Solapuri Peanut Chutney

This flavour-packed bhindi recipe uses the nutty and spicy kick of Aazol’s Solapuri Peanut Chutney to elevate the humble ladyfinger into a delectable dish.

Ingredients:

• 2 cups bhindi (ladyfinger), washed and cut into halves
• 1/2 cup besan (gram flour)
• 3 tablespoons Aazol’s Solapuri Peanut Chutney
• 2 tablespoons oil
• 1/2 teaspoon turmeric powder (haldi)
• Salt to taste
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon dhaniya (coriander) powder

Method:

1. Prepare the Bhindi:

• In a large bowl, add bhindi and sprinkle besan over it.
• Add 2 tablespoons of Aazol’s Solapuri Peanut Chutney and mix well until the bhindi is evenly coated.

2. Cook the Bhindi:

• Heat oil in a pan on medium heat.
• Add the coated bhindi and sauté for 5-7 minutes, stirring occasionally.

3. Season the Bhindi:

• Add turmeric powder, salt, red chilli powder, and coriander powder.
• Stir well to ensure the spices are evenly mixed.

4. Add More Flavour:

• Add an extra tablespoon of Aazol’s Solapuri Peanut Chutney for enhanced flavour.
• Cook for another 5 minutes until the bhindi is tender and slightly crispy.

5. Serve:

• Serve the bhindi hot as a side dish with chapati, paratha, or steamed rice.

Tips:

• Crispier Bhindi: Ensure the bhindi is completely dry before coating it with besan.
• Spice Balance: Adjust the quantity of Aazol’s Solapuri Peanut Chutney based on your spice preference.

This quick and delicious sabudana recipe is enhanced with the nutty-spicy flavours of Aazol’s Solapuri Peanut Chutney, making it a wholesome meal for any time of the day.

Ingredients:

• 2 cups soaked sabudana (tapioca pearls)
• 2 tablespoons oil
• 1 teaspoon jeera (cumin seeds)
• 2 chopped green chillies
• 2 tablespoons chopped coriander leaves
• 3 tablespoons Aazol’s Solapuri Peanut Chutney
• Salt to taste

Method:

1. Prepare the Tempering:

• Heat oil in a pan over medium heat.
• Add jeera and let it splutter.
• Add chopped green chillies and sauté for 1-2 minutes.

2. Add Sabudana:

• Add soaked sabudana to the pan and stir gently to mix.

3. Flavour with Peanut Chutney:

• Add Aazol’s Solapuri Peanut Chutney and mix well to coat the sabudana evenly.

4. Season and Cook:

• Add salt and chopped coriander leaves.
• Cover the pan and cook on low heat for 5-7 minutes, stirring occasionally, until the sabudana turns translucent and is cooked through.

5. Serve Hot:

• Transfer to a serving dish and enjoy this flavourful sabudana stir fry hot.

This recipe is a delicious blend of traditional sabudana with the bold and nutty taste of Aazol’s Solapuri Peanut Chutney, perfect for breakfast or as a light snack!

Enjoy these flavour-packed Cheese Stuffed Mushrooms, where juicy mushrooms are filled with a cheesy, spiced mixture and baked to perfection. The nutty crunch of Aazol’s Solapuri Peanut Chutney adds a delicious twist, making them an irresistible appetiser or snack.

Ingredients:

For the Filling:

• 1 small onion, finely chopped
• ½ capsicum, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons Aazol’s Solapuri Peanut Chutney
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ cup mozzarella cheese, grated

For the Mushrooms:

• 10-12 large mushrooms
• 1 tablespoon butter, melted

Method:

1. Prepare the Mushrooms:

• Gently clean the mushrooms with a damp cloth.
• Remove the stems and finely chop them. Set aside.

2. Prepare the Filling:

• Heat a pan and add 1 teaspoon butter.
• Sauté onions, capsicum, and garlic until soft.
• Add the chopped mushroom stems and cook for another 2 minutes.
• Mix in Aazol’s Solapuri Peanut Chutney, salt, and black pepper.
• Remove from heat and let it cool slightly.
• Mix in grated mozzarella cheese.

3. Stuff the Mushrooms:

• Preheat the oven to 180°C (350°F).
• Fill each mushroom cap generously with the prepared stuffing.
• Brush the tops lightly with melted butter.

4. Bake:

• Place the stuffed mushrooms on a baking tray.
• Bake for 12-15 minutes or until the cheese melts and turns golden.

5. Serve Hot:

• Enjoy these cheesy, nutty-stuffed mushrooms as a delicious starter or snack!

Indulge in this rich, flavourful appetiser with the crunchy, spicy goodness of Aazol’s Solapuri Peanut Chutney!

A delicious and flavourful way to enjoy bitter gourd, balanced with spices and the nutty goodness of Aazol’s Solapuri Peanut Chutney.

Ingredients:

For Preparing Karela:

• 3 medium karelas (bitter gourds)
• ½ teaspoon turmeric powder (haldi)
• ½ teaspoon salt

For the Masala:

• 2 tablespoons besan (gram flour)
• 2 tablespoons oil
• ½ teaspoon cumin seeds
• 1 medium onion, chopped
• 1 small tomato, chopped
• 1 teaspoon grated ginger
• 1 green chilli, chopped
• 2 tablespoons coriander leaves, chopped

For the Spices:

• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ½ teaspoon garam masala
• ½ teaspoon salt (adjust to taste)

For the Final Touch:

• 1 teaspoon sugar
• 1 tablespoon Aazol’s Solapuri Peanut Chutney

Method:

1. Prepare the Karela:

• Peel the karela and remove the seeds.
• Cut into small pieces.
• Sprinkle turmeric powder and salt.
• Keep aside for 20 minutes to reduce bitterness.

2. Roast the Besan:

• Dry roast the besan in a pan until fragrant.
• Keep aside.

3. Cook the Karela:

• Heat oil in a pan.
• Add cumin seeds and let them splutter.
• Add chopped onions and sauté until golden.
• Add karela pieces and stir-fry for a few minutes.
• Cover and cook on low heat until karela softens.

4. Prepare the Masala:

• Add chopped tomatoes, ginger, green chillies, and coriander.
• Mix well and cook until tomatoes turn soft.
• Add turmeric powder, red chilli powder, garam masala, and salt.
• Mix everything well.

5. Add the Finishing Touches:

• Stir in the roasted besan.
• Add Aazol’s Solapuri Peanut Chutney and mix well.
• Sprinkle sugar to balance the flavours.

6. Serve Hot:

• Enjoy with chapati or steamed rice.

A wholesome and flavourful karela sabji made even tastier with Aazol’s Solapuri Peanut Chutney!