4 Ingredient - Simple & Easy Mint Chutney | Mint & Coriander Chutney |
This simple and easy freshly homemade mint chutney will be an added bonus to your indian nights in. Refreshing and cool with a hint of spice makes this the perfect relish to team up with your kebabs, poppadoms and curries.
This recipe is Vegetarian, Vegan, Gluten Free and Keto Friendly!
Healthy and easy to make at home.
Ingredients:
Yoghurt - natural or greek style, as much or as little as you like ????
1 bowlful or good handful of fresh mint leaves
1 bowlful or good handful of fresh coriander leaves with stalks
4 green chillies (or as per taste)
1 tspn salt
Enjoy ???? & Happy Eating!
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ALOO TIKKI AND CORIANDER CHUTNEY- Quick And Easy | Nargis’ Kitchen
Hi Everyone!
Welcome back to my Channel. Here’s a quick and easy recipe for you all. Please let me know what you think in the comments section below. And also comment what recipes you’d like to see!
Ingredients:
- 8 Medium Potatoes
- 2 Medium Onions
- Half bunch of fresh coriander
- Pomegranate seeds
- 2 tsp of Salt
- 1 heaped tsp of chilli flakes
- 1/2 tsp of chilli powder
- 1/2 a lemons juice
- 2 cups of gram flour & 1/2 tsp salt (besan)
- Oil to fry
For the chutney:
- 1 Cup of Fresh Coriander
- 4 Green Chillis
- 3 Cloves of Garlic
- 1/2 cup of plain yoghurt ( I Use Pakeeza)
- 1 tsp Salt
- 2 tsp Pomegranate Seeds
- Couple tbsp’s water
-
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@letschitandchaat ????
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Thankyou, see you soon ???? x
कुरकुरी आलू चाट | Crispy Laccha Aloo Tikki Chaat | Aloo Roastie Chaat | Kunal Kapur Navratri Recipe
Hi everyone! Aaj ki recipe is for all the chaat lovers who are fasting this Navratri. This recipe is filling, yummy and absolutely satvik and it'll help in keeping your cravings away for a good 2-3 hours
Do try out my aloo ki tikki chaat recipe and let me know in the comments if you liked it! Stay tuned for more interesting recipes on my channel.
#AlooTikkiChaat #AlooRoastieChaat #आलूचाट #SnacksRecipes #ChefKunalKapurRecipes #KunalKapurRecipes #KunalKapur #ChefKunal #KunalKapoor #AppetizerRecipe #Navratri2022 #VratRecipe #ChaatRecipe #Navratri2023
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Prep time - 30mins
Cooking time 45mins
(Serves 4)
INGREDIENTS:
FOR LACCHA ALOO
Potato (raw, grated thick & long) - 4cups
Cumin (roasted) - 2tsp
Green chilli chopped - 2tsp
Ginger chopped - 2tsp
Sendha namak - to taste
Pepper powder - ½ tsp
Coriander chopped - a handful
Singhara ka atta - 3tbsp
Oil/Ghee - for frying
FOR SWEET CURD (MEETHI DAHI)
Curd (thick) - 1cup
Sugar - 2tbsp
Sendha Namak - a pinch
FOR KHATTI MEETHI CHUTNEY
Water - 3cups
Anardana powder - ½ cup
Ginger grated - 1tsp
Roasted cumin pounded - 1tbsp
Sendha Namak - to taste
Black pepper powder - ½ tsp
Gur grated - ½ cup
For the Complete Written Recipe -
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Check out other chaat recipes on my channel below ????????????????
???? Raj Kachori दिल्ली वाली | चटपटी राज कचौरी:
???? Aloo Chaat कुरकुरी आलू चाट:
???? Palak Patta Chaat पालक पत्ता चाट:
???? Aloo Tokri Chaat | Aloo Lachha Tokri Chaat Recipe:
???? Moong Dal Ke Pakode | Moong Dal Pakori Chaat:
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Time Stamps:
00:00 Introduction
00:36 Aloo Laccha Masala
02:29 Meethi Dahi Recipe
03:14 Khatti - Meethi Chutney Recipe
05:10 Kurkuri Aloo Tikki
07:07 Plating Recipe
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Hi, I am Chef Kunal Kapur and this is my space, my channel. Subscribe & Together let's cook.
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Aloo Tikki Makhani Sizzler Recipe | Veg Sizzler Recipe | Chef Sanjyot Keer
Full written for aloo tikki makhani sizzler
Prep time: 15-20 mins
Cooking time: 30-35 mins
Serves: 3-4 sizzlers
For aloo tikki
Ingredients:
Butter 1 tbsp + oil1 tsp
Ginger 1 tbsp (chopped)
Green chillies 2-3 nos. (chopped)
Green peas 1/3rd cup
Powdered spices:
Turmeric powder 1/4th tsp
Coriander powder 1 tsp
Red chilli powder 1 tsp
Jeera powder 1 tsp
Aamchur powder 1tsp
Garam masala 1 tsp
Black pepper powder 1/4th tsp
Potatoes 4-5 medium size (boiled)
Salt to taste
Poha (flattened rice) ½ cup
Fresh coriander 2 tsp (chopped)
Lemon juice 1 tsp
For slurry:
Refined flour ½ cup
Corn starch ½ cup
Salt & pepper to taste
Water as required
Refined flour to coat
Bread crumbs to coat
Oil for deep frying
Methods:
Set a pan on medium heat, add oil & butter, green peas, green chillies and ginger, sauté them for 1-2 minutes.
Add powdered spices, mix and sauté for few seconds on low flame, switch off the flame, and grate the potatoes directly in pan, add salt to taste, switch on the flame and keep it on medium heat, mix and cook for 2-3 minutes.
Transfer it in a bowl. Wash the poha with water and rest for 4-5 minutes to soften, keep it aside to add in aloo mixture.
further add, soften poha, freshly chopped coriander leaves and lemon juice, mix and combine well.
Grease your palm with oil, take a spoonful of mixture and shape in medium size aloo tikki.
make slurry by adding refined flour, cornstarch and Salt & pepper to taste, mix well and add water to make a semi thick slurry.
coat the tikki with refined flour and pat to remove excess flour, then dip it in the slurry and coat it well, further coat it with dry seasoned bread crumbs (add salt & black pepper to taste), pat & shake to remove extra crumbs. Follow the same step to coat each aloo tikki.
Set oil for deep frying on medium high heat and fry the tikkis until they are crisp and golden brown.
For makhani sauce
Ingredients:
for makhani puree
Oil 1 tbsp
Whole spices:
Jeera 1 tsp
Hari elaichi (Green cardamom) 3 nos.
Tej patta (bay leaf) 1 no.
Onions 2 medium size (sliced)
Sabut Kashmiri lal mirch 4-5 nos.
Ginger 1 inch
Garlic 12-15 cloves
Tomatoes 1 kg (roughly diced)
Powdered spices:
Red chilli powder 1 tsp
Turmeric powder 1/4th tsp
Garam masala 1 tsp
Kasuri methi 1 tsp
Sugar 1 tsp
Cashew nuts 10-12 nos.
Salt to taste
Butter 2 tbsp
Water 500 ml
For tadka:
Butter 1 tbsp + oil 1 tbsp
Garlic 1 tbsp (chopped)
Ginger 1 inch (chopped)
Green chillies 2-3 nos. (slit)
Onions 1 medium size (chopped)
Kashmiri red chilli powder 1 tbsp
Sugar 1 tsp
Hot water as required
Fresh cream 1/4th cup
Garam masala 1 tsp
Kasuri methi 1 tsp
Fresh coriander leaves 1 tbsp (chopped)
Methods:
Set a wok, add oil, and he rest ingredient for puree, mix well and cook on medium high flame for 10 minutes.
Add water, cover and cook on medium flame for 15 minutes.
Switch off the flame to cool down to room temperature.
Transfer the mixture to a grinding jar and grind to a fine puree, strain and keep aside.
For tadka, set a wok on medium heat, add butter + oil, garlic, ginger, green chillies and onions, cook until the onions are translucent.
Low down the heat and add Kashmiri red chilli powder and sauté briefly for 10 seconds, immediately add the pureed gravy and sugar, stir and cook well.
Add hot water as required to adjust the consistency of the gravy/sauce, stir and cook well for 5-6 minutes on medium flame.
Now add fresh cream, garam masala, kasuri methi and freshly chopped coriander leaves, mix well and adjust the seasoning as per your taste. Makhani sauce is ready.
For jeera rice
Ingredients:
Ghee 1 tbsp
Jeera 1 tbsp
Cooked rice 4 cups
Salt to taste
Fresh coriander leaves 1 tbsp (chopped)
Methods:
Set a wok on medium high heat, add ghee and jeera, add the cooked rice & salt to taste, toss well and add some freshly chopped coriander leaves, toss well and the jeera rice is ready.
For sautéed veggies
Ingredients:
Oil 1 tsp + butter 1 tbsp
Garlic 1 tbsp (chopped)
Veggies:
French beans 1 cup
Carrots 2 nos. (batons)
Red chilli flakes 1 tsp
Salt & Black pepper powder to taste
Sugar a pinch
Lemon juice 1 tsp
Light soy sauce 1 tsp (optional)
Methods:
Set a wok, add oil & butter, add garlic, stir for 1-2 minutes on low flame.
Further, add the veggies, and the remaining ingredients, stir and cook for 1-2 minutes on high heat.
Sautéed veggies are ready.
Assembly
Ingredients:
Sizzler pan
Cabbage leaves
Crispy aloo tikki
Jeera rice
Caramelized onions
Sautéed veggies
Makhani sauce
Methods:
Heat the sizzler plate until its smoking hot.
Spread the cabbage leaves over the smoking hot sizzler pan.
Place the jeera rice, sautéed veggies, caramelized onions, over the sizzler pan, place the crispy aloo tikki over the rice and finish by pouring the hot makhani sauce. Add few pieces of cold butter on the sizzler plate below the cabbage so the pan to give the sizzling sound.
Your aloo tikki Makhani sizzler is ready to be served, serve them immediately and recreate your restaurant experience back at home.
Chetna's Coriander Chutney Potatoes (Alu Chaat) | At Home With Us
Chetna Makan makes the ultimate Indian street food with her spicy and sour potatoes or alu chaat. Her version gets the heat and the tangy notes from two chutneys: coriander peanut and ginger and chili. This dish can be served as a starter, snack, side dish, or main course. The choice is yours! GET THE RECIPE ►►
For more of Chetna's delicious recipes visit her channel @FoodwithChetna
PREP TIME: 45 minutes
COOK TIME: 15 minutes
SERVES: 4
INGREDIENTS
Sour & Spicy Potatoes:
4 potatoes, such as Maris Piper, Desiree, or Yukon Gold (2 pounds 4 ounces) in total, peeled and cut into 1-inch pieces
4 tablespoons Coriander Peanut Chutney (see below)
100 milliliters plain whole-milk yogurt, lightly whisked
Pinch chili powder
2 tablespoons Ginger & Chili Chutney (see below)
1/4 teaspoon chaat masala
2 to 3 teaspoons fine sev
Handful of fresh pomegranate seeds
Table salt
Coriander Peanut Chutney:
30 grams (1 ounce) raw, blanched peanuts
1 small white or red onion, roughly chopped
2 garlic cloves, roughly chopped
2 green chiles, roughly chopped
40 grams (1½ ounces) fresh coriander (cilantro) leaves
20 grams (¾ ounces) fresh mint, leaves picked (stalks discarded)
1 teaspoon granulated sugar
1/2 teaspoon table salt
Juice of ½ lime
75 milliliters (5 tablespoons) water
Ginger & Chili Chutney:
3 tablespoons rapeseed oil, divided
100 grams (3½ oz) fresh root ginger, peeled and thinly sliced
10 dried red chiles
75 to 90 milliliters (5 to 6 tablespoons) water
80 grams (2¾ oz) jaggery, grated
2 tablespoons tamarind paste
1/4 teaspoon table salt
2 teaspoons white sesame seeds
Recipes slightly adapted from Chetna’s 30 Minute Indian: Quick and Easy Everyday Meals by Chetna Makan. Photographer: Nassima Rothacker. Mitchell Beazley, distributed by Hachette Book Group. —Chetna Makan
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Crispy Aloo Tikki Recipe By Food Fusion (Ramzan Special)
These Crispy Aloo Tikki are so simple to make and taste so great. Do give it a try. #HappyCookingToyou #FoodFusion
Written Recipe:
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Crispy Aloo Tikki
Recipe in English:
Ingredients:
-Aloo (Potatoes) boiled ½ kg
-Hara dhania & Podina (Fresh coriander & Mint leaves) chopped 2 tbs
-Hari mirch (Green chilli) chopped 1
-Zeera (Cumin seeds) ½ tbs
-Garam masala powder ½ tsp
-Haldee powder (Turmeric powder) ½ tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Namak (Salt) 1 tsp or to taste
-Chaat masala 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Chawal ka atta (Rice flour) ¼ Cup
-Cooking oil for frying
Directions:
-In a bowl,grate potatoes with the help of the grater,add fresh coriander & mint leaves,green chilli, cumin seeds,garam masala powder,turmeric powder,red chilli crushed,salt,chaat masala,red chilli powder,rice flour and mix well,cover and let it rest for 15 minutes.
-Take a mixture and make kababs of equal sizes (makes 12-14).
-In frying pan,heat cooking oil and fry kababs on medium flame from both sides until golden brown.
Recipe in Urdu:
Ajza:
-Aloo (Potatoes) boiled ½ kg
-Hara dhania & Podina (Fresh coriander & Mint leaves) chopped 2 tbs
-Hari mirch (Green chilli) chopped 1
-Zeera (Cumin seeds) ½ tbs
-Garam masala powder ½ tsp
-Haldee powder (Turmeric powder) ½ tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Namak (Salt) 1 tsp or to taste
-Chaat masala 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Chawal ka atta (Rice flour) ¼ Cup
-Cooking oil for frying
Directions:
-Bowl mein aloo ko grater ki madad sa grate ker lein,hara dhania & podina,hari mirch,zeera,garam masala powder,haldee powder,lal mirch crushed,namak,chaat masala,lal mirch powder aur chawal ka atta dal ker ache tarhan mix ker lein aur dhak ker 15 minutes kliya rakh dein.
-Mixture ko la ker ek jaisay sizes ka kabab tayyar ker lein (makes 12-14).
-Frying pan mein cooking oil garam karein aur kabab ko darmiyani ancch per dono sides sa golden brown hunay tak fry ker lein.