Green Chutney Recipe

Green Chutney | Green Sauce || How to Make Green Chutney Recipe with step-by-step photo...

Green Chutney is known as a Pav bread kebab sauce that is served with pav bread kebab. Those who are familiar with Karachi might have heard of and even had this popular snack, which is easily available in Aram Bagh and Bandar Road very tasty and yummy, and the most special thing in this snack is its sauce that actually works to enhance the taste of pav bread kabab- tangy and spicy in taste.

                     

Today I am sharing Pav Bread Kebab Sauce that can be used in many recipes as well, such as chana chaat, roll paratha, samosa, pakora, spring rolls, etc.

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First of all, I prepared this tangy and spicy chutney for pav bread kabab. I will share the complete recipe after this post.

The main ingredients are coriander and mint leaves. Green chilies. Garlic and whole dried mango, easy and quick sauce, so let's begin. 

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Firstly, pour ½ cup of water into the small pot and put the dried mango (amchur). Bring to a boil and cook it for 10-15 minutes over a low-medium flame until soft. Meanwhile, soak the tamarind in the hot water and set aside.

Take all the ingredients and prepare them.

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After 30 minutes, extract all seeds from the tamarind.d 

In the grinding jar, put cooked dry mango pieces along with tamarind pulp and water, and blend them well till they turn into a smooth paste.

Now add coriander, mint, garlic cloves, and green chilies along with cumin seeds and salt. Blend them further till they turn into a smooth paste.

Then add crushed red chili to the blended sauce, mix it well, and adjust the salt at this stage.

Now, Pav bread kebab sauce is ready to use in a recipe.s 

                               

Tawa Fish Recipe ( Pan Fish )

 
                             

Tawa Fish | Pan-Fried Fish || How to make Tawa Fish recipe with step-by-step photos 

Tawa Fish is a delicious, flavored, shallow-fried seafood meal that is prepared with a few basic spices and herbs and then cooked on a flat pan/skillet. An easy recipe goes well with naan, chapattis, and chutney.   

It is a delight of the rainy/winter season and is served at every eating place. Now you can prepare this amazing recipe at home.

Mainly to make Tawa Fish, you require fish fillets, but here I made Tawa Fish with small-sized Mushka fish, which I like more than other fish. This small fish is full of flavor, and juicy white large/giant fish becomes so dry and tasteless after cooking, so I always prefer to buy this delicious small fish to cook.

                       

To prepare the Tawa fish marinade, mix ginger garlic paste and gram masala. Then, a fish batter is prepared by mixing spices, gram flour, egg, ginger garlic paste, lemon juice, and coriander leaves to give it an ultimate spicy, tangy, and strong taste. Tawa Fish recipe is usually made by roadside vendors and highway restaurants in the open air  

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

                         

Recipe notes:

Fish: You can use either fish fillets or small whole fish, but always opt for fresh fish; avoid purchasing stale fish, as it tends to have a foul smell and unpleasant taste.

 

Skillet/Pan: Using a non-stick pan or skillet will make cooking fish easier. Iron or other types of pans may cause the fish to stick to the bottom.

 

Fish Rinse: One of the most crucial steps in cooking fish is rinsing it thoroughly until the smell dissipates. To do this, apply some flour to the fish and let it sit for 10 minutes. 

Then, wash it carefully under running water, as fish meat is delicate and can easily break apart. You can also check out my easy fried fish recipe, which includes the fish rinsing method.

 

Marination: Marinating the fish and allowing it to rest are key to making it delicious and juicy. ** While the marination time isn’t long, it remains an essential part of preparing Tawa fish or any type of fish.

 

Frying Fish: Maintaining the stove's heat is important; Tawa fish is cooked on a flat pan with a little oil while covered, allowing the spices to cook properly on all sides. Avoid turning the flame too high; a moderately high flame is ideal for cooking Tawa fish.

 

Spices: I used basic powdered spices along with lemon and herbs, skipping carom seeds as they upset my stomach. However, you can add them when making the batter, as they aid in digestion.

For more Delicious Fish Recipes:

Tandoori fish

Fish and chips

Easy fried fish

Lahori fried fish

Fish fingers

If you have tried this Pan-Fried Fish Recipe, 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 begin this recipe, firstly, wash the fish thoroughly as per my instructions. Ginger garlic paste and herbs preservation method can be found on this link: kitchen hacks.

                  

Take a tray/plate to put the rinsed fish in. Apply ginger garlic, white vinegar, and gram masala over the fish and rub the fish gently with spices all over the sides and slit.s

Leave it aside for 20 minutes.

                   

Meanwhile, prepare the gram flour batter. It takes a mixing bowl. Squeeze the fresh lemon juice into it, then add gram flour, rice flour, and cornflour. Ginger garlic paste

                    

Next, whisk the egg and pour it into the mixing bowl along with red chili powder, Kashmiri red chili powder, and crushed coriander powder.

                   

Towards the end, add crushed black pepper, turmeric powder, salt, chopped coriander leaves, and food color. 

                   

Give it a good stir till everything is incorporated.

                   

Now take another open tray/plate and coat each marinated fish with the prepared batter. 

                 

And keeps in the fridge for half an hour for marination.n

                               

Heat the oil in the flat pan/skillet. Place the marinated fish in the pan and put the lid on. Cook each side of the fish on a moderately low flame for 5-7 minutes.

                  

Remove the lid, flip the fish, and cook the other side by covering.
                 

Once they turn a nice golden brown color on both sides, take them out of the pan.
                      

Transfer to the serving dish.
                 

Serve hot with chapatti, naan, and chutney.

                                     

Hyderabadi Bagara Baingan Recipe | Khatte Baingan

 

                               

Hyderabadi Bagara Baingan | Khatte Baingan || How to make bagara baingan with step-by-step photos and video.....

Hyderabadi Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in rich masala curry. Hyderabadi baingan is a vegetarian dish as well as a side for Biryani, a pulao of Hyderabadi Indian cuisine.
Brinjal or eggplant foam is the main ingredient of this bagara baingan curry recipe, which uses the unique taste of the vegetable, blending it with spices to create a wonderful, versatile, and satisfying dish.

Bagara Baingan is cooked from fresh and small white eggplant, which is best to make this curry, but if it isn’t available in your area easily, then you can make it from purple eggplants; eggplants are also known as Brinjal. In Pakistan, most people aren’t familiar with eggplant.

                             

My Latest Video Recipe Khatte Baingan :

Brinjal is available in 3 colors: green, purple, and white. White and purple come in the winter season; the rest of the year, purple brinjal/eggplants are available in the market. So I am also using small purple eggplants for making bagara baingan.  

The main ingredients are peanuts, coconut powder, white sesame seeds, poppy seeds, and tamarind pulp. These ingredients make it tasty, nutty, and delicious. Served as a side dish in Hyderabadi cuisine along with Biryani or with rice, Hyderabadi Baingan turns tasty because of the usage of peanuts, coconut, coriander powder, garam masala, cumin seeds, curry leaves, and tamarind. 

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

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Firstly, rinse 4- 5 eggplants thoroughly and cut them vertically into two slits like a plus sign.  

Soak them in the water pot and set aside.

Pour hot water into the small bowl/jug, then add tamarind for soaking for around an hour.

Meanwhile, place a pan on the stove, heat it, then dry roast all the bagara spices. Keep roasting all the spices for 2-3 minutes on a low flame. 

Cut the onion in half, then dry roast it with its peel. 

In the grinding jar, put all the roasted spices along with the roasted onion. Add 2-3 tbsp water and coarsely blend them together.
Transfer the paste to a separate bowl. Then add spices to the paste, stir to mix them well keep aside.

Now, extract all seeds from the tamarind pulp.

Fill each eggplant with the ground spiced paste which we have already prepared. The remaining Masala paste was kept aside.e

Take another vessel, add ½ cup of oil, and heat it well. Put cumin seeds, mustard seeds, and fenugreek seeds, and let them crackle for a minute.

Note: In this recipe, the oil quantity is kept more 

Then add the remaining masala paste to the oil, stir to mix well, and let it cook for 2-3 minutes; cover the lid on a low-medium flame.
Then add tamarind pulp to the bagara baingan masala pas.te

Bring it to a boil, then place all eggplants in the pot, cover the lid,
If needed, you can add ½ cup of water. Allow it to cook for 20-25 minutes on a low-medium flame. 

Or until the oil is separated from the bagara baingan. Remove from the flame, and bagara baingan is done.

And transfer to the serving dish. Serve with bagara rice, biryani, and pulao.