Wednesday, January 11, 2017

Michi Koota

Feedback to Sandhya Harsh Mirchi Koota
I cut green and red chillies lengthwise and crushed half in Sil- batta with little salt.
Be careful in handling chillies and use spoon to lift.
Rest followed her recipe

Green red chillies 500 gm
Salt 2 tspn
Turmeric powder 11/2 tspn 
Red chilli powder 1/2 tspn (optional for color)
Amchoor powder 2 tspn
Peesi hui raai 1/2 tspn
Heeng powder 1/2 tspn
Jeera 1 tspn
Rai (mustard) 1 tspn
Saunf, Methi dana powder 1/2 tsp
Kalaunji 1/2 tspn
Lemon juice ( optional)
Veg Oil 2 tbspn
Wash and dry fresh green or red chillies. Pound them in a mortar-Pestle into pieces (not paste) or else Cut into pieces. 
Heat kadai after you add oil. When hot, add tadka of heeng, jeera, rai and kalaunji. 
When these splutter, add crushed/cut chillies to it. Add salt and haldi powder. Mix well and cook on low flame by covering the lid. After cooking for about 10 mins check it. Stir and cook till they get bit tender. 
Now add rai powder, red chilli powder, methi saunf powder and amchoor powder and mix well and cook for another 5 mins or so. 
Check that the chillies are cooked well and the masala mixes properly with the chillies. Oil will leave sides of the kadai when cooked properly. When ready, add lime jiuce to it and mix well. Turn off the flame. Your mirchi ka kootta is ready.
Amount of lime juice and amchoor can be adjusted as per your taste.
Tip : prepare this and keep for 1-2 hours before serving. This will let the flavours mix well with the chillies.

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