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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Firstly, soak tamarind in 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, laddoo path.  

Tamarind Plum Drink Recipe ( Imli Aloo Bukhara Ka Sharbat )

Tamarind plum drink || Plum tamarind drink || How to make tamarind plum drink with step-by-step photos. 

Looking for a nutritious and refreshing drink to beat the summer heat in Pakistan? Tamarind plum drink is a wholesome beverage that will leave you feeling revitalized and happy. With scorching temperatures and dry weather conditions, not everyone can afford luxuries like air conditioning or swimming pools. However, this drink is a great substitute that can help you cool down. 

The word "sharbat" is commonly associated with sweetness and has become a popular part of Muslim cuisine culture as an alternative to alcoholic drinks, which are forbidden in Islam.

                                   

My Latest Video: Tamarind Plum Drink:

This tamarind plum drink is a blessing from Allah Subhana Wa Talaa for his followers. The summer season can bring many challenges for people in Pakistan due to inadequate infrastructure and a lack of basic necessities. However, Allah has provided his servants with these gifts to help them during these difficult times.

This drink can help cool the body down and provide instant refreshment. There’s a list of heat-killing drinks like lassi,tukh malanga drink, mango lassi, as well as Imli Alo.o

Bukhara Sharbat is a highly sought-after non-carbonated beverage in Pakistan's scorching heat, especially among those who prefer fruity drinks to fizzy ones. You can find street vendors selling it everywhere, and even grandmothers and mothers make their own versions.

This drink is also very refreshing in the summer months, helping keep the body hydrated. If you want to learn how to make it, just follow these step-by-step instructions with accompanying photos.

                       

To prepare this recipe, firstly soak the tamarind in warm water for 2-3 hours; if possible, you can put it aside overnight.

You Might Like this:

Peach mango smoothie

Peach Soda drink

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Cold Coffee

Creamy mango milkshake

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Discard the water of the soaked plum and tamarind, and then extract the seeds from them.

                

In a cooking pot,ot pour water, the pulp of tamarind and plums, salt, sugar, ginger pieces, and cumin seeds, and stir to mix them very well.ll. Allow to cook for about 15-20 minutes on low-medium flame.

Now strain it out in a strainer. ner

                                 

 

Cool to room temperature, and save in a clean jar or bottle

                           

To prepare the drink, add 2-3 tablespoons of Sharbat to a glass, dilute with water, and add lots of ice cubes to chill.

                

Tamarind Plum Drink is done to serve

                               

Kasturi Milk Drink Recipe ( Flavoured Milk )

                                                                           

Kastoori Milk || Saffron Kastoori Milk  || How to make kasturi milk with step-by-step photos 

Kastoori milk is literally an energetic, delicious, and flavorful beverage best drunk in cold weather. Traditionally, this drink is made from fresh milk, dry fruits, saffron, sugar, and cardamom powder. Additional ingredients are added: nutmeg, dates, and rose water.

Saffron, sugar, and dry fruits are the main ingredients of this milk drink. The rest of the additional ingredients are totally optional. You can add or skip them, up to you. u  

                

Kastoori milk is a delightful beverage that can be ready in approximately 30 minutes and is good to serve 2-4 people

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

instructions and tips below the recipe card

Recipe notes:

Milk:

You can use fresh milk or powdered full-cream milk when making drinks. I typically use a milk pack for convenience.

Dry Fruits:

The main dry fruits used in Kasturi milk are almonds and pistachios. You can also vary the recipe by adding crushed walnuts, coconut powder, and cashew nuts.

Saffron: 

It’s essential to use good-quality, authentic saffron when preparing Kasturi milk, as it contributes to the drink's aroma and flavor.

Dates: 

I included dates in this recipe for added health benefits and taste, but they are optional and can be skipped if desired.

Rosewater: 

Adding rosewater is optional. I included it to enhance the flavor of the drink.

Cardamom and Nutmeg Powder:

These spices are included in the milk to add aroma. You can omit the nutmeg powder if you’re not a fan of its taste.

To enhance the flavor of Kasturi milk further, consider adding khoya and fresh cream.

            

For more Similar Recipes:

Khoya lassi

Cold coffee

Chocolate banana smoothie

Pakola milk drink

Hot chocolate

Milk drink

Pistachio milk

Falooda milkshake

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Boil the milk and add sugar. Keep on stirring until the sugar dissolves.

         

Next, add cardamom and nutmeg powder, chopped dates, and rose water.

               

Keep mixing by adding chopped almonds and pistachio.

          

In the end, add saffron and mix

           

Let it cook for around 15-20 minutes on the medium-low flame 

         

Till the mixture thickens

        

Kastoori milk is done 

             

Pour into the serving glasses and garnish them with dry fruits.

                         

Ready to serve warm!

             

Enjoy!

Egg Fried Rice Recipe

Egg Fried Rice | Chinese Fried Rice || How to Make Fried Rice with step-by-step photos....

Egg Fried Rice is rice. Deceptively simple, but a huge favorite and crowd-pleaser. I used cooked rice and eggs along with a few fried vegetables and then stir-fried in a wok or pan on high heat. Quick and easy rice originally from Chinese Cuisine

This egg rice goes well with sweet and sour chili chicken, whose recipe I will share in my next post. In addition, this rice can also be served with chicken Manchurian, whose share recipe soon.

         

Additionally, you can use leftover boiled rice if you have it in your fridge, but if you are cooking freshly, then it must be cooked two hours before stir-frying.

But I prefer never to make any type of fried rice from freshly cooked rice; it’ll turn out to be a gobbly mash because there is far too much moisture in freshly cooked rice. I cooked egg rice by an easy method, which hardly took 20 minutes to cook, so lets the go-ahead to know how to cook with step-by-step photos,,,

                               
     

If you have tried this Egg Fried Rice 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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To prepare this recipe, first clean and soak the rice for an hour

Meanwhile,e finely chop the capsicum, carrot, and spring onion; grate the cabbage.

Then fry them together in 1 tsp olive oil for 5 minutes on high-medium flame; keep aside until required. Crush the black and white peppercorns; set aside.

Boil the rice in a large pot and put it in a colander so that excess water can be removed from the rice. Keep in an airy place and let it completely cool down. 

In the same pan,n put chopped garlic cloves and fry them for a minute on medium heat

Crack the eggs along with the orange food coloring.

Sprinkle black peppercorn 

Mix the eggs well with spices. 

Keep mixing on medium flame until it has a scrambled texture.

Now shift the fried vegetables to the scrambled eggs 

Give a good stir on a medium-low flame.

Add cooked rice along with soya sauce to the pan

Put crushed peppers on rice.

Start mixing on a high-medium flame.

Keep mixing by adding salt

Constantly keep mixing rice with egg mixture till turns everything is incorporated 

Transfer to the serving dish/pl; te, egg fried rice is ready to serve with shashlik, sweet and sour chicken chilli.s