ACHARI MIRCH

Pickles can jazz up any meal. Today I am sharing recipe for Instant Chilli Pickle/ Achari Mirch which you can prepare in 10 to 15 minutes. It will keep well in fridge for a week.

This recipe is originally from Rajasthan. I have modified the original recipe by adding vinegar into it, which enhanced the taste of the pickle. I have used thick banana chillies which are not as hot as normal green chillies. You can use Bhavnagri Chilli/Jalapeno Peppers,Hungarian wax peppers,Serrano peppers or Banana peppers . Use of chilli powder is optional, if you want it milder just skip it.

Ingredients :-

Chillies - 300 gms
Mustard oil - 2 tbsp
Mustard seeds- 1 ts
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Nigella seeds - 1 / 2 tsp
Turmeric powder- 1/2 tsp
Red Chilli powder - 1 tsp (optional)
Amchoor powder - 1 tsp

Salt- 1tsp
Vinegar- 1 tbsp

Method :-

Wash and  dry chillies and  cut in 1 inch roun pieces.
Heat oil in a pan, bring it to smoking point and then cool a bit. (when using mustard oil its good to bring it to smoking point and then cool a little before cooking).
Add mustard, cumin, fennel and Nigella seeds to the oil and when seeds are spluttering add chillies and turmeric powder to the pan.
Stir fry for a minute and then  cover it for a couple of minutes.
Open and add chilli powder salt and Amchoor, mix well on high heat for a minute. we need not cook chillies completely it just have to soften.

Give splash of vinegar and turn off the heat.

Cool and keep in an airtight jar in fridge, will keep well for one week.

Enjoy !!!

 

FIG AND PEAR LOAF

When I went to buy figs for my KHAJOOR ROLL,  I fell prey of today's marketing skills and ended up buying four packets of dried figs instead of just one. And even before putting the bag on my kitchen counter my mind was  looking for the ways to use it as knowing the fact that no one in the family is a big fan of dry fruits.  After an unsuccessful attempt of using it in halwa I found this loaf recipe on taste.com  and since then I have made it many times because it's new favourite in the house.

This fruity loaf is quite simple  to make and great for breakfast or as after school snack with a glass of milk.  You can have it toasted with butter or as it is,  it's  delicious any way. 

Ingredients :-

Self raising flour - 1 1/2 cup
Brown sugar - 2/3 cup
Cinnamon (powder)- 1/4 tsp
Soda bicarbonate - 1/2 tsp
Eggs (lightly beaten) - 2
Milk - 1/2 cup
Vegetable oil - 1/3 cup
Dried figs(chopped) - 1 cup
Pear (peeled, cut into small cubes) - 1 cup

Method :-

Preheat oven  to 170 C. Sift flour into a large bowl  and add brown sugar,  cinnamon and soda bicarbonate.  Mix and make a well in the middle. 

In a separate bowl add eggs, milk and oil and whisk until well blended. Pour the egg mixture into flour mixture,  mix gently until just combined. Fold in the fig and pear. 

Pour the mixture into a lightly greased loaf pan. Bake for 40- 45 minutes or until golden and cooked through. Let it cool for 5 minutes then turn on a wire rack. 

Slice and serve.

Note: In original recipe canola oil was used but you can use any flavour less oil.

GAJAR KA HALWA OR CARROT HALWA

Gajar ka halwa is a very famous dessert or pudding in North India. It reminds me of my childhood when it was one of the preferred desserts in our house, specially when it was cooked by Mummy. Making Gajar Ka Halwa usually takes more time than other desserts but believe me it worth. It can be served cold or warm. In both the form it taste yummy...

it is really a delight in winter season.

Ingredients :-

Ghee - 2 tbs
Grated carrots - 8 cups
Milk - 500 ml
Sugar - 1 cup
Mawa - 1 / 2 cup
Green Cardamom powder - 1 / 2 tsp
Cashew Nuts or Almonds (Chopped)- 2 tbs

Method :-

Take a heavy bottom pan and heat it add 1 tbs of ghee and grated carrots to it and roast the carrots for 4-5 minutes.

Add milk to the pan and bring it to boil then turn heat on medium and cook the mixture until all milk is evaporated, stir frequently.
Add sugar,  this will loosen the mixture a bit, cook again until it used up all moisture.
Add mawa  and green Cardamom to the the pan and cook it  until mawa is mixed well into the halwa.
Pour rest of the ghee from sides and roast,  when it's of desired consistency turn off the heat. 

Garnish it with chopped nuts

Enjoy

NOTE: If you do not have mawa then increase the amount of milk. It will take a bit longer to cook but taste will be the same.