ALOO TIKKI AND CORIANDER CHUTNEY- Quick And Easy | Nargis’ Kitchen
Hi Everyone!
Welcome back to my Channel. Here’s a quick and easy recipe for you all. Please let me know what you think in the comments section below. And also comment what recipes you’d like to see!
Ingredients:
- 8 Medium Potatoes
- 2 Medium Onions
- Half bunch of fresh coriander
- Pomegranate seeds
- 2 tsp of Salt
- 1 heaped tsp of chilli flakes
- 1/2 tsp of chilli powder
- 1/2 a lemons juice
- 2 cups of gram flour & 1/2 tsp salt (besan)
- Oil to fry
For the chutney:
- 1 Cup of Fresh Coriander
- 4 Green Chillis
- 3 Cloves of Garlic
- 1/2 cup of plain yoghurt ( I Use Pakeeza)
- 1 tsp Salt
- 2 tsp Pomegranate Seeds
- Couple tbsp’s water
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Vrat wali Aloo Tikki with Coriander Chatni #tastefromkitchen #vratrecipe #shortvideos #food
How To Make Coriander Mint Chutney | Easy Recipe By Ruchi Bharani | Basic Cooking
Watch and learn how to make Coriander Mint Chutney at home with Chef Ruchi Bharani only on Rajshri Food.
Coriander Mint chutney, usually known as hari chutney, is a versatile Indian condiment that can be used in many different ways. It is used as a condiment with grilled or fried food, but may be used a spread or dip too.
Ingredients
1 ½ Cup Coriander Leaves
½ Cup Mint Leaves
2 Green Chillies
1 Inch Ginger
1 tbs Peanuts
½ tsp Chat Masala
½ tsp Cumin Seed Powder
1 tsp Sugar
Salt
Lime Juice
Water
Method
- In a mixer, add coriander leaves, mint leaves, green chillies, ginger, peanuts, chat masala, cumin seed powder and sugar.
- In order to maintain the color of the green chutney, add salt and lime juice in the end.
- Grind everything well.
- Add water that's enough to grind.
- Coriander Mint Chutney is ready!
Host: Ruchi Bharani
Copyrights: Rajshri Entertainment Private Limited
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कुरकुरी आलू टिक्की बनाने का राज | Crispy Aloo Tikki Recipe | Holi Special Recipe
@RitaAroraRecipes
आज में आपके लिए कुरकुरी आलू टिक्की की रेसिपी लेकर आयी हूँ जो स्वाद में बोहोत ज़्यादा टेस्टी और मस्त है |
अगर आपको हमारी रेसिपीज़ पसंद आती है तो हमारे चैनल को लाइक सब्सक्राइब और शेयर करना बिलकुल न भूलें ये बिलकुल फ़्री है ।
Crispy Tikki Chaat
6 medium size boiled potatoes
1/4 cup semolina
1/4 cup cornflour/ ararot
Salt to taste
For Stuffing
1/4 cup boiled chana dal
1/4 cup boiled green peas
1/4 cup paneer
Black salt to taste
Red chili powder
Roasted cumin powder
Chaat Masala
Curd
Tamarind Chutney
Coriander mint chutney
Black salt
Red chili powder
Roasted cumin powder
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Mint chutney
Black salt
Roasted cumin powder
Deggi mirch powder
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Hi I am Rita
Welcome to my youtube channel Rita Arora Recipes
About the Channel- Rita Arora Recipes ,here I share various kind of dishes/recipes in my unique style which is very simple to understand with easily available ingredients at home and can be easily cooked so that anyone and everyone can make it. In my channel you will find all types of delicious food recipes from sweets, cakes to mouth watering snacks and many other yummy recipes.
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Potato, Corn & Scallion Tikki With Cilantro-Mint Chutney | Brinda Cooks the Books
Brinda is making crispy, very snack-able tikki, lightly adapted from @FoodwithChetna 's cookbook, Healthy Indian Vegetarian! GET THE RECIPE ►►
INGREDIENTS
For the tikkis
3 russet potatoes (about 600 grams / 1 pound, 5 ounces), peeled and diced
200 grams (7 ounces) cooked corn, either stripped from 2 to 3 steamed fresh ears or drained from one can
6 scallions, chopped finely
1 green chile (such as jalapeño or serrano), finely minced
2 tablespoons corn starch
1 teaspoon chaat masala
1/2 teaspoon kosher salt
1 splash neutral oil, like sunflower, vegetable, or canola
For the chutney
100 grams (3 1/2 ounces) fresh cilantro, leaves and stems
100 grams (3 1/2 oz) fresh mint, leaves only
2 green chiles (such as jalapeño or serrano), stemmed and halved
2 tablespoons freshly squeezed lime juice (from about 1 lime)
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
3 tablespoons water, plus more as needed
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Ragda Pattice Recipe | Mumbai Street Style Chaat | रगड़ा पेटिस और चाट की चटनी | Chef Sanjyot Keer
Full written recipe for Ragda pattice
Prep time: 20-25 minutes
Cooking time: 30-35 minutes
Serves: 4-5 people
Sweet tamarind chutney
Ingredients:
● Tamarind (imli) ½ cup / 75 grams
● Seedless dates (khajoor) 250 gm
● Jaggery 750 gm
● Salt to taste
● Black salt 1 tsp
● Ginger powder ½ tsp
● Kashmiri red chilli powder 1 tbsp
● Jeera powder 1 tbsp
● Black pepper a pinch
● Water 1 litre
Methods:
● Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp.
● Transfer the imli pulp and soaked khajoor in a mixer grinder and grind to a fine paste.
● Now, take a wok and, strain the grinded imli & khajoor pulp through a sieve, further, add jaggery, and the remaining powdered spices along with salt & pepper. Switch on the flame & let the jaggery melt.
● As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally.
● Cook until the chutney has reached a thin syrup like consistency. Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down.
● Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for couple of days. Use accordingly.
Green chutney
Ingredients:
● Hara dhaniya (coriander leaves) 1 cup (packed)
● Pudina (fresh mint leaves) ½ cup (packed)
● Adrak (ginger) 1 inch
● Teekhi hari mirchi (spicy green chillies) 2-3 nos.
● Roasted Chana dal 1 tbsp
● Kala namak (black salt) ½ tsp
● Jeera (cumin) powder 1 tsp
● Amchur (dry mango) powder 1 tsp
● Salt to taste
● Ice cubes 2-3 nos.
● Water as required
Method:
● Add all the ingredients in a grinding jar and grind into a fine chutney, store this in refrigerator and use accordingly.
Ragda
Ingredients:
• Safed matar (Dry White peas) 250 gm
• Water as required
• Haldi (Turmeric) powder ½ tsp
• Jeera (Cumin) powder ½ tsp
• Dhaniya (Coriander) powder ½ tsp
• Saunf (Fennel) powder ½ tsp
• Ginger 1 inch (julinned)
• Fresh coriander (chopped)
Method:
• I've soaked the white peas overnight or minimum 8 hours in water, drain the water and rinse with fresh water.
• Set a cooker on medium heat, add the soaked white peas and fill water until its 1 cm above the matar surface.
• Further I’ll add powdered spices, salt & stir well, close the lid and pressure cook for 1 whistle on high flame, further reduce the heat and pressure cook for 2 whistles on medium low heat.
• After the whistle, switch off the heat & allow the pressure cooker to depressurize naturally, further open the lid and check for its doneness by mashing with hands.
• Further we need to make the ragda, for that continue to cook in the pressure cooker without the lid, switch on the flame and bring it to a boil, once it comes to boil, use a potato masher and mash it lightly while keeping few chunks intact.
• Cook the starch from the vatana releases and it becomes thick in consistency.
• Add ginger julienned and freshly chopped coriander leaves, stir once. The ragda is ready, keep it aside to be used later.
For aloo pattice
Ingredients:
• Oil 1 tbsp
• Jeera 1 tsp
• Green chillies 1-2 nos. (chopped)
• Boiled Potatoes 5-6 medium size
• Salt to taste
• Fresh coriander a handful
• Ginger ½ inch
• Oil for cooking the tikki
Method:
• Set a pan on medium heat, add oil and let the oil heat, further add jeera & green chillies, stir & cook briefly.
• Further add boiled potatoes, mash the potatoes while adding, further add salt, fresh coriander & ginger, mix & cook while mashing it potato masher, do not mash it completely. Cook for 2-3 minutes, further transfer in a bowl and cool down to room temperature.
• Once the mixture cools down, take spoonful of mixture and shape to make tikki.
• Set a pan on medium heat, add enough oil and shallow fry the tikkis on medium heat from both the sides until crisp and golden brown in colour.
• Your aloo pattice are ready.
Assembly:
• Crispy aloo pattice
• Ragda
• Methi chutney
• Green chutney
• Chaat masala
• Ginger julienned
• Chopped onions
• sev
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