RED CHILLY PICKLE

 

Prep Time : 30 mins
Total Time : 30 mins
Serve : 10

INGREDIENTS-

Lal mirch- 1 kg
Aamchoor- 150 gm
Methi ( fenugreek)- 10 gm
Sauf (fennel seeds)- 10 gm
Black mustard seeds- 100 gm
Hing ( Asafoetida) - 5 gm
Lemon juice- 1 cup
Coriander powder- 50 gm
Kalonji seeds ( Nigala seeds)- 5 gm
Black salt- 50 gm
White salt- 100 gm
Turmeric powder- 10 gm
Red chilly powder- 50 gm
Mustard oil- 500 gm
Jaggery (gurh)- 25 gm

METHOD-
First wash the chilly well and let them get dry
 Keep it in sunlight for 4 to 5 hours.
 Cut out the top of the chilly discarding the green stick thus opening at the top.
. Roast the sauf, methi, kalonji, black mustard seeds and coriander seeds on low flame.
 Grind all these ingredients to make a fine powder.
 Mix sauf, amchoor powder, black salt, red chilly powder, turmeric powder, jaggery and white salt in the above fine powder.
. Now add 5-6 tbsp mustard oil and mix it nicely
 Now stuffing is ready.Stuff the filling into the red chilly..
 Now place the filled chilly in a bottle.
 First heat the oil, then cool it and now pour the cool oil in the bottle with stuffed red chilly.
 Close the led and keep the bottle under the sunlight for 6 to 7 days.
. Serve it with aloo paratha or rice

MOOLI PARATHA

 

Prep Time : 15 mins

Cooking Time  : 15 mins
Serves : 4

INGREDIENTS
Wheat flour   -  2 cup
Ajwain / carom seeds     - a pinch
Salt    -  to taste
Water     - 1 cup
Oil     -   2 tbsp for kneading the dough
For stuffing
Grated mooli / radish   -   1 cup
Chopped coriander leaves     -   1 tbsp
Chopped green chilly     -     1  - 2
Clarified butter - 4 tbsp

Chopped red chilly  - 2

Chilly flakes - 1/2 tsp

METHOD
In a kneading bowl mix all the ingredients  and knead to make a dough.
Rest for 15 mins.
Take some dough and make into a ball.
Stuff the mooli / radish filling and seal the edges.
Grease a pan with little clarified butter and heat on a medium flame.
Mooli paratha is ready to eat.

CHILLY CHICKEN WITH NOODLES

 

Prep Time : 25 mins
Cooking Time : 50 mins
Serve : 2

INGREDIENTS
For chilly chicken
Boneless chicken        -   250 gms
Soy sauce                  -      1 tbsp
Chilly sauce                -        1 tsp
Chopped onion            -  2 medium
Ginger garlic paste       - 1 tbsp
Black pepper powder  -  1/4 tsp
Kashmiri mirch  powder   - 1 tsp
Chopped green chilly   -  1
Corn flour                 - 2 tbsp
Vinegar            - 1 tsp
Salt             -   to taste
Oil               -  4 tbsp

METHOD
For chilly chicken
Take a mixing bowl marinate chicken pieces with soy sauce ,vinegar,1 tbsp corn flour,1/2 tsp ginger garlic paste,a pinch pepper powder,kashmiri mirch powder and salt.
Keep it one hour.
After one hour heat oil in a pan and fry chicken pieces.
Strain and keep aside.
Take a bowl add 1 tbsp corn flour,1/2 tsp soy sauce,1/2 tsp vinegar chilly sauce,.
a pinch black pepper powder and 2 tbsp water and mix well.
In another bowl heat 2 tbsp oil.
Add onion,ginger garlic paste  and mix well.
Add fried chicken and salt and also add corn flour solutions
Add water and green chilly and mix well.
Serve hot with garlic noodles.

For noodles 

INGREDIENTS
Noodles      -  200 gms
Schezwan sauce        -   2 tbsp
Chilly garlic sauce      -  2tbsp

           
Chopped spring onions   - 1 cup

               
Garlic paste       -   1 tsp

              
Olive oil     -  2 tbsp         

     

Salt    -  to taste                                   -                                      

METHOD
Heat water in a wok.
Add noodles and boil it.
Wash in a cold water and strain it.
Brush the oil in the noodles.
Add schezwan sauce,chilly garlic sauce and spring onion and mix well.
Heat oil in a wok, add garlic paste and saute for 1 mins.
Add noodles and cook on a high flame for 3 - 4 mins.
Add salt and sauces and mix well.

Serve hot with chilly chicken.

METHI PURI WITH DRY ALOO KI SUBJI

 

Prep Time : 15 mins 

 Cooking Time : 35 mins 

 Serve : 2 

Methi puri

 INGREDIENTS 

 Wheat flour - 1.5 cup 

 Finely chopped methi leaves - 1 cup 

 Clarified butter - 2 tbsp 

 Finely chopped green chilly - 1 

 Grated ginger - 1/2 tsp

 Salt - to taste

 Oil - for frying

Chilly flax - 1/2 tsp

 METHOD

Heat one tsp oil in a pan and saute methi leaves until soft turn off the flame.

In a kneading bowl mix wheat flour,methi leaves, chilly flax and salt, grated ginger,clarified butter and mix well. 

With the help of  water knead the dough .Divide the dough into balls and roll out puri. Heat enough oil in a pan and add the methi puri.

 Lower the heat and fry till light brown. 

 Serve hot with aloo bhaji.

Dry aloo ki sabji 

INGREDIENTS

 1.Potatoes - 250 gms

 2.Whole red chilly - 3 

3.Thick curd - 2 tbsp

 4.Fresh cream - 2 tbsp

 5.Crushed whole coriander seeds - 1 tbsp 6.Crushed whole cumin seeds - 1 tbsp 7.Amchur powder - 1/2 tsp 

8.Turmeric powder - 1/2 tsp 

9.Garam masala powder - 1/2 tsp 

10.Green chilly - 1 cut in slit

 11.Salt - to taste 

12.Oil - 4 tbsp 

13.Finely chopped coriander leaves - 1 tbsp 14.Kashmiri mirch powder - 1/2 tsp 15.Ginger garlic paste - 1 tsp 

 METHOD 

Step1.Wash peel and cut the potatoes into two parts. 

Step2.Prick with fork and deep fry it. Step3.Keep aside. Step4.Dry roast the coriander seeds,cumin seeds and whole red chilly and make a powder or crush it Step5.Heat oil in a pan,add ginger garlic paste and saute for one mins.

 Step6.Add fried potato,fried and roasted whole red chilly,whole cumin seeds,whole coriander seeds,garam masala powder,turmeric powder,kashmiri red chilly powder and mix well.