Yummy Traditional : Ramadan Special

Ramadan Special

Showing posts with label Ramadan Special. Show all posts

Anar Dana Pudina Chutney Recipe ( Hari Chutney )

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, is 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.

Chana Chaat Recipe

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Chana Chaat || Cholay Recipe || How to Make Aloo Chana Chaat Recipe with step-by-step photos

Cholay is the Desi version of a salad. The base is chickpeas or chana with onions, tomatoes, green chilies, and coriander as the supporting characters, finished off with chaat masala for that necessary spic. Khataaz, a traditional spicy street food snack, is made of a lot of ingredients to make it tasty.

One bowl of cholay chat is enough for a 1-time meal and can be placed instead of lunch/dinner, can be considered a complete food, and is a good choice for dieting purposes.

It contains low calories and less fat. They are a purely healthy meal with added yogurt, green chutney, tomato, potato, coriander leaves, green chilies, and tamarind sweet and sour sauce, along with boiled chickpeas, potatoes, and papri, which enhances the taste of Chola chat.

You will get the link to papri and green chutney raita and tamarind sweet sauce recipes below

If you have tried this Chana Chaat, 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, in a pressure cooker, add chickpeas, baking soda, salt, and water. Bring to a boil, and then close the pressure cooker after whistling. Note the time for 20 to 30 minutes.

Meanwhile, prepare all veggie dishes.

In a sauce, boil potatoes and peel them, then cut them into cube shapes and keep them aside.

Green raita chutney is so simple to make. If you have mint coriander leaves, the sauce is present in your fridge, then just add yogurt with a little salt and green sauce.

Mix them well, and the green raita chutney is ready. Note, don’t use water in green raita chutney. You can get the link to green raita on the recipe card given below.

Take another small, separate bowl, add yogurt and salt, and whisk well until a smooth texture. Keep in the fridge.

In a mixing bowl, we will add boiled chickpeas along with all ingredients and mix them together.

Then put all the remaining spices into the chana chaat, mix them well, then at the end add paprika and sprinkle some spices.

Now ready to eat and serve

Dahi Baray Recipe (Dahi Bhala)

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Dahi Baray |Dahi Bhalla || How to Make Dahi Baray Recipe with step-by-step photos....

Dahi Baray is the most popular street food snack in Pakistan. This lentil/gram dumpling is flooded with seasoned yogurt. It is prepared by soaking baray in thick yogurt. Dahi Baray, which is adored by almost everyone. In the method below, I have clearly mentioned each and every step in detail. One of the most important things here is gram batter, which needs correct consistency, and then frying the baray.

I am not a very big fan of Dahi vadas dressed with lots of green chutney and imli chutney or a sweet version of Dahi Baray, but if you prefer it, you can go ahead with drizzling them over the Dahi vadas or making them sweet.

But whichever way you like to have them, sprinkling some chaat masala and red chili flakes is enough to make them delicious. You can also sprinkle Dahi baray masala over it. Dahi baray masala is made of only 3 spices: whole red chilies, cumin seeds, and coriander seeds.

Slightly dry roast on a skillet/tawa and grind them together to a fine powder. At the time of serving, sprinkle masala over Dahi baray. I haven’t posted the Dahi Baray masala recipe yet, but I have mentioned above the line on how to make Dahi Baray masala at home, which I am sharing with you all. This recipe is mostly used at iftar time in Ramadan, and people enjoy having this in the rainy season.n

It wasn't a long process to make, very short takes time than other Baray like mong baray or mash, so let's begin with step-by-step photos...

Tips:

At the time of serving, you can vary by adding boiled chickpeas and papri as we.ll.
Can be drizzled with green mint chutney and tamarind sauce over Dahi Baray

If you have tried this Dahi Baray, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

In a mixing bowl, add yogurt and spices and mix them well with a whisk till turn a smooth and creamy texture is achieved.

In a mixing bowl, add gram flour and spices. Stir to mix well and rest it for 30 minutes. Then add all remaining spices and stir to mix well until a smooth batter is formed.

Take a bowl filled with water and put a small drop of batter in it. If the batter immediately starts to float on top of the water, the batter is ready. If not, then whisk it some more.

Heat the oil in a wok on medium flame. Once hot oil, add a spoonful of batter using your hand or two spoons. Fry a few baray (dumplings) at a time. After a few times, flip them and move them around to get even cooking and brown until a nice golden color, remove them to a plate using a slotted spatula.

Now, in a separate bowl, add lukewarm water and salt and mix well. Put fried baray into the water, let them soak for 5 minutes, take them out, and squeeze carefully between palms to remove excess water from them.

Place the muesli in a serving dish and pour spiced yogurt over it. Sprinkle some chaat masala, red chili flakes, and coriander leaves.

Now, the tasty and spicy Dahi Baray is ready.

Moong Dal Pakora Recipe ( Dal Bhajiya)

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Moong dal pakora recipe with step by step photos and video

Moong Dal Pakora Recipe | Moong Dal Bhajiya | Step-by-Step Guide with Photos and Video

Indulge in the delightful crunch of Moong Dal Pakora, also known as Moong Dal Bhajiya—a beloved teatime snack that evokes warmth and comfort, especially during rainy weather.

These delicious fritters are made from yellow split moong lentils, combined with aromatic spices and fresh herbs, resulting in a treat that’s both flavorful and satisfying.

While these pakoras are traditionally deep-fried to achieve their signature crispy texture, you can opt for a healthier alternative by lightly pan-frying them with just a tablespoon of oil or using an air fryer.

Or bhajis are a quintessential component of Indian snacking culture. They come alive at high tea or as an evening snack, and there are many variations of dal pakora available on my blog, which I will link for your exploration after this description.

The moong dal pakoda is particularly addictive, offering an irresistible crunch that will leave your taste buds yearning for more. You’ll find that these pakoras are versatile; they can enhance dishes like dahi bhala or chana chaat, serving as a delightful topping that adds texture and flavor.

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Moong Dal Pakora Video:

This recipe for moong dal bhajiya is inspired by traditional Indian cuisine and is designed to cater to various taste preferences. Notably, it excludes red chili powder, making it perfect for those who favor milder flavors, such as young children or anyone wary of spice.

Recipe Notes:

To achieve the light and crunchy texture of your moong dal pakora, it’s essential to soak the dal, followed by grinding it with the right amount of water. Aim for a thick and fluffy consistency—like that of whipped cream—when preparing the mixture. A runny batter will result in pakoras that are soft and overly oily.

Another crucial step is to whisk the dal batter thoroughly; this will introduce air, making your pakoras light and airy. Insufficient whisking might lead to dense and bland bhajiyas, so take your time with this step for the best results.

In this recipe, I’ve only included chopped green chilies for a mild kick. However, if you're seeking a bit more spice, feel free to sprinkle in some chili flakes to suit your palate.

One of the most important aspects of frying your moong dal pakora is managing the heat. A flame that’s too high can cause the pakoras to burn on the outside while remaining uncooked inside.

Conversely, a low flame may lead to soggy pakoras. Maintaining an even, moderate flame throughout frying is key to achieving perfectly cooked, crispy treats. Should you find yourself with leftovers?

Simply store them in an airtight container in the refrigerator. When you're ready to enjoy them again, reheat in a microwave or air fryer for a delightful snack that's as good as fresh!

You might like these:

Egg potato chips

Lahori Laddu Peethi

Crispy Chana Dal Pakora

Mix dal pakora

Masoor dal pakora

Have you tried Moong Dal Pakora? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

How to Make Moong Dal Pakoda?

To prepare moong dal pakora, begin by soaking the moong dal for approximately 2 hours. If you're short on time, you can soak it in hot water for about 40-45 minutes.

While the dal is soaking, take the opportunity to chop ingredients such as ginger, green chilies, coriander leaves, and curry leaves, which will be added to the pakora.

After the moong dal has soaked adequately, drain it and blend it with a minimal amount of water. It’s important not to add too much water, as excessive moisture can cause the pakoras to absorb oil and become heavy and soggy.

While blending, periodically check the mixture by opening the food processor lid and stirring if necessary. If needed, you can add small splashes of water to achieve a smooth consistency, ensuring that the mixture is not grainy.

Once blended, the next step is to whisk the dal until it becomes light and fluffy. Using a hand whisk or an electric hand blender, whisk the dal batter until it feels airy and fluffy.

To test the batter’s consistency, drop a small amount into a bowl of water; if it floats, the batter is ready.

Once confirmed, add powdered spices such as salt, cumin powder, along with the chopped coriander, ginger, green chilies, and curry leaves. Mix everything thoroughly.

Heat oil to a medium-hot temperature, around 140 °C. Carefully drop medium-sized dumplings of the dal mixture into the oil, working in batches of 4-5 to avoid overcrowding. When the pakoras begin to float, gently turn them over.

Stir occasionally to ensure even cooking, resulting in a uniformly light golden brown color and crispiness.

Once fried, transfer the pakoras to a paper towel-lined plate to absorb excess oil.

Moong dal bhajiya can be enjoyed in various ways—whether served with dahi bhala, dahi boondi, or simply as a delightful teatime snack.

Anar Dana Pudina Chutney Recipe ( Hari Chutney )

Chana Chaat Recipe

Dahi Baray Recipe (Dahi Bhala)

Moong Dal Pakora Recipe ( Dal Bhajiya)

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