Mini uttapam Vegetables stir fry with tamarind ginger chutney
Mini uttapam Vegetables stir fry with tamarind ginger chutney

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mini uttapam vegetables stir fry with tamarind ginger chutney. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

See recipes for Mini uttapam Vegetables stir fry with tamarind ginger chutney too. Stir Fry Collard Greens; Stir-Fry Arbi (Taro Root) Stir-Fry Cabbage Salad; Stuffed Bell Peppers (Stuffed Capsicum) Stuffed Karela (Bitter Melon) Sweet (Boundi) Boondi; Sweet and Sour Guava Curry; Sweet And Sour Tofu; Taco Samosa; Tamarind Chutney; Tawa Pulao Mumbai Style (Pav Bhaji Pulao) Thattai (Rice Crackers) Tomato Chutney; Tomato Chutney. Kundapur Vegetable: Vegetable cooked in a coconut milk and dry red chillies tempered with curry leaves and mustard seeds: Vegetable Vindaloo, Hot Ginger Chutney is a popular South Indian spicy chutney.

Mini uttapam Vegetables stir fry with tamarind ginger chutney is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Mini uttapam Vegetables stir fry with tamarind ginger chutney is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook mini uttapam vegetables stir fry with tamarind ginger chutney using 36 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Mini uttapam Vegetables stir fry with tamarind ginger chutney:
  1. Make ready for the uttapam batter–
  2. Make ready 1 cup rice
  3. Take 1/2 cup urad Dal
  4. Make ready 1/4 cup poha
  5. Make ready 1 TSP methi seeds/ fenugreek seeds
  6. Prepare 4-5 tbsp ghee to fry the uttapam
  7. Make ready for the tamarind chutney-
  8. Get 2 tbsp tamarind
  9. Make ready 1/3 cup chopped ginger
  10. Get 1 tbsp garlic
  11. Take 1 tsp salt or to taste
  12. Get 1/2 tsp red chili powder
  13. Get 1/2 tsp turmeric
  14. Get 4-5 tbsp oil
  15. Get 1/2 tsp mustard seeds
  16. Take 1/4 tsp methi seeds
  17. Get 1 big pinch hing
  18. Take 1 tsp urad Dal
  19. Make ready 10-12 curry leaves
  20. Get 2 dry red chillies
  21. Get 1 tbsp grated Gur/ jaggery
  22. Get For stir fry–
  23. Take 35-40 mini uttapam
  24. Make ready 2 tbsp oil
  25. Get 1 TSP mustard seeds
  26. Prepare 1/2 tsp urad Dal
  27. Get 2-3 red chillies
  28. Take 10-12 curry leaves
  29. Make ready 1/2 onion sliced
  30. Take 1/2 tomato cut into thin semi circles
  31. Make ready 1/2 capsicum sliced
  32. Get 1/2 carrot cut into matchsticks style
  33. Prepare 7-8 beans cut into diagonal sliced
  34. Prepare 1 TSP salt or to taste
  35. Prepare 6-7 roasted cashews
  36. Prepare 2 tbsp chopped coriander

Stir-fried Veg for Dosa filling Mint & Coconut Chutney Eggplant and minced vegetables mashed with fresh cilantro, chili pepper, onions and mustard oil. In the remaining oil, fry tamarind till it turns a little crisp (tamarind paste is not preferred for this recipe). Mix the beef with ginger, garlic, soy sauce and vinegar. Heat the oil in a wok or large frying pan and stir fry the onions until soft.

Instructions to make Mini uttapam Vegetables stir fry with tamarind ginger chutney:
  1. We will first soak the ingredients for the batter.
  2. Wash and soak the rice, Dal, poha and methi seeds for 7-8 hours. Once soaked grind them to a smooth batter using very very little water.
  3. Cover and leave the batter in a warm place to ferment for 10 hours minimum. This is how the batter looks after fermentation. See how much it has risen.
  4. Now add some salt and mix it well. If the batter is thick let it be that's how we need it. This batter can be used for idli and dosa too. To make dosas just thin down the batter a little. Keep the batter in the fridge untill you are ready to make the uttapam.
  5. For the chutney. Soak the tamarind in 2 tbsp of hot water for 2-3 hours. Then rub it nicely and remove all the pulp. We need a little more than 1/4 cup of pulp.
  6. Heat oil in a pan add chopped ginger. Cook on medium flame till ginger turns golden. Remove from heat. Save the oil and take out the ginger. Cool. Add ginger, garlic, red chili powder, salt, turmeric and tamarind pulp to a grinder jar and grind to a smooth paste.
  7. Heat the same oil in which we cooked the ginger. Add mustard seeds, methi seeds, urad Dal, red chillies, and curry leaves. Now add the ginger tamarind paste and Gur/ jaggery. Cook till oil is released and the mixture is thick. Chutney is ready.
  8. To make the mini uttapam heat a tawa and grease with ghee. Add the batter to an empty and washed milk packet. Cut the corner of the packet, and pipe out mini uttapams on the tawa.
  9. Let the uttapams turn golden on one side and turn and cook till golden brown on the other side.
  10. For the stir fry. Heat oil in a pan. Add the mustard seeds, urad Dal, red chillies and curry leaves. Add the onions and sauté until golden.
  11. Now add all the other vegetables and salt. Mix. Cover and cook till the vegetables are soft but not mushy. Add the roasted cashews.
  12. Now add the mini uttapams and coriander leaves. Mix well. Serve hot with tamarind chutney. Enjoy.

Add beef and continue to cook until brown. Add carrots and broccoli and cook until tender. Mix cornflour and water together and slowly add to the frying pan, stirring constantly until the sauce thickens. Cooking is just as creative and imaginative activity. Cooking requires the real passion rather than exact measurements.

So that’s going to wrap this up with this exceptional food mini uttapam vegetables stir fry with tamarind ginger chutney recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!