Showing posts from February 27, 2017

Stuff Red Chilly Pickle..

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
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…