Coconut Peanut Chutney / नारियल मूंगफली की चटनी

chutney
Coconut Peanut Chutney / नारियल मूंगफली की चटनी
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5 from 1 vote

Coconut Peanut Chutney / नारियल मूंगफली की चटनी

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 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People
Calories 39kcal

Equipment

  • Mixer Grinder
  • Knife
  • Fry Pan/ Kadhai
  • Spatula
  • Tadka Pan

Ingredients

  • 1 Cup Raw Coconut/ Kachcha Nariyal , If you do not have raw coconut , you can take ripe coconut
  • 1 Cup Raw Peanut / Kachchi Moongphali
  • 1.5 tsp Roasted Gram / Bhuna Chana
  • 2 Unit Green Chili / Hari Mirch
  • 2 Unit Whole Red Chili / Lal Mirch Khadi
  • 1 Inch Ginger / Adrak
  • 6-7 Leaf Curry leaves, For grinding chutney
  • 6-7 Leaf Curry, For tadka
  • 1 tsp Mustard Seeds / Rai
  • 4 Cloves Garlic / Lahsun
  • 10 tsp Coriander leave / Dhaniya Patti
  • 1 Pinch Asafoetida / Heeng
  • as per taste Salt / Namak
  • 1 tsp Desi Ghee / Oil, For frying peanuts
  • 4 tsp Oil, For tadka

Instructions

  • To make coconut chutney take 1 cup chopped raw coconut.
    To make coconut chutney take 1 cup chopped raw coconut.
  • Take 1 cup raw peanuts.
    Take 1 cup raw peanuts.
  • Take 1.5 teaspoon roasted gram.
    Take 1 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.
    When ghee or oil gets hot, add raw peanuts.
  • And stir the peanuts with a spoon and fry the 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.
    When the peanuts are fried, take them out in a plate.
  • Take 2 whole red chili.
  • Take 10 tablespoons chopped coriander leaves.
    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.
    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.
    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 take out the chutney in a bowl.
  • Now place a tadka pan to the tempering on the gas.
    Now place a tadka pan to the tempering on the gas.
  • Put 4 teaspoons of oil in the pan.
    Put 4 teaspoons of oil in the pan.
  • When the oil is hot, add one spoon cumin seeds to the oil.
    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.
    When the cumin starts crackling, add 2 whole red chilies (cut in two pieces) in it.
  • After that add 6 to 7 curry leaves.
    After that add 6 to 7 curry leaves.
  • Then add 1/2 teaspoon mustard seed.
    Then add 1/2 teaspoon mustard seed.
  • When the mustard seed starts crackling, add a pinch of asafoetida.
    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.
    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

  1. 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).
  2. Micronutrients in significant content (more than 10% of the Daily Value) include the dietary minerals, manganese, copper, iron, phosphorus, selenium, and zinc (table).
You can try few more chutney’s …
  1. Gooseberry Chutney / Amla Chutney
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Tamarind / Imli Chatni

Stuffed Potato Paneer Capsicum / Bharwa Aloo Paneer Shimla Mirch

Stuffed Potato Paneer Shimla

Stuffed Potato Paneer Capsicum

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 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 24kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Knife
  • Plate

Ingredients

  • 2 Unit Capsicum
  • 4 – 5 Unit Medium size Potato
  • 1 Unit Medium Onion
  • 1 Unit Green Chili
  • 1 Cup Mashed Cheese
  • 1 tsp Ginger Garlic Paste
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Amchur Powder
  • 1/2 tsp cumin seed
  • 1 Pinch Asafoetida / Heeng
  • 1/2 tsp Garam Masala
  • as per taste Salt
  • 2 tsp Oil

Instructions

  • To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
    To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
  • To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
  • To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
  • Peel the potato.
    Peel the potato.
  • Mash the potatoes.
    Mash the potatoes.
  • Mash 1 cup of cottage cheese too.
    Mash 1 cup of cottage cheese too.
  • Finely chop 1 medium sized onion.
    Now finely chop the onion
  • Now put the kadhai/pan on the gas.
    Now put the kadai / pan on the gas.
  • Put 2 spoons of oil in the kadhai/pan.
    Pour oil into the pan.
  • When the oil is hot, add half a teaspoon of cumin seeds.
    When the oil is hot, add half a teaspoon of cumin seeds.
  • When cumin starts crackling add a pinch of asafoetida.
    When cumin starts crackling add a pinch of asafoetida.
  • Add 1 teaspoon ginger garlic paste.
    Add 1 teaspoon ginger garlic paste.
  • Then add chopped onions in the kadhai/pan.
    And fry until the onion turns light brown.
    Then add chopped onions in the pan and also add chopped green chillies.
  • Then add half teaspoon turmeric powder, one teaspoon coriander powder, half teaspoon red chilli powder and salt as per taste.
    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.
    And mix the spices with a spoon.
  • After roasting the spices for 10 seconds, add the mashed potato to the kadhai/pan.
    After roasting the spices for 10 seconds, add the mashed potato to the kadai / pan.
  • Now mix the potatoes well with the spices.
    Now mix the potatoes well with the spices.
  • Add half teaspoon mango powder and half teaspoon garam masala.
    Add half teaspoon mango powder and half teaspoon garam masala.
  • Then pour 1 cup of mashed cheese on top of the potato.
    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.
    Mix the paneer well with the spices and potatoes.
  • Remove the mixture in a plate and keep it aside.
    Remove the mixture in a plate and keep it aside.
  • Now wash 2 capsicum properly.
    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.
    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.
  • so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
    so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
  • 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.
    Now fill the mixture by pressing it with the help of a spoon.
  • 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.
    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.
    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.
    Put kadai / pan on the gas. Put 3 tablespoons oil in the kadai / pan.
  • When the oil is hot,
    Then place capsicum in the kadhai/pan.
    And reduce the flame to medium.
    When the oil is hot, Then place capsicum in the kadai / pan.
  • Cover the lid on the kadai / pan.
    Cover the lid on the kadai / pan.
  • After 1 minute flip the side of the capsicum.
    After 1 minute flip the side of the capsicum.
  • Cover the kadhai/pan with lid.
    Cover the kadai / pan with lid.
  • Keep turning the capsicum every one or two minutes so that the capsicum does not burn.
    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.
    Turn off the gas when the capsicum are cooked from all sides.
  • And eat stuffed capsicum with paratha, roti or puri.
    And eat stuffed capsicum with paratha, roti or puri.

Raw Banana Kofta / Kachche Kele Ka Kofta

banana kofta
banana kofta
Print Pin
4.50 from 2 votes

Raw Banana Kofta / Kachche Kele Ke Kofta

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 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 18kcal

Equipment

  • Fry Pan / Wok
  • Plate
  • Spatula
  • Mixer Grinder
  • Knife
  • Bowl
  • Pressure Cooker

Ingredients

  • 1 Unit Raw Banana / Plaintain / Kachcha Kela
  • 1.5 tsp Gram Flour / Besan
  • 1 Unit Big Onion / Pyaz
  • 3 Unit Local Tomato / Desi Tamatar, if local / desi tomato is not available then take hybrid tomato
  • 2 Unit Green Chili / Hari Mirch
  • 1 inch Ginger slice / Adrak ka tukda
  • 1 pinch Asafoetida / Heeng
  • 1 tsp Coriander Seeds / Khadi Dhaniya
  • 2 tsp Coriander leave / Dhaniya Patti
  • as per taste Salt / Namak
  • 100 grams Oil for frying Kofta, if kofta’s are more or less, you can take oil sufficient for frying
  • 2 tsp Oil, To make curry

Instructions

  • To make a banana kofta, first take a raw banana.
    To make a banana kofta, first take a banana
  • And divide raw banana into 2 pieces.
    And divide raw banana in 2 pieces
  • After that put raw banana in the pressure cooker and add about a cup of water.
    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.
    After this, cook the banana by giving it a whistle in the cooker. Remove the banana peel when the pressure comes out from cooker.
  • Then mash the banana.
    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 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.
    Now mix the mixture.
  • After this, take a little mashed mixture in your hand and make medium size spherical ball.
    After this, take a little mashed mixture in your hand and make medium size spherical ball. Keep the ball diameter 1:30 to 2 inches.
  • Make all the balls of that mixture.
    Make all the balls of that mixture.
  • Now put a kadhai/frying pan on the gas.
    Now put a kadai / frying pan on the gas.
  • Pour oil into the kadhai/ fry pan.
    Pour oil into the 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.
    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.
    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.
    And fry them till they turn light brown.
  • When the balls become slightly bad, take them out of the oil.
    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.
    For curry spice, take three chopped tomatoes, one onion, 8 to 10 cashews, 2 green chilies, 1 inch piece of ginger, two red chillies, one spoon of coriander seeds.
  • And put all the spices in the jar of the grinder.
    And put all the spices in the jar of grinder.
  • And grind them until they are slightly coarse in 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.
    Now take out the extra oil from the pan and leave two spoons of oil in it.
  • When the oil is hot, add cumin seeds and red chili.
    When the oil is hot, add cumin seeds and red chili.
  • When the cumin starts crackling.
    chili
  • Add the grinded spices to it.
    Add the grinded spices to it.
  • Now fry the spices.
    Now fry the spices.
  • Fry the masala till the masala starts leaving the oil.
    Fry the masala till the masala starts leaving the oil.
  • Now add two spoonfuls of beaten curd to the spices.
    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.
    And the spices keep stirring. The spices have to keep running till 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.
    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.
    Turn high the flame.
  • As soon as the curry comes to a boil add the koftas in it.
    As soon as the curry comes to a boil add the koftas in it.
  • Also, put garam masala along with 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.
    Cover the pan with lid.
  • Put a tempering pan on a separate gas. When the pan is hot, add 1 teaspoon Kasuri Methi to it.
    When the pan is hot, add 1 teaspoon Kasuri Methi to it.
  • Add hot kasoori methi to the kadhai/fry pan.
    Close the lid.
    Add hot kasoori methi to the kadhai / pan. Close the lid.
  • Cook for about 5 minutes.
    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.
    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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