Green Chili Pickle/Hari Mirch Ka Achar

Green Chili Pickle or Hari Mirch Ka Achar is a delicious North Indian style pickle recipe where fresh green chillies are pickled with mustard seeds and lemon juice.

I avoid store bought pickles as they have a high sodium content, so I prefers to make my own pickles and stock different varieties of seasonal and yearly pickles and chutneys.

Making this green chilly pickle is very easy. Use less hot or medium hot green chilies to make the pickle. It pairs really well with Paratha, Thepla, Rice and Roti

Preparation Time       :    15 Minutes

Course                 :    Pickles

Cuisine                 :    North Indian

Serve                  :    Change the number into scale.

Ingredients:

 Long Medium Hot Green Chili              250 gms

Mustard Seeds                                     5 Tablespoon

Coarsely Crushed Fenugreek Seeds     ½ Tablespoon

Coarsely Crushed Fennel Seeds            1 Teaspoon

Asafetida/Hing                                    ¼ Teaspoon

Turmeric Powder                                  ¼ Teaspoon

Salt                                                      ¼ cup

Lemon Juice                                          5 Tablespoon

Mustard Oil                                           5 Tablespoon

Method:

• Wash and wipe dry the green chilies very well. There should be no trace of moisture in them.  wipe them using a cotton cloth.
• Make a slit in the center of each chili using a knife.
• Grind mustard seeds in a blender to make a coarse powder.
• In a small bowl add coarsely grounded mustard, crushed fennel, crushed fenugreek, Hing and salt. Mix well.
• In a clean glass jar, add the green chilies, and mixed all powders and mix well.
• Cover the jar with its lid tightly and keep in the sun for 2 to 3 days.
• After 2 to 3 days, add lemon juice to the pickle.
• Heat 1/2 cup mustard oil in a pan till it starts to fume. Remove from heat and cool slightly.
• Pour the oil in the jar so that the pickle is covered with oil.Keep the jar in sunlight for 3-4 days.
• The pickle is now ready to use.
• This pickle can be stored for 3-4 months in a cool and dry place.
• Keep the jar in sunlight every 30 days and keep shaking the pickle after every 30 days.
• Serve with your Curd Rice, Pulao, Chapatti and Paratha.
• Hari Mirch Ka Achar Recipe is surely going to tickle your taste buds. 

Tips for the Pickle:

• Pickles are made with great care, as they are supposed to last a year at least ,so before making any pickles, please remember this below tips.
•        Always ensure best ingredients are chosen, Jars & bottles are washed and sun dried.
•      Always use Crystal salt (called as kalluppu – கல் உப்பு in Tamil)  not table salt. Table salt contains iodine, a chemical that can darken pickles.

•       Only dry spoon has to be used while taking the pickle out from jar.

Ricotta Cheese Rasmalai/ A Traditional Indian Dessert Busundi

This post is very special and I am really happy to write my  Madappalli’s 10th Anniversary . Thanks  for the support , comments and  appreciations. That helps me to  continue travelling in my culinary Journey. I want to share this recipe to celebrate with you.

HAPPY NEW YEAR2021

Ingredients:

Ricotta Cheese                  1 pound

Corn flour                        1 Teaspoon

Whole Milk                        2 Cups

Evaporated Milk                 1 Cup

Sweeten Condensed Milk    ½ Tin

Sugar                                  2 Tablespoon

Cardamom Powder                1 Tablespoon

Saffron/Kesar                    few strands

Roasted Nuts                       Few

Method:

• In a mixing bowl, add ricotta cheese, sugar and half of the cardamom powder.  Mix well and make a small balls.

• Grease the oil in a muffin pans. Place Ricotta balls in it and bake it at  350F for 15-20 mins in the oven. , till the cheese sets and the sides turns slight brown. Check with toothpick. The cheese 'discs' will look like these after baking.  Cool. Chill in the fridge for sometime until firm.

For Malai

•  Take a heavy bottom pan, On low heat boil together all the Whole Milk, Evaporated milk, Condensed Milk and Corn Powder for about 20 mins.
• Stir continuously and make sure the milk doesn't burn.
• Check for sweetness. Add sugar if it isn't sweet enough for you.
•  Add the saffron cardamom powder. and Let it cool.  Refrigerated for 1 hour. Rasmalai tastes best when chilled.
• Arrange all the cheese dumplings in a Big serving dish and pour the malai on top and Refrigerated for an hour. Garnish with chopped nuts, saffron etc. Serve Chill.
• OR  place the cheese dumplings in individual serving dishes and pour the malai gravy on top. Garnish with chopped nuts, saffron etc.
  Serve at room temp or Chilled. 
• Enjoy!!

Navratna Dal/ Blend of 9 Pules/ Gluten free Dal

This month  My” Madappalli” is completing years 10 years.While I wanted to share something special for the occasion. Navratna Dal is one of the most popular and savored Indian recipe prepared with a combination of nine different dals. This easy dal recipe is generously garnished with tempering of dry red chilies, cumin seeds and asafetida. This easy Dal recipe will take complete control over your taste buds and you will relish it for a longer time. In fact, this delicacy is one of the most common dish of every Indian household.

Cuisine:                    North Indian

Preparation Time   :  5 minutes

Cooking Time            25 minutes

Serves                        4-6 Nos.

Ingredients:

Tovar Dal                           ¼ cup

Chenna Dal                        ¼ cup

Brown Masoor Dal              ¼ cup

Red Masoor Dal                  ¼ cup

Green Gram Mung Dal         2 Tablespoons

Split Urdh Dal                    ¼ Cup

Split Green Pea Dal            ¼ Cup

Rajma                                2 Tablespoon (Soaked in hot water)

Black Urdh Dal                   2 Tablespoons.

Other Ingredients:

 Chopped Tomatoes            1 cup

Chopped Capsicums           ¼ cup (optional)

Grated Ginger                    1 Tablespoon

Salt                                   To Taste

Chopped Coriander            1 Tablespoon.

Butter                               1 Tablespoon. (optional)

Masalas:

Turmeric Powder                ½ Teaspoon

Hing Powder                       ½ Teaspoon

Coriander Powder               ½ Teaspoon

Chili Powder                       ¾- 1 Teaspoon

Gram Masala Powder           ½ Teaspoon

For Tempering:

Ghee                                 2 Tablespoon

Cinnamon sticks                 1 no

Cloves                                5 no.

Cardamom                         4no.

Cumin Seeds                       ½ Teaspoon

Fennel seeds                       ½ Teaspoon

Method:

• Soak the Green Moong dal and Rajma dhal for 5 hours in the hot water.

• Wash all the dals and soak them in enough water for 30 minutes.

• Drain the water and add the dals with turmeric powder, Grated ginger in a pressure cooker along with 5 cups of water. Pressure cook until dal is done.

• Remove the pressure cooker from heat and let the pressure release.

• Heat a wok, put a teaspoon of Ghee, once heated, add all tempering items,

• let them crackle for a few seconds.

• Now add green Capsicums, and tomato and fry for 3-4 minutes.

• Now add all masala powders  , fry for 2 minutes in the low heat.

• Add the cooked dal  and salt, stir well.

• You can add more water if needed to adjust the consistency of the dal. Cover and cook over for few minutes. Then add lime juice, coriander leaves and mix well.

• Garnish dal with chopped coriander leaves and Butter.

•  Serve while it’s hot.

• This dal makes a wonderful, exuberant partner of Rice, Chapatti and Nan.

Navratna Dal