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Showing posts from February 27, 2017

Stuff Red Chilly Pickle..

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This pickle is very common  in UP and Bihar. This pickle is best combination with daal-chawal. Some people use it to mix in sattu kachauri or Paratha.This pickle has a self life more then 2 years.





Ingredients - For ½ kg Lal Mirch Pickle 
½ kg Lal mirch 2 tbspn amchoor powder 1 tbspn lal mirch powder 3 tbspn black mustard seeds or rai 1 tbspn fennal seeds (sanuf) 1 tbspn methi dana 1 tbspn kalonji seeds 2 tbspn salt or to taste 1 tbspn jeera seeds 2 tbspn coriander seeds 1 tbspn hing or asafetida Oil for mixing masala
Method-
Always get the lightweight chilies as those will have lesser seeds would come out easily.
First wash all chilies well and let them dry, for 3-4 days.
Cut off the crown of the chilies, discarding the chilly stalk and some of the red part to make a smooth round opening at the top.
Use the sharp pointed knife hollow the chilies.
Now roast all masala accept hing, salt, amchoor powder and oil.
After roasting masalas make a coarse powder of all other ingredients except the oil and sal…