Khatta Meetha Movie In Hindi Free Download In Mp4
Jemima Torguson
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.
These puffed lotus seeds are known as & Phool Makana.& They have a puffy exterior and have a popcorn-like texture. They have a very mild khatta meetha flavor. They are most commonly eaten during fasting, but can be dressed up with your favorite seasonings for a tasty snack.
This is the reason why the khatta-meetha snacks from across India that we do have are a true testament to the culinary expertise of all Indians, especially those roadside vendors who make the best of these snacks and the home cooks who recreate them perfectly at home. Here are 10 such delicious, khatta-meetha snacks from across India that you must try this evening.
Pani Puri, also known as Golgappa or Phuchka in different parts of India, has to be at the top of the list! Traditionally, Pani Puri consists of hollow semolina or wheat shells filled with a mixture of spicy tamarind water, tangy chutneys, boiled potatoes, chickpeas, and sometimes even boondi and herbs. You are expected to devour Pani Puri in a single mouthful to experience the true explosion of khatta-meetha flavours in your mouth.
Everybody knows all about the yellow-hued Khaman Dhokla snack from Gujarat, but have you heard of Idada Dhokla? Also known as Khatta Dhokla, this white-coloured steamed snack is made with a soaked and fermented rice, urad dal and fenugreek seeds batter. Often layered with spicy and tangy chutneys and served with sweet chutneys, Idada Dhokla is a truly delicious khatta-meetha snack.
A speciality from Delhi, this snack is also made across India in various forms. Boiled and fried potatoes are usually tossed in spicy, tangy and sweet chutneys and served with a topping of sev and pomegranate seeds for the perfect Aloo Chaat. Often, curd is also added as a topping along with chaat masala and herbs to make this khatta-meetha snack even more delicious.
If you have tasted this khatta-meetha street food available in Chennai and across Tamil Nadu, then you know just how good a sweet-and-sour snack can get. Usually made with black or white chickpeas that are boiled, Sundal is prepared by tossing these protein-packed legumes with onions, chillies, coconut and topped with freshly squeezed lemon juice.
You can debate all you like if Sev Puri originated in North India or Maharashtra, but the fact remains that this khatta-meetha snack is a must-have and a single plate is never enough. Fried disks made of wheat flour are topped with boiled potatoes, chutneys, yoghurt, sev, pomegranate seeds and coriander leaves to create this incredible snack. Many people also choose to add chaat masala and red chillies to make this snack spicier.
The epitome of tok-jhaal-mishti or sour-spicy-sweet in Bengali, Jhalmuri is a street food beyond compare that is made at homes, sold on the streets and even on trains. This puffed rice snack gets its khatta-meetha flavour from onions, tomatoes, peanuts, coconuts, chillies and lemon juice. Often, the puffed rice is also tossed in roasted cumin powder or chaat masala for added flavours.
Uppu Urundai is a steamed snack from Tamil Nadu that combines sweet, sour and spicy flavours. Made with rice flour combined with mild spices, chillies, tamarind, jaggery and coconut, the doughy concoction is then shaped into balls and steamed to perfection. What adds to the khatta-meetha taste of this snack is the fact that it is served with coconut and other South Indian chutneys which intensify its flavours.
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