Garlic-Bird's Eye Chilli Pickle

You can check the health benefits of Bird’s Eye Chilli here
Ingredients

Indian Garlic whole peeled: 4 cups

Bird’s Eye Chilli/Kanthari Mulak (whole): 2 cups

Kashmiri Chilli Powder: 4-5 tbsp. (as per tolerance)

Asafetida: 1 ½ tbsp

Mustard Powder: 1tbsp (dry roast mustard seeds and powder it)

Fenugreek seeds: ¼ tsp

Mustard Seeds: few

Curry leaves: few

Coconut/refined oil: ¼ cup

Vinegar: 2 cups

Salt: required

Method Of Preparation

Heat oil in a pan and splutter mustard seeds and fenu greek seeds. Then add curry leaves to it.

Put the flame in very low and add chilli powder, asafetida powder and mustard powder to it. Stir well and switch off the flame.

Let it cool a bit and add garlic and bird’s eye chilli to it. Add salt and stir well.

Then add vinegar to it. (You can adjust the quantity of pickle according to your desired consistency of the pickle.)

Stir well and when cooled well store in an air tight bottle.

Potato Garlic Sauce

Ingredients

Potato: 2 medium

Garlic Cloves: 5

Curd: 4tbsp (can adjust as per the consistency)

Lemon juice: 1 lemon (3tbsp)

Olive oil: ¼ cup

Salt: needed

Mayonnaise: 2tbsp (optional)

Method of Preparation

 Boil the potato and let it slightly cool.

In a blender add potato and olive oil and blend well.

Then add in garlic and yogurt and blend till you get a thick paste.

Then transfer to a bowl and add in salt, lemon juice and mayonnaise.

Stir well. Keep refrigerated and serve chilled.

Note: Adding mayonnaise is optional; you will get a best sauce without adding mayonnaise too. I tried both the way.

Wheat Garlic Rolls

The actual recipe called for plain flour but I replaced with wheat flour, it was really soft and aromatic roll.

Ingredients

Wheat Flour: 2 cups

Warm Water: ¾ cup

Yeast: ¾ tsp

Sugar: 1tsp

Salt: needed

Olive oil: 2tbsp

Garlic Spread: 3tbsp (or as needed)

White sesame seeds: few

Egg/milk: for brushing

Method of Preparation

In a bowl add yeast, ¼ cup warm water and sugar. Keep aside for 10minutes for rising.

In another bowl add wheat flour and salt.

Add 1tbsp olive oil and yeast mix to it.

Add balance warm water and knead to smooth dough. If needed, you can add some more warm water. (The consistency should not be too hard or too sticky.)

Place in a greased bowl and cover with a damp cloth and keep aside for 1 or 1 ½ hours or till it double the size.

Punch the air down. Transfer the dough to a floured surface.

Roll into a round or a rectangle shape.

Spread the garlic spread on top of the shape.

Roll it from one end to the other.

Cut into equal portions.

Place the cut side down up and place it in a greased loaf pan.

Add little garlic spread on top again and sprinkle sesame seeds on top.

Cover with damp cloth and allow it to rise for another 10-15 minutes.

Brush with egg white/milk.

Preheat the oven and bake to about 25-30 minutes at 180⁰C or till done, oven time may vary.

Cool on a wire rack and serve hot.

Yummy n aromatic soft roll is ready to serve.

Garlic Sauce (Toum)

Ingredients

Garlic: 10 cloves (big one)

Egg white: 1

Lime juice: 2tbsp

Olive oil: 1 cup (or more if required)

Method of Preparation

Add egg white and garlic to the blender and blend till it becomes creamy.

Add olive oil little by little and keep blending till you get a thick creamy consistency.

Then add in the lime juice and salt to it. Blend again.

Store refrigerated in an air tight container.

Note: Instead of egg white you can add 3tbsp mayonnaise.

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