Crunchy Pickle

By:  Kusum















Special Notes:
Need to refrigerate after 1or 2 days

Ingredients:
1. Cauliflowers...........................2
2. Carrots..................................10
3. Hot serano peppers...............25
4. Cooking oil.............................1/2 cup
5.Corriander powder...................4 Tsp
6.Saunf powder...........................4 Tsp
7.Black mustard seed powder......2 Tsp 
8.Salt...........................................to taste
9.Vinegar.....................................1/2 cup
10.One store bought carrot pickle (Deep's)

Directions:
1. Wash and chop cauliflowers, peel and dice carrots and spread them on a cheese cloth to dry a little. Wash and dice peppers .
2. Place all in a deep bowl and add  rest of the ingredients. Empty the carrot pickle to this. Mix properly and then add salt accordingly.
3.Fill tightly in clean dry jars.
4. Let the bottle sit in a warm place for a day or two before the pickle is ready to eat.
5. Refrigerate to enjoy the crunchy pickle.

Tips:
Keep the inside

top portion of the pickle jar clean all the time to prevent it from spoiling.

CHUNKI MIRCH

By:  Ravi

Special Notes

A quick spicy “add on”

Ingredients:

1 cup green chillies ,chopped into small pieces

½ tsp heeng

2 tsps dhania coarse ground

2 tsps sonf coarse ground

2 tsps khatai

1 tsp garam masala

1 tsp salt

2 tbsps oil

2 tbsps water

Directions:

Heat the oil and add the heeng. Take down the pan from the gas and add the chopped chillies. Put the pan on gas at medium flame and cook the chillies for a few minutes then add all the spices. Keep stirring and turning for a couple of minuets then add the water and cover so the spices can cook and blend. Voila! It’s done!

 The entire process should take no more than 5-10  minuets. Adds a lot of kick and zing to a meal! 

TIPS:

Choose the chilies depending on the tanginess you want. If the chilies are too hot and you prefer a less  strong flavor slicing them lengthwise and scooping out the seeds and the membrane can remove most of the hot property of chilies—but take care to do this with the tip of the knife. Do not use your fingers else they will “burn”.

Tomato Chutney (South Indian style)

By: Bindu

Ingredients:
Onions - 2x large
Tomatoes - 3x large
Green chillies - 3
Ginger - 1" piece
Garlic - 8-9 cloves
Red chilli powder - 1 tbsp (according to taste)

Tarka
Sarson seeds
Urad daal
Curry leaves

Directions:
Saute onions, ginger, chillies, garlic (coarsely cut) in oil
Let onions turn pink in colour
Add curry leaves
Add tomatoes (coarsely cut)
Add salt and red chillies
Cover and cook until tomatoes are soft and cooked
Cool and grind to a thick paste
Add tarka and serve