Mirch

Karey ( Raw Mango Chutney)

1. Medium size karey.
2. Salt to taste
3. Podeena to your liking and taste
4. Zeera
5. Kali Mirchain to yor taste and liking.
6. Hari Mirch to your taste and liking.
7. A few jaways( cloves/pieces) of garlic. ( do not use garlic paste) use cloves off of a garlic gathie (bulb)

Peel the karey to remove the green skin off of it.

Then remove podeenay key patian from its danthals ( branches) ( dantals do not ruin the taste and texture of chutne )

Put all these ingredients in a grinder and grate ( yes grate ) all this stuff . make sure that it all remains grated it should not turn in liquid like paste.

If you wish you can add a little water to help you in grating. But do not over water as it will start floating on the top of your chuney once it is ready and settles down.

same

1 cup yogurt
2 tbsp poodina
2 tbsp hara dhania
6 whole Red Chili
4 Jawa Garlic
1 tbsp Zeera
2 tbsp Imli Ka Rus
1/2 tbsp salt

Blend All. END!

Afro-Sheen

Salsa:

1 firm avocado, diced
1 small firm semi-ripe mango, peeled and diced (Take seed out)
1 small red onion, diced
1 medium green/red bell pepper, diced
1 large tomato, diced
1 large handful of coriander, chopped finely
1 large handful mint leaves, chopped finely(About 2 teaspoons chopped)
1 jalapeno pepper diced finely or any hot green pepper chopped up small
1 large lime/lemon
salt/pepper

Simply mix all chopped ingredients together. Squeeze juice from lemon and add. Add salt & pepper to taste. You can also add sweet yellow corn. Tastes good as a side, a dip for nachos, or evena sandwich topping....light and fresh

same

^nice

Afro-Sheen

Coriander Chutney:

2-3 big handfuls of coriander(washed)
4-5 cloves garlic
few sprigs of mint
1/2 small tomato
1/2 small onion (peeled)
1 hot pepper of choice
1/2 cup yogurt
salt/pepper

Add all ingredients(except yogurt) to a blender & blend until chopped fine or thick paste. Add a little water if needed. At the end add the yogurt & blend until combined. Voila. Serve with samosas/kebabs/rice/french fries///fish sticks.....whatever...hehe

shining_star

Mint Chutney:

1 cup fresh coriander leaves
1/2 cup mint leaves
3-4 green chillies, chopped
1clove of garlic finely chopped
2 whole red chilies
salt to taste
1\2 tsp. chilli powder
3-4 tbsp tamarind juice or juice of one lemon

Place all the ingredients in a blender and grind to a fine paste.

Sara516

are these all recipes for Poodenay ki chutneY??

Skittlez

.

jalpari90

does anyone have the recipe of afghani chutney? Its tangy and its main ingridients are vinegar and corriander

PSquared

What about tahini sauce, garlic sauce, plum chutney and afghani chutney?

bhenjee

wow. what is afghani chutney?? never tried that...

njgal

mom's zeera ka raita recipe - great with chicken pulao

WARNING - YOU WILL NEED TO AIR OUT YOUR HOUSE AND YOURSELF AFTER THIS!!!

1. Take White Zeera and Dried Red Peppers
2. Crush them in a "koondi"
3. Take a frying pan - and with a little oil fry the masala (bhunify it)
4. Let it dry and grind it with a coffee grinder
5. Add to yogurt with salt

You can also make the zera mixture and try it on haleem and daals.

Afro-Sheen

Ok can this be done in food processor using the grater piece? Also karay you mean raw mango right? Please give an estimate of how much podina, zeera & garlic cloves to be used if you have just 1 raw mango?

Iggle

Mint Sauce


Ingredients

• 150ml (¼ pint) vinegar
• 50g (2oz) fresh mint leaves
• 25g (1oz) caster sugar
• 2 tbsp boiling water

Dissolve the sugar in the water.
Finely chop the mint and add to the sugar solution.
Add the vinegar and mix well.
Add more sugar or vinegar to taste, if necessary.
You can make this in a mini blender to save time, but let the sugar solution cool first.


I then put the mint sauce into a glass jar and keep it in the fridge. When I need it, I add a teaspoon to a bowl of yorgurt. Makes a nice dip for carrot, cucumber sticks, kebabs etc.

Iggle

Tahini Sauce (Taratour Sauce) Recipe


Ingredients:

• 3 cloves of Garlic (Lehsan)
• ¼ tsp. of Ground Cumin (Pisa Zeera)
• 1 ¼ tsp. Salt
• 1 cup of Sesame Seed Paste
• ½ cup Lemon Juice (Nimbu Arakh)
• 1 cup Water

Directions:

Combine all ingredients and whisk together for a few minutes into a smooth sauce.

You can use Tahini Sauce in Chicken Shawarma etc.

Gina~

Salsa we serve with pullao:

2 tomatoes boiled and peeled
2 green chilli's
1/2 cup corriander
1 small onion
salt
vinegar

Blitz all of the above into a chunky chutney.

AnGeL EyEs

did I mention that i love this thread?

Mirch

Anybody ever tried this sauce ?
I fortify it with adding more ground garlic and ginger and some lemon juice to it and make desi version of Garlic Chutnee , awesome.

chips6

^^I add some tomato ketchup to it and make the desi version chilli garlic sauce,they used to have back in Pakistan...
tastes

AnGeL EyEs

hmmm yes ! i love this! I add 1-2 tsps to my canned tuna and make sandwiches out of it. nvr tried making a desi version out of it tho