Rajasthan Garlic Chutney / Lehsun ki Chutney

 

This garlic chutney, called lehsun ki chutney / lasan ki chutney is a rustic, flavorful condiment catering to garlic lovers. Obviously garlic bulbs and red chilis are the main ingredients used in the preparation of this fiery accompaniment. Always a part of Rajasthani thaalis, this chutney is quite a simple preparation and can be done in a short time. It can be used as an accompaniment to breakfast dishes / meals / rustic rotis, as a spread for sandwiches or to perk up the dishes like vada pav. It can be stored for a few weeks, when refrigerated.

There is no such thing as a standard version when it comes to garlic chutney preparation and each household has their own favorite recipe. I have seen versions including tamarind / amchur /lemon juice / ginger and other things. Use chilis and chili powder according to your taste. I have seen the chutneys with a darker shade but mine is redder because of the Byadagi chilis I used. I had made this as part of my dal baati churma platter. 

Recipe source: Here
Ingredients for chutney:
24 garlic cloves
1 heaped tsp. cumin seeds
6 chilis (I used Byadagi variety which gives color and are less spicy,)
1 tsp. spicy chili powder
Salt to taste
3/4 cup water
1/4 cup oil
1 tsp. mustard seeds

Directions:

* Add garlic cloves, cumin seeds, chilis, chili powder and salt to a blender / processor.

* Blend them together to a fine paste adding water.

* Heat oil preferably in a non stick pan and add mustard seeds.

* When they start to splutter, add the ground paste and stir.

* Cook on medium flame, stirring frequently until it thickens, about 10 minutes.

* Cool the mixture and store in a jar. Use as needed and refrigerate the leftover chutney.

This post is an entry for Blogging Marathon with the theme 'Condiments'. Check the link to find out what other marathoners are cooking.

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Vada Pav

I could pick a recipe of my own choice for today, the Day 3 under "Taming the Yeast" theme, given that I featured one of the buns I posted in the last two days. I chose to go with the eggless burger buns I posted this week to prepare the famous street food from the Mumbai region, the vada pav. Vada pav often dubbed as the Indian burger is a combo of a vada, the potato fritter and the pav, a bun. Lime sized spicy potato curry balls are coated with chickpea flour batter and then deep fried. A spicy garlic chutney is smeared on the lower side of the bun and the fritter is sandwiched between the bun slices. The vada pav is said to be originally started as a cheap meal for the low income group but soon the tasty snack went on to become one of the popular street foods of Mumbai.

What you need for vada pav:
Burger buns / Pav buns
Batata vada / Aloo bonda
Garlic chutney (Recipe below)

Method:
* You can use traditional pav buns or the store-bought hamburger buns. I used the eggless burger buns.
* I used this aloo bonda recipe. Just add sauteed minced ginger, onion and garlic before adding the mashed, boiled potatoes.
* For garlic chutney, powder 3 cloves of garlic, 1 tsp red chili powder / 4 - 5 red chillies, 1/4 cup grated dry coconut and salt. (I had to add a little water to facilitate grinding.)
* Now to assemble the vada pav, cut the bun cross-wise into two and spread some garlic chutney thinly on the bottom portion. Place the aloo vada between the two slices and enjoy.

Check what other marathoners are cooking during BM #45.

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Homemade Bread Croutons & Bread Crumbs

There are not many bread lovers at home, especially if the bread is a store bought one. The homemade one is gone without a trace just in a day but the one bought for emergencies, lies in the refrigerator begging for our mercy. Bread croutons and bread crumbs are my ways of recycling the stale bread. Bread crumbs help in binding while preparing patties while the croutons go in soups, salads and even snacking. Making bread crumbs at home is quite easy and there is no need to shell out arond $3 for a small pack of croutons.

You can leave out the crusts as it is or remove them for making croutons. If you decide to cut the crusts, save them to make your own bread crumbs. For snacking I make bigger sized croutons and for garnishing I prefer small cubes. You see two different sized croutons in this post since they were made at two different times. :) Also you can use your desired choice of bread to make croutons. Herb breads would be a great choice. I was left with some white bread at home and so this time, used it. I have even seen dessert recipes made with croutons using sweet breads with dry fruits and nuts.

Ingredients for croutons:

10 bread slices

1/4 cup melted butter / olive oil / canola oil (I used butter - canola oil combo.)

Garlic and salt / garlic salt to taste

Seasoning / herb of your choice (Optional. I used Italian seasoning.)

Method:

* Preheat the oven at 350 deg F.

* Mix well the butter / oil, garlic salt and seasoning in a bowl .

* Remove the crusts. Brush the butter mix on both sides of the bread slices evenly. Cut the bread into small cubes. Or you can first cube the bread slices and toss them in the butter mixture making sure that the cubes are evenly coated.

* Place them on a rimmed baking sheet and bake them for 15 - 20 minutes or until they turn golden brown and crisp through out. Toss them in between once or twice. Sometimes I bake at 375 deg F for about 15 minutes.

Or use a wide, shallow skillet and fry them on stove top until they are uniformly brown and crisp. Cool and store them in an airtight container. If not using immediately, they can be frozen.

These bigger croutons are an evening snack for kids.

Bread Crumbs:
The crusts, the ends of the bread which no one wants to eat or the remaining stale bread can all be collected in the freezer. When you have enough, just run them through a food processor and you will have your own bread crumbs. There are again no hard and fast rules when it comes to bread crumbs. You can use fresh / stale bread, toasted / un toasted bread , crusts or no crusts.
Just put the bread pieces in a food processor and pulse it until you have crumbs.

Store it in the freezer in an airtight container or a Ziploc bag.

(I will tell you tomorrow why there is no good picture for bread crumbs.) :) :)
This is going to be my Day 4 post under "Preps & Preserves" during BM#11. Check here to know what my fellow marathoners are cooking today.

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