My Kitchen : HARA DHANIA (CORIANDER) KI CHUTNEY (8th Serv)

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Friends,

I am presenting herewith the 2nd recipe in the category of CHUTNEY. I think all of you would like it!!

Things required: (for 1/2 Cup Chutney)

1. A bunch of Fresh Coriander (Dhania) Leaves (Medium)
2. 1/2 Lime
3. 1 Green Chili
4. 1 tsp Cummin Powder
5. 1/2 tsp Black Pepper Powder
6. 1-2 Garlic Clove
7. 1/4 tsp Salt

How to do it? (Preparation):

Wash the coriander leaves thoroughly, discarding roots and coarse lower stems and any wilted or discolored leaves. Wash the green chili and chop it up roughly. Chop the garlic roughly. Wash the lime and clinch out the juice, about 1 tsp.

Method:

Put all elements together in the electric blender and give them a rapid rotating till thoroughly blended. Chill and serve it. Taste it...n... comment it!!

Special Tips: "HARA DHANIA (CORIANDER) KI CHUTNEY" to prepare delicious recipe

1. To make a delicious coriander chutney, use fresh and vibrant coriander leaves for the best flavor and color.

2. Add a hint of roasted cumin powder to your coriander chutney for a delightful earthy aroma and depth of flavor.

3. Achieve the perfect balance of tanginess and heat by adjusting the quantity of lemon juice and green chilies to suit your taste preferences in your coriander chutney.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)

MyKitchen : DAHI & PUDINA KI CHUTNEY (7th Serv)

Source Image: http://images.google.co.in

Friends,

Not working on blogger for so many days due to routine work...

Now, presenting herewith, PUDINA CHUTNEY which increases your taste at DINNER...

Things Required: (for 1 Cup Chutney)

1. A Small bunch fresh mint leaves
2. 1/4 tsp Red Chili Powder
3. 1/2 tsp Sugar
4. 1/4 tsp Salt
5. 1/2 Cup Creamy Curd
6. 1/2 tsp Cumin Powder

How to do it? (Preparation):

Wash the mint thoroughly, discarding any drooped or discolored leaves, clean the leaves off the roots.

Method:

Put all the elements in electric blender and give them a rapid rotating till throughly blended. Tingle before serving.

Now, Pudina Chutney is ready to serve...taste it...comment it!!!

Top 3 Questions and Answers on "Special Tips to prepare Dahi and Pudina Chutney"

1. Question: What is the key to achieving the perfect texture for Dahi Chutney?

Answer: The key to achieving the perfect texture for Dahi Chutney is to use well-drained yogurt and blend it until it's smooth and creamy.

2. Question: How can you enhance the flavor of Pudina Chutney?

Answer: To enhance the flavor of Pudina Chutney, add a pinch of roasted cumin powder and a dash of lemon juice for a delightful tangy twist.

3. Question: What is a handy tip for preserving the freshness of these chutneys?

Answer: To keep Dahi and Pudina Chutney fresh, store them in airtight containers in the refrigerator, and they will stay good for up to a week.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)

My Kitchen : SPINACH (PALAK) and SAAG (6th Serv)

Source Image: http://images.google.co.in

Dear Friends,

Yesterday, I have prepared spinach (PALAK & SAAG) !!!

Experiment (as a routine) done on my hubby...he could not told anything about it.... after he had finished his dinner.... he just replied "A-ONE"

....feels pleasure and good...coz I am struggling from 1hr to prepare this one.

Yes, preparations are....not so easy.....but HAPPY END always GOOD and PLEASANT !!!
Once your relatives (particularly your hubby) give good comments....you got VICTORY (feelings & inspirations)....which has no limit at all...

So, prepare it.....taste it....and of course....give your opinions.....

Things required: (for 3-4 persons)

1. Spinach (PALAK) - 1 Kg
2. Coriander Leaves - 250 gms
3. Creamy Curd - 1/2 CUP
4. Coriander Powder - 1/2 tsp
5. Salt - 1/2 tsp
6. Oil - 2 tbsp
7. Red Chillies (Dried) - 2 to 3
8. Cummin Seeds - 1 tsp
9. Mustard Seeds - 1 tsp

How to do? (Preparation):

First wash spinach (palak) nicely and drain it. Cut spinach and coriander leaves into pieces. Take creamy curd and move it rhythmically till it comes smooth and combined into one.

Method:

Put the coriander leaves and spinach (palak) together into a bigger pan or kadhai, without using any sort of oil. Arrange it on a low heat, so as they will gradually start to lose strength and discharge their moisture. Move it very slightly, and cook it till the leaves are sensitive.

Mix it in the coriander powder and salt, and move it very slightly over high heat till it reaches nearly dry stage. Put it into the creamy curd which had already done in preparation.

Take another pan, heat the oil (burning it if using mustard oil). Put red chillies and cook it on high heat till they are getting plump and in black colored. Get down the heat, and add the cummin and mustard seeds. Cover it till the spitting out (TADKA NOISE). Put all the contents of the pan into the spinach (palak), and move it slightly till it get well mixed.

Taste it....!!!

Wait for your hubby's comments....(no doubt it would be "A ONE" !!!)

Top 3 Questions and Answers on "Spinach (Palak) and Saag Recipe"

1. How do I make a delicious spinach (palak) and saag recipe?

Answer: To make a delicious spinach (palak) and saag recipe, start by blanching the spinach leaves, then blend them with cooked mustard greens (sarson) and spices to create a flavorful saag.

2. What are some variations of spinach (palak) and saag recipes?

Answer: Some popular variations of spinach (palak) and saag recipes include adding paneer (cottage cheese) for palak paneer or using different combinations of greens like fenugreek leaves (methi) and radish greens (mooli ke patte) for a unique twist.

3. Can I make a vegan version of spinach (palak) and saag?

Answer: Yes, you can make a vegan version of spinach (palak) and saag by substituting dairy products with plant-based alternatives like tofu or cashew cream and using oil instead of ghee for a dairy-free and vegan-friendly dish.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)

My Kitchen : CARROT SALAD (5th Serv)

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Dear Friends,

It's my 5th serving to all of you...!!! .... Take a test with DINNER......!!!

Normally we have taken all SALAD recepies at DINNER time. Can you think...How our Home Dinner party graceful and tasteful....

Take a chance of it!!!!

Things required: (for 4-5 persons)

1. Carrots medium sized - 3 to 4
2. Mustard Seeds - 1 tsp
3. Lime - 1/2
4. Salt - 1/2 tsp
5. Bland Oil - 1 tbsp

How to do it? (Preparation):

First wash the Carrots nicely and scratch it. Grate coarsely and pass in a bowl with salt. Clinch out the juice from the lime, only 1-2 tsp.

Method:

First heat the oil in a small kadhai or in frying pan (non-stick utensils preferred, if used) add the mustard seeds in kadhai or in frying pan and cover it fully till the spitting out subsides. Pour all scraped out carrots in kadhai or frying pan.

Now, just I put some additions for making RAITA:

shaking up with 1 cup creamy curd, beaten it till smooth (gravy), into the salted carrot. Again, repeat above Method (i.e. "Heat the oil in a small kadhai or in frying pan, add the mustard seeds in kadhai or in frying pan and cover it fully till the spitting out subsides" only) with mustard seeds (which is called BAGHAR) as above and omit the lime juice.

Top 3 Questions and Answers on "Carrot Salad"

1. How can you make a delicious carrot salad?

Answer: You can make a delicious carrot salad by julienning fresh carrots, mixing them with a tangy vinaigrette, and adding your favorite toppings like raisins and chopped nuts.

2. What are the health benefits of eating carrot salad?

Answer: Eating carrot salad can provide numerous health benefits, including improved vision due to its high beta-carotene content, enhanced skin health, and a boost in immune function thanks to its rich vitamin C content.

3. Are there any creative variations of carrot salad to try?

Answer: Yes, you can experiment with variations of carrot salad, such as adding ingredients like grated apples and yogurt for a sweet twist, or incorporating spices like cumin and coriander for a savory and exotic flavor profile.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)