Wednesday, 31 May 2017

Hare mirch ka achar....

Green chilly pickled with mustard seeds or hari mirch ka sarson wala achar is very  easy to make recipe that needs just a couple of days to get ready this pickle.
Preparation Time- 10 min.


100gm. Green chili
2 tbspn yellow mustard powder

1 tespn jeera
½ tespn methi dana
1 tespn ajwion
1tespn sauf
1 pinch of hing
2 tbspn mustard oil
2 tbspn salt


Wash and dry the chilies. Cut in to small pieces  and keep aside.

Heat a pan and Dry roast all masalas, except salt.

Make a coarse powder the mustard and dry roast masalas.

Mix the coarse  powdered masala with chilis and add oil, hing  and salt.

Mix properly all ingredients and bottle them. Keep in sunlight maximum 2-3 days.

The chilies release their juice within 2-3 days and you would see a watery liquid in the bottom. Shake the jar once in a while so the pickling is evenly done.  

The pickle is ready after 2-3 days of pickling but keeps maturing for 2-3 weeks before getting too sour.

Serve this pickle with any Indian meal.  This pickle is very versatile.

You can store this pickle 3-4 month.

wash and dry chili
Cut in to small pieces
Dry roast masala
Make coarse powder 
Mix all ingredients in mirch
Add mustard oil and salt
Mix properly 
Pickle is ready

Monday, 15 May 2017

Bharwa Karela....Stuff Biter Melon

Bharwa Karela (Biter melon) is a unique spicy and tasty
Side dish. This is one vegetable not liked by many because of it bitterness, but it is widely used in Indian cooking throughout India. And our beauty of kitchen vegetable cooking is that even the karela turns delicious.
Karele Ka Bharwa

Preparation time- 10 min.
Cooking Time- 20 min.


 5-6 karela
1 tbspn saunf
1 tbspn jeera

1 tbspn ajwain
1 tbspn methi dana
1 tespn lal mirch powder
1 tbspn dry mango powder
½ teaspn haldi powder
3 tbspn oil for frying
Salt to taste


 First take karela  peel out  properly and wash.

Make a lengthwise slit halfway through the karela from top to bottom.   

Now take a pan and roast all dry masalas, except red chilli powder, amchoor and haldi.

After roasting masalas make a coarse powder in mixer grinder.

Now add in haldi, lal mirchi, amchoor powder and salt to tast. Now add 1 spoon oil for mixing masala, mix all masalas properly.    

Now stuff the masala in all karelas and keep aside.

After stuffing the karelas put them in microwave container and cook them in microwave for 8-10 minuts or until they become soft.

Take a pan heat 2 spoon oil and shallow fry  the stuff karelas of  both sides till golden brown.

Now your Bharwa karela is ready to serve.
Karele ka Bharwa

Serve with hot paratha, chapatti or with dal-cawal, I serve always with dal-chawal