Yummy Traditional

Coriander Mint Chutney Recipe ( Hari Chutney )

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Coriander Mint Chutney || Green Chutney || How to Make Coriander Chutney with step-by-step photos

This is an easy coriander mint chutney recipe made only with a few ingredients - which are easily available in your kitchen, namely fresh mint leaves, coriander leaves, green chilies, garlic, and tamarind pulp. Optionally, you can add lemon juice, as it preserves the green color in the chutney.y

I learned this recipe from my mother. This chutney is usually used as a spread for a sandwich. The chutney can also be had with pakora, samosa, roll, chana chaat, potato chips, and even as an accompaniment with dal rice.

Recipe tips:

You can also use this sauce with yogurt. Start by taking 250 grams of yogurt and whisking it well. Then, add 2 tablespoons of green sauce and stir until fully combined.

This chutney can be used to make burgers and can be served with sandwiches, kebabs, samosas, pakoras, and more.

To keep chutney green for a longer time, add ice cubes while grinding. This will help maintain its color and freshness.

I always make some mint coriander chutney and keep it in my fridge, it keeps good for up to 3-4 days in the refrigerator sometime I keep it in the freezer for use later in my specific recipes, so let's begin.

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Take all ingredients and prepare all veggies and rinse them.

Soak the tamarind in hot water for an hour and extract all seeds from the tamarind pulp. Note: you can even use hard green/red tomato instead of tamarind.

Put the coriander and mint leaves along with green chilies, cumin seeds, and tamarind pulp with a little water in your mixer and process. or

Blend them until everything is incorporated.

Remove from the mixer into a serving bowl/jar_Add salt and sugar, stir to mix well

Serve alongside cutlets, kebabs, etc. or as a sandwich spread.

Bhuni Kaleji Masala Recipe ( Roasted Liver Masala )

Sana Rasheed Add Comment

beef-kaleji-masala-recipe-with-step-by-step-photos

Bhuni Kaleji Masala| Roasted Liver Masala || How to make kaleji with step-by-step photos...

Bhuni Kaleji is a very delicious, wholesome, and spiced non-vegetarian meal. It is also called Bhuni Kaleji in Urdu. Kaleji might have several names – Liver (in English) or Yakrit (in Hindi), but when it comes to taste, it’s terrific.

It’s one of my favorites in non-vegetarian food, too.

I made this beef Kaleji masala with my mother’s recipe recently, and it turned out to be fantastic! I, along with my family, loved it; it made my heart groove!! kaleji is quite a spicy and tasty meal, a curry that produces blood in the human body. It is loaded with iron and minerals.

This Kaleji recipe, or bhuni kaleji masala, is very easy. Anyone who has just started to cook can make it. Just keep in mind that the kaleji or beef liver doesn’t take much time when you are cooking it in the pressure cooker; two to three whistles are the maximum. My advice would be, whenever you make it in a pressure cooker, allow only 1 whistle on a high flame, and then cook for around 6-7 minutes on a low flame.

I have used yogurt instead of tomatoes. You can skip yogurt completely. There is no need to put much water too; a small cup will be okay, as Kaleji itself leaves water while being cooked.

Trust me, it is made so delicious and spicy, so soft and easy to cook if you follow me step by step, and follow my instructions too; you can get the same result as liver masala

The main ingredients are liver, yogurt, and ginger garlic paste. It is prepared with a very small amount of spices. I cook it with beef; if you can make it with mutton, lamb, or chicken

Tips:

To prepare kaleji, remove the membrane from the liver's surface
Always cook on high-medium heat
Don’t completely cover the liver during cooking
Don’t add salt during cooking
Don’t add water
It will cook with yogurt and its own water
Kaleji takes hardly 10-15 minutes to cook
Don't overcook the kaleji; it becomes hard and rubbery
If you are using chicken kaleji, I don’t add papaya paste
It may shred during cooking time

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

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Clean and wash the beef liver under running water, then remove all membranes from the liver and cut it into small pieces; set aside. Take all the ingredients and prepare them for making the curry.

Take a mixing bowl and add all spices to the liver except salt; stir to mix well. Keep mixing by adding half the quantity of yogurt, cover the bowl, and keep in the refrigerator.

Pour and heat the oil in the wok/pan well, and put the marinated beef kaleji in the medium-hot oil.

Stir well on high-medium flame till water dries up, add remaining yogurt along with kasuri methi, and stir to combine well.

Towards the end of cooking, add crushed black peppercorns and salt and stir to mix well; let it cook another 5 minutes on medium-high flame till the oil is separated.

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Simmer bhuni kaleji masala for around 2 minutes on a very low flame. Bhuni beef kaleji is ready to serve

Now transfer to the serving dish.h

Serve hot with naan,rotis, and chapatis with lemon, onion slices, as well as zeera or bagara rice.

Aloo Chana Tarkari Recipe ( Street Style Aloo Chana Tarkari )

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Aloo chana Tarkari | Potato Chickpea Curry || How to make Aloo Chana Tarkari with step-by-step photos....

Aloo Chana Tarkari is quite a classic breakfast recipe, a tasty, aromatic, flavored veggie dish best served with kachoris, purees, or paratha; it can also be served as a side dish.

It is known as a street food snack with a tempting look that will not allow you to resist it. It has great nutritional value, prepared with chickpeas, potatoes, and some seasoning. As a snack is a popular recipe all over Pakistan

I love to have it as a veggie dish with puree and paratha alongside carrot and garlic pickles always been my hot favorite snack, so let's begin

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Firstly, soak all white chana overnight by putting 1 tsp baking soda.

In the morning, wash out all chickpeas under running water, then put chickpeas with water in a large-sized pot. Bring it to a boil and remove all scum on top. Cover it and cook till turns soft.

On the other hand, put potatoes, water, and salt in the pot, and bring it to a boil. Then cover the lid and cook till turns soft_Drain the potatoes from the water, then cool down completely. Right after, coarsely chop the potatoes with skin.

Take a medium-sized pan/pot and heat the oil on a medium flame.

Then add cumin seeds and crushed garlic cloves and let thesautéte for 30 seconds on low flame. Add aloo tarkari masala powder along with a splash of water to prevent burning, and sauté the masala for a minute on low flame.

Then add chopped aloo and chana. Mix them well with roasted masala on low-medium flame, pour the remaining chana water, and stir to mix well, bringing it to a boil.

Cover the lid and allow to cook another 20 minutes on low-mediumflame. If you don’t have remaining chana water, then you can add plain water for use in aloo chana Tarkari.

Meanwhile, in the grinder jar,r add yogurt, garlic, and green chili. Grind the cumin seeds together until well blended.

Transfer to the small bowl, then add water and salt; stir to mix well, and keep the thin consistency of the green raita in the fridge.

After 20 minutes, remove the lid and mash them slightly with the hand masher. Add coriander leaves and green chili. Simmer it for 3 minutes.

Now ready to serve with kachori, pickles, and green raita

Special Chaat Masala Powder Recipe ( Homemade Spice )

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Special Chaat Masala || Chaat Masala powder || How to make special chaat masala powder with step-by-step photos ....

Chaat Masala Powder is the most popular tangy spice blend that is a combination of different spices, mainly used in a variety of chaats, dahi baray, and samosa chaat by sprinkling, and in some recipes is added as a spice. Chaat masala has a tangy and sharp taste.

In Pakistan, iftar or snack is incomplete without chaat masala. Additionally, chaat masala is a key ingredient used in many sub-continental dishes. In our home, we make homemade chaat masala, and just a little gives off so many flavors.

So, for the people who love spicy dishes, this recipe is a keeper. Make it and spice up anything that you want. I have already shared the chaat masala recipe in my earlier post, but this is another version of chaat masala in which I made some changes. Ramadan is even forthcoming, so I put this recipe in the Ramadan special.

Also, I did mention it tastes very different from the regular chaat masala available in the market. Do try it, peeps

So let’s begin

For more similar spice recipes:

Basic garam masala powder

Garam masala powder

Instant pakora mix powder

Tomato puree