Yummy Traditional : Main Course
Showing posts with label Main Course. Show all posts
Showing posts with label Main Course. Show all posts

Garlic Chilli Chutney Recipe | Lehsun Chutney


chilli-garlic-sauce-with-step-by-step-photos

Garlic Chilli Chutney | Lehsun Chutney with Step-by-Step Photos and Video.

Garlic Chilli Chutney is a fiercely hot and tangy sauce. A straightforward and simple sauce is prepared with garlic, dry whole red chilies, along some basic spices. It has more flavor and effectively enhances the taste of any food. This is a side dish of any snack items.

This homemade chili garlic sauce recipe packs all the same fiery flavor as the spicy condiment found at restaurants.
Making your chili garlic sauce allows you to adjust the flavoring, adding sweetness to offset the heat or additional vinegar to bring out another dimension. This is a very flavorful and aromatic sauce, but to make this sauce, first, these safety rules must be followed. 
                                      
chilli-garlic-sauce

My Latest Garlic Chili Chutney:



Precaution Tips:
  1. Peppers, even dried ones reconstituted in water, contain oils that can burn sensitive skin. These oils don’t wash off easily, which means once they’re on your hands, it’s only a matter of time before you rub your eye or nose and wind up in tears.
  2. So, wear a pair of powder-free nitrile gloves or, if you don’t have any, slather your hands with butter before you begin working. The butter will act as a barrier between your skin and the peppers’ oils, which will come off your hands when you wash them.

Protect Your Eyes and Mouth, Too
Consider eye protection. This isn’t just about the occasional pepper squirting directly at your eye, which is a definite risk when you’re working with a pound of them. It’s also to protect you from the danger of forgetting that you’re working with hot peppers and rubbing your eye — you’ll poke your glasses instead.

Breathe through your mouth.
I learned this the hard way: when you’re standing over your food processor whirring a pound of chili peppers, they are going to be fumed. Lots of fumes. Taking a deep breath through your nose at that point might clear your sinuses momentarily, as it did mine.
Then it will produce an incredible burning pain that will lead to congestion like you’ve never known before. Protect yourself by breathing through your mouth!


chilli-garlic-sauce

Use Milk to Banish the Burn
If you’ve ignored all of the tips above and wind up with burning hands, whole milk will ease the pain. MythBusters put a variety of treatments for pepper burns to the test and found that whole milk works best, whether applied to the skin or guzzled down after eating something spicy.
Hopefully, these tips haven’t scared you off because this recipe is simple to make and incredibly delicious, whether you use dried peppers or fresh ones.

If you have tried this Chilli Garlic Chutney, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen! 

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chili garlic chutney


To make this recipe, firstly, we soak the dry whole chilies in warm water for an hour.
                       
soak-the-whole-red-chillies-in-warm-water

Remove the skin of the whole garlic clove.
                         
peel-the-garlic-cloves

In a blender jar, put peeled garlic with spices and blend them till they turn into a smooth texture. 

blend-garlic-and-chillies

Take one saucepan to add 1 tbsp of oil. Heat the oil and pour all the garlic mixture into the saucepan.


Sauté the mixture on a low flame till the rawness disappears.



Take it out of the bowl/bottom.
                                       
take-the-out-of-the-jar
                               
Now the garlic sauce is done to serve
With kebabcutletpakorasamosa, and aloo paratha, it's rapidly replacing ketchup

                                           
serve-chutney-with-snack

You could use this chutney for a week under refrigeration.
                     


Dahi Chutney Recipe | Spiced Yogurt Dip

                                                                   
dahi-chutney-recipe-with-step-by-step-photos


Dahi chutney | Dahi ki chutney | Spiced Yogurt dip With step-by-step photos 

 

Dahi chutney is a spiced and flavored yogurt sauce made with a few basic spices and herbs. It is popular as a side dish with biryani and pulao or as a dip with fried fish and fried chicken.

 

This chutney resembles green raita chutney. It is an excellent condiment or a dip for most Pakistani snacks or deep-fried fritters. The taste of this chutney is a combination of mild and spicy tastes with a mint flavor.

                                    

dahi-chutney-recipe

 

Additionally, I have already shared green raita chutneyquick spicy raita, and cumin raita on my blog. This is another easy and simple version of Dahi chutney. This yogurt chutney can work with boondi, Dahi bhale, and chana chat.

 

For the best result, follow my detailed step-by-step photo

instructions and tips above the recipe card

                                                           
                                                                     
dahi-chutney


Recipe notes:

  1. I used homemade yogurt for this recipe, and I would like to strongly recommend the same for this recipe
  2. Having said that, if you are running short of time, then you can use store-bought yogurt
  3. For additional ingredients, I used milk instead of water. milk maintains the yogurt taste,e whereas water has s thin consistency and lowers the taste of yogurt
  4. I have just used a few leaves of mint to bring the mint flavors into the chutney. Don’t use coriander or a large amount of mint, as Dahi the chutney will become like a green raita chutney.

  

For more similar recipes:

Bun kabab chutney

Pav kabab chutney

Hot red chili sauce

Chilli garlic sauce

Aloo chutney

 

If you have tried this Dahi Chutney, then don’t forget to rate the recipe. You can also follow me on social media

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yogurt-sauce


Combine green chilies, mint leaves, and milk in the grinding jug.

                      

combine-all-ingredients-in-grinding-jug


Blend them together very well. 

                             

smooth-paste


Next, take a mixing bowl to add yogurt.

                          

add-yogurt-in-the-bowl



Whisk it for 2-3 minutes with the help of a handwhisker.

                                       

whisk-the-yogurt


Add cornflour to the beaten yogurt and mix until you get a smooth texture in the yogurt. 


                       

add-cornflour-to-the-yogurt


Cornflour brings smoothness to yogurt.

                                  

smooth-texture


Next, add garlic powder. Cumin powder, black pepper powder, and salt

                             

add-spices-to-the-yogurt

Whisk smooth, making sure the yogurt blends well with spices.

                             

mix-spices-with-yogurt

Lastly, pour the milk mixture with spiced yogurt.

                    

pour-spice-mixture-to-the-yogurt



Stir to combine them.

                                 

stir-to-combine-well


Dahi chutney is ready.

             

dahi-chutney-is-ready


Finally, serve Dahi chutney with different meals and cutlets.



                         
chutney


Besan Ki Roti Recipe | Chickpea Flour Roti

besan ki roti with step  by step photos and video



Besan Ki Roti | Chickpea Flour Roti | How to Make Besan Ki Roti with step-by-step photos  

Besan Ki Roti is a spicy traditional flatbread, which is a quick and easy Pakistani flatbread, tasty and soft, it can be eaten with curry or you can enjoy it at any meal or make them for a party or get together, I have customized this besan ki roti (flatbread)by mixing gram flour (besan)with some wheat flour.
This mixed flour version is much easier to make, healthier, and lighter on the tummy.y

                                         
besan ki roti



Gram flour is considered a heavier flour to digest, hence eating pure gram flour rotis at times makes you feel extremely heavy or overfull. To enhance the taste are added onion, green chili, coriander leaves, dry pomegranate seeds, and whole coriander
Besan roti is served with garlic sauce, raita, and curry(salan)
I often cook this roti in the winter season, and have it with chutney or curry easy to make, so let’s begin

If you have tried this Besan ki Roti, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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besan ki roti


To prepare this recipe, first take all the ingredients and prepare all the veggies.
            
ingredients-for-besan-roti


Put whole spices like coriander and cumin seeds, pomegranate seeds, and black pepper corns, dry roast them on a low flame for 2 minutes, put them into a grinder jar, and grind to make a coarse powder. 

                           
dry-roast-whole-spices-and-then-grind


In a bowl, add gram flour with wheat flour, turmeric powder, and salt, and mix them together. 
                                              
add-flour-and-gram-flour-with-spices


Then add spices, and stir to mix well.
                                              


Now, put baking soda along with chopped veggies.

                              
now-add-chopped-veggies-to-the-flour


And stir to mix well, then pour oil into the dry flour mixture.
 

                                       
mix-well-and-pour-oil


Mix them well until everything is incorporated., Now, pour a little water and mix it in a rotating motion from the center of a bowl outward until it forms a dough and cleans the sides of the bowl.
                         
mix-them-well-until-dough-is-formed


The dough seems to be sticky, knead it with some oil and flour.
                                  
knead-besan-dough-with-oil


Make a ball and put it back into a bowl, and keep it aside to rest for about 15 minutes.




Preheat the tawa (cast iron flat griddle) on medium flame, take some extra flour on a plate for dusting, Knead the dough again with oily hands for a minute, and roughly divide the dough into equal parts(ball size depends on how thick you want to make the roties), Place the ball of dough into flour and press flat, dusting on both size.
                       
make-a-balls-of-the-dough


Now place the ball of dough on a rolling board and roll out the chapati with the help of a rolling pin, about 5 to 6 inches in a round shape.

                                           
roll-the-dough-ball
                                             

Place the roti on a preheated skillet, and let it cook on low to medium flame. Once one side's little bubble starts bubbling, flip the roti, and turn over the other side. Keep the flame low to medium; otherwise, it will burn or remain uncooked inside.


place-the-roti-on-tawa
               
Cook the roti until light golden brown color on both sides; the roti is done.
                           
cook-the-roti


Now transfer to the tray or any other plate, and apply some butter or ghee to the cooked roti. Besan ki roti is done.
                       
apply-some-butter-on-roti
                    
Served it with garlic chutneyraita, and an onion slice                                           
                   
besan ki roti





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