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How to make spicy green cilantro chutney: secret ingredient preserves color for up to 15 days
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Aaj Tak
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How to make spicy green cilantro chutney: secret ingredient preserves color for up to 15 days

Green chutney is considered an essential part of the flavor of dishes such as samosas, pakoras, chatti, or parathas. However, when making homemade coriander and mint chutney, its color often darkens or becomes dull shortly after blending, or the ingredients separate.

If you aim to prepare a green chutney at home that is as richly green, thick, and spicy as in restaurants or weddings, you should avoid adding water to the blender. Instead of water, using a special component, such as ice cubes or cold yogurt, helps maintain the deep green color and excellent taste of the chutney for many years.

The following ingredients are needed for preparation: 2 cups of green cilantro (with stems), 0.5 cup of mint leaves, 3-4 hot peppers (depending on desired spiciness), 1-inch piece of ginger, 4-5 cloves of garlic (optional), 1 tablespoon of lemon juice, secret ingredient instead of water: 3-4 ice cubes or 2 tablespoons of very cold thick yogurt, 1 tablespoon of salted bhujia or roasted peanuts/cumin (for a thick texture and binding), 0.5 teaspoon of chat masala, black and white salt to taste.

First, thoroughly wash the green cilantro with stems and the mint leaves 2-3 times. It is important not to discard the cilantro stems, as they contain the true aroma and flavor.

Place the cilantro, mint, hot peppers, ginger, garlic, salted bhujia (or roasted peanuts) and all dry spices into the blender jar. Adding bhujia or peanuts prevents the chutney from separating and makes it thicker.

Now, absolutely do not add water. Instead, put in 3-4 ice cubes. (The heat generated by operating the blender causes the cilantro to darken; ice keeps the blender temperature low, preserving the natural green color of the chutney).

Blend: Periodically turning on the blender, blend the chutney until a fine consistency is achieved. After blending, stir in fresh lemon juice with a spoon. Lemon juice not only adds tanginess to the chutney but also helps preserve its green color for a long time.

Storage: The finished, bright green, spicy, and thick green chutney can be stored in glass jars in the refrigerator for 10-15 days.

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Recipe for soft Kubcha in Daba style on a frying pan
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www.aajtak.in

Recipe for soft Kubcha in Daba style on a frying pan

If you want to cook something new and delicious for breakfast or lunch, you can try Tawa Kubcha. Its preparation requires flour, milk, yeast, and some other common ingredients. This kubcha, cooked on a frying pan, turns out slightly golden on the outside and soft inside.

If you are tired of eating roti and paratha every day and want to cook something special in the Daba style at home, Tawa Kubcha can be the best option. It has a golden, crispy appearance and an incredibly soft, cotton-like texture, making it very tasty. People often think that soft and fluffy kubchas can only be made in a tandoor, but by using the right method, you can achieve a restaurant-quality result on a regular home frying pan. It can be served with Amritsari Chhole, Chana Masala, or any other favorite vegetable dish.

First, mix the yeast and sugar in warm water and let it stand for 5 to 10 minutes. When foam appears on the surface, it means the yeast is ready. Then, add the flour, warm milk, and salt to this mixture, thoroughly mixing all components. This dough needs to be kneaded for about 5 minutes, then covered and left for some time. After that, the dough needs to be kneaded again until it becomes soft and pliable. Initially, the dough may seem a bit sticky, but after thorough kneading, it will become soft.

When kneading the dough, stretch and spread it without applying excessive pressure. Then, apply a little oil to the dough and cover it with a cloth to rise. Leave the dough until it has doubled in size. When the dough has risen and doubled, gently press it to release the air and knead it for another 1-2 minutes. After that, place the dough in the refrigerator for a while to allow it to rise slowly.

Next, take a piece of dough the size of a tennis ball and flatten it slightly. Dusting it with dry flour, roll it into a thick round or oval shape. Heat the frying pan and place the kubcha on it. Cover it and cook over medium or low heat. When bubbles appear on the top surface of the kubcha, flip it over. Brush it with oil on top and fry on both sides until golden spots appear. After it is well cooked on both sides, serve it hot.

Tawa Kubcha can be served with chhole, chana masala, yogurt, or any other favorite vegetable appetizer.

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