#green chilli chutney

[vijayfoods]

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Green chilli thecha- A maharashtrian classic condiment, the green chilli thecha is a must have with jowar bhakri, chawal bhakri and even wheat  bhakri. it is packed with tangy and spicy flavors.

[parveens-kitchen]

Wheat Rava Dosai Recipe with Coconut Chutney

Wheat Rava Dosai is a delightful South Indian dish that is not only delicious but also quick and easy to prepare. This instant recipe combines the goodness of wheat flour and rava (semolina) with a touch of rice flour, creating a crispy and flavorful dosai that pairs perfectly with aromatic coconut chutney. Let’s dive into the recipe! Ingredients:For Wheat Rava Dosai:– 1 cup wheat rava…

[chokhidhanifoods3]

Chokhi Dhani Foods: Your Ultimate Source for Quality and Affordable Food Products

Introduction

Welcome to the Groceries Store, your one-stop destination for all your grocery wholesale needs! In this article, we will explore some of our most popular products, including Chilli Pickle, Pickle, Rice & Rajma, Ladoo of Besan, Chutney of Mango, Chutney of Garlic, and Dal Bati Churma. Get ready to tantalize your taste buds and discover the convenience of purchasing groceries online!

Spice Up Your Meals

Our Chilli Pickle is a must-try for all spice enthusiasts. Made from fresh green chillies, expertly blended spices, and a touch of tanginess, this pickle is guaranteed to add a kick to your meals. Each bite bursts with flavor, providing the perfect balance of heat and taste. Whether you enjoy it with parathas, rice, or as a side to your favorite curry, our Green Chilli Pickle will surely leave you craving for more.

A Medley of Flavors

Indulge in the irresistible goodness of our Mixed Pickle. Packed with a delightful combination of hand-picked vegetables and aromatic spices, this pickle offers a burst of flavors in every bite. From crunchy carrots to tangy mangoes, each ingredient is carefully selected to ensure a harmonious blend. Elevate your meals with the zesty and vibrant taste of our Pickle, which pairs perfectly with rotis, puris, or any Indian bread.

A Hearty and Wholesome Meal

When it comes to comfort food, our Rajma Rice takes the crown. This classic dish features tender kidney beans cooked in a rich tomato-based gravy, infused with aromatic spices. The result is a hearty and satisfying meal that is both nutritious and delicious. Perfect for lunch or dinner, our Rice & Rajma offers a taste of traditional Indian cuisine in the comfort of your own home.

Sweet Delights from the Indian Kitchen

Indulge your sweet tooth with our delectable Besan Laddu. These melt-in-your-mouth delicacies are made from roasted gram flour, ghee, sugar, and a hint of aromatic cardamom. With their golden hue and delicate texture, Besan Ladoos are a staple at festive occasions and celebrations. Treat yourself to the authentic flavors of India with these delightful sweet treats.

A Burst of Tangy Goodness

Add a burst of tanginess to your meals with our Chutney of Mango. Made from ripe and juicy mangoes blended with a combination of spices, this chutney is the perfect accompaniment to any dish. Whether you're enjoying it with samosas, pakoras, or as a spread on your sandwiches, our Mango Chutney will elevate your culinary experience with its vibrant and refreshing flavors.

A Fiery Condiment

If you're a fan of bold and fiery flavors, our Garlic Chutney is a must-try. Crafted from fresh garlic cloves, red chilies, and a secret blend of spices, this chutney packs a punch. Its intense and aromatic profile adds a tantalizing heat to your favorite dishes. Whether you use it as a dip, marinade, or a condiment, our Chutney of Garlic is sure to awaken your taste buds and leave you craving more.

A Traditional Rajasthani Delicacy

Embark on a culinary journey to the royal state of Rajasthan with our Daal Baati Churma. This iconic dish features a trio of flavors—daal (lentils), baati (flour-based balls), and churma (sweet crumble). The daal is a hearty lentil curry, the baati is a baked dough ball, and the churma is a sweet crumble made from wheat, ghee, and jaggery. Together, they create a symphony of tastes that showcase the rich heritage of Rajasthani cuisine.

Unmatched Quality and Convenience

At Wholesale Groceries, we take pride in providing our customers with the highest quality food products at wholesale prices. We understand the importance of sourcing ingredients that meet stringent quality standards, ensuring that every bite you take is a testament to our commitment to excellence. 

Experience the Ease of Pickle Ordering

With Groceries, shopping for your favorite pickle online has never been easier. Whether you're stocking up for your restaurant or adding some flavorful condiments to your home pantry, our online ordering system ensures a hassle-free and convenient shopping experience.

Conclusion

In conclusion, Groceries store is your go-to destination for high-quality food products at wholesale prices. From the tantalizing Chilli Pickle and Pickle to the comforting Rice & Rajma and the indulgent Ladoo of Besan, our range of products caters to all your culinary desires. With the convenience of online ordering and our commitment to unmatched quality, we strive to exceed your expectations with every purchase. Visit our website today and embark on a gastronomic journey filled with flavor, tradition, and convenience.

[akunerevahgi]

thecha without peanuts - thecha recipe in hindi - khandeshi thecha recipe - kharda 

thecha without peanuts – thecha recipe in hindi – khandeshi thecha recipe – kharda 

thecha without peanuts – thecha recipe in hindi – khandeshi thecha recipe – kharda  thecha without peanuts – thecha recipe in hindi – khandeshi thecha recipe – kharda  – Here are the photos and video instructions to make hirvya mirchi cha thecha recipe at home. Green chili thecha is a spicy delicacy of incredible Maharashtrian food. This is a side dish to eat with bhakri. The main ingredient…

[daydreaming-en-pointe]

⌦ .｡ guys, the desis are at it again… .:*♡

Pairing: Pavitr Prabhakar x fem!Indian!Reader (Platonic!!) (Gwen, Miles and Hobie are there too)

Type: Oneshot - Fluff

Word count: 1.1k

Warnings: Usage of Hindi ig? (It’s all translated dw) Some cussing, Indian-British jokes and I think that’s it

A/N: I had this in my drafts for a while and only finished it now after eating the spiciest samosa I have ever had in my life so yay :D

I know it makes more sense for Pavi to be a strictly vegetarian Hindu considering how he got his powers, but here he eats chicken and mutton because some of the spiciest Indian dishes I’ve ever tried have meat in them (COUGH COUGH LAAL MAAS)

Also uh I hc that Pavitr’s middle name is Bhim after his uncle bc yk Peter has Benjamin so he has Bhim

“How the hell are you doing this?!”

Gwen forfeited by chugging a glass of water after a bite of the biriyani, joining Miles on the couch where he was still wheezing slightly, his eyes watering and throat burning from the spice.

“They’re bloody insane, Gwendy. They’re Indian and they ‘ave a spice tolerance that could put dragons to shame. Wha’ d’ya expect?” Hobie, sprawled precariously on the edge of the sofa arm, stole a piece from the bowl of butter chicken that lay forgotten on the side, gleefully watching you two. He had done the smart thing and quit fairly early into the round, before the food actually got spicy.

You faced off from Pavitr across the coffee table, sitting cross-legged and eating a bowl of the spiciest biriyani you both had ever tasted. You could see small tears pricking the corner of his eyes. You were almost tempted to call him a coward, but you figured that wouldn’t go so well since you could feel your eyes watering too.

See, if he hadn’t challenged you to a spice-tolerance taste test contest then this wouldn’t be happening. He could’ve kept quiet while you accidentally choked on a samosa and not assumed it was from the spice level (which wasn’t even that high), but noooo. He had to make a comment about how he could take more spice than you could.

So, technically, this whole thing was his fault.

And that was why you both were kneeling at a coffee table in Maya Aunty’s house, stuffing your faces with the spiciest foods you could find. So far, you had gotten through Maya Aunty’s saag paneer and dal makhani without any rice, which would have been a feat in itself… to anyone less competitive.

Hell, you had even gotten through dhansak and vindaloo without batting an eyelid, much less reaching for a glass of water. But for some reason a single bowl of this damn mutton biriyani was making both of you sniffle like sick kittens.

“Didi, I’m going chutney you,” Pavitr gritted his teeth and forced down another bite of the biriyani. You copied his movements, feeling the masala burn in your throat as you swallowed. (Didi means sister, usually a term of respect for someone you consider a sister and they’re older than you)

“Hei bhaghvaan, apni chachi ne ismain kya rakha?” (Oh God, what did your aunt put in this?) You coughed slightly and Pavitr dropped his forehead onto the table, groaning slightly like he was dying. Which, in all honesty, didn’t feel that far from the truth.

“I don’t know! All I know is that biriyani isn’t supposed to be this spicy!”

“‘Ey, Miles. ‘Ow much you wanna bet that Pavitr folds first? ‘E’s practically turnin’ red, isn’t ‘e - y’alright, bruv?” Hobie smirked down at you both, his border flickering. You snorted in amusent then immediately regretted it since some of the masala was now caught in your nose and oh, good grief, you could feel it burning.

Pavitr glared up at him. “You’re one to talk, Hobes. Didn’t you quit when we just started off? Arre, poor little Britisher couldn’t take the heat? Angrezi log ham jaise masale nahi kha sakhte.” (English/British people can’t eat spices like we can)

Hobie raised an eyebrow as Pavitr bit down on a green chilli that had been mixed into the rice and doubled over, tears streaming out of his eyes.

“Maybe it’s best if you call it a draw? I mean-” Miles shut his mouth quickly when you turned to glare at him.

“I’m not stopping till Pavitr Bhim Prabhakar admits that I can eat more spice than him.” You emphasised his middle and last name, narrowing your eyes as Pavitr weakly flipped you off without lifting his head.

Hobie chuckled softly. “Fuckin’ ‘ell, Pavi, she’s bringin’ in the full name. Take it from me, mate, you’re screwed when she does tha’.”

“Shut up before I use your full name,” You warned, turning your wrathful gaze on him. “We both know you wouldn’t want me to do that.”

His eyes widened and he mimed zipping his lips and tossing the key away. Miles looked at you curiously, tilting his head to the side. “Wait, what’s Hobie’s full name?”

“Funny you should ask, Kilometer Morality,” Pavitr muttered under his breath, his forehead still resting on the table. You had learnt about half an hour ago that when Pavitr got a spice overload he tended to make random “snarky” quips which usually didn’t make any sense.

“Yeah, I’m gonna go get some ice cream for when this thing blows up,” Gwen got up from the couch, giving Pavitr a sympathetic pat on the shoulder and moving to the kitchen.

“Wimp,” You muttered to Pavitr as a tear rolled down your cheek. Forget burning, your tongue was almost going numb from the sheer amount of masala that you were trying to ingest.

“Weakling,” He countered as a bead of sweat trailed down the side of his forehead. You shovelled another spoon of the biriyani into your mouth, relief flooding you as the spoon hit the bottom of the bowl. Good, you had almost finished. But would you make it that far?

Pavitr tentatively took a bite and immediately choked, giving in and reaching for one of the two bowls of curd sitting appetisingly in the centre of the table. He was essentially tapping out.

You threw your arms in the air triumphantly, almost giddy with victory. Actually, maybe that was from the spice. Yep, definitely the spice.

You downed the bowl of curd, letting out a long sigh of relief as the cold, thick liquid dowsed your tongue and took the initial edge of the buildup of spice away. Gwen returned just in time to see Pavitr and you lapping at the curd as if you were a pair of stray cats, like the ones you both faithfully fed and played with.

“I take it you won?” She asked you, her eyes sparkling a little bit in amusement as she saw Pavitr drop his head down onto the table the moment he properly realised that he had lost. She slid two cups of vanilla ice cream to you. A little basic, maybe, but still good and definitely a relief to your mouth.

“Barely,” You admitted, taking a small spoon from her. “Arre, Pavi. Don’t feel bad. Hum donon ne apana sarvashreshth prayaas kiya, naa? C’mon, sit up.” (We both tried our best, right?)

“Haan, Didi,” He grumbled sulkily, lifting his chin as you fed him the ice cream from his bowl. (Haan just means yes)

“Let’s do something else. Should we get Hobie to pronounce the names of these foods?”

“Oh, sure, throw the British guy under the bus,” Hobie protested, but a fond smile was tugging at the corner of his mouth as Pavitr chuckled softly.

“To be fair, you are in Mumbattan right now,” You pointed out, and Hobie heaved an exaggerated sigh, a grin already forming on his mouth as he prepared to butcher the pronunciations on purpose to get a reaction out of you and cheer up Pavitr.

“Fair enough. Alrigh’… That’s, uh… that’s sag panner, and that’s…”

@l0starl @hobiebrownismygod @therealloopylupin2099

[tujhse-raabta]

chhaas or lassi?

I WOULD CHOOSE CHHAS OVER EVERYTHING

seriously anon nothing beats cold, tangy, spicy chhas on a hot day

i love to add teekhi green chutney to mine! yk, the one with chilly and cilantro and lemons - not the samosa one - and it makes the chhas out of this world i swear

[queerautism]

On the topic of bland good for the auties (like me) and Indian food and all that, i think it's a great time to share with you the best life hack for autistic people who both prefer bland good but need a lot of flavours randomly because of sensory seeking behaviour which is completely unpredictable:

Chutney.

Just have your usual bland food and keep some chutney around for when the sudden need to have every flavour in the world strikes. It's so convenient because it's not Part of a meal and it can go well with almost any sort of otherwise bland food. Green chutney made with garlic, green chilli, coriander. Red chutneys either more spicy ones with lot of red chillies or less spicy and more sour ones with tomatoes. Sweet and sour chutneys with mangoes and lemons and such.

And if you want a speedy chutney-esque flavour may I recommend mixing any sweet sauce (like those sweet onion or honey mustard sauces) with a chilli tomato/peri peri tomato sauce?

It's life changing to just have some sort of appetizing chutney around for emergency Flavour Cravings while carrying on with the bland food brigade

Ohhh great tip!!

[the-heaminator]

Heam, you would hate my Kartoffelpuffer (recipe from my mom) bc they are very German and very bland to your sensibilities, but I am sure you could make them fuck with enough spices. They're similiar to hash browns, but not the same.

Listen loud and listen clear.

Anything can fuck with the right seasoning

ok im going to give you my aloo tikki recepie, its a bit loose i cannot follow recipes for shit and its really easy.

Heavily spice up your Kartoffelpuffer, or just add some chilli flakes and pepper, yoghurt, tamarind sauce if available (where ei am in London you can get it easily bit I'm not sure about you) and green chutney.

For green chutney you put coriander/cilantro (the whole fucking plant not just the leaves) and mint (basil is optional), chillies to taste, ginger, salt and lemon. You put it in a blender, add some yoghurt if you want to thicken it.

You put the Kartoffelpuffer in a bowl, cover it in yoghurt (this is thin yoghurt, stretch it out with milk if its too thick) add the tamarind and green chutney, add spice and seasoning to taste (o n i o n s )and bada bing bada boom

[deepspaceclawstation]

I made guacamole for the first time today. In fact, I had an avocado for the first time today. My mom fried up some stale-but-deliberately-so-chapatis cut in slices and I made the guac with onion, tomato, green chilli, garlic, lemon juice, salt, black pepper, and chat masala (very important). The rest of my family sprinkled their chapati chips with salt and red chilli powder and ate them with the guac and schezwan sauce, which is...a Choice but it tasted good I bet. I thought avocados would have a lot more flavour though, it didn't really do anything taste-wise? If I buy any again I'll try adding raw mango pieces to the guac. My dad suggested using kairi (raw mango) itself as a base instead of avocado to make a mango chutney (more of a koshimbir (raita)) of sorts. I don't know how the texture will work out with that but I think it could work with a less sour kairi? Results awaited

[morethansalad]

Banana Bajji / Vazhakkai Bajji / Indian Plantain Fritters or Pakoras (Vegan)

Serving Suggestions: a good evening snack eaten hot or warm; with green chutney, coconut chutney, tomato ketchup, tamarind chutney, sweet and sour chilli sauce, mint chutney, or sriracha sauce; and drunk with a side of ginger tea, masala chai, or coffee

[siriuslynephilim]

bhai hes a gym freak he told me cheat day hai to maine bola kuch achha order karlo to usne bola nahi masala oats bana lunga???????????????????? oats???????????

masala oats????? 😭😭😭😭😭😭 so he eats plain oats on a normal day girl what???????????????? how does he live i sprinkle masala magic oregano green chilly sauce schezwan chutney on literally everything

[flintandpyrite]

Made Nik Sharma’s butter chicken for dinner tonight and it was super good!! I only had 1/2 cup of heavy cream left so I did half cream and half yogurt in the sauce and it turned out fine. I used two Thai bird peppers and it was quite spicy, for guests I would probably only use one since I was using real Kashmiri chili powder. Served with dosas from a premade store-bought dosa batter, yogurt, tamarind chutney and collard greens. Nice warming dinner for a chilly night!

[bose-foodie-blogger]

Happy World Vada Pav Day 2023

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August 23rd brings us to World Vada Pav Day, a vegetarian, street side, fast food snack, from Maharashtra, India.

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Vada pav, alternatively spelt wada pao, is a vegetarian fast food, road side snack, native to the Indian state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chili pepper. Although it originated as an affordable street food in Mumbai, it is now served in food stalls and restaurants across India. It is also called Bombay burger in keeping with its origins and its resemblance in physical form to a burger.

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The most common theory of the vada pav's origin is that it was invented in the erstwhile mill-heartland of Central Mumbai. Ashok Vaidya of Dadar is often credited with starting the first vada pav stall outside Dadar railway station in 1966. Some sources credit Sudhakar Mhatre who started his business around the same time. One of the earliest kiosks selling vada pav is said to be Khidki Vada Pav, located in Kalyan. It was started in the late 1960s by the Vaze family, who used to hand out vada pavs from a window (Khidki) of their house facing the road.

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The carbohydrate-rich snack catered to the cotton mill workers of what was then known as Girangaon. This potato dumpling (batata vada) placed inside a pav was quick to make, cheap (~10-15 paisa in 1971, and much convenient over the batata bhaji and chapati combination, which couldn't be eaten in overcrowded local trains.

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The preparation process is very easy. A few boiled potatoes are mashed and mixed with chopped green chilli and garlic, mustard seeds, and spices (usually asafoetida and turmeric). The mass is then shaped into a ball, dipped into gram flour batter and deep fried. The resultant fritter is served by placing inside a bread bun, accompanied with one or more chutneys and fried green chilli.

.

#worldvadapavday #vafapavday #vadapav #indianfood #snack #food #foodporn #foodie #instafood #foodphotography #foodstagram #yummy #foodblogger #foodlover #instagood #love #delicious #follow #like #healthyfood #homemade #dinner #foodgasm #tasty #photooftheday #foodies #restaurant #cooking #lunch #picoftheday #bhfyp

[gamehacksworld]

Slow-cooked lamb vindaloo pies

INGREDIENTS

2 Tbsp Vegetable Oil

2 Brown Onions, Finely Chopped

2 Tsp Yellow Mustard Seeds

1kg boneless lamb shoulder or leg, excess fat trimmed, cut into 3cm pieces

4 Tomatoes, Coarsely Chopped

1 Tbsp Brown Sugar

2 Fresh Or Dried Bay Leaves

1 Cinnamon Stick

80ml (1/3 Cup) White Vinegar

2 sheets frozen shortcrust pastry, just thawed

2 Sheets Frozen Puff Pastry, Just Thawed

2 Egg Yolks, Lightly Whisked

Bought tomato chutney, to servespice paste

5cm-piece fresh ginger, peeled, coarsely chopped

8 garlic cloves, coarsely chopped

2 long fresh green chillies, coarsely chopped

1 tbsp garam masala

2 tsp coarsely sweet paprika

1 tsp chilli powder (or to taste)

1 tsp ground turmeric

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Directions:

To make spice paste, place all ingredients and 2 tbs water in the food processor. Process until smooth, adding extra water 1 tbs at a time to help blend, if necessary.

Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and a pinch of salt. Cook, stirring occasionally, for 10 minutes or until softened. Stir in mustard seeds for 1 minute. Add spice paste and stir for 1 minute or until aromatic

Add lamb and cook for 4 minutes or until lamb just starts to colour. Add the tomato, sugar, bay leaves, cinnamon, vinegar and 60ml (1 ⁄4 cup) water. Reduce heat to low. Cover partially with a lid and simmer, stirring occasionally, for 2 hours or until the lamb is tender and sauce thickens. Season. Set aside to cool completely.

Preheat oven to 200C/180C fan forced. Cut each pastry sheet into 4 squares. Line eight 8cm (base measurement) pie tins with shortcrust squares. Trim excess. Fill with lamb mixture. Top with puff squares. Press edges together. Use a sharp knife to trim any excess pastry. Use a fork to press edges together to seal. Brush each pie with egg yolk and transfer to a large baking tray (depending on size of your oven and baking trays, you may need to cook in batches). Bake for 20 minutes or until pastry is golden. Serve with chutney.

[shehzadi]

rules: tag some people you’d like to get to know better

tagged by @ocdnatural kissing you kissing you kissing you and @somethinginthenightmp3 @venuspdf ty sahar ty kira !!!!!

fav colour: red!

currently reading: started annihilation by jeff vandermeer but i haven’t had the time nor the focus to properly get into it (have heard v good things from mutuals though!!)

last song: without me — eminem

last series: nothing new just rewatching suits

last movie: PK (aamir khan <3)

sweet/spicy/savoury: spicy (JUST had pani puri with the most killer green chilli chutney)

currently working on: university application 😵‍💫 everybody say inshallah

tagging @howljenkinsgf @brunetteg1rl @cordiformity @pinkfilm @thumbsagain @judestfrancismybeloved @knivesgf