DATES AND TAMARIND CHUTNEY /SWEET CHUTNEY FOR SAMOSAS/KHAJOOR IMLI KI CHUTNEY

 

 

Tamarind and dates chutney is a beautiful blend of sweet and tangy flavour with a hint of spiciness.This chutney is very simple and takes a few minutes to prepare.Key ingredient for most of the Indian chaats are sweet chutney.

INGREDIENTS

deseeded dates-1 cup
tamarind-1/4 cup
jaggery -4tbsp
dry red chillies-5
water-1&1/2 cup
cumin powder-1/2 tsp
dry ginger powder-1/2 tsp
salt

 

METHOD

  • In a pan cook dates,jaggery,tamarind and dry red chillies with 1&1/2 cup of water.
  • Let this cook for 5-8 minutes until it reaches in to soft and pulpy texture.
  • Allow this mixture to cool down completely.
  • Grind this mixture and make a fine paste.
  • Using a strainer seive this and remove all tiny pieces.
  • Once again boil this chutney  and add  enough salt,dry ginger powder and cumin powder .
  • Mix well.
  • switch off the flame , let it cool down.
  • serve it along with some pakodas,chaats ,samosas etc.

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Take a pan add deseeded dates,tamarind,jaggery and dry red chillies.Cook this with some water.
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Let this become soft and pulpy.
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cooked well!!!! let this cool down!!!!!
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using a blender jar grind this mixture.
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Add water if mixture is too thick.
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Sieve this .
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boil for 2-3 minutes, to get well combined with all the flavours

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mix well!!!!!!!
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sweet and sour ,dates and tamarind chutney is ready to serve!!!!!

Note:

  • Sweetness and spiciness of the chutney can be adjusted as per the desired taste preferences.
  • If chutney is too thick thin it down adding some more water.
  • This can be refrigerated and stored up to 2 weeks

 

 

 

 

 

BREAD GULAB JAMUN/INSTANT GULAB JAMUN RECIPE

This is very simple to make and tastes absolutely delicious. Traditional gulab jamun we prepare using Khova . But this recipe is a quick solution to have a nice gulab jamun if you really crave for.


INGREDIENTS

  • white bread-8 slices
  • Sugar-1&1/2 cup
  • Milk-6-7 tbsp
  • Saffron-1 pinch
  • Water-2&1/2 cup
  • Rose water-1 tbsp
  • Cardamom-2

METHOD

  • Trim the edges of the bread slices ,cut  them in to small pieces
  • crumbles the bread pieces using a grinder.
  • Add warm milk little by little in to the bread crumbs and make a dough.
  • Make sure bread crumbs are mixed well with the warm milk.
  • Take a small portion from the dough and make equal sized balls out of it.
  • Make sure bread balls are smooth and crack free.
  • Grease your hands if the dough is sticky.
  • In a kadai pour enough oil for deep frying and fry the bread balls in medium flame.
  • Fry until the bread balls get a golden colour and also make sure inside of the bread jamuns are cooked well.Otherwise suagr syrup will not seep in to this and inside of the jamuns may stay raw.
  • In another pan add enough sugar ,water,cardamom and saffron strands.
  • let this boil well until we get a nice and thick sugar syrup.
  • Once the jamuns are cooked well ,directly transfer this in to the prepared sugar syrup.
  • After adding jamuns do not boil the suagr syrup,this will give cracks on the gulab jamun.
  • Switch off the flame of sugar syrup and let the jamuns rest for atleast 1-2 hours,so that jamuns can absorb all the sweetness and flavours of sugar syrup.
  • finally add some rose water.

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