of snacks like vada pav, samosa and pakoda’s but can also be served sides for lunch and dinner. there are myriad ways to prepare a dry chatni, but this post is dedicated to 3 main ways. it includes garlic chutney, coconut chatni and curry leaves chutney. vada pav chutney recipe | dry coconut chutney | dry chutney recipe 3 ways with step by step photo and video recipe. chatni recipes are perhaps one of the most underrated recipes from the rich indian cuisine. it is required by almost every snack, chaat, breakfast and even to the lunch and dinner. similar to these wet chatnis, there is a dry variant too. this plays a significant role in enhancing the taste of the snacks recipes. this post tries to cover the 3 most important all-purpose dry chatni recipes for a complete meal.
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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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lahsun ki chatni recipe | लहसुन की चटनी की रेसिपी | lehsun chutney | lehsun ki chutney
full recipe:
Music:
lahsun ki chatni recipe | lehsun chutney | lehsun ki chutney with detailed photo and video recipe. spicy and flavoured condiment recipe made with fresh garlic pods, red chillies. it is an essential chatni recipe from the rajasthani cuisine and served with almost every dish like roti and rice. it is very simple and easy to make and more importantly has a long shelf life compared to the other traditional south indian chutney.
lahsun ki chatni recipe | lehsun chutney | lehsun ki chutney with step by step photo and video recipe. chatni recipes are essential in most part of the indian states. it is widely used for different purpose, establishing itself as a side dish to breakfast, snacks or as a base to modern curries. one such multipurpose chutney recipe is lehsun ki chatni from north-west india, used for myriad purposes.
Dry peanut chutney | Peanut Chutney | Shengdana Chutney | Shegdana chutney recipe
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Dry Peanut Chutney is one of the best side dish we can enjoy with every type of meal. The best thing about it is that it can be prepared in well advance & can be kept in an airtight container. It's really helpful when we are running short of time or tooo lazy to prepare food.'
This shengdana chutney can also be the best option for the tiffin box, which can be well enjoyed with simple roti or idli, dosa, etc.
The recipe I have shown is authentic Solapuri style shengdana chutney recipe. Solapuri cuisine is famous for its hot & spicy taste. And hence this chutney is also widely loved cause of its unique spicy,sweet-sour taste.
So Guys, let's learn how to get perfect peanut chutney powder in the correct way.
Imp tips:
- Roast groudnut on medium flame by stiring it continuously to get nice brown texture. Don't burn it.
- Chutney tastes best when peanuts are roasted well.
-If you like the more spicy taste then increase the amount of red chilly powder.
- Make use of Kashmiri red chilly powder to get the nice golden reddish texture.
- Store it in an air-tight container, to maintain its freshness & crunchiness
Ingredients:
1 cup - Dry Peanuts/Groundnuts
1 tsp - Cumin seeds/Jeera
15 - Garlic Cloves
3 tsp - Red chilly powder
1/2 tsp - Salt
1 tsp - Sugar
1 tsp - Tamarind paste
Cooking oil
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#drypeanutchutney #shegdanachutney #mungfalikichutney
ಮಂಗರವಳ್ಳಿ ಚಟ್ನಿ | Pirandai Chutney Recipe | Adamant Creeper | Village food Recipe | Bone setter
Mangaravalli, Pirandai or Veldt grape is a creeper that has wonderful medicinal uses and health benefits. It is called Pirandai in tamil Adamant Creeper Devil's back bone Veldt Grape Bone setter and its botanical name is cissus quadrangularis and its called Hadjot in hindi. This creeper grows easily everywhere and can be easily grown in pots at home.
Pirandai or Veldt Grape has multiple health benefits:
It treats indigestion, Fractures and Sprains, is a best worming medicine, Treats piles, Menstrual problems and is also the best home remedy for ear pain.
Cooking Veldt Grape Chutney || Pirandai Chutney Recipe || mangaravalli chutney || Village healthy food Recipe || Wild Food
This chutney recipe tastes good with Idli,Dosa,Curd Rice
Cissus quadrangularis is a perennial plant of the grape family. It is also known asveld grape, devil's backbone, adamant creeper, asthisamharaka, hadjod,pirandai, and patah tulang (Malay).
It is probably native to Bangladesh, India or Sri Lanka, but is also found in Africa,Arabia, and Southeast Asia. It has been imported to Brazil and the southern United States.
Traditional medicine
Cissus quadrangularis has been used as a medicinal plant since antiquity. Cissus has been used in various Ayurvedic classical medicines to heal broken bones and injured ligaments and tendons. In siddha medicine it is considered a tonic and analgesic, and is believed to help heal broken bones, thus its name asthisamharaka (that which prevents the destruction of bones). The Assamese people and the Garo tribe of Meghalaya and Bangladesh have used C. quadrangularis as a medicinal plant for bone fracture.
One preliminary clinical study found a benefit in weight reduction and an improvement in the symptoms associated with metabolic syndrome in obese patients who had been given C. quadrangularis supplements. Another study found a potential synergistic effect between C. quadrangularis and Irvingia gabonensis. A weight loss supplement containingCissus quadrangularis and other ingredients including green tea, soy, selenium, chromium, and B vitamins was evaluated in an 8-week trial. The supplement helped reduce body weight by 4–8% (placebo 2.4%) a clinically significant weight ls.
Pirandai plant available at -
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