The Authentic Rajasthani Garlic Chutney | Garlic Chutney | Lahsun Ki Chutney |

Lahsun ki chutney | Garlic Chutney | How to make Garlic Chutney | You must have eaten many types of chutneys. But today I have brought you such a chutney (Garlic Chutney) which you can keep for many days. Today I have brought you the recipe of a special spicy and hot Garlic Chutney from Rajasthani and Haryana. You can make it (Garlic Chutney) in just 10 minutes. You can also eat garlic chutney with thepla. This is a chutney that can be eaten with any dish. Be it roti, pulao or paratha. So let's know the complete recipe of making Garlic Chutney.

Ingredients:

4-5 dry Kashmiri red chillies

6-7 garlic cloves

1/2 tsp coriander powder (optional)

1 tsp cumin seeds

2 tbsp lemon juice

Salt to taste

2-3 tbsp oil/ghee

The Authentic Taste of Rajasthan Garlic Chutney

Instructions:

First of all, keep the dry Kashmiri red chillies in 1 cup hot water for half an hour.

After half an hour, drain the excess water. Now take a mortar-pestle, add garlic cloves and dried Kashmiri red chillies and make a paste.

Now heat a pan, add 2-3 tbsp oil/ghee. Now add cumin seeds and let them crackle.

Now add chopped garlic and red chilli paste and mix well. Let it cook for 5 minutes.

After 5 minutes add coriander powder, salt as per taste and 2 tbsp lemon juice and mix well.

Now let it cook for 10 more minutes. Keep in mind to keep the flame of the gas low.

After 10 minutes oil/ghee will start separating from it. Now turn off the gas.

Now your garlic chutney is ready to serve. You can eat it anytime. You can eat it in the morning or evening with parathas or at lunch or dinner.

Note:

You can also skip adding coriander powder if you want.

To store it for a long time, let it cool down after making it and keep it in the fridge.

To make the traditional garlic chutney, use a mortar and pestle. If you don't have one, you can also grind it in a mixer.

You can also eat it mixed with sev puri, aloo puri, and bhel puri.

In rural areas, it is mixed with curd and eaten with bajra roti.

Also Read:

Mint Chutney 

Tamarind Chutney 

Dahi Chutney 

Maharashtrian Thecha

South Indian Special Coconut Chutney

Gujrati Methi Na Thepla Recipe | Methi na Theple | Methi ke Theple |

 Methi Na Thepla | Methi Ke Thepla | Methi Ke Paratha | Gujarati Thepla Recipe | Methi Ka Thepla Gujarati dish, which is so popular, people take it for breakfast or even take it with them when they have to go on a long journey. This (Methi ke Theple) is a dish that does not spoil for even 1 week. To make it, wheat flour is mixed with fenugreek leaves or some basic kitchen spices in balanced quantities. It (Methi ke Theple) is very easy to make, and I will outline the complete method to make it even easier.

Ingredients:

1 cup of fenugreek leaves, finely chopped

2 cups wheat flour

2 tbsp gram flour

Salt to taste

One pinch of asofoetida

1 tbsp green chilli,ginger-garlic paste

1/4 cup curd

1/2 tbsp sugar

1/2 tsp celery seeds

1 tsp sesame seeds

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp Dhaniya powder

1/4 tsp cumin powder

2 tbsp coriander leaves

2-3 tsp oil

Oil/ghee for coating the theplas

Gujarati Style Methi Na Thepla

Instructions: 

- First of all, take 2 cups of wheat flour in a vessel. Add 1 cup washed or finely chopped fenugreek, 2 tablespoons gram flour, half a cup curd 1/2 tbsp sugar and 2 tablespoons oil and mix well.

- Then mash sesame seeds and celery well with both hands and mix. Now add half a tablespoon of green chili and ginger-garlic paste.

- Now add turmeric powder, red chili powder, coriander powder, cumin powder and salt as per taste. Mix all the ingredients well.

- Now take one and a half cups of lukewarm water and knead soft dough. Apply 1 teaspoon oil on top and mash well and keep it for 10 minutes.

- Now after 10 minutes, mash the dough again well and make balls. Keep the pan to heat. Take a ball and start rolling it in the shape of a chapati. Keep in mind that it should neither be too thin nor too thick.

- Now put it on the pan and keep the flame low to medium.

- Cook it like this for at least 30 seconds. Then turn and fry for another 30 seconds. Now, apply oil or ghee on it and coat it. Fry for 10 seconds. Take it out in a plate.

- Now make all the theplas one by one using the same method.

- Finally, all the theplas are ready. Now serve them with hot tea in the morning. You can serve it with jeera aloo at lunchtime. You can also eat them with curd, raita, or garlic chutney.

Note:

- If you want to store methi thepla for a week, skip adding curd and add 2-3 tbsp oil instead. There will be no change in its taste even after storing it for a week.

- cIf you want to take it with you on a long trip, after making Methi thepla, let it cool completely and then pack it.

-You can also add jaggery powder instead of sugar. If you do not want sweetness in thepla, you can skip both ingredients.

Also read:

Aloo Paratha

Paneer Paratha

Onion Paratha

Cauliflower Paratha

Matar Paratha

Chana Dal Samosa | Mini Samosa | Chana Dal Mini Samosa |

Chana Dal Samosa | Mini Samosa | Chana Dal Mini Samosa | You must have eaten aloo samosas with potato stuffing many times, but today I have brought a recipe for you that is sure to be a hit. Today I have brought for you the chana dal samosa recipe which is very famous in Gujarat and Maharashtra. As delicious as they are to eat, they are equally easy to make. These samosas with chana dal and onion stuffing are ready in less than 50 minutes. You can make it (chana dal samosa recipe) for children's birthday parties and also for breakfast for guests. You can also eat it (chana dal samosa recipe) with tea in the morning. Let's learn the complete method for making a chana dal samosa recipe.

Ingredients:

2 cups all-purpose flour

Salt to taste

2 tbsp ghee

Water as needed for kneading

To make the filling mixture:

1 cup chana dal (soaked for 4 hours)

Half a cup finely chopped onion

Half cup poha (washed and lightly soaked)

1/2 tsp cumin seeds

1/4 tsp asafoetida

1/2 turmeric powder

1/2 red chilli powder

1/2 coriander powder

1/2 tbsp ginger-garlic paste

2 finely chopped green chillies

1/2 tsp dry mango powder

1/4 tsp chaat masala

Salt to taste

Coriander leaves for garnishing

Oil for frying

Chana Dal Samosa | Mini Samosa

Instructions:

- Firstly, take all-purpose flour in a bowl. Add salt to taste and 2 tbsp ghee and mix well. Add water as needed and make a soft dough. Now keep it aside for 10-15 minutes.

- Now drain the excess water from the 4 hours-soaked Hana dal. Now put it in a pressure cooker and add some salt and half a teaspoon of turmeric powder and cook till 2 whistles. After 2 whistles, let the pressure of the cooker cool down.

- Now to make the stuffing, first of all heat 1-2 tablespoons of oil in a pan. Now add cumin seeds and let it crackle. After the cumin seeds crackle, add asafoetida and ginger-garlic paste and fry lightly. Now it is the turn to cook the onions. Add half a cup of finely chopped onions and green chilies and fry till the onions become transparent. Do not fry it too much. Now add poha to it and fry lightly.

- Now it is the turn of spices, life is colorless without them. So now add red chili powder, coriander powder, dry mango powder and a little salt to it. Because while boiling the dal we have also added salt and turmeric powder to it. So we do not need to add turmeric powder to the onions.

- Now add boiled lentils, sprinkle chaat masala and mix everything well. Let it cook for 2 minutes. Add green coriander in the pan and mix, now turn off the gas. Keep it aside to cool.

Now, the method of making samosa:

- Now knead the dough we have made. Divide it into different parts. Now roll out all the rotis one by one.

- Now heat the griddle or rotis one by one and lightly fry them on both sides for at least 10 seconds. Now, follow the same process for all the rotis one by one.

- Now, take a small bowl. Add some flour and some water in it and make a dough. We will make samosa with this dough, so keep in mind that it is neither too thin nor too thick.

- Take a roti and cut it into four parts. Now lift one part, apply flour on the corner of the round part and fold it like a cone. Now place one spoon of lentil stuffing on top, cover it with the layer of dough on top. Now make all the samosas one by one using this method. Make all the samosas and keep them aside.

- Heat oil in a pan to fry the samosas. Now fry all the samosas one by one until they become golden brown. Take out all the samosas on a paper towel.

- Now your chana dal samosas are ready to serve. Now you can eat them with green chutney or tamarind chutney. If you want, you can also eat them with tea.

Also Read:

Street Style Samosa Chat 

Jaipur's Famous Onion Kachori

Maharashtra Shakkar Para | Sweet Biscuits | Shakkar Pali | Shakkar Para

Maharashtra Shakkar Para | Sweet Biscuits | Shakkar Pali | Shakkar Para is mostly made on the occasion of Diwali and Janmashtami. It is very easy to make. You can make it and store it in a tight container. Shakkar Para is also easily available in the market. But when it comes to home-made Shakkar Para, its taste is something else. So let's know the method of making it.

Ingredients:

2 cups Maida (all-purpose flour)

1/2 cup Water

1/2 cup Ghee

1/2 cup Sugar 

1/4 cup Milk 

Shakkarpara | Shakkarpaali | Sweet biscuit

Instructions:

- First of all, heat water in a pan. Now add milk, sugar and ghee to it and let it boil till the sugar melts. Now turn off the gas and let it cool.

- Now take 2 cups of maida in a vessel. Now, when the syrup cools down, mix it with the flour. Knead the dough well. And keep it for 20 minutes.

- After 20 minutes, knead the dough well. And divide it into four parts. Now roll it one by one in the shape of a chapati. Let it remain a little thick. Now cut it into horizontal and diagonal lines with the help of a knife. Prepare all the shakkar para in the same way.

- Now heat ghee in a pan to fry the shakkarpare. Now fry all the shakkarpare one by one till it become golden brown. Take it out on the kitchen paper kept in the plate.

- Finally, your shakkarpare are ready. You can also serve it with tea.

Besan Ke Gatte Ki Sabji | The Authentic Rajasthani Gatte Ki Sabji | Gatte ki Sabji Recipe

Besan Gatte Ki Sabji Recipe | Gatte Ki Sabji Recipe | Rajasthani Gatte Ki Sabji Recipe | Every housewife is worried about which vegetable to make every day. So to remove this tension, today we have brought for you the real Rajasthani Gatte Ki Sabji recipe. Which will be ready in minutes and by making and serving it (Gatte ki Sabji recipe) you will win the hearts of your family members. The main ingredients to make this (Gatte ki Sabji Recipe) recipe are gram flour and desi masala. The right combination of these and curd gravy enhances its taste. So let's know the complete method of making Besan Ke Gatte Ki Sabji.

Ingredients

For Besan Gatta:

2 cups of gram flour

1 tsp oil

one pinch of baking soda

1/2 tsp cumin/carom seeds

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1/4 tsp garam masala

Salt to taste

For gravy:

2 tbsp oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

A pinch of asafoetida

1 medium-sized onion, finely chopped

1/2 tbsp green chilli, ginger, garlic paste

1/4 turmeric powder

1/4 tsp garam masala

1/2 tsp red chilli powder

1 tsp coriander powder

Salt to taste

1/2 cup curd

1/3 cup water

1/3 cup coriander leaves

The Authentic Rajasthani Gatte Ki Sabji

Instructions:

First of all, to make Gatte, take flour in a vessel, add salt as per taste, 1 tsp oil, turmeric powder, red chili powder and garam masala and mix well. Now knead a hard dough like Puri. Keep it aside for 10 minutes.

Now to boil Gatte, add 3-4 cups of water in a vessel and boil it well. After 10 minutes, knead the Gatte dough well and cut its into pieces and make 6-7 inches long (palm size) and 1 inch thick (finger size) balls. Now prepare all the Gatte and put them in the pan.

Now we have to cook all the Gatte till they start floating in the water or light bubbles start appearing on top. Boil it for 10 minutes on medium flame. Now check with the help of a toothpick or knife. If the knife comes out clean, then the Gatte are cooked. If not, let them boil for 2-3 minutes more.

Now take them out in a plate and let them cool down. Cut half-inch gattas with the help of a knife. Prepare all the gattas in the same way. If you want, you can also fry them before adding the masala; it is optional.

Now heat 2 tbsp of oil in a pan. Now add mustard seeds and cumin seeds and let them crackle. Now add asafoetida, chilli, ginger, and garlic paste and fry lightly.

Now add chopped onion and fry till it becomes golden brown. Now take half cup curd in a bowl and add all the spices like turmeric powder, red chili powder, coriander powder and garam masala and whisk well. When the onion turns golden, reduce the heat and add curd. Keep in mind to keep stirring while adding curd;, otherwise, there are chances of the curd getting torn.

Now cook it well till the oil separates. Add water as per need and salt as per taste. Mix everything well. Cook for 2 minutes. Now add gattas and mix. Cook for 7-8 minutes. Garnish with green coriander.

Now your Authentic Rajasthani Gatte ki sabzi is ready to serve. You can eat it with chapati or rice.

Also Read: Rajasthani Dal Bati Recipe

Jeera Aloo Recipe | Jeera Aloo ki Sabji | How to Make Jeera Aloo Recipe

Jeera Aloo | Jeera Aloo ki Sabzi | Easy to make Jeera Aloo The day when you are getting late for office or are confused about which vegetable to take in your lunch box, today's recipe (Jeera Aloo recipe) is a time-saving recipe (Jeera Aloo recipe) for you. You can make it in just 5 minutes. You can also pack this in your kids' lunchboxes. I hope that if you try today's recipe at home, then everyone will be left licking their fingers. Because it is so easy to make or it is so tasty to eat that I can't even describe it. So, let's make Jeera Aloo recipe without wasting any time.

Ingredients:

4-5 boiled potatoes (1 hour before)

1/2 tsp cumin seeds

1/4 tsp asafoetida

1-2 finely chopped green chillies

1/2 tbsp ginger-garlic paste

1 tsp red chilli powder

1/2 tsp Kashmiri red chilli powder

1/2 tsp coriander powder

1/4 tsp turmeric powder

1/2 tbsp chaat masala

Salt to taste

1 tsp Kasuri Methi (optional)

2 tbsp coriander leaves

Jeera Aloo ki Sabji

Instructions:

- About 1 hour before making the sabzi, boil 4-5 potatoes in a pressure cooker. Peel them and cut them into small pieces and keep aside.

- Take a pan. Heat 2 tbsp oil in it. Now add cumin seeds and let them crackle. Then add a pinch of asafoetida and ginger-garlic paste. Fry till the fragrance comes. Now add chopped potatoes and fry.

- Now add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder and salt as per taste and mix well. If you want, you can also add 1-2 tsp water to it.

- Now add chaat masala and kasuri methi and mix. Cover and let it cook for 2 minutes. Finally, add chopped coriander leaves and garnish.

- Serve jeera aloo ki sabzi hot with chapati or paratha. You can enjoy it with raita or masala buttermilk.

Note:

- If you want to make this vegetable for your tiffin in the morning, then you can boil and peel the potatoes at night and keep them in the fridge. If we boil them before making the vegetable, they may break. Therefore, the potatoes need to be cold while making the vegetable. If you want, you can also use unboiled potatoes.