Street Style bright green chutney (Hari chutney), Khatti Meethi Imli Ki Chutney, Silky Smooth Dahi These three things are the secret to chaats, dahi baras, samosa chaats and Golgapas you get on the streets. Give it a try and enjoy the amazing taste. – inspired by the flavors you love from your favorite street stalls. #FoodFUsion #ramadanspecial #Arraywah #digitalammi
Ingredients:
Green Chutney
-Hara dhania (Fresh coriander) 50g
-Podina (Mint leaves) 25g
-Hari mirch (Green chillies) 3
-Adrak (Ginger) 1-inch piece
-Lehsan (Garlic) cloves 3
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Sugar 1 tsp
-Water (chilled) 3-4 tbs
-Ice cubes 3
-Aloo (Potato) boiled small 1
-Lemon juice 3 tbs
-Cooking oil 2 tsp
Direction:
-In a blending jar, add fresh coriander with stem, mint leaves, green chillies, ginger, garlic, cumin, pink salt, sugar, water, ice-cubes, & blend coarsely.
-Add potato & lemon juice, then blend well.
-Add cooking oil & Blend well. Green chutney is ready! Set aside.
Street Style Dahi
-Cornflour 3 tbs
-Water 1 Cup
-Ice cubes 3-4
-Dahi (yogurt) 500g
-Iodized Himalayan pink salt ½ tsp or to taste
-Bareek Cheeni (Caster sugar) 2 tbs
-Doodh (Milk) ½ Cup
Direction:
-In a sauce pan, add cornflour, water & mix well then turn on the flame.
-Cook on low flame until thickens while mixing continuously.
-Turn off the flame, add ice cubes, mix well & let it cool completely, cornflour slurry is ready!
-In a bowl, add yogurt, pink salt, caster sugar, milk & whisk well.
-Add cornflour slurry, whisk until well combined, refrigerate it until chilled, street style dahi is ready.
Khatti Meethi Imli Ki Chutney
-Gur (Jaggery) crushed 250g
-Sugar ½ Cup
-Water 500ml
-Imli (Tamarind) 200g (soaked in 500ml warm water)
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Kashmiri lal mirch powder (Kashmiri red chilli powder) ½ tbs
-Saunf (Fennel seeds) crushed 1 tsp
-Sonth powder (Ginger powder) ½ tsp
-Kala namak (Black salt) ½ tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Water ¼ Cup
-Cornflour 1 tbs
-Zarday ka rang (Orange food color) ¼ tsp
-Tatri (Citric acid) ½ tsp
Direction:
-In a sauce pan, add jaggery, sugar, & water, turn on the flame, cook on medium flame until Jaggery & sugar dissolves in water.
-Turn off the flame, now strain soaked tamarind, add cumin, red chilli powder, kashmiri red chilli powder, fennel seeds crushed, ginger powder, black salt, pink salt.
-Mix well, cook on low flame for 8-10 minutes, remove the scum.
-take water and cornflour & whisk well then add in Jaggery & tamarind mixture, cook on low flame for 4-5 minutes while mixing continuously.
-Add orange food color & mix well, turn off the flame.
-Add citric acid, mix well, khatti meethi Imli chutney is ready!
-Let it cool Completely.
-Store in an airtight container for up to 1 month in Refrigerator.
