Archives

Hirvi Mirchi Che Lonche (Green Chilli Pickle)

IMAG3727I am not very fond of pickles,but i love making them.Chilli pickle goes very well with Alu paratha….i have a child hood memory of having alu paratha and chilli pickle at road side dhaba’s in Punjab,during our tours to Kashmir.So here goes the recipe.I have used ready made pickle  masala,u get 2 variants in it Kepra and Bedekar,I personally prefer Kepra.

Ingredients:

300 gm Green Chilli (long light green,mild spicy variety)

IMAG3712

4 Lemon cut into small pieces.

50 gms Ginger cut into small pieces.

150 gms Salt.

juice of 4 Lemon.

200 gms Green chilli pickle masala.

IMAG3716

2 cups Oil

1 tbsp Rai.

1/8 tsp Asafoetida

Method:

Wash green chillies,lemon and ginger,wipe them dry. Now chop them into small pieces.

IMAG3713

IMAG3711

IMAG3714

 

 

In a bowl,mix everything together.

IMAG3715

Add salt and pickle masala, squeeze in the lemon juice. mix well.

IMAG3717

IMAG3718

Now heat the oil till it smokes,add asafoetida and mustard,switch off the gas and let it cool,completely.

IMAG3724

Once cool,add to prepared mixture,mix well.

Take a clean, dry, air tight glass jar and pour the pickle into it.

Ensure atleast 1 inch oil is floating above the pickle .

IMAG3735

Cover and store in a cool place,let it stand atleast for a month,before consuming.

IMAG3719

This pickle can be stored in clean  dry place  for years.

Tip:Always Use a clean dry jar  and spoon.

Happy Cooking ! ! !

Sameera

Ginger Chutney

20130227_202745

This is a chutney,mildly flavoured with ginger.

Ingredients:

2 cups Grated coconut.

1/4 cup Dalia.

3 Green chillies.

Few chopped leaves of corriander.

2 inch piece of  Ginger

Salt to taste.

Method:

Mix all the above ingredients in a large mixie jar,

20130227_201824

add water and grind to a smooth paste.

Consistency should be that of thick gravy.

Serve with idli or dosa of your choice.

Happy Cooking !!!

Sameera