Imli Ki Chutney Recipe (sweet and Sour)

Sweet And Sour Tamarind Sauce | Imli Ki Chutney | How to Make Imli Chutney with step-by-step photos and video

 

Imli Ki Chutney is a thick, flavored, and sweet and sour sauce of tamarind, an easy and quick recipe that can be served with all types of fried food, bun kabab, and stuffed paratha. This is traditional in Pakistani/Indian kitchens. Here I will share two types of sauces, sweet and sour, with a bit of difference.       

                                            

You can store them for a month or weeks, and you can also make bun kabab chutney and green chutney from this tamarind sauce. Thus, you will need yogurt, mint, and coriander leaves. Just add an instant sauce ready for bun kabab, and green sauce, so let's begin. 

If you have tried this Imli Chutney, 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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My Latest Imli Ki Chutney Video:

Firstly, soak tamarind in the hot water overnight, strain the tamarind water, and extract the seeds from the pulp. Now transfer to the saucepan.

                              

Place on flame, then add all ingredients to the saucepan, stir to mix well on medium flame, bring it to a boil, and keep stirring until the sauce thickens.

                                   

Then remove it from the flame and let it cool down completely. Now, it can be preserved in a glass container for up to one month. 

Note: Don’t use any plastic or metal jars for preserving the sauce

Imli Chutney is ready to serve with pakora, samosa, fried fish, roll, and kabab.

                  

Firstly, soak tamarind in hot water overnight. Strain the tamarind water and extract the seeds from the tamarind pulp and dry palm dates.

Now transfer both ingredients to the saucepan, place on the flame, then add all spices to the pulp.

                

Stir to combine well on a medium flame, bring it to a boil, and keep stirring until the sauce thickens.

Then remove it from the flame and let it cool down completely. Now transfer it to the glass container. 

Sweet tamarind sauce is ready to serve with chana chaat, laddu path.  

French Omelette Recipe (Egg )

French Omelette Recipe || French Style Omelette || How to Make French Omelette with step-by-step photos... 

French Omelette is cheesy, a full-of-flavor omelet modeled after one I tasted and loved in a local restaurant. Mine is so hearty and rich-tasting that no one will guess it's lower in fat. It is a delicious and mouthwatering recipe that is the most popular and versatile favorite filled with cheese and stir-fried vegetable dishes all over the world, usually served as a breakfast with bread and butter.

                          

To prepare this recipe, beat seasoned eggs and some vegetables, mushrooms, and cheese for stuffing/filling.

You can stuff desired vegetables or shredded chicken in a French omelet

Note: I prefer stir-fried vegetables to add in French omelet as vegetables usually release their own water during cooking, which can spoil the real taste of a recipe and lose shape. Here, I'm telling you only two eggs recipe. You can increase your quantity as needed, so let's begin

If you have tried this French Omelet 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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Peel and chop both parts of the spring onion.
                

Cut and chop the capsicum. 

Grate the cheese, and keep aside until required.red

Pictorial:

Beat the egg in a medium bowl by adding salt and onions, then add crushed black pepper. 

Beat the egg well by adding milk till turns well blended. 

Heat butter/oil in the pan or skillet. Pour the egg mixture and tilt the pan around; it should spread evenly.

Once the edges of the egg are thickened, turn the flame to low, then put vegetables and cheese on one side of the egg, fold the omelet into a half-moon with a turner or spatula. 

Cook each side of the omelet for 2 minutes on low-medium heat, flip it, and allow it to cook till turns a golden brown. The omelet is done. 

Turn the omelet onto a serving plate and hot-serve

French omelet. Serve hot immediately with bread, paratha, bun, burge.r

                    

Anda Keema Recipe

Anda Keema Karahi | Egg Keema Recipe || How to Make anda Keema with step-by-step photos.

Anda Keema is an aromatic, flavored, and delicious spiced-based curry which is prepared with ground meat/mince along with boiled eggs. A karahi is a type of thick, circular, and deep cooking pot that originated in the Indian subcontinent. You can say it wok. A very favorite dish from Pakistan, which we make in a karahi (wok). 

A blend of meat (lamb, goat, chicken), tomatoes, onions, green chilies, ginger, garlic, and spices cooked on high heat; there are so many variations of this dish in different cities of Pakistan. Sometimes with fewer spices and ingredients, sometimes fully spicy. I already shared some recipes for karahi on the blog.

                                  

Here, I did some variations by using beef mince and boiled eggs along with basic seasonings. It is so simple and easy to make for your lunch or dinner, and it hardly takes 30 minutes to prepare. This is a relish recipe that can be enjoyed with naan or chapati.

A wonderful and tasty curry, it is my own version. You can use additional ingredients, just like some veggies, peas, capsicum, and carrots, by choice. Here I also used my homemade karahi masala; you can use store-bought spices or even korma masala instead of karahi to give korma taste to this recipe. All things are up to you, so let’s begin with step-by-step photos…

                    

If you have tried this Anda Keema Recipe, then don’t forget to rate the recipe. You can also follow me on social media

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Take all the ingredients and prepare them.  

                                 

Pour ½ liter of water with salt into the pot and place the eggs in it. Let them boil for around 15 minutes. 

                 

Remove the shells of the eggs and pierce the eggs with a fork, because this helps to absorb the gravy into them.

                                       

Then fry them in a little oil for 2-3 minutes on medium heat, and set aside.

                  

In the same pot, add ghee and heat it,t then put onion slices, and sautés them on medium flame until translucent. nt

Add mince to the onion and fry with the onion until the water dries out.

     

Now add ginger garlic paste along with green chili paste.

                               

Further, stir to combine well for a minute.

         

Combine all spices, tomato puree, and yogurt.

                   

Roast the mince with spices for 2-3 minutes on medium flame.

                           

Then add 1-2 cups of hot, boiled water to the minced curry.

                   

Bring it to a boil, then let it cook for around 5 minutes on medium flame.

                        

Reduce the heat to low and drop the fried eggs into the minced curry; stir them slightly,htly then add ginger, coriander, and green chilies.

                                          

Stir them slightly and allow the eggs with minced curry to cook another 5 minutes on medium-low flame.e, Turn down the flame to very low and simmer the curry for 2-3 minutes.

           

Tasty anda keema karahi is ready.

                                   

Transfer to the serving dish/bowl.

                        

This curry can be served with chapattis and naan.