"When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It's also a way of getting at something else: who we are, who we have been, and who we want to be."........
Some of the recipes that I have tried,tested and tasted..and some that I want to try,test and taste... :) ....and other useful information all collected and saved in one place.....
Wednesday, 14 September 2011
Red Chilli Pickle
10 whole fresh red chilies
1 tbsp sarson (ground yellow mustard seeds)
1 tsp fenugreek seeds
1 tbsp fennel seeds
½ tsp cumin seeds
1 tbsp red chili powder
1 tsp dry mango powder (amchoor)
1 cup mustard oil
Wash and thoroughly dry the chilies.
Slit the chilies up to just under the stem. Do not cut right through them. Scoop out all the inner flesh and seeds and discard.
Dry roast cumin seeds, fenugreek seeds and fennel seeds on slow fire. Cool and transfer to Mortar and Pestle. Crush the spices to make a coarse mix.
Heat half of the oil and mix crushed spice masala, mustard powder, raw mango powder, and salt to taste to form a thick paste.
Cool it and stuff each chili well with the paste.
Put the chilies in a dry, wide-mouthed glass jar.
Pour rest of the oil on the top of the chilies in the jar.
Keep the pickle in sunlight for 2-3 days. Shake gently each day to make sure the oil coats the chilies well.
Stuffed Red Chili Pickle is ready
Serve with Daal, Sabji and plain Roti (Indian flat bread flatbread) or rice.