Green Chutney Recipe

Green Chutney (1)

INGREDIENTS :

CORIANDER LEAVES 1/2 CUP
MINT LEAVES 1/2CUP
GARLIC 3 PODS
GREEN CHILLI 2 NOS.
CHAT MASALA 1TSP
ONION 1/2 NO.
CUMMIN SEEDS 1/2 TSP.
1 TBSP SUGAR
SALT AS NEEDED
LEMON 1/2

METHOD:

Grind the leaves along with the chilli, chatmasala, salt, cummin seeds and onion into a fine paste.
Add the lemon juice to it and mix well.

Green Chutney (2)

INGREDIENTS :

1 1/4 cups chopped coriander (dhania)
1 1/2 tbsp sour curd (khatta dahi)
1 1/2 tbsp roasted chana dal (daria)
1 to 2 small green chillies , roughly chopped
1 tsp chopped ginger (adrak)
1 1/2 tsp chopped garlic (lehsun)
1 tbsp chopped spinach (palak)
salt to taste

METHOD :

Combine all the ingredients, add 2 tbsp of water and blend in a mixer till smooth.
Transfer to a bowl, add 1 cup of water and mix well. Use as required or store in an air-tight container in a deep-freezer.


Green Chutney (3)

INGREDIENTS :

1 1/2 cups chopped coriander (dhania)
4 green chillies , roughly chopped
4 tbsp grated coconut
1 1/2 tsp lemon juice
2 tsp sugar
salt to taste

METHOD :

Combine all the ingredients and blend in a mixer till smooth.
Store refrigerated in an air-tight container and use as required.

Green Chutney (4)

INGREDIENTS :

250 gms roughly chopped green garlic (hara lehsun)
100 gms chopped coriander (dhania)
2 chopped tomatoes
2 tbsp roasted chana dal (daria)
2 green chillies
1 tsp tamarind (imli) pulp
salt to taste
1/4 cup sugar substitute or 2 tsp sugar

METHOD :

Combine all the ingredients in a blender and grind to a smooth paste using water as per required.
You can also store this chutney in air-tight container in refrigerator.

Making Navratan Korma

Ingredients

3 tablespoons vegetable oil, divided
1/3 cup mixed nuts (cashews, pistachios, almonds)
1 medium onion, grated
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 (8 ounce) can tomato sauce
1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 cup water
1/4 cup raisins
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1/2 cup green peas
1 cup chopped potatoes
4 ounces paneer, cubed
1/4 cup milk
1/4 cup heavy cream
salt to taste
Directions

Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.

Recipe For Pav Bhaji

Ingredients:

1/2 cup vegetable oil
2 teaspoons chopped garlic
1 tsp Green chilli & ginger paste
1/2 cup chopped capsicum
1 cup chopped onions
1 cup chopped tomatoes
2 cups cauliflower
1 cup green peas
1 cup grated carrots
4 potatoes, boiled and mashed
3 tablespoons pav bhaji masala/Garam Masala
2 tsp chilli powder
1 tsp turmeric powder
salt to taste
1 tablespoon lemon juice

8 (2 inch square) Bread (Pav)
7 tablespoon butter
1/4 cup finely chopped onion
1 tablespoon finely chopped green chile peppers
1/4 cup chopped fresh Coriander leaves

Method:

First boil cauliflower, green peas and carrots in pressure cooker. Also add a little sugar, salt and turmeric powder in it.
Heat the oil in a wok over medium heat. Saute garlic, then add green chilli & ginger paste for then stir in onions. Add little salt. Cook until onions are light pink.
Add the capsicum and sauté on a medium flame for a minute.
Add tomatoes, turmeric powder, chilli powder, pav bhaji masala, salt and ½ cup of water, mix well and cook on a medium flame for 5 to 7 minutes or till the oil separates.
Add the potatoes, mashed green peas, cauliflower and carrot.
Season with Garam masala & 1 tbsp of butter. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
Toast the bread (pav), and spread lightly with butter. Serve garnished with chopped onion, green chilli and coriander leaves.