Keema Paratha, Dry Garlic Chutney and Masala Chaas

Ingredients

• 1 cup garlic cloves (peeled)
• 1 cup dry coconut (grated or thinly sliced)
• 12 pcs kashmiri red chilies (stems removed)
• 0.25 cup peanuts (raw, unsalted)
• 2 tbsp sesame seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp salt (adjust to taste)
• 0.5 tsp red chili powder (optional, for extra heat)

Instructions

1. 1

   Roast Ingredients Separately

   • Heat a heavy-bottomed pan over low-medium heat. Add the peeled garlic cloves and dry roast for 4-5 minutes, stirring occasionally, until they are fragrant and have light brown spots. Remove and set aside on a large plate.
   • In the same pan, roast the dry coconut for 2-3 minutes, stirring continuously until it turns a light golden brown. Be careful as it can burn quickly. Transfer to the plate.
   • Next, roast the peanuts for 4-5 minutes until they are crunchy and the skins begin to crack. Add them to the plate.
   • Roast the Kashmiri red chilies for about 1 minute until they become crisp, slightly darker, and aromatic. Add to the plate.
   • Finally, add the sesame seeds, cumin seeds, and coriander seeds to the pan. Roast for 1 minute, stirring constantly, until they release their aroma and the sesame seeds start to pop. Add to the plate.
2. 2

   Cool Completely

   • Spread all the roasted ingredients on the plate in a single layer. Allow them to cool down to room temperature completely. This step is crucial to prevent the chutney from becoming oily and pasty when ground.
3. 3

   Grind the Chutney

   • Once completely cool, transfer all the roasted ingredients, salt, and optional red chili powder to a grinder jar or food processor.
   • Use the 'pulse' function to grind in short bursts of 2-3 seconds each. Scrape down the sides of the jar between pulses.
   • Continue pulsing until you achieve a coarse, sand-like texture. Avoid over-grinding, which will release oils from the coconut and peanuts, turning it into a paste.
4. 4

   Store

   • Transfer the prepared dry garlic chutney to a clean, dry, and airtight container. It can be stored at room temperature for up to a month. For longer shelf life, especially in humid climates, store it in the refrigerator.

Ingredients

• 1.5 cup Curd (Plain, full-fat yogurt recommended)
• 2.5 cup Water (Chilled)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tbsp Mint Leaves (Freshly chopped)
• 0.5 inch Ginger (Peeled and roughly chopped)
• 1 pc Green Chili (Optional, adjust to taste)
• 1 tsp Roasted Cumin Powder
• 0.75 tsp Kala Namak (Also known as black salt)
• 0.5 tsp Chaat Masala
• 0.25 tsp Salt (Adjust to taste)
• 1 tsp Ghee (For optional tempering)
• 0.5 tsp Mustard Seeds (For optional tempering)
• 0.25 tsp Hing (Asafoetida, for optional tempering)
• 5 pc Curry Leaves (For optional tempering)

Instructions

1. 1

   Blend the Chaas Base

   • In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
   • Add the roasted cumin powder, kala namak, chaat masala, and salt.
   • Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2. 2

   Prepare the Tempering (Tadka - Optional)

   • Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3. 3

   Combine and Chill

   • Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
   • For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.