Cookbook: Sour and Spicy Chutney

Saturday, 3 June 2017

KERRY KA GUR AMBA

Gur Amba is made from Raw Mango and the name is derived from Gur (Jaggery) and Amba derived from Aam or Amb means Mango as called in Urdu and Sindhi.

It is a traditional dish and mostly used in rural areas of India and Pakistan, a very healthy recipe. Good for the Digestive system. Can be eaten directly, both warm or cold or with bread as well.

As the Mango season has started and Kerry (Raw Mango) season is near to end, I am giving some recipes of Kerry (Raw Mango) here for my viewers.

So with the name of ALLAH, we are going to start our delicious Gur Amba.

EQUATION:

Cutting & Peeling: 15 minutes

Cooking: 25 minutes

Yield: a Medium Bowl serves 6

Expenditure: 60 Rupees (Half a Dollar)

INGREDIENTS TO BE USED:

500 Grams Kerry (Raw Mango)
300 Grams Gur (Jaggery)
1/2 Cup Wheat Flour
1-1/4 Litre Water
1/2 Cup Vinegar
1/4 Cup Ghee or Oil
5-6 Laung (Cloves)
1-1/2-inch stick Dar Chini (Cinnamon)
1 Tablespoon Kuti Lal Mirch (Red Chili Flakes)
1 Teaspoon Salt
1 Teaspoon Roasted and Grounded Sufaid Zeera (Cummin seeds)

OUR PREPARATION:

Peel and Cut the Kerry in cubes or any other cut and remove the seeds.
In a pan put water and Gur and cook till the Gur is dissolved.
Add Laung and Dar Chini and cook for 2-3 minutes in it.
Add Kerry pieces now and cook till the Kerry is soft and has absorbed Gur in it.
in a separate small pan heat ghee or oil and toast the wheat flour, stir till there are no lumps, add a little water to dissolve the lumps and pour this mixture in the Kerry and Gur Mixture.
Stir to combine till wheat flour is completely absorbed
Add Kuti Lal Mirch, Zeera & Salt.
Put off the heat and add Vinegar
Enjoy warm or cold with spoon or bread.
Can be stored in Refrigerator for longer periods in sterilized Jar.

Hope you'll like this simple Gur Amba Recipe and try it without having any FEAR OF FAILURE.

INSHAALLAH our next recipe will be "Chicken Samosa."

Thanks,

NOVICE

Tuesday, 30 May 2017

SPECIAL ALL PURPOSE CHUTNEY (RAMAZAN SPECIAL)

SPECIAL CHUTNEY

(Sweet, Sour n Spicy all purpose Chutney)

We all use various Chutneys, Dips, and Sauces with various dishes to enhance the taste of the dish. In my country Chutneys are also eaten directly without having to enhance the taste of other dishes. Like my Kerry Ki Khatti Mithi Chutney on my blog.

Here I am preparing this chutney which can be taken with any dish and especially for the spice lovers. It has Imli (Tamarind pulp), Brown Sugar and many hot spices along with Vinegar. It is Spicy, sour & sweet at the same time. Best with Samosas, Pakoras, Cutlets and many much other fried snacks.

Ok, we are now going to make our ALL PURPOSE SPECIAL CHUTNEY with the name of ALLAH.

THINGS WE NEED:

1 Cup Imli Ka Gooda (Tamarind Pulp)
1 Cup Tomato Ketchup
1 Cup Brown Sugar
4 Tablespoons Kutti Lal Mirch (Red Chili Flakes)
2 Tablespoon Adrak Lahsan Paste (Ginger Garlic Paste)
1 Tablespoon Salt
1 Tablespoon Garam Masala (All Spice Powder)
4 tablespoons Chat Masala (Recipe can be obtained from this Blog)
2 Tablespoons Bhuna Kutta Zeera (Roasted and Grounded Cummin Seeds)
3/4 Cup Vinegar

HOW TO MAKE OUR SPECIAL CHUTNEY:

Soak the Imli (Tamarind in water overnight)
Take out the seeds and skin and keep aside the thick pulp
In a wide bowl put the Tamarind pulp and mix all other ingredients one by one except Vinegar at that time.
When the thick paste of chutney is ready mix the Vinegar and pour into a sterilized Jar or bottle and keep in the Refregirator for up to one year.
Enjoy this All Purpose Special Chutney with any type of snack you like. It will cater to all your needs.

This Special All purpose Chutney has everything in it. It is sweet, sour and spicy at the same timeHope you'll enjoy this Chutney during Ramazan with Iftar Snacks, like Pakoras, Samosas, Rolls etc.

It is very simple to prepare, no cooking involved, just assemble the required ingredients and mix them well without any FEAR OF FAILURE.

InshaALLAH our next recipe will be another Ramazan Special "DOUBLE DAL KABAB"

Thanks,

NOVICE