Red Sweet Chutney Recipe

The sweet and sour tamarind - dates red chutney is very popular in India and is served along with almost all the snacks like kachori, samosa, dahi puri, dhokla, raj kachori etc.

This chutney is easy to make and can be preserved for more than a month if stored in an air tight container in controlled temperature (refrigerator).

INGREDIENTS NEEDED TO MAKE RED ( TAMARIND & DATES) CHUTNEY:

Ingredients	Quantity
Dates(de seeded) ( khajur beej nikale hue)	6-7 pieces
Tamarind ( Imli)	1/2  table spoon
Jaggery ( gud)	1/2 table spoon
Red chili powder( pisi hui lal mirch)	1/2 tea spoon
Chaat masala	1/2 tea spoon
Cumin Seeds (jeera) Powder & Roasted	1/2 tea spoon
Salt (namak)	to taste
Water (pani)	As needed

METHOD TO MAKE RED ( TAMARIND & DATES) CHUTNEY:

1) Cook dates and tamarind with little water in a pressure cooker for 3 whistles 

2) Extract a thick juice from tamarind once it cools down and also grind the now half boiled dates in a mixer to make smooth paste

3) then boil dates paste, tamarind extract, jaggery and water with jeera powder 

4) let the consistency of the chutney be thick add all the other masala( spices) lastly and mix well.

The sweet and sour red chutney is ready to tempt your taste buds :)

Green Coriander Chutney Recipe

If you make chaats( street food) like sev puri, paani puri, dahi puri, bhel puri, raj kachori, raagda, dhokla, sandwiches etc at home than this green chutney is a must have ingredient. It is easy to make and preserve. Just few fresh leaves grinned together with a touch of lime to it!

So, here we go..

Ingredients needed to make Green Chutney:

Ingredients	Quantity
Coriander/Cilantro leaves( dhaniya patta), cleaned & chopped	1 cups
Green chillies ( hari mirchi)	2  pieces
Tomato (tamatar)	1/4medium size
Ginger Paste(optional)	1/4 tea spoon
Almonds( badam)	4 pieces
Lemon juice ( nimbu ka ras)	from 1/4 lemon
Cumin Seeds (jeera) Powder & Roasted	1/2 tea spoon
Salt (namak)	to taste
Water (pani)	As needed

Method to make Green Chutney:

1) Grind the cleaned chopped coriander along with the tomato,cumin powder and other ingredients except salt and lime juice

2) Add water as required for grinding 

3) Add salt and lime juice then mix it well

4) Store the chutney in refrigerator in an air tight container.

Yup your yummy rich green chutney is ready to serve with any type of chaat

Tip for variation in Green Chutney Recipe: 

You can add mint leaves (pudina) and chaat masala & garlic paste for variation; few people also add onion in this chutney.

Puchka Kolkata Style Recipe

Puchka as it is called in Kolkata is the king of the Bengali style street food. It is the yummiest chat I have ever had and is ever green for all the seasons whether it’s a hot sunny day or a typical tropical rainy day J
Puchka’s for those who don’t know what it is, are Crispy Puffed Little Puris suffed with the spicy masala and tangy water all served together.

 

This easy to eat chat is also easy to make. Try this recipe at home and enjoy the taste of the street food in a hygienic way!

Ingredients for Puchka Water:

Ingredients	Quantity
Water	1500 ml
Tamarind Pulp	1/4 Cup
Black Salt(Kala/Lal Namak)	To Taste
Mint & Coriander	Handful
Green Chili	1 piece
Cumin Powder	1½ Tsp
Coriander Powder	1 Tsp
Pepper	½ Tsp
Red Chili Powder	½ Tsp
Lemon Juice	1 Tsp
Amchoor Powder	1 Tsp

  

Ingredients for Puchka Filling:

Ingredients	Quantity
Potatoes/ Aaloo (boiled and mashed)	2 cup
Black Chick Peas/kala channa(boiled )	1 cup
Black Salt(Kala/Lal Namak)	2 teaspoon
Red Chilli Powder( sukhi lal mirch pici hui)	2 teaspoon
Salt(Namak)	to taste
Moodi Masala (optional)	2 teaspoon

Requirements to Serve Puchka:

• Puris
• Ptalas/Small Platels

Method for Pani:

1) Take a deep bowl

2) Put tamarind pulp (imli ka rass) into it then add all the other ingredients along with the water and blend it.

3) Refrigerate and steer well before serving

Method for Filling:

1) Take a big bowl and add boiled Black Chick Peas (chana) to the potatoes and mash them well together.

2) Then put all the other powders into it and mix it finely

To serve make a little hole in the puris add the masala, dip it into the water and eat it in an authentic road side fashion on a patal (plates made of dry leaves)

Famous Raj Kachori Recipe

After getting the two tasty Recipes of the sweet & chocolaty deserts I am here with Raj Kachori.
The monsoon is here & we all love hang out with our friends (you can read it as Girlfriend or Boyfriend). While most of us try hands on hot mirchis & Pakodas, some take a different route & choose Raj Kachori....

The crisp kachori filled with sweet Yogurt (dahi), Sprouts, potatoes, & flavored with sweet, spicy & tangy chutneys makes it the most sought after chat.

Make this dish with your friends & experiment as you go... The signature recipe of our popular local bandi is here for you... Have fun!!!

Ingredients

For The Kachori

 Whole wheat flour (gehun ka atta) - 2 cups

 Semolina (rava) - 1 cup 

 Besan (bengal gram flour) - 1 cup 

 Salt - to taste

 Whole wheat flour (gehun ka atta) for rolling

 Sunflower Oil -  for Deep frying

For The Filling-

Boiled Moong (whole green gram) - 2 cups

Matki (moath beans) - 2 cups 

kala chana (brown chick peas) - 2 cups 

Boiled potatoes - 500 gms 

salt to taste

Other Ingredients for Filling

Yougurt (dahi) - 500 gms 

khajur imli ki chutney - 1 Table spoon
Green Chutney - 1 Table spoon

chilli powder - 1 tsp 

Roasted cumin seeds (jeera) powder - 1 tsp

Sev - To Garnish

Coriander Leaves - To Garnish

Anar Daana (Pomegranate seeds) - 1 small bowl full 

Method of Making Raj Kachori

For the kachori

1. Combine all the ingredients in a bowl and using water knead a semi soft dough.
2. Divide the dough into equal portions and roll out into little thick big puris using little flour for rolling.
3. Heat the oil in a kadhai at a high flame and then reduce the flame to slow and deep-fry the puris till crispy and brown in color.
4. Remove on absorbent paper and keep aside.

For the Filling

1. Put moong, matki, chana, mashed potato and salt in a bowl and mix well.
2. Divide the mixture into equal portion and keep aside.
   

Assemble the Kachori for serving

1. Put a whole  in the center of the kachori and put one portion of the filling.
2. Top it with little Yogurt, red chutney, green chutney and masala.
3. Sprinkle some sev, Anar Daana & Coriander Leaves on top and serve.