D^ar^oon Ji Chutney|Pomegranate Chutney

Alka Keswani — Mon, 26 Jan 2015 11:16:37 +0000

D^ar^oon or Pomegranate is yet another exotic ingredient used conventionally in Sindhi cuisine. Generally the dried seeds of Pomegranate, commonly known as D^ar^oon Khaata (Annardana) are used in popular Sindhi food like Koki , Sannah pakora, Tidali dal etc. But the chutney made from fresh pomegranate seeds is also served at many street food carts selling popular sindhi snacks like Pakora, samosas and even Panipuri. D^ar^oon Ji chutney has a very refreshing flavor imparted by fresh, juicy, sweetish, slightly tart pomegranate seeds and some earthiness from coriander leaves. The hint of minty flavor and aroma, and the heat of chillies, well rounded by the black salt , makes it very appetizing . If you prefer more tart dip, feel free to add some lemon juice. You can make this chutney using dried seeds instead of fresh pomegranate. Here’s the recipe of very aromatic, sweetish, pomegranate chutney…. Print D^ar^oon Ji Chutney|Pomegranate Chutney Rating 4.0 from 1 reviews Prep time: 10 mins Total time: 10 mins Serves: 1 and ¼ cup Fresh Pomegranate seeds and coriander leaves blended with other ingredients to make this sweet and tangy chutney Ingredients ½ cup fresh Pomegranate seeds ¾ cup Fresh coriander leaves 5-6 Mint leaves 4 Green chillies * ¼ tsp Black salt 1 tsp roasted Cumin seeds 2-3 black pepper corns 1" piece of Ginger Salt as per taste* Method Blend all the ingredients together to make chutney. Since Pomegranate seeds are sweetish, you need to add more chillies as compared to regular green chutney. I first used 3 green chillies but the chutney was tad sweet so using more chillies is advisable. Since we are using black salt, hence taste the chutney when ready, and only then add the table salt, if needed. This chutney stays good for 2 days when refrigerated. Add some sugar to this chutney to make the sweet Panipuri chutney. Add some panipuri masala for the kick.This sweet chutney along with spicy mint chutney, tastes excellent when filled in golgappas. 3.5.3251

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A Healthy Alu Tikki Chaat

Alka Keswani — Fri, 22 Oct 2010 10:53:42 +0000

Talking about a Mom’s worries, unanimously each of us would confess it to be feeding our kids just the right food. Healthy food options aren’t hard to find, thanks to blooming internet resources, cookbooks, Cookery shows etc. To cook those healthy recipes too isn’t a big problem but the toughest challenge is to feed the picky eaters. You sneaked in the lettuce leaf in their not-so-healthy burger and the smart pants just removed the lettuce and happily hogged the burger….plan failed 🙂 You put raisins in the cutlets , and the tiny tot without caring for table manners, spat it out from the mouth….Argh !!!! Next time you try to act more smart and chop the raisins, add to the cutlets and watch the kid eating a morsel..one bite, two bites..three bites..so far so good…..fourth bite and that chopped raisin hit the palate…..alarmed, the kid scrutinize the cutlet, finds two or three tiny pieces of raisins hidden in some corners of cutlet, accuses you of cheating, refuses to eat further…plan B failed !!!! You make his/her favorite garlic bread just because you want to get that vegetable soup down his/her throat. What happens?? Reluctantly few spoonfuls of soup are taken and rest of the tummy is filled up by garlic bread. The rest of soup sits in the bowl, mocking at you…and yeah not to forget that the dinner is given a miss. Double loss !!!! The tug of war continues..and so does the failure of many attempts….adding potatoes to a bottle gourd curry, and the lad end up eating just potatoes.The sneaked slices of carrots are picked out from vegetable sandwiches, the carrot paratha packed in a lunchbox comes back like an unstamped postal Envelope, the mixed vegetable subzi is simply refused to be honored by the young gentleman unless he catches some glimpses of paneer or potato.The cauliflower and potato subzi packed in the lunchbox, returns back, half eaten.. the leftover remaining half obviously being cauliflower. But then if kids are smart, mothers ought to be smarter..raise you hands if you agree 😉 So to win in this battle (Not to be a winner, but to make your kids eat healthy), some fool proof plans need to be sketched out.And one such attempt was to make my kid eat sprouts. He simply can’t stand a bowl of sprout salad. Though Usal (A curry made using sprouts) is fairly accepted by my kid, obviously I can’t rely on just that one option.Variety is the spice of life…isn’t it? So here comes, the healthy Alu tikki chaat with some sprouts , carrots , peas and french beans sneaked in potato tikki and topped with some beaten curd, khajur imli chutney and garnished with chaat masala and nylon sev….Yummmm ! The basic recipe of the tikki is highly inspired by Sia’s Stuffed Alu Tikki , with some modifications like, along with peas, I used parboiled sprouts, carrots, french beans and also I chose to mash everything together so that it becomes hard for the kid to leave out any stuffing 😛 Print A Healthy Alu Tikki Chaat Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 3-4 A healthy Chaat made from boiled sprouts and potatoes, some veggies and spices, topped with flavored tangy yogurt dip. Ingredients Potatoes 4 Mixed sprouts or any sprouted lentils ½ cup Carrot 1 French beans 2 Peas, a handful Cumin seeds 1 tsp Ginger garlic paste 1tsp Green chillies 1-2 (Or as many preferred) Bread crumbs ¾ cup (Or grind 4 slices of bread and add) Salt as per taste Asafoetida (hing) a generous pinch Dried Mango powder (Amchoor ) ¼ tsp Oil to cook mixture 1tbsp Oil to shallow fry Tikkis Method Boil, peel and mash potatoes Boil the sprouts, chop the carrots and beans and boil them along with shelled peas it tender. Heat a pan, add 1 tbsp of oil, heat it, add Hing and cumin seeds. As the seeds change colour to darkish brown, add ginger garlic paste, Chopped green chillies and saute well. Add bread crumbs, mashed sprouts and vegetables and mix properly. Now add boiled potatoes and salt and cook for few minutes.Keep mixing to avoid the mixture from sticking at the bottom of the pan. Put off the gas and add Amchoor powder, some chopped fresh coriander leaves and mix again. You can lemon juice instead of Amchoor powder. Now let the mixture cool down a bit and divide it into 5 to 6 portions. Grease your palms with some oil and take each portion of the mixture and flatten it to make a Tikki (flat disk). Repeat the procedure for rest of mixture. Now shallow fry each tikki , in some oil, flipping it both sides so as to cook the tikkis till nicely browned. Arrange each tikki on a serving plate, top it with some beaten curd to which some salt is added, some green chutney, imli khajur chutney, a dash of chaat masala powder, coriander leaves and handful of nylon sev or any other farsan. Serve right away . #version# 2.2.1

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chutney recipes Archives | Sindhi Rasoi |Sindhi Recipes

D^ar^oon Ji Chutney|Pomegranate Chutney

A Healthy Alu Tikki Chaat