Lankaa Achar(Green Chilli Pickle)

Ingredients:

Green chillies: 1 kg cut in 1/4 inch rounds
Ginger paste: 50gms
Shredded Ginger: 50gms
Chilli powder: 50gms
Garlic paste: 100gms
Turmeric powder: 30gms,
Mustard seeds: 60gms a tsp set aside and the rest ground to paste
Vinegar: 2 cups
Mustard oil: 3 cups
Non-Iodised salt to taste
Ordinary sea salt is a good preservative
Sugar: 2 tbsp

Method:

1. Add about a level tbsp of salt to the chillies, mix and set aside for a few hours or overnight.
2. Grind the masala paste with vinegar instead of water. Heat half the oil to smoking in a pan and fry the chillies in this for about 10 minutes.
3. Remove chillies to another dish. Add three- quaters of the remaining oil to the pan.
4. Allow this to become smoking hot. Add the teaspoon of mustard seed and when it stops spluttering, add the shredded ginger.
5. Fry for a minute and then add the other masala pastes, ginger and garlic. Fry for a good 10 minutes or more until the masalas change colour, then add the remaining vinegar and 2 tbsp of sugar.
6. Add the fried chillies to the masalas in the pan, fry for another ten minutes. Adjust seasoning.

Just before removing from fire, add the remaining oil and mix well. Cool and store in jars

Mirch ka Achaar (Instant Green Chilli Pickle)

Ingredients:

1 Cup chopped green chillies (medium hot variety)
3 tsp coarsely ground oriental mustard seeds
1 tsp coarsely ground methi (fenugreek) seeds
½ tsp turmeric powder
2 tsp salt
1/8-1/4 Cup refined peanut oil
Juice of 2 limes

Method:

In a bowl first place the ground mustard seeds. Top with ground
methi seeds. Place the turmeric powder to a side. Heat the oil in a pan
till very hot. Pour over the methi seeds; it will gradually soak the
mustard as it spreads (and cools).

Wash, pat dry, and chop the green chillies. Once the spices have
cooled, add the chopped chillies, salt and the lime juice. Mix. Store
in a clean dry jar. Let sit 24 hours before consuming.

The hot oil treatment of the spices is a very important step –
something I wasn’t aware of the first time I attempted this pickle. And
the mustard in the pickle was a heady experience after a couple of
days, if you know what I mean. The tempering partially cooks the spices
allowing for just a mellow sharpness, and stops the mustard from
developing into a full sensory onslaught.

Use the lower amount of oil specified if planning to refrigerate the
pickle and consume within a few weeks. Use the larger amount of oil if
you need longer shelf life. It does not need refrigeration.

This pickle is best made in small quantities to enjoy the chillies
in their crispier state. Serve with any Indian meal, burgers, hot dogs;
it perks up breakfast paranthas too!

Instant Chilli Pickle

Ingredients:

1 cup (65 grams) Bhavnagri chillies (big green chillies), cut into 12 mm. (?") roundels
1 teaspoon cumin seeds (jeera)
1/8 teaspoon fenugreek (methi) seeds
1 teaspoon asafoetida (hing)
1 teaspoon turmeric (haldi) powder
1 teaspoon sugar
2 teaspoons lemon juice
2 tablespoons oil
1 teaspoon salt

Method:

1. Heat the oil in a pan, add the cumin seeds and fenugreek seeds. When the seeds crackle, add the asafoetida, turmeric powder and chillies and saut? for 2 to 3 minutes.
2. Add the sugar, lemon juice and salt and mix well. Allow to cool completely.
3. Serve immediately or store for upto 2 to 3 days in the refrigerator.

GREEN CHILI PICKLE - INSTANT ACHAR

Ingredient:

250 gm Green Chillies - hotter the best ( was and clean them - wipe them completely dry )
1 tea spoon cumin powder
3/4 spoon mustard seed powder
1 tea spoon turmeric powder ( haldi powder )
1  tea spoon coriander powder
1 Tea spoon maithi  seeds
1 Tea spoon Red chili powder
1 Tea spoon Dry Mango Powder
1/2 Tea spoon Black Salt
1 Tea spoon Fennel seeds coarse grounded
Lime Juice of two lime
1 spoon vinegar .
Oil

Method :

1. Mix all the Masala in a bowl
2. Heat oil in a pan till it smoke
3. Pour it over Masala
4. Mix the masala well
5. Fill this masala in the chillies or mix in the chillies cut in round shape or length wise.
6. Put vinegar and lime juice on top of it
7. Let it cool down and than keep in jar or refrigerate it .

Sooji Halwa (Kanjak Recipe)

Ingredients:

• 1 cup Sooji (semolina)
• 1 cup Sugar
• 2.5 cup water
• 2 teaspoon Ghee
• 1 tablespoon lowfat butter (heart foundation recommended) or canola oil
• Almonds (grated)/Raisins
• 2-3 Cardamom, coarsely powdered

Preparation

1. Add sugar to water and mix well. Keep aside.
2. In a skillet (kadahi) take ghee and sooji and cook for 5
   minutes. Add oil/butter and cook for 20 minutes on medium heat, till
   the sooji turns light brown. With the skillet on the stove, add
   cardamom powder and raisins, grated almonds, then add water-sugar
   solution slowly, stirring with a spoon and allow the water to evaporate
   (it would take about 5-7 minute).
   Garnish with a few grated almond pieces.