Recipe Name – Green Chili Pickle / Hari Mirch ka Aachar / Mirchi ka Sukha Aachar / Pickle without oil
Prep Time: 1 Hour
Serves: 250 Grams
- Green Chili: 200 Grams
- Salt: 50 Grams
- Mustard (Sarson / Rai) powder: 50 Grams
- Turmeric powder(haldi): 1/4 teaspoon
- Hing (Asafoetida): 1 pinch
- Mustard seeds: 1/4 teaspoon
- Methi seeds (Fenugreek seeds): 1/4 teaspoon
- Kalonji (black seeds / kala jeera): 1/4 Teaspoon
- Saunf (Fennel seeds): 1/4 Teaspoon
- Red chili powder: 1 tablespoon
- Lemon Juice: 1 Tablespoon
- Trim the edge of each chili and discard the edge.
- Using a clean cloth or towel tissue clean the chilies.
- Cut into 2 halves lengthwise vertically.
- In a glass bowl, add the chili pieces, salt, turmeric powder, hing, red chili powder, mustard powder, mustard seeds, kalonji, saunf, methi seeds and lemon juice. Toss well. Cover it with a sieve or cotton cloth and leave it in Sun to dry for 5-6 hours or in room temperature for 1 day. .
- Salt will leave water, so the mix will become little watery. Toss well again.
- Transfer to a air tight glass jar and store it in fridge.
- Use it for 2-3 months.
Recipe – Dahi Aloo Palak ki Subzi
Prep Time: 10 Minutes
Cook Time: 15 Minutes
- Potato: 3 medium sized, peeled, washed and chopped into small pieces
- Spinach (Palak): 2 Cups, Chopped
- Curd: 1/2 Cup
- Water: 1 Cup or as required
- Oil: 1 Tablespoon
- Salt: 1 teaspoon or to taste
- Turmeric powder(Haldi): ½ Teaspoon
- Red chili powder: ½ Teaspoon
- Coriander Powder (dhania): 1 Teaspoon
- Garam Masala Powder: 1/4 Teaspoon
- Cumin seeds: ¼ Teaspoon
- Asafoetida (hing): 1 pinch
- Whisk curd and water very well and keep aside. There should be no lumps.
- Heat oil in a pan and add cumin seeds and hing. When cumin seeds change color, add potato pieces, chopped spinach, salt, turmeric powder. Mix well. Cover the pan with a lid for 8-10 minutes, until potatoes are almost done (80%).
- Remove the lid. Add red chili powder, coriander powder, garam masala powder and whisked curd.
- Mix well and stir continuously in medium flame until the gravy starts to boil.
- Let it boil for 2 minutes or till potatoes are completely done.
- Serve hot with rice or chapati.
Recipe – Podi Masala Dosa
Prep time: 10-12 hours
Cook Time: 30 minutes
Serves: 12-15 Dosas
For the dosa batter
- Urad Dal (white lentils): 1/4 Cup
- Rice: 2 Cups
- Methi (Fenugreek) seeds: ½ Teaspoon
- Salt: ½ Teaspoon or to taste
- Cooked plain rice or soaked poha: 1/4 cup
- Water: As required
For the Podi Masala
- Peanuts: 2 Tablespoon
- Chana Dal: 2 Tablespoon
- Urad Dal: 2 Tablespoon
- White Sesame seeds (Til): 1 Tablespoon
- Dry Red Chili: 4
- Hing: 1 pinch
- Salt: 1 Teaspoon or as required
- Oil/ghee: as required for greasing
For the dosa batter
- Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
- Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
- Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.
For the Podi
- In a small pan, in medium heat, dry roast the peanuts for 2 minutes.
- Now roast the chana dal for 3 minutes.
- Roast Urad dal for 3 minutes
- Roast sesame seeds for 30 seconds
- Roast dry red chili for 30 seconds.
- Turn of the heat and transfer this to a bowl.
- While it is hot, add hing and salt and mix well.
- After 5 minutes, when the mix cools down, grind it to fine powder.
For the podi masala dosa
- Add salt in the dosa batter. Adjust water to make a thin dropping consistency dosa batter. Mix well.
- Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to thinnest circle possible.
- Spread little podi masala in one side of the dosa.
- Drizzle little oil over it and cook in medium flame until bottom part of dosa becomes golden. No need to flip. Roll it or fold it.
- Serve hot with coconut chutney.