This chutney has the aromatic freshness of mint combined with the earthiness of the coriander leaves. This chutney can be Served along with any indian appetizers like tikkas and kebabs or can be used to prepare our favourite sandwiches or chats.
Ingredients:
1 cup chopped Pudina (mint leaves)
2 cups chopped dhania (coriander leaves)
3 Green chillies.
1 tbsp Ginger Garlic paste.
8 to 10 Curry leaves.
3 tbsp Dalia( roasted chana dal)
1 tsp Jeera powder.
2 tsp Lemon juice.
1 tsp Salt.
1/2 tsp Chat masala.
Method:
In a mixie jar blend together all the items except lemon juice and salt to form a smooth paste.
Remove in a bowl,add lemon juice and salt,mix well and store in a refrigerator,use as required.
This sweet and sour chutney is an essential accompaniment to most chaats, this chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months.
Ingredients
2 cups Khajur(dates) seedless.
1/4 cup Imli (tamarind) deseeded.
1 cup grated Gur (Jaggery).
2 tsp chilli powder.
1 tsp Jeera powder.
2 tbsp Kali Manuka (Black Currants).
Salt to tast
Method:
Wash khajur,kali manuka and imli and keep them soaked in 1 1/2 cup water for 5 hours.
In a blender jar,mix together soaked khajur,kali manuka,imli,gur,chilli powder,jeera powder and salt.Add litle water and blend to a fine puree.
Remove and store in a refrigerator,use as required.
Hummus is a Middle Eastern and Arabic food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic.
Hummus is high in iron and vitamin C. it is usually garnished with live oil and chilli powder or some chickpeas also chopped tomato, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, , hard-boiled eggs can be used.
Hummus is great as a spread on sandwiches or burgers or wraps (rolls). It is also served in a lebanese meze platter.. You could also have it as a dip with fried, roasted or steamed veggies.
Best is to have hummus with pita bread and falafel.
Today we are making plain hummus,many other variations can be made by just adding beetroot, parsley,avacado,roasted carrots,roasted bell peppers or blanched spinach.
While preparing hummus tahini is required. Tahini is a famous middle eastern spread made from sesame seeds and olive oil,same can easily be made at home or bought from market.If you don’t get it powder of roasted sesame seeds can be added instead. I have also shared the recipe for beetroot hummus, click the link below to check.https://udarbharna.com/2021/04/10/beetroot-hummus/
Ingredients:
2 cups of Chick pease( soaked overnight in 4 cups water and drained)
4 tbsp Olive oil.
10 cloves of Garlic.
2 tbsp Tahini.
1 tsp Lemon juice.
1 tsp Cummin seeds.
Salt to taste.
Pinch of chilli powder.
1 tbsp chopped Corrinader leaves.
Method:
Soak the chick peas (Kabuli chana) overnight.In a pressure cooker,cook with sufficient water upto 5 whistles.
Drain and let cool, preserve the water.
In a blender mix together chickpeas,tahini,garlic,salt,Cummin seeds,3 tbsp olive oil, lemon juice and the strained water.
Blend well till a smooth paste is obtained.If mixture is too thick add 2 to 3 tbsp of water and blend well.
Remove this hummus in a serving bowl,top up with remaining olive oil sprinkle some chilli powder and garnish garnish with chopped corriander leaves.
Serve with Pita Chips or falafel.
To make Pita chips: Pita bread is a type of flat bread easily available in market.Heat little oilve oil on a griddle and roast pita bread till light brown spots appear on both the sides.Remove and cut diagonally in 8 pieces.Serve with hummus.
The raita is a simple recipe with many variations and can become spicy,plain, sweet or savory.
Curd is the main ingredient here,traditionally curd to mix-ins ratio is 2:1,so if we are using 2 cups curd,we will add a cup of mix-ins which can include mixed vegetables, boondi, fruits (like pineapple,pomegranate) or mint.
Most common spices used in any raita is roasted jeera powder and chat masala.
Raita has many variations and you can add absolutely anything to it.Posting some of the variation in my blog….
Ingredients:
2 cup Curds diluted with 1 cup water.
1 cup Finely chopped Onion,Tomato,Cucumber.
1/2 tsp finely chopped Green Chillies.
1 tbsp Coriander Leaves finely chopped.
1/2 tsp Sugar.
1/4 tsp roasted Jeera Powder.
Pinch of Black Pepper Powder.
1/8 tsp Chat masala.
Method:
In a bowl mix together curds,salt,sugar,pepper powder,chat masala,chopped green chillies and roasted jeera powder.
Whisk till smooth,add chopped vegetables and mix well.
Remove in a serving bowl and top with chopped corriander leaves.
Serve chilled with Biryani or Pulao of your choice.
The raita is a simple recipe that has so many variations and can become spicy or plain, sweet or savory.
Curd is the main ingredient here,traditionally curd to mix-ins ratio is 2:1,so if we are using 2 cups curd,we will add a cup of mix-ins which can include mixed vegetables, boondi, fruits (like pineapple,pomegranate) or mint.
Most common spice used in any raita is roasted jeera powder and chat masala.
Raita has many variations and you can add absolutely anything to it.Posting some of the variation in my blog….
Ingredients:
2 cup Curds.
1 cup boiled and drained Sweet Corn kernels.
1 tbsp chopped Corriander leaves.
1/2 tsp Sugar.
1/4 tsp roasted Jeera powder.
Pinch of Black Pepper powder.
1/8 tsp Chat masala.
Method:
In a bowl mix together curds,salt,sugar,pepper powder,chat masala and roasted jeera powder.
Whisk till smooth,add boiled corn kernels and mix well.
Remove in a serving bowl and top with chopped corriander leaves.
Serve chilled with Biryani or Pulao of your choice.
The raita is a simple recipe that has so many variations and can become spicy or plain, sweet or savory.
Curd is the main ingredient here,traditionally curd to mix-ins ratio is 2:1,so if we are using 2 cups curd,we will add a cup of mix-ins which can include mixed vegetables, boondi, fruits (like pineapple,pomegranate) or mint.
Most common spice used in any raita is roasted jeera powder and chat masala.
Raita has many variations and you can add absolutely anything to it.Posting some of the variation in my blog….
Ingredients:
2 cup Curds.
1 cup boiled,peeled & cubed Potatoes.
1 tbsp chopped Corriander Leaves.
1/2 tsp Sugar.
1/4 tsp roasted Jeera powder.
Pinch of Black pepper powder.
1/8 tsp Chat masala.
Method:
In a bowl mix together curds,salt,sugar,pepper powder,chat masala and roasted jeera powder.
Whisk till smooth,add potato cubes and mix well.
Remove in a serving bowl and top with chopped corriander leaves.
Serve chilled with Biryani or Pulao of your choice.
The raita is a simple recipe with many variations and can become spicy,plain, sweet or savory.
Curd is the main ingredient here,traditionally curd to mix-ins ratio is 2:1,so if we are using 2 cups curd,we will add a cup of mix-ins which can include mixed vegetables, boondi, fruits (like pineapple,pomegranate) or mint.
Most common spices used in any raita is roasted jeera powder and chat masala.
Raita has many variations and you can add absolutely anything to it.Posting some of the variation in my blog….
Ingredients:
2 cup Curds.
1 cup grated Carrot.
1/2 tsp Sugar.
1/4 tsp roasted Jeera powder.
Pinch of Black pepper powder.
1/8 tsp Chat masala.
Chopped coriander leaves for garnishing.
Method:
Peel and finely grate carrots.
In a bowl mix together curds,salt,sugar,pepper powder,chat masala and roasted jeera powder.
Whisk till smooth,add grated carrot and mix well.
Remove in a serving bowl and top with grated carrot and chopped coriander leaves.
Serve chilled with Biryani or Pulao of your choice.
The raita is a simple recipe with many variations and can become spicy,plain, sweet or savory.
Curd is the main ingredient here,traditionally curd to mix-ins ratio is 2:1,so if we are using 2 cups curd,we will add a cup of mix-ins which can include mixed vegetables, boondi, fruits (like pineapple,pomegranate) or mint.
Most common spices used in any raita is roasted jeera powder and chat masala.
Raita has many variations and you can add absolutely anything to it.Posting some of the variation in my blog….
Ingredients:
2 cup Curds diluted with 2 cups water.
1 cup Khari Boondi
1 tbsp chopped Corriander leaves.
1/2 tsp Sugar.
1/4 tsp roasted Jeera powder.
Pinch of Black pepper powder.
1/8 tsp Chat masala.
1/4 tsp Chilli powder
Method:
In a bowl mix together diluted curds,salt,sugar,pepper powder,chat masala and roasted jeera powder.
Whisk till smooth,add boondi and mix well.
Remove in a serving bowl,sprinkle some chilli powder,top with chopped corriander leaves and some bundi.
Serve chilled with Biryani or Pulao of your choice.
The raita is a simple recipe that has so many variations and can become spicy or plain, sweet or savory.
Curd is the main ingredient here,traditionally curd to mix-ins ratio is 2:1,so if we are using 2 cups curd,we will add a cup of mix-ins which can include mixed vegetables, boondi, fruits (like pineapple,pomegranate) or mint.
Most common spice used in any raita is roasted jeera powder and chat masala.
Raita has many variations and you can add absolutely anything to it.Posting some of the variation in my blog….
Ingredients:
2 cup Curds.
1 cup finely chopped Tomatoes.
1 small Tomato chopped for garnishing.
1/2 tsp Sugar.
1/4 tsp roasted Jeera powder.
Pinch of Black pepper powder.
1/2 tsp Chilli powder.
Method:
Clean,pat dry and finely chop tomatoes.
In a bowl mix together curds,salt,sugar,pepper powder and roasted jeera powder.
Whisk till smooth,add little water if required,add chopped tomatoes and mix well.
Remove in a serving bowl and decorate with tomato wedges.
Serve chilled with Biryani or Pulao of your choice.
This chutney has the aromatic freshness of mint combined with the earthiness of the coriander leaves. This chutney can be Served along with any indian appetizers like tikkas and kebabs or can be used to prepare our favourite sandwiches or chats. 
Sameera's Kitchen..... 