chutney that diminishes all sorts of kidney problems | wood apple KAITHE ki chutney @COOKING TUTION
Recipes in this Video
Wood Apple Chutney, a traditional Indian condiment, is made from the pulp of the wood apple fruit, known for its unique sweet and tangy flavor. This chutney is often served with various Indian dishes, enhancing the meal with its complex taste. In many regions, it's a staple accompaniment during festivals and family gatherings, showcasing the versatility of local fruits. Today, variations of this chutney can be found across India, each with its own twist, reflecting the diverse culinary landscape of the country.
Ingredients
- ●wood apple
- ●jaggery
- ●green chili
- ●ginger
- ●salt
- ●cumin seeds
- ●lemon juice
- ●black salt
- ●coriander leaves
- ●water
Instructions
- 1Cut the wood apple in half and scoop out the pulp into a bowl.
- 2Add jaggery to the wood apple pulp and mix until combined.
- 3Chop green chili and ginger finely, then add to the mixture.
- 4Sprinkle salt and cumin seeds into the bowl and stir well.
- 5Add lemon juice to the mixture for acidity and flavor.
- 6Mix in chopped coriander leaves for freshness.
- 7Adjust consistency with water if needed, stirring to combine.
- 8Taste and adjust seasoning as necessary, adding more salt or jaggery if desired.
- 9Transfer the chutney to a serving bowl and garnish with extra coriander leaves.
- 10Serve immediately or refrigerate for later use.
Ingredient Alternatives
jaggery
Healthier: honey
Cheaper: brown sugar
Honey offers natural sweetness while brown sugar is more economical.
green chili
Healthier: jalapeño
Cheaper: bell pepper
Jalapeño provides heat with fewer calories, while bell pepper is milder and cheaper.
black salt
Healthier: regular salt
Cheaper: table salt
Regular salt is more accessible and less expensive.
Techniques
Equipment
Also Known As
Vegetable Dum Biryani is a fragrant rice dish that hails from the Indian subcontinent, where biryani has been a staple for centuries, often associated with royal feasts. Traditionally, it combines layers of marinated meat or vegetables with aromatic basmati rice, showcasing the art of layering flavors and textures. In modern times, biryani has transcended regional boundaries, with numerous variations emerging globally, making it a beloved dish in many cultures.
Ingredients
- ●basmati rice
- ●mixed vegetables
- ●onions
- ●garlic
- ●ginger
- ●green chilies
- ●yogurt
- ●biryani masala
- ●coriander leaves
- ●mint leaves
- ●ghee
- ●salt
- ●saffron
- ●water
- ●whole spices
- ●lemon juice
Instructions
- 1Soak basmati rice in water for 30 minutes.
- 2Heat ghee in a large pot over medium heat until melted.
- 3Add sliced onions and sauté until golden brown, about 5-7 minutes.
- 4Stir in minced garlic and ginger; cook for 1-2 minutes until fragrant.
- 5Add chopped mixed vegetables and green chilies; sauté for 5 minutes until slightly tender.
- 6Mix in yogurt, biryani masala, and salt; cook for another 3-4 minutes.
- 7Add soaked rice and stir gently to combine with the vegetable mixture.
- 8Pour in water and bring to a boil; reduce heat to low and cover.
- 9Cook for 20-25 minutes until rice is fluffy and water is absorbed.
- 10Remove from heat and let it rest for 10 minutes, covered.
- 11Fluff the biryani with a fork and garnish with coriander and mint leaves.
- 12Serve with raita or salad.
Ingredient Alternatives
biryani masala
Healthier: homemade spice blend
Cheaper: curry powder
Homemade blends can be healthier and tailored to taste.
ghee
Healthier: olive oil
Cheaper: butter
Olive oil is a healthier fat option.
saffron
Healthier: turmeric
Cheaper: yellow food coloring
Turmeric adds color without the high cost.
yogurt
Healthier: coconut yogurt
Cheaper: buttermilk
Coconut yogurt is dairy-free and adds creaminess.
Techniques
Equipment
Also Known As
Mutton Korma has its roots in Mughlai cuisine, which flourished in the Indian subcontinent under the Mughal Empire. This rich and aromatic dish symbolizes the culinary heritage of the region, often served during festive occasions and gatherings. Today, Korma has transcended its origins, with variations found across South Asia and beyond, each reflecting local flavors and preferences.
Ingredients
- ●mutton
- ●yogurt
- ●onions
- ●ginger
- ●garlic
- ●green chilies
- ●coriander powder
- ●cumin powder
- ●turmeric
- ●red chili powder
- ●garam masala
- ●cooking oil
- ●salt
- ●fresh coriander
- ●lemon juice
- ●water
Instructions
- 1Heat oil in a large pot over medium heat until shimmering.
- 2Add sliced onions and sauté until golden brown, about 10-15 minutes.
- 3Stir in ginger and garlic paste; cook for 2-3 minutes until fragrant.
- 4Add mutton pieces and cook until browned on all sides, about 8-10 minutes.
- 5Mix in yogurt, stirring well to coat the meat.
- 6Add green chilies, coriander powder, cumin powder, turmeric, red chili powder, and salt; stir to combine.
- 7Pour in water to cover the meat; bring to a boil.
- 8Reduce heat to low, cover, and simmer for 1.5 to 2 hours until mutton is tender.
- 9Stir in garam masala and lemon juice; cook for an additional 10 minutes.
- 10Garnish with fresh coriander before serving.
Ingredient Alternatives
yogurt
Healthier: low-fat yogurt
Cheaper: buttermilk
Low-fat yogurt reduces calories while maintaining creaminess.
mutton
Healthier: chicken
Cheaper: beef
Chicken is leaner and more affordable than mutton.
cooking oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil offers healthier fats while vegetable oil is cost-effective.
fresh coriander
Healthier: parsley
Cheaper: dried coriander
Parsley provides a similar flavor profile and is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●2 whole pomfret fish, cleaned and scaled
- ●1 cup rice flour
- ●1/2 cup corn flour
- ●1 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp garam masala
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup lemon juice
- ●2 cups oil for frying
- ●Fresh coriander leaves for garnish
Instructions
- 1In a bowl, mix rice flour, corn flour, turmeric powder, red chili powder, garam masala, salt, and black pepper to create the spice mix.
- 2Add lemon juice to the spice mix and stir to form a paste.
- 3Coat the cleaned pomfret fish with the spice paste, ensuring it is well covered inside and out. Let it marinate for at least 30 minutes.
- 4Heat oil in a deep frying pan over medium heat.
- 5Once the oil is hot, carefully place the marinated pomfret fish in the oil.
- 6Fry the fish for about 5-7 minutes on each side or until golden brown and crispy.
- 7Remove the fish from the oil and place it on paper towels to drain excess oil.
- 8Garnish with fresh coriander leaves before serving.
- 9Serve hot with lemon wedges and your choice of dipping sauce.
Equipment
Ingredients
- ●200g paneer, cubed
- ●1 cup heavy cream
- ●1/2 cup milk
- ●2 tbsp butter
- ●1 tbsp all-purpose flour
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp black pepper
- ●1/4 tsp salt
- ●1/4 cup grated cheese (optional)
- ●Fresh parsley for garnish
Instructions
- 1In a saucepan, melt the butter over medium heat.
- 2Add the flour and stir continuously for about 1 minute to create a roux.
- 3Gradually add the milk and cream, whisking to avoid lumps.
- 4Add garlic powder, onion powder, black pepper, and salt. Stir well and let it simmer for 5 minutes until the sauce thickens.
- 5Add the cubed paneer to the sauce and gently mix to coat the paneer with the sauce.
- 6If using, sprinkle grated cheese on top and let it melt for a couple of minutes.
- 7Remove from heat and garnish with fresh parsley before serving.
- 8Serve hot with naan or rice.
Equipment
Ingredients
- ●1 kg mutton, cut into pieces
- ●2 cups yogurt
- ●2 large onions, finely sliced
- ●4 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 green chilies, slit
- ●1/2 cup cooking oil
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp turmeric powder
- ●1 tsp garam masala
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat oil in a large pot over medium heat.
- 2Add cumin seeds and sliced onions, sauté until onions are golden brown.
- 3Stir in minced garlic and grated ginger, cook for 2 minutes until fragrant.
- 4Add the mutton pieces and cook until they are browned on all sides.
- 5Mix in the coriander powder, turmeric powder, and salt, stirring well to coat the meat.
- 6Pour in the yogurt and green chilies, mix thoroughly, and bring to a simmer.
- 7Cover the pot and cook on low heat for about 1.5 to 2 hours, or until the mutton is tender.
- 8Once cooked, sprinkle garam masala over the korma and stir gently.
- 9Garnish with fresh coriander leaves before serving.
- 10Serve hot with naan or rice.
Equipment
Ingredients
- ●1 kg mutton, cut into pieces
- ●2 cups yogurt
- ●2 large onions, finely sliced
- ●4-5 green chilies, slit
- ●1 tbsp ginger-garlic paste
- ●2 tsp cumin seeds
- ●2 tsp coriander powder
- ●1 tsp garam masala
- ●1/2 tsp turmeric powder
- ●1/2 cup cooking oil
- ●Salt to taste
- ●Fresh coriander leaves for garnish
- ●2-3 cups water
Instructions
- 1In a large bowl, marinate the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, coriander powder, and salt. Let it sit for at least 2 hours, preferably overnight in the refrigerator.
- 2Heat oil in a heavy-bottomed pot over medium heat. Add the sliced onions and sauté until they turn golden brown.
- 3Add the marinated mutton to the pot and cook on high heat for about 10 minutes, stirring frequently.
- 4Add the cumin seeds, garam masala, and slit green chilies. Mix well and cook for another 5 minutes.
- 5Pour in 2-3 cups of water, enough to cover the mutton. Bring to a boil, then reduce the heat to low.
- 6Cover the pot and let it simmer for about 1.5 to 2 hours, or until the mutton is tender. Stir occasionally and add more water if necessary to prevent sticking.
- 7Once the mutton is cooked, taste and adjust the seasoning if needed.
- 8Garnish with fresh coriander leaves before serving.
- 9Serve hot with naan or rice.
Equipment
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