[Khatta Meetha Full Movie English Torrent
Laurice Whack
Khatta Meetha Kaddu is a traditional semi-dry pumpkin curry, popular in North India, especially Uttar Pradesh. As the name suggests, it is a beautiful medley of sweet and sour flavours, with a mild spiciness. Also called Bhandarewali Kaddu Ki Sabzi or Pethe Ki Sabzi, this curry makes for a great pair with pooris, rotis and even dal-chawal.
The major ingredient used in the making of this curry is pumpkin, which lends its characteristic sweetish (meetha) taste to the dish. While the curry is typically prepared using the commonly found Indian red pumpkin, I have used butternut squash. There is also a bit of jaggery/sugar added in for extra sweetness.
This curry is traditionally made using mustard oil, and is tempered using whole spices like mustard, kalonji (nigella seeds), methi dana (fenugreek seeds), zeera (cumin seeds) and saunf (fennel seeds). It is usually garnished with kasoori methi and finely chopped fresh coriander.
Check out my recipe for Parangikkai Poriyal, Tamil-style pumpkin curry where I have used butternut squash instead. In this post, I have also outlined how to cut and prep a butternut squash. I use the vegetable in dishes from Tamilnadu like Avial and Parangikkai Rasavangi, as well as in Kerala-style Kootu Curry and Mathan Erissery.
4. Now, add in the cubed butternut squash, followed by a little salt and red chilli powder. Add the turmeric powder. Mix well. Add in a little water to the pan, about 1/4 cup. Reduce the flame to medium.
5. Cook covered on medium flame for 6-7 minutes or till the squash is almost completely cooked. You will need to uncover the pan intermittently to check on the done-ness, and add a little more water if needed. Stir intermittently to prevent sticking to the bottom of the pan. Cook till the squash is cooked through, but not overly mushy.
8. Cook uncovered on low-medium flame for 3-4 more minutes or till the squash is completely cooked and gets a little mushy. Splash a little water if required. Switch off gas when done. Make sure all the water has dried off, and you have a semi-dry sabzi.
6. Splash water as needed while cooking the sabzi, but do not add too much. Add just enough water to help cook the sabzi, but do not make it overly mushy either. The Khatta Meetha Kaddu is supposed to be a semi-dry sabzi.
This sweet and sour green chilli pickle recipe is one of the easiest and quickest pickles you can ever make. It is an instant pickle and does not have a long shelf life. I am a very cautious cook especially while making pickles and take all the precautions required during the pickling process. But while making this sweet green chilli pickle, you need not worry since it is an instant type of pickle. Its almost like you are making an everyday sabji or curry. You need to finish the pickle within 4 to 5 days even if it is refrigerated. It is so good that it will not last long. In my home, we finish it in less than 3 days. ?
Khatta meetha mirch ka achar is one of those quick fix culinary treats to perk up your spirit on a dull and uninspiring day. It is all about a balance of flavors in this pickle. It has a distinctly tangy flavor with pronounced sweet notes and a subtle whisper of spice. You can eat it with chapati, paratha, stuffed parathas like aloo paratha, phulka and tea time snacks like mathri.
It all depends on the variety of green chilies you use while making khatta meetha mirch ka achar recipe. Choose fresh, plump green chilies with no bruises. Choose green chilies that have moderate heat like Bhavnagri or Athana varieties. Do not use the thin, dark green variety which usually is very hot.
Mustard oil is best for this pickle but you can use any cooking oil except olive oil.
Tamarind and jaggery are essential ingredients. The green chilies need to simmer in a mixture of spiced tamarind and melted jaggery which elevates the flavor of the green chilies. As the green chilli pickle cools and rests for a couple of hours, the flavors develop.
All you pickle lovers out there, trust me and give this khatta meetha mirch ka achar a try and come back to thank me. I am so sure you will love it. Vegans, you should give it a try. If you do, please share your feedback and pictures of the sweet and sour green chilli pickle in the blog comments or on social media. Would love to see them. You will find me on Pinterest, Facebook, Twitter, Google Plus and Instagram.
Pani puri is by far Rhut and my favorite Indian street food! Pani pur aka golgoppa is a puffed fried semolina crisp filled with potato filling and various water flavors. You fill it and shove the whole thing in your mouth for a burst of flavor and texture! Elara is finally big enough to eat an entire pani puri in one go, and I had an excess of cilantro and mint in the garden, so I decided to make my own pani puri water!
I usually buy my puri from the Indian store and toast them at 350F for 4-5 minutes to crisp them up! You can totally make them at home, but to be honest, with the amount of pani puri we go through in one sitting, it would take forever for me to make.
The most traditional pani is thikki pani, or spicy cilantro and mint water. You can blend the mint, cilantro, ginger, and all the spices into a paste and then freeze the paste in ice cubes for future use. This is a great way to use any excess mint and cilantro from your garden! I like to amp up the mint flavor with dried mint and refrigerate the water overnight to infuse the spices into the water.
Another pani puri water is khatta meetha pani, which means sour and sweet water. This water is made from a tamarind base, which gives it that sourness. I love mixing this with the thikki pani puri water for a 50/50 spicy, sweet and sour combo!
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