Rajasthani Garlic chutney.

An extremely easy and delicious chutney made with red chillies and garlic, this famous Rajasthani Lehsun/ garlic Chutney is a must have in Rajasthan for every meal. It is akin to a pickle that is a must in the South.

This chutney is paired with the traditional delicacies such as Dal Baati, Moong Dal Chilla or Gatte Ka Pulao and Pakoras. The chutney can also be enjoyed on toast, bread, parathas and dosa.


24 dry red Byadgi chillies

15 cloves of garlic

2 tsps Kashmiri red chilli powder


1 tsp Amchur

1/4 cup oil


Roast the chillies with a tablespoon of oil till they are crisp. Remove. Add another tablespoon of oil and roast the garlic cloves to a golden brown. Add the Kashmiri red chilly powder and amchur powder. Toss and immediately tip it on to the roasted chillies. Allow the roasted chillies and the garlic to cool. Transfer everything into a blender. Add salt and dry grind. Keep adding oil till the entire chutney blends to form a paste. Remove and store in an air tight container.

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Kulle ki Chaat.

Kulle ki Chaat literally translates to chaat in a kulhar/ earthen pot. It is an Old Delhi speciality and is probably one of the few Indian Chaat recipes that is without any of the ingredients being fried.

It is a delicious blend of fruits and vegetables that come loaded with flavourful spices. The instant burst of flavours in this chaat is something which makes this chaat an interesting one!


2 tomatoes cut into half and the seeds scooped out to form a basket.

 Pieces of cucumber with the centre scooped out

 2 potatoes boiled, peeled and cut into two with centre scooped out.

 100 gms black Chana or Kabuli chana soaked overnight and pressure cooked

 3 tbsps pomegranate seeds

 2 tbsp finely chopped coriander leaves

 1/4 tsp Black salt/ Kala namak

 1/4 tsp Chaat masala

1/4 tsp pepper powder

 1/4 tsp Red chilly powder

 1/2 tsp roasted Cumin powder

 1 tbsp Powdered sugar

 1 1/2 tbsp Lemon juice


Prepare the vegetables and refrigerate them. Allow the chana / chickpeas to cool thoroughly. Add all the spice powders mentioned above. Also add the powdered sugar, salt and lemon juice, mix thoroughly and refrigerate.

 Just before serving arrange the vegetables on a tray. Fill in this mixture into the vegetable baskets and garnish with pomegranate seeds, coriander leaves and a final sprinkling of chaat masala.

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Moong dal Chilla.

Moong dal chilla are savoury Indian Pancakes made with soaked and ground split green gram dal. The batter is not fermented. Cumin seeds, ginger and green chilies are added. Vegetables like onions, carrots, tomatoes and coriander leaves too are added to enhance the taste and the nutrition quotient.


Moong dal chila

250 gms split green gram/ moong dal

1 onion chopped fine

1 carrot grated

A fistful of boiled sweet corn

1 small tomato chopped fine

5 green chillies chopped finely

1 inch piece of ginger grated

1 tsp cumin powder

2 tbsps rice flour

1/2 tsp turmeric powder

2 tbsps finely chopped coriander leaves


Oil to roast the chilla.


Wash and soak the moong dal in enough water for five hours. Drain and grind it to a smooth batter using a little water. Tip it into a vessel. Add the rice flour and whisk well. The batter should be neither too thick nor thin. Add the green chillies, ginger, cumin powder, turmeric and salt. Mix well and keep aside for half an hour.
Heat a tava/ griddle. Pour a ladleful of batter and spread it thick into a six inch diameter sized pancake. Top it with the tomatoes, onion, carrot, corn and coriander leaves. Alternatively you can add the vegetables in the batter itself. Drizzle a tsp of oil, cover and cook till the underside is roasted and turns a golden brown. Flip. Drizzle with oil again and roast on the other side as well. Remove and place it on a wooden board. Cut it into pieces with a pizza cutter or serve the whole chilla without cutting with some green chutney and tomato ketchup.

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Kashmiri kadhi.

Kashmiri kadhi is similar to most other North Indian Kadhis, the only difference being in the seasoning. It is a yogurt based gravy dish in which plain besan pakoras are dunked and is flavoured with mint leaves.

Ingredients for the Pakora:

10 tbsps Besan/ gram flour

1/4 tsp chilli powder

1/2 tsp cumin powder

1 tbsp curds



A pinch of sodium bicarbonate

Oil for frying the pakora

Ingredients for the Kadhi:

250 ml curds/ yoghurt

750 ml water

2 tbsp Besan

1/4 tsp chilly powder

1/2 tsp turmeric powder

1 tbsp oil

1/2 tsp cumin powder

1 tsp sugar

1 tbsp mint leaves chopped fine

2 green chillies chopped



Mix the ingredients mentioned under pakora into a thick batter adding water just enough to form a batter of thick dropping consistency. Heat oil in a pan. Drop in marble size balls of the batter and fry to a golden brown. Drain on a paper towel and keep aside.
Mix the yogurt and the water together along with the Besan. Whisk well to form a lump free mixture. Add turmeric and chilly powder and mix well.

Heat the oil in a pan. Add the cumin powder and the yoghurt- besan mixture. Keep stirring till it boils. Cover and allow it to simmer on a very gentle flame for about twenty minutes. Keep stirring occasionally to prevent it from curdling. Add sugar, salt, mint leaves, and the green chilies. Simmer for another five minutes. Drop in the pakoras and allow it to boil for a couple of minutes. Serve hot with rice.

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Punjabi Kadhi Pakoda.

Punjabi Kadhi Pakora is one of the most popular North Indian dishes! In fact it is soul food for those living all over North India.

Deep fried fritters called Pakoda or Pakora made either of onion or a variety of vegetables are simmered in a yogurt based curry made with besan and spices!

Ingredients for Kadhi

100 gms Besan

400 ml curds/ yoghurt

1/2 tsp red chili powder

1/2 tsp turmeric powder

1 tsp coriander powder

1.5 litres of water

2 tbsps oil

1/2 tsp fenugreek seeds

1/2 tsp cumin seeds

1/4 tsp Hing/ asafoetida

1 medium sized onion sliced

1 green chili chopped fine

1 tbsp grated ginger

1 tbsp
chopped garlic

3 tbsp finely chopped coriander leaves


For the pakora: Link to the recipe given


For the seasoning:

2 tbsps ghee

1/2 tsp cumin seeds

A large pinch of ajwain

1/2 teaspoon kashmiri red chili powder .


Tip the Besan and yoghurt into a bowl and whisk until the mixture is smooth and creamy.
Add the red chilly, turmeric and coriander powder and whisk until you have a lump free mixture.
Add the water and mix until it is well combined. Keep aside. Heat the oil in a pan. Add the methi and cumin seeds. Let them splutter and then add the Hing.
Add the sliced onion along with the chopped green chili and saute for a couple of minutes. Then add the chopped ginger and garlic and cook for another minute or so until the ginger and garlic start changing color.
Add the prepared besan-yoghurt mixture and stir continuously until the kadhi comes to a boil on a low flame. Allow the kadhi to cook for around twenty minutes. Keep stirring it in between. Add salt after the kadhi has been cooking for about ten minutes. This is to prevent curdling. While the kadhi is cooking, make the pakora.

After twenty minutes or so, the kadhi would have considerably thickened and completely cooked. Add finely chopped coriander leaves.
Add the pakora and transfer kadhi into a serving dish.

Final tempering:

Heat ghee in a pan. Add cumin seeds and a large pinch of ajwain. Once the seeds crackle, add the Kashmiri red chili powder and turn off the heat immediately.
Pour this tempering over the kadhi and garnish with coriander leaves. Serve Punjabi kadhi pakora with rice.

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Bitter gourd subzi Punjabi style.

Bitter gourd is a family favourite and I am always on the lookout for new recipes of the vegetable. This Bitter gourd or Karela subzi also is a Punjabi preparation which uses Amchur as a souring agent to tone down the bitterness of the vegetable. Lots of onions too add to its flavour and it is served hot with Phulka or Roti.


250 gms bittergourd

3 medium sized onions

2 tbsps coriander powder

1 tsp cumin powder

1 tsp turmeric powder

1 tbsp Kashmiri red chilly powder

1 tbsp Amchur/ dry mango powder


1tsp cumin seeds

1/4 tsp fenugreek seeds

3 tbsps oil



Wash and chop the bitter gourd into half, lengthwise. Chop two inch sized pieces. Apply a little salt and keep aside. Slice the onions thick. Heat oil in a pan. Add the bittergourd pieces and shallow fry them on a gentle flame till they are cooked and change colour. Drain and keep aside. In the same oil drop in the cumin and fenugreek seeds and after they splutter add the onions and roast till translucent. Add the shallow fried pieces of bittergourd and then add the dry spice powders one after the other. Mix thoroughly. Check for salt. Keep roasting on a gentle flame till the bittergourd turns a golden brown and the oil separates from the dish. Serve hot with Phulka or Roti.

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Rajasthani kadhi.

Rajasthani Kadhi is a yoghurt based preparation of the state of Rajasthan and is generally served over rice or is eaten with Phulka. It is usually accompanied by a side dish. A spicy and flavourful preparation, it is specially made during the winter season.


For seasoning:

1 tbsp Ghee

1 tsp cumin seeds

1/4 tsp Methi Seeds

1/4 tsp Asafoetida

2 Dry Red Chillies

2 sprig Curry leaves.

Ingredients for Kadhi:

2 tbsps Besan/ gram flour

250 ml curds/ yoghurt

1/4 tsp turmeric powder

1/4 tsp Red Chilli powder

3 cups of water

5 cloves Garlic grated

3 Green Chillies minced



Tip in the yogurt and Besan in a bowl and whisk until smooth. Add water and continue to whisk till it blends well and there are no lumps. Add the red chilli and turmeric powders. Mix thoroughly. Pour this mixture into a pan over a gentle flame. Keep whisking continuously and bring the kadhi to a boil After a few minutes of boiling add garlic and green chillies. Mix well and allow to simmer for fifteen minutes. Keep stirring the kadhi as it is boiling to prevent curdling. Heat ghee in a pan and drop in the cumin seeds. After they crackle add the fenugreek seeds. Once they change colour add asafoetida and the dry red chillies. Toss and add the curry leaves. Pour this seasoning into the boiling Rajasthani kadhi and continue to simmer for five minutes. Serve kadhi with rice.

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Besan Parathas.

Besan paratha is an Indian flatbread prepared with Besan as the main flour. A little whole-wheat flour is also used. Parathas are the staple of North Indians and Besan or gram flour being high in protein, makes for a super healthy breakfast.

Ingredients for the dough:

250 gms besan/ gram flour

100 gms whole wheat flour

1 medium onion finely chopped

2 green chillies minced

5 garlic cloves grated fine

A small bunch of coriander leaves finely chopped

1/2 tsp red chilly powder

1/2 tsp ajwain

1 tsp kasuri methi

1/2 tsp amchur

1 tbsp oil


Water as required.


Tip all the ingredients except water in a bowl. Mix until well combined. Now add water little by little and mix until a sticky dough is formed. Grease your hands with a teaspoon of oil and knead the dough well. Cover with a damp cloth and let it rest for ten to fifteen minutes.
Knead it lightly again. Divide into as many portions as you would prefer. Take one portion and roll it into a ball. Dust it with dry flour. Roll it out into a medium-thick paratha. Grease a preheated tava/ griddle with a little oil or ghee and place the paratha on it. Drizzle with oil or ghee and let it roast for a few seconds. Flip it over and let the other side roast as well. Keep flipping the paratha frequently and cook until it is crisp and golden on both sides. Prepare the other parathas similarly. Serve the parathas with mango pickle and curds/ yoghurt.

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Skyu is a soupy one pot pasta dish popular in Ladakhi villages and it makes for a filling meal. It is hand made flour pasta cooked with local herbs, spices and seasonal vegetables. At times meat is also added to the dish. This soupy delicacy can be served along with Momos and is mostly enjoyed during the winters.

Ingredients for the pasta:

1 cup whole wheat flour

1 tablespoon oil

Water for kneading the dough

Pinch of salt

Ingredients for the gravy:

1/2 cup carrot chopped into cubes

1/2 cup green peas

1 potato cut into cubes

1 tbsp butter

1 tbsp oil

1 tsp ginger grated

Bubs of the green onions

A handful of spring onion greens

A pinch of Garam masala

1 tomato chopped fine

1/2 tsp black pepper powder

2 green chillies slit

2 cups water

1 cup coconut milk/ Regular milk


Tip the flour in a bowl add salt, oil and water. Knead a soft dough.
Pinch make small thumb size pieces of the dough and shape the pasta by pressing your thumb into it. Heat a pan with the mixture of oil and butter. Add in onions and the green onions. Toss for a couple of minutes.
Add ginger, green chillies and the vegetables. Saute for a few seconds. Drop in the tomatoes and cook till they turn mushy. Add water, garam masala, pepper powder and salt. Allow it to boil on a gentle flame for five minutes. Add the pasta, cover and cook for ten minutes. The pasta begins floating on the surface when it is done. Pour in coconut milk or regular milk. Simmer till a soupy consistency is reached. Serve Skyu hot.

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Akhrot chutney Ladakhi style.

The walnut grown in Ladakh is one of the finest walnuts of the world. Each walnut is handpicked and then the kernel is separated from the outer shell. Walnut is known as Akhrot in most Indian states. Posting a Ladakhi style walnut chutney which goes well with Tein tein ( buckwheat crepe) and as a dip with any bread.


A handful of walnuts

A bunch of spring onion greens chopped roughly



Tip the above ingredients into a blender and blend them to a smooth paste without adding any water. Your walnut chutney is ready.

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