PALAK CHUTNEY , recipeimage Dahi puri is one of the easiest chaat to prepare and can be had as evening time. 1 loaf
240 calories, 9 grams fat
Semolina Cumin powder Coriander powder Ginger garlic paste Carom seeds Salt All purpose flour Yogurt Oil

1. Take a bowl, add semolina, cumin powder, coriander powder, ginger garlic paste, carom seeds, salt and mix nicely. 2. To it add all purpose flour and mix it, later add yogurt and mix nicely to make dough allow it rest for 5-10 mins. 3. Divide dough into small portion and roll into poori and deep fry in hot oil. 4. Now puffed up sooji dahi poori is ready to serve and can be used for pani puri also.

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Palak chutney makes a healthy and delicious dish that tastes good with rice, dosa, idli or chapathi. Palak chutney is a fresh dish made fresh spinach leaves, garlic, and ginger, green chilies, tamarind, fresh coriander leaves and seasoned with mustard, jeera seeds.

Andhra Pradesh is one of the states which is very famous for their chutney and pickle recipes. Their main food includes chutney, pickle, sambar, any one kind of pappu (dal), rasam, some dry curries, papad and dahi (curd) along with rice. Chutney originated from India and is made in several ways with any vegetable, fruit or combines.

Chutney are usually made fresh and is sometimes sweet and sour, there can also be many variations of spices, often giving it a hot and spicy flavor. The word chutney derived from the East Indian word Chatni which literally means ‘to crush’ or ‘to make chutney’. Initially in olden days the process of making the chutney was by crushing all ingredients together with a stone. Now days the chutneys are usually ground in the mixie grinder. In India, spicy chutney is usually served with curry and often with cold meats and vegetables. Sweet chutney is a pleasant addition to bread or crackers and cheese, and can serve as a snack or small meal.

Some of the more popular ingredients by which you can make delicious include chutneys include mangoes, limes, apples, peaches, plums, apricots, tomatoes, lemons and even coconuts. Additional spices may include cloves, garlic, cilantro, mustard, cinnamon, ginger, cayenne pepper, jalapenos, tamarind and mint. Chutney is so varied that it can be made with just few ingredients or several, to make a variety of flavors and styles.

There are a lot of greens by which one can make delicious and spicy chutney like mint chutney, mint coriander chutney etc. Palak chutney is amazingly fantastic full or iron and as this contains garlic also helps in controlling cholesterol. Spinach or palak is a very common green leafy vegetable available in abundance. There are a lot of recipes where spinach is included to enhance the taste of the dish and make it healthy and nutritious like the Palak dal (spinach cooked in lentil stew), palak paneer (Indian cottage cheese cooked in spinach gravy), Alu Palak saag (spinach and potato curry), Palak gosht (mutton cooked in spinach gravy) and so on…

To prepare this spicy Palak chutney, firstly clean the greens well and chop them. Fry the chopped palak in little oil and keep aside. Now fry garlic, ginger, tamarind, chopped fresh coriander leaves, cashew nuts (optional), green chilies, jeera till they are done. Now put this mixture in the mixie grinder and make a paste of it and then add the fried palak and grind all together. Now in a pan put little oil and when hot temper with chopped garlic and other tempering items. Add salt according to taste at this can be added at any stage.  You can also increase or decrease the spiciness of the dish. Palak chutney taste awesome and has a unique taste. Do try this recipe and gain its health benefits. Click on the below link for detailed recipe:

Spinach is one such easily available green leafy veggie containing amino acids, iron, vitamin C and folic acid. As the richest source of folic acid, spinach is a very valuable food during pregnancy and lactation. Regular use of spinach during pregnancy will help prevent the deficiency of folic acid. Spinach is also good source of nutrition for nursing or lactating mothers and improves the quality of their milk. Palak is very good in iron and Garlic is very good in reducing cholesterol and good for B.P. patients.


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