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Garlic Chilli Chutney Recipe ( Lehsun Laal Mirch 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 with some basic spices. It has more flavor and effectively enhances the taste of any food. This is a side dish for 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 from the whole garlic cloves.

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

Take a saucepan and 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.

Fried Bhindi Bhujia Recipe

Sana Rasheed Add Comment

Fried Bhindi Bhujia | Masala Bhindi || How to Make Fried Bhindi with step-by-step photos and video

I added a video of another fried bhindi version in this post. Hopefully you all enjoy watching my other effort.

Fried Bhindi is a spicy fried bhindi bhujia, and it is one of the best side dishes. It is also the easiest and most tasty recipe that is my own family’s version. My mother used to cook it with dal rice, and it is great as a side dish with the combination of dal roti and khichdi.

I just learned this amazing,g tasty fried bhindi bhujia from her. One more thing I would like to share with all is that when I was little, first of all, I would like to share, I was a non-vegetarian person.

I never liked to eat ladyfingers or any other type of veggie, whether it was made in any form, but my mother used to force me to have this.t I always clearly refused her. Then my mother became so tired and left, saying, " You should also include veggies in your diet

One day she cooked fried bhujia and went to offer to pray; then I went off into the kitchen and just picked one slice of this. Then I remained surprised after having one piece of this delicious bhujia, so yummy and mouthwatering :) Since then, I started eating veggies :)

Bhindi can be made in many ways;s it can just be fried in several ways and also made into curries in several different ways, and it is mostly used to make different kinds of fried varieties or curry varieties. It is never used in combination with other vegetables,s and it is only combined with potatoes rarely

This yummy fried bhujia is prepared with some basic seasoning and tomato, a quick and easy side dish

Note: the ladyfinger bhujia is cooked only with extra oil,

Water won't be added to this recipe

Hardly takes 15 minutes to make this quick recipe as another vegetable.

My Latest Video Bhindi Fry Masala Recipe :

Important points to remember while making bhindi:

Bhindi, also known as lady's finger, is a very sticky vegetable that can become difficult to handle while cutting or chopping. To avoid excessive stickiness, it is important to follow these steps

Wash the Bhindi: Begin by washing the bhindi thoroughly

Dry the Bhindi: After washing, wipe it with a cloth until it is completely dry and free of moisture. This step is crucial to prevent stickiness during cooking.

Trim and Chop: Next, chop off the head and tail of the bhindi. Then, slice it into the desired pieces. If you cut bhindi or lady's finger directly after washing, without drying it first, the entire curry or sabzi will turn out sticky. Keep these tips in mind when preparing bhindi to ensure the best results!

If you have tried this Fried Bhindi Recipe, 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 follow and subscribe to us on YouTube for the latest Recipe Video updates.

Take all the ingredients and prepare them all

In a pot, pour oil and heat it

Then put chopped bhindi, onion, and green chilies in the pot

Now add powdered .spices

Stir to mix them well and then add tomato
Mix it further and cover it; let it cook over the low-medium flame for 15-20 minutes, and keep stirring occasionally.

Now bhindi bhujia is ready to serve with dal chawal (rice, bagara rice, and chapati.

Simple Arbi Fry Recipe ( Taro Root Fry )

Sana Rasheed Add Comment

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 it always tasted very good. An interesting fact about me is that I didn’t eat ladyfingers or taro root during 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 Alhamdulillah, now I'm extremely fond of eating bhindi (lady-fingers) and arbi (taro root). Especially fried 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 is a super simple recipe where arbi is fried with spices in a large quantity of oil. And it isn’t used with 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 and cilantro.

For the best result, follow my detailed step-by-step photos, 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 nutritional 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 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.

Chilli Garlic Tomato Ketchup Recipe ( Tomato Ketchup )

Sana Rasheed Add Comment

Chilli Garlic Tomato Ketchup | Tomato Ketchup || How to Make Chilli Garlic Tomato Ketchup with step-by-step photos

Chilli Garlic Tomato Ketchup is a sweet, tart, totally addictive dipping sauce that is so easy to make at home. Use it for fresh or fried spring rolls, wontons, or grilled meats, kebab pakora, and sandwiches. Barbeque. Without ketchup, all those meals remain incomplete. If you have this fact, then you must prepare this chili garlic tomato ketchup within a very low budget and can be stored in a clean bottle for the Ramadan and Eid season. So let's begin.

If you have tried this Chili Garlic Tomato 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!

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

Blanch the tomatoes in hot water for a minute, then remove the skin from the tomatoes.

In a large pot, put peeled tomatoes along with onion and garlic cloves, bring them to a boil, and cover the pot until the vegetables are soft.

Blend the tomatoes until smooth paste, tie in a muslin bag with bay leaves, celery seeds, mustard seeds, peppercorns, and a cinnamon stick.

Now transfer the tomato puree to another large-sized cooking pan, then put a muslin bag in the tomato paste/puree. Bring it to a boil slowly on low to medium-low flame, and simmer the tomato puree for 1 hour, keeping it stirred occasionally.

Constantly keep stirring by adding sugar, vinegar, and red chili. Stir in food color to combine well and simmer until it begins to thicken. Discard the spices in the muslin bag. Now add salt to the mixture and simmer until the desired consistency is reached.

Let it cool down completely, then shift the prepared ketchup to the glass bottle, close the bottle cap tightly, and store it in the refrigerator for a month.h

Garlic Chilli Chutney Recipe ( Lehsun Laal Mirch Chutney )

Fried Bhindi Bhujia Recipe

Simple Arbi Fry Recipe ( Taro Root Fry )

Chilli Garlic Tomato Ketchup Recipe ( Tomato Ketchup )

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