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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.

My Latest Garlic Chili Chutney:

Precaution Tips:

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.
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!

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.

soak-the-whole-red-chillies-in-warm-water

Remove the skin of the whole garlic clove.

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

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.

Now the 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.

Masoor Dal Recipe | Sabut Masoor Dal

Sana Rasheed Add Comment

Masoor Dal | Sabut Masoor Dal | How to Make Black Lentil Recipe with Step-by-step Photos

Masoor Dal is a spiced, tasty, tangy dal made from whole masoor lentil, or called Malka masoor dal. means of this "Queen of lentils" :) Like we call the mango as king of fruits
This whole masoor dal recipe is one of the easy and breezy deals I make at home with sabut masoor, which are brown-skinned lentils

Sabut masoor dal is very simple and easy to make, prepared with simple basic masala and then tempered with garlic, cumin, and dry red chilies (tempering) to give a wonderful flavor, this dal is not thin or thick but has a medium consistency, adding cream/butter is optional but it does enhance the taste of the masoor dal

But I didn’t add such kind of stuff due to facing health issues doctor strictly forbade using any oily thing you can put as a tadka dal as well and you can add spices as per your taste requirements, the consistency of the dal can also be kept thick or medium

If you are serving dal with rotis then you can keep a thick consistency in the dal, for serving with rice keep a medium or slightly thin consistency in the dal...

The masoor dal can be relished with rice,rotis, or paratha

Tips:

To prepare whole masoor dal firstly put lentils in warm/hot water for at least 2 hours
Properly soaked Malka masoor dal easily soften
Don’t add salt during cooking at the end salt is added to the dal otherwise it will be hard
For bringing a tangy taste to dal you can add either amchur powder, green tomato, or raw mango slices
Don’t add tamarind pulp to whole masoor dal
Dal taste will become bitter by adding tamarind pulp
For the best result put tadka of the butter/margarine instead of oil

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

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

Rinse and soak the sabut masoor dal in hot water for 2-3 hours

Put soaked dal in the pot with water either you add mango powder or green tomatoes, bring to a boil, and combine all spices powder to the masoor dal

Add a little oil to the dal and allow to cook for about 30 minutes, mix salt with the cooked masoor dal, and stir to combine well

Heat the oil/butter in the frying pan, put tadka ingredients into the oil, and let them crackle for a minute

Put tadka into the sabut masoor dal and immediately cover the lid to preserve the flavor of tadka

Now Transfer to the serving bowl/plate, Malka dal masoor is ready to serve

Serve whole masoor dal with boiled rice,rotis,pappur, fried green chili, and pickle

Hyderabadi Bagara Baingan Recipe | Khatte Baingan

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Hyderabadi Bagara Baingan | Khatte Baingan || How to make bagara baingan with step-by-step photos and video

Hyderabadi Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in rich masala curry. Hyderabadi baingan is a vegetarian dish as well as a side for Biryani, a pulao of Hyderabadi Indian cuisine.
Brinjal or eggplant foam is the main ingredient of this bagara baingan curry recipe, which uses the unique taste of the vegetable, blending it with spices to create a wonderful, versatile, and satisfying dish.

Bagara Baingan is cooked from fresh and small white eggplant is the best to make this curry, but if it isn’t available in your area easily, then you can make it from purple eggplants, eggplants are also known as Brinjal. In Pakistan, most people aren’t familiar with eggplant.

Brinjal is available in 3 colors: green, purple, and white. White and purple come in the winter season; the rest of the year, purple brinjal/eggplants are available in the market. So I am also using small purple eggplants for making bagara baingan.

The main ingredients are peanuts, coconut powder, white sesame seeds, poppy seeds, and tamarind pulp. These ingredients make them tasty, nutty, and delicious. Served as a side dish in Hyderabadi cuisine along with Biryani or with rice, Hyderabadi Baingan turns tasty because of the usage of peanuts, coconut, coriander powder, garam masala, cumin seeds, curry leaves, and tamarind.

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

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

Firstly, rinse thoroughly 4-5 eggplants and cut them vertically into two slits like a plus sign.

Soak them in the water pot and set aside.

Pour hot water into the small bowl/jug, then add tamarind for soaking for around an hour.r

Meanwhile, place a pan on the stove, heat it, then dry roast all the bagara spices. Keep roasting all the spices for 2-3 minutes on a low flame.

Cut the onion in half, then dry roast it with its peel.

In the grinding jar, put all the roasted spices along with the roasted onion. Add 2-3 tbsp water and coarsely blend them together.
Transfer the paste to a separate bowl. Then add spices to the paste, stir to mix them well keep aside.

Now, extract all seeds from the tamarind pulp.

Fill each eggplant with a ground spiced paste which we have already prepared. The remaining Masala paste was kept aside.e

Take another vessel, add ½ cup of oil, and heat it well. Put cumin seeds, mustard seeds, and fenugreek seeds, and let them crackle for a minute.

Note: In this recipe, the oil quantity is kept more

Then add the remaining masala paste to the oil, stir to mix well, and let it cook for 2-3 minutes, cover the lid on a low-medium flame.
Then add tamarind pulp to the bagara baingan masala paste

Bring it to a boil, then place all eggplants in the pot, cover the lid,
If needed, you can add ½ cup of water. Allow it to cook for 20-25 minutes on a low-medium flame.

Or until the oil is separated from the bagara baingan. Remove from the flame, and bagara baingan is done.

cook-bagara-baingan-until-oil-is-separated

And transfer to the serving dish . To serve with bagara rice, biryani, and pulao

Simple Arbi Fry Recipe | Taro Root Fry

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Simple Arbi Fry || Taro Root Fry || How to Make Arbi Fry with step-by-step photos and Video

Arbi Fry (taro roots) is a simple, easy, and delicious vegetarian dish that can be prepared within 20 minutes.

Arbi, for those who don’t know, is the Urdu name for the taro root. It has a subtly sweet taste and is often used in savory recipes in Pakistan.

Mainly, I learned this recipe from my mother, who used to make it with a very simple method, and the taste was always very good. An interesting fact about me is that I hadn’t eaten ladyfingers or taro root in my childhood. Whenever my mother used to cook, I didn’t eat at all.

But the first time I heard about both vegetables, I learned that they are so beneficial for bones. Since then, I started including these veggies on our menu. And Alhamdulilah, now I'm extremely fond of eating bhindi (lady-fingers) and arbi (taro root). Specially fry arbi or bhindi. I also have a FRIED BHINDI recipe on my blog.

My Latest Simple Arbi Fry:

This arbi fry is simpler with just a few ingredients, while the masala adds onion paste and spices.

Today, I am sharing one of my favorite ways to cook arbi. This simple arbi fry-it is a super simple recipe where arbi is fried with spices in a large quantity of oil. And it isn’t used to water at all.

The ingredients are pretty simple; I don’t add any onion, garlic, or tomato to this arbi fry. It is just the spices tossed with lemon juice and then finished with green chilies with cilantro.

For the best result, follow my detailed step-by-step photo, video, and instructions tips and video below.

Taro Roots Health Benefits:

Taro root is a vegetable used in a variety of cuisines around the world. It has a mild, nutty taste, starchy texture, and nutrition benefits that make it a healthier alternative to other root vegetables like potatoes. Taro root is commonly added to savory dishes or fried as a snack, but it can also add a creaminess and purple color to sweet recipes.

Taro is rich in nutrients that can provide important health benefits. A one-cup serving has a third of your daily recommended intake of manganese, which contributes to a good metabolism, bone health, and blood clotting.

Its high levels of vitamins can also promote healthy vision, skin, circulation, and immune system function.