Vegg-hi Paaji

17/02/2025

27/01/2025

One of the most comforting desserts, Jjust about anything, perfecting the sugar is key to any dessert. And nothing better than a Halwa..

Ingredients
2-3 heaped tbsp Ghee , घी
2 cups soaked Chana dal paste , भीगे चने की दाल का पेस्ट
⅓ cup Sesame seeds, toasted , तिल
½ tsp Cardamom powder , इलायची पाउडर
¼ tsp Black pepper powder , काली मिर्च का पाउडर

For Jaggery Syrup
1 cup Jaggery , गुड
1 cup Water , पानी

For Garnish
2-3 Almond, sliced & Roasted , बदाम
2-3 Pistachio, sliced & Roasted , पिस्ता
Fresh Rose petals , गुलाब की पंखुड़ियां

Process
In a kadai heat ghee and add soaked chana dal paste and keep sauteing.
Cook on low flame for 14-15 minutes. Until it’s light golden brown in color.
In a pan, add white sesame seeds and dry roast it. Once it cools down, transfer it into a grinder jar and grind into fine powder.
Now, add powdered sesame seeds into the kadai and mix well.
Add jaggery syrup and mix it well. Cook till it thickens and ghee leaves the sides of the pan.
Add cardamom powder, black pepper powder and mix it well.
In a pan, add chopped almonds, pistachio and toss well.
Once the halwa is done. Transfer it into a serving bowl.
Garnish it with tossed nuts and serve hot.


For Jaggery Syrup
In a shallow pan, add jaggery, water and let it melt on low heat.
Stir until it melts completely..

😋 # Vegg-hi Paaji

27/01/2025

"Superfood Panjiri: A Wholesome Delight Packed with Nutrition! 🌾💪"

For Frying Nuts
500 gms Ghee, घी
50-60 gms Edible gum, गोंद
150 gms Almonds, roughly chopped, बादाम
150 gms Cashew Nuts, roughly chopped, काजू

For Panjiri
Remaining ghee, घी
1 kg Whole wheat flour, गेहूं का आटा
1 tsp Black peppercorns, crushed, कुटी हुई काली मिर्च
1 tsp Carom seeds, अजवाइन
Fried Nuts & Edible gum, तले हुए मेवे और गोंद
1 tbsp Dry ginger powder, सोंठ का पाउडर
200 gms Powdered sugar, पिसी हुई चीनी
150 gms Sugar, चीनी


For Garnish
Almonds, sliver, बादाम

For Frying Nuts

In a handi or kadai, add ghee, once it’s hot, add edible gum and fry them until golden in colour.
Transfer it to a tray and keep it aside for further use.
In the same handi or kadai, add ghee, once it’s hot, add almonds, cashew nuts and fry them until golden in colour.
Transfer it to a tray and keep it aside for further use.

For Superfood Panjiri
In the same handi or kadai, add remaining ghee, once it’s hot, add whole wheat flour and dry roast it for 25-30 minutes until it’s golden in color.
Add crushed black peppercorns, carom seeds, fried nuts & edible gum, dry ginger powder and give it a good mix.
Transfer it to a big tray or parat and keep it aside to cool down at room temperature.
Add powdered sugar, sugar and mix it well.
Transfer it to a serving dish and garnish it with almond slivers.
Serve with hot milk.

Vegg-hi Paaji

27/01/2025

"Master the Art of Simple Yet Tricky Desserts: Kheer & Phirni Simplified! 🍚✨"for More Click on Image or Scroll Down

For Kheer
50-60 gm Short grain rice (Kolum, Sona masuri), washed & soaked , चावल
1 ltr Milk , दूध
Few Vetiver roots , खस की जड़
100 gm Sugar , चीनी

For Garnish
Almond, sliced , बादाम

For Phirni
50 gm Short grain rice (Kolum, Sona masuri), washed & dried , चावल
1 ltr Milk , दूध
½ cup Milk , दूध
1 tsp Saffron , केसर
100 gm Sugar , चीनी

For Garnish
Pistachio, sliced , पिस्ता

For Gulatthi
1 cup cooked Rice , पके हुए चावल
½-¾ cup Water , पानी
¾-1 cup Milk , दूध
1 ltr Milk , दूध
2-3 Green cardamom, crushed , हरी इलायची
¾-1 cup Sugar , चीनी
2 tbsp Rose water , गुलाब जल

For Garnish
Dried Rose petals , सूखे हुए गुलाब की पंखुड़ियां

For Kheer

In a kadai add milk bring it to a boil then add the washed & soaked rice.
Let it cook on medium heat for some time then add the vetiver roots in a muslin cloth and continue cooking until the rice has cooked properly.
Remove the roots from the kheer and add sugar in it, stir it properly and give it one last boil then switch off the flames.
Serve hot or cold and garnish with sliced almonds


For Phirni

Take the washed, soaked & dried rice and make a coarse powder.
Put this powder in a bowl add milk, saffron and mix it properly.
In a kadai heat milk then add the milk rice mixture and continue cooking on medium heat until the rice has cooked and the mixture has thickened.
Now add sugar and continue cooking for another 3-4 minutes and switch off the flames.
Serve hot or cold and garnish with sliced pistachio.


For Gulatthi

In a bowl add cooked rice, water and roughly mash the rice with ur hand then add milk and milk everything properly.
In a kadai heat milk and add the rice mixture, green cardamom and continue cooking on medium heat for 6-8 minutes
Now add sugar, rose water and cook for another 3-4 minutes, switch off the flames.
Serve hot or cold and garnish with dried Rose petals.

08/01/2025

Transform your kitchen into a haven of Indian culinary delights with our diverse range of Pulao and Biryani recipes. Each dish is crafted to bring the authentic flavors of India straight to your table. 🍛✨
For Kathal Marination
1 kg Jackfruit (peeled, cut into dice) कटहल
¼ cup fresh Mint leaves, roughly torn, पुदीना पत्ता
3-4 tbsp Fried onion, तले हुए प्याज
1 tsp Caraway seeds, शाही जीरा
few Coriander leaves, roughly torn, धनिया पत्ता
Salt to taste, नमक स्वादअनुसार
1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
½ tsp Coriander powder, धनिया पाउडर
¼ cup Fried onion oil, तले हुए प्याज का तेल
2 cups Curd, beaten, दही
1 tbsp Prepared Biryani Masala, तैयार किया हुआ बिरयानी मसाला
2-3 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

For Biryani Masala
10-12 no. Green cardamom, हरी इलायची
2 no. Mace, जावित्री
4-5 no. Cloves, लौंग
1 heaped tbsp Black peppercorns, काली मिर्च के दाने
1 no. Black cardamom, बड़ी इलायची
Salt to taste, नमक स्वादअनुसार
1 ½ inch Cinnamon stick, दालचीनी
3-4 no. Bay leaf, तेजपत्ता

For Cooking Kathal
¼ cup Oil, तेल
1 Bay leaf, तेजपत्ता
2 ½ medium Onions, sliced, प्याज
Marinated kathal, मैरिनेटेड कटहल
1 no. Green chili (less spicy & broken into half) हरी मिर्च
½ cup Warm water, गुनगुना पानी

For Cooking Rice
Water as required, पानी
1 no. Bay leaf, तेजपत्ता
½ tsp Prepared Biryani Masala, तैयार किया हुआ बिरयानी मसाला
Salt to taste, नमक स्वादअनुसार
2 tsp Ghee, घी
3 cups Sella basmati rice (soaked for 30 minutes) सेला बासमती चावल

For Jhol
½ cup Remaining excess oil, तेल
½ tsp Prepared Biryani Masala, तैयार किया हुआ बिरयानी मसाला
1 tsp Caraway seeds, शाही जीरा
2 heaped tbsp Fresh cream, ताजा क्रीम

For Assembling
Cooked kathal, पके हुए कटहल
1st batch of Cooked rice, पके हुए चावल
Remaining Cooked kathal, पके हुए कटहल
1 tbsp Coriander leaves, roughly torn, धनिया पत्ता
1 tbsp Mint leaves, roughly torn, पुदीना पत्ता
3-4 Green chili (less spicy & broken into half) हरी मिर्च
½ tsp Prepared Biryani Masala, तैयार किया हुआ बिरयानी मसाला
2nd batch of Cooked rice, पके हुए चावल
Prepared jhol, तैयार किया हुआ मिश्रण
few Fried onions, तले हुए प्याज
few Coriander leaves, roughly torn, धनिया पत्ता
½ tsp Kewra water, केवड़ा जल
1 tbsp Ghee, for finishing, घी

For Raita
2-3 tsp Fried onion, chopped, तले हुए प्याज
1 no. Green chili (less spicy & chopped) हरी मिर्च
few Mint leaves, chopped, पुदीना पत्ता
1 cup Curd, beaten, दही
¼ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
Salt to taste, नमक स्वादअनुसार
½ tsp Black peppercorns, crushed, काली मिर्च के ने
few Fried onions, तले हुए प्याज

For Garnish
Coriander sprig, धनिया पत्ता
Mint sprig, पुदीना पत्ता

Process
For Kathal Marination
Apply a generous amount of mustard oil on the hands, knife and on the chopping board.
Cut the jackfruit from the middle into two halves, remove the inner sticky white core, separate the pod from the skin and cut them into cubes.
In a bowl, add chopped pods cubes, mint leaves, fried onion, caraway seeds, coriander leaves, salt to taste, degi red chili powder, turmeric powder, coriander powder, fried onion oil, curd, prepared biryani masala, ginger garlic paste and mix it well.
Keep it aside for 15-20 minutes to marinate.

For Biryani Masala
In a pan, add green cardamom, mace, cloves, black peppercorns, black cardamom, salt to taste, cinnamon stick, bay leaf and dry roast it for a minute on low flame.
Transfer it to a grinder jar and grind it coarsely.
Keep it aside for further use.

For Cooking Kathal
In a handi, add oil, once it’s hot, add bay leaf, onion and sauté it well until golden in color.
Add marinated kathal, green chili and mix it well, add warm water, cover it with the lid and cook it well.
Transfer half of the cooked kathal in a bowl and keep it aside for further use.

For Cooking Rice
In a handi or sauce pot, add water, once it’s roaring boiled, add bay leaf, prepared biryani masala, salt to taste, ghee, sella basmati rice, cover it with the lid and cook it for 4-5 minutes on high flame.
Strain out the 60 % cooked rice and transfer it to a tray for resting.
Strain the remaining rice, transfer it to another tray and allow it to rest.
Keep it aside for further use.

For Jhol
In a bowl, add remaining excess oil, prepared biryani masala, caraway seeds, fresh cream and mix all together.
Keep it aside for further use.

For Assembling
In the same handi, add 1st batch of cooked rice, remaining cooked kathal, coriander leaves, mint leaves, green chilies, prepared biryani masala, 2nd batch of cooked rice, prepared jhol, fried onions, coriander leaves and kewra water.
Heat the tawa and place the handi onto it, cover it with the lid and allow it to cook for 2-3 minutes on high flame.
Reduce the flame to low and cook it on the dum for 15-20 minutes.
Turn off the flame and keep it aside for resting for at least 10-12 minutes.
Finish it with the ghee and gently transfer it on a serving dish.
Garnish it with coriander sprig and mint sprig.
Serve hot with raita.

08/01/2025

Transform your kitchen into a haven of Indian culinary delights with our diverse range of Pulao and Biryani recipes. Each dish is crafted to bring the authentic flavors of India straight to your table. 🍛✨

Ingredients
For Instant Schezwan Sauce
20-25 no. dry Bedgi red chillies, सूखी बेड़गी लाल मिर्च
½ cup Bedgi chili flakes, बेड़गी चिल्ली फ्लेक्स
2 tbsp Sugar, चीनी
Salt to taste, नमक स्वादअनुसार
1 tbsp Oil, तेल
7-8 no. Garlic cloves, लहसुन
½ inch Ginger (peeled & roughly chopped) अदरक
1 ¼ cup Water, पानी
½ cup Tomato ketchup, टोमेटो केचप
½ tsp Vinegar, सिरका

For Schezwan Fried Rice
2 tbsp Oil, तेल
1 inch Ginger (peeled & finely chopped) अदरक
4-5 no. Garlic cloves, roughly chopped, लहसुन
2 no. medium Carrots (peeled & finely chopped) गाजर
5-6 no. Baby corn, roughly chopped, बेबी कॉर्न
7-8 no. Mushrooms, roughly chopped, मशरूम
1 tbsp Tender Coriander stems, finely chopped, धनिये के डंठल
1 small Cabbage, roughly chopped, पत्ता गोभी
3-4 heaped tbsp Prepared schezwan sauce, तयार किया हुआ शेज़वान सॉस
4-5 cups Cooked Rice, पके हुए चावल
1 tsp Light soy sauce, सोया सॉस
1 tbsp Red chili sauce, रेड चिली सॉस
½ cup Spring onion, roughly chopped, हरी प्याज

For Garnish
Spring onion, हरी प्याज
Coriander sprig, धनिया पत्ता

Process
For Instant Schezwan Sauce
In a pressure cooker, add dry bedgi red chillies, bedgi chili flakes, sugar, salt to taste, il, garlic cloves, ginger, water, tomato ketchup, vinegar and cook it for 2-3 whistles on medium flame until cooked well.
Open the lid and simmer it for 4-5 minutes on low flame until it thickens.

For Schezwan Fried Rice
In a wok or kadai, add oil, once it’s hot, add ginger, garlic cloves and saute it for 2-4 minutes.
Add carrots, baby corn, mushroom, tender coriander stems, cabbage and stir fry it for a minute on high flame.
Add prepared schezwan sauce and mix it well.
Add cooked rice, light soy sauce, red chili sauce, spring onion and toss it well on high flame.
Garnish it with spring onion and coriander sprig.
Serve hot with schezwan sauce.

07/01/2025

🍲✨ Savor the bold and rustic flavors of Rajasthani Dal Tadka, a true gem of Rajasthani cuisine!

Ingredients

For Dal
1 ½ cups Toor dal, तूर दाल
½ cup Yellow Moong dal, मूंग की दाल
Water, पानी

For Cooking Dal
1 tbsp Ghee, घी
½ tsp Cumin seeds, जीरा
Washed Dal, धुली हुई दाल
½ inch Ginger (peeled & finely chopped) अदरक
2 no. Green chillies, chopped, हरी मिर्च
Salt to taste, नमक स्वादअनुसार
5-6 cups Water, पानी
1 tbsp Tender Coriander stem, finely chopped, धनिये के डंठल
½ tsp Turmeric powder, हल्दी पाउडर
½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
¼ tsp Coriander powder, धनिया पाउडर
Warm Water, पानी
Salt to taste, नमक स्वादअनुसार

For Jeera Rice
2 tsp Oil, तेल
½ tsp Cumin seeds, जीरा
1 no. Green chili (less spicy & chopped) हरी मिर्च
½ tbsp Coriander leaves, chopped, धनिया पत्ता
Cooked Rice, पके हुए चावल
1 tbsp Butter, cubed, मक्खन

For Tadka
1 tbsp Oil, तेल
1 tbsp Ghee, घी
2-3 Bedgi red chili, बेडगी लाल मिर्च
A pinch of asafoetida, हींग
½ inch Ginger (peeled & finely chopped) अदरक
1 no. Green chili, chopped हरी मिर्च
½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

For Garnish
Coriander sprig, धनिया पत्ता

Process
For Washing Dal
In a bowl, add toor dal, yellow moong dal, water and rinse it well.
Keep it aside for further use.

For Cooking Dal
In a pressure cooker, add ghee, once it’s hot, add cumin seeds and let it splutter.
Add wash dal, ginger, green chillies, salt to taste, water, tender coriander stems, turmeric powder, degi red chili powder, coriander powder and mix it well.
Cover it with the lid and cook for 3-4 whistles until mushy on medium to high flames.
Add water, salt to taste and stir well and give it a quick boil.
Transfer it into the serving bowl, pour the tadka on it and garnish it with coriander sprig.
Serve hot.

For Jeera Rice
In a pan, add oil, once it’s hot, add cumin seeds and let it splutter.
Add green chillies, coriander leaves, cooked rice, butter and toss it well on medium flames.
Transfer it to a serving bowl with prepared dal and garnish it with coriander sprig.
Serve hot.

For Tadka
In a pan, add oil, ghee, once it’s hot, add bedgi red chili, a pinch of asafoetida and saute it well.
Add ginger, green chili, degi red chili powder and mix it well.
Turn off the flame and keep it aside for further use.

Made with hearty lentils and tempered with aromatic spices and ghee, it’s a perfect balance of taste and tradition. 🧈🔥

Pair it with hot bajra roti, rice, or your favorite bread for a wholesome and satisfying meal. 😋

" 🍲 😍 😋😋

07/01/2025

"🍛❤️ Indulge in the creamy, luxurious goodness of Dal Makhani, the crown jewel of North Indian cuisine!
Ingredients

For Cooking Dal
1 ½ tbsp Ghee, घी
½ cup Kidney beans (washed & soaked overnight) राजमा
3 cups Whole Black Gram (washed & soaked overnight) साबुत उड़द की दाल
¼ cup Chana dal (washed & soaked overnight) चना दाल
5-6 cups Water, पानी
1 tbsp Garlic juice, लहसुन का पानी
1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
¼ tsp Turmeric powder, हल्दी पाउडर
1 tsp Coriander powder, धनिया पाउडर
Salt to taste, नमक स्वादअनुसार
2 tbsp Unsalted butter, cubed, सफ़ेद मक्खन

For Ginger Garlic Paste
5-6 Garlic cloves, लहसुन
1 inch Ginger, peeled, slice, अदरक
1 Green chili (less spicy & broken into half) हरी मिर्च
Salt to taste, नमक स्वादअनुसार
1 ½ tsp Oil, तेल

For Masala
½ tsp Cumin seeds, जीरा
10-12 Black peppercorns, काली मिर्च के दाने
Salt to taste, नमक स्वादअनुसार
1 tsp Dry fenugreek leaves, कसूरी मेथी

For Tempering
1 ½ tbsp Ghee, घी
Prepared Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
A pinch of asafoetida, हींग
½ cup fresh Tomato puree, ताज़े टमाटर की प्यूरी
Salt to taste, नमक स्वादअनुसार
Boiled Dal, उबली हुई दाल
2 tbsp Unsalted butter (for finishing) सफ़ेद मक्खन
1 tsp Prepared Masala, तैयार किया हुआ मसाला
½ tsp Dry fenugreek leaves, crushed, कसूरी मेथी

For Garnish
Fresh cream, ताजा क्रीम
Coriander sprig, धनिया पत्ता

Detailed Cooking Process
For Cooking Dal
In a pressure cooker, add ghee, once it’s hot, add kidney beans, whole black urad dal, chana dal.
Add water as required, garlic juice, degi red chili powder, turmeric powder and coriander powder.
Add salt to taste, unsalted butter and mix everything well.
Cover it with the lid and cook on medium flame for 4 to 5 whistles or until the dal is 80 % cooked.

For Ginger Garlic Paste
In a grinder jar, add garlic cloves, ginger, green chili, salt to taste, oil and grind into a smooth paste and keep it aside for further use.

For Masala
In a pan, add cumin seeds, black peppercorns, salt to taste, dry fenugreek leaves and dry roast on medium flame for 2-4 minutes.
Transfer it into a grinder jar, grind into a fine powder and keep aside for further use.

For Tempering
In a heavy bottom pot, add ghee. Once it’s hot, add prepared ginger garlic paste and sauté it well.
Add degi red chili powder, a pinch of asafoetida and sauté well.
Add fresh tomato puree, salt to taste and sauté well on medium flame for 4-5 minutes.
Add boiled dal, cover it with the lid and cook for 5-10 minutes on medium flame.
Stir in between, with the help of a ladle mix the dal.
Remove the lid, finish it with unsalted butter and mix well. Add prepared masala, dry fenugreek leaves, give it a last boil and switch off the flame.
Transfer it into a serving bowl, garnish it with fresh cream, coriander sprig and serve hot with steam rice.

Slow-cooked black lentils and kidney beans simmered in a rich, buttery tomato gravy – every bite is a burst of flavor and comfort. 🧈🌿

Pair it with naan, jeera rice, or paratha for a meal that’s nothing short of perfection. 😍🍽️

"

06/01/2025

Instant Coconut Chutney
"🥥✨ Add a burst of flavor to your meals with our creamy Coconut Chutney! 🌿 Perfectly blended with fresh coconut, roasted spices, and a touch of tanginess, this South Indian classic is the ultimate companion for dosas, idlis, vadas, and more. 🥞🍲

Fresh, flavorful, and simply irresistible! Try it today. 😋
1 whole Coconut (नारियल)
3-4 fresh Green Chillies (हरी मिर्च)
½ tsp Cumin Seeds (जीरा)
2 tbsp roasted Chana (भुना चना)
6-8 Cashew Nuts (काजू)
1 inch Ginger (अदरक)
Salt to taste (नमक स्वादानुसार)
½ Lemon Juice (नींबू का रस)

For Tempering
2 tbsp Coconut Oil/Refined Oil (नारियल तेल या रिफाइंड तेल)
1 tsp Mustard Seeds (सरसों के बीज)
¼ tsp Fenugreek Seeds (मेथी दाना)
2 tbsp Gota Urad (गोटा उड़द)
1 tbsp Chana Dal (चना दाल)
2 dry Red Chillies (सूखी लाल मिर्च)
1 sprig Curry Leaves (कड़ी पत्ता)

In a grinder jar add coconut, green chillies, cumin seeds, roasted chana, cashew nuts, ginger, salt and grind it into a fine paste.
Meanwhile heat oil in a pan and add mustard seeds, fenugreek seeds, gota urad, chana dal, dry red chillies, curry leaves and fry until nutty brown.
Now remove the coconut paste in a bowl add lemon juice and half of the tempering then mix everything properly.
Put in a serving bowl and garnish with remaining tempering.

06/01/2025

Winters are not complete without this.. Makke di roti aur Sarson da saag.

Ingredients
6 cup sarson / mustard leaves with tender stem (chopped)/ सरसों के गंदल
1 cup Amaranth leaves / चौलाई
1 ½ cup Chickpea leaves चने का साग
Water as required पानी
2 turnip ,chopped, शलगम
1 inch Ginger, thick slice, अदरक
2-3 garlic cloves, लहसुन
2 tbsp White Butter, मक्खन
1 Green chilli , हरी मिर्च
¼ tsp Red chilli powder , लाल मिर्च पाउडर
¼ tsp Turmeric powder, हल्दी पाउडर
Salt as required, नमक स्वाद अनुसार

For Tempering
¼ cup ghee, घी
1 dry red chilli सूखी लाल मिर्च
1 tbsp Garlic (chopped) लहसुन
⅛ tsp Cumin seeds जीरा
2 tbsp White Butter मक्खन

For Serving
Onion
2 tbsp white butter / makhan
Jaggery

Cooking Process
In a large kadai, add sarson leave with tender steam, chickpea leaves mix well add water and let it cook.
Add turnip and mix well. Add ginger slice, garlic cloves and let it cook on medium flame till it leaves it juice and turn soft.
Add white butter, green chilli saute well. Add red chilli powder, turmeric powder, salt to taste mix well.
Cover it with a lid and cook for 1 hour.
Once the steam subsides, open the lid and churn the mixture using a churner to a semi-smooth consistency.

For Tempering
In a kadai, add ghee, dry red chilli , garlic and saute well. Add cumin seeds let it cooked.
Add the prepared saag mixture into the kadai and mix well. At the end, Add white butter and mix well.
Serve hot sarson ka saag with makki ki roti.

"🌿💛 Indulge in the rich, earthy flavors of Sarso Ka Saag, the pride of Punjabi cuisine! ✨ Made with fresh mustard greens, spinach, and a blend of traditional spices, it’s slow-cooked to perfection for that authentic taste. 🥘🍂

Pair it with hot Makki di Roti and a dollop of butter for the ultimate winter comfort meal! 😍

"

06/01/2025

Tomato chutney recipes . So whether you like it North Indian Style or South Indian tomato chutney, or even Green Tomato chutney

Ingredients
For Roasting Tomato
6-8 raw Green Tomatoes – cut in 4 pieces (कच्चे हरे टमाटर)
1 tbsp Mustard Oil (सरसों का तेल)

For First Tempering
2 tbsp Mustard Oil (सरसों का तेल)
1 tsp Cumin Seeds (जीरा)
¼ tsp Asafoetida (हिंग)
1 dry Red Chilli (सूखी लाल मिर्च)
Roasted Tomatoes (भुने हुए टमाटर)
3-4 tbsp Jaggery (गुड)
Water (पानी)
1 heaped tbsp Tamarind Pulp (इमली का गूदा)
½ tsp Black Pepper Powder (काली मिर्च का पाउडर)
1 inch Ginger – chopped (अदरक)
Salt to taste (नमक स्वादानुसार)
2-3 tbsp roasted Peanuts (भुनी हुई मूंगफली)

For Second Tempering
2 tbsp Mustard Oil (सरसों का तेल)
½ tsp Fennel Seeds (सौंफ)
¼ tsp Fenugreek Seeds (मेथी दाना)
½ tsp Sesame Seeds (तिल)

Process

For Roasting Tomato
Heat a pan on high heat until super hot then add the raw green tomatoes, mustard oil and roast them until charred.
Remove and keep aside for further use.

For Chutney
In a kadai heat mustard oil and add cumin seeds, asafoetida dry red chilli, roasted tomatoes, jaggery, water, tamarind pulp, black pepper powder, ginger, salt and mix everything together then cover and cook it for 12-15 minutes on low heat.
Remove the lid and blend it using a hand blender, now cover and let it cook until the oil starts separating and also keep on stirring in between. Switch off the flames.
Now in another pan heat mustard oil, then add cumin seeds, sesame seeds, fenugreek seeds and let them crackle then add it to the chutney and also roasted peanuts then mix everything properly and keep aside to cool down. Store in an airtight container in the fridge.

"🍅🔥 Spice up your meals with our tangy and flavorful Tomato Chutney! 🌟 Made with juicy tomatoes, aromatic spices, and a hint of garlic, it’s the perfect dip for dosas, idlis, parathas, or even snacks. 🥞🍽️

Bursting with freshness and packed with flavor – it’s a chutney you’ll crave! 😋✨