5 moti green mirchi
3 tablespoon besan
1/2 teaspoon haldi
Pinch of hing
Salt to taste
Pinch of sugar
1/8th piece of lemon
2 tablespoon for moyan
2 tablespoon for shallow frying
Wash and dry the green mirchis.
Make a longitudinal slit and deseed it.
Mix besan, haldi, hing, salt, sugar, lemon juice and oil for moyan.
Stuff this mixture in the mirchis.
Heat oil in a pan and shallow fry stuffed mirchis.
Serve as a side dish with meals.
2 Big rajapuri aam (murabbe vali kairi)
3 Cups grated gud
Pinch of salt (optional)
Pinch of haldi (optional)
1 Table spoon choti elaichi powder
Wash, peel and grate the mangoes.
In a thick bottomed vessel mix the mango, salt, and haldi.
On low flame cook with a lid for 2-3 min. Stir in between.
When the mango is cooked (the colour changes) add gud and mix well.
Allow it to simmer for 3-4 min while continuous stirring.
The gud chasni should not become thick . It should be of pouring consistency because the mixture will thicken after cooling.
Put off the flame and let it cool.
Add ilaichi powder.
Fill it in a clean dry glass jar.
Refrigerate it to use for longer duration.
Enjoy with paratha or chapati.
3 kg kachche aam
2.5 cups salt
2 cups rai ki dal
1.4 cups lal mirch
1/4 cup haldi
2 table spoons methi
5 gms hing
Wash, dry and cut the mangoes.
In a bowl, first spread salt, on top of it, spread layers of rai ki dal, lal mirch and haldi one by one in this order. Then make a crater in the centre of the dry spices with a small bowl.
Heat 1 cup oil in a pan and add a pinch of rai and if it crackles then the oil is a ahot a required.
Pour this oil in the crater of masala, spoon by spoon and keep mixing it.
Add oil so that the masala is dry and there is no excess oil.
In a spoonful of oil fry methi and hing. Pound it to make powder. Add it to the masala.
When the masala cools down, mix the mango pieces in the masala properly.
In a clean dry glass jar fill the achar.
Next day, heat 1.5 cups of oil. Allow it to cool.
Pour the oil in the pickle.
The pickle should be fully immersed under oil.
Enjoy the pickle with a variety of dishes.
- Taste the pickle, and if required, add more salt. This preserves the pickle for longer duration.
- Never put wet spoon in the pickle jar.
- To disinfect the glass pickle jar, heat a pinch of hing in a small kadhai and switch off the flame. On this hing smoke, hold the pickle jar upside down on top of the kadhai, so that the smoke fills the jar. Close the lid immediately and keep aside. This jar is ready to be filled with fresh pickle!
- To make rai ki dal at home instead of buying it from market, coarsely grind sarson/rai and remove the black cover by blowing to get yellow dal.
5 kg kachcha aam
50 gm saunf
50 gm rai
50 gm jeera
50 gm mangrel/kalaunji
10 gm hing
3/4 cup sarson ka oil
1.5 or 2 cup lal mirch powder
4 cup salt
1/2 cup haldi
Cut the mangoes and mix 1 cup salt and 1/2 cup haldi. Keep aside for 2-3 hours.
Drain the juice and spread the mango pieces on a clean cloth. Keep it in bright sun-light till the colour of the mango skin changes to dark green.
Mix 1/2 tea spoon each of rai, methi, saunf, jeera and mangrel to make panch foran.
Lightly roast the remaining saunf, jeera, rai, methi and mangrel separately for 1 min each.
Coarsely grind the roasted and cooled saunf, jeera, rai and methi all together to make masala.
In a bowl spread 3 cups of salt, the ground masala, mangrel, hing and lal mirch.
Heat oil in a pan and add panch-foran, allow it to crackle.
Pour it on the masala and mix it well. Allow it to cool.
Mix the mango pieces and masala nicely.
Cover the pickle with a muslin cloth and keep in sun for 3-4 days.
Mix the pickle thoroughly by shaking it daily.
Fill the pickle in glass bottle.
Enjoy this delicious pickle as an accompaniment with a number of dishes.
100 gm kachchi haldi
Salt to taste
Wash and dry the haldi
Peel of and grate
Add salt and lemon juice
Pickle is ready
It’s shelf life is for 2-3 days
Can be relished in lunch, dinner or breakfast
Ps; This haldi enhances the taste of hari mirch ka achar.
5 amla (goose berry)
2 Table spoon rai ki dal
1table spoon haldi
1/2 Table spoon lal mirch
1/2 Tea spoon methi seeds
1 Tea spoon hing
4 Table spoon oil
Salt to taste
Boil amla till it is soft
De-seed and open up the amla flakes
In 1/2 tea spoon oil fry the methi seeds and grind it to powder
In a bowl spread salt, rai ki dal, lal mirch, haldi, methi powder and hing
Heat oil and pour it on the masala
Mix well and allow it to cool
Mix the amla pieces and masala nicely
Store this pickle in a tight lid bottle
The shelf life of this pickle is 5-8 days
To increase the shelf life it can be stored in refrigerator
Serve it with paratha or puri.
1/4 kg hari mirch
1/4 cup sarson
1 tea spoon methi
2 tea spoon hing
3 tea spoon haldi
1/2 cup lemon juice
1 cup oil (groundnut oil)
Coarsely grind sarson and remove the black cover by blowing to get yellow dal.
In a tea spoon oil fry methi till golden in colour. Remove it and fry hing in the same oil.
Pound the methi and hing together to make powder.
In a plate spread salt and then sarson ki dal, haldi, and methi -hing powder.
Heat 4 table spoon of oil and pour it on the masala.
Mix well and allow it to cool.
Wash, dry and wipe the chillies dry.
Chop them into small pieces.
Add the chilli pieces, mix well and fill it in a clean-dry jar .
Pour the lemon juice.
Heat oil and allow it to cool, pour it in the jar the next day .
The oil must be 1/2 cm above the level of pickle.