In this episode of Mother's Recipe, let's learn how to make 2 types of Dry Garlic Chutney at home ...

Vada pav, the beloved street food from Maharashtra, is often enjoyed with a specific kind of dry garlic (lehsun) chutney. It has a reddish colour. Image Credit: Getty This fiery chutney can elevate a ...

If your garlic is somewhat moist when you harvest it, it is best to leave it out to dry in the sun to remove the initial moisture before moving it to its next location. Typically, this means we ...

In early July the following year, we harvested the bulbs and left them to dry in a greenhouse before weighing and assessing the crop. To taste each variety, we roasted them in separate containers with ...

As soon as the leaves start to yellow and die back, onions and garlic are ready for harvesting. Don't bend over the leaves to speed this up. Lay the bulbs, complete with foliage, in a warm ...

Serve, garnishing the noodles with the scallions. These garlic noodles store fine in the fridge for a few days, but they will ...

Add the garlic into the pan and cook the mixture over a medium heat with the lid off for 7 minutes, or until the mixture is dry and there are no watery bits left in the pan. Add the chicken ...