Dahi Chutney Recipe ( Spiced Yogurt Dip )

                                                                   

Dahi chutney | Dahi ki chutney | Spiced Yogurt dip with step-by-step photos 

 

Dahi chutney is a spiced and flavored yogurt sauce made with a few basic spices and herbs. It is popular as a side dish with biryani and pulao or as a dip with fried fish and fried chicken.

 

This chutney resembles green raita chutney. It is an excellent condiment or a dip for most Pakistani snacks or deep-fried fritters. The taste of this chutney is a combination of mild and spicy tastes with a mint flavor.

                                    

 

Additionally, I have already shared green raita chutney, quick spicy raita, and cumin raita on my blog. This is another easy and simple version of Dahi chutney. This yogurt chutney can work with boondi, Dahi bhale, and chana chat.

 

For the best result, follow my detailed step-by-step photo

instructions and tips above the recipe card

                                                           

                                                                     

Recipe notes:

1. I used homemade yogurt for this recipe, and I would like to strongly recommend the same for this recipe
2. Having said that, if you are running short of time, then you can use store-bought yogurt
3. For additional ingredients, I used milk instead of water. Milk maintains the yogurt taste,e whereas water has a thin consistency and lowers the taste of yogurt
4. I have just used a few mint leaves to bring the mint flavor into the chutney. Don’t use coriander or a large amount of mint, as the Dahi chutney will become like a green raita chutney.

  

For more similar recipes:

Bun kabab chutney

Pav kabab chutney

Hot red chili sauce

Chilli garlic sauce

Aloo chutney

 

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Combine green chilies, mint leaves, and milk in the grinding jug.

                      

Blend them together very well. 

                             

Next, take a mixing bowl to add yogurt.

                          

Whisk it for 2-3 minutes with a whisk.

                                       

Add cornflour to the beaten yogurt and mix until you get a smooth texture in the yogurt. 

                       

Cornflour brings smoothness to yogurt.

                                  

Next, add garlic powder. Cumin powder, black pepper powder, and salt

                             

Whisk smooth, making sure the yogurt blends well with spices.

                             

Lastly, pour the milk mixture into the spiced yogurt.

                    

Stir to combine them.

                                 

Dahi chutney is ready.

             

Finally, serve Dahi chutney with different meals and cutlets.

                         

Chatpata Aloo Recipe | Spiced Potato

                                                                           

Chatpate Aloo | Spiced Potato || How to Make Khate Aloo with step-by-step photos and video

Chatpata Aloo is simply a spicy evening snack. This right here is my Favourite way to cook potatoes: an easy, quick, spicy, and really fun way to eat potatoes, as well as the best snack for especially potato lovers. At home, my mother used to cook with a few ingredients, but I did a few variations in this recipe. You must try it at home. 

                      
                                                     

This relish recipe goes well with bread slices and hot tea. To prepare this recipe, first boil the potatoes a bit hard with the skin, then coat them with olive oil and seasoning in the wok or pan. Separately prepare sweet and sour tamarind sauce to drizzle over spicy potatoes and garnish with fresh coriander leaves, then serve hot.t 

Chatpata can also be served with loaf bread, burger buns

papdi, so let's begin 

If you have tried this Chatpata Aloo Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Boil the potatoes with the skin. First, take a large pot and pour 1 litre of water with the potatoes; bring it to a boil, then cook them for about 15 minutes. Drain them out of the water and let them cool down a bit.

Remove the skin and cut all potatoes into cube shapes except 1 potato, which we will add at the end of cooking. Chop the coriander leaves and keep aside.

Soak the tamarind with a little hot water for an hour, extract all seeds, and separate the pulp.

Take a small mixing bowl, then add the pulp along with black salt, chaat masala, and sugar. Stir well and keep aside until required.

Heat the oil in the wok.

Put boiled potatoes into the wok.

Add all dry spices to the potatoes.

Stir well potatoes

Fry potatoes until they are well-coated with spices.

Put mashed potatoes

Stir to combine well for around 3-4 minutes.

Chatpata Aloo is ready.

Transfer to the plate and drizzle tamarind sauce over chatpata aloo.

Garnish chatpata aloo with fresh coriander leaves.

Serve with bread slices and burger buns along with hot tea. 
                  
                                                                           

Sindhi Beef Biryani Recipe ( Sindhi Biryani )

Sindhi Beef Biryani || Beef Biryani || How to Make Sindhi Biryani with step-by-step photos and Video...

Sindhi Biryani is a special meat-and-rice dish originating from the Sindh province of Pakistan. Owing to its popularity, it is one of the most consumed dishes in Pakistani and Sindhi cuisines. It is served on all Pakistani flights to passengers.

Biryani has a total of 130 types. People cook it in their own style and according to taste. Sindhi biryani is one of them. Initially, this recipe was cooked simply by adding a few spices. When it spread across Pakistan, people gradually started to bring some variations in the recipe. Now it is similar to all other types of biryani, with a bit of a difference.
                         
                                                                  

In my previous post, I gave the Sindhi biryani masala powder recipe. Today I’m sharing the Sindhi beef biryani recipe using homemade Sindhi biryani masala powder you can make with chicken, mutton, or lamb. It's up to you. What you want to use, you can,n as desired. It has a lengthy preparation, but the work is definitely worth it.

Sindhi beef biryani is a very tasty and spicy recipe. main ingredients are beef, rice, and masala powder. Basically, Sindhi biryani is a combination of a few vegetables, spicy meat, and long-grain rice in which the layers are applied to each other.                                   

My Latest Video: Sindhi Beef Biryani:

If you have tried this Sindhi Beef Biryani Recipe, please don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take a pan, add ghee, heat it well, and fry onions in hot oil/ghee until lightly golden.

          

Add meat and garlic paste. Stir fry for 4-5 minutes on high heat. After 4-5 minutes, add homemade Sindhi biryani masala powder, homemade yogurt, grated ginger, some tomato slices, and green chilies, and stir fry for 5 minutes.

Meanwhile, in a separate bowl,l add potatoes, then sprinkle some food color, and keep aside.

Add water (beef/lamb/mutton 4 cups, chicken 2 cups)

Bring it to a boil, il then cover and cook on low heat until meat is tender. When cooked, there should be about two cups of gravy left (If less, add water; if more,e the heat)he. 

                   

Bring 4 cups of water to a boil in a big saucepan. Add cumin seeds and all whole garam masala listed above “For Rice”, and add salt to taste. 

Cook the rice till ¾ done (Note: it takes 5-8 mins approx. depending upon the rice variety you’re using, so cook accordingly.) and then remove and drain thoroughly. hly
For the best result, rice was cooked 2 hours before layering.

Place remaining sliced tomatoes and green chilies, fresh coriander and mint leaves, and lemon slices over the meat.

Do not mix meat and green masala. Cover and cook on low heat for 5 minutes. Do not stir. Spread half-cooked rice evenly over the meat. Repeat the same process as #1 

Spread the remaining half-cooked rice on top of the first layer 
Then sprinkle some brown onion, food color, saffron thread, biryani essence, mint coriander, and green chili on top of the rice. Do not mix rice and meat. Cover and let it simmer on low heat until rice is tender (5-10 minutes.

Mix before serving

Now Sindhi biryani is ready to serve with mixed vegetable raita, plain raita, and salad.

Note: I always prefer using ghee with traditional dishes;s ghee makes it tasty and aromatic. If you have health issues, then you can skip it and use oil.