Mutabal Recipe - Arabian Egg Plant Dip by Mayelas Kitchen

Mutabal is a creamy delicious Arabian recipe. Most people take it as an Arabian dip. We eat it without any supporting dish. In desi style, you can use it as Raita. It is really healthy and its effectiveness (Taseer) is hot so you can eat it in winter and give it to you children. It will keep you active in cold. The best thing is that making it is really easy. 

Recipe Video

Preparation time: 5 mins

Cooking time: 5 mins

Ingredients

Eggplant / Brinja - 4 pcs - Baingan

Yogurt - 6 tbsp - Dahi

Tahnia Sauce - 4 tbsp 

Lemon Juice - 2 tbsp - Limu ka Rass

Olive oil - 3 tbsp - Zaitoon ka tael

Garlic Paste - 1 tbsp - Lehsan paste

Salt - Half tsp - Namak

Black pepper Powder - Half tsp - Kali Mirch Powder
Fresh Coriander - As required - Dhania

Making

First burn Brinjals/Eggplant on stove. Then peel of their skin and separate inner material in a bowl. You can see this process by clicking here.

Then mash inner material with fork or masher to make it smooth. After that add Yogurt and Tahnia sauce and mix it well. Now add all other materials and mix it well. Your Mutabal is ready to serve. Enjoy. 

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Vegetarian

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Mandi Chutney recipe by Mayelas Kitchen

Mandi Chutney / Sauce is specially made for our Original Yemeni Mandi Recipe to add another flavor to it, which already has several flavors. But i also love to eat this sauce without mandi, all alone due to its Chatpata taste. Making it is really easy and quick.

Preparation and ready time: 5 to 10 mins.

Ingredients

Fresh Coriander - 1 stack / Guchi - Taza dhania
Fresh Mint - 1 stack / Guchi - Taza Podina
Tomatoes with Skin - 4 pcs - Tamatar Chilka samait
Green chilies - 3 pcs - Sabaz Mirch
Red chili powder - half tsp - Laal mirch powder
Salt - 1 tsp - Namak
Garlic - 8 cloves - Lehsan

Making Mandi chutney

Making it is really easy. You will only need blender to make it.

Add Garlic, sliced tomatoes and green chilies in it. Blend them for 1 min. Make sure you do not blend them too much or turn them in to soft paste.

After that add Coriander and Mint in it along with spices and blend again. Here too you should not blend them completely in to soft / smooth paste. Original Mandi Chutney is granular and you can see the particles in it which do not effect your bite or make you uncomfortable. Your Sauce is ready. Enjoy.

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Yemen

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Imli Alu Bukhara Chutney | Tamarind & Plum Khatti Meethi Chatni

Imli Alu Bukhara Chutney is a universal chutney. The reason i called it universal is this that it can be used with almost anything. We use it mostly with Dahi Bharra but we even used it with our normal regular recipes to bring khatta meetha twist in the taste.

Preparation time: 5 mins
Cooking time: 15 to 20 mins

Ingredients

Tamarind - 500 gram - Imli
Dry Plum - 500 gram - Alu Bukhara
Black pepper powder - Half tea spoon - Kali Mirch Powder
Red Chili powder - 1 tbsp - Laal Mirch Powder
Salt - 1 tbsp - Namak
Sugar - 1 cup - Cheeni
Brown Sugar - 1.5 cup - Shakar
Water - 2 liter - Pani

Making Imli Alu Bukhara Chutney

Making this Chutney is really easy. Add all the above mentioned ingredients in a Cooking pot except Brown sugar and put them on stove to boil.

When it starts boiling then add Brown sugar and stir it. We boil it until we get it medium thick, Like not too thick not too thin but every one has choice of their own about this thickness. Now boil until you get your required thickness. After that just take it out in a container and let it cool. We recommend glass container as quality remains perfect and stable in it. Thats All.

Enjoy your Chutney.

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tamarind

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Afghani Chutney | Afghanistani Sauce by Mayela's Kitchen

 

Afghani Chutney is a Minty Sour Green Sauce which is famous in Afghanistan. It give boost to your other recipes and a burst of flavors in your mouth on every bite.

We mostly use it with Pakoras and this makes them Chatt Patta at the same time.

Only few ingredients are used in this recipe but make sure you follow the trick i have shared otherwise the taste can turn bad. So watch my video carefully and if your making it from the text then read it carefully. Enjoy. 

Watch Video of recipe

Preparation and ready time: 5 mins

Ingredients

Coriander …. Half stack sliced …. Dhania
Mint …. 2 stacks …. Podina
Green Chillies …. 2 pcs sliced …. Sabaz Hari Mirch
Desi Garlic …. 7 cloves sliced … Desi Lahsan
Vinegar …… 250 ml …… Sirka

Making Afghani Chutney

It is really simple. Put all above mentioned ingredients in the Blender and blend them. The thing you should take care of is just blend it in intervals otherwise the Afghani Chutney / sauce can go bad by becoming foamy.

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sour

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Sabaz Chutney recipe | Green Sauce by Mayelas Kitchen

 Sabaz Chutney recipe which means Green Sauce is named like this just because of the only green ingredients used in it. This sauce is Healthy, Refreshing and used with lot of other foods as a side dish. It can lower the impact of spicy foods on your stomach. It has various benefits and we have highlighted some in the video.

Preparation and Ready time: 5 mins.

Ingredients

Fresh Coriander …… 1 stack | gathi ……… Taaza Dhania
Fresh Mint ……….. 2 stack | gathi …… Taaza Pudina
Green Chillies ……. 4 pcs ………….. Hari Mirch
Water
Yogurt | Dahi for lite version
Salt | Namak as required

Making Sabaz Chutney

Take Mint and Coriander in equal ratio and add chilies with their seeds and blend them. The Sauce is ready. You can eat it like this or you can add it in Yogurt. You can use salt for taste.

To Store and Use

Just put the sauce in a container and freeze it. When you want to use it just take it out and put it in room temperature and let it melt. This will take time but if you are in a hurry then Grate that cube with grater and mix it in yogurt. Your Sauce will be ready in no time. Enjoy.

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yogurt

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