Bharva-Mirch

Ingredients

6-7 hari mirch
1Tsp dhania powder
1 Tsp rai ki dal (coarsely grind rai and remove the peel)
1/2 tsp hing
1/2 tsp salt
1tsp khatta dahi

Process

Wash the mirchi
Make a longitudnal cut and deseed it
Mix dhania powder, rai ki dal, hing and salt
Add  dahi  and mix
Stuff this masala in the mirhi
Dry it in bright sun for 3-4 days
Store in an air tight container
Deep fry and serve with hot khichadi

 

 

 

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Metkut

Ingredients

2 cups chana dal
1 cup udad dal
1/2 cup rice
1/4 cup gehu
1/4 cup rai
2 tsp jeera
2 tsp hing
2-3 lal mirch
1Tsp haldi
1 piece sonth
2 tsp dhaniya
1/2 jaifal

Process

Keep aside hing, haldi, sonth and jaifal
Dry roast the remaining items each separately
Roasting should be done no low flame stirring continuously till it becomes crunchy
Mix all the items and grind them together in mixer grinder to a fine powder
Sieve it and store in an air tight container
Mix with hot steaming rice along with ghee and salt

 

Methamba

Ingredients

2 kairi/kachcha aam
1Tsp oil
2 tsp methi dana
1tsp rai
Pinch of hing
1/2 tsp haldi
1/2 tsp lal mirch
Salt to taste
1/2 cup gud (can be more or less as per taste)

Process

Wash, peel and cut the kairi
Heat oil in a pan
Add rai and methi, allow it to crackle
Add haldi, mirch and hing
Add the kairi pieces
Add salt and 2 Tsp water
Mix well and cover it
After 2 mins add gud and cook for a min
Serve as a dip/chutney/achar

 

 

Javsachi Chutney

Ingredients

1/2 cup flax seeds (javas)
1/2 cup grated gari (dry coconut)
1/2 tea spoon jeera
1 tea spoon lal mirch
Salt to taste

Process

Dry roast the flax seeds on a low flame till they start spluttering.
Dry roast the gari till the colour changes to light brown.
Allow it to cool.
Mix all ingredients and coarsely grind.
Fill the chutney in a bottle.
It can be used for 8-10 days.

It is very healthy with numerous health benefits!