October 23, 09:16Aaj Tak

Singer Sunanda Sharma shared her mother's recipe for Punjabi berry chutney

In India, different dishes are prepared in every region; from Rajasthan to Kashmir, one can find many culinary masterpieces. Although each region has its own popular dish, there are also recipes known only to local residents. The famous Punjabi singer Sunanda Sharma recently popularized such a chutney during one of her podcasts.

Sunanda Sharma, who gained recognition for her powerful voice, spoke in the podcast about the recipe for berry chutney that her mother makes at home. She noted that she prefers to eat the chutney instead of marinade during meals.

During the conversation, Sunanda mentioned that various types of chutneys are made in their home, including mint and guava chutney, as well as berry chutney. A simple way to prepare this Punjabi chutney is presented below, which can be served as a side dish with roti and vegetables or with dal and rice during lunch or dinner.

Berry chutney has a slightly sweet and tangy taste, so it can be served with paratha for breakfast. Additionally, this chutney can be paired with dal and rice, making even a simple dish more appetizing. Since this chutney is sweet, children enjoy eating it as well.

Similar stories

www.aajtak.inOctober 15, 15:16

Recipe for Crispy Potato and Semolina Pakoras for Tea on Rainy Days

With the first drops of rain, many homes in India feel the urge to eat something hot and spicy. In such weather, the enjoyment of the rain doubles if a plate of hot and crispy pakoras is served alongside strong tea. Although you have probably tried potato and onion pakoras, this time it is worth trying something new.

These crispy potato and semolina pakoras turn out very crunchy on the outside and incredibly tasty inside. Since they are prepared without using gram flour, they take very little time and remain crispy for a long time. Below is a complete guide on how to prepare them at home.

The following ingredients will be needed for preparation:

Raw potatoes: 2 large (grated into long strips)
Semolina (Sooji): 1/2 cup
Green chili peppers: 2 (finely chopped)
Ginger: 1 inch (grated)
Cilantro: finely chopped
Spices: 1/2 teaspoon chili flakes (or red pepper), 1/2 teaspoon whole cumin, 1/2 teaspoon chaat masala, 1/4 teaspoon ajwain
Lemon juice: 1 tablespoon (or amchur powder)
Salt and oil for frying: to taste

First, you need to prepare the potato strips: peel the raw potatoes and grate them using a thick grater to obtain long strips. These strips should be thoroughly washed in cold water two or three times to remove starch, then squeezed and dried.

Next, in a bowl, mix the dry potato strips, semolina, green chili peppers, ginger, cilantro, ajwain, cumin, chili flakes, chaat masala, and salt to taste.

To form the batter or mixture, all ingredients must be mixed by hand. (The moisture from the potato and salt will be absorbed by the semolina). If necessary, add only 1-2 tablespoons of water. Cover the mixture and leave it for 5 minutes so that the semolina swells.

Heat the oil in a pan over medium or medium-high heat. Take a small amount of the strip mixture in your hand and place it in the hot oil, spreading it across the surface.

Fry over medium heat, turning occasionally, until golden and crispy. The finished crispy pakoras are served hot with green chutney, tomato ketchup, and strong ginger tea.

www.aajtak.inOctober 9, 20:46

Rava Kesari Recipe: Traditional South Indian Semolina Sweet Dish

When the desire arises to cook something sweet at home, the idea of making suji (semolina porridge) halwa often comes to mind. However, if you are tired of the usual taste of this dessert, you should try Rava Kesari—a very well-known and popular dish from South India. Although it is made from the same semolina, its texture, color, and taste are radically different from regular halwa, being delicate and melting in the mouth.

Rava Kesari is considered a special treat at weddings and festivals in South India. Prepared with the addition of saffron or a light yellow-orange color, the aroma of ghee, and roasted cashews and raisins, this dessert can be made in just 10 minutes. Below is a simple instruction to achieve the perfect taste and proportions.

Ingredients

For preparation, you will need: 1 cup of fine semolina (rava), 1 cup of sugar (amount adjustable to taste), 3 cups of water (to ensure perfect softness), 1/2 cup of ghee, 10-12 cashews, and 1 tablespoon of raisins, 1/2 teaspoon of cardamom powder, a pinch of food coloring or saffron (soaked in 2 tablespoons of warm milk).

Cooking Method

First, heat 2 tablespoons of ghee in a saucepan. Add the cashews and raisins and fry until lightly golden brown, then transfer them to a plate. Next, add 1 cup of fine semolina to the remaining oil and roast over low heat, stirring constantly for 3-4 minutes. It is important not to let the semolina darken; it is enough to achieve a pleasant aroma. Remove the roasted semolina.

Pour 3 cups of water into the same saucepan, add the milk with saffron or a pinch of food coloring, as well as the cardamom powder. Bring the water to a rolling boil. When the water starts boiling, reduce the heat and gradually pour in the roasted semolina while stirring continuously to prevent lumps from forming. The semolina will absorb all the liquid completely. After this, add 1 cup of sugar and stir; the mixture will release some liquid until the sugar dissolves.

Finally, add the remaining ghee and the roasted cashews with raisins. Cook on low heat for another 2 minutes, until the Rava Kesari begins to separate from the sides of the saucepan. The finished, delicate, and aromatic South Indian Rava Kesari is served hot.