Friday, 29 May 2015

ChutneyMary Alus


Fun with leftovers - this came out fabulous and I ended up using boiled potatoes that were in the fridge along with

No brainer recipe - but a fun one . I used my carrot chutney - you can go with a regular green chutney or any that you please . This recipe works great with Paneer. All quantities approximates , the recipe is just a suggestion.
250 Grams Boiled Potatoes - Crumble with your hands.
4 Tablespoons Carrot Chutney Chutney - Will depend upon the chili factor of the chutney used.
1 Teaspoon Rai.
Dried Red Chilies.
Curry Leaves.
Salt.
Heat oil , splutter rai seeds . Once they stop bouncing all over add curry putta and dried red chilies , 30 seconds later add the chutney along with equal amount of water , bring to boil , add salt and alus , cook covered for 3-4 minutes till water evaporates and you are left with deliciously coated spicy alus !

Carrot Chutney
Delicious and very versatile , this chutney is a must make . Garlic and chili you adapt to suit your palate .
250 Grams Carrots - Peel and cube.
6-8 Dried Red Chilies.
6-8 Cloves of Garlic.
1 Tablespoon Oil .
1-2 Tablespoons Lemon Juice.
1/2 Teaspoon Sugar.
1/2 Cup Water
Salt

Heat oil , and add garlic , carrots and chilies . Saute 2-3 minutes , add 1/2 cup water and cook covered till carrots are soft- 4-5 minutes.
Now add lemon juice salt and sugar - cook another minute. Allow this to cool and blend without adding more water.Adjust flavors.

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