|
 ADITYA SPECIAL
CHATS & CHUTNEYS
Panir Pakoras
Ingredients
Panir
cubes - 200 gms
For batter
Bengal gram flour - 75 gms
Salt
- to taste
Oil - 1 tsp
Chilli powder - ½ tsp
Oil - to
fry
Method
Prepare a
smooth batter of pouring consistency with flour, salt, chilli
powder, and little oil. Heat oil. Pierce the panir cubes, dip in
batter and deep fry in oil till light brown. Serve piping hot with
favorite chutneys.
Bhel poori
Ingredients
Refined
flour - 250 gms
Water - as required
Salt - to taste
Fried
split Bengal gram - 100 gms
Fried split black gram - 100
gms
Fried sev - 100 gms
Fried Puffed rice - 100 gms
Fried
green gram - 100 gms
Chopped onion - 400 gms
Coriander leaves
- ½ bunch
Grated Unripe mango - 100 gms
Method
Make a stiff
dough with flour water and salt. Divide into small balls. Roll out
into thin poories. Dry in the shade. Heat oil, fry till light
brown.
Crush the poories and mix together with puffed rice, fried
split Bengal gram, black gram, sev, and green gram. At the time of
serve, place 40 gms of the mixture in the plate,add chopped onion,
coriander leaves and grated mango. Serve with different chutneys.
Hot chutney
Ingredients
Green
chilies - 6 nos
Coriander leaves - 1 bunch
Ginger - a small
piece
Garlic - 4 flakes
Salt - to taste
Roasted gram - 10
gms
Method
Wash and
chop the coriander leaves, green chillies, ginger and garlic. Grind
the ingredients together with roasted gram and salt. Mix with little
water and serve as an accompaniment.
Sweet chutney
Ingredients
Seedless dates - 100 gms
Tamarind - 30 gms
Jaggery
- 5 gms
Salt - to taste
Method
Soak
tamarind in warm water and extract the pulp. Grind the dated with
tamarind pulp, jaggery and salt with out adding water.
Mint Chutney
Ingredients
Mint
leaves - 1 bunch
Coriander leaves - ¼ bunch
Green chillies - 2
nos
Garlic flakes - 4 nos
Salt - to taste
Method
Chop the
ingredients and grind together with salt and serve as an
accompaniment.
|
|
ADITYA SPECIAL CHATS &
CHUTNEYS
Coconut Chutney
Ingredients
Coconut
- 1 no
Dry red chillies - 4 nos
Roasted gram/ peanuts - 50
gms
Garlic flakes - 4 no
Tamarind - a small piece
Salt - to
taste
Tempering
Oil - 2 tble
spoon
Mustard seeds - 1 tsp
Split Bengal gram - 1 tsp
Split
black gram - 1 tsp
Curry leaves - 1 sprig
Dry red chillies - 1
nos
Method
Break and
grate the coconut. Grind together with roasted gram/peanut, dry red
chillies, tamarind, and garlic flakes along with required salt.
Place the paste in a bowl.
Heat oil, add mustards, curry leaves.
When crackles add black gram, Bengal gram and dry red chillies. When
the dhal becomes golden brown remove and pour on the ground coconut
paste. The delicious accompaniment is ready to serve.
Hot onion Chutney
Ingredients
Onions
- 250 gms
Tomato - 150 gms
Dry red Chillies - 4
nos
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Curry
leaves - 1 sprig
Ginger - a small piece
Garlic flakes - 2
flakes
Tamarind - a small piece
Oil - 10 ml
Salt - to
taste.
Tempering
Gingerly Oil - 2 tble
spoon
Mustard seeds - 1 tsp
Split Bengal gram - 1 tsp
Split
black gram - 1 tsp
Curry leaves - 1 sprig
Dry red chillies - 1
nos
Asafoetida - a pinch
Method
Slice the onions and
tomato. Heat oil. Add curry leaves, ginger, garlic flakes, coriander
seeds, cumin seeds, red chillies and sauté well adding onion and
tomatoes till golden brown. Remove, cool and grind together with
tamarind and required salt. Change the ground paste to a bowl.
Heat oil, add asafoetida, mustards and curry leaves. When
crackles add black gram, Bengal gram and dry red chillies. When the
dhal becomes golden brown remove and pour on the ground coconut
paste. The delicious accompaniment is ready to serve.
Hot chilly chutney
Ingredients
Dry red
chillies - 10 Nos
Garlic flakes - 4 nos
Curry leaves - 1
sprig
Tamarind - a small piece
Jaggery - a small piece
Salt
- to taste
Tempering
Gingerly Oil - 2 tble
spoon
Mustard seeds - 1 tsp
Split Bengal gram - 1 tsp
Split
black gram - 1 tsp
Curry leaves - 1 sprig
Dry red chillies - 1
nos
Method
Remove the
seeds from red chillies and soak in lukewarm water for 15 minutes.
Now grind all the ingredients together with little water.
Heat
oil, add mustards, curry leaves. When crackles add black gram,
Bengal gram and dry red chillies. When the dhal becomes golden brown
remove and pour on the ground coconut paste. The delicious
accompaniment is ready to serve.
 Go to Main
Recipes Menu
|
|
