Arain Kitchen

Dear all for more recipes visit our YouTube channel Arain Kitchen
https://www.youtube.com/
Simple and Delicious Recipe for Raw Mango Chutney:

Ingredients:

2 medium-sized raw green mangoes
1/2 cup chopped fresh cilantro (coriander leaves)
1/4 cup chopped mint leaves
1 small onion, finely chopped
2-3 green chilies (adjust according to your spice preference)
1 teaspoon grated ginger
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder (optional, for extra heat)
1 tablespoon vegetable oil
1 tablespoon jaggery or brown sugar (adjust to taste)
Salt to taste
Instructions:

Wash the raw mangoes and peel them. Cut the mango flesh away from the pit and chop it into small pieces.

In a blender or food processor, add the chopped raw mango pieces, chopped cilantro, mint leaves, green chilies, and grated ginger. Blend everything together until you get a coarse mixture. Alternatively, you can use a mortar and pestle to crush the ingredients if you prefer a chunkier texture.

In a small pan, heat the vegetable oil over medium heat. Add the cumin seeds and mustard seeds. Allow them to sizzle for a few seconds until the mustard seeds start popping.

Now, add the finely chopped onion to the pan and sauté until it turns translucent.

Lower the heat and add the turmeric powder and red chili powder (if using). Mix well.

Add the blended raw mango mixture to the pan and mix everything together.

Cook the chutney on low heat for about 5-7 minutes, stirring occasionally, until the raw mango is soft and well combined with the spices.

Add jaggery or brown sugar to the chutney and mix well. This will balance the tartness of the raw mangoes and add a subtle sweetness to the chutney.

Season the chutney with salt to taste and cook for another 1-2 minutes.

Remove the pan from heat and let the chutney cool down to room temperature.

Your Raw Mango Chutney is now ready to serve! This chutney goes well with various Indian dishes, snacks, and even as a spread for sandwiches. Store any leftovers in a clean, airtight container in the refrigerator for up to a week. Enjoy!

Dear all for more recipes visit our YouTube channel Arain Kitchen
https://www.youtube.com/
Ingredients:

1 cup mixed lentils (such as red lentils, yellow lentils, and split chickpeas), rinsed and soaked for 30 minutes
3 cups water
1 large onion, finely chopped
2 tomatoes, finely chopped
2-3 green chilies, slit (adjust according to your spice preference)
4-5 garlic cloves, minced
1-inch piece of fresh ginger, grated
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon red chili powder (adjust to your spice preference)
1/2 teaspoon garam masala
2 tablespoons vegetable oil or ghee
Salt to taste
Fresh cilantro (coriander leaves) for garnish
Instructions:

In a pressure cooker or a large pot, add the soaked lentils and 3 cups of water. Cook the lentils until they are soft and well-cooked. If using a pressure cooker, cook for about 4-5 whistles. If using a pot, it may take around 20-25 minutes.

Once the lentils are cooked, mash them lightly with the back of a spoon or a potato masher. You don't need to make a completely smooth paste; some texture is fine.

In a separate pan or skillet, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and mustard seeds. Allow them to sizzle for a few seconds until the mustard seeds start popping.

Add the finely chopped onions to the pan and sauté until they turn golden brown.

Stir in the minced garlic and grated ginger. Sauté for another minute until the raw smell disappears.

Add the chopped tomatoes and green chilies to the pan. Cook until the tomatoes become soft and the oil starts to separate.

Now, add the turmeric powder, red chili powder, and garam masala to the mixture. Mix well to coat the spices evenly.

Pour the cooked and mashed lentils into the pan with the spice mixture. Stir everything together to combine.

Add salt to taste and let the dal fry cook on low heat for another 5-7 minutes, allowing the flavors to meld together.

Garnish with freshly chopped cilantro (coriander leaves) before serving.

Your Masala Dal Fry is now ready to be enjoyed! It pairs well with steamed rice, Indian bread like roti or naan, or even as a standalone dish. Feel free to adjust the spices according to your taste preferences. Enjoy your meal!
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