Coconut chutney is healthy to eat as well as healthy. Coconut chutney makes food tasty. You can eat coconut chutney with dal rice. It can also be eaten with puri, paratha. Per 100-gram serving with 354 calories, raw coconut meat supplies a high amount of total fat (33 grams), especially saturated fat (89% of total fat), moderate content of carbohydrates (15 grams), and protein (3 grams). Micronutrients in significant content (more than 10% of the Daily Value) include the dietary minerals, manganese, copper, iron, phosphorus, selenium, and zinc (table). Follow the method given below to make coconut spicy and tangling chutney …
Course Dinner, Indian, Lunch, Main Dish, Snacks
Cuisine dinner, Indian, lunch, Main
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Servings 4People
Calories 39kcal
Equipment
Mixer Grinder
Knife
Fry Pan/ Kadhai
Spatula
Tadka Pan
Ingredients
1CupRaw Coconut/ Kachcha Nariyal , If you do not have raw coconut , you can take ripe coconut
1CupRaw Peanut / Kachchi Moongphali
1.5tspRoasted Gram / Bhuna Chana
2UnitGreen Chili / Hari Mirch
2UnitWhole Red Chili / Lal Mirch Khadi
1InchGinger / Adrak
6-7LeafCurry leaves, For grinding chutney
6-7LeafCurry, For tadka
1tspMustard Seeds / Rai
4ClovesGarlic / Lahsun
10tspCoriander leave / Dhaniya Patti
1PinchAsafoetida / Heeng
asper tasteSalt / Namak
1tspDesi Ghee / Oil, For frying peanuts
4tspOil, For tadka
Instructions
To make coconut chutney take 1 cup chopped raw coconut.
Take 1 cup raw peanuts.
Take 1.5 teaspoon roasted gram.
After this, put a kadai / cauldron on the gas.
Add a spoon of desi ghee or oil to the pan.
When ghee or oil gets hot, add raw peanuts.
And stir the peanuts with a spoon and fry the peanuts.
Fry while driving the peanuts or else the peanuts will burn.
When the peanuts are fried, take them out in a plate.
Take 2 whole red chili.
Take 10 tablespoons chopped coriander leaves.
Cut into 1 inch ginger.
Take 4 cloves of garlic.
Take 2 chopped green chilies.
Take 6 leaves of curry leaf.
Now put the sliced raw coconut pieces in the jar of the mixer grinder, if there is no raw coconut, then ripe coconut can also be used.
With coriander leaves, 2 green chilies,1.5 tsp roasted gram, 1 inch chopped ginger, 6 to 7 curry leaves, 2 whole red chilies, 4 chopped garlic.
And add salt as per taste.
If you want to eat more or less spicy, then according to you, reduce or decrease the amount of green chillies.
Put 3/4 cup water in the jar or else there will be trouble in grinding the chutney.
Grind the chutney in the mixer grinder.
Now take out the chutney in a bowl.
Now place a tadka pan to the tempering on the gas.
Put 4 teaspoons of oil in the pan.
When the oil is hot, add one spoon cumin seeds to the oil.
When the cumin starts crackling, add 2 whole red chilies (cut in two pieces) in it.
After that add 6 to 7 curry leaves.
Then add 1/2 teaspoon mustard seed.
When the mustard seed starts crackling, add a pinch of asafoetida.
Now turn off the gas and pour this tempering in the chutney bowl over the top.
Spicy and tangy chutney is ready.
Enjoy this chutney with idli and dosa.
You can also eat this chutney with dal and rice or puri, paratha.
This chutney is very tasty and healthy.
Please prepare and eat the sauce and write your experience in the comment section.
Notes
Per 100-gram serving with 354 calories, raw coconut meat supplies a high amount of total fat (33 grams), especially saturated fat (89% of total fat), moderate content of carbohydrates (15 grams), and protein (3 grams).
Micronutrients in significant content (more than 10% of the Daily Value) include the dietary minerals, manganese, copper, iron, phosphorus, selenium, and zinc (table).
Stuffed capsicum is very tasty to eat
Capsicum contains vitamin A which is very good for eyesight
It is very easy to make capsicum stuffed vegetable.
You can use many types of stuffings to fill the capsicum like paneer, potato, potato onion, potato cheese peas or much more
Today I will tell you stuffed capsicum of cheese and potato stuffings
Follow the steps given below to make Stuffed Capsicum …
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 4People
Calories 24kcal
Equipment
Kadhai / Fry Pan
Big Spoon
Knife
Plate
Ingredients
2UnitCapsicum
4 – 5UnitMedium size Potato
1UnitMedium Onion
1UnitGreen Chili
1CupMashed Cheese
1tspGinger Garlic Paste
1/2tspTurmeric Powder
1tspCoriander Powder
1/2tspRed Chili Powder
1/2tspAmchur Powder
1/2tspcumin seed
1PinchAsafoetida / Heeng
1/2tspGaram Masala
asper tasteSalt
2tspOil
Instructions
To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
Peel the potato.
Mash the potatoes.
Mash 1 cup of cottage cheese too.
Finely chop 1 medium sized onion.
Now put the kadhai/pan on the gas.
Put 2 spoons of oil in the kadhai/pan.
When the oil is hot, add half a teaspoon of cumin seeds.
When cumin starts crackling add a pinch of asafoetida.
Add 1 teaspoon ginger garlic paste.
Then add chopped onions in the kadhai/pan. And fry until the onion turns light brown.
Then add half teaspoon turmeric powder, one teaspoon coriander powder, half teaspoon red chilli powder and salt as per taste.
And mix the spices with a spoon.
After roasting the spices for 10 seconds, add the mashed potato to the kadhai/pan.
Now mix the potatoes well with the spices.
Add half teaspoon mango powder and half teaspoon garam masala.
Then pour 1 cup of mashed cheese on top of the potato.
Mix the paneer well with the spices and potatoes. And fry the entire mixture for 2 minutes to 3 minutes.
Remove the mixture in a plate and keep it aside.
Now wash 2 capsicum properly.
Cut the top of capsicum into round shape,
The upper part should not cut completely, do not cut it full.
so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
Now fill the mixture by pressing it with the help of a spoon.
Take care, not to separate the caps of the capsicum while filling the mixture.
When the mixture is filled in the capsicum, close the caps of the capsicum so that the mixture does not come out.
Put kadhai/pan on the gas. Put 3 tablespoons oil in the kadhai/pan.
When the oil is hot, Then place capsicum in the kadhai/pan. And reduce the flame to medium.
Cover the lid on the kadai / pan.
After 1 minute flip the side of the capsicum.
Cover the kadhai/pan with lid.
Keep turning the capsicum every one or two minutes so that the capsicum does not burn.
Turn off the gas when the capsicum are cooked from all sides.
And eat stuffed capsicum with paratha, roti or puri.
Today I will tell you how to make raw banana kofta sabzi / kachche kele ka kofta.
Ripe bananas are very beneficial for health and raw banana is also very good for health.
By the way, raw banana vegetable can be made in many ways, the matter of raw banana koftas is different.
The raw banana kofta vegetable is very tasty to eat, even if a guest comes, you can make it.
You can sometimes make banana kofta sabzi at home to change your taste.
If you want, you can eat banana koftas in this way without even making curry.
Follow the steps given below to make Banana Kofta curry recipe ….
Course Dinner, Indian, Lunch, Main Dish, Snacks
Cuisine dinner, Indian, lunch, Main
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 4People
Calories 18kcal
Equipment
Fry Pan / Wok
Plate
Spatula
Mixer Grinder
Knife
Bowl
Pressure Cooker
Ingredients
1UnitRaw Banana / Plaintain / Kachcha Kela
1.5tspGram Flour / Besan
1UnitBig Onion / Pyaz
3UnitLocal Tomato / Desi Tamatar, if local / desi tomato is not available then take hybrid tomato
2UnitGreen Chili / Hari Mirch
1inchGinger slice / Adrak ka tukda
1pinchAsafoetida / Heeng
1tspCoriander Seeds / Khadi Dhaniya
2tspCoriander leave / Dhaniya Patti
asper tasteSalt / Namak
100gramsOil for frying Kofta, if kofta’s are more or less, you can take oil sufficient for frying
After that put raw banana in the pressure cooker and add about a cup of water.
After this, cook the banana by giving it a whistle in the cooker. Remove the banana peel when the pressure comes out from the cooker.
Then mash the banana.
Now add one and a half teaspoon gram flour, finely chopped coriander, a pinch of asafoetida to the mashed banana and add a little salt too. Besan is not to be added too much, otherwise, only gram flour will appear in banana koftas.
Now mix the mixture.
After this, take a little mashed mixture in your hand and make medium size spherical ball.
Make all the balls of that mixture.
Now put a kadhai/frying pan on the gas.
Pour oil into the kadhai/ fry pan.
When the oil is hot, turn the gas to medium flame.
Now put the balls in hot oil and keep in mind that the gas remains on medium flame.
Keep driving the balls with a spoon and changing their sides so that the balls do not burn.
And fry them till they turn light brown.
When the balls become slightly bad, take them out of the oil.
Now we’ll prepare mixture for Kofta Curry
For curry spice, take three chopped tomatoes, one onion, 8 to 10 cashews, 2 green chilies, 1-inch piece of ginger, two red chilies, one spoon of coriander seeds.
And put all the spices in the jar of the grinder.
And grind them until they are slightly coarse in the grinder.
Now we will prepare curry for Kofta
Now take out the extra oil from the kadhai/ fry pan and leave two spoons of oil in it.
When the oil is hot, add cumin seeds and red chili.
When the cumin starts crackling.
Add the grinded spices to it.
Now fry the spices.
Fry the masala till the masala starts leaving the oil.
Now add two spoonfuls of beaten curd to the spices.
And the spices keep stirring. The spices have to keep running until the curd mixes well.
When the curd mixes well with the spices, add about a glass of water to it and add salt as well.
Turn high the flame.
As soon as the curry comes to a boil add the koftas in it.
Also, put garam masala along with it.
Cover the pan with lid. And reduce the flame to medium. Cook for about 5 minutes. If you feel that the water is less then you can add more water.
Put a tempering pan on a separate gas.
When the pan is hot, add 1 teaspoon Kasuri Methi to it.
Add hot kasoori methi to the kadhai/fry pan. Close the lid.
Cook for about 5 minutes.
Delicious koftas are ready.
You can eat koftas with pulav or with roti or with paratha or puri.
These are very easy and tasty koftas. Please make these koftas at home and also provide feedback in the comment box.
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