ಮಂಗರವಳ್ಳಿ ಚಟ್ನಿ | Pirandai Chutney Recipe | Adamant Creeper | Village food Recipe | Bone setter
Mangaravalli, Pirandai or Veldt grape is a creeper that has wonderful medicinal uses and health benefits. It is called Pirandai in tamil Adamant Creeper Devil's back bone Veldt Grape Bone setter and its botanical name is cissus quadrangularis and its called Hadjot in hindi. This creeper grows easily everywhere and can be easily grown in pots at home.
Pirandai or Veldt Grape has multiple health benefits:
It treats indigestion, Fractures and Sprains, is a best worming medicine, Treats piles, Menstrual problems and is also the best home remedy for ear pain.
Cooking Veldt Grape Chutney || Pirandai Chutney Recipe || mangaravalli chutney || Village healthy food Recipe || Wild Food
This chutney recipe tastes good with Idli,Dosa,Curd Rice
Cissus quadrangularis is a perennial plant of the grape family. It is also known asveld grape, devil's backbone, adamant creeper, asthisamharaka, hadjod,pirandai, and patah tulang (Malay).
It is probably native to Bangladesh, India or Sri Lanka, but is also found in Africa,Arabia, and Southeast Asia. It has been imported to Brazil and the southern United States.
Traditional medicine
Cissus quadrangularis has been used as a medicinal plant since antiquity. Cissus has been used in various Ayurvedic classical medicines to heal broken bones and injured ligaments and tendons. In siddha medicine it is considered a tonic and analgesic, and is believed to help heal broken bones, thus its name asthisamharaka (that which prevents the destruction of bones). The Assamese people and the Garo tribe of Meghalaya and Bangladesh have used C. quadrangularis as a medicinal plant for bone fracture.
One preliminary clinical study found a benefit in weight reduction and an improvement in the symptoms associated with metabolic syndrome in obese patients who had been given C. quadrangularis supplements. Another study found a potential synergistic effect between C. quadrangularis and Irvingia gabonensis. A weight loss supplement containingCissus quadrangularis and other ingredients including green tea, soy, selenium, chromium, and B vitamins was evaluated in an 8-week trial. The supplement helped reduce body weight by 4–8% (placebo 2.4%) a clinically significant weight ls.
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lahsun ki chatni recipe | लहसुन की चटनी की रेसिपी | lehsun chutney | lehsun ki chutney
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lahsun ki chatni recipe | lehsun chutney | lehsun ki chutney with detailed photo and video recipe. spicy and flavoured condiment recipe made with fresh garlic pods, red chillies. it is an essential chatni recipe from the rajasthani cuisine and served with almost every dish like roti and rice. it is very simple and easy to make and more importantly has a long shelf life compared to the other traditional south indian chutney.
lahsun ki chatni recipe | lehsun chutney | lehsun ki chutney with step by step photo and video recipe. chatni recipes are essential in most part of the indian states. it is widely used for different purpose, establishing itself as a side dish to breakfast, snacks or as a base to modern curries. one such multipurpose chutney recipe is lehsun ki chatni from north-west india, used for myriad purposes.
ಟೊಮೆಟೊ ಚಟ್ನಿ | Tomato Chutney | Spicy Tomato Chutney Recipe
Tomato Chutney Recipe in Kannada.
Ingredients :
Tomato 6
Jaggery 20 gms
Salt to taste
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Green chilly 2
Garlic 1
Tamarind 25 gms
Curry leaves few
Coriander leaves 2 tbsp
Dry coconut grated 1/4 cup
Bengal gram 3 tsp
Oil
Link : ಮಾವಿನ ಕಾಯಿ ಚಟ್ನಿ | Raw Mango Chutney | Kacche Aam ki Chutney
Super Tasty Onion Chutney | Side Dish for Idli Dosa Chapathi & Rice
Instant Lemon Sweet Pickle
Homemade Crispy, Tasty Kachori + Amchoor Chutney Recipe | Bombay Chef Varun Inamdar Snacks Recipes
Kachori Recipe | Instant Amchur Chutney | Amchur Ki Khatti Mitthi Chutney | Imli Gud Ki Chutney | Amchur Powder Ki khatti Chatni | Meethi Chutney | Kachori With Chutney | Kachori Chaat | Moong Dal Masala Kachori | Evening Tea Time Snacks Recipe | Step By Step Kachori Recipe | Chaat Chutney Recipes | Rajshri Food
Learn how to make Kachori With Amchoor Chutney at home with our Chef Varun Inamdar
Ingredients
For Kachori Dough
All Purpose Flour
Ghee or Oil
Salt as required
Water
For Chutney
½ cup
Dried Mango Powder
Water
(as required)
½ cup
Sugar
⅓ cup
Jaggery
2 tbsp
Raisins (optional)
2 tbsp
Cashew Nuts
½ tsp
Garam Masala Powder
½ tsp
Black Salt
1 tsp
Fennel Seeds
(untoasted)
1 tsp
Dried Ginger Powder
1 tsp
Cumin Seeds
(untoasted)
½ tsp
Red Chilli Powder
Salt to taste
For Kachori Stuffing
½ cup
Gram Flour
¼ cup
Yellow Gram (soaked)
1 tbsp
Fenugreek Leaves
(dried)
2 tbsp
Oil
1 tsp
Red Chilli Powder
½ tsp
Asafoetida
½ tsp
Garam Masala Powder
¼ tsp
Baking Soda
Salt
(as required)
Oil
(for frying)
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About Kachori
Kachori is a sweet and spicy deep-fried snack, originating in India subcontinent, and common in places with Indian diaspora and other South Asian diaspora. Alternative names for the snack include kachauri, kachodi and katchuri.
Kota Kachori from Rajasthan is probably the most famous kachori in the state. The Pyaaj Kachori (onion kachori) is also very popular. Another form of Kachori in Jodhpur is the Mawa Kachori, invented by the late Rawat Deora. It is a sweet dish dipped in sugar syrup.
In Gujarat, it is usually a round ball made of flour and dough filled with a stuffing of yellow moong dal, black pepper, red chili powder, and ginger paste.
In Delhi it is often served as chaat. Delhi also has another kind of kachori, called 'Khasta kachori' or Raj Kachori (fast) kachori, made with potato, coconut, and sugar. Kachoris are often served with a chutney made from tamarind, mint, or coriander. Another type is fried and stuffed with pulses (urad and moong especially) and is generally found in the Kutch region of Gujarat.
In West Bengal and Bangladesh, a kachori (often pronounced kochuri) has a quite different variation. In West Bengal, kachori is softer and smaller. It is made mostly of white flour (maida) and asafoetida (hing), which are often added to make it extremely tasty. It is mostly eaten as a tea-time snack in the morning or evening often accompanied with tasty potato-peas curry and Bengali sweets. Also, a kachori stuffed with peas (koraishuti kochuri) is a winter delicacy in Bengal. Another variant in Bengal that exists mostly in sweet shops is the hard form (like in Delhi) with a masala inside called 'Khasta Kochuri'. Generally, no curry is accompanied by the khasta kochuri version.
Some of the variants in North India include a version similar to the Rajasthani one, accompanied by a curry made of potatoes and varied spices or even chana (chole) similar to one served in chole bhature.
నిమిషాల్లో సులభంగా చేసుకొనే 6 రకాల రుచికరమైన చట్నీలు మీకోసం/6 Varieties Of Chutneys For Breakfast
Bosch Lifestyle Hand Blender:
#Chutneys
#PeanutChutney
#PalliChutney
#OnionTomatoChutney
#CoconutChutney
#RedChutney
#CirianderChutney
#GarlicChutney
#ChutneysInTelugu
#KaramChutney
Ingredients:
Pea Nut Chutney:
Pea Nuts - 1/2 cup
Green Chillies(chopped) - 2
Ginger(chopped) - 1/2 inch
Garlic Cloves(chopped) - 2
Fried Chana Dal - 1 tbsp
Tamarind Pulp - 1 tbsp
Salt to taste or 3/4 tsp
Cooking Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Red Chilli(cut) - 1
Curry Leaves - 1 sprig
Onion Tomato Chutney:
Cooking Oil - 2 tbsp
Urad Dal - 1tbsp
Onions(chopped) - 2 big size
Red Chillies(cut) - 5
Garlic Cloves(chopped) - 10
Tomatoes(chopped) - 3 medium size
Coriander Leaves(chopped) - 1 tbsp
Tamarind Pulp - 1 tbsp
Salt to taste
Mustard Seeds - 1/4 tsp
Urad Dal for tempering - 1/2 tsp
Chana Dal - 1/2 tsp
Red Chillies(cut) - 1
Curry Leaves - 1 sprig
Coconut Chutney:
Coconut(chopped) - 1/2 cup
Fried Chana Dal - 3 tbsp
Green Chillies(chopped) - 2
Ginger(chopped) - 1 inch
Garlic Cloves - 1
Tamarind Pulp - 1 tbsp
Salt to taste or 3/4 tsp
Cooking Oil - 1 tsp
Mustard Seeds - 1/4 tsp
Urad Dal - 1/2 tsp
Red Chilli(cut) - 1
Curry Leaves - 1 sprig
Some Coriander Leaves
Red Chutney:
Onion(chopped) - 1 medium size
Red Chillies(cut) - 5
Coconut(chopped) - 1 tbsp
Garlic Cloves(chopped) - 5
Fried Chana Dal - 2 tbsp
Tamarind Pulp - 1 tbsp
Salt to taste or 1 tsp
Cooking Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Urad Dal - 1/2 tsp
Chana Dal - 1/2 tsp
Red Chilli(cut) - 1
Curry Leaves - 1 sprig
Coriander Chutney:
Cooking Oil - 2 tbsp
onion(chopped) - 1 small size
Ginger - 1/2 inch
Garlic Cloves - 2
Green Chillies(chopped0 - 2
Coriander Leaves(washed & chopped) - 2 cups
Coconut(chopped) - 2 tbsp
Salt to taste or 1/2 tsp
Mustard Seeds ; 1/4 tsp
Urad Dal - 1/2 tsp
Red Chilli(cut) - 1
Curry Leaves - 1 sprig
Garlic Chutney:
Cooking Oil - 2 tbsp
Onion(chopped) - 1/2 medium size
Garlic Cloves(chopped) - 20
Red Chillies(cut) - 5 to 6
Tomatoes(chopped0 - 2
Salt to taste
Tamarind Pulp - 1 tsp
Mustard Seeds - 1/4 tsp
Urad Dal - 1/2 tsp
Asafoetida Powder - 1 pinch
Red Chilli(cut) - 1
Curry Leaves - 1 sprig
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Hotel Style chutney Recipe For Idli | Dosa | Mysore Bonda | Poori | Chapati | Quick Chutney Making
Hotel Style chutney Recipe For Idli | Dosa | Mysore Bonda | Poori | Chapati | Quick Chutney Making
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