Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, vegetables kabab with green chutney, mint curd and garlic chutney. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Vegetables kabab with green chutney, mint curd and garlic chutney is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Vegetables kabab with green chutney, mint curd and garlic chutney is something which I’ve loved my whole life. They’re nice and they look wonderful.
Restaurant style Dahi Wali Hari Chutney, Dahiwali Pudina ki Chutney, curd mint chutney for starters. Mint Chutney or Pudina Chutney is a spicy and refreshing dip prepared with fresh Mint Leaves, Coriander What can Mint Chutney be served with? Mint Chutney is one of the most versatile condiments in Indian It is low in fat and full of vitamins & flavonoids found in green leafy vegetables.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook vegetables kabab with green chutney, mint curd and garlic chutney using 24 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegetables kabab with green chutney, mint curd and garlic chutney:
- Make ready For kabab:
- Prepare 2 - boil potato
- Take 1 teaspoon chat Masala
- Make ready 1 beetroot boil
- Take 1 carrot
- Get 4 teaspoon boil green peas
- Get 2 teaspoon corn flour
- Prepare 1/2 cup - panner(grated)
- Get 1 teaspoon garlic ginger green chilli paste
- Make ready 1/2cup coriander leaves
- Take 1 green chilli
- Prepare 3 teaspoon penuts seeds
- Take 2 teaspoon seesame seeds
- Take 1 - small piece ginger, garlic pieces
- Get to taste Salt
- Make ready 1 teaspoon lemon juice
- Take Garlic chutney:
- Take 1 cup garlic
- Get 2 - dry red chilli
- Get 1 teaspoon ready chilli powder
- Make ready Mint curd:
- Make ready 1 cup curd
- Make ready 1 - green chilli
- Make ready 8 pieces mint leaves
Keep it in an airtight container in the fridge for a week or keep it in the freezer for months. This is a perfect chutney for all garlic lovers. It goes real well with idli and dosa. I peel the garlic and small onions / Indian shallots at night itself and store in the refrigerator so making the chutney in the morning is a breeze.
Steps to make Vegetables kabab with green chutney, mint curd and garlic chutney:
- Take one bowl add all ingredients boil potato, boil carrot, bowl green peas, boil beetroot
- Add corn flour salt, green chilli, garlic ginger paste, grated panner, chat masala mix well
- Make cutlet take pan put littlebit oil cellofry little brown gas off ready to serve
- Green chutney add all ingredients in mixture jar make smothly paste ready chutney
- Garlic red chilli chutney: add all ingredients in mixture make smothly paste take one pan add 1- spoon oil put sum musted seeds for tadka add chutney ready chutney to serve
- Mint curd: add all ingredients in mixture make smooth paste ready chutney to serve
If storing, store in an airtight box so the fridge doesn't smell of garlic and onions. All Indian savories are served with this Green Chutney and/or the Tamarind - Date Chutney. Tangdi kabab, it is new to me. I was not familiar with that untill a viewer requested it. Then i searched online and got an idea about the recipe.
So that’s going to wrap it up with this exceptional food vegetables kabab with green chutney, mint curd and garlic chutney recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
