500 grams garlic, 1 tbsp red chilli powder, ½ tsp turmeric, 1 tbsp fenugreek powder, 1 tsp mustard seeds, Salt to taste, 2 tbsp lemon juice, 2 tbsp mustard oil Heat mustard oil in a kadhai, add ...

You can add other spices to the brine, such as allspice, cloves, or chilli, to enrich the garlic flavour. Ingredients for ...

To make the pickled chilli, combine vinegar, chilli, garlic, sugar and salt in a small saucepan and place over medium heat.

Rolled up paneer-chickpea crepe, dipped with green chilli coconut sauce, served with garlic pickle and khuska rice. Take a large mixing bowl. Add besan, salt, red chilli powder, turmeric powder and ...

garlic, chilli and fennel seeds. Stir until everything is beginning to soften and become very aromatic. Add the pickled gooseberries to the pan along with the brown sugar and a tablespoon of the ...

Bold, pungent, and with an assertive flavor profile that lingers, making it a favorite among garlic aficionados. Chilli Pickle (Mirchi Ka Achaar) Fiery green or red chilies pickled with mustard ...

1. Wash and blanch the vegetables, then sun-dry them for at least 5-6 hours to remove moisture. 2. Heat mustard oil until it starts smoking, then reduce the heat. Add fennel, fenugreek, and carom ...

For the pickle, heat the oil. Mix the garlic, ginger and onion together to ... Add a cinnamon stick, then the turmeric, chilli powder, cumin and curry powder. Cook on a low heat for 15 minutes.

Leave at room temperature while preparing the other ingredients. Mince the garlic. Slice the banana chilli on the diagonal into 3mm (⅛in) pieces. Cut the bird’s-eye chilli in half lengthwise ...