Mooli Patta Chutney Recipe

Mooli Patta Chutney | Mooli Chutney | How to Make Mooli Chutney with step-by-step photos and videos

Mooli Patta recipe is a healthy, simple and delicious chutney recipe that is prepared with a few ingredients like reddish leaves, mustard oil, garlic cloves and some basic seasonings, it goes well with dal and chawal or khichdi. 

Mostly this chutney is prepared at "Bihari Household" It is considered a traditional chutney in every Bihari house. 
I also made it during the winter season when seasoning reddish comes in the market, personally, I love to eat this with dal chawal or khichdi, adding mustard oil to the chutney enhances the taste of chutney, which doesn't come in using other oil, sometimes I tried to make with olive oil and cooking oil but couldn't get authentic of mooli Patta chutney. 
                      

Additionally, we should know about a lot of benefits of the reddish leaf along with its taste, The reddish leaf has magnesium that helps to maintain normal nerve and muscle function, support a healthy immune system, keep heartbeat steady and help bones remain strong.

So if you haven’t had it ever then you must try to make it during winter this is a precious gift of Allah SWT in which he kept a lot of taste and benefits for a human being

So let the go-ahead know how to make this simple and quick mooli Patta chutney 

Tips:

To prepare this tasty mooli Patta chutney you can also add reddish pieces along with leaves. 

If you have tried this Mooli Patta 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!

Facebook

Instagram

Pinterest

Youtube                  

                                                    

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

                   

Firstly separate all leaves from reddish(mooli)rinse them and pat very well.

Heat the tawa and dry roast reddish leaves on medium-low heat until it becomes shrink then dry roast green chillies and garlic cloves for a minute.

Put all roasted ingredients along with cumin seeds, and combine all dry powder spices into the jar.

Blend the chutney by adding salt until gets a smooth paste.e

Now put the remaining chilli flakes and oil and stir to mix them together very we. I'll

Mooli ke Patte ki chutney is ready to serve 

                                                 

  

Mooli Patta Chutney can be served with to serve with dal,chawal and khichdi.
                  

Aloo Pakora Recipe

                         

Aloo Pakora | Potato Fritters || How to Make Aloo Pakora with step-by-step photos...

Aloo Pakora is one of the hot favorite crispy deep-fried evening snacks popular in all age groups people in Pakistan, these potato fritters are also known as the food street snack_Most Most kids are fond of eating potatoes whether they are any type of form of potato fries, chips, cutlets or fritters.

These potato fritters are made with potato slices dipped in a mixture of gram flour with a few spices and herbs then deep-fried in oil. Crispy on the outside and soft on the inside Aloo Pakora is mostly served with chili garlic tomato ketchup, tamarind sauce, or green sauce that enhances its taste more very delicious, crispy, and a simple snack.

                                          

There are several types of Pakoras, but the Aloo Pakora recipe is considered one of the tastiest fritters_Food vendors sell it on the streets, but we are not sure about how healthy they are, here I  tell you the information about all the ingredients used in making Aloo Pakora recipe. 

And explain all the steps of making the Aloo Pakora recipe so you can make it at your cleanliness and enjoy the healthy Aloo Pakora recipe at your home with your family. Let’s try to make Aloo Pakora with our recipe because it’s one of the simplest snacks to prepare
                                    

Recipe notes:

1. Using red potatoes instead of regular potatoes as nowadays seasonal sweet potatoes isn’t good for making pakoda
2. Potato slices should be sliced very thinly no thicker than ¼ of an inch  
3. The Gram flour mixture should neither be too thick nor too thin
4. Oil temperature should moderate 
5. The oil doesn't need to be too deep since the potato slices are very thin.

For a more similar recipe:
Mixed veggie pakora
Egg pakora
Chana dal pakoda
Masoor dal pakoda
Palak pakoda
Cheese stuffed chili pakora
Aloo matar pakoda

If you have tried this Aloo Pakora 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!

Facebook

Instagram

Pinterest

Youtube

             

                                                                   

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

       

To make this recipe firstly peel the potato and cut it into slices_Put the potato slices in the chilled salty water_Keep aside.

                             

Put the cumin and coriander seeds on the skillet and dry roast them for a minute on low-medium flame.

                           

And coarsely crushed in the mortar.r

                

Chop the coriander leav.es 

                                   

Take the mixing bowl to add gram flour.

                            

Add the crushed red chili, salt, baking soda, roasted crushed masala, black pepper, and ginger garlic paste_Mix up till everything is incorporated just a few tbsp water at a time.

                        

To keep the batter smooth

                

Gram flour consistency should be like the below picture.e

                       

Add chopped coriander and stir to combine well_Cover the batter and leave it to rest for about 10-15 minutes.

Keep aside some potato slices into the gram batter and mix very well with the gram batter. 

                      

Heat the oil in the wok_Use a larger frying pan/wok so that you have more surface area.

                          

Take out the coated potato slices one by one in the batter.
                          

Drop them into the moderately heated oil_Fry 7-9 potato fritters in one batch or according to your frying pan/wok capacity on medium flame_Once they start floating in the oil flip them with the help of the knife.
                            

Keep frying from both sides until they geta  golden brown color
Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.
                           

Transfer the potato fritters onto the serving plate.

                           

Serve hot aloo pakora with ketchup and te.a

                                

Let's have a taste of .it

                                     

Chilli Garlic Tomato Ketchup Recipe

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 are remained incomplete all those meals 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 Ramadan and Eid season, so let's begin 

If you have tried this Chili Garlic Tomato 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!

Facebook 

Instagram

Pinterest

Youtube                                                                           

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

 

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

In a large-sized pot put peeled tomatoes along with onion and garlic cloves bring it to a boil and cover the lid until vegetables are soft

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

Now transfer tomato puree to another large-sized cooking pan then put muslin bag in tomato paste/puree_Bring it to boil slowly on low to medium-low flame, and simmer tomato puree for 1 hour keep stirring occasionally

Constantly keep stirring by adding sugar, vinegar, and red chili, Food color stir to combine well and simmer until begins to thicken, Discard the spices muslin bag_Now add salt to the mixture and simmer until desired consistency required

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

Gobi Aloo Recipe

Gobi Aloo | Cauliflower Potato || How to make gobi aloo sabzi with step-by-step photos and video.....

is a spiced, delicious, flavored simple veggie curry_aloo Gobi is a popular Pakistani dish in which potatoes and cauliflower are cooked with onion, tomato, and spices

Gobi can be made in several ways such as gobi gosh, gobi paratha, gobi vada, gobi matar, and gobi keema_i posted a few recipes of gobi on my blog yet but inshallah soon share other gobi recipes as I get sufficient time

I always tried to share easy and simple recipes with all of you aloo gobi recipe sharing today is my favorite version_ Additionally, you can vary this recipe by adding your choice of vegetables like peas, carrot

One common problem with aloo gobi is that when you cook it, the cauliflower becomes really soggy and you don’t want that, you want veggies to be cooked and tender but not soggy, that kind of spoils the taste and texture of this dish, few tips can help prevent this 

                               

                                                                     

My Latest Video Gobi Aloo Recipe:

Tips:

1. Half-cook the cauliflower and potatoes before adding them to the onion-tomato masala. You can parboil the potatoes and cauliflower or do what I did – fry them in a little oil till they are half-cooked. This helps in retaining the shape and texture.
2. Don’t cover and cook the cauliflower, you can cover it towards the end and cook it on low flame only.
3. Use tomato paste or blend it with onion
4. Don’t use chopped tomatoes it will make it soggy to the gobi aloo
5. First cook onion masala with spices then put sautéed cauliflower and potato
6. Don't stir the spoon while gobi aloo is tender
7. You just shake the pot with the help of a kitchen towel 
8. I have made mistakes in the past where my cauliflower was all soggy and I didn’t like it at all and that’s how I learned my lessons.  If you follow the above tips, the texture should be perfect.             

                                                              

If you are vegetarian or love to eat veggies so check out our other also veggies recipes.

Chatpata Aloo

Baingan Bharta

Matar ghugni

Aloo chana tarkari       

Pav bhaji masala

Bihari aloo bhujia

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

Facebook

Instagram

Pinterest

Youtube   

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

         

Peel and chop cauliflower and potatoes

             

Collect all spices on the plate

           

Put the chopped onion, tomato, green chilies, and garlic with water in the grinder_Blend them to a smooth paste and set aside

       

Saute the cabbage and potato with 2 tbsp oil in the wok

                                           

Heat the oil in the pot then put fenugreek seeds into the oil_Let it crackle for a minute

                     

Then pour onion paste into the oil and cook for 5 minutes_Once the raw smell of onion goes away put powder and spices into the onion paste_Stir to mix up for a minute

                     

Then cook masala with spices until oil is separated

  

Take all excess oil out of masala into the bowl_it will come to work in garnishing-keep aside 

                   

Pour ½ cup of water into the masala and bring it to a boil

            

Now put sautéed cauliflower and potatoes to the roasted masala_Roast the gobi aloo with masala for 5-10 minutes over medium flame

                   

Cover the lid_Cook for an additional 6-7 minutes on low flame or till the cauliflower and potatoes are tender but not soggy

              

Remove the lid-you can see the Gobi is almost done

                      

Now sprinkle some grated ginger and garam masala over gobi aloo curry_Simmer it for 2-3 minutes

                         

Transfer to the serving dish/plate or bowl and garnish with coriander leaves, green chilies, and the remaining oil 

                       

                                                                     

Serve gobi aloo with chapatis and rice