Stuff Green Chili Pickle

Hello friends ... yesterday i bought some lemon and green chili with vegetables and ..... a tufani idea came in my mind that why not make some pickles at home... :) and dial moms no. and know about so many pickle recipes, i tried some and results is in front of you ..... Trust me my pickles gives Laziz taste to my daily food.Hope you guys enjoy the taste of pickles ...

Ingredients :

• 10-15 Fresh Green Chili 
• 1-2 Tbsp. Fresh Lemon Juice 
• Salt to Taste 
• 2 Tbsp. Roasted Fennel seeds Powder [Coarsely Grind ] 
• 2 Tbsp. Black/Yellow Mustard Seeds / Split Mustard Seeds [ Rai ki Dal] 
• Pinch of Asafoetida 
• 1/2 Tbsp. Black / Rock Salt 
• 1 Tbsp. Roasted Fenugreek Seeds Powder [ Coarsely Grind] 
• 1/2 Tbsp. Turmeric Powder 
• 1 Cup Peanut / Mustard Oil 
• 2-3 No. of Cloves
• 1/2 Tbsp. Sugar Powder 

Method :

• Wash Chili and make a straight slit in it and keep aside.
• Meanwhile in a deep frying pan Heat oil till its smoking point add cloves and pinch of asafoetida and keep this oil aside.
• In a clean jar add roasted fennel seeds powder , black/yellow mustard Seeds , black / rock Salt roasted Fenugreek Seeds Powder ,Turmeric Powder , sugar Powder and salt to taste , mix all ingredient well.
• Add fresh lemon juice in mixture and mix everything very well.
• Stuff the split chili with the filling mixture ,and cut chili in two pieces.
• Pour warm or slightly hot oil in Jar.
• Keep the Jar on room temperature for 4 to 5 Days.
• In between stir pickle with a clean non reactive spoon. 

Tips :

• Keep Pickle in air tight container.
• Can use it 20 to 25 Days.

Hope you love to try this so easy recipe.Try and share your pickle experiments with me.


Regards


Puji

Sweet Lemon Pickle

Hello friends ... yesterday i bought some lemon and green chili with vegetables and ..... a tufani idea came in my mind that why not make some pickles at home... :) and dial moms no. and know about so many pickle recipes, i tried some and results is in front of you ..... Trust me my pickles gives Laziz taste to my daily food.Hope you guys enjoy the taste of  pickles ...

Ingredients : 

• 8-10 Fresh Yellow Lemon
• 1 Cup Fresh Lemon Juice       
• Salt to Taste
• 1/2 Tbsp. Red Chili Powder
• 3-4  Tbsp. Sugar 
• 1/2 Tbsp. Black / Rock Salt
• 1/2 Tbsp. Cumin Seeds
• Pinch of Asafoetida 

Method : 

• Wash Lemon and cut in small sizes.
• In a deep bowl....

Lemon pieces + Red Chili Powder + Salt + Black Salt + Sugar + Cumin Seeds + Pinch of Asafoetida + Fresh Lemon Juice

• Mix all the ingredients well keep in air tight container and put this container in sunlight for 2-3 days in between mix by shaking the container or use a clean non reactive spoon to mix the contents of the pickle. 
• Shake well in-between ...
• it will be ready to eat after three days.

Tips : 

• if you will using sugar powder for pickle u can put the pickle jar only 1 day in sunlight and it can be eat.
• After pickle processing keep pickle container in Fridge.
• Keep Pickle in air tight container.
• Can use it 20 to 25 Days.

Hope you love to try this so easy recipe.Try and share your pickle experiments with me.

Regards 

Puji 

  

Green Chili Lemon Pickle

Hello friends ... yesterday i bought some lemon and green chili with vegetables and ..... a tufani idea came in my mind that why not make some pickles at home... :) and dial moms no. and know about so many pickle recipes, i tried some and results is in front of you ..... Trust me my pickles gives Laziz taste to my daily food.Hope you guys enjoy the taste of  pickles ...

Ingredients : 

• 10-15 Green Chili
• 1 Cup Fresh Lemon Juice       
• Salt to Taste
• 1/2 Tbsp. Turmeric Powder
• 1/2 Tbsp. Sugar 

Method : 

• Wash Green Chili and cut in small sizes.
• In a deep bowl....

Green Chili + Fresh Lemon Juice  + Salt + Turmeric Powder + Sugar 

• Mix all the ingredients well keep in air tight container.
• Shake well in-between ...it will be ready to eat after two days. 

Tips : 

• Use less tangy Green Chili for pickle.
• Use enough lemon juice for Green Chili.
• Keep Pickle in air tight container.
• Can use it 10 to 15 Days.
• 
  

Hope you love to try this so easy recipe.Try and share your pickle experiments with me.

Regards 

Puji 

  

Nankhatai

Ingredients :

1. 1/3 Cup Wheat Flour [Gehu ata]
2. 2 Cup all Purpose Flour  [Maida]
3. 1/2 Cup Gram Flour [Besan]
4. 1 1/2 to 2 Cup Clarified Butter [Ghee] 
5. 1 to 1 1/2 cup Sugar Powder [chini]
6. 2 Tbsp. Cardamon Powder [Ilaechi]
7. 2 Tbsp.Crushed Cashew [Kaju]/Almond/Pistachio 

Method : 

1. In a Big Bowl mix all 1 to 5 ingredients and mix well and make dough.
2. Make lemon size of balls and flatten slightly , not too much.
3. Arrange all the balls in a baking tray and refrigerate it for 10 minutes.
4. Cut with knife to make a criss-cross pattern on the top middle of the balls.Add Pinch of Crushed nuts and cardamon powder over the cross cut.
5. Bake it on 375 F. for 20 to 25 minutes until its turns light Golden brown from all the sides.
6. Cool it on wire rack and store in airtight container.  

Tips :

1. Use semisolid Ghee for form a dough only, quantity of ghee may vary.
2. Can use semolina instead of Wheat Floor. 

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Flavored Pani Puri

A-MINT/GREEN WATER

Ingredients :

1. 1 Green Chilly
2. 4 to 5 mint leaves
3. 2 to 3 cilantro or coriander leaves
4. 1 Tbsp Pani Puri Masala
5. 1/2 Tbsp Black salt
6. 1/2 Tbsp regular salt
7. 1/2 Tbsp black paper powder
8. 1/2 Tbsp cumin seeds powder

Method :

1. Grind all ingredients..                                                                             
2. Mix 1/2 cup of water and strain it...                                                       
3. Mint water is ready refrigerate it for 1/2 Hrs and add ice cubes before serving.

B-BLACK GRAPES/BLACK WATER

Ingredients :

1. 1 cup of Fresh Grape juice
2. 1 Green Chilly
3. 4 to 5 mint leaves
4. 2 to 3 cilantro or coriander leaves
5. 1 Tbsp Pani Puri Masala
6. 1/2 Tbsp Black salt
7. 1/2 Tbsp regular salt
8. 1/2 Tbsp black paper powder
9. 1/2 Tbsp cumin seeds powder

Method :

1. Grind all ingredients..
2. Mix 1/2 cup of water and strain it...                              
3. Grapes water is ready refrigerate it for 1/2 Hrs and add ice cubes before serving.

C-GARLIC/RED WATER

Ingredients :

1. 1 clove of Garlic boil it with 1 cup of water for 5 to 10 minutes and leave it for 15 minutes
2. 1/2 Tbsp red chilly powder
3. 1/2 Tbsp Black Salt
4. 1/2 regular salt
5. 1 Tbsp Lemon Juice
6. 1 Tbsp Pani Puri Masala

Method :

1. Grind all ingredients....                                   
2. Mix 1/4 cup of water and strain it...                  
3. Garlic Water is ready u can serve it hot or cool as per your taste.

Serve with :

1. Chopped Onions
2. Pani Puri Papdi
3. Soaked and Boiled chickpea's
4. Mashed Boiled Potatoes
5. Tamarind date Chutney

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Moong Dal Pakoda Say Moongoda

Ingredients :

1. 1 Cup Yellow Moong Dal
2. 3 Green Chilly Roughly Chopped
3. 1 Medium Size Onion
4. 1 Tbsp.Garlic Paste
5. 1 Tbsp.Ginger Paste
6. 1 Pinch of Asafoetida
7. 1 Pinch of Turmeric powder
8. Salt to Taste
9. 1/2 Tbsp.Black Pepper Powder
10. 1 Tbsp.Crushed Coriander Seeds
11. Vegetable / Peanut Oil for frying

Serve With : 

1. Tomato Souse
2. Tamarind Chutney
3. Green Chilly Coriander Chutney

Method :

1. In a Bowl Wash Moong Dal and soak it in enough water for 3-4 Hours.
2. After 4 hours wash dal twice with water and keep aside.
3. In Mixer Combine washed and drain moong dal, Onion and Green chilies and    blend it to get a coarse paste using 1 Tbsp. of Water.








                 












4. In a deep Bowl add Moong Dal Paste , Garlic Paste , Ginger Paste ,Pinch of asafoetida , Pinch of turmeric powder, salt to taste, lack pepper Powder,Crushed Coriander Seeds and mix all ingredients well.

5.Heat the oil in a deep frying pan ,drop mixture using your fingers and deep fry it on medium flame till it become Golden brown in color from all the sides.









6. Pakoda's are ready to Eat Serve with your choice of chutney.

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Mutthi Laddu

Ingredients :

1. 1 Cup Coarse Wheat Floor
2. 1 Cup Fine wheat Floor
3. 1 Cup Shredded Jaggary
4. 4 Tbsp.Sugar Powder
5. 2 Tbsp.Grated Dry Coconut
6. 2 Tbsp.Crushed Cashew
7. 1 Tbsp. Crushed Almond
8. 1/2 Tbsp.Cardamom Powder
9. 1 Cup Clarified Butter

    

                                              

Method :

1. In large bowl combine wheat floor and 2 Tbsp.Melted Ghee and mix it well add some water and knead to make a stiff dough.

2. Divide the dough in equal size small balls.

3. With the help of palm and hand and make a shape of Close palm.[Mutthi]

4. Heat Ghee in deep frying pan and deep fry 4-5 Mutthi shape dough for 10-15 minutes or till they turn golden brown color from all the sides.Drain on and absorbent paper towel and allow them to cool.

5.Once cooled break them into two to three pieces and blend in a mixer to get coarse powder like bread crumbs.

6.In big bowl add wheat crumb mixer, Shredded Jaggary, Sugar Powder, Grated Dry Coconut, Crushed Cashew,Crushed Almond, Cardamom Powder and melted Clarified Butter.

7.Mix all ingredients very well and divide the mixer in equal part and make lemon size round balls.

8. Laddu ready for eat ...store it in tight container.

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Bharwa Karela

Ingredients :

1. 5-6 Medium Size Karela [Bitter Melon] 
2. 4 Tbsp.Vegetable/Peanut Oil 
3. 1 Medium Size Finely Chopped Onion 
4. 2 Tbsp.Crushed Dry Coconut 
5. 1 Tbsp. Turmeric Powder 
6. 1 Tbsp.Red Chilly Powder 
7. 1 Tbsp.Coriander Powder 
8. 1 Tbsp.Fennel seeds Powder [ Sauf] 
9. 1 Tbsp. Salt 
10. 2 Tbsp. Lemon Juice 
11. 1 Tbsp. Tamarind Puree 
12. 1/2 Tbsp. Jaggary [ Gud] 
13. Thread to wrap Karela 

Garnish :

Coriander / Cilantro Leaves

Method :

1. Wash Karela and scrape the skin and put scrape aside. 
2. Make a straight slit in karela and remove seed. 
3. in a Bowl add scrape karela skin and seeds sprinkle with salt and lemon juice and keep it for 10-15 Min, after 15 minute wash it well and keep aside. 
4. Make a solution of salt, lemon juice and water , Keep karela in solution for 30 minutes. 
5. Squeeze the karela well and wash it twice. 

For Filling :

1. Roast Chopped onion and crushed dry coconut on medium flame. 
2. In a Frying pan heat 1 Tbsp.oil and add roasted onion coconut,Scrape and seeds of karela,Turmeric Powder,Red Chilly Powder,Coriander Powder,Fennel seeds Powder,Salt to taste ,Tamarind Puree,Jaggary and cook for 10 minutes on medium flame. 
3. Stuff the split karela with the filling mixture and tie karela with thread. 

For Cooking :

1. Add 3 Tbsp.oil in cooking pan and arrange the stuffed karela in the pan.Cover the pan and cook it for 5 Minute. 
2. Turn Karela sprinkle some water if required and cook it well on medium flame.Garnish with Coriander leaves and serve with Roti or Rice. 

Tips :

1. Don"t use big size of seeds in filling. 
2. For Stuffed Karela use medium size of Karela. 

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Banana Chips

Ingredients : 

2-3 Raw Banana's [Plantain]
1/2 Kg Peanut or Vegetable Oil
1 Tbsp. Turmeric Powder 
1/2 Tbsp. Salt
1 Tbsp. Lemon Juice
1 Cup Water

Garnish : 

1/2 Tbsp. Red Pepper Powder
1/2 Tbsp. Black Pepper Powder
1/2 Tbsp. Sugar 
Salt to taste

Method : 

1. Get fresh raw plantains carve straight on the skin and remove the skin.

2. Slice plantain in thinner size.

3.In a bowl put the peeled and slice plantains and add turmeric powder , salt , water and lemon juice. Slightly stir and set aside for 10-15 Minutes.

4. Take Plantain slices out from solution and pat them dry.

5.In a frying pan add Oil and heat it well.

6.Fry Plantain slices and move in-between when the slices cooked it comes on surface of frying pan.

7.Keep cooked slices on paper towel for removing extra oil.

8.Add Red /Black Pepper powder as per your taste, Salt and Sugar in Chips. Your crunchy Banana Chips are Ready to eat.Keep in a tight container.

@@@@@.....THANKS.....@@@@@

Masalewali Udad Ki Dal

Recipe Cuisine : Indian Maharashtrian Recipe

Ingredients : 

1. Udad Dal ( Black Gram - Split)  -	: 1/4 Cup
2. Chana Dal ( Bengal Gram- Split ) -	: 1 Spoon
3. Chopped Onion	: 1 Medium Size
4. Grated Dry Coconut	: 1/2 Cup
5.  Green Chilly	:  2 to 3 Nos.
6. Garlic and Ginger Paste	:  1 Tbsp.
7. Cumin Seeds  (Zeera)	: 1/2 Tbsp.
8. Salt	: To Taste
9. Asafoetida  ( Hing) & Turmeric Powder	: 1/2 Tbsp.
10. Vegetable oil or Peanut Oil	: 2 Tbsp.

For Garnish : 

Chopped Coriander / Cilantro leaves               : 2 Tbsp.

Method : 

Step 1. wash lentils add some water and pressure cook 2 to 3 whistles

Step 2. In a pan add small amount of oil and fry chopped onion , grated coconut and green chilly  and put aside.

Step 3.In a Mixer Jar add Onion , Coconut , Garlic ginger paste, Green Chilly , Cumin Seeds , Salt and some coriander leaves and grind it with adding some water.

Step 4.In a hot cooking pan pour Oil and add Asafoetida and Mixer of spices and fry it until it become golden light brown color.Mash lentils and add turmeric powder.

Step 5. Pour the lentils in tadka and add water and salt to taste and cook it.Once the Masalewali dal starts to boiling garnish with coriander leaves and turn off the flame.

Tips : 1. U can add some peanut powder for taste.

      2. Serve it with Lemon and Jwar ki roti.

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