This recipe was taught to me by my Oriya friend. It is very simple and tastes fantastic. Those who like raw garlic taste they will like it. Its one of my favorite chutny. All the ingredients are readily available, you will have to search urad dal (black gram) wadi. These wadis are sun dried.
This is urad dal wadi. It is roasted till golden brown in color with 2 tblsp of oil. It can b deep fried to make it crispier.
In a mortar with pestle (khal batta) take 7-8 flakes of garlic, 1 medium onion chopped, and green chillies as per taste, grind coarsely.
Add roasted wadi in it and grind coarsely. Sprinkle a pinch of salt.
Delicious chutny is ready. Its a side dish can be accompanied with dal and rice.
Tip: Must try this.
Roasted Chicken
This recipe is quick and easy to make. We all like this recipe as it can be made without oil. Don't require tan door, can be made directly on gas stove.
Ingredients:
500 grms Chicken, 3 tblsp ginger-garlic-fresh coriander-green chilli paste, 1tblsp chat masala, 1 tblsp garam masala, 1 tblsp lime juice, red chilli powder and salt to taste, a pinch turmeric.
Method:
Wash chicken and marinate it with all the masala except lime juice for an hour. Roast directly on gas stove with the help of skewers. Cook for 10-15 min or till done. Flip in between. Can apply little oil to make it juicy. Sprinkle lime juice on it and serve hot with green chutni.
Tip: For this recipe both boneless and with bone chicken can be used.
Gulab Jamun stuffed with Gulkand
This festive season must try this recipe. U get so many ready to make mixes of gulab jamun in the market.Some times it is easy to make but the taste of khoya can not beat these mixes. In this recipe I have used gulkand for stuffing.
Ingredients:
Khoya 1cup, Paneer 1/2 cup, Soda bicarbonate 1/4 tsp, maida 3tblsp, 1/4 tsp green cardomom powder, few strands of saffron, rose water (optional), gulkand for stuffing, sugar 2 cup and 2 cups of water for syrup, oil or ghee for frying.
Method:
Grate khoya and mix with mashed paneer, soda, maida. Sprinkle some milk or water to make soft dough. Keep aside for 10 min. Meanwhile prepare a thin syrup with sugar and equal quantity of water. Bring the syrup to boil then add saffron and cardamom powder. Let it boil for 5 min. Divide dough into equal portion of small quantity of balls of your choice. Stuff gulkand in it and make small balls. Heat oil or ghee in kadhai and deep fry these balls on low flame till golden in color. Soak these balls in sugar syrup. Serve hot.
Tip: Serve hot gulab jamun with vanilla ice cream.
