Yummy Traditional : Sauces and Raita

Showing posts with label Sauces and Raita. Show all posts

Kashmiri Red Sauce Recipe

Kashmiri Red Sauce || Red Chilli Sauce || How to Make Chilli Sauce with step-by-step photos....

Kashmiri red sauce isn’t hot and spicy, but looks very red and sharp in taste real taste of this sauce is tangy and delicious. This is known as a Kashmiri red chili hot sauce. To prepare this sauce, tamarind pulp, coriander leaves, mint leaves, and Kashmiri red chili, along with garlic cloves and tomato.

Use this red sauce as a condiment or mix in additional aromatics like mint, coriander, and cloves. Try it alongside barbecue items, samosa pakora, or rolls to mix some yogurt in the red sauce.

This sauce can be used in the bun burger, or roll paratha to make the tasty and delicious taste of thefoods. Easy and quick recipe, so let me know how to make this tasty red sauce.

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To prepare this sauce, first soak the Kashmiri red chili in hot water for an hour.

Take a separate bowl, pour hot water, and put tamarind in it. Soak it for 30 minute.s

After 30 minutes, extract all seeds from the tamarind pulp. Keep aside.

Take all ingredients and prepare all veggies.

Put all ingredients into the grinding jug, add tamarind pulp and roasted cumin seeds.

Add a little water and blend all spices very well. The sauce is well-blended. Take it out in a bow.

Now add salt and red chili powder and mix well in the bottle. Itjar can be stored for up to 2 weeks.

add-salt-red-chilli-powder-in-the-red-sauce

The red sauce can be served with any barbecue items, stuffed paratha, and fried items.

Quick Chutneys Recipe

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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

Green Chutney Recipe

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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 be heard of and even had this popular snack is easily available in Aram Bagh and Bandar Road very tasty and yummy, and the most special thing in this snack 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.

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

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

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

put-dried-mango-and-tamarind-pulp-into-grinding-jug

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.

put-coriander-and-mints-leaves-into-the-grinding-jug

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

Hara Lehsun Chutney Recipe ( Spring Garlic )

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Hara Lehsun Chutney | Spring Garlic Chutney || How to make hara lehsun chutney with step-by-step photos

Hara lehsun chutney is a bit spicy, aromatic, and delicious recipe. If you like the garlic taste,e then you should try this green lehsun chutney.y

The best thing about spring garlic is that it is not as strong and pungent as mature garlic. Spring garlic has this mellow quality about it that is not overpowering; the flavors are subtle yet distinctively garlicky.

Chopped hara lehsun chutney is prepared with just 4 ingredients: spring garlic, green chili, mustard oil, and salt quick and easy recipe that can enhance the taste of your meal, as well a ras sh the flavor of its leaves.

Hara lehsun comes in the winter season, not available throughout the year like mature garlic. Though mature garlic, before grown up, is a form of spring garlic, it can mainly be called baby garlic. I didn’t grind it like chutney; I just chopped and prepared it with mustard oil.

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