Yummy Traditional : Sauces and Raita

Showing posts with label Sauces and Raita. Show all posts

Chilli Garlic Tomato Ketchup Recipe ( Tomato Ketchup )

Chilli Garlic Tomato Ketchup | Tomato Ketchup || How to Make Chilli Garlic Tomato Ketchup with step-by-step photos

Chilli Garlic Tomato Ketchup is a sweet, tart, totally addictive dipping sauce that is so easy to make at home. Use it for fresh or fried spring rolls, wontons, or grilled meats, kebab pakora, and sandwiches. Barbeque. Without ketchup, all those meals remain incomplete. If you have this fact, then you must prepare this chili garlic tomato ketchup within a very low budget and can be stored in a clean bottle for the Ramadan and Eid season. So let's begin.

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Blanch the tomatoes in hot water for a minute, then remove the skin from the tomatoes.

In a large pot, put peeled tomatoes along with onion and garlic cloves, bring them to a boil, and cover the pot until the vegetables are soft.

Blend the tomatoes until smooth paste, tie in a muslin bag with bay leaves, celery seeds, mustard seeds, peppercorns, and a cinnamon stick.

Now transfer the tomato puree to another large-sized cooking pan, then put a muslin bag in the tomato paste/puree. Bring it to a boil slowly on low to medium-low flame, and simmer the tomato puree for 1 hour, keeping it stirred occasionally.

Constantly keep stirring by adding sugar, vinegar, and red chili. Stir in food color to combine well and simmer until it begins to thicken. Discard the spices in the muslin bag. Now add salt to the mixture and simmer until the desired consistency is reached.

Let it cool down completely, then shift the prepared ketchup to the glass bottle, close the bottle cap tightly, and store it in the refrigerator for a month.h

Street Style Aloo Chutney Recipe ( Potato Chutney )

Sana Rasheed Add Comment

Street Style Aloo Chutney | Potato Chutney | How to Make Aloo Chutney with step-by-step photos

Aloo Chutney is a tangy, spiced, and delicious recipe that is prepared with boiled potatoes and some basic ingredients. You may have tasted different styles of potato chutneys in life, but if you try this version, it is just as good and is super easy to make

Actually, this aloo chutney is being sold by vendors with small-sized samosas, with a quite different and delicious taste. Mostly, these vendors stand outside colleges and schools in Karachi, from where I had been eating, and I was thinking to make at home.

Several times I searched for this recipe, but I got a failure; somehow, after some effort, I got this recipe and then tried to make it at home. Trust me, it was the same taste that I have been eating from a vendor.

This chutney usually is served with any kind of pakoras, as well as aloo chutney, and goes well with various types of stuffed Parathas and kachoris.s, So let's begin

If you have tried this Aloo Chutney, 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 aloo chutney, first we boil the soft potatoes, remove the potatoes' skin, then mathem it and set aside.

Lightly dry roast cumin and coriander seeds separately, then make them into coarse powder. Soak the tamarind in warm water for an hour. Then extract all seeds from the tamarind and strain it out

Put mashed potatoes with roasted whole spices in the grinder jar, and keep adding more spices.

Add all-purpose flour and red chilli powder, then pour tamarind pulp with water.

pour-tamarind-pulp-and-water-in-grinding-jar

Grind them together

Shift to another pot, place on the stove, and cook aloo chutney; keep stirring over medium heat for 10 minutes.

Once it comes to a boil, then add food colour and stir to mix well.

Allow cooking for another 5 minutes.

Consistency depends on you: how much you want to keep thin/thick.

Turn off the flame and mix red chilli flakes; let it cool down.

Transfer to the serving dish/bowl; at this stage, you can sprinkle chaat masala and coriander leaves.

Serve it with pakoras, stuffed parathas and kachori; it can be served with potato chutney as a side dish with a Pakistani meal.

Dahi Chutney Recipe ( Spiced Yogurt Dip )

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dahi-chutney-recipe-with-step-by-step-photos

Dahi chutney | Dahi ki chutney | Spiced Yogurt dip with step-by-step photos

Dahi chutney is a spiced and flavored yogurt sauce made with a few basic spices and herbs. It is popular as a side dish with biryani and pulao or as a dip with fried fish and fried chicken.

This chutney resembles green raita chutney. It is an excellent condiment or a dip for most Pakistani snacks or deep-fried fritters. The taste of this chutney is a combination of mild and spicy tastes with a mint flavor.

Additionally, I have already shared green raita chutney, quick spicy raita, and cumin raita on my blog. This is another easy and simple version of Dahi chutney. This yogurt chutney can work with boondi, Dahi bhale, and chana chat.

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

instructions and tips above the recipe card

Recipe notes:

I used homemade yogurt for this recipe, and I would like to strongly recommend the same for this recipe
Having said that, if you are running short of time, then you can use store-bought yogurt
For additional ingredients, I used milk instead of water. Milk maintains the yogurt taste,e whereas water has a thin consistency and lowers the taste of yogurt
I have just used a few mint leaves to bring the mint flavor into the chutney. Don’t use coriander or a large amount of mint, as the Dahi chutney will become like a green raita chutney.

For more similar recipes:

Bun kabab chutney

Pav kabab chutney

Hot red chili sauce

Chilli garlic sauce

Aloo chutney

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

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

Combine green chilies, mint leaves, and milk in the grinding jug.

Blend them together very well.

Next, take a mixing bowl to add yogurt.

Whisk it for 2-3 minutes with a whisk.

Add cornflour to the beaten yogurt and mix until you get a smooth texture in the yogurt.

Cornflour brings smoothness to yogurt.

Next, add garlic powder. Cumin powder, black pepper powder, and salt

Whisk smooth, making sure the yogurt blends well with spices.

Lastly, pour the milk mixture into the spiced yogurt.

Stir to combine them.

Dahi chutney is ready.

Finally, serve Dahi chutney with different meals and cutlets.

Spicy Raita Recipe ( Masala Raita )

Sana Rasheed Add Comment

Spicy Raita|Quick Raita || How to make spiced raita recipe with step-by-step photos....

Spiced Raita is a delicious, spicy, thick, creamy, flavored, and simple raita recipe. This raita is prepared with a few seasonings and can be served with roll paratha, bun kebab, barbecue pulao, and biryani. This traditional recipe comes from the subcontinent, specifically India and Pakistan, and,d as desired, can be served with veggies, seasoning for enhancing taste, or can be plainly served with paratha, puri, or any fried base meal.

This spiced raita can be made within 10 minutes; I often make it with a snack or at lunch or dinner

. Personally, I love this. I used regular full-fat yogurt to make but if you want to use it for diet purposes can use fat-free yogurt

. This raita is wholesome and full of nutrients, especially the presence of calcium,m which fulfills bones and skin requirements. Calcium is one of the most important elements that is essential to our bones and teeth.