This is one of the chutneys I make for travel because it stays good for a day without refrigeration. My Dad loves this chutney a lot as it tastes spicy
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I have used sesame oil, but you can always use the oil you usually use for cooking. 'Kara' means 'Spicy', and true to the name, this chutney is a Spicy and tangy one
Add garlic, ginger and green chilli. Soak paneer in hot water for sometime. Saute for a minute. Green chilli, chopped - 1 no. 200 gms Cumin seeds - 1/2 tsp Onion, chopped- 1 no Ginger, chopped - 1 tsp Garlic, chopped - 2 cloves Green chilli, chopped - 1 no Tomato - 1 medium Capsicum, chopped - 1/2 of a capsicum
this acts as neutralisation for the spice and maintains the thickness to this chutney. luckily, i was able to connect with one of street vendor who was famous for all kinds of momos
When I saw a picture of this Rajasthani Garlic Chutney on pinterest, I had pinned it to my 'must try out' board, and unlike many dishes that are still waiting on the list, this one got done the very next week itself
For tempering. Switch off before the jaggery juice becomes dry. Close the pan and cook the pacchadi over low flame for 5-7 minutes or till the time the mango resembles a pulp
Sun dried tomatoes, black olives, kalamata olives, green olives, canned mushrooms. A slice for lunch, some more for dinner, and left over slices for breakfast
Soak Cashew Nuts in the hot milk for 30 mins and grind to smooth paste. Add grinded onion and fry for 30 sec. Boil for 3 mins or till you get desired consistency
Add chopped garlic, slit green chillies, sauté it for a minute. Also I have added green chilly, red chilly and garam masala as I like this aloo bhindi ki sabzi little spicy
green chilli chopped. Serve hot goli baje with coconut chutney. It should be neither thick nor too running and should be allowed to set for at least three hours
To that bowl, add curd, green chilly, ginger, baking soda, salt and water. This instant spicy paniyaram tastes delicious with coconut chutney or tomato chutney
you may get feeling of bread taste in this dosa recipe, but if you are consuming with a coconut chutney or chana dal chutney or any chutney recipe, you will not even feel this dosa is prepared by bread slices
Ingredients for tempering. Add tomato & fry for a minute,lower the flame & add all the spice powders. Mix well for couple more minutes add the egg & scramble it well
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