Dry Garlic Chutney Recipe |  Sukha Lehsun ka

Dry Garlic Chutney Recipe | Sukha Lehsun ka


Recipe for Garlic Chutney | Sukha Lehsun ka Chutney with step by step pictures. Dry garlic schutney, which goes well with chatting and vada pav.

Dry garlic chutney

Chutney to serve with chats. This clearly says that you are ready for some delicious chat recipes in the future..To increase your temptation I give you the list of chat recipes that you can see in the future..I have planned to post homemade pav buns, vada pav, ragda pattice, samosa sundal and many more..So wait for the recipes.

This has become one of my favorite chutneys. I love this chutney so much that I always have a container with it in my freezer. If you’re a garlic lover like me, I’ll tell you to try this. It has a spicy, sour, garlic-like taste that makes it perfect.

Ingredients for dry garlic chutney

Garlic

Use peeled garlic for this chutney. Remember that the garlic in this chutney is raw. Then add then.

Diced coconut

Dried coconut is used in this chutney, which increases the shelf life of this chutney.

Chili powder

Use chili powder or dry red chilies for this.

Tamarind paste – 2 tsp

How to make garlic chutney

  • Put it all in a blender and blend it roughly.
  • Remove this and store it in an airtight container. You can use this as an accessory for idlis, dosas and many more.
  • Store it in the freezer for more than a month.

I hope you love it and let me know what you think.

If you have questions that are not covered in this post and if you need help, please leave a comment or send me an email @[email protected] and I will help as soon as I can.

Follow me on Instagram, Facebook, Pinterest, YouTube and Twitter for more delicious belly inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING OF YUMMY TUMMY, MAKE SURE TO POST IT AND TAKE ME SO I CAN SEE ALL YOUR CREATIONS !! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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Dry Garlic Chutney Recipe | Sukha Lehsun and Chutney

Dry Garlic Chutney Recipe | Sukha Lehsun ka Chutney with step by step pictures. Dry garlic schutney, which goes well with chatting and vada pav.

Preparation time 10 mine

Total time 10 mine

Route Page

Kitchen Indian, North Indian

Avoid getting your screen dark

Dry the garlic chutney with step by step pictures

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Take all your ingredients
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First, put the garlic in a blender

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add coconut

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chili & coriander powder

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add a little salt

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and drizzle a little oil

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now this is ready to mix

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beautifully mixed

About Aarthi

Over the last few years, I have been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are proven from my kitchen to yours!

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Mango Coconut Jelly Recipe |  Mango coconut agar

Mango Coconut Jelly Recipe | Mango coconut agar


Mango coconut jelly recipe with step by step pictures. Delicious layered jelly pudding made with mango and tender coconut tastes so good.

Mango coconut jelly

This is a delicious pudding not only to look at, but it also tastes delicious. I’m sure kids will definitely love this.

What is a jelly

Jelly is a sweet canned fruit that is commonly made with sugar. Jelly is usually more translucent than its more fruity cousins, and it is sometimes made with juice instead of whole pieces of fruit. Fruit juice is extracted and boiled with sugar and pectin to thicken it to a hard but spreadable consistency.

Similar recipes,
Caramel pudding
Cherry Pannacotta
Mango budding
Sago budding
Apple pudding
Finger Jello

I used agar agar in this as a hardener which is a natural cooler for our body and it is also really good for us.

Ingredients for Mango Coconut Jelly

Mangopulp

The inner fleshy yellow, sweet component of the mango is called mango pulp. Mango pulp can be easily extracted by peeling and crushing any kind of mango. To extract mango pulp, crush the pieces with your hands or blend them in a mixer or food
processor until smooth.

Coconut milk

The flesh of ripe brown coconuts is used to make coconut milk. It can be found in a variety of traditional cuisines around the world. Coconut milk has a high content of saturated fat and calories. It also has a lot of other nutrients in it. The tropical twist on milk is
full of flavor and a great addition to any recipe. It is a good source of calcium, vitamin D and B vitamins in terms of nutrition.

Jelly

Agar is a red algae-derived galactose-based heterogeneous polysaccharide. It is a polysaccharide composed of agarose and agaropectin polymers. 70 percent agarose and 30 percent agaropectin are common agar compositions. Unlike gelatin, agar-agar can be boiled and can even be melted again if necessary

How to make mango coconut jelly

  • Start by making mango layers. Take agar-agar and soak it in 1 cup of water for 15 minutes. Now heat until the agar agar is melted. Set aside.
  • Put sugar and water in a saucepan and melt over low heat until melted.
  • Add mango mass and mix well. Add lemon juice and agar agar and mix well.
  • Pour this into the mold and put in the fridge for 30 minutes to 1 hour until set.
  • Now make coconut. Take agar-agar and soak in ½ cup of water for 15 minutes. Now heat until it is melted.
  • Take sugar and ¼ cup water and heat until the sugar has melted.
  • Now add coconut milk and mix well. Add agar agar liquid and mix well.
  • Now pour this over the mango layer and place it in the fridge overnight to set.
  • When serving, take out the mold and cut into cubes.
  • Serve.

Hope you will give this a try and tell me how it will be for you ..

If you have questions that are not covered in this post and if you need help, please leave a comment or send me an email @[email protected] and I will help as soon as I can.

Follow me on Instagram, Facebook, Pinterest, YouTube and Twitter for more delicious belly inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING OF YUMMY TUMMY, MAKE SURE TO POST IT AND TAKE ME SO I CAN SEE ALL YOUR CREATIONS !! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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Mango Coconut Jelly Recipe | Recipe for mango coconut agar jelly

Mango coconut jelly recipe with step by step pictures. Delicious layered jelly pudding made with mango and tender coconut tastes so good.

Preparation time 10 mine

Cooking time 20 mine

Rest time 4 timer

Total time 4 timer 30 mine

Route Dessert

Kitchen Thailand

Video

Avoid getting your screen dark

Mango coconut jelly with step by step pictures

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take agar agar in a bowl
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cover with water and let it soak for 15 min
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take it in a saucepan and heat it up
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now it is melted
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take ingredients for jelly
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I use unsweetened mango pulp
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take sugar in a saucepan

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heat until the sugar is melted
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add mango mass
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whip well..heat until it is thoroughly heated
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add lemon juice
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add agar agar mix

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pour it into the mold

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pop in the fridge to sit down
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do not let it set for too long, otherwise the second layer will not stick to the first layer. so a little set on the top surface is good enough
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now let make the coconut layer. take sugar in a saucepan

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heat until melted
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add coconut milk
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whisk well and heat until completely heated through
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add agar agar mix

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now the second layer is finished
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pour this over the mango layer
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look at this layer
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put in the fridge until it hardens
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cast it
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cut into cubes

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Pomegranate Fizz Recipe |  Anar Sodavand

Pomegranate Fizz Recipe | Anar Sodavand


Pomegranate Fizz with step by step pictures. Delicious and refreshing anar soda made easily at home.

Pomegranate Fizz recipe

Valentine’s Day is around the corner and everyone is looking for gifts to surprise their loved ones. But I like to make romantic recipes for my husband. This is a drink that he loves so much. It is not only beautiful in color, but it also tastes more beautiful.

About Pomegranate Fizz

A fizz is a blended drink based on the shelves of the sours cocktail family. An acidic juice (such as lemon or lime) and carbonated water are its hallmarks. This fizzy drink contains antioxidant-rich pomegranate, which according to research has three times as much antioxidant content as green tea.

It also has vascular protective properties, such as reducing oxidative stress, improving cell and platelet function, lowering blood sugar levels, improving vasodilation and lowering blood pressure.

Similar recipes,
Mint Masala soda
Blue Curacao Mocktail
Sparkling pink lemonade
Mint lemonade
Watermelon lemonade
Mint Masala soda

I love the beautiful color of this juice and it is completely natural. Pomegranate has so many health benefits that you are actually making your partner healthy by serving this drink on a special day.

This is a virgin recipe for mojito that is so easy to put together.

Ingredients for Pomegranate Fizz

Pomegranate seeds:

Pomegranate seeds, which are the edible offal of pomegranates, are small ruby ​​red bursts of sweet and sour delicacy with a large portion of health benefits.

Lemon juice:

Potassium-rich lemons are useful for heart health, as well as brain and nerve function. It promotes good digestion by removing toxins from the digestive tract and helps relieve symptoms of indigestion such as heartburn, belching and bloating.

Soda :

The soda is filled under pressure into bottles to dissolve more carbon dioxide to give it a sour taste

How to make pomegranate shower

  • Combine pomegranate seeds, sugar in a blender and puree until smooth. Say this and add lemon juice. Mix well.
  • Now take a serving glass, add a few pomegranate seeds at the bottom, top with some of the juice mixture.
  • Top now with soda and serve cold.

I like to serve this beautiful drink in a beautiful glass. Luckily, when people from perfico.com contacted me to review their custom glasses, I happily accepted. They make the most beautiful personalized gifts for your loved ones. I mean, check out this beautiful couple’s champagne glass, how sweet and romantic it looks.

These are a great gift for Valentine’s Day or wedding day or any day for your couple or friends. They will definitely appreciate this gift all their lives.

I loved it so much that I keep it safe my whole life. They have a wide selection of cool products for you to choose from. I plan to make a separate review of their products on my blog, which will be up next week. So keep a close eye on my blog.

I loved these glasses so much that I can not stop clicking on them.

Hope you will try this and tell me how it will be for you.

If you have questions that are not covered in this post and if you need help, please leave a comment or send me an email @[email protected] and I will help as soon as I can.

Follow me on Instagram, Facebook, Pinterest, YouTube and Twitter for more delicious belly inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING OF YUMMY TUMMY, MAKE SURE TO POST IT AND TAKE ME SO I CAN SEE ALL YOUR CREATIONS !! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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Pomegranate Fizz Recipe | Anar Sodavand

Valentine’s Day is around the corner and everyone is looking for gifts to surprise their loved ones. But I like to make romantic recipes for my husband. This is a drink that he loves so much. It is not only beautiful in color, but it also tastes more beautiful.

Preparation time 10 mine

Total time 10 mine

Route Drinks

Kitchen Indian

Avoid getting your screen dark

Pomegranate Fizz with step by step pictures

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Take all your ingredients
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take some pomegranate
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cut it up
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remove the seeds
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take it in a blender
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puree until smooth
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pour it through a sieve
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squeeze and extract as much juice as possible

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add lemon juice

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add a few pomegranate seeds at the bottom
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fill with the juice

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top with cold soda
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and let it shower

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Parsi-style vegan tomatoes with tofu “eggs”

Parsi-style vegan tomatoes with tofu “eggs”


The Parsi dish Tameta per Eedu, or eggs over tomatoes, gets a refreshing vegan and low-carb makeover.

This recipe for tomatoes with tofu “eggs” is my vegan version of a popular dish made by India’s Parsi community, where a spicy tomato sauce is covered in eggs, just like a shakshuka. In this eggless version, tofu stands out really well for the eggs, which soak up the juicy flavors and provide heart-healthy protein. With only seven net carbohydrates per. portion, this is the perfect recipe for low carb eaters, but anyone can enjoy it. Serve it over a piece of toast for breakfast or with rotis for a delicious and nutritious lunch or dinner.

Overhead partial photo of tomato and tofu "egg" with coriander and slices of avocado and a wooden spoon.

Parsis is a small community embedded in India’s multiethnic structure, but their influence on the country’s cuisine – as well as India’s, and even the world’s, cultural and economic landscape – has been flamboyant and oversized (think Freddie Mercury and the Tata family).

Over the years, I have shared vegan versions of the somewhat meat, fish and egg centered foods created by Parsis, which are loved all over India, including this vegan Tofu “Shrimp” Patia and these spicy potatoes and Tofu “Eggs”. Today I have for you a vegan version of a finger-licking good and unusually parsi dish that is just as good and provides good food at any time of the day: Tomatoes with Tofu “Eggs”.

Tameta per Eedu, as this dish is originally known, is not unlike a shakshuka, the popular Middle Eastern and North African dish with tomato and eggs. This is perhaps not surprising, given that the Persians immigrated to India from Persia (now Iran) centuries ago, bringing with them food traditions that they adapted to their new homes.

In this dish, a spicy-sweet tomato sauce cradles soft eggs, creating a nice taste and texture contrast. For my vegan version, I replace the eggs with super solid tofu cubes, which drink the perfectly seasoned sauce in. Tofu is like eggs low-carb, and with only seven net carbohydrates per. portion is this delicious dish within reach of those who want to eat healthier this holiday season and into the new year.

Tomatoes with tofu served over toast with slices of avocado and a coriander garnish.

Why you will love these tomatoes with tofu “eggs”

  • They are delicious. The tomato sauce is creamy and delicious, but not overwhelmingly spicy, and it has a touch of sweetness that adds complexity. The tofu cubes are soft and full of flavor.
  • They are healthy. With only 125 calories and nine grams of protein in each serving, this is a nutritious dish by any standard.
  • They are perfect for low carb eaters. There are seven net carbs in each solid serving. Even if you severely limit carbohydrates in your diet, you can enjoy this dish without guilt. If you eat low carb and fat, you can easily adjust the amount of fat by using more oil to sauté onions and tomatoes.
  • They are easy to make. The difficulty level of this recipe is quite low. There is really no expertise needed, all you have to do is chop a few ingredients and sauté them. Anyone can do it.
  • They are one-pot. Easy cleanup, a coke’s best friend.
Front partial shot of frying pan with tomatoes with tofu eggs, cilantro and slices of avocado.

ingredients

  • 1 tablespoon avocado oil. You can also use extra virgin olive oil. While I usually do not usually recommend olive oil in Indian cooking, Parsi cuisine, like some Goan Catholic cuisines influenced by the Portuguese, can be an exception because the flavors work together.
  • 1 medium onion. Cut them finely so that they melt into the sauce.
  • 1 teaspoon ginger garlic paste
  • 1 small green chili pepper. You can use a jalapeno or serrano or any green chili pepper that is not too spicy. However, this is optional if you are sensitive to heat. You can also remove the peppers. Remember that black pepper and paprika are also painted in this recipe.
  • 3 medium-sized tomatoes. Finely chop these so that they, like the onions, melt into the sauce.
  • 1 tablespoon tomato paste. This helps to enhance the delicious tomato taste.
  • Ground spices: ½ teaspoon crushed cumin, 1 tsp crushed coriander, ½ tsk turmeric, ½ tsk paprika (optional, for color) and tsp garam masala.
  • 1 teaspoon erythritol or monk fruit sweetener. If you are not low-carb, you can use a tablespoon of brown sugar or jaggery.
  • 14 oz super fast tofu (or extra firm, pressed. Cut into small cubes)
  • Salt and ground black pepper to taste.

How to make parsley tomatoes with tofu “eggs”

  • Heat oil in a frying pan. Add the onions with a pinch of salt and pepper and sauté them until the onions are brown.
  • Add the ginger-garlic paste and sauté for a few more minutes.
  • Add the tomatoes, stir in, then stir in the tomato puree.
  • Add the powdered spices – turmeric, paprika if using, crushed cumin and cilantro and garam masala. Mix well.
  • Let the tomatoes cook until dark and pickled, about 8-10 minutes. Stir in the sweetener – erythritol or monk fruit if it is low in carbohydrates. Others may use a tablespoon of jaggery or brown sugar.
  • Stir in the tofu cubes and mix well. Heat through. Garnish with a few tablespoons of chopped coriander, if desired.
  • Serve hot or warm.
Overhead shot of tomatoes with tofu eggs in a red and white frying pan with avocado slices and cilantro.

What to serve with tomatoes and tofu

  • If I serve this for breakfast, I serve it over a slice of toast with sliced ​​avocado. Low-carb eaters should use low-carb bread. Or eat it for yourself, with the avocado – it’s delicious that way.
  • For breakfast, I would eat this with a low-carb tortilla or serve it with homemade roti or a vegan naan. Serve a cooling vegan cucumber raita next to it.
Close-up of tomatoes with tofu eggs served over a slice of wholemeal toast with slices of avocado.

Storage and freezing instructions

This vegan Tameta per Eedu stays well in the fridge for up to three days.

For longer storage, I would recommend making the sauce separately and freezing. Warm and stir in the tofu cubes before serving. This is because the consistency of the tofu changes irreversibly when frozen, so it is best to add it just before eating.

Overhead shot of vegan tomato per eedu with avocado in frying pan with a ladle.
Tomatoes with tofu served on a slice of toast with avocado slices on a blue plate.

Parsi-style vegan tomatoes with tofu “eggs” (low-carb recipe)

This tomato with tofu “eggs” is a vegan version of a popular Indian parsi dish called Tameta per Eedu, where a spicy tomato sauce is covered in eggs, just like a shakshuka. In this eggless version, tofu stands out really well for the eggs, which soak up the juicy flavors and provide heart-healthy protein. With only seven net carbohydrates per. portion, this is the perfect recipe for low carb eaters, but anyone can enjoy it.

Print recipe
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Review recipe

Route: Breakfast / brunch / lunch / dinner

Kitchen: Indian (Parsi / Zoroastrian)

Broom: Gluten Free, Vegan, Vegetarian

Searchword: Vegan tomatoes and tofu

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 4

Calories: 125kcal

Author: Vaishali · Holy cow! Vegan recipes

Instructions

  • Heat oil in a frying pan. Add the onions with a pinch of salt and pepper and sauté them until the onions are brown.

  • Add the ginger-garlic paste and sauté for a few more minutes.

  • Add the tomatoes, stir in, then stir in the tomato puree.

  • Add the powdered spices – turmeric, paprika if using, crushed cumin and cilantro and garam masala. Mix well.

  • Let the tomatoes cook until dark and pickled, about 8-10 minutes. Stir in the sweetener – erythritol or monk fruit if it is low in carbohydrates. Others may use a tablespoon of jaggery or brown sugar.

  • Stir in the tofu cubes and mix well. Heat through. Garnish with a few tablespoons of chopped coriander, if desired.

  • Serve hot or warm.

Notes

  • If you eat low carbohydrate and fat, increase the amount of oil for sautéing from 1 tablespoon to two. Serve with avocado for even more healthy fats.
  • If I serve this for breakfast, I serve it over a slice of avocado toast. Low-carb eaters should use low-carb bread. Or eat it for yourself, with the avocado – it’s delicious that way.
  • For breakfast, I would eat this with a low-carb tortilla or serve it with homemade roti or a vegan naan. Serve a cooling vegan cucumber raita next to it.
  • This vegan Tameta per Eedu stays well in the fridge for up to three days. For longer storage, I would recommend making the sauce separately and freezing. Warm and stir in the tofu cubes before serving. This is because the consistency of the tofu changes irreversibly when frozen, so it is best to add it just before eating.

Nutrition

Calories: 125kcal | Carbohydrates: 10g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated fat: 2g | Monounsaturated fat: 3g | Potassium: 475mg | Fiber: 3g | Sugar: 5g | Vitamin A: 956IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 2mg

Tried this recipe?I would love to see! Leave a comment below. Or take a picture and post it on Instagram. Mention HolyCowVegan or take HolyCowVegan

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Gatte Ki Sabji |  Gatte Ki Sabzi recipe

Gatte Ki Sabji | Gatte Ki Sabzi recipe


Gatte ki sabzi is a traditional rajasthani dish made from grammel, which is cooked in a yoghurt sauce.

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Gatte Ki Sabzi recipe

This is a typical rajasthani subzi dish that goes well with roti or rice. The consistency of the sauce can be adjusted to your taste, you can make it thinner or thicker according to your desire.

About Rajasthani cuisine

Rajasthani cuisine is the cuisine of the rugged Rajasthan region of northwestern India. It was affected by both the war-like lifestyle of the inhabitants and the availability of ingredients in a dry region. Food that could last for several days and could be eaten without heating was preferred. Lack of water and fresh green vegetables have all had their effect on cooking. It is also known for its snacks like Bikaneri bhujia, Mirchi bada and pyaaj kachori.

Other famous dishes include Dal Baati, malaidar special lassi (lassi) and Lashun Ki Chutney (hot garlic paste), Mawa lassi from Jodhpur, Alwar ka mawa, Malpauas from Pushkar and rasgulla from Bikaner, “paniya” and “gheriya” from Mewar. History also has its effect on diet, as Rajputs mainly preferred a non-vegetarian diet, while Brahmin, Jains, Maheshwari, Vaishnavas, and others preferred a vegetarian diet. So the state has a myriad of both types of goodies.

Similar recipes,

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What is Gatte Ki Sabzi?

Gatte ki subzi is a grammy dough shaped into a beam, which is then boiled in boiling water and cut into pieces. Then the street pieces are boiled in yogurt sauce to create gatte ki sabzi.

Gatte pieces are added to pulao to make gatte ki pulao.

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If you have questions that are not covered in this post and if you need help, please leave a comment or send me an email @[email protected] and I will help as soon as I can.

Follow me on Instagram, Facebook, Pinterest, YouTube and Twitter for more delicious belly inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING OF YUMMY TUMMY, MAKE SURE TO POST IT AND TAKE ME SO I CAN SEE ALL YOUR CREATIONS !! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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Gatte Ki Sabzi | Gatte Ki Sabji recipe

Aarthi

Super delicious rajasthani gatte ki sabzi tastes great with steamed white rice. This is a typical rajasthani subzi dish that goes well with roti or rice. The consistency of the sauce can be adjusted to your taste, you can make it thinner or thicker according to your desire.

Preparation time 10 mine

Cooking time 30 mine

Total time 40 mine

Route Page

Kitchen Indian

Video

Avoid getting your screen dark

Gatte Ki Sabzi with step by step pictures

1) Make Gatte first. Take grams of flour in a bowl

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2) Add spice powder.

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3) Sprinkle ajwain seeds

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4) Season with salt

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5) Add ghee

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6) Rub the flour into the gheen.

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7) Mix well.

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8) Shape it into tree trunks.

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9) Set aside.

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10) Add boiling water

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11) cook to cooked.

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12) Cut into pieces, set aside with the cooking liquid.

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13) Take yogurt in a bowl.

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14) Add seasoning powder

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15) add cumin powder.

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16) Mix well

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17) Heat ghee in a saucepan. Add cumin seeds.

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18) Add a little asafoetida.

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19) Add onions and green chilies

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20) Add yogurt

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21) Mix well until the yogurt is cooked.

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22) Add in boiled holes with liquid.

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23) Mix well.

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24) Let it simmer for 10 minutes.

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25) Cover and cook over low heat.

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26) Add coriander leaves.

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27) Mix well.

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28) Server

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Gatte Ki Sabzi with tomatoes

Ingredients for making Gatte

  • 1 cup Gram flour
  • 2 tablespoons ginger green chili paste
  • 2 teaspoons red chili powder
  • 1 teaspoon Turmeric Powder
  • Salt to taste
  • ⅓ cup of yogurt
  • 2 tbsp Ghee
  • Water as needed

Ingredients for making Sabzi

  • 2 tbsp Ghee
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger green chili paste
  • 2 tomatoes finely chopped
  • 1 teaspoon Turmeric Powder
  • 1 tbsp Kashmiri chili powder
  • 2 teaspoons Cumin powder
  • 1 tablespoon coriander powder
  • 1 cup curd | Yogurt
  • 3 tablespoons coriander leaves finely chopped

Gatte Ki Sabzi video

How to make Gatte Ki Sabzi

  • Start by making holes. Add all the ingredients to a sticky dough. Wet your hands and take a small portion of the dough and shape it into a ball. Now add it in boiling water and cook for 8 to 10 minutes until the hole floats to the water surface.
  • Remove it and set it aside in a plate. Cool the hole and cut it into pieces. Set aside.
  • To make sabzi, heat the ghee and add the cumin seeds and let them simmer.
  • Add ginger and chili paste and sauté for 1 min.
  • Pour in the tomatoes and cook for 4 to 5 minutes until cooked through.
  • Add the cooked port and mix well.
  • Add spice powder and mix well.
  • Pour in the whipped yogurt and salt and mix well.
  • Cook it for 4 to 5 minutes.
  • Add coriander leaves and mix well.
  • Serve.
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something ghee in besan

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Add ginger garlic and chili paste, salt and chili powder

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add a little curd …
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make a sticky dough
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formed into tree trunks
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boil in hot water
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until it floats upstairs
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Take it out and let it cool
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Cut into small pieces

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Crack a little cumin and ginger garlic chili paste
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add tomatoes
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put in gatte pieces
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add all spice powders
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add curd
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pour in water and bring to a boil
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cook for 20 min until it thickens
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Garnish with coriander leaves

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