Kacche Aam ka Aachar

Kacche Aam ka aachar

Ingredients:

Pieces of Kaccha Aam (Keri or raw mango):1 bowl /250 gm.

Mustard oil or as per your choice: 125 ml or 1/4 bowl

Salt:2 teaspoons or as per your taste

Fenugreek seeds: 2 teaspoons

Fennel seeds: 2 teaspoons

Yellow mustard dal:2 teaspoons

Black seeds (Kalonji): ½ teaspoon or as per taste

Red chilli powder: 1 tablespoon or as per the taste

Turmeric powder: 1 tablespoon or as per the taste

Asafoetida (heeng): ¼ teaspoon or as per the taste

Cumin seeds (zeera): 1 teaspoon or as per your taste

[You can use readymade aachar masala (80 gm. or as per your taste) which is available in the market in place of above spices.]

Recipe

  1. Ensure that you wash Kaccha Aam properly before cutting into pieces.
  2. Put Kaccha Aam pieces in one bowl then add spices except asafoetida, kalonji, and cumin seeds. Mix it properly with spoon.
  3. Put a pan on gas and add oil, asafoetida, kalonji, and cumin seeds then heat on medium flame. Put the gas off. Cool it.
  4. Now add oil in Kaccha Aam and spices mixture and mix it properly so that oil floats on top of the pickle in the jar.
  5. Fill it in air tight jar.

Serve with cold paratha, bread, mathri and khakra etc.!!

 

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Lemon ka Aachar

Today I made jhatpat (quick) Lemon ka aachar which everyone in my family likes…Jhatpat lemon ka aachar

Ingredients:

Lemon: 250 gm

Vegetable Oil: 2 tablespoons or as per your choice

Kalonji: 1/4 tablespoon

Red Chili Powder: ½ tablespoon

Turmeric powder: ½ teaspoon

Asafetida (heeng): ¼ teaspoon

Salt: 4 tablespoons

Dardari (Semi-Grounded) Black Pepper: ½ teaspoon

Mustard seeds: ½ teaspoon

Recipe:

  1. Wash the lemons thoroughly and steam them for 10-15 minutes. Take out and cool them.
  2. Cut the lemons in four pieces and remove the seeds in them.
  3. Now put a pan on the gas and add oil and heat it.
  4. Add heeng, mustard seeds and kalonji and sauté. Then add all spices in it and mix it properly. Put the gas off.
  5. Mix spicy masala with lemon pieces properly in a bowl then put them into an air tight jar.

 

Mirchi ka Achaar with Lemon

Mirchi ka achaar (pickle) with lemon without oil is made instantly and is one of the tastiest achaar that you will have…How do I know?

Because this is served every time, a guest comes to our home and till date everyone has asked its recipe at the end. The best thing about this achaar is that it can be made in 5 minutes. Here is the recipe:

Mirchi ka Achaar

Ingredients:

Chopped Green Chilli: 1 bowl

Lemon juice: 4 tablespoons

Salt: 1 teaspoon

Black Salt: 1 teaspoon

Crushed Fennel Seeds: 2 tablespoon

Cumin seeds (jeera): 1 tablespoon

Red chili powder: 1 teaspoon

Asafetida: 1/4 teaspoon

Recipe:

  1. Mix lemon juice in chopped green chilli.
  2. Add all the spices mentioned above.
  3. Mix everything thoroughly.
  4. Put it in a jar and keep it in fridge.

Use this achaar within 10-15 days.

Note: Spices can be added as per your taste and requirement.

Serve this yummy achaar with Parathas or Rajasthani Baati …Enjoy!!!!

Indian Pickle: Tasty Kair with Kaccha Aam ka Achaar

Today’s recipe is Indian pickle of  kair  with very little oil…. Yum and super tasty…..perfect achaar……

I usually prepare this achaar when I am going on a travel or a picnic because it tastes so awesome with bread, khakara, Paratha or even with poori…..:)

Kair with kaccha aam achar......

Ingredients:

Fresh Kair: 1 bowl/ 200 gm

Grated Kaccha Aam (Keri):1bowl /250 gm.

Salt: 3 teaspoon

Mustard oil or as per your choice-125 ml or 1/4 bowl

Fenugreek seeds: 2 teaspoon

Fennel seeds : 2 teaspoon

Black seeds (Kalongi) : ½ teaspoon or as per taste

Salt: 1 tablespoon or as per the taste

Red Chili Powder:  1 tablespoon or as per the taste

Turmeric powder: 1 tablespoon or as per the taste

Asafoetida:  ¼ teaspoon or as per the taste

Cumin seeds: 1 teaspoon or as per your taste

Recipe

  1. Wash kair  properly and  keep it for 2 days  in water. Now take it out  from water and again keep in fresh water after mixing  1.5 teaspoon salt and  keep it for 3 days .
  2. You can again take it from salty water and keep the  kair in fresh water after mixing1.5 teaspoon salt and keep it for 3 days to reduce bitterness of kair.
  3. Drain the water and remove the stem (danthal). Dry it on muslin cloth for two hours.
  4. Put pan on gas and add oil, asafetida, kalonji, and cummin seeds then heat on medium flame. Put off the gas.
  5. Put soaked kair and grated kaccha aam in one bowl then add remaining spices and heated oil. Mix it properly with spoon.
  6. Cover the bowl with plate then kept for one day outside.
  7. Fill it in a jar then kept in a fridge

If you want to keep it for one year then the qty of the oil should be such that it floats at the top of the pickle in the jar. You can keep outside instead of in fridge.

Serve with cold paratha, bread, mathri and khakraz etc.!!

Karele ka Achaar

Achaaaar…..dekhkar aaya Na muha me pani

So today I made some different ……….
Karele ka achaar we can eat on thanda sheetla Mata.

Bitter Gourd Achar

Ingredients:

Bitter Gourd (Kerele): 6-8 Small Sizepieces

Vegetable Oil: 1 bowl or as per your choice

Readymade Achaar Masala (can be found in any grocery store in India)

If readymade achaar  masala is not available, then use following spices:

Yellow Mustard Daal (peeli rai ki daal) – 2 tablespoon

Danamethi (Fenugreek seeds)- 2 tablespoon

Saunf -2 tablespoon

Kalaunji -1 tablespoon

Red Chili Powder – 2 tablespoon

Laung (Cloves) 3-4 pieces

Turmeric powder – 1 teaspoon

Asafetida (Hing) – 1/2 teaspoon

Salt – 2 tablespoon

Grind all these spices in a grinder to get a powdered form.

Recipe:

  • Wash the bitter gourd properly then peel it off.
  • Slit the bitter gourd in centre and take out the seeds from it.
  • Again wash the bitter gourd from inside properly under tap water to less bitterness. Dry it on muslin cloth for 2 hours
  • Now put the oil in the Achaar masala and mix it properly then fill it in between the cut halves of bitter gourd.
  • Put pan on the gas then add oil and heat on high flame. Put off gas when oil started smoke. Cool it.
  • Now put into air tight jar then add oil to dip the bitter gourd. After three days, you can start to eat with garma garam paratha or puri or rice
  • You can use upto one year.

If you don’t want to kept for more than 2-3 months period then do not dip bitter gourd in the oil and kept in fridge

 

Oil Free and Jhatpat Gazar (Carrot) Mirchi Aachar!

Subah ka breakfast ho, lunch ho ya dinner I personally love to eat some spicy aachar with my Paratha………but health bhi important hai so today I made oil free instant aachar …..spicy and healthy perfect for my meals….

gajar mirchi achaar

Ingredients:

Carrot (Gajjar) – 1 Bowl

Green Mirchi or Chili-1/2 bowl

Ginger – 2 pieces

Vegetable Oil: 2 tbsp or as per your choice

Spices: ( you can use readymade achar masala)

Mustard seeds – 1tablespoon

Danamethi (Fenugreek seeds)- 1 tablespoon

Cummins seeds-1 tsp

Saunf- 1tbsp

Red Chili Powder – 1teaspoon

Turmeric powder – 1 teaspoon

Asafetida (Hing) – 1/4 teaspoon

Salt – 1teaspoon

Lemon Juice- 2tbsp

gajar mirchi achaar 1

Recipe:

  • Wash the carrot, green chili and ginger thoroughly and dry them with a cloth. Peel the carrot and ginger. Cut in long pieces.
  • Roast and crush mustard seeds, danamethi, saunf and ajawain in a grinder to get a powdered form.
  • Put pan on the gas and add oil and hing. Saute it then add carrot, chilli and ginger pieces and sauté it.
  • Add salt turmeric powder, red chilli powder and grinded masala and mix it properly. Put off gas.
  • Sprinkle the lemon juice and fill it in air tight jar. Keep it in the fridge.

You can use upto two weeks

Spicy Masala Mirchi

 

Pickle without oil and with instant recipe……
In winters we all are busy in making pickles but I usually avoid pickle because of oil so I tried this masala mirchi in pickle style but without oil…..

Sounds interesting na…so try and enjoy pickle without guilt….

 Spicy masala mirchi

Ingredients:

Green Mirchi or Chili: 100 gm

Red Mirchi or Chili:  100 gm

Vegetable Oil: 2 tbsp or as per your choice

Readymade Achaar Masala ( can be found in any grocery store in India)

If readymade achaar  masala is not available, then use these spices:

Yellow Mustard Daal (peeli rai ki daal) – 2 tablespoon

Danamethi (Fenugreek seeds)- 2 tablespoon

Saunf -2 tablespoon

Kalaunji -1 tablespoon

Red Chili Powder – 2 tablespoon

Laung (Clove) 3-4 pieces

Turmeric powder – 1 teaspoon

Asafetida (Hing) – 1/2 teaspoon

Salt – 2 tablespoon

Crush all these spices in a grinder to get a powdered form.

Recipe:

1) Wash the green and red chili thoroughly and dry them with a cloth.

2) Cut the chili in half and take out the seeds in it.

3) Now put the oil in the Achaar masala and mix it properly then fill it in between the cut halves of chili.

4) Now put into air tight jar and kept in the fridge. You can use upto one month