Yummy Traditional

Anar Dana Pudina Chutney Recipe ( Hari Chutney )

Anar Dana Pudina Chutney Recipe || Hari Chutney || How to Make Anar Dana Pudina Chutney with Step-by-Step Photos and Video**

Anar Dana Pudina Chutney is a flavorful, tangy, and mildly spicy accompaniment for various snacks. The main ingredients include pomegranate seeds, mint, green chilies, and tomatoes, creating a delicious and tempting chutney.

I recommend using ice cubes instead of water to maintain a thick consistency and keep it fresh for a longer period.

Making Anar Dana Pudina Chutney is simple and can be done in just 10 minutes. You can also customize it by adding yogurt for a different twist.

"For detailed step-by-step recipes, please watch my video."

My Latest Video Hari Chutney:

Chutney Ingredients:

**Mint Leaves:** The primary ingredient in this recipe, mint leaves, is essential for enhancing the flavor of the chutney. It’s best to use fresh mint instead of dried or stale mint, as fresh mint works much better.

**Pomegranate Seeds:** Another key ingredient in this chutney, pomegranate seeds add tanginess and thickness to the mix. If dried pomegranate seeds aren't available in your area, you can use fresh ones instead.

** Tomato: ** Adding tomatoes takes the flavor of any chutney to the next level. Try to use green tomatoes; if you only have red ones like I do, that works as well. However, if you plan to store this chutney for more than a week, it's best to skip the tomatoes, as they can change in taste quickly.

**Garlic and Green Chilies:** Fresh garlic cloves and green chilies are vital components of any chutney or sauce; without them, it doesn't quite feel like a chutney. You can also substitute with garlic powder and chili paste if needed.

**Ice Cubes:** I highly recommend using ice cubes to make chutney instead of water. I used to add just regular water, but once I learned about the benefits of using ice,

I switched to it. Using ice helps the chutney maintain its fresh color, and it also makes the consistency thick and pourable, which is ideal for any sauce or chutney.

Crispy Puri Paratha Recipe

Sana Rasheed Add Comment

puri-paratha-recipe-with-step-by-step-photos

Crispy Puri Paratha | Puri Paratha || How to make Puri Paratha with step-by-step photos

Puri Paratha is a layered, traditional, and crispy deep-fried flatbread, made with a few ingredients: plain flour, ghee, semolina, and salt. This puri paratha is one of the most popular recipes in Pakistan. This puri paratha is easily available at roadside restaurants and restaurants across Pakistan.

This recipe is prepared in two ways. Firstly, knead the soft dough and rest it for at least 2 hours. Then roll it out and apply ghee paste inside the roti and fold it like a paratha, and then again rest it by applying oil over the dough balls to make them crispy and crunchy.

Finally, deep fry them like apuri. This recipe is a combination of paratha and puri. This is the reason it is called Puri Paratha

Here, I used some semolina to make crunchy paratha, but if you don’t like crispiness in paratha puri, you can skip the semolina from the recipe. Poori paratha is usually served with Barbecue items. Well, this puri paratha goes well with tea or an omelette. Personally, I love to have it with tea_ This delightful Main Course recipe of Puri Paratha can be ready in approximately 30 minutes and is good to serve around 2-4 People.

More Fried Recipes:
Plain kachori
Dal kachori
Gol gappy

If you have tried this Puri Paratha Recipe, 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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In a large mixing bowl, sift the flour, then add semolina, ghee, and salt. Mixx thetogether. Rub the flour with semolina and ghee until it turns to crumble.

Now start kneading the dough by adding water little by little to a soft dough.

start-kneading-by-adding-water-little-by-little

Apply a little oil over the dough and leave it to rest for around 2 hours.

Cover the dough with plastic cling wrap or a kitchen napkin.

Meanwhile, in a small bowl, take plain flour and ghee.

Mix them together very well and set them aside.

Punch the dough down and apply some oil to the dough. Make 4 equal balls out of the dough.

Give it a dough ball shape and place it on a tray/plate.

Spread some oil on the working surface, take a dough ball and roll the thin roti around 10-12 inches in a round shape. Apply the prepared ghee paste on it.

Roll it like a rope, and then again apply the paste over the rope, and then fold it like a snail, pressing the end gently in the middle. Slightly press the paratha ball, and place it on a tray or plate.

Repeat all the processes with the remaining dough balls, prepare all paratha balls,s and place them on a tray. Aga, apply some oil over prepared puri balls and let them rest for around 20 minutes.

Take a prepared paratha dough and roll it into a round shape, 6- 7 inches in size.

Meantime heat the oil or ghee in the wok.

Slide a puri paratha in hot oil and fry one side for 2 minutes on medium-high heat. Flip the puri and keep frying until a light golden colour. Transfer to the brown paper or kitchen paper to remove excess oil.

Puri paratha is cut into four pieces.

Now transfer to the serving plate.

And serve with tea, kababs, or barbecue items.

Bihari Beef Kofta Curry Recipe

Sana Rasheed Add Comment

Beef Kofta || Kofta C Recipe || How to Make Beef Kofta Recipe with step-by-step photos and video

Kofta is a spicy, flavored, and delicious meatball based on thick gravy, a tasty, and mouth-watering traditional Meatball Curry with its perfect blend of rich and aromatic spices.

I am gonna share with all a traditional kofta recipe, probably you will have eaten and cooked kofta several times in my lives its preparation method is a bit different from other koftas because you neither add any poppy seeds nor roasted chickpeas.

It is simply quite an easy and juicy meatball that my grandmother and mother used to cook, a unique and different recipe of kofta.

Which main ingredients are added to this Kofta recipe?

The main ingredients are a small amount of boiled chana dal, ground onions, spices, mince, and stock

I am using beef. You can use mutton and lamb as well. Additionally, you can add boiled eggs as desired

Let’s go ahead and learn how to cook it in a different way

My Latest Video: Beef Kofta:

Tips:

Avoid adding too much roasted chana or chana dal, as this can make your meatballs tough.

Using ghee instead of oil will give your curry a richer and more aromatic flavor.

You can lightly fry the meatballs before adding them to the gravy, as this helps to preserve their juices.

Be careful not to stir the meatballs too much while they are cooking in the gravy.

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

Do you like our videos? Then follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Firstly, wash the mince under running water in a strainer and keep it aside.

Boil the chana dal

Peel and cut onions, ginger, and garlic, then grind them together to a smooth paste.

In the food processor, add ginger, coriander, and green chilies. Grind them together coarsely. Then, add the meat along with the boiled chana dal and chop until it reaches a smooth texture.

Heat the oil in a pot and add dried fenugreek seeds. Let them crackle for about a minute. Next, add onion paste and ginger-garlic paste to the oil and cook over medium heat. Continue cooking the onion paste until the moisture evaporates. Then, add red chili powder, Kashmiri red chili powder, turmeric powder, and salt.

Stirring well to combine. Finally, add yogurt,garam masala powder, and crushed coriander powder to the mixture.

Allow the dish to cook over low to medium heat until the oil separates. Then, reduce the heat to low.

Once the onion masala is cooked well, take out 3 tablespoons of it and add it to the meat mixture along with fresh soya leaves, oil, and salt. Mix everything thoroughly

Then knead the kofta mixture for about 10 minutes to ensure all the ingredients are well incorporated. At this stage, check the spice level and add more if needed.

Rest them for a while

Add beef stock to the remaining cooked onion masala, and stir well. Use stock instead of water to make the gravy super delicious and flavorful. You can use mutton or chicken stock too, bring it to a boil, then turn the flame to low.

Prepare all meatballs in your desired size. At this stage, you can store the meatballs.

Add meatballs to the cooked gravy and gently shake the pot to mix them with the gravy; avoid stirring, as this may cause the meatballs to shred.

Cover and cook the kofta over a medium-low flame.

Towards the end, pour in the remaining beef stock, ginger slices, green chilies, and cumin powder. Allow to simmer for about 10-12 minutes over a very low flame.

Transfer and serve with chapatis, naan, and rice.

Anar Dana Pudina Chutney Recipe ( Hari Chutney )

Crispy Puri Paratha Recipe

Bihari Beef Kofta Curry Recipe

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