Yummy Traditional

Anar Dana Pudina Chutney Recipe

Sana Rasheed Sunday, March 23, 2025 Add Comment

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, are 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.

Fried Mutton Chops Recipe

Sana Rasheed Tuesday, March 18, 2025 Add Comment

Fried Mutton Chops | Mutton Chops || How to make fried mutton chops with step-by-step photos

Fried Mutton Chops are quite delicious, flavorful, and succulent. Deep-fried non-veg snack/lunch dinner_the fried mutton chops are first cooked with spices and later fried in oil till crispy.

These fried chops are the best for the Eid lunch/dinner with pulao or can be served as a side dish to any meal or even as a snack.

Mutton chops are nothing but the rib portion of the goat, lamb, or sheep meat_they are really a good cut of the meat_soft and tender mutton that sticks to the bone is a pure joy.

I made these chops at an Eid dinner for the guests. All the people liked them very much and asked for the recipe, whereas I got the recipe from the cookbook. These chops are made with a superb taste- they are mildly spiced with an outer golden brown crispy crust.

I cooked the mutton chops for 40 minutes. For me, it was the optimum time. But if you feel that you can tenderize the mutton for less or more time, do so. Every quality of meat is different, and hence, the cooking time will vary accordingly.

For more Similar Recipes:

Resha kabab

Peshawari chapli kabab

Shami kabab

Fish kabab

Mince potato cutlets

Mutton potato chops

If you have tried these Fried Mutton Chops, 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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To make this recipe, first, thoroughly rinse the chops under running water.

Prepare a muslin bag for the mutton chops_Take a muslin cloth, then place chopped ginger garlic, fennel seeds, dry red chilies, and cinnamon sticks_Tie the muslin bag with another strip/thread.

The spiced muslin bag is ready.

Put the all rinsed chops in the pot/pan. Pour 200 ml water into the pot.

Bring it to a boil on high heat, then add salt and drop in the spiced bag. Push the spice bag down with the help of a wooden spoon.

Now, add white vinegar. Close the lid and let it cook until the meat is tender.

Water should remain approximately ¾ in mutton chops.

Once the chops are cooked, take them out of the pot.

Discard the muslin bag by squeezing it.

Reserve the remaining stock for later use.

Take a medium-sized mixing bowl to add flour, baking powder, and black and white pepper.

Stir to mix well and set aside.

Whisk the yogurt. Mix the remaining mutton stock with the yogurt very well.

Keep adding the yogurt mixture to the flour until the batter reaches a thick, pouring consistency.

Heat the medium hot oil in the wok at around 150 C

Coat each chop with flour batter and put it into the oil.

Fry each side of the chop for about 2-3 minutes. Keep frying the chops until you get a nice golden brown.

Drain the chops onto the kitchen paper to remove the excess oil.

Fry all remaining chops this way.

Fried chops are ready to serve

Chops can be served with pav bread/kadak pav.

Garlic Chilli Chutney Recipe

Sana Rasheed Saturday, March 15, 2025 Add Comment

chilli-garlic-sauce-with-step-by-step-photos

Garlic Chilli Chutney—How to Make It with Step-by-Step Photos and Video.

Garlic Chilli Chutney is a fiercely hot and tangy sauce, straightforward and simple sauce is prepared with garlic, dry whole red chilies along some basic spices, It has more flavor and effectively enhances the taste of any food this is a side dish of any snack items.

This homemade chili garlic sauce recipe packs all the same fiery flavor as the spicy condiment found at restaurants.

Making your chili garlic sauce allows you to adjust the flavoring, adding sweetness to offset the heat or additional vinegar to bring out another dimension, this is a very flavourful and aromatic sauce but to make this sauce first has to be acted upon over these safety rules.s

My Latest Garlic Chili Chutney:

Precaution Tips:

Peppers, even dried ones reconstituted in water, contain oils that can burn sensitive skin. These oils don’t wash off easily, which means once they’re on your hands, it’s only a matter of time before you rub your eye or nose and wind up in tears.
So, wear a pair of powder-free nitrile gloves or, if you don’t have any, slather your hands with butter before you begin working. The butter will act as a barrier between your skin and the peppers’ oils, which will come off your hands when you wash them.

Protect Your Eyes and Mouth, Too

Consider eye protection. This isn’t just about the occasional pepper squirting directly at your eye, which is a definite risk when you’re working with a pound of them. It’s also to protect you from the danger of forgetting that you’re working with hot peppers and rubbing your eye — you’ll poke your glasses instead.

Breathe through your mouth.

I learned this the hard way: when you’re standing over your food processor whirring a pound of chili peppers, they are going to be fumed. Lots of fumes. Taking a deep breath through your nose at that point might clear your sinuses momentarily, as it did mine.

Then it will produce an incredible burning pain that will lead to congestion like you’ve never known before. Protect yourself by breathing through your mouth!

Use Milk to Banish the Burn

If you’ve ignored all of the tips above and wind up with burning hands, whole milk will ease the pain. MythBusters put a variety of treatments for pepper burns to the test and found that whole milk works best, whether applied to the skin or guzzled down after eating something spicy.

Hopefully, these tips haven’t scared you off because this recipe is simple to make and incredibly delicious whether you use dried peppers or fresh ones.…

If you have tried this Chilli Garlic 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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To make this recipe firstly we soak the dry whole chilies in warm water for an hour.

soak-the-whole-red-chillies-in-warm-water

Remove the skin of the whole garlic clove.e

In a blender jar put peeled garlic with spices and blend them till turn the smooth texture.re

Take one saucepan to add 1 tbsp oil..heat the oil and pour all the garlic mixture into the saucepan.

Saute the mixture on low flame till the rawness disappears.

Take it out in the bowl/bottom.e

Now garlic sauce is done to serve

with kebab, cutlet, pakora, samosa, and aloo paratha It's rapidly replacing ketchup

You could use this chutney for a week under refrigeration.

Anar Dana Pudina Chutney Recipe

Fried Mutton Chops Recipe

Garlic Chilli Chutney Recipe

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