Adrak instant pickle

Adrak instant pickle

Ingredients

Adrak/ginger root 250 gms
Salt
Red chili flakes 1 tsp
Turmeric powder 1/2 tsp.
Rai powder 1 tsp
Mustard oil
Galagal khatta 1/2 cup

Method

Wash and peel adrak. Cut half in thin strips and grate another half quantity.

In pan heat MO, When smokey, add adrak strips and grated one. Saute. Add all spices and saute at lower heat. Check the rawness of all spices vanish but adrak should not loose its crunch

Add Galagal juice and switch off flame. Let it cool and store in airtight container and enjoy

Alternate method

Soak strips in white vinegar overnight. Next day ginger strips turn pink. Discard the vinegar and use strips and Sautee in oil n spices for minute.

No need to add Galagal juice.

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

 

Ingredients

 

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.

 

 

 

Chana achar

Chane ka achar

चने का अचार

Ingredients

Mango/ amchoor  powder 3-4 tbsp
1 cup kabuli chana/Chick Peas
1/2 tsp fenugreek seed (methi dana)
1 tsp turmeric powder
pinch asafetida (hing)
1/4 cup split mustard seeds (Red)
3 tbsp Salt
1/4 cup red chili powder
2 tbso fennel seeds (saunf)
1 cup mustard oil

Method:

Add 1/2 teaspoon turmeric powder, 1 tsp amchoor powder and 1 tablespoon salt to 1   cup water and soak chana in it for overnight .
Heat the oil till smoking point.  Switch off gas.
Then, allow it to cool down.
when warm  add salt, asafetida, fennel seeds, methi dana , amchoor powder, split mustard seeds, turmeric powder and chili powder one by one and mix well.
Let it cool down completely and add soaked  and draibed chick peas into the mixture.
And give the pickle a good stir.
Transfer the pickle into a clean, sterilized jar.
Pickle is ready to eat after a week.
Store it in a cool and dry place for six months
You can add soaked chana in leftover mango pickle masala.

CHUKH

Chukh

This is a cross between pickle and chutney.

A delicacy from Chamba valley himachal pradesh....

Very tasty pickle to relish with dal and rice.

Ingredients

Rai Or brown mustard seeds 2 tsp
Fenugreek Seeds 1/2 tsp
Fennel Seeds 2 tbsp
Ajwain 1 tsp
Asafoetida/ Hing: pinch
Cumin seeds 2 tbsp
Corriander seeds 1 tsp
Oil 1 cup
fresh Green-red chillies coarsely grounded 1 cup
Ginger garlic coarse grounded 1/2 cup
dry mango powder 2 tbsp
haldi 1 tsp
Red chilli powder 1 tsp
Lemon juice 1 cup.
Salt

Method

Roast all whole spices and ground to powder.

In a wok heat oil. Add all grounded spice. Stir for two mins.

Add green-red chilli- ginger-garlic coarse mix.

Stir at low heat till they are little soft.

Add salt. Red chilli powder ,salt and mango powder and haldi.

Stir for two three mins.

Switch off gas.

Now let it cool. Pour in air tight jar and add lemon juice over it and refrigerate.

You can add Fine chopped dry fruits too.

There are many variations of the chukh in chamba valley.

GALGAL ACHAAR

A hidden Treasure

 

  GALGAL ACHAAR TEL WALA

(A Jammu speciality and forgotten Recipe )

 

...
Ingredients

Methi1 tbsp

Galghal 2-3 big

Turmeric Powder1tbsp

Red chilly Powder2tbsp

Ajwain/ Carron seeds 2tsp

Mustard oil200ml.

Salt 3tbsp

Method

Clean the Galgal

Boil the water and dip the Garghal for 5 mts, Wipe it and cut it in to small pieces

. Mix salt with these Galgal pieces and keep it in the sun for 4-5hours.

Roast the Methi and grind it properly.

Mix all the above ingredients with the Mustard oil in big bowl

Then keep the pickle in the earthen ware and keep it in the sun for 2-3 days

Serve it With Prantha

GREEN CHILLI MUSTARD PICKLE

GREEN CHILLI MUSTARD PICKLE

Ingredients

•Green Chillies 250gms
•Mustard Oil 100 gms
•Salt 2 tsp...
•Red Chillies 1 tsp
•Haldi/turmeric powder 1/2 tsp
•Fennel whole 1 tbsp
•Mustard seeds 1 tbsp
•Methidana/fenugreek seeds few
•Cumin seeds 1/2 tsp

Method

Heat oil till smokey and add Fenugreek seeds and fry tll brown. Switch off flame and then let it cool .
Clean and Wash the green chillies .
Dry by spreading on a paper.
Chop them as per your desire.
Sprinkle salt over it and place in sunlight for 1-2 hours,
put these chillies in a Jar leaving extra salt behind.
Add all spices then add heated but cooled oil over it and shake.
•Keep 5-6 days in Sunlight

Sun dried stuffed Chillies

SUN DRIED  STUFFED CHILLIES

Ingredients:

Big Green chillies 20
2 tbsp Fennel pwdr
1 tbsp Jeera/Cumin pwdr
1 tbsp Methi/Fenugreek pwdr
1 tsp Haldi/Turmeric Powder
2 tbsp Amchur Powder/Dry Mango Powder
pinch Hing/Asafoetida
4 tbsp Salt
2 tbsp mustard Oil

Method

1. Wash the chillies and dry them completely by spreading them on kitchen towel. Make sure that there is no moisture on the chillies . Mix all the spices and add oil to make a thick stuffing masala
2. Slit the chillies
3. Stuff the chillies with spice mixture
4. Spread  them on news paper for giving direct sunlight for 9-10 days.
5. They should be completely sundried and color should change from Green to Brown
6. Keep stored in a air-tight container.
7. Whenever you want something spicy with dal Chawal, take onre or two sundried chillies Fry in hot oil and relish with meal

Lal Mirch ka achaar

Lal Mirch achaar

You need

Fresh red chillies 250 gms
Mustard powder/ Rai 1 tbsp
Coriander powder 2 tbsp
Ground Fennel seeds 2 tbsp
Red chili powder ½ tsp
Dry mango powder 1 tbsp
Fenugreek powder ¾ tsp
Nigella seeds ¾ tsp
Salt 1½ tsp
Asafoetida pinch
Oil ¼ cup

Method

Wash and drain red chillies.
Spread over a plastic sheet and dry for one day so that no drop of water left on them
Chop the chillies.
In s bowl mix all spices and add oil. Mix well.
Keep masala for two hours.
Add chopped chillies and  put in a jar and keep  for two three days under sun  to relish

Galgal adrak mirch Achaar

Galgal-Adrak-Mirch Achaar

Jammu wala achaar

Ingredients:

Gal Gal - 1 Kg
Mustard oil - 50 Gms
Ginger - 250 Gms  cut into 1" strips.
Green chillies  - 10-12
Salt - 250 Gms
Red chilli powder - 6 Tsp
Turmeric powder - 3 Tsp

Method:

Wash and cut the gal gal into cubes.
Let it dry for 1 hour.
Put cubes in a big mixing bowl.
Mix in salt, red chilli powder, turmeric powder and ginger strips and green chillies  Mix well with hands.
 Heat oil to smoking point.
  Put galgal with masala in sterlize jar.
Add the oil  to it and shake well .
Keep under sun for 7-8 days .

Stuffed Green chilli pickle

Bharwa Hari mirch Achaar

Ingredients:

15-16 big Green chillies
2 tsp salt
1 tsp turmeric powder
3 tsp  grounded Rai/mustard seeds
4 tsp saunf (fennel) powder
4tbdp Mustard oil

Method:

 Wash hari mirch/green chilli and wipe completely.

Slit mirch and leave to dry  for 1 hour.

 Mix all the spices and salt together. Mix 1 tsp oil to the masalas.

 Stuff the masala in the hari mirch.

 Heat the remaining oil till smokey.

Let the mustard oil cool down.

 Pack the green chillies  in an airtight jar. Pour oil over it.  Put leftover sruffing masala in it.

It takes around 5-6 days for  bharwan achar  ready to eat

  

Aam ka Achaar ( Mango Pickle)

Aam ka Achaar

 

Ingredients:
1 kg raw green mangoes (cut
into 4-8 pieces each)
1 cup white sea/rock salt
3 tbsps aniseed/fennel seeds
1 1/2 tbsp mustard seeds
3 tbsps kalonji (onion seeds)
1 tbsp fenugreek seeds
5 tbsps red chilli powder
2 tsp sturmeric powder
3 cups (710 ml) mustard oil


Method:
Sterilise and thoroughly dry a glass
pickling jar.
Put the mangoes in the jar and cover with
salt. Mix well and cover the jar tightly.
Leave the jar out in the sun for a week so
that the mangoes soften.
Mix the aniseed/fennel, mustard, onion
and fenugreek seeds, chilli powder and
turmeric together.
Add this spice mix to the mangoes.
Heat the mustard oil till it smokes and
then turn off the fire. Allow the oil to cool
fully.
Pour this oil over the mangoes so that all
the pieces are submerged. Mix well.
Put the tightly covered jar back in the sun
for two weeks. Stir everyday to mix well.
Eat with stuffed parathas and yogurt or
with chapatis (Indian flatbread) and any
vegetable dish.

Murg Achaar

Murg Achaar

(very easy recipe)

Ingredients

1 Kg chicken pieces small
3 tbsp adrak-lehsan paste 2-3 dry chillies
1 tsp zeera
Juice of Nimbu- 1 cup.
2 tsp  red chilli flakes
1/2 tsp haldi powder
3 tbsp mustard oil
Few methi seeds
Onion seeds 1/2 tsp
Corriander seeds 1 tsp
Salt to taste
oil for frying

Method

Marinade chicken pieces in salt n haldi for two hours

Fry chicken  pieces in oil and keep aside.

Heat the 3 tbsp oil in kadai and add the methi seeds and dry red chillies

Add onion seeds and corriander seeds. Stir for 2 secs

Add ginger garlic paste and zeera, red chilli flakes and haldi and fry for a few secs

. Add few drops of water and cook at low heat for 2 mins.

Add chicken pieces

Cook at very  low heat for 10 -15 mins.

Add lemon juice and mix well. Switch off flame

Mix gently for one or two mins.

Let it stand for half an hour.

Transfer in glass bowl and refrigerate.

Always serve cold.

Never reheat.

Relish one or two pieces with any meal.

  

Raw Mango Pickle ( south Indian)

Mangai Thokku

South Indian Raw mango pickle.

Ingredients

3 big  fresh raw mangoes ( whose seeds can cut through)
2 tsp Red chilli powder
1 tsp turmeric powder
2 tsp mustard seeds
1 tsp fenugreek seeds
1/2 tsp asafoetida powder
1/2 cup sunflower oil

Method

Heat the oil. Just before it starts smoking, . Add fenugreek seeds and mustard seeds.
Crakle and remove from heat
Add the salt, chilli powder, turmeric powder,  asafoetida. Stir well with a dry spoon.
Place the diced raw mango in a nicely dried large bowl. Pour the oil with the spices on top of this and stir well to mix with a dry spoon.
Take a sterlized Jar transfer
raw mango dice with spices into this.
Cover with a tight fitting lid
Keep this in a clean, dry place in the kitchen.
Once everyday, give it a good stir and mix up for the next 3-4 days.
Ready to use.
Refrigerate it. Lasts upto month.

Launji

  LAUNJI

Ingredients:

Raw Mangoes: 4 medium sized
Mustard Oil: 2 tbsp
Fenugreek Seeds (Methi Dana) : 1/2 tsp
Onion Seeds (Kalonji): 1 tsp
Fennel Seeds (Saunf): 1 tbsp
Cumin Seeds (Jeera): 1 tbsp
Turmeric Powder:  pinch
Red Chilly flakes 1 tsp
Black Salt (Kala Namak) : to taste
Jaggery crushed 2 tbsp


Method

Wash and cut mangoes in half.
Deseed them and cut in cubes.
You can make with skin or without skin
In a non-stick pan, heat oil and add Cumin seeds, onion seeds, Fenugreek and fennel seeds to it.
Saute them for 30 secs till they crackle.
Add turmeric and red chilly flakes to it.
Add raw mangoes and saute it on medium heat for 2-3 minutes
Now cover the pan to soften and cook the mangoes for 5 minutes at very low heat.
When they are 70-80% done , add jaggery and let it melt slowly.
Cover the pan again and let the flavors to mingle.
Let it cook for 5-7 minutes on a slow flame.
Add  black salt and mix it well. Turn off flame.
Cool it .
Store this launji in sterilized bottles  and keep it in the refrigerator.

Amla ka achaar

Amla ka Jhatpat achaar

Amla- 1/2 kg

Ginger -1 inch

Sugar - 3 tbls -optional

Chilli powder - 1 tsp

Turmeric - 1/3 tsp

Salt - 1 tsp

Oil - 3 tblsp

Fenugreek seeds - 1/2 tsp

Fennel seeds - 1 tsp

PROCEDURE:

Pressure cook the amla for 3 whistles.Remove the seeds and separate the slicesChop ginger in long slices.
Heat mustard oil in a kadai, add fenugreek and fennel seeds, and when it starts crackling add amla, ginger and green chillies.Saute for few minutes on low flame.Add all the spices and sugar and mix. Cover and cook on a low flame for 5 mins.Cool down completely, and then store in a sterlized jar

Relish with dal and chawal.

JHATPAT HARI MIRCH KA ACHAAR

JHATPAT HARI MIRCH KA ACHAAR


Ingredients:
1 cup big green chilies (cut into small rounds)...
2 tbsp lemon juice
1 tsp mustard seeds
1/4 tsp fenugreek(methi) seeds
1 tsp rai seeds
a pinch asafoetida
1 tsp sesame seeds (white til)
1 tsp red chilli flakes
1/2 tsp haldi
2 tbsp mustard oil
2 tsp chaat masala
Salt



Method:

Heat oil in pan and add mustard, when they start popping, add fenugreek, asafoetida, sesame, Rai and haldi . Add this to the chilies and mix well. Stir at low heat till they become soft.
Switch off stove. When cool down. Add lemon juice, chaat masala and red chilli flakes
Store in airtight container. Finish it within 2-3 weeks. This pickle can be used immediately. But after one day, this tastes better.See more

Stuffed Chilli pickle

Instant stuffed chilli pickle

Ingredients:-

Six red big chillies
1 tbsp mustard oil
1/2 tsp Panch Phoran Mix
Pinch of hing
Stuffing masala :-
2 tbsp ground corinader
2 tbsp cumin powder
Salt to taste
1 tbsp mustard oil
1tsp fennel seeds
2 tbsp dry mango powder

Method:-

Wash and pat dry chillies.
Mix ground coriander and cumin, salt, fennel seeds,dry mango powder and one tbsp oil in a one bowl.
Leave it aside.
Slit to open one side of chillies and stuff the masala in the slit chillies.
In low heat in wok add
oil and add panch phoran mix and hing.
When splutter slowly add stuffed chillies.
Stir fry chillies without lid for 5-7 minutes, keep checking so it doesn't burn.
Serve when cool.

Paanch phoran is Bengali Spice mix of five spices Equal quantity of cumin seeds, fennel seeds, fenugreek seeds, black mustard seeds, and nigella (kalonji) seeds. These spices are mixed as whole spices . When you want to use paanch phoran roast them in little ghee and put in any curry or sabzi as Bhaghaar. 

you can make powder of this spice mix

Ginger Pickle

Ginger pickle

Adrak ka Achaar

Ingredients

Fresh Ginger 250 gms
red chilli flakes 1 tsp
turmeric powder 1 tsp
Mustard powder 2 tsp
salt 2 tsp
roasted crushed cumin seeds 2 tsp
mustard oil 1/2 cup
Lemon juice 1/2 cup

Method

Peel and cut the ginger into small thick strips.
In a big bowl mix all ingredients. Make a paste.
Add ginger and mix well.
Put in sterlized jar and keep under sun for a week.
Its ready to eat.

Red Chilli Pickle

Winters and Red chilli Achaar

Large red Chillies washed and completely drained and deried
■Fennel seeds
■Brown mustard seeds...
■Fenugreek seeds,
■Turmeric powder
■Salt
■Mustard Oil

Method

Dry Roast all the spices and make powder by grinding.
Mix all powdered spices with salt and turmeric powder and add 2tsp musturd oil to make a paste,.
Take out stem of each red chilli and make a lenghtwise slit and remove seeds with the help of hairpin .
Then fill the masala. take sterlized Jar and pack Them .
Just add little cooked mustiurd oil to marinade in Jar.
keep under sun for three-Four days . When you find chillies soft, Then add more cooked cool mustard oil to get it wet or coat with oil.
Sprinkle 3 tbsp lemon juice and put another week or so under Sun.
See the Ratio of fennel, mustard and fenugreek are approximately 1 : 1 : 1/2.
MaKE stuffing as per qty of chillies you have.
Enjoy with garam garam Matthi

GOBHI GAJAR KA ACHAAR

GOBHI GAJAR KA ACHAAR

GOBHI GAJAR KA ACHAAR

Ingredients -

Mixed vegetables (cauliflower and carrots) – 1 Kg

Mustard seeds (rai) - 20 grams ( coarsely grounded )

Salt – 2 tsp

Red chili powder – 3 tablespoons

Haldi 1 tsp

dry roasted methi seeds - 1/2 tsp

Mustard oil –  3/4 cup

Method -

Wash the  vegetables under running water, peel the carrots and   trim the cauliflower into florets and then cut the carrots into strips.Put Gobhi and Gajar  to the boiled hot  water and take them out within a minute itself. Now drain the excess water from the veggies, pat dry with the soft clean kitchen towel and spread them on clean muslin cloth for a day  in the sun to dry.Mix gobhi gajar in all spices except oil and  pack them tightly in a clean sterlized jar.Heat mustard oil and cool it . Pour over Jar and close the lidKeep this jar  under Sun for 3-4 days.It lasts for two months If you have a patience,.