GREEN CHILLI PICKLE

Ingredients:

1  cup Green chilies pieces

¼ cup Salt

1/3 cup yellow Mustard Seeds dal

1 tsp Turmeric Powder

2 tbsp fresh lemon juice

10 Fenugreek Seeds (optional)

Seasoning:

 ¼ cup Oil

 ½ tsp Mustard Seeds

Method:

1.Wash green chillies , dry, break off their stems then cut them into small pieces about 2 inch after wiping with a clean cloth. Keep the pieces of chilly in a bowl, put salt, turmeric powder and mix properly.

2. Cover the bowl and leave aside for the half to 1 hour. Stir the chillies up and down with a   spoon

3 Heat oil in a small  saucepan. Deep fry Fenugreek seeds (take care it should not burn). make a coarse powder of fenugreek and mustard dal in mixer. Add crushed Fenugreek seeds  mustard dal powder to Green Chilies and mix well.

4 heat same oil  to smoking point.once oil is hot switch off gas and remove saucepan from fire .after 5 minutes add mustard seeds.  let it cool down at room temperature.

5 Once the tadka/seasoning is cool, pour it on Green chilies mixture. now add fresh lemon juice and mix well.

6 . Transfer pickle to airtight clean and dry container and cover it with lid. Keep it  outside in your kitchen for at least 2-3 days . Stir the pickle(up and down) twice everyday with a dry and clean spoon.

7. Mouth watering  Green Chilly Pickle will be ready in the next 3-4 days .you can keep it in fridge after 3-4 days

Tips

1.Rai kuria - are mustard seeds with the skin removed and then split or roughly ground and are yellow in colour. if you dont have rai ki dal

 you can also use coarsely ground black mustard seeds instead of rai kuria.

  

AVOCADO WHEAT BREAD

Ingredients:

 1 big avocado (pitted) and mashed    

 1 cup of warm  milk   

 3 tbsp. of olive oil       

 4 tbsp. of sugar     

 2 tsp of instant yeast   

 3/4 tsp of salt   

 3 cups of whole wheat flour

Method : 

In bowl add warm milk, sugar, yeast, salt and mix it well. 

Now, add oil, mashed avocado and mix with the yeast mixture. Now, add flour little by little to the mixture to form soft and sticky dough. 

Transfer the dough into a greased bowl and cover  for about 1 ½ hour or until double in size. Gently deflate the dough and roll into a loaf pan and cover  for about another hour. 

Transfer the loaf pan into a pre-heated oven and bake at 180°c / 350°f  for 40 min or till done. Finally brush with melted butter for brown crust.

METHI LADOO

 INGREDIENTS 

FOR FENUGREEK SEED FLOUR:

1. 250 grams methi ke dane
2. 500 grams ghee

FOR WHEAT FLOUR

1. 250 grams whole wheat flour
2. 250 grams ghee
3. 800 grams jaggery (finely chopped)

SPICE-DRY FRUIT MIX

1. 3/4 cup dry coconut (shreds, roasted)
2. 1/2 Cup almonds (coarsely ground)
3. 1/2 Cup pistachios (coarsely ground)
4. 1/2 Cup raisin
5. 1 tblsp ginger powder
6. 1/4 teaspoon saffron paste

 METHOD

·       Roast well and dry grind fenugreek seeds to fine flour.

·      Soak it in ghee for 8-10 hours or leave it overnight. Keep aside.

·      On a low flame, heat ghee in a heavy-bottomed pan. As the ghee melts, add wheat flour.

·      Sauté the flour till it turns light brown in color and the ghee separates. Switch off the flame. Remove the pan. Add jaggery. Mix well.

·      Again on a low flame, let the jaggery melt completely. Switch off the flame. Let this mixture cool.

·      To the cool, wheat flour mixture, add soaked fenugreek flour. Mix well. Add all the spice-dry, fruit mix ingredients. Stir well.

·      Add extra sugar to the mixture if needed, depending on the bitterness of the fenugreek seeds.

·      Divide the mixture into equal portions. Shape each portion into round balls.

·      Arrange them in a plate (thali) to set for a day or two. Store in an airtight container.

Note

.   Fenugreek flour must be ground fresh or it will taste bitter. Sift before use.
Methi ladoos give a good relief to arthritic pains.

PURI FOR PANI PURI

Ingredients:

(For approx 100 puris)

Fine Sooji or Samolina – 1 cup

Salt – 1/2 tsp

Warm Water – 1/4 cup

All-Purpose Flour (Maida) – 2 Tbsp

Oil – 2 tsp

Oil – for deep frying

Method:

1. In a  mixing bowl, add Sooji and Salt. Mix well.
2. Add warm water and soak the sooji.
3. Sprinkle All-Purpose Flour and knead the sooji for 3-4 minutes until smooth and firm.
4. Drizzle  Oil and knead again for 10 minutes.
5. Wrap dough in a plastic wrap and let it rest for 30 minutes. With 5 minutes left, start to heat oil for deep frying.
6. Divide dough in small bits and roll out each puri or you can use tortilla maker to press puries. Oiling rolling surface will make rolling easier.
7. Deep fry puris until light golden brown and crisp and remove them onto a paper towel.
8.  Bring to room temp before storing in an airtight container.

       Don’t forget to check for the pani for pani puri