Instant and super quick recipe of Imli Chutney / Tamarind Chutney.
This Imli chutney recipe is one of the most important accompaniment in most of Indian snacks. Imli chutney is often used in north indian chaat snacks like aaloo tikki chaat, dahi bhalle, papdi chaat. Imli chutney is also served with samosas, pani puri, kachoris and parathas.
Imli chutney can be also stored for 10- 15 days in refrigerator.
In this recipe I am using sugar for making Imli chutney/ Tamarind sauce. You can also use jaggery.
How to make Quick Imli Chutney | Sweet Tamarind sauce
Tamarind/Imli – 1/3 cup
Sugar – 1 cup
Oil – 1 tsp
Dry Red Chili – 2
Salt – 1 tsp
Water – as required
Soak tamarind in water for 3-4 hours.
Squeeze the pulp from the tamarind with your hand. Discard fibers and seeds.
Sieve the pulp and keep aside.
Heat oil in a pan / kadai.
When oil is hot, add 2 dry red chilies and let them crackle.
Now add the sieved pulp and cook till comes to boil.
Add 1 cup sugar, 1 tsp salt and cook for 5-6 minutes.
Switch off the flame and let the tamarind chutney cool.
Methi Paratha Recipe – A Healthy and quick Breakfast
Methi Paratha is made of whole wheat flour and fresh fenugreek / methi leaves. It’s a popular paratha recipe.
Methi is very good for health. Methi paratha is easiest way to include methi in our diet.Dried Methi leaves known as Kasoori methi can be also used for making methi paratha but fresh methi leaves are always a better option.
As fenugreek is rich in fibre and antioxidants, it helps in flushing out harmful toxins from the body and thus, aids digestion, deal with constipation. Methi lowers blood pressure, reduces risk of heart disease, helps you loose weight.
Other than these Methi leaves are also good for hair and skin.
This blog will teach you to prepare Chicken tikka at home without using oven or microwave. This Chicken Tikka is made using fresh coriander and mint leaves. Prepare this Green/Haryali Chicken Tikka at home and enjoy.
Boneless Chicken – 400 gm (Cut into medium sized pieces)
Mint Leaves- 50 gm
Coriander Leaves – 50 gm
Garlic- 4 cloves roughly chopped
Ginger – 1 inch roughly chopped
Green Chilies – 2 to 3
Turmeric/Haldi powder – 1/2 tsp
Chili/Mirch powder – 1/2 tsp
Coriander powder – 1 tsp
Dry Mango/Aamchur powder – 1 tsp
Garam Masala – 1 tsp
Pepper powder – 2 pinch
Curd – 2 tbsp
Salt to taste
Oil to fry
Making Green Chicken Tikka:
Take Mint and Coriander leaves in a grinder.
Add chopped ginger, garlic, green chilies and curd.
Grind without adding water to make a smooth thick paste.
To marinate the chicken, add this green mixture to chicken.
Add turmeric powder, coriander powder, chili powder and dry mango powder.
Mix very well.
Keep marinated chicken in refrigerator for 30 minutes.
After 30 mins, take out marinated chicken from refrigerator.
Now heat oil in a frying pan.
when oil is medium hot, add chicken pieces one by one to the pan and cook it on low flame.
Once one side of chicken is cooked, flip it to other side.
Keep checking and flipping chicken pieces till they are cooked from all the sides.
Once chicken is cooked from all the sides, chicken tikka is ready. Switch off flame.
Serve chicken tikka hot with onion and lemon pieces.
Tips: You can cover it while cooking to make it more soft.
Salmon – 2 big pieces
Ginger garlic paste – 2 tsp
Haldi/Turmeric powder – 1 tsp
Mirch/Chili powder – 1/2 tsp
Coriander powder – 1/2 tsp
Jeera/Cuminpowder – 1/2 tsp
Curd – 2 tbsp
Salt as per taste
Oil to fry
Wash Salmon with turmeric and Lemon in running water.
Now mix all the spices( Ginger garlic paste,Turmeric Powder,Cumin Powder,Coriander powder,Chili Powder) with Curd and Salt to make a thick smooth paste. You can use little amount of water to make paste if required.
Now coat salmon with this paste from all the sides and keep it in refrigerator for half an hour.
Now heat oil in a pan.
Put salmon pieces in pan and fry from all sides until it gets cooked from all sides.
While cooking, you can cut it into small pieces to cook properly from all sides.
Once cooked from all the sides, take it out and serve hot with onion and lemon.