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We hope you got insight from reading it, now let’s go back to vegetables kabab with green chutney, mint curd and garlic chutney recipe. You can have vegetables kabab with green chutney, mint curd and garlic chutney using 24 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Vegetables kabab with green chutney, mint curd and garlic chutney:
- Take For kabab:
- Prepare 2 - boil potato
- Take 1 teaspoon chat Masala
- Provide 1 beetroot boil
- Get 1 carrot
- Provide 4 teaspoon boil green peas
- You need 2 teaspoon corn flour
- Take 1/2 cup - panner(grated)
- Get 1 teaspoon garlic ginger green chilli paste
- Use 1/2cup coriander leaves
- You need 1 green chilli
- Use 3 teaspoon penuts seeds
- Use 2 teaspoon seesame seeds
- Prepare 1 - small piece ginger, garlic pieces
- Take to taste Salt
- Take 1 teaspoon lemon juice
- You need Garlic chutney:
- Use 1 cup garlic
- Get 2 - dry red chilli
- Get 1 teaspoon ready chilli powder
- Prepare Mint curd:
- Prepare 1 cup curd
- You need 1 - green chilli
- Take 8 pieces mint leaves
Instructions to make Vegetables kabab with green chutney, mint curd and garlic chutney:
- Take one bowl add all ingredients boil potato, boil carrot, bowl green peas, boil beetroot
- Add corn flour salt, green chilli, garlic ginger paste, grated panner, chat masala mix well
- Make cutlet take pan put littlebit oil cellofry little brown gas off ready to serve
- Green chutney add all ingredients in mixture jar make smothly paste ready chutney
- Garlic red chilli chutney: add all ingredients in mixture make smothly paste take one pan add 1- spoon oil put sum musted seeds for tadka add chutney ready chutney to serve
- Mint curd: add all ingredients in mixture make smooth paste ready chutney to serve
Szukaj więcej w bibliotece wolnych od tantiem zdjęć stockowych iStock, obejmującej zdjęcia Azja, które można łatwo i szybko..on Yummly This is a perfect chutney for all garlic lovers. It goes real well with idli and dosa. I peel the garlic and small onions / Indian shallots at night itself and store in the refrigerator so making the chutney in the morning is a breeze. If storing, store in an airtight box so the fridge doesn't smell of garlic and onions.
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