Today I will tell you how to make chilli garlic tempering / lehsun lal mirch tadka.
Garlic is very good for health, stomach, in joint pain and garlic tempering adds extra flavour to any recipe.
You can add garlic tempering to any recipe, add to dal or any vegetable or curry.
If ever your recipe has become a little bad taste then add garlic tempering to the recipe, your recipe will be amazingly delicious.
Add garlic tempering to the vegetable and enjoy the recipe.
Follow the steps given below to make a delicious Tadka of garlic…
Course Breakfast, Dinner, Indian, Lunch, Main Dish, Pickle
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 2minutes
Cook Time 3minutes
Total Time 5minutes
Servings 4People
Calories 27kcal
Equipment
Tadka Pan
Spoon
Knife
Bowl
Ingredients
3-4Cloves / KaliGarlic / Lehsun, Cut in 3 to 4 pieces
2UnitRed Chilli / Lal Mirch
3tspButter/ Desi Ghee
1tspCumin / Jeera Seeds
1/2tspRed Chilli / Lal Mirch Powder
Instructions
First take one tadka pan and place on the gas.
Switch on the gas on medium flame.
Add 3 tsp of desi ghee / country ghee in the pan.
Allow ghee to heat.
When smoke starts blowing from the ghee, add chopped garlic into desi ghee.
Stir garlic with spoon.
Let fry garlic for 20 seconds.
After that add pieces of red chilli.
Add cumin seeds after 10 seconds.
Roast cumin.
Fry the garlic till light brown.
Turn off the gas and add red chilli powder.
Now garlic red chilli / lehsun lal mirch tadka is ready.
Video
Notes
Garlic is very good for health, stomach, in joint pain and garlic tempering adds extra flavour to any recipe.
Coconut is very good for health and is also very tasty to eat. The raw white meat inside a coconut is referred to as the kernel. It has a firm texture and delicious, slightly sweet flavor. If you have a whole coconut, you can scrape the raw meat out of the shell and eat it. In its processed form, you’ll usually find it sliced, shaved, or grated. Grated coconut is also called as coconut powder or coconut boora. Coconut laddus can be eaten in any season, whatever the season, coconut has very few calories. So this coconut dessert is also very effective in reducing your body weight, Because it is made of coconut powder, coconut powder has very little fat. This coconut dessert is made very quickly and is very tasty to eat as well as very beneficial for health. I will tell you a very easy method of making coconut laddus which is very tasty to eat. Follow the steps given below to make delicious coconut laddus …
Take 4 tbsp of sugar. You can use sugar as per your wish. More or less but even if you eat more sugar, do not add more than half a cup of sugar.
I am not making too much sweet nor less sweet laddu here. Do not add sugar at all if someone has sugar problems. Coconut powder is naturally sweet. So it would be nice to eat laddu without sugar as well.
Take 1/2 cup of milk also.
After that take 1 tsp of desi ghee.
Take 1/4 tsp cardamom / elaichi powder.
Put kadhai / fry pan on the gas. Add a cup of coconut powder to the kadhai / fry pan.
Stir the coconut powder with a spatula so that the moisture of the coconut powder runs out.
Fry for a minute.
After that add sugar, cardamom powder along with 1/2 cup of milk.
Fry this mixture with a spatula. Fry till the milk dries in the mixture.
When the milk of the mixture dries.
Then add a spoon of desi ghee and stir with a spatula.
Fry the mixture for 30 seconds.
Now switch off the gas.
Let the mixture cool.
When the mixture cools down.
Then make the laddus with a light hand.
Take a spoonful of coconut dust after making laddus.
Wrap dust of coconut on all coconut laddu.
Make the remaining laddu following the above-given steps.
Delicious coconut laddus are ready to eat. Enjoy this delicious and instant desert.
Notes
Coconuts are known for their versatility of uses, ranging from food to cosmetics.
The inner flesh of the mature seed, as well as the coconut milk extracted from it, forms a regular part of the diets of many people in the tropics and subtropics.
Coconuts are distinct from other fruits because their endosperm contains a large quantity of clear liquid, called coconut water or coconut juice.
Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji
Bottle guard / Loki has a place of its own in summer green vegetables. Bottle Gourd vegetables are very healthy and simple to digest. Bottle guard / Lauki has 90% water and is one of the lightest vegetables and great for days of fasting. Vrat ki lauki can serve with (buckwheat pan-fried bread) kuttu ke paratha. Gourd vegetable is eaten on fast, the main reason for this is that gourd vegetable is good to eat and is also healthy for the stomach and easy to digest. We make bottle guard / lauki recipe in many respects, today in its quick (fasting) we're going to create edible curry vegetables. This recipe is very simple to make …
Pilaf or pilau is a rice dish or a wheat dish in some areas. Which generally includes cooking in stock or broth, adding spices and other ingredients such as vegetables or meat. This veg pulao recipe is one of many Indian homes ‘ fundamental dishes produced frequently. It is also the most frequently found menu served along with a raita, chhola or spicy curry for parties, buffets & festivities. There are a few distinct ways to make pulao recipe for vegetables. Every region has a distinct way to do it. I am sharing a simple pulao veg generic recipe which we create at home. It tastes really delicious and is very fragrant. Not only does this work well for a regular or special meal, it is also good to pack in lunch boxes for office & college. Since this is the easiest of Indian rice dishes produced with very little preparation, making even for a party when you have a crowd is extremely fast & ridiculously simple. As they say, rice is the head of everything. Rice is very nutritious and full of vitamins and minerals. Two servings of this rice a day gives you energy for 24 hours. Who uses athletes and people who sit at the computer a lot. People like programmers, designers or online players. The Slotogate platform is the best platform that gives you a wide range of online casinos where you can use various deposit methods including casinon med bankid
1 Cup Basmati Rice
2 tsp Green Pea
1/2 tsp Cumin Seed
1 tsp Desi Ghee
6 Unit Cashew (Break in two pieces)
3 Unit Almond (Break in two pieces)
1/8 tsp White Salt (Use very little amount of salt)
1 Unit Bay Leaf (optional)
2 Unit Black Pepper seed
Take 1 cup of Basmati rice. Wash rice and keep them aside
Place handi / fry pan on the gas stove.
Put 1 tsp of desi ghee into handi / fry pan.
Put Broken cashew and almond in the handi / fry pan.
Fry cashew and almond. Fry till cashew and almond become little brown.
After that add cumin seed in the handi / fry pan. You can add bay leaf and black pepper seed also.
Once cumin started crackling, after that add basmati rice in the handi / fry pan. Add 2 tsp green peas and little amount of salt. Fry rice for 30 seconds.
After that 2 cup of water into handi / fry pan.
Now let boil the rice in the handi.
Stir rice periodically so that rice should not stick to vessel bottom.
Wait for water starts boiling in the handi.
Once the water starts boiling. Place the lid on the handi / fry pan. Now put the gas flame to medium.
Let remain the lid close for 5 – 7 minute. After that open the lid and check whether rice is cooked. If its 90 % cooked. Close the gas flame, and close the lid for 10 minute. Do not open the lid before 10 minute. If pulao is not cooked properly. You can add little amount of water in the handi and close for 5 more minute, gas should be on low flame.
Now Pilaaf / Pulao is ready Serve hot with curry, choola, kadhi or any other curry recipe.
If Pulao is not cooked properly.
You can add little amount of water in the handi and close for 5 more minute, gas should be on low flame.
Without side dishes, this vegetable pulao can be served alone. But the meal is complimented by a chhol and raita.
With egg curry or chicken curry or any grilled dishes such as kababs, non-vegetarians can serve veg pulao.
But just appreciate it with some simple curd / yogurt and papad if you’re short of moment.
We serve vegetable pulao with a salan or shorba for unique occasions or when we have visitors at home.
Aloo gravy sabzi / Potato Gravy Curry is very easy to make. It goes well for fasting / upavasa. There are so many fast, where you can have one time meal. This curry is very good for that purpose. You can enjoy this curry with paratha or alone in Somvar fasting or Pradosh fasting, Friday Vaibhavlakshmi fasting or any fast. This recipe includes potato, tamarind, fasting salt, red chilly. It well suits for all types of fast. Even if you became boar to eat dal, regular sabzi/curry on a daily basis. This sabzi/curry is a very good substitute. After having this curry with paratha or chapati. You will enjoy it fully. Your mind will be full of satisfaction. Its sour and spicy green chilly taste is very yummy and exotic. Prepare one time, next time if you will even think of this curry. It will fill your mouth with water. Personally I will recommend having this curry with paratha.
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
asper tasteFasting Salt / Sendha Namak / Rock Salt, If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt
Instructions
First, take 4 potatoes and put with water in the cooker, the Water level should be the same as the level of potato in the cooker.
Pour tamarind into water 10 minutes, to create a tamarind pulp.
After that put tamarind into a mixer jar with little water.
Grind the tamarind into the mixer and prepare pulp.
Peel off the potato, mash them with hand only.
Chop both green chilly and red chilly into pieces.
Put kadai or fry pan on the gas on the high flame. Add 2 tsp desi ghee in the kadai.
Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
Once cumin seed starts crackling and green chilly become a little fade in green color. After that add mashed potato into kadai.
Fry potato with a spatula.
Fry potato for one minute, after that, add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
Mix tamarind with a spatula.
After 30 seconds, add 400 grams of water.
Add fasting salt / senda salt to the curry. Let cook the curry on medium flame.
Meanwhile, similarly, chop the green coriander.
After that add the water in the curry if needed, In this curry, water should be more than the potato or content. At the same time sprinkle chopped green coriander.
Check if salt is proper, make it balance. To make gravy little thick mash some potato in the curry. Let cook curry for 15 minutes on the low medium flame. It will add flavor to the curry.
Once the curry is properly flavored. Transfer in the bowl and while serving sprinkle chopped green coriander.
Video
Notes
If you do not want to add salt to curry, then you can skip that step.
If you want to add more sourness to the curry, add more tamarind pulp or you can also add lemon juice in the end.
This upavasa aloo sabji / Potato curry, you can enjoy with paratha, it goes very well with paratha.
This is multipurpose curry, you can enjoy in normal days and also in upavasa / fasting days.
If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt
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