#thick peanut chutney

[spicyvegrecipes]

Peanut Chutney Recipe: A Nutty Delight for Every Meal

About Peanut Chutney Recipe Peanut chutney Chuteny also known as Moongphali ki chutney, is a flavorful and versatile condiment cherished in Indian cuisine. This simple yet delicious accompaniment enhances the taste of various dishes, from South Indian breakfasts like idli and dosa to snacks such as pakoras and samosas. Its nutty richness, combined with the tangy and spicy notes, makes it a…

[atplblog]

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[yayfoodiefood]

Beerakaya/Peerkanga Chutney

Dry roast 1tsp dhania seeds, 1 tbsp til, 1tbsp coconut powder, fistful of peanuts separately and grind together to a fine powder or thick paste. Keep this aside.

Sauté chopped beerakaya, with lots of garlic. Chop how to: Cut the head and tail. Peel the skin and dispose. Use the inside including seeds.

You can add green chillies and garlic in tadka first and tomato(optional).

Once the veggies are softened, add the ground paste and let it cook together for a minute.

Switch off flame and grind when cooled.

For tadka, you can do mustard, urad dal, red chillies, garlic

[reasoningdaily]

Sure, there is nothing wrong with good old mustard, mayonnaise, and ketchup. But those classic flavors would be even more appreciated if given a rest for a while. And, in the meantime, here are ten condiments from all over the world that have been waiting on the benches for their day on the spotlight on your diner table. Did you ever hear about oyster sauce? Or lingonberry jam? Take a quick look and see if any of these flavor enhancers tempt you!

Let us start this list with a sauce that is served throughout the Balkan nations as a relish or a side dish. The so-called "Serbian Salsa", ajvar is a condiment made principally from sweet bell peppers and eggplants.

The relish became a popular side dish throughout Yugoslavia after World War II and is made of roasted peppers. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations. One variation contains tomato and eggplant, and another green bell peppers and oregano.

Hoisin sauce gives a tangy glaze to any dish. Essentially a Chinese barbecue sauce, this condiment lies at the intersection of brown sauce and hot sauce. Peking ducks are almost always dressed with hoisin sauce.

This is a thick, fragrant sauce commonly used as a glaze for meat, an addition to stir fry, or as a dipping sauce. It is dark-colored, sweet, and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic.

A Korean sauce, gochujang is a savory and spicy hot pepper paste that gives many dishes from its country of origin their unique taste. It is made from chili, fermented soybeans, sticky rice, and salt, it’s mostly combined with other condiments when used.

Traditionally, it would be naturally fermented over years in ceramic vessels on an elevated stone platform in the backyard but these days it is prepared in a more industrial environment.

As the name implies, fish sauce is a liquid condiment made from fish. Its pungent smell may come as a shock to the first-time user but it is a flavor one gets used to. It helps enhance the taste of the ingredients it touches.

It is mixed with sugar, chili, lime juice, and garlic, and due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. It can be used as a seasoning during or after cooking and as a base in dipping sauces.

A familiar name to many, chutney is made of fruit or vegetable marinated in vinegar, spices, and sugar, chutneys can be sweet, savory, or spicy. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.

Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year or to be sold as a commercial product. In Western cuisine, chutney is often eaten with hard cheese or with cold meats.

Miso is a byproduct of soy sauce, but it has a life of its own. Apart from being used to make soup, the paste can be served directly as a topping on rice.

High in protein and rich in vitamins and minerals, it is used for sauces and spreads, pickling vegetables, fish, or meats. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.

Another familiar name on the list, aioli begins with a ground garlic paste before whipping in egg yolk, olive oil, and mustard. The emulsion is sometimes seasoned with lemon juice, saffron, or chili. It is a perfect dip for seafood, veggie crisps, or french fries.

The names mean "garlic and oil" in Catalan and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain and France.Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions lack egg yolk and contain more garlic.

Perhaps it is more than "just" a condiment, as it also has steamed, fried sausage, usually pork, typically cut into bite-sized chunks. But in this case, we are highlighting the curry ketchup that goes with it.

Currywurst sauce is based on spiced ketchup or tomato paste topped with curry powder, or a ready-made ketchup seasoned with curry and other spices. The dish is often served with french fries.

As exotic as the name sounds, it is not a rare condiment. Oyster sauce is a viscous dark brown condiment thickened with corn starch, made from oyster extracts, sugar, salt, and water.

Oyster sauce is saltier and is used more often in everyday cooking than hoisin sauce. It’s as suitable for marinating a steak at home as it is for dressing boiled choi sum.

Lingonberries grow on a short evergreen shrub in the Arctic tundra throughout the Northern Hemisphere from Eurasia to North America. And, in Sweden, these little berries are used to make delicious jam that is used as a condiment for meat courses, such as meatballs, beef stew, or fried herring.

Traditional dishes such as potato pancakes, spinach pancakes, and black pudding are commonly combined with lingonberries. The jam can also be paired with oatmeal porridge, mashed potatoes, and some desserts.

[myindoreonline]

Recipes to Try With Moong Dal Papad

Moong Dal Papad, is a crispy and crunchy Indian snack made from split yellow lentils (moong dal). It is a popular ingredient used in many Indian recipes, especially in Rajasthan, Gujarat, and Uttar Pradesh. Moong Dal Papad is also a versatile ingredient that can be used in various ways to create mouth-watering dishes. In this blog, we will explore some exciting recipes that you can try with Moong Dal Papad.

 Moong Dal Papad Ki Sabzi

Moong Dal Papad Ki Sabzi is a delicious and easy-to-make recipe that is popular in Rajasthan. To make this recipe, you need to fry some moong dal papads in oil until they turn crispy. Then, add chopped onions, tomatoes, and spices to the same pan and cook until the mixture becomes thick and flavorful. Finally, add the fried moong dal papads to the mixture and let them simmer for a few minutes. Serve hot with roti or rice. For best results, use moong dal papad from Indore Online.

 Moong Dal Papad Chivda

Moong Dal Papad Chivda is a quick and easy snack that you can make in just a few minutes. To make this recipe, you need to crush some Moong Dal Papads into small pieces and fry them in oil until they turn crispy. Then, add some peanuts, curry leaves, and spices to the same pan and cook for a few minutes. Finally, garnish with some chopped coriander and serve. You can easily order freshly packed moong papad online from the Indore Online website.

 Moong Dal Papad Chaat

Moong Dal Papad Chaat is a popular street food in North India that is loved by everyone. To make this recipe, you need to fry some Moong Dal Papads in oil until they turn crispy. Then, crush them into small pieces and place them in a bowl. Add some boiled potatoes, chopped onions, tomatoes, green chutney, and sweet chutney to the bowl and mix well. Finally, garnish with some sev and coriander and serve. Use fresh and authentic Ujjaini sev from Indore Online for garnishing.

 Moong Dal Papad Kadhi

Moong Dal Papad Kadhi is a delicious and comforting recipe that is perfect for a lazy day. To make this recipe, you need to whisk some yogurt, gram flour, and water in a bowl and keep aside. Then, fry some Moong Dal Papads in oil until they turn crispy. In another pan, add some oil, cumin seeds, curry leaves, and spices and sauté for a few seconds. Add the yogurt mixture to the pan and cook until the kadhi becomes thick and creamy. Finally, add the fried Moong Dal Papads to the kadhi and let them simmer for a few minutes. Serve hot with rice.

 Moong Dal Papad Rolls

Moong Dal Papad Rolls are a unique and innovative recipe that is perfect for parties and gatherings. To make this recipe, you need to soak some Moong Dal Papads in water for a few minutes. Then, place them on a flat surface and spread some potato mixture on top of each papad. Roll the papads tightly and secure them with toothpicks. Finally, fry the rolls in oil until they turn golden brown, and serve with tomato ketchup.

 Moong Dal Papad Paratha

Moong Dal Papad Paratha is a delicious and nutritious recipe that is perfect for breakfast or lunch. To make this recipe, you need to grind some moong dal papads into a fine powder and mix it with wheat flour, spices, and water. Knead the dough well and make small balls. Roll out each ball into a paratha and cook it on a hot griddle. Serve hot with yogurt or pickles. Use Moong Papad from Indore Online for a delicious flavor.

 Final words

 In conclusion, Moong Dal Papad is a versatile ingredient that can be used to make a variety of delicious and nutritious dishes. Whether you're looking for a quick snack or a wholesome meal, there are plenty of recipes that you can try with Moong Dal Papad. From crispy chaat to creamy dips, from crunchy salads to hearty curries, the possibilities are endless. So why not experiment with some of these recipes and discover the many ways in which moong dal papad can add flavor, texture, and nutrition to your meals?

 Indore Online is a one-stop shop for all your snacking needs. Their papad range includes Punjabi Masala Papad, Sada Papad, Khatta Mitha Chana Papad, Chana Dal Papad, Gangwal Papad Katran, Rice Khichiya Papad, Makka Khichiya Papad, and Urad Special Papad. Isn’t it tempting? So, instead of checking for an “Indori namkeen store near me," you can simply start ordering these papads from their website without leaving the comfort of your home.

[ecoplanetfarm]

Some more healthy food options from Maharashtra, Gujarat and Karnataka Maharashtra: In Maharashtra, there are several healthy food options available to locals. One popular option is Koshimbir, a salad-like dish made of diced vegetables such as tomatoes, cucumbers and onions. This is often served with some tangy chutney on the side. Another popular dish from this region is Bharli Vangi, which consists of baby eggplant stuffed with a spicy peanut and coconut mixture. This dish can be enjoyed with plain rice or chapati. Other healthy regional dishes include Varan Bhaat, which is a lentil curry served over rice, and Pithla Bhakri, which is a thick lentil soup served with a type of flatbread called bhakri. Gujarat: In Gujarat, one of the most popular healthy food choices is Dhokla, which is a steamed savory cake made from chickpea flour and spices. It can be eaten as a light snack or even as part of a meal in combination with other snacks like papadi or samosas. Another popular item from this region is Undhiyu – an amalgamation of various vegetables cooked in spices. The ingredients can vary based on the season but usually include brinjal (eggplant), yam, sweet potatoes and green beans among others. A light version of this dish includes just vegetables without adding any oil – making it one of the healthiest options available in Gujarat! Finally, Khichdi also comes highly recommended for its high protein content - it's basically mung beans cooked with vegetables and spices. Karnataka: Karnataka offers several delectable yet healthy dishes such as Ragi Balls which are basically balls made from Ragi flour and stuffed with grated coconut and jaggery (unrefined sugar). These can be either fried or steamed for healthier versions. Another popular item from this region is Jolada Rotti – made from jowar flour (sorghum) this flat bread has been part of traditional meals for centuries due to its nutritional benefits - it's high in protein and fiber content among other vitamins & minerals! Saaru is another staple that you'll find here – it's essentially a vegetable broth flavored with tamarind & coriander leaves that goes really well with steamed rice cakes called Akki. (at ecoplanetfarm) https://www.instagram.com/p/CnTu9eLJKWa/?igshid=NGJjMDIxMWI=

[meatismurderbutalsodelicious]

BBC Afternoon TV Chicken Curry (Circa 1981)

Chicken curry with chutney and plain yogurt over rice

I’ve been making this recipe since I was 16. 

Growing up in Ireland in a single-parent household, I picked up the cooking bug pretty early on. Mostly I had enjoyed watching my grandmother cook, and on the weekends, my mother.

Our grandparents, our mother’s parents, helped raise my siblings and I when we lived in the Greater Los Angeles area in the mid-1970s, before 1977 when we up and moved to Dublin, Ireland where my mother’s family originated.

Even back then, TV was the afternoon babysitter, and despite having only a whopping four stations to watch—BBC 1, BBC 2, ITV and RTE—we managed to be well-entertained and informed.

My older brother, Alan, and I attended St. Paul’s College in Raheny, Dublin. An all-boys school run by Vincentian priests, it was all very Harry Potter with the uniforms and blazers and school crests, but decidedly less magical.

At the time, the Irish Republic required secondary (high) school students to attend a particular number of school hours per year, and to make the quota, we had a half-day on Wednesdays. If memory serves, we were let off class at the odd time of 1:10 p.m.

I’d go home, make lunch and watch the women’s afternoon programs on BBC1 or ITV. Now, back in the day, there was an afternoon chat show that a cute, portly blond middle-aged fellow with a beard used to co-host. And almost every Wednesday, the show would have a cooking segment and that’s where I learned this recipe. 

Now, this is a particularly British curry; in that, long before chicken tikka masala became the number one dish for British soccer hooligans, this was considered an authentic “curry”. But, as I matured and my experience and palate broadened, I realized this was less an authentic Indian curry and more some weird amalgam of ingredients from every South Asian and South East Asian country the Brits ever colonized.

But I learned to make it, and it’s become a staple of my family meal repertoire, alongside French Toast, and pancakes. If Mom roasted a chicken for Sunday dinner, then a chicken curry was on the dinner menu for Monday. 

Despite being raised in Ireland, our mother insisted we recognize and acknowledge our US roots. So, while we lived in Ireland we celebrated Thanksgiving every year and this recipe became part of family post-Thanksgiving ritual that went on for many years. (Imagine my surprise when I learned a few years back that the mother of the protagonist in “Bridget Jones Diary”—the books and films I’ve neither read nor seen—had her own post-Christmas Turkey curry buffet!)

Roast chicken. We’ve all been there; we’ve all got at least one chicken breast, a leg and a thigh just waiting there to be turned into chicken salad or a dry sandwich. This is where this recipe comes in to save the day.

Ingredients:

3 tablespoons of Ghee (Indian clarified butter) or 2 tablespoons of butter and 1 tablespoon vegetable oil.

1 large onion, diced

1 small birds eye red chili or a 1/2 teaspoon chili flakes (this is to your taste, so add as much or as little as you desire)

1 thumb-sized piece of fresh ginger root

2 tablespoons ground cumin

1 teaspoon ground turmeric

1 tablespoon curry powder

1/2 cup of raisins

4 cloves of garlic

1 cinnamon stick

4 to 5 green cardamon seeds

1 teaspoon black pepper corns

1/2 cup of roasted of unsalted peanuts or cashews, ground up in a food processor (or two large tablespoons of crunchy peanut butter).

Juice of one fresh lemon

1/2 a tart apple (Granny Smith)

1 can of coconut milk (full fat, or why bother?)

1 can low sodium chicken or veggie broth

A pound of cooked chicken, preferably breast and thighs

1/2 cup of frozen peas

1/4 cup chopped fresh cilantro

OK, in a Dutch Oven or a nice broad and deep wok or pan, sauté the onions, raisins, garlic, peppercorns, chili, cardamon in the ghee or butter/oil mixture. I use one medium size birds eye red chili that I halve or quarter, piercing the skin to let the oils free. You want to cook the vegetables until they are glistening and beginning to caramelize. The raisins should begin to plump.

If they absorb too much of the oil, just add more, then mix in and sauté the crushed spices. Keep an eye on the pan, you want the spices to begin to brown, but you don’t want them to burn. When the onions are browned and the raisins begin to bloat, add the juice of one whole lemon, grate in the fresh ginger and then shred at least half of the apple's flesh into the mix. 

Before you add the liquid, you will want to remove the cinnamon stick. Add the coconut milk.

Now, add the same amount of chicken or vegetable broth, I use the coconut milk can to make sure it’s an equal measure. If it's too runny, then add a cup of creamy plain yogurt, if it’s too thick, a cup of water. Add in two tablespoons of peanut butter. The ketchup goes in last to bring out the sweetness and color. Lower the temperature to a nice simmer, stirring occasionally.

Now, break out the protein. We had a roast chicken earlier in the week and had a breast, a leg and thigh leftover. No need to be polite, just shred the meat with your hands.

Now, fold in the chicken until every last piece is submerged and coated. This chicken is cooked, so now you don’t want it to become rubbery. Set the heat on the stove to as low as it can go, so that the curry is slightly simmering.

Now, when I get to this stage, this is where I begin to work on rice, which should only take about 20 minutes to cook. Take the time to stir in your two tablespoons of ketchup, this is for acidity and sweetness. Finally, fold in the peas and the finely chopped cilantro in the last five minutes of cooking. This adds brightness and color to the dish.

If you’re going to go all “authentic”, use basmati rice, but Jasmine works just as well as long as you rinse it well before you boil it to get rid of the excess starch. This ensures firm, separate grains that are not sticky.

[asparagusevents]

TRADITIONAL BENGALI CUISINE

Traditional Bengali Cuisine is a culinary style, originating from Bengal and its Eastern region of the Indian Sub-Continent, which is now divided between Bangladesh and the Indian States of West Bengal.  The dishes are rich and varied in its platter starting from snacks to main course to sweet.  Although the food habits, taste and preference differs a lot according to the choice of items vary from different districts, communities and religions, but the basic meal remain same with rice and fish. So Bengali is often typified as “Mache Bhaate Bangali”. Bengali Cuisine is known for its flavors and use of spices and a well spread of its confectionaries and desserts.

Bengali Cuisine can be sub-divided into four different types of dishes: Charbya (the food that is chewed, such as rice or it’s similar), Chashya (the food that is sucked, such as sour foods), Lehya (the food that is meant to be licked, like chutney and Peya (that includes dairy products like milk, yoghurt etc).

Though Bengalis are called foodies, there are some quips like “Bengalis live to eat” and “Bengalis spent most of their income on food” are not exactly exaggerated. The very early morning they get ready for shopping fresh vegetables; fish etc. is the prerogative of the head of the family, even in affluent household because the master can only think that he can bring all these at his best bargain price. Bengalis are very much particular about the taste of the food and the way it is served for and the cutlery crockery may also take an important role in some cases. Each and every dish is to be eaten separately with small portion of rice with a pinch of salt and ghee (not mandatory) so that individual quantity of dishes can be enjoyed. After this the bitter preparation comes which is known as Shukto, followed by Lentil or Dal with some fried vegetables and some less spicy veggies preparation joined next after, like chochori, ghonto and sometimes cooked with fish head too. Finally the recipe chicken, mutton or fish takes place with its traditional fragrance and taste. Chutney comes to clear the palate with some fried and crisp papads. Rasogolla and Mishti Doi are must needed items in every Bengalis palate. The meal is finally concluded with Betel Leaf (paan) which is considered to be an aid of digestion and astringent. Moreover, a meal for a Bengali is not only a ritual itself. The foods of a daily meal are usually simpler to balanced nutrition and makes extensive use of vegetables. The course progress broadly lighter to heavier and goes to various taste and enhance our taste-buds. Rice remains the common item in Bengali Cuisine. According to the flow of time, Bengalis have explored different culinary as well including that of Mughal, Chinese and British twisting these to suit their own taste buds.

Few must try Bengali Iconic Dishes:

1.       Luchi – Aloo Dum

A perfect combination of breakfast in any Bengali family. Nothing can prevent any Bengali to keep away from it. Luchi is a deep fried flatbread made of bleached wheat and aloo dum is nothing but a spicy mixture where the aloo (potato) is main ingredient. It hardly takes 40-45 minutes to prepare. With guests at home or simply in a dining table along with family members, everyone would love to have this food.

 2.       Shukto

An authentic Bengali dish served in the beginning of a meal and perfectly fitted for any kind of occasion. It is a healthy dish prepared with bitter gourd, brinjals, sweet potatoes, bori and many more veggies. Some freshly grounded spices are added with milk to give a thick texture. Ghee can be added lastly as an enhancer to make it healthier. Bengalis believes that this dish is very auspicious for any occasion.

 3.       Cholar Dal

Cholar Dal is a typical Bengali dish, prepared with Chana Dal during any special occasion or festive time. The preparation is slightly sweet with good fragrances of bay leaves, curry leaves, cinnamon and other spices. Shredded coconut and fried peanuts can be added to give it a crunchy and delicious in taste. This one can perfectly go with Luchi or Steamed Rice.

 4.       Chingri Maacher Malaicurry

Every single occasion is incomplete without Chingri Maacher Malaicurry. This is one dish that is a bit tricky to cook and the real flavor of it comes when the perfect ratio of spices mix with one another. Prepared with coconut milk with some mild spices and the enticing aroma fill the entire house that waters our mouth. The velvet gravy is the highlight of this dish, which is best served with Steamed Rice.

 5.       Bhapa Ilish

In West Bengal, there is no substitute of “Ilish Maach” and though “Ilish Maach” is to be known as “Maacher Raja”, any preparation with Ilish becomes Bengali delicacy. The preparation takes very limited time of being prepared and very easy to make process followed by very earlier stages of life by our grandmother. The gravy preparation is made up of mustard paste. The fish is to be marinated with mustard paste, raw mustard oil with some green chilies and adequate amount of salt and set it for steam. This preparation is a little tangy in flavor due to mustard paste and raw mustard oil.

 6.       Bhetki Paturi

A signature dish for any Bengali, where the main ingredient is bhetki fillets and mustard paste. Whether it’s a wedding ceremony or get together, every single Bengali would demand for this dish. Even visiting in any authentic Bengali restaurant, every Bengali would love to order this item, without any second click. Bhetki fillets are marinated with mustard paste and coconut paste and wrapped in a banana leaf and give it to steam and cooked on a slow flame, what is known as Paturi. No oil would use to make this preparation and simply a healthy dish for any diet controller.

 7.       Kosha Mangsho

One of the biggest joys in life is to sit with your family and enjoy a delicious lunch on a lazy Sunday afternoon. This dish has been a household favorite for generations. Be it a special occasion or a normal holiday, there’s nothing better than this yoghurt based mutton curry! This spicy Bengali Mutton Curry aka Kosha Mangsho is a perfect lunch recipe that would love by all. The recipe is made up of mutton, potato, bay leaf, yoghurt and some other magical spices, which leaves the gravy a velvet touch. The gravy dish is really a true delight.

[dadimind]

1. Crispy Bendakaya Recipe Dry heat the peanuts, jeera, chana daal, dhania, and chana dal together, then crush them. Add the coconut and crushed garlic to the mixture. Season with salt. The bhindi can be deep fried and then the masala may be sprinkled over it. Mix well and serve hot. 2. Pesarattu Recipe This preparation is similar to a dosa. This is made with green grams and can be eaten as a snack or as a main meal.The soaked moong Dal and rice mixture should be strained and mashed. To make the batter, combine the onions, chillies and coriander.Continue creating dosas by heating griddle and pouring some water on top.Add oil to the bowl and a bit of oil on top. Mix in coconut chutney. (Rayalaseema & Coastal Andhra) 3. Andhra Pepper Chicken The chicken drumsticks can be spiced up with green chilli paste, salt ginger garlic paste and lemon juice.For 2 minutes, fry cumin seeds and onions, curry leaves crushed pepper, coriander leaves, and crushed pepper.Mix the marinated chicken in some water and stir for 15 minutes.Mix chopped coriander leaves with water and boil for 2 mins. 4. Masala Pakodi Mix besan powder, Canada Pindi and ginger garlic paste. Add oil, green chillies pieces and jeera to make a deep-fried oil. Also, add 1 big onion long piece.Make a batter, heat oil in a pan and fry small Pakories. (Rayalaseema & Coastal Andhra)Serve warm with green chutney, curd or curdBorrelia is Deep Fried Sweet DumplingsThis is a round made with rice flour and coconut, plus chana daal.Make a paste of the soaked urad Dal and rice. Add enough water to form a thick batter.Allow the channa to ferment in a warm place all night. Boil the channa with water.Add the coconut sugar to the dal. Fry on a low heat until thickened.Make small balls from them by adding cardamom powder to mash. Toss them in the batter.Dumplings can be deep fried until golden and served warm. 6. Gutti Vankaya Kura: This is a traditional brinjal curry.Stir fry cardamoms, cloves, and dalchini. Add green chillies, cumin and garlic to the mixture. Mix in chopped onions, curry leaves and turmeric.Add the coconut paste, red chilli powder, cumin, coriander powder, and coriander powder. Add salt to the mixture and cook it until dry.Combine some tamarind extract and water. Add fried brinjal.Let it boil for about 5-7 minutes until the gravy thickens. (Rayalaseema & Coastal Andhra Food) 7. Peanuts Podi, Chutney or Chutney Mix in a mixer and dry roast cumin seeds and peanuts coriander seed, peanuts, and Garlic cloves. Finally, add salt to make a fine powder.Keep the peanut powder in an airtight container. Serve it with hot rice or ghee. 8. Vermicelli Uttapam: Boil the roasted vermicelli for two minutesTo make uttapam batter, combine all-purpose flour, baking soda, soojirava, and curd.Place the batter in a pan and add oil. Place the chopped onions, coriander leaves and carrot on top. Cook on low heat.Turn the fryer and cook from both sides. (Rayalaseema & Coastal Andhra) 9. Gongura Mamsam Boil the meat in turmeric powder, ginger garlic paste, and salt.Fry cumin seeds, cloves, and cardamoms along with chopped onions, ginger garlic paste.Mix well and let sit for 5 minutes.

[food-on-track]

Order Your Favourite South Indian Dishes in Train

South Indian dishes are different from the foods of other parts of India in taste and the ingredients used. It includes the cuisines of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana. Collectively, these delicacies from all of these states are the spiciest and most-loved in India. One of the best ways to enjoy such south Indian delicacies during the train journey is through Food on Track Web App, where you can order your favorite meal on the wheels anytime during your journey.

Of all the other Indian cuisines, dishes from South India have a different fan base. The herbs and spices used in such foods make them tasty and demanding. Even during the train journeys, a sudden urge occurs to eat South Indian foods since they are light for the stomach and a variety of flavors can be experienced in just one dish. With train food delivery apps coming into the business ordering food online on the train has become easy. Train passengers are taking advantage of this service.  

Below are some of the South Indian cuisines that you can order online on the train via the Food on Track Web App:

Masala Dosa:

One of the most famous dishes from the southern part of India, Masala Dosa, is a staple food all over the country and is loved by everyone. Whether from Bihar, Delhi, Mumbai, or anywhere else, people like to have it during any time of the day and on any occasion. 

Made of soaked rice and lentils with a filling of boiled potatoes, onions, and mustard seeds, the delicacy is served with Sambhar, a light spicy soup for dipping the dosa, and chutney. The divine taste will make it one of your favorite south Indian dishes on the list. It is the best food for the train journeys that can be ordered online via Food on Track Web App and enjoyed as a crispy and tasty meal. 

Idli:

If you ask what is the most famous dish in south India, the answer would be Idli. Idli is a savory rice cake from the Indian subcontinent that is popular as a morning snack in Southern India and now in other parts of India as well. These cakes are made with a batter of fermented lentils and rice that is steamed and served with peanut chutney and sambhar. 

Idli, because of it being a light option for the stomach, is often preferred by train travelers. So, the next time you crave Idli during the train journey, devour your favorite south Indian food on the train. Do not worry! The food on Track Web App will deliver it for you. 

Appam:

Appam is a South Indian pancake made with fermented rice batter and coconut milk that is popular in Kerala, Sri Lanka, and Tamil Nadu. It is mostly preferred for breakfast or dinner. 

They're flavorful, neither too sweet nor too savory, and they're eaten with a variety of curries, including Kerala-style mutton stew, Kerala-style chickpea curry, and Kerala-style chicken curry, and others. During the next train journey, you can get it delivered to your train seat within a few clicks. Taste and hygiene are the major reasons why travelers are preferring Food on Track Web App to order food on the train.    

Upma:

Upma is a healthy meal alternative that is served both at breakfast and dinner. It is a kind of thick porridge made from dry-roasted semolina or coarse rice flour and is mostly preferred by a health-conscious person or someone who wants to eat something light yet tasty. 

So, the next time you're unsure what to get and you're traveling with a group, take advantage of the group food order service and order Upma for your group during the journey and try something healthy during the journey. 

Rasam:

Rasam, a light soup made of spices, is a traditional South Indian food having spices tomato, tamarind, and black pepper as the major ingredients. Packed with essential vitamins and minerals, it is also a popular home remedy for sore throat, cough, and cold. 

Chicken Chettinad:Chicken Chettinad is a spicy hot chicken curry from Tamil Nadu’s Chettinad district. Traditional Chettinad cuisine is notable for its extensive use of spices such as star anise, whole red chilies, fennel seeds, cinnamon, and cloves, among others. This South Indian curry is not only popular in India, but it is also one of the most popular chicken curries ordered in restaurants around the world.

If you are a hardcore non-vegetarian and want to taste a different chicken preparation, the Food in track Web app has it for you. We will directly deliver this delicacy to your train seat.   

Curd Rice:Curd rice is a traditional and flavorful South Indian dish served with a thali or dinner. Curd rice is simply curd (yogurt) blended with cooked rice, herbs, curry leaves, and mustard seeds before being combined with yogurt and salt.

Train journeys many times upset people's stomachs due to prolonged sitting hours or by having train pantry foods as there is a lack of options. In such a situation, curd rice is the best option to soothe your stomach.

South Indian cuisine ranges from the spiciest to the mildest. From spicy sambhar, and rasam, to curd rice, upma, and many more, these foods are now being loved and cooked in every part of India. People now prefer having such light dishes to heavy chicken butter masala and biryani.  Choosing the correct food options during the train journeys becomes even more important because pantry foods and railway station foods make healthy people ill and upset their stomachs. Download the Food on Track Web App as it comes as a helping hand when it comes to ordering food on the train online as it offers a wide range of cuisines that are prepared by their FSSAI-approved partner restaurants.

[dalchiniaus]

The city's best Indian restaurant

Indian food is bubbling with flavours and spices. As a rule, you shouldn't be sensitive to spicy food - although many Indian restaurants only spice them up like in India if expressly requested. The cold jump is, therefore, less suitable for local tastes.

The versatility of Indian food is particularly evident in people who cannot or do not want to eat certain foods. Fish or meat curries are part of the menu of most Indian restaurants, as well as rich vegetable curries, marinated vegetables, and typical dishes (dal). Papadam, wafer-thin flat cakes made from chickpea flour, and naan bread are a must. Whether you are vegetarian, vegan, lactose intolerant, or gluten intolerant, Indian cuisine offers richness and variety to all. Spicy aromas combine with fruity notes, coconut, and peanuts with mango. Black cardamom, coriander, and fennel seeds are common spices, as is ginger. There is something for every taste with a milder taste, although Indian food only really captivates when the spices can develop freely. The food in the Indian restaurant becomes very special when dishes are prepared in the tandoori oven.

This spherical oven stores the heat in thick walls and distributes it evenly throughout the oven chamber. Slices of bread such as naan are pressed directly against the sidewalls, baked there, and then loosened with a hook. A unique taste experience! Here you can quickly and easily find out where the nearest Indian restaurant is in your area and how well it is rated. Benefit from the ratings of other guests and find the best Indian in your region.

Seagram Ramsaj (also known as squash) is usually made from tender, juicy lamb chops with crushed spinach seasoned with cumin, cardamom, coriander seeds, ginger, and garlic. By adding cream or yogurt, you can get a distinctive cream. Serve with naan (unleavened, freshly baked bread), roti (yeast-free bread), or paratha (fried, peeled bread).

Logan Josh The name Rogan Ghosh, created for the cold climate of Kashmir, northern India, may be derived from the Urdu word meaning "lean meat." This spicy dish usually uses mutton or lamb and gets its distinctive colour from many larmilch (red cashmere pepper). Lighter than plain Indian chilli, the paprika flavour makes this dish a great base for those unfamiliar with Indian cuisine. Garlic, ginger, cardamom, bay leaf, cinnamon, and cloves make up the remaining flavour, and the spice is usually softened with plenty of yogurts at the end.

Butter chicken Like the richer and creamier dishes, it was born in northern India. To prepare this delicious dish, chicken is first soaked in yogurt and then browned in a frying pan. Fortunately, they can be easily whipped with a slow cooker. Mix this with homemade naan and experience the real Indian food!

Pav Bhaji Spice blends are easy to find in Indian stores and are usually labelled Pav bhaji masala. The pub is soft Indian bread, but this delicious chutney can be combined with any soft bread (toasted in a frying pan with plenty of butter to make it real).

Conclusion A nearby Indian restaurant differs significantly from simple delivery services, where the flavours quickly end up in uniform curry porridge (even if this porridge often tastes good). It is easy for foodie people who are fond of food they can join Indian restaurant near me open now.

[myindoreonline]

Recipes to Try With Moong Dal Papad

Moong Dal Papad, is a crispy and crunchy Indian snack made from split yellow lentils (moong dal). It is a popular ingredient used in many Indian recipes, especially in Rajasthan, Gujarat, and Uttar Pradesh. Moong Dal Papad is also a versatile ingredient that can be used in various ways to create mouth-watering dishes. In this blog, we will explore some exciting recipes that you can try with Moong Dal Papad.

 Moong Dal Papad Ki Sabzi

Moong Dal Papad Ki Sabzi is a delicious and easy-to-make recipe that is popular in Rajasthan. To make this recipe, you need to fry some moong dal papads in oil until they turn crispy. Then, add chopped onions, tomatoes, and spices to the same pan and cook until the mixture becomes thick and flavorful. Finally, add the fried moong dal papads to the mixture and let them simmer for a few minutes. Serve hot with roti or rice. For best results, use moong dal papad from Indore Online.

 Moong Dal Papad Chivda

Moong Dal Papad Chivda is a quick and easy snack that you can make in just a few minutes. To make this recipe, you need to crush some Moong Dal Papads into small pieces and fry them in oil until they turn crispy. Then, add some peanuts, curry leaves, and spices to the same pan and cook for a few minutes. Finally, garnish with some chopped coriander and serve. You can easily order freshly packed moong papad online from the Indore Online website.

 Moong Dal Papad Chaat

Moong Dal Papad Chaat is a popular street food in North India that is loved by everyone. To make this recipe, you need to fry some Moong Dal Papads in oil until they turn crispy. Then, crush them into small pieces and place them in a bowl. Add some boiled potatoes, chopped onions, tomatoes, green chutney, and sweet chutney to the bowl and mix well. Finally, garnish with some sev and coriander and serve. Use fresh and authentic Ujjaini sev from Indore Online for garnishing.

 Moong Dal Papad Kadhi

Moong Dal Papad Kadhi is a delicious and comforting recipe that is perfect for a lazy day. To make this recipe, you need to whisk some yogurt, gram flour, and water in a bowl and keep aside. Then, fry some Moong Dal Papads in oil until they turn crispy. In another pan, add some oil, cumin seeds, curry leaves, and spices and sauté for a few seconds. Add the yogurt mixture to the pan and cook until the kadhi becomes thick and creamy. Finally, add the fried Moong Dal Papads to the kadhi and let them simmer for a few minutes. Serve hot with rice.

 Moong Dal Papad Rolls

Moong Dal Papad Rolls are a unique and innovative recipe that is perfect for parties and gatherings. To make this recipe, you need to soak some Moong Dal Papads in water for a few minutes. Then, place them on a flat surface and spread some potato mixture on top of each papad. Roll the papads tightly and secure them with toothpicks. Finally, fry the rolls in oil until they turn golden brown, and serve with tomato ketchup.

 Moong Dal Papad Paratha

Moong Dal Papad Paratha is a delicious and nutritious recipe that is perfect for breakfast or lunch. To make this recipe, you need to grind some moong dal papads into a fine powder and mix it with wheat flour, spices, and water. Knead the dough well and make small balls. Roll out each ball into a paratha and cook it on a hot griddle. Serve hot with yogurt or pickles. Use Moong Papad from Indore Online for a delicious flavor.

 Final words

 In conclusion, Moong Dal Papad is a versatile ingredient that can be used to make a variety of delicious and nutritious dishes. Whether you're looking for a quick snack or a wholesome meal, there are plenty of recipes that you can try with Moong Dal Papad. From crispy chaat to creamy dips, from crunchy salads to hearty curries, the possibilities are endless. So why not experiment with some of these recipes and discover the many ways in which moong dal papad can add flavor, texture, and nutrition to your meals?

 Indore Online is a one-stop shop for all your snacking needs. Their papad range includes Punjabi Masala Papad, Sada Papad, Khatta Mitha Chana Papad, Chana Dal Papad, Gangwal Papad Katran, Rice Khichiya Papad, Makka Khichiya Papad, and Urad Special Papad. Isn’t it tempting? So, instead of checking for an “Indori namkeen store near me," you can simply start ordering these papads from their website without leaving the comfort of your home.

[wordchanter]

3 Random Menu Items

A platter of boiled peaches, boiled strawberry jam, sautéed peach jam, and pan-fried custardwith a starchy and creamy sauce

A platter of pan-fried apples, steamed carrots, and charred onionswith a thick and noxious chutney

A sandwich of peanut butter, dill, and olives on buttery and flaky bread

[homecookingshow]

Hema's 2 South-Indian Hotel Style Breakfast Recipes | Masala Dosa | Thattu Idli #MasalaDosa #MysoreMasalaDosa #ThattuIdli #Dosa #DosaRecipe #Potatomasala #redchutney #idli #idlirecipes #homecooking 1. Coconut Chutney https://www.youtube.com/watch?v=h1YFkqp6K0w 2. Ginger Chutney https://www.youtube.com/watch?v=uv7bMzA0-W4 3. Red Chilli Coconut Chutney https://www.youtube.com/watch?v=Q0DycchdJ10 4. Mint Chutney https://www.youtube.com/watch?v=DbluPFPa0kc&t=18s 5. Peanut Chutney https://www.youtube.com/watch?v=4UVWyUVlKAg&t=9s Masala Dosa Ingredients To Make Dosa Batter Idli Rice - 1/2 Cup Parboiled Rice - 1/2 Cup Urad Dal - 1/4 Cup Fenugreek Seeds - 1/2 Tsp Chana Dal - 1/2 Tsp Poha - 1/4 Cup Water Rock Salt - 1/2 Tsp To Make Red Chutney Oil - 2 Tsp Chana Dal - 2 Tbsp Cumin Seeds - 1 Tsp Onion - 1 No. Chopped Garlic - 6 Clove Red Chili - 15 Nos Rock Salt - 1/2 Tsp Water To Make Potato Masala Oil - 1 Tbsp Mustard Seeds - 1/4 Tsp Urad Dal - 1/4 Tsp Cumin Seeds - 1/4 Tsp Asafoetida Powder - 1/4 Tsp Curry Leaves Onion - 1 No. Finely Chopped Green Chili - 2 Nos Finely Chopped Turmeric Powder - 1/2 Tsp Salt - 1 Tsp Boiled Potato - 3 Nos Coriander Leaves To Make Masala Dosa Dosa Batter Ghee Red Chutney Potato Masala Method In a bowl, wash and soak idli rice and parboiled rice for about 3 hours In another bowl, wash and soak urad dal, fenugreek seeds, chana dal for about 3 hours In another bowl, wash and soak poha for about 3 hours First grind the rice without any water and later add very little water Add the dals and grind it Finally add the poha and grind it into a smooth batter Add rock salt and mix well Let the batter ferment for about 8 hours To make the red chutney, heat a pan with some oil roast cumin seeds, chana dal Add onions, garlic, red chili and saute them Cool the mixture and add salt and grind it to a fine paste Boil the potatoes and peel the skin To make the potato masala, heat a pan with some oil, add mustard seeds, urad dal, cumin seeds After the mustard seeds splutter, add asafoetida, onions, green chilies, curry leaves and saute After sauteing the onions, add turmeric powder, salt and boiled potatoes Mix everything well and mash them roughly Finally add some coriander leaves and turn off the stove and keep the mixture aside Heat a tawa, pour the dosa batter and spread it Add oil, cook on both sides and spread the red chutney, spread the potato masala Fold the dosa and serve it hot. Thattu Idli Ingredients Thattu Idli Urad dal 1 cup Raw rice 4 cups Salt Idli Podi Urad dal 1/4 cup Chana dal 1/4 cup Sesame seeds 2 tbsp Red chillies 15 Curry leaves Asafoetida powder 1/2 tsp Tamarind Salt Method Thattu Idli Wash and soak the rice and dal separately for 6 hours Grind the soaked dal to a fine batter by gradually adding small amounts of water, make sure to grind it to a thick batter Grind the soaked rice to a fine batter by gradually adding small amounts of water, make sure to grind it to a thick batter Mix both the batters in a bowl, add salt and mix well Let it ferment at room temperature for 8 hours Take the thattu idli moulds and grease it with oil Fill the mould with the idli batter until it is 3/4th filled Steam cook the thattu idli for 7-10 mins Release the thattu idli from the plate Serve it with some ghee and idli podi Idli podi Heat a pan and dry roast the urad dal till it turns to a golden brown color and keep it aside Heat a pan and dry roast the chana dal till it turns to a golden brown color and keep it aside Heat a pan and dry roast the sesame seeds till they start crackling and keep it aside Heat a pan and dry roast the red chillies and keep it aside Heat a pan and dry roast the curry leaves and keep it aside Let all the ingredients come to room temperature Transfer the cooled ingredients to a mixer jar Add asafoetida powder, tamarind, salt and grind everything to a fine powder The Idli podi is done by HomeCookingShow

[yellow-spoons]

Healthy Gluten free pancakes : #recipes : Amarnath or Rajgira flour - 1 cup Potato 🥔- 1 small grated Peanuts 🥜- 2 tbsp roasted and crushed (you can make in large batches and store upto 10 days) Green chilli paste - 1 tsp (add more if u want spicy) Ginger paste - 1 tsp Yogurt - 1 tbsp Salt to taste Mix together adding water if required. Loose dough to be formed. Heat a pan, grease with some oil or ghee and make medium thick crispy pan cakes. Drizzle some oil or ghee from sides while cooking. Don’t forget to keep the flame low. Voila! Ready to eat with some tangy coconut chutney or just like that with Garam Garam ☕️ chai. Amaranth : also know as rajgira is a good source of fiber, protein, manganese, magnesium, phosphorus and iron, along with several other important micronutrients. Good for brain functioning and a gluten free food. Potato 🥔: Potatoes are a good source of fiber, which can help you lose weight by keeping you full longer. Fiber can help prevent heart disease by keeping cholesterol and blood sugar levels in check. Potatoes are also full of antioxidants that work to prevent diseases and vitamins that help your body function properly. Replace potato 🥔 with cucumber 🥒 in case you don’t want eat potatoes. Peanuts 🥜 are an excellent source of plant-based protein, fiber, and many key vitamins and minerals. Health Benefits : Good for diabetes being gluten free. Happy cooking. #nishanikambhagwate #healthyfood #glutenfree #recipes #vratkakhana #loveforfood #winterrecipes #crispy #healthybreakfast https://www.instagram.com/p/CXINiX_IWHD/?utm_medium=tumblr

[dosaandchaat21]

Safely Enjoy Incredible Mumbai Street Food | Dosa and Chaat

Dosa & Chaat bring to you a list of the best Mumbai Street food to make you drool!

Vada pav is a famous Mumbai Street Food. The vada pav recipe is made of a spicy potato filling deep fried in a gram flour batter.  Along with hot and spicy garlic chutney, batata vada pav is served inside a small ladi pav. This indigenous burger-like snack is the quickest and tastiest meal you can have in Mumbai - any time you are hungry, even in the middle of the night! The Vada pav has become so famous street food in Mumbai

Pav bhaji is an iconic dish from Mumbai and is hugely popular all over India as street food. It originated in Mumbai as a quick lunch option for textile mill workers.

Pav bhaji is a spiced mixture of mashed vegetables in a thick gravy served with bread. Vegetables in the curry may commonly include potatoes, onions, carrots, chilies, peas, bell peppers, and tomatoes. Street sellers usually cook the curry on a flat griddle and serve the dish hot. A soft white bread roll is the usual accompaniment to the curry, but this does not preclude the use of other bread varieties such as chapati, roti, or brown bread.

Channa Bhatura: This eatery is more than 40 years old, and holds a special place in every Mumbaikar's heart.

Dahi vada is a well-known Indian snack. In fact, even if you are traveling outside India and you enter any Indian restaurant, you will definitely find Dahi vadas on the menu. The most liked recipe is the way it is cooked in Mumbai.

Dabeli is a popular street food; it’s a form of Indian Burger that constitutes a potato filling that’s sweet, tangy, and spicy. The potato filling of Kutchi Dabeli is prepared with a special masala known as Dabeli masala and garnished with fresh pomegranate seeds and masala peanuts

Pani Puri is an excellent street food that has inspired people for decades. On a bright sunny day, someone thought of throwing mashed potatoes, Sana, moong, chutney, and spicy mint water together, and that’s when Golcabe was formed.

Bhelpuri: Topped with buttered rice chutney, sweet and sour, topped with generously chopped mint with lemon juice, this refreshing Bhel Puri is another delightful street-wise choice.

With no added oil, minimal sugar, and salt, the people of Bhelpuri Mumbai are breathing for humans.

A typical beach meal takes less than a minute to prepare and even less time to reduce it. A viable option for taste-conscious and healthy puffs

Aloo Tiki, popular in western and northern India, is not just another run of plant street food. Human gluttony transcends boundaries to create a diet that expresses ingenuity, so Aloo Tiki was born. Aloo tiki is mashed potatoes, mixed with finely chopped green chilies, spices, and finally deep-fried.

Samosa: Humans work hard to love anything fat. It gives us an inner joy for reasons unknown to mankind. Samosa is the biggest hit in the eastern and northern states making it the perfect street food.

There is a view of culinary geniuses from the streets of India. Your mind must have gone an extra mile and we know there must have been a ‘spark of ingenuity’ about avoiding the crowded streets of India and enjoying these dishes in restaurants.

But the thing about street food is that if people do not encourage you, if you do not hear the incessant noise and you can not feel the heat from the spices and the sun, your Indian street food experience will, sadly, be a distant dream. So let’s go out and find some food trucks lined up on the streets and start the Hunger Games.

Get all Street FoodOnline from DOSA & CHAAT.

Order online - http://bit.ly/dosaandchaatorder or call us @ (301)569-4539