Sandaga Mirchi

Ingredients

10-11 medium thick moderately chilli green chillies
4 teaspoon dhania powder
Pinch of hing
Salt to taste
2 teaspoon sour curd

Process

Vertically slit the chillies.
Mix dhania powder, hing and salt.
Add curd and mix to get a crumbly texture (It should not be wet).
Stuff the chillies with this masala. (Do not press or else they become hard.)
Sun dry for 3-4 days or more till it becomes completely dry and crisp.
Keep rotating the chillies so that it dries from all sides.
Store in an air-tight dry jar.
It has a shelf-life of 9-10 months.

Deep fry in oil for a few seconds and serve with khichadi and other rice varieties.

Haldi Awle ka Aachar

Ingredients

1/2 cup peeled and grated raw haldi
4 teaspoons peeled and grated adrak
3-4 hari mirch chopped
3 awla grated

1.5 teaspoon salt
1/2 teaspoon haldi
1 teaspoon lal mirch
1.5 teaspoon saunf
1 teaspoon rai
1/2 teaspoon ajwain
1/2 teaspoon jeera
1/2 teaspoon dhania
3/4 teaspoon kalaunji

1/2 cup mustard oil

Process

Dry roast saunf, rai, ajwain, jeera, dhania together for 1 min. Keep aside till it cools down.
Grind it coarsely.
Dry roast kalaunji for a min and keep aside.
In a bowl, take awla, haldi, adrak and hari mirch.
Add the ground masala, salt, haldi, lal mirch and kalaunji.
Heat oil and add 2-3 mustard seeds and allow it to splutter.
Keep aside till the oil cools down.
Pour the oil on the pickle and mix well.
Store it in an air-tight jar and refrigerate.

Mirchi Besan wali

Ingredients

5-6 hari mirch chopped
1 tablespoon besan
1 tablespoon oil
1/2 teaspoon rai
Pinch of hing
Pinch of haldi
Half teaspoon sugar
Half teaspoon lemon juice
Salt to taste

Process

Heat oil in a pan.
Add rai+hing. Allow it to splutter.
Add 1/2 cup water.
Add haldi, sugar, lemon juice, salt in it. And boil the water for a min.
Add hari mirchi and besan.
Cover and cook it for a min.
Serve as chutney in meals.

Tip: Use non-spicy mirchi.

Mirchi Khopra

Ingredients

1/2 cup grated khopra (gari)
3-4 hari mirch chopped
1 teaspoon oil
1/2 teaspoon rai
Pinch of hing
Pinch of haldi
Salt to taste
Pinch of sugar (can be more or less)
1/2 teaspoon lemon juice

Process

Heat oil in a flat bottom pan and add rai+hing. Allow it to splutter.
Add khopra, mirchi, haldi, sugar, lemon juice and salt.
On very low flame, continuously stir it till it becomes crunchy.
Serve as chutney with meals.

Moong Mooli

Ingredients

2 mooli grated
2 tablespoon dhuli moong soaked in water for 1/2 an hour
2 green chillies finely chopped
Finely chopped hara dhania for garnishing
1 tablespoon oil
1/2 teaspoon rai
Pinch of hing
1/2 teaspoon haldi
1 teaspoon lal mirch
Salt to taste

Process

Heat oil in a pan and add rai + hing. Allow it to splutter.
Now add mooli, mirchi, haldi, lal mirch and salt.
Mix, cover and cook on low flame for 1 min.
Garnish with hara dhania.
Served as chutney in lunch and dinner, a maharashtrian preparation.

Hare Lahsun ki Chutney

Ingredients

100 grams hara lahsun chopped
2 green chillies
Handful of hara dhania
Salt to taste
Pinch of kala namak
Lemon juice as per taste

Process

Grind all the items together in a mixer jar 😀
This chutney goes well all stuffed parathas, kachori, bhakri etc.

Karonde ka Aachar

Ingredients

• 250 grams karonda
• 1/2 cup salt
• 1/2 cup rai ki dal
• 1/4 cup lal mirch powder
• 1/8 cup haldi
• 1 teaspoon methi seeds
• 1/2 teaspoon hing
• 1 tablespoon saunf
• 1/2 cup oil (groundnut or til oil)

Process

Wash, dry, cut and deseed karonda into 4 pieces.
In a bowl, make a layer of salt, with a crater in center.
Next add layers of rai ki dal, lal mirch powder and haldi.
Fry methi seeds in some oil and pound it along with hing and add it to masala.
Dry roast saunf for a minute and coarsely pound it and add to masala.
Heat oil, add 2-3 mustard seeds and see if it splutters to check that it is well heated.
Add oil to the masala and mix well,
Keep it aside and allow it to cool.
Mix karonda pieces in the masala properly.
Fill the karonda aachar in a glass bottle and store in refrigerator.

Add some oil (previously heated and cooled) before serving.

Karonda Mirch

Ingredients

• 5-6 karonda
• 1 hari mirch
• 1 teaspoon oil
• Pinch of hing
• 1/2 teaspoon rai
• 1/2 teaspoon jeera
• 1/2 teaspoon saunf
• Salt to taste

Process

Cut and deseed karonda into 4 pieces.
Deseed and cut hari mirch into small pieces.
Heat oil in a pan.
Add rai, jeera, hing and saunf.
After it splutters, add karonda and hari mirch.
Sprinkle salt and remove from flame.
Serve this crunchy side dish with hot parathas.and many more types of parathas

Karonde ki Chutney

Ingredients

• 4 green karonda
• 1 hari mirch
• Handful of hara dhania
• Pinch of jeera
• Salt to taste
• 1 tablespoon groundnut powder
• 1 inch piece of gari ( dry coconut (optional)
• Pinch of gud

Process

Cut and deseed the karondas.
Grind all the ingredients together to make chutney.
Can be served as a side, with a variety of cuisines.

Besan wali Bharwa Mirchi

Ingredients

5 moti hari mirchi
3 tablespoon besan
1/2 teaspoon haldi
Pinch of hing
Salt to taste
Pinch of sugar
1/8th piece of lemon
2 tablespoon oil for moyan
2 tablespoon oil for shallow frying

Process

Wash and dry the green mirchis.
Make a longitudinal slit and de-seed 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.