Garlic Chilli Chutney Recipe

Garlic Chilli Chutney—How to Make It with Step-by-Step Photos and Video.

Garlic Chilli Chutney is a fiercely hot and tangy sauce, 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 flavourful and aromatic sauce but to make this sauce first has to be acted upon over these safety rules.s 

                                      

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!

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! 

Facebook

Instagram

Pinterest

Youtube

             

                                                                  

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                

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

Remove the skin of the whole garlic clove.e

                         

In a blender jar put peeled garlic with spices and blend them till turn the smooth texture.re 

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

Saute the mixture on low flame till the rawness disappears.

Take it out in the bowl/bottom.e

                                       

                               

Now garlic sauce is done to serve

with kebab, cutlet, pakora, samosa, and aloo paratha It's rapidly replacing ketchup

                                           

You could use this chutney for a week under refrigeration.

                     

Aloo Raita Recipe

                                                                                          

Aloo Raita Recipe || Potato Raita || How to Make Aloo Raita Recipe with step-by-step photos and video                                                          

Aloo Raita or Potato Raita is simple, delicious, and easy raita. it is made with boiled potatoes, yogurt, spices, coriander, and mint. a perfect side dish recipe for Biryani, Pulao, or any Rice-based dish.

This summer when I don’t feel like spending time in the kitchen. right there I would like to prepare a quick and easy meal for our dinner and lunch. so here I choose an easy and quick side dish aloo raita with my yellow rice. literally, this was an amazing combination when I started to eat. even this raita goes well with chapatis and Paratha

                                                              

My Latest Aloo Raita Recipe:

I shared also some of the other raita on my blog like the most popular Zeera Raita, Veg Raita, Spicy Raita, and Baigan Raita or bhurta soon I will share Lauki Raita as well

Simple to make, Aloo Raita gets ready in just 15 minutes. It is also a great way to use up any leftover boiled potatoes sitting in your fridge. So, don’t wait for long, if looking for an interesting side dish, make this Aloo ka Raita and serve it along with your everyday meals

                                                                                   

                                                                       

What is Aloo Raita?

Aloo raita is generally a side dish menu with rice, roti, or paratha. that enhances the taste buds due to being flavourful besides it is also a great source of calcium, vitamin D, and iron.

This raita is made with potato, yogurt spices, and herbs lastly, this Raita is tempered with cumin seeds, dry red chilies, and curry leaves in oil, it surely enhances the taste even more.

The tempering is optional, you can serve it without tempering too.

You Might Like this:

Green Raita

Dahi Chutney

Garlic Mayonnaise

Cheese Sauce

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

Facebook

Instagram

Pinterest

Youtube

         

Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

             

Boil the potatoes and grate them    

Dry roast red chilies and black peppercorn on low-medium flame and then grind them in a powder form

        

Whisk the yogurt by adding salt

               

        

Add ground roasted spice powder to the beaten yogurt and

mix very well

                            

                         

Next, combine boiled and grated potato, coriander, and green chili with the spiced yogurt

                                       

Stir to mix until everything is incorporated 

    

In a pan add some oil and heat it, crackle cumin and curry leaves for a minute

                                             

Pour over the raita

                                                                  

Aloo raita is done

                                             

Aloo Raita is ready to serve with Rice, khichdi

                                                   

                 

Roasted Baingan Aloo Curry Recipe

                                                                             

Roasted Baingan Aloo Curry Recipe  || Eggplant Potato Masala || How to Make Roasted Baingan Aloo Curry With Step-by-Step Photos and Video...

Roasted Baingan Aloo Curry is a delicious and flavorful vegetarian recipe. The combination of eggplant, tomato, garlic, and green chilies is roasted on a grill or stovetop until it becomes aromatic and tender. After roasting, the ingredients are mashed and cooked with spiced masala separately. Once mixed well, the dish is simmered to perfection, making it ready to serve.

I have also shared another version of Achari Baingan Aloo and Baigan Bharta in my previous blog post, which you can visit for more variations. This roasted baingan aloo curry goes with chapattis and Naan

For detailed recipes step by step watch my video.

                                                                

My Latest Video Roasted Baingan Aloo Curry:

I love eggplant in every form. Whether it’s made curry-style, Katla-style, bharta, or fried with besan, I like them all! What’s your favorite way to eat eggplant? I would love to know.

Recipe Note:

1. To roast eggplant, tomatoes, and chilies, use a grill or stovetop grill instead of roasting them directly over a gas flame, as this can be harmful to your health. Roasting them over a wood or charcoal fire is a safe alternative and also adds a delicious smoky flavor.
2. For this recipe, use small, seedless brinjal for better flavor.
3. If available, you can use seasoned purple, green brinjal, or even white baingan.
4. Using mustard oil will enhance the taste of roasted aloo baingan curry

                                        

You Might Like These:

Mooli Patta Chutney

Gobi Aloo

Fried Matar Masala

Aloo Matar Curry

Kadhi Kofta

Have you tried Roasted eggplant Potato Curry feel free to follow me on social media to stay up-to-date on my latest culinary creations?

Facebook 

Instagram

Pinterest

Youtube 

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                                

First, make slits on the eggplant so it roasts more easily and quickly. Then, place some peeled garlic cloves in the slashes of the eggplant.

                                    

Heat your grill or stovetop to a suitable temperature. I placed the eggplant, green chili, and tomatoes on the grill.

                                                       

Next, begin roasting the vegetables by flipping them over on a low to medium flame. Keep roasting until they become soft and tender. Keep roasting until becomes soft and tender 

 

Here I prepared some onion, green chilies, garlic, and potatoes after that washed them.

                                                                 

Once the veggies are well roasted, remove them from the grill. Next, peel and mash them thoroughly.

                                             

In a pan/wok add cooking oil and heat it then fry potatoes cubes for around 3-4 minutes over medium flame.

                                                                            
                                                                            

In the same pan, add oil along with cumin seeds and fenugreek seeds. Let them crackle for about a minute, then add chopped onions, green chilies, and garlic to the oil.

                                                                        

Sauté the onions for 2 minutes, then start adding the powdered spices: red chili powder, turmeric powder, chili flakes, black pepper, and salt.

Add a little hot water, mix well put the lid on, and cook the masala until the oil separates. 

                                         

Once that happens, add the pre-fried potatoes and fresh curry leaves. Stir to mix well.

                                                                  

Next, add the roasted mashed vegetables to the masala and continue mixing over medium-low heat. 

                         

If you prefer a little gravy in the curry, you can add half a cup of hot water, though this is optional. Otherwise, the authentic roasted baingan aloo curry typically doesn’t require any additional water. 

Once it starts bubbling, turn down the flame and simmer the baingan aloo curry for about 10 minutes.

                                                         

Roasted aloo baingan curry is ready to serve

 

Transfer to the serving bowl. 

                                         

Serve with chapattis,naan , and rice.

                                                        

                    

Lauki Kabab Recipe

                                                                          

                                  

Lauki kabab | Bottle Gourd kabab || How to Make Lauki Kabab With step-by-step photos and video....

Lauki Kebab is a simple, spicy, and easy veggie recipe. This lauki kabab is prepared with a few ingredients. It is crispy and delicious with an amazing taste. I couldn’t resist sharing this recipe with you all.

This recipe actually belongs to my grandmother. My father grew up eating these kababs, and I did too. My mother learned this recipe from my grandmother, and I have watched both of them cook these kebabs while growing up. It's a simple recipe that requires common spices found in any kitchen."

                              

My Latest Video Lauki Kebab Recipe:

I love these kebabs with hot parathas and I can have them anytime in the day.  My brother likes these kebabs best and prefers to eat vegetarian dishes.

There are two methods used to make these lauki kababs, but this is another one which as per my calculation, is the best one

Usually, people cook lauki with chana dal (Bengal gram) by adding the same spices of Shami Kebab and then grinding and making kababs, but I made kabab by grating raw bottle gourd and then adding some spices along with gram flour 

Gram flour works as the binding agent to make kabab. You can also add rice flour instead of gram flour or can use both flours in making lauki kabs.

So, let's begin with step-by-step photos. 

               

For more Tasty, Similar Recipes:

Pav kabab

Cabbage vada

Gola kabab

Shami kabab

Resha kabab

Fish kabab

Mince aloo cutlets

Macaroni cutlets

Mutton potato chops

Peshawari chapli kabab

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

Facebook

Instagram

Pinterest

Youtube                     

   

                                                   

Like Our Videos? Then, do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                                                            

To make lauki kababs, firstly, peel and rinse the bottle gourd, then grate it. Transfer all grated bottle gourd to the muslin cloth to squeeze the lauki very well. Squeeze the bottle gourd as much as you can through a muslin cloth or strainer

Put the squeezed grated bottle gourd into another mixing bowl

                                       

Dry roast cumin and coriander seeds on low flame for a minute, then coarsely crush them together in the mortar and set aside.

                       

Prepare all the veggies that will be used in this recipe.e

                           
                                                                       

Combine all spices and chopped veggies with the squeezed lauki. Stir until everything is mixed well.ll

                      

                               

Now add gram flour to the lauki mixture. Keep mixing the lauki mixture with gram flour until it comes into the dough foam. Gram flour quantity isn’t fixed at all; this depends on the lauki mixture and how much flour is absorbed

Once the mixture is turned into dough, the foam

                               

                                                                        

                                 

Divide the equal portion of the kabab dough.

                     

The size and shape of the kabab depend on your choice.e

                                

Prepare all the lamb kebabs and place them on the plate.

                                     

Heat the oil on the griddle/skillet or frying pan, add a little oil, and spread the oil over_Arrange 3-4 kababs on the heated griddle. And fry them on the medium flame

After 3-4 minutes, flip these kababs with the help of the spatula

                                

Cook the other side of the kababs for another 3-4 minutes till a nice golden brown color. Flip the kababs a couple of times till they are golden evenly.

                               

Once done

                       

                                                 

Place all kababs on a paper towel to remove excess oil.

                                   

Transfer all kebabs to the serving tray. Kababs are ready to serve. Serve hot with paratha or mint chutney.