MANGO PICKLES (AAM KA ACHAR)

MANGO PICKLES (AAM KA ACHAR)
INGREDIENTS

1kg kachcha mango (Aachar wala aam)

2 tbsp turmeric powder, 4 tbsp coriander seed

6 tbsp red chilly powder (preferred red kutti mirchi)

100 gm aniseed (saunf), ½ packet chat masala

6 tbsp mango powder (aam chur)

1 tbsp yellow mustard seed (peela sarson)

1 tbsp black mustard seed (kala sarson)

1 cup green chilly vinegar, ¼ cup lemon juice

1 tsp fenugreek (methi dana),

3 cup mustard oil

A pinch of asafetida (hing)

Rock salt to taste (kala namak)

1 tbsp carom seed ajwine

1 tbsp black onion seed kalaunji

METHOD

1 Cut the mango into small pieces1”x1’ length wise, Keep these mangoes under sun ray to allow the moisture to evaporate, (It may take a day or two to dry the chilly)

2, Take a large bowl, add all the ingredients except hing, mustard oil, lemon juices, and salt, mix it thoroughly

4 Add one cup mustard oil and mix thoroughly, (quantity of the oil may be adjudged as per the consistency of the mixture)

5 Heat 2 tbsp of oil in a pan, add hing and let it splutter, put this oil into the mixture, add lemon juices and vinegar, mix it thoroughly, add salt to taste

6 Add the dried mangoes, keep it in a jar, seal it tightly with a fine piece of plain thin cloth, and keep it under sun rays for at least 4-6 days or till the mangoes get tender and soft

7 Finally cover with the lid and store it in a cool place

8 These pickles last for a long time if proper care is taken, to serve, never serve directly from the jar, take out little pickles as required and keep it in a separate container to serve.

NOTE: The quantity given in this recipe is a guideline, it is advised to adjust the quantity as per the consistency of the masala mixture, and on individual taste, one may like sour taste, other may prefer hot, likewise there may be preference for masala also; accordingly the ingredients should be adjusted

Lemon juices and vinegar help to keep the pickles away from fungus,
It is essential to keep the pickles under sun rays once in a month or two depending upon the climate of the places,

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STUFFED GREEN CHILLY PICKLES (HARI MIRCHAI KA BHARAWAN AACHAR)

STUFFED GREEN CHILLY PICKLES (HARI MIRCHAI KA BHARAWAN AACHAR)

INGREDIENTS

½ kg whole pickles green chilly

2 tbsp turmeric powder, 4 tbsp coriander seed

6 tbsp red chilly powder (preferred legal kutti mirchi)

100 gm aniseed (saunf), 1 packet chat masala

6 tbsp mango powder (aam chur)

1 tbsp yellow mustard seed (peela sarson)

1 tbsp black mustard seed (kala sarson)

1 cup green chilly vinegar, ¼ cup lemon juice

1 tsp fenugreek (methi dana),

3 cup mustard oil

A pinch of asafetida (hing)

Rock salt to taste (kala namak)

1 tbsp carom seed ajwine

1 tbsp black onion seed kalaunji

METHOD

1 Cut the mouth of the whole pickles green chilly, extracts the seed, and keep the seed and chilly separately

2 Keep the green chilly under sun ray to allow the moisture to evaporate, (It may take a day or two to dry the chilly)

3 Mix the extracted seed with green chilly vinegar and blend it in a mixer, take it out and put this into a large bowl, now add all the ingredients except hing, mustard oil, lemon juices, and salt, mix it thoroughly

4 Add one cup mustard oil and make mixture of the seed and spices, (quantity of the oil may be adjudged as per the consistency of the mixture)

5 Heat 2 tbsp of oil in a pan, add hing and let it splutter, put this oil into the mixture, add lemon juices and vinegar, mix it thoroughly, add salt to taste

6 Fill the chilly with required quantity of this mixture, repeat this process with all the chilies, keep these chilies in a jar, seal it tightly with a fine piece of plain thin cloth, and keep it under sun rays for at least 4-5 days or till the chilly get tender and softand oi separates.

7 Finally cover with the lid and store it in a cool place

8 These pickles last for a long time if proper care is taken, to serve, never serve directly from the jar, take out little pickles as required and keep it in a separate container to serve.

NOTE: The quantity given in this recipe is a guideline, it is advised to adjust the quantity as per the consistency of the masala mixture, and on individual taste, one may like sour taste, other may prefer hot, like wise there may be preference for masala also; accordingly the ingredients should be adjusted

Lemon juices and vinegar help to keep the pickles away from fungus,
It is essential to keep the pickles under sun rays once in a month or two depending upon the climate of the places,

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Lalit Niranjan

STUFFED RED CHILLY PICKLES (LAAL MIRCHAI KA BHARAWAN AACHAR)

STUFFED RED CHILLY PICKLES


(LAAL MIRCHAI KA BHARAWAN AACHAR)

INGREDIENTS

½ kg whole pickles red chilly

2 tbsp turmeric powder, 4 tbsp coriander seed

6 tbsp red chilly powder (preferred red kutti mirchi)

100 gm aniseed (saunf), 1 packet chat masala

6 tbsp mango powder (aam chur)

1 tbsp red mustard seed (laal rai)

1 tbsp yellow mustard seed (peela sarson)

1 tbsp black mustard seed (kala sarson)

1 cup red chilly vinegar, ¼ cup lemon juice

1 tsp fenugreek (methi dana),

3 cup mustard oil

A pinch of asafetida (hing)

Rock salt to taste (kala namak)

1 tbsp carom seed ajwine

1 tbsp black onion seed kalaunji

METHOD

1 Cut the mouth of the whole pickles red chilly, extract the seed, and keep the seed and chilly separately

2 Keep the red chilly under sun ray to allow the moisture to evaporate and chilly dries, (It may take a day or two to dry the chilly)

3 Mix the extracted seed with red chilly vinegar and blend it in a mixer, take it out and put this into a large bowl, now add all the ingredients except hing, mustard oil, lemon juices, and salt, mix it thoroughly

4 Add one cup mustard oil and make mixture of the seed and spices, (quantity of the oil may be judged as per the consistency of the mixture)

5 Heat 2 tbsp of oil in a pan, add hing and let it splutter, put this oil into the mixture, add lemon juices and vinegar, mix it thoroughly, add salt to taste

6 Fill the chilly with required quantity of this mixture, repeat this process with all the chilly, keep these chilies in a jar, seal it tightly with a fine piece of plain thin cloth, and keep it under sun rays for at least 4-5 days or till the chilly get tender and soft and oil separates.

7 Finally cover with the lid and store it in a cool place

8 These pickles last for a long time if proper care is taken, to serve, never serve directly from the jar, take out little pickles as required and keep it in a separate container to serve.

NOTE: 1 The quantity given in this recipe is a guideline, it is advised to adjust the quantity as per the consistency of the masala mixture, and on individual taste, one may like sour taste, other may prefer hot, like wise there may be preference for masala also; accordingly the ingredients should be adjusted
Lemon juices and vinegar help to keep the pickles away from fungus,

2 It is essential to keep the pickles under sun rays once in a month or two depending upon the climate of the places,


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CHANA DAL CURRY (SOUTH INDIAN STYLE)

CHANA DAL CURRY

(SOUTH INDIAN STYLE)

INGREDIENTS

1 cup chana dal (washed and soaked in water for 45 minutes)

1 cup coconut milk, 1 cup grated coconut

1 tsp lemon juice, 1 tsp crushed ginger

1 tsp garlic paste, 1 onion finely sliced

¼ cup desi ghee or refined oil

3-4 green chilies finely chopped

4-6 curry leaves 2 bay leaves

½ tsp black mustard seed

A pinch of hing and methi dana

Mixture of Following Masala

1 tsp red chilly powder, 1 tsp dhania powder

½ tsp zeera powder, ½ tsp turmeric powder

½ tsp garam masala

METHOD

1 Cook chana dal with water, turmeric and salt, the dal should not be over cooked, cook for some time without cover to dry the dal, take it out and keep aside

2 Heat a pan, add desi ghee, add hing,  methi dana and curry leaves and let it splutter, now add onion and sauté it, add ginger, garlic patste,and green leaves, fry it, add little water and allow it to boil

3 Now add dal, and mixture of masala and cook for some time till the oil separates, add grated coconut and coconut milk, cook till it is done.

4 Garnish with remaining grated coconut, serve hot with Nan, Roti, Paratha etc

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SINDHI CURRY

INGREDIENTS

1 cup besan

½ cup oil

1 tsp zeera

½ tsp each of methi dana, turmeric powder

½ tsp red chilly powder

¼ cup pulp of tamarind (Imali ka Pani)

A pinch of hing, 3-4 garlic flakes finely chopped

2 spring curry leaves

½ tsp cloves finely cut

1 tsp mint leaves finely chopped

3-4 green chilies

1x1’ ginger finely chopped

1 cup seasonal vegetables

(Potato, carrot, caulis flower, brinjal etc)

METHOD

1 Wash and cut all the vegetables, half boil it and keep aside.

Heat oil in a kadahi or pan, add garlic, methi dana, curry leaves, sauté it till splutter, add besan and stir it continuously till it is of golden brown color, add 3-4 cup hot water, and bring it to boil till the gravy is thick.

2 Now season it with salt, add ginger, green chilly, all the masala and pulp of the tamarind, cook for few minute, add the boiled vegetables, and simmer it for 5 minutes till it is done.

3 Add mint leaves and serve hot with rice.

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TRADITIONAL SHAHI ALU DUM

(A NORTH INDIAN DELICIOUS DISH)

INGREDIENTS

½ kg dum alu

1 tomato finely sliced

¼ cup home made tomato puree

¼ cup whisked yoghurt

2 tbsp red chilly paste or kutti red mirch

½ tsp turmeric powder, ½ tsp dhania powder

1 tsp roasted zeera, 1 tsp chat masala

½ tsp cinnamon powder,

½ tsp black pepper corn powder

1 tsp garam masala (home made)

¼ cup fresh cream (Optional)

A pinch of hing, 2-3 bay leaves

For garnishing 2 tomatos a bunch of coriander leaves finely chopped

METHOD

1 Boil the potato and peel, heat oil in a kadahi, fry (Light) the alu, take it out and keep aside.

2 Add a punch of hing to the oil and bay leaves, let it splutter, add the sliced potato and cook for a while, add tomato puree, cook till the tomato is cooked, Now add all the masala except garam masala, cook for few minutes. Remove from the heat and allow it to cool.

3 Now add whisked curd and cook till oil start separating, cook for few minutes, add some water and let it boil, add fried alu and cook till it is done and the gravy is of desired consistency.

4 Add fresh cream, garnish with tomato diced in decorative style and coriander leaves.

Serve hot.

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SHAHI MIXED VEGITABLES

 

 

SHAHI MIXED VEGITABLES

INGREDIENTS                                               VEGETABLES

1 onion finely chopped                                            50 gm carrot

2 tsp crushed black pepper                                     50 gm panner

1 tsp garlic paste,                                                    50 gm caulis flower

1 tsp ginger paste                                                    50 gm beans

1 tsp each of turmeric, red chilly, powder                50 gm potato

1 tsp garam masala powder        

1 tsp lemon juice, ½ cup tomato puree

2 tbsp paste of mint and coriander leaves

¼ cup oil

Salt to taste

2 tbsp grated cheese, 2 tbsp cashew nut paste

                                                                                                             

PREPARATION AND METHOD

1  Wash all the vegetables, cut in equal size, keep aside, heat  little oil in a kadahi, add zeera and sauté, add the vegetables and water, cook till the vegetables are tender.

2  Heat remaining oil in another pan, add onion and fry it till golden brown, add garlic and ginger paste, cook for some time

3  Ass tomato puree, cook till it’s color changes, add all the masala, mint and coriander paste, add water as required and cook till it is done.

4  Now add all the boiled vegetables, cook for some time, add cashew nut paste and cook for a while till the gravy is of desired consistency.

5  Sprinkle lemon juice, grated cheese, garnish with coriander leaves and serve hot.

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