Tag: chutney (page 1 of 2)

Green Chilli Pickle (no oil recipe) – Rajasthani Cuisine

Today’s recipe is ‘Green Chilli Pickle‘.  It is a quite common recipe for Rajasthani households. This recipe requires no oil in the preparation. In this pickle, you use water instead of oil, that’s why it is also popular as ‘Pani Wala Achar’. You can enjoy this pickle with parathas or dal chawal.

Green Chilli Pickle

Green Chilli Pickle

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Schezwan Sauce | How to make schezwan sauce recipe

Today’s recipe is ‘Schezwan Sauce’.  It is a sauce recipe, which goes really well with the Chinese dishes like schezwan noodles, schezwan rice, and spring rolls etc. This sauce makes any Chinese dish spicy and is very popular among every age group.

Schezwan Sauce

Schezwan Sauce

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Tomato Onion Chutney | Dosa Chutney

Today’s recipe is ‘Tomato Onion Chutney’. I love every dish which is made of tomato 😀 . If not stopped by blogger inside me, I would love to add tomato in every dish prepared by me 😛 . Let’s get back to today’s recipe 😀 , this chutney is usually served with south-indian dishes like dosa and utappam. You can also enjoy it with parathas and snacks.

Tomato Onion Chutney

Tomato Onion Chutney

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Carrot Pickle Recipe (Gajar ka achar)

Carrot Pickle is tangy and quick pickle recipe. It is easy to prepare and  require very few ingredients. Winter is perfect time to prepare this pickle. For this recipe, you need red carrot variety, they are juicier than orange carrot. You can enjoy this pickle with plain and stuffed parathas or dal rice or with simple khichdi.

Carrot Pickle

Carrot Pickle

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Rava Dosa (Semolina Pancake/Crepe)

Rava Dosa is a variety of South Indian dosa. It is like pancake or crepe. Rava means semolina (english) or sooji (hindi).The best part about this variety is that it is instant. No fermentation is required for this dosa variety. You can serve it as snack or breakfast or main course. Batter for this dosa is of very thin consistency.

Rava Dosa

Rava Dosa

Semolina dosa needs no fermentation, all you need to do to prepare crisp dosas is to let the batter sit for at least 15 mins. The main ingredients for this dosa are semolina, rice flour and all-purpose flour (maida). To make it spicy you can add spices and green chillies. This recipe is of spicy rava dosa. Serve dosa with any chutney recipe of your choice.

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Methi Thepla Recipe (Gujarati methi thepla)

Hi foodies ! Today’s recipe is ‘Methi Thepla’. Thepla are Gujarati flatbread made from fenugreek leaves, different types of flours and few Indian spices. Balanced proportions of all the main ingredients gives a healthy snack or meal. Use fresh fenugreek leaves for this recipe. You can serve thepla as snack or as a full meal along with green chutney or plain curd / koshimbir or ketchup or any chutney of your choice.

Methi Thepla

Methi Thepla

For more paratha recipe, you can check  Paneer Baida Roti (cottage cheese & egg parcel) , Jhatpat ratlami sev paratha (sev stuffed paratha) , Lachha Paratha (Warqi Paratha, Layered Paratha) , Gobhi Da Paratha , Butter Naan (how to prepare naan at home) .

For chutney recipes, you can check Mirchi Thecha (maharashtrian green chilli garlic chutney) , Sweet n Spicy Tomato Chutney (Tamatar chutney) , Chilli Garlic Sauce (Homemade) , Chili garlic chutney (Sabut Lal mirch aur lahsun chutney) .

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 7

Duration: 10 mins (prep time) + 30 mins (cook time) = 40 mins (Total time)

Ingredients for Methi Thepla

Fenugreek leaves/ Methi
1 bunch
Wheat flour/Atta500 gms
Maize flour/Makka atta1 cup or 100 gms
Gram flour/Besan1 cup
Salt1 Tbsp as per taste
Red chilli powder1/2 tsp or as per taste
Coriander powder2 tsp
Green chilli-garlic-ginger paste15 (chillies)+1 pod garlic+1/2" ginger
Turmeric1/2 tsp
Carrom seeds/ajwain1/2 tsp
Cumin seeds/Jeera1 tsp
Sugar (optional)1 tsp
Oil for dough1/2 cup
Curd1/2 cup
Oil for shallow frying
Sesame seeds1 tsp
Coriander leaves (chopped)2 Tbsp

Procedure for Methi Thepla

  • Wash and cut methi/ fenugreek leaves.
  • In a large vessel take wheat flour, gram flour, maize flour, oil, salt, fennel seeds, carrom seeds/ajwain, cumin seeds, asafoetida, red chilli powder, coriander powder, turmeric, curd, sugar and green chilly ginger garlic paste.


  • Add chopped fenugreek leaves in the above mix.


  • Knead a dough.


  • For thepla, divide dough in equal size balls.
  • Now take one ball at time and start preparing small dough circle.


  • Dust it with wheat flour and start rolling again.
  • Heat a skillet/tava and place the thepla on it. Keep it on high flame.


  • When thepla is cooked partially from one side flip it on other side.


  • At this stage spread oil/ghee/butter on partially cooked side. Flip again and cook it fully this time.
  • Spread oil/ghee/butter on the other side too and let the thepla cook till dark brown small spots starts appearing on it.


  • Prepare all the remaining theplas like this.
  • Serve it hot with koshimbir / plain curd / green chutney/  tomato chutney.


Mirchi Thecha (maharashtrian green chilli garlic chutney)

Hello Everyone ! Today’s recipe is ‘Mirchi Thecha’. It is a very popular authentic maharashtrian green chilli garlic chutney. Traditionally, thecha is served with bajra roti or jawar roti. In this recipe I have used green chillies, garlic and coriander as my main ingredients. Thecha can be prepared in many different ways, some people use peanuts, some only prepare it with chillies and garlic. Kolhapuri thecha is another version of thecha which is prepared by using dry red chillies.

Mirchi Thecha

Mirchi Thecha

This recipe is shared by my mother’s friend, aunty is from Kolhapur, so this recipe is an authentic one. For all those who love very spicy food this one is for you all. Thecha is a very spicy dish, which is prepared in mortar and pestle (khal batta/sil batta). If you do not have mortar at home, use grinder but grind only for 4-5 seconds.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Try this chutney with Jhatpat ratlami sev paratha (sev stuffed paratha) , Paneer Paratha (Cottage cheese stuffed paratha) , Gobhi Da Paratha/Gobhi Paratha (Cauliflower Chapati) , Sweet n Spicy Tomato Chutney (Tamatar chutney)  .

Yield: 100 gms

Duration: 5 mins (prep time) + 10 mins (cook time) = 15 mins (total time)

Ingredients for Mirchi Thecha

Green chillies12-15 (medium to large size)
Garlic 2 pod
Coriander leaves2 tbsp (chopped)
Saltas per taste
Cumin seeds1 tsp
Oil1 tbsp

Procedure for Mirchi Thecha

  • Wash and chop green chillies in two parts, garlic and coriander.



  • Heat oil in a deep pan, add cumin seeds and let them crackle.


  • Add green chilli and garlic in the pan. Cook it for few minutes, stop cooking just before green chillies start changing color.



  • Add chopped coriander and salt, mix everything well. Stop cooking.



  • Cover for few minutes.
  • Transfer the mix in a mortar. Ground everything coarsely.



  • Mirchi thecha is ready !



  • Thecha is a very spicy chutney, if you want it to be comparatively less spicy than use medium spicy green chillies.


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