Red Chilli Pickle ( Lal Mirch ka Achar)

Ingredients:

Fresh Red Chillies ( Taazi Lal Mirch moti wali): 20  (nos thick )

Asafoetida (Heeng ):1 Tsp

Mustard powder ( Rai ka powder): 3/4 cup

Fenugreek powder ( Methi dana ka powder): ½ cup ( around 40 gm)

Fennel seed powder ( saunf ka powder): 3Tbsp

Dry mango powder ( Amchur powder): 1/4 cup

Turmeric powder ( Haldi powder): 2.5 Tsp

Salt ( Namak): ½ cup ( to taste)

Black salt ( Kala namak): 2 Tbsp ( to taste, its optional)

Mustard oil ( Sarson ka Tel): 500 ml

Method:

1. Thoroughly clean the red chillies with water. Let them dry by using a paper towel. (Make sure that the red chillies are absolutely dry). Slit each red chilli so that it is joined with both the end. And remove the seeds. These seeds can be mixed in the Masala in order to increase the spiciness in the pickle. The more you add seeds the more spicy the pickle will be. If you don’t want to increase spiciness in the pickle , then there is no need to add seeds as Chilli has the spicy flavor inherit in it.

2.To start with first heat Mustard oil in a pan/ kadahi till it starts smoking. Take it out and cool it. Keep aside.

3.Now make the Masala for the pickle.  In a bowl take mustard powder, fennel powder, fenugreek powder, dry mango powder, asafetida, salt, black salt & turmeric powder. Mix well. At this point if you want to increase the spicy flavor of pickle add some seeds into it. Adding seeds is optional.  Now add 2-3 Tbsp mustard oil into it . Mix well.

4. Now Stuff the red chilli with this Masala. Dip each stuffed red chilli into the mustard oil and place in a glass jar. Pack the jar tightly with red chillies by pressing them.

5. Pour the remaining mustard oil over the red chillies. Cover the jar with the lid.

6. Keep the jar in the Sun  for 7-8 days. and use it afterwards. Red Chilli Pickle is ready to serve.

Note:

Red Chilli pickle can be stored for 2-3 years or more. Be cautious while taking out pickle from the jar, the spoon should be completely dry. The cup/bowl for measurement used is given in the pic.

 This Indian Red chilli pickle is served with parathas, stuffed parathas, at  lunch time ,  dinner time, anytime with the meals.

cup/ bowl used for measurement 

Shakkar Paare

Ingredients:

Finely grounded flour ( Maida): 250 gms

Refined oil for making dough :2 Tbsp

Refined oil for deep frying

For Sugar syrup :

Sugar : 2 cup

Water : 1 cup

Method: 

In a bowl or a deep plate sieve Maida. Add 2Tbsp refined oil into it and mix well. It is called Moyan or simply making Shakkar Paare khasta (crispy) refined oil is added into maida. Knead the dough with required amount of water. Rest the dough for 15-20 minutes. In a deep pan/ kadahi add sufficient refined oil for deep frying. Divide the dough into 5-6 portions. Make balls. Spread a ball onto the rolling board by rolling pin. The dough spread (roti/chapatti) must be thick . Now cut the long stripes or squares or any shape with a sharp knife. Drop the cut long stripes/squares into the hot oil . Deep fry it on slow flame. When the golden colour is attained, take it out by a skimmer (Jhara) on a napkin to soak the excess oil.These are to be coated with sugar and has to be dipped in Two string sugar syrup as soon as these are removed from the kadahi.

Two String Sugar Syrup: While making fried Paare , simultaneously make two string sugar syrup ( do taar ki chashni). For this take 2 cup sugar and one cup water in a pan and heat it. When sugar dissolve in it , heat it for sometime say 3-4 minutes on a slow flame.Now check for its consistency , place one drop of it in a bowl then with the help of thumb and the finger check whether two strings are formed in between thumb & finger. Two string sugar syrup is ready. If it is not forming , heat again and then check until the two string consistency is attained. If sugar is not so clean then add 2-3 tbsp milk and boil it. The foam formed above is removed and the clear sugar syrup is ready.

Now dip all the Fried Paare into it and after sometime a fine layer of sugar is coated on Paare. Now Shakkar Paare are ready to serve.

Note: An easy snack, can be store for two weeks easily if stored in an airtight container after properly cooled down.

Preparation time: 30-35 minutes

Cooking time: 25-35 minutes

Serving sufficient for 15-18 persons

GAJAR ka HALWA : Microwave Cooking

Gajar Ka Halwa

GAJAR ka HALWA : Microwave Cooking

During winters, this dessert has to be remade prior it is finished and that is none other than Gajar ka Halwa. It is a dessert that is made during winters in most North Indian houses. If you are planning a party it can be prepared in advance. And while serving just microwave it for 1-2 minutes; time may vary depending upon the quantity. Here in this recipe of mine, I use the microwave as cooking medium. It provides smooth cooking of it without any hassles, like in conventional cooking of Gajar Ka halwa you need to stirring Continuously; here you are free as microwave takes care of it.

Recipe

Ingredients:

Carrot: 1 kg
Full cream Milk: 750 ml
Sugar: 1 to 1.5 cup as per your taste
Finely chopped dry fruits : 2 Tbsp
Raisins: 20-25 approx. 2 Tbsp
Desiccated coconut powder: 2 Tsp
Green cardamom powder: ½ tsp

Gajar Ka Halwa

Method: 

Grate the carrots. Mix grated carrots and milk in a big deep bowl ( for 1 kg carrots take 2 litre capacity bowl to avoid overflowing). Microwave it for 20-25 minutes. Mix once after 15 minutes. If the required consistency of halwa is attained then mix sugar otherwise microwave for another 5-7 minutes. After adding sugar microwave it for 7 minutes. ( if you wish you can add Khoya/ mawa approx. 100 gms at this stage along with the sugar and then microwave) One more thing if you want to add more richness to your halwa add 2 Tbsp Ghee and microwave it for another 5-7 minutes. Now add finely chopped dry fruits and microwave it for two minutes. Add green cardamom powder. Garnish it with desiccated coconut powder. Serve hot.

Notes: 

**I don’t add Khoya and ghee into it. If you want to make it more richer then only add. Otherwise while cooking with milk after sometimes it gives the danedaar (granulated) consistency of khoya. Dry fruits, desiccated coconut powder and raisins enhance the taste of halwa. Dry fruits and desiccated coconut powder, raisins are also optional.

**Preparation time: 15-20 minutes

    Cooking time: around 35-40 minutes

**Serving sufficient for 12-14 persons.

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Thanks

RAWA APPAM / APPE

Ingredients:

Semolina (Suji ) : ½ kg

Buttermilk: 500 ml

Onion medium size: 2

Tomatoes: Two

Capsicum : 2

Mustard seeds: 2 Tbsp

Refined oil : 4-5 tsp

Salt to taste

Method: 

Dry roast Suji. Soak it with buttermilk overnight or for 4-5 hours. (For instant fermentation of suji, you can add soda-bi-carb or ENO in the mixture of suji & buttermilk then after 20 minutes you can use the batter). Add finely sliced onion, tomatoes and capsicum into the batter. Add salt as per the taste. Heat Appe pan. Coat/brush each sphere of Appe Pan with refined oil. Add a pinch of mustard seeds into each appe sphere and when it starts to crackle pour batter into it. Cover the pan with a lid or a plate. And after 1.5 – 2 minutes turn it with the help of sharp pointed ladle that comes with ape Pan. Cook for another 1.5-2 minutes and then take them out. It will take around 3-4 minutes on a slow flame to cook it. Rawa Appam or Appe  is ready to serve. Serve hot with coconut chutney, fresh coriander chutney.

Cooking time: 20 minutes ( total 5 turns of Appe Pan full)

Servings sufficient for 6-7 persons ( 12 Appes are made at a time in  Appe Pan , so total Appes made are around 12*5=60 Appes)

RAWA UTTAPAM

Ingredients:

Semolina (Suji ) : ½ kg

Buttermilk: 500 ml

Onion medium size: 2

Tomatoes: Two

Capsicum : 2

Refined oil : 4-5 tsp

Salt to taste

Method: 

Dry roast Suji. Soak it with buttermilk overnight or for 4-5 hours. (For instant fermentation of suji, you can add soda-bi-carb or ENO in the mixture of suji & buttermilk then after 20 minutes you can use the batter). Add finely sliced onion, tomatoes and capsicum into the batter. Add salt as per the taste. Heat a non stick pan. Add ½ tsp refined oil. Spread the batter and cook. Turn it & cook another side. It will take around 4-6 minutes on a slow flame to cook it. Rawa Uttapam is ready to serve. Serve hot with coconut chutney, fresh coriander chutney & Sambhar.

Cooking time: 4-6 minutes per Uttapam

Total servings: 10 Uttapams