Yummy Traditional : Sauces and Raita
Showing posts with label Sauces and Raita. Show all posts
Showing posts with label Sauces and Raita. Show all posts

Schezwan Sauce Recipe


schezwan-sauce-recipe-with-step-by-step-photos

Schezwan Sauce || Schezwan Sauce Recipe || How to Make Schezwan Recipe with step-by-step photos 

Schezwan Sauce is a basically Chinese recipe. hot and fiercely spicy but quite different taste from various types of sauces. can make many dishes from schezwan sauce
like schezwan fried rice,schezwan fried noodles,schezwan fried chicken. whether you anticipate the thrill of creating a unique dish, or

With the simple enjoyment of a delicious meal at home, you can capture the excitement of cooking with ease with the spicy schezwan sauce that warms the palate, it is also a great spicy alternative to ketchup, a simple but delicious dip that is sure to tickle your taste buds, a pungent relish made of red chilies, ginger and garlic I will take your taste buds on an exotic trip

                           

You can use a combination of red Kashmiri chili and dry red chili.to make this sauce. depending on your choice of how much you want to make it spicy and hot sauce, so let's begin 

If you have tried this Schezwan Sauce Recipe 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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To prepare this recipe first soak the Kashmiri and dry red chilies
                          
soak-the-chillies

Blend the soaked red chilies in the blender jar
                           
blend-the-red-chillies


Peel and  chop ginger garlic         
                     
peel-and-chop-the-ginger-garlic-paste


Place a saucepan on flame and heat the oil well, Now add chopped garlic and ginger and saute them for a minute on medium flame                              

saute-ginger-garlic


Add red chili paste to the pan and stir it well

                           
cook-red-chilli-paste


Cover the pan and cook it for 5 to 7 minutes on low flame, now remove the lid and add 100 ml water or approx 1/2 cup along with spices, stir to mix well
                             
add-spices-to-the-schezwan-sauce


Now cover the pan again and allow to cook for about 15 minutes on low flame, After passing 15 minutes remove the lid and stir it, you will see oil has started to come to top of the sauce which means the sauce is ready now
                          
schezwan-sauce-is-ready


Remove from flame and let it  down cool completely      
                     



Now transfer to the jar, it can be served with any deep-fried items
                           
transfer-to-the-jar


Aloo Chutney Recipe


aloo-chutney-recipe-with-step-by-step-photos

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 with some basic ingredients, you may have tasted different styles of potato chutneys in life, but you even try this version, this is just as good and is super easy to make

Actually, this aloo chutney is being sold by vender with small-sized samosas, a quite different and delicious taste, mostly these vendors are stood outside the colleges and schools in Karachi, from where I had been eating and since was been thinking to make at home
                          
aloo-chutney-recipe

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, goes well with various type of stuffed Parathas and kachoris, So let's begin 

                                   
aloo-chutney-recipe

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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ingredients-of-aloo-chutney


To prepare aloo chutney first we boil the soft potatoes, remove the potatoes' skin then mash it and set aside

mash-the-potato


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


dry-roast-coriander-and-cumin
soak-the-tamarind-in-warm-water


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


put-potato-and-coriander-in-grinder
put-more-spices-in-grinding-jug


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

add-flour-red-chilli-powder
pour-tamarind-pulp-and-water-in-grinding-jar

Grind them together


grind-them-together

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

shift-to-another-pot-and-cook
keep-stirring-chutney


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

add-food-colour-to-the-potato

Allow cooking another 5 minutes




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


turn-off-the-flame


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


add-red-chili-flakes


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


transfer-to-the-bowl


Serve it with pakorasstuffed parathas and kachori, additionally can be served with potato chutney as a side dish with a Pakistani meal 
                    
aloo-chutney-recipe

Red Chilli Chutney Recipe

hot-red-chilli-sauce


Red Chilli Chutney | Chilli Sauce | How to Make Chilli Garlic Sauce with step-by-step photos

Chilli Garlic Sauce is a quite fiercely spicy and tangy chutney, although red Chilli chutney a hot and spicy yet delicious chutney prepared from dry red chillies is a must-have condiment to enhance the taste and flavour of many Pakistani snack items. This chutney recipe uses dry red chillies and combines its hotness with garlic to take its flavour profile to the next level. Not only that, the paste of chilli, garlic and spices is sautéed in oil to give it a tempting taste and texture which is not possible otherwise.
                             
                         
red-chilli-sauce-recipe

This is a fiery hot sauce that will leave your mouth burning but in the very best way. Paired perfectly with samosas,rollspakoras, and other iftaar favourites, this chutney will definitely leave you wanting more! So let’s begin

If you have tried this Chilli Sauce 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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red-chilli-chutney

To prepare this chutney first take all ingredients and prepare them


prepare-all-in-ingredients

Slightly soak or boil the red chillies in ½ cup water for 3-4 minutes on a medium flame

                                                       
cook-the-chillies


Transfer all chillies into the grinder jar.Then add chutney ingredients

                 
transfer-all-chutney-ingredients-into-the-jug


Blend them until a fine paste

             
blend-chutney


Heat the oil in the pan and put spices in the oil, let them crackle for 30-40 seconds
                         
heat-the-oil-and-crackle-spices


And pour chilli paste mixture into the pan along with little water, and stir to mix well
                          
stir-to-mix-well-red-chutney


At this stage adjust the salt, and let it cook for around 10-15 minutes or till turns too thick
                       
allow-to-cook-red-chutney


Remove from the flame and allow to cool down completely, red chilli sauce is done
                               
red-chilli-chutney-is-done


Transfer to the serving bowl or glass container
                
transfer-to-the-serving-bowl


This chutney can be served with khichdi and any kind of fried snacks

                                                               


Green Chilli Chutney Recipe



hari-mirch-chutney-recipe-with-step-by-step-photos

Hari Mirch Chatni | Green Chilli Chutney || How to make green chilli chutney with step-by-step photos...

Hari Mirch chutney is quite hot, delicious and tangy green chilli chutney which is one of the traditional that is prepared with a few ingredients. This delish recipe doesn’t require so much effort or time and can be prepared in less than 20 minutes. if you do not prefer to eat too many hot chillies. try to make this dish with mildly hot chillies. green chillies are ground with garlic and some spices and then cooked, giving this recipe an unforgettably unique flavour
                             
green-chilli-chutney-recipe


This hot and spicy yet so desirable; the name itself makes juices flow in the mouth and gives a sizzling sensation to the tongue. The cooked green chillies, garlic, roasted spices and tamarind along with cornstarch gives it an irresistible taste and texture. Pair it up with Pakistani meals or snacks, Like pakora and samosa and turn them into sizzling hot food. So let's learn to make green chillies chutney
Precautions:
  1. During cutting and cooking green chillies sauce/chutney have better is to use kitchen scissors instead of a knife
  2. I preferred to put on hand gloves to prevent burning hands as well as don’t touch my face during the preparation of Hari Mirch chutney...
                               
hari-mirch-chutney-recipe


If you have tried this Green Chilli 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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ingredients-of-green-chillies-chutney


First Soak the tamarind in hot water for at least 30 minutes, Extract all seeds then strain it


soak-the-tamarind-pulp


Rinse and cut the green chillies


chop-the-green-chillies

 
Peel and chop garlic cloves


peel-and-chop-the-garlic-cloves

Dry roast coriander and cumin seeds


dry-roast-coriander-and-cumin-seeds

Dissolve cornstarch/flour in water


dissolve-cornstarch-with-water


All green chillies ingredients are put into the grinding jug along with tamarind pulp, grind the green chillies till turn to a smooth texture


put-into-grinding-jug
grind-the-green-chilli-sauce


Pour all sauce into a saucepan/pot and bring it to boil, cook it for about 10 minutes on medium flame then pour cornstarch gradually keep stirring to prevent making lumps adjust salt at this stage and add food colour stir to mix well


cook-the-chutney
pour-cornstarch-into-sauce


Allow to cook it another 2 minutes on low-medium flame until gets thick 


allow-to-cook-green-chilli-sauce-another-2-minutes


Green chutney is ready to serve turn off the flame and remove it from the stove 


green-chutney-is-ready


Transfer to the bowl or any airtight container and bottle 

                                


Green chilli chutney can be served
chaat even with Khichdi and matar pulao and chana pulaobun kabab


transfer-to-the-bottle-to green-sauce


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