Lahsun Chutney

This Lahsun chutney (Rajasthani Garlic Chutney) is garlic-y, spicy and perfect to pair with your Bajra roti or Wheat roti . It also serves a test to true love because if your partner is willing to kiss you even after you eat this chutney, he/she/them is a keeper!

How to make Lahsun Chutney/Garlic Chutney

This spicy and flavoured condiment made with fresh garlic pods, a tomato and a few spices comes together in 5 minutes.

1. Add garlic pods, tomato, red chilli powder, cumin powder and coriander powder with some salt to taste into a blender.

2. Blend until smooth.

3. Heat some oil in a pan and add the chutney to this oil, then reduce the heat. Make sure the heat is low enough to prevent the chutney from splattering.

4. Cook until some of the rawness of the garlic is gone and is digestible to you.

. Serve on the side of some rotis and you have yourself a delicious meal!

STORAGE

This chutney can be stored in an air tight container for up to 4 days. It can also be frozen in a freeze safe bag for up to 3 months. Let defrost in the fridge the night prior to the day of consumption.

Check out my other chutney recipes:

• Kaara Chutney – Tamilian Spicy chutney
• Easy Mint Coriander Chutney: Thick With Secret Ingredient
• Homemade Coconut Chutney- Easy South Indian Dip
• Onion Tomato Chutney (South Indian Dip)

Lahsun Chutney

Ingredients1x2x3x

• 8 pods Garlic
• 1 Small tomato
• 1 tsp Ground cumin seeds
• 1 tsp Ground coriander seeds
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp Salt (or to taste)
• 1 tbsp Water (or add as required)
• 1/2 tbsp Neutral oil

Instructions

• Add all the ingredients except the oil to a blender and blend until smooth.
• Heat the oil in a pan and add the blended chutney to this.
• Cook for about 3-4 minutes on medium to low heat (avoid splattering) until some of the rawness goes away.
• Take it off the heat and serve with rotis or store in a jar for up to 4 days in the refrigerator.

This Bajra Roti is perfect for those looking for a gluten-free alternative to wheat-based rotis or just want to include a variety of grains in their diet. Bajra , also known as pearl millet , is a complete source of protein with complex carbs that keeps you fuller for longer. It’s also super delicious and I have been loving it recently!

What is Bajra Roti?

Bajra roti is an north Indian gluten-free flat bread. It is commonly consumed for breakfast in the state of Rajasthan in India, with a side of Lahsun Chutney (garlic chutney) , also some red onions and green chilli peppers for an extra crunch (you may skip this if its too badass for you ;P).

How to make Bajra roti?

There are many ways to make Bajra Roti and I have tried them all. This one works the best and is the one I am going to talk about here.

Set-by-step way to make it with visual aid for your reference:

1. Take one cup of water in a pan and bring it to a boil.

2. Add salt to it and then reduce the heat.

3. Add 1 cup of Bajra/Pearl millet flour to the water and then cover with a lid. Do not touch it yet. This step helps the starches to release and create a glutenous texture and gives the easiest workable dough. No other method guarantees the same results, trust me.

4. After a minute, remove the lid and mix the dough well with a wooden spoon until well combined. Set it aside so it cools down a bit.

5. Then take in on to a work surface and knead the dough into a soft pliable dough.

6. Break off a small piece of the dough and roll it really well into a sphere making sure there are no cracks on the surface.

8. Now sprinkle some of the flour into the ball and press it into a circle either with the help of both hands by turning it or on the surface.

9. Roll it out into a round shape with a rolling pin, while adding enough extra flour to prevent sticking.

10. Carefully take the uncooked roti on one palm and lay it on a hot skillet (on the stove). While one side is cooking, sprinkle a few drops of water on the top of the roti and spread it with the help of a spoon. This step helps the roti stay moist and soft instead of dry and crumbly.

11. Then flip it and cook on the other side. Cook until both sides are slightly golden brown in certain areas and puffy and then take it off the skillet.

12. Then, repeat for the rest of the dough.

13. Apply some vegan ghee or avocado oil on the surface of the rotis if you wish. The rotis will be soft and delicious, nevertheless.

14. Serve with some lahsun chutney or daal or some spices vegan yoghurt and you have yourself a delicious breakfast/lunch/dinner.

Let me know if you try this easy Bajra roti recipe with Lahsun Chutney as I would love to see it! Tag @beextravegant on Instagram .

Try other breakfast/snack items from the blog:

• Vegetable Upma Recipe
• Khaman dhokla recipe
• Paniyaram recipe- shallow fried, spiced rice and lentil balls
• Vegan Yoghurt Toast – Spicy
• Tofu masala sandwich

Bajra Roti

Ingredients1x2x3x

• 1 cup Bajra flour/pearl millet flour
• 1 cup Water
• 1/2 tsp Salt

Instructions

• Take one cup of water in a pan and bring it to boil.
• Add salt to it and reduce the heat.
• Add 1 cup of Bajra/pearl millet flour to the water and cover. Do not touch it yet. This step helps the starches to release and create a glutenous texture and gives the easiest workable dough.
• After a minute, remove the cover and mix the dough well with a wooden spoon until well combined. Set it aside so it cools down a bit.
• Then take in on to a work surface and knead the dough into a soft pliable dough.
• Break off a small piece of the dough and roll it really well into a sphere making sure there are no cracks on the surface.
• Now sprinkle some of the flour on the ball and press it down either with the help of both hands by turning it or on the surface.
• Roll it out into a round shape with a rolling pin, adding enough extra flour to prevent sticking.
• Carefully take the uncooked roti on one palm and lay it on a hot skillet (on the stove).
• While one side is cooking, sprinkle a few drops of water on the top of the roti and spread it with the help of a spoon.
• Then flip it and cook on the other side. Cook until both sides are slightly golden brown in certain areas and then take it off the skillet.
• Repeat for the rest of the dough.
• Apply some vegan ghee or avocado oil on the surface of the rotis if you wish. The rotis will be soft and delicious, nevertheless.
• Serve with some lahsun (garlic) chutney or daal or some spiced vegan yoghurt and yo have yourself a delicious breakfast/lunch/dinner.

Lemon Rice/chitranna/Nimmakaya Pulihora is a crunchy, spiced, lemon-y rice dish that is quick and easy to make and tastes amazing! It is a dish originating from the south of India, particularly Karnataka and Andhra Pradesh, and is perfect to consume for breakfast lunch or dinner!

What is Lemon rice?

Lemon rice is a staple in most south Indian households, as it was in mine. We usually make it when we want a quick dish and have some leftover rice available. With just a few ingredients, this dish comes to life in no time. It has a slight tanginess from the lemon juice, aromas from the mustard seeds and curry leaves and crunchiness from the peanuts, cashews and roasted lentils.

This dish is perfect for beginners since its easy and very forgiving.

In India, his dish a very common travel food. My mum used to always pack some lemon rice with pickle, that we used to enjoy in our train journeys. The addition of turmeric and lack of soggy ingredients makes this dish stay good for a long time.

How to make Lemon rice?

Here is the step-by-step guide to making this dish.

1. Start by measuring out 1 cup of rice and cooking it. You can also use leftover rice, in which case, measure out 3-4 cups of it for this recipe.

2. Let the rice cool down, then heat up some oil in a pan. Make sure it’s on medium low heat.

3. Add mustard seeds to this and let it crackle.

3. Then add the chana dal and urad dal. Fry until the dals turns golden. Do not let it burn.

4. Then add peanuts to it and let that sauté a bit (about 40 seconds) then add cashews to it.

5. Then add the chopped green chilies and curry leaves.

6. Finally add the asafoetida and turmeric powder and turn off the heat. Mix very well.

7. To this, add the cooked and cooled rice, lemon juice, salt and mix very well so that everything is well combines.

6. Cover the pan for the flavors come together for 4 to 5 minutes. and then serve the lemon rice with some spicy Indian pickle and pappad. You can also garnish with chopped coriander/cilantro leaves.

Let me know if you give this easy Lemon Rice recipe a try! Tag me aka @beextravegant on Instagram if you post it, so I can see it.

Try other breakfast/snack items from the blog:

• Vegetable Upma Recipe
• Khaman dhokla recipe
• Paniyaram recipe- shallow fried, spiced rice and lentil balls
• Vegan Yoghurt Toast – Spicy
• Tofu masala sandwich

Lemon Rice Recipe

Ingredients1x2x3x

• 1 cup rice sub with 3 cups of cooked rice
• 1 ¾ – 2 cups water
• 1 ½ – 2 tablespoons lemon juice or add as required
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tbsp cashews
• 3-4 tbsp peanuts
• 12-15 curry leaves
• 2 green chilies optional
• ¼ tsp asafoetida hing
• ½ tsp turmeric powder
• 1-2 tbsp neutral oil
• salt to taste

Instructions

Cooking the rice (if not using leftover rice)

• Rinse uncooked rice in water (rubbing between your palms), drain and rinse again until the water turns clear
• Then soak in water for about 30 minutes.
• Then, the water from the soaked rice.
• Add the rice in a large pan with water covering enough so that when you lay you hand on top of the rice, your fingers are covered in the water.
• Bring it up to boil and, turn the heat down, cover with a lid and cook for about 8 minutes.
• After 8 minutes, turn off the heat and let it sit for 5 minutes. Then uncover and fluff up the rice with a fork and let it cool down.

Lemon rice base

• In a large frying pan, heat 1-2 tbsp oil. Bring it to low heat.
• Add the mustard seeds and once they begin to crackle, add the chana dal and urad dal.
• Fry until the dals turns golden. Do not let it burn.
• Then add peanuts and cashews to it.
• Then add the chopped green chilies and curry leaves.
• Finally add the asafoetida and turmeric powder and turn off the heat. Mix very well.

Final Lemon Rice

• To this, add the cooked and cooled rice, lemon juice, salt and mix very well.
• Cover the pan for the flavors come together for 4 to 5 minutes.
• Serve the lemon rice with some spicy Indian pickle and pappad.
• Optionally, garnish with chopped coriander/cilantro leaves.

Storage

• Leftovers can be stored in the refrigerator for up to 3 days and can be stored in the freezer for up to one to two months.

Lahsun Chutney

Ingredients1x2x3x

• 8 pods Garlic
• 1 Small tomato
• 1 tsp Ground cumin seeds
• 1 tsp Ground coriander seeds
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp Salt (or to taste)
• 1 tbsp Water (or add as required)
• 1/2 tbsp Neutral oil

Instructions

• Add all the ingredients except the oil to a blender and blend until smooth.
• Heat the oil in a pan and add the blended chutney to this.
• Cook for about 3-4 minutes on medium to low heat (avoid splattering) until some of the rawness goes away.
• Take it off the heat and serve with rotis or store in a jar for up to 4 days in the refrigerator.