Dana-methi mirchi/ fenugreek seeds- chili


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Blogging Marathon # 15




You will find Dana-methi mirchi by default in the menu of all Rajasthani marriage functions.  Beside culinary uses, the Fenugreek seeds has many medicinal benefits. Since the ancient times, Fenugreek seeds has been used to increase milk production in nursing mothers. You can read more about it’s benefits here and here.





  • 1 cup chopped green chili
  • 2 tablespoon fenugreek seeds(dana methi)
  • 1 teaspoon mustard seeds
  • 2 pinch asafoetida (hing)
  • 1/4th teaspoon turmeric powder
  • 1 teaspoon dry raw mango powder (amchur powder)
  • 2 tablespoon oil
  • salt to taste








  1. Soak the fenugreek seeds for 3-4 hrs.
  2. Heat the oil in the pan.
  3. Add mustard seeds and hing.
  4. Add green chili's. Fry it for 2 minutes.
  5. Add turmeric powder, salt and fenugreek seeds and cook it for a minute.
  6. Add dry mango powder. mix and switch off the gas.






  • If you are in a hurry, instead of soaking the fenugreek seeds, you can boil them for 10-15 minutes and drain.
  • If you can’t handle the hotness of green chili. Boil the chopped green chili for 2 minutes or microwave it in the bowl of water for a minute and then drain. It will reduce the hotness of chili.
  • This chili will be good at room temperature for 2-3days outside the refrigerator.

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Lasan ki chutney/ Garlic Chutney


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Blogging Marathon # 15


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Lasan ki chutney is indispensible part for Rajasthani cuisine. This hot fiery garlic chutney represent the colorful, courageous and spirited people of Rajasthan. This chutney is made in Rajasthan year around but it is especially relished more in winter because of its high heat intensity. Rajasthani people like to eat it with dal-bati and bajra ki roti (millet flour flatbread). Read about the medicinal benefits of garlic here.











  • 2        pods of whole garlic
  • 6-8     Fresh red chilies
  • 1        tomato
  • 1/2     teaspoon turmeric powder
  • 1        teaspoon coriander powder
  • 1/4th  teaspoon mustard seeds
  • 1/4th   teaspoon garam masala (optional)
  • 2        tablespoon oil
  • salt to taste







  1. Peel the garlic cloves.  Crush half of the cloves with the belan (rolling pin) and half in the mortar and pastel or if you are in hurry grind it in the food processor but try to keep it coarse.
  2. Make paste of the red chili's.
  3. In a pan heat the oil and add cumin and mustard seeds
  4. Add garlic and sauté till it changes it color to light brown.
  5. Add red chili paste and other spices.
  6. Add finely diced tomato.
  7. Cook for 8-10 minutes or till it takes the consistency of chutney.
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  • If fresh red chili's are not available you can use soaked dried red chili's.
  • You can also use half red capsicum + 2 teaspoon red chili powder instead of 6-8 fresh red chili's.
  • Store in a container and refrigerate. It will remain fresh for more than a month.




This thali includes in a clockwise direction from-

Lasan ki chutney [garlic chutney]

Kairi ki Launji [raw mango chutney]

Panchkuta [ Rajasthani special sabji of dried berries]

Dahi Vada [black gram lentil dumplings in a yoghurt with tamarind chutney]

Raab [corn yoghurt]

Karba [rice and grapes yoghurt]

Aate ka Halwa [ wheat flour dessert]

Khazaa [all purpose flour fried crackers]

Mithudi [all purpose flour and jaggery fried cookies]

Methi parantha [Fenugreek tortilla]

Poori [Wheat flour fried tortilla]


The above picture is of special festive meal made on the occasion of a festival of Shitala Ashtami. This meal is cooked one day in advance since on the day of the festival no cooking is done.


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Mirchi ka kuttaa/ Green chili relish


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Blogging Marathon # 15


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Mirchi ka kuttaa is a hot and sour chutney consisting of crushed green chilies.  Kuttaa means crushed in Rajasthani  language, this is one of the favorite accompaniments of Rajasthani  meals. The green chili makes it spicy while crushed mustard seeds, dry mango powder and lemon gives the sour taste. This is a side dish enriched with vitamin C.




  • 1 cup crushed green chili
  • 1/2 pod of Garlic
  • 1/2 tea spoon Mustard seeds
  • 1 tea spoon crushed Mustard seeds
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon dry Mango powder (aamchur)
  • 2 tablespoon oil
  • Pinch of asafoetida (hing)
  • salt to taste







  1. Crush the garlic in the mortar and pestle or with the rolling pin on the chopping board. Keep aside.
  2. Heat the oil in a pan. Add mustard seeds and asafoetida followed by crushed garlic. Sauté it, till it changes its color to the light brown.
  3. Add Crushed green chilies. cook  it for 2-3 minutes.
  4. Add turmeric powder, salt, crushed mustard seeds and cumin powder  and cook for 2 minutes.
  5. Add dry Mango powder or alternatively switch off the gas and add  1 tablespoon lemon juice.
  6. Store it in a container and refrigerate. Use it as needed. It will be good for 15-20 days or more in the refrigerator.









  • You can crush the mustard seeds in a spice or coffee grinder or with the help of rolling pin on the board.
  • If you do not have the traditional mortar and pastel you can crush the green chili's with the help of steel glass. This is very easy handy tip given by my kakisa (aunt) and it is very helpful to me here in the United States.




Check out the photos of silbata ( traditional stone grinder) which my mom uses back home.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 15