DATES PICKLE

 

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
Dates   -  15 pieces
Gud/jaggery  -  5 tbsp
Black salt  -  1 tsp
Red chilly powder  - 1/2 tsp
Roasted cumin seeds powder   -  1 tbsp
Salt - 1/4 ts[
Lemon juice  - 5 tbsp
Black pepper powder  - 1/4 tsp



METHOD
Chop the dates and remove the seeds.
Dry roast the,cumin seeds 
Once cooled to make a coarse powder.
Add jaggery , roasted cumin powder ,salt and black salt  and black pepper powder in the dates pickle.
Cook for ten mins,when it gets thick turn off the flame
Add lemon juice and mix well.
Keep in the sunlight for 4 - 5 days now your dates pickle is ready to serve.

LAL MIRCH KA ACHAR

 

Prep Time : 60 mins
Total Time  : 60 mins
Serve : 12 - 15

INGREDIENTS
Red chilly/lal mirch   -  1 kg
Dry mango powder  -  150 gms
Methi seeds/fenugreek seeds  -  10 gms
Sauf/fennel seeds  - 10 gms
Black mustard seeds/rai  -  100 gms
Hing / asafoetida  -  5 gms
Lemon juice  -  1 cup
Coriander seeds  -  50 gms
Onion seeds  -  5 gms
Red chilly powder  -  50 gms
Turmeric powder  -  10 gms
Black salt  -  50 gms
White salt  -  50 gms
Jaggery/gur  - 25 gms
Mustard oil  -  500 gms

METHOD
First wash the red chilly well and let them get dry.
Keep in the sun light  for about 4 - 5 hours.
Hollow out the innards of the chilly,includes all the seeds.
Cut the red chilly into pieces.
Dry roast the sauf/fennel seeds,methi seeds,coriander seeds,black mustard seeds/rai and asafoetida on low flame.
Once cooled,grind all roasted spices and make a fine powder.
Take a large bowl add all the roasted spices,red chilly powder,turmeric powder,dried mango powder/amchur,black salt,saltand onion seeds and mix well.
Heat mustard oil in a pan.
Once cooled,add 5 - 6 tbsp mustard oil in the roasted spices and mix well nicely.
Add the chopped red chilly/lal mirch in all the spices and mix well.
Place the red chilly pickle in a bottle.
Pour the mustard oil in the bottle.
Close the lid and keep the bottle under the sunlight for 6 - 7 days.
Serve with rice

DHOKLA

 

Prep Time- 10 mins
Cooking time- 10 mins
Serve- 4 to 6

INGREDIENTS
Gram flour/besan   - 1 cup
Semolina      - 1 cup
Yogurt        -  1 cup
Turmeric powder   - 1/2 tsp
Red chilly powder   -  1/4 tsp
Sugar         -         1 tbsp
Salt           -        to taste
Water       -            1 cup
Oil                       2 tbsp
Lemon juice       -  1 tsp
Eno fruit salt     -  1 tsp

For tempering
Black mustard seeds   -  1 tsp
Water                         -  3 tbsp
Green chilly              -  5 - 6
Oil           -  1 tbsp

Curry leaves  - 10 - 12

Sugar - 2 tbsp


METHOD
In a bowl mix together gram flour, semolina, yogurt,turmeric powder,red chilly powder, sugar, salt,  lemon juice, oil and water to make a smooth paste.
Keep aside for 15 minutes.
Add eno fruit salt in the dhokla mixture just before making dhokla and mix well.
Pour the batter in a greased katori and take the pressure cooker  with two cup of water and  put the stand in it.

Place the katori in it and cover the lid and cook for ten mins on medium flame and remove the whistle 
Turn off the flame and keep aside for ten mins.
Remove dhokla  from katori and transfer it into the plate. 

.Heat oil in a pan for tempering and add mustard seeds, green chilly and curry leaves,sugar and lemon juice and water
Pour it over the dhokla .

SPINACH PAKORA

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Spinach    -      250 gms
Chopped onion   - 1/2 bowl
Besan        -          1 cup
Rice flour      -      1/2 cup
Chopped green chillies   -       2-3
Turmeric powder           -    1/2 tsp
Red chilli powder           -     1/2 tsp
Carom seeds                          -    a pinch
Onion seeds          -                 a pinch
Oil                      -             for frying
Salt                       -               to taste
METHOD
       Wash the spinach and cut into pieces.
Take a bowl  mix besan ,onion, rice flour, green chilly, red chilly powder, turmeric powder, carom seeds, onion seeds and salt and make a smooth  batter with the help of water
 Heat  oil in a pan fry the pakora golden brown
.Drain in a paper napkin.
   Serve hot with sauce.

PERI PERI CHICKEN

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 6

INGREDIENTS
Chicken leg pieces - 6
Garlic pods - 5 - 6
Salt - to taste
Vinegar - 3 tbsp
Red chilly powder - 1 tsp
Whole red chilly - 3 - 4
Red bell pepper - 1
Oregano - 1/2 tsp
Black pepper powder - 1/2 tsp
Oil - 1/2 cup

METHOD
Take a blender add red bell pepper,black pepper powder,whole red chilly,red chilly powder,oregano,salt,garlic pod and vinegar and make a paste.
Marinate chicken with this paste.
Keep aside for 30 mins
Heat oil in a pan and place the chicken pieces when chicken is half done  add leftover bell pepper sauce and cover it and cook in a slow flame.
After ten mins flip it and cook in a high flame for five mins and now cook for slow flame for five mins
Turn off the flame,serve hot.

LAL MIRCH KA ACHAR

 

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 ( Nigella 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