Yummy Traditional : Main Course

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Quick Chutneys Recipe

red-green-garlic-chutney-with-step-by-step-photos

Red Garlic Chutney | Chutney Recipe || How to Make Garlic Chutneys with step-by-step photo

Chutneys are traditional, spicy, delicious, and colorful chutney recipes, which are mainly used as a taste enhancer or to make things spicy, especially in street food.

It is mainly prepared with a combination of garlic cloves and soaked red chilies with some lemon juice/vinegar to reduce the heat.t

Whenever you are planning to make Pakistani chaat recipes, in other words, any chaat recipe is incomplete without red and green garlic chutneys

And it would taste ordinary, basically, the combination of green chutney, tamarind chutney, and red chutney recipe would lift any cha, nd samosa, pakor, or roll.ll

The color and texture of these red and green chutneys may give an impression of being extra hot and spicy, but it is not the case. I have soaked the red chilies, which would lower the temperature and its spiciness also.

I have used red Kashmiri chilies and bullet green chilies, which are comparatively less spicy yet give a dark red and green color.

I prepared raw red and green chutney versions, which don’t need to be cooked on the stove, yet you can enjoy a few spicy chutneys with any type of snack/.meal

Recipe Tips:

When making chutney, I strongly recommend using Kashmiri red chilies and bullet green chilies. They are less spicy and provide a beautiful red color to the chutney.

Additionally, if you want to reduce the heat, consider deseeding the chilies before grinding them. This will help create a milder spice chutney.

Finally, it's a good idea to maintain a thick consistency while grinding, but when serving, you might want to thin it out for better usability.

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Soak the dry red Kashmiri chilies in warm water for 1/.2 hour.

Take all ingredients to prepare all veggies.

Put all ingredients in the mixing jar and blend them well till turns into a smooth paste.

Now transfer to the bowl.

Now ready to serve, chutney with samosa, chaat, roll, or khichdi
Can be used for up to 3-4 days by keeping it in the refrigerator

Put all the ingredients of green chutney with a little water in the mixing jar.

Blend them well till they turn into a smooth paste.

Now transfer to the serving bowl.

Now Ready To serve hot and spicy green chutney with pakora, samosa, and chaatroll. Can be used up to 3-4 days in the refrigerator

Aloo Moong Dal Paratha Recipe ( Stuffed Veg Paratha )

Sana Rasheed Add Comment

aloo-moong-dal-paratha-recipe-with-step-by-step-photos

Aloo Moong Dal Paratha || Moong Dal Aloo Paratha || How to make aloo moong dal paratha With step-by-step photos

Moong dal stuffed flatbread is made from protein-rich lentils, potatoes, spices, and herbs. A delicious and golden brown crisp layer of paratha goes well with a hot cup of tea. or nothing else to need with this paratha

This stuffed aloo dal paratha is one of the most delicious and stomach-filling breakfast foods that can energize your body and help you go through the day’s activities.

Personally, I love this dal aloo paratha. This paratha basically is my own creation and experiment, which I am sharing here with all. Hopefully, you will like and appreciate this recipe, and try it in your kitchen

For the best result, follow my detailed step-by-step photo instructions and tips below the recipe card

Recipe notes:

Don’t overcook the potatoes and lentils; otherwise, the paratha may tear while rolling and frying.

In this recipe, I used 2 cups of fine flour and 1 cup of wheat flour. However, you can use only wheat flour or all-purpose flour if you prefer. I highly recommend mixing wheat flour with maida (fine flour) because this combination helps prevent constipation and gastric issues.

The paratha dough should be neither too soft nor too hard.

Using desi ghee for frying the parathas makes them tastier and crispier. If you have health concerns or do not like the taste of desi ghee, you can substitute it with olive oil.

For more delicious stuffed paratha:

Keema paratha

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To make this recipe, firstly boil and grate potatoes.

Rinse and boil the moong dal in ½ cup of water.

Chop fresh coriander leaves and green chilli.s

Combine the fine flour, wheat flour, salt, and oil in a medium-sized bowl and mix well.

Knead a bit of hard and pliable dough. Cover with a wet cloth and keep it aside for 20 minutes.

Crush coriander seeds, cumin seeds, and black peppercorns in the mortar

Combine boiled and grated potatoes and dal in a large mixing bow.l

combine-dal-and-potato-in-the-mixing-bowl

Next, add chopped coriander leaves, green chilies, crushed red chilies, and ground masa.la

Keep mixing by adding salt

Cover and set aside for a while

Divide the dough iequal-sizedsize portions and give them in a dough ball shape.

Making one paratha takes a couple of dough balls at a time.

And roll them out into a 6-7-inch diameter circle.

Spread the generous amount of prepared mixture over the one rolled roti. And apply some water around the edges of the rolled roti

spread-aloo-dal-mixture-over-the-rolled-roti

Cover the mixture with another rolled roti. And roll the prepared stuffed roti with the help of a rolling pin to evenly spread the mixture in the roti.

Heatthe Tawa or griddle over a medium flame by adding 1-2 tbsp ghee. Place the raw paratha overheated Tawa, after a minute, flip it using a spatula.

Apply ½ tbsp ghee on each side and shallow fry until light brown spots appear on both sides and the paratha turns mildly crispy.

Transfer it to a plate and repeat the process for the remaining fillings and the dough ball.s

prepare-all-remaining-paratha-in-this-way

Aloo moong dal parathas are ready to serve

Serve hot paratha with a hot cup of tea or Dahi chutn.ey

Chicken Spring Roll Recipe

Sana Rasheed Add Comment

Spring roll | Chicken roll || How to make chicken spring roll with step-by-step photos

Spring Roll is a fried dish usually available. They typically contain minced beef/mutton and vegetables. The colorful, tempting roll is prepared by using chicken, carrot, cabbage, capsicum, and other seasonings and sauces.

You can also add vegetables of your choice to enhance its flavor and serve it hot with ketchup. A Crispy, flaky, and tasty spring roll is known as one of the most favorite snacks. It's not hard to make; you just have to prepare to fill it with spring roll, and roll sheets are available at any grocery store or sweet shop.

Chop all vegetables and stir-fry them with 1 tbsp oil on a high flame for 2 minutes. In the end, add 1 tsp sugar, mix well with the vegetables, and remove from the flame. Your veggies are ready to use in many recipes,s such as noodles, spaghetti, samosa, and rolls. Spring rolls are served with ketchup and sauces, so let's begin

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In a pot/saucepan, put chicken boneless and spices with 100 ml water, bring to a boil, then cover the lid, and cook it for 15-20 minutes on medium flame or until the water dries up. Take it out of the pan and shred the chicken; keep aside.

On the other hand, prepare flour batter for binding, take a small bowl to add 2 tbsp plain flour, add water to mix it until it gets a smooth paste.

Grate all vegetables and peel and chop the boiled egg.

Take a frying pan, add 2 tbsp of oil, heat it, then add the vegetables. Just sauté it for 2 minutes, then add shredded chicken and chopped eggs and mix them together.

Keep the heat on a very low flame during the process. Now add spices to the mixture, stir to mix all the ingredients well, turn the flame on high, and stir-fry for 2 to 3 minutes.s

Remove from the flame and let it cool down completely.

Roll Sheets or strips, you can easily get from any Asian grocery store.

Take out one roll sheet and place the roll sheet/wrapper like a diamond. Place 1 tbsp filling near the corner, no more than that, the less filling the better. Overstuffed spring rolls break apart in the oil. 1 tablespoon is all you need; fold over the corner roll right, and apply flour batter over the sheet edges with the brush/spoon. Fold over the left side. Fold over the other side, no air pocket.t

Now it will look like an envelope. Besides applying flour batter over it, fold the roll sheet to make roll shapes, close it up, and see how nice and neat the egg roll is wrapped. No holes, no air pockets.

Keep them all covered with plastic wrap to prevent drying out. They dry out easily. You can store them in the freezer when you want to have them. You take them out 5 minutes before frying.

Carefully slide the spring rolls in. Inspect each spring roll for corners that have popped open. Fix with more cornstarch slurry if needed. Fry a few at a time, turning to brown evenly. Once they are golden brown, they are done.

Place them on a kitchen towel to absorb excess oil. Now transfer them to the serving tray.

Hot served with ketchup and green sauce, I hope you may enjoy our Chinese Spring roll recipe.

Quick Chutneys Recipe

Aloo Moong Dal Paratha Recipe ( Stuffed Veg Paratha )

Chicken Spring Roll Recipe

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