I have posted many pickle recipes so far. Aayi makes many amazingly tasty pickles. ‘Chili pickle’ is one of them. This was prepared very rarely at home since the chilies available at my native are very hot. But whenever this was prepared, I would eat it like a side dish (that may be the reason Aayi avoided making this).
We usually do not add sesame seeds for pickles. But this pickle has sesame seeds and this gives a very remarkable taste to the pickle. I like to eat this pickle with plain rice and curd. Try it and you will know what I mean.
Ingredients: 1 cup green chilies (cut into small rounds) 1 and 1/2 tbl spn lemon juice 1 tea spn mustard seeds 1/4 tea spn fenugreek( methi ) seeds 1/8 tea spn asafoetida 1 tea spn sesame seeds (white til ) 8-10 Pepper corns 1 tbl spn + 1 tea spn oil Salt
Decrease the amount of pepper if you cannot handle too spicy pickles. Increase/decrease the asafoetida according to taste.
Method: Heat oil and fry the chilies till they turn slightly brown (Do not fry them too much). Take out from heat, cool and add lemon juice, salt and mix well. Keep it aside for 2-3 days. Heat 1 tea spn oil and add mustard, when they start popping, add fenugreek, asafoetida, sesame and pepper. Powder the masalas. Add this to the chilies and mix well. Store in airtight container. Finish it withing 2-3 weeks. This pickle can be used immediately. But after one day, this tastes better.
Preparation time : 20mins
PS: While frying the masalas, take care not to burn any of them. If the mustard seeds are burnt, the pickle becomes bitter.
I am not a great fan of sweets. But if I have to name one sweet that I always loved, it would be definitely jamuns. I love the fresh jamuns which are a bit crispy but have soaked the sugar syrup well. I had seen the dry jamuns before, but never actually tried making them. But when one of my reader requested for it, I just gave it a try and the result was amazing.
I could get khoya/mawa here easily. But this can also be made by boiling milk for a very long time, mixing continuously till it solidifies. Easy methods of making this at home can be found at bawarchi or Vaishali’s happy burp .
This was my first attempt at making jamuns at home. Before this I had always used the ready made jamun mix for making them. I did not get very good looking jamuns, but they had amazing taste. I got this recipe in an old Kannada weekly. Aayi made very good jamuns at home, will post her recipe some other time.
Ingredients: Khoya/mawa 1 cup Maida/all purpose flour 1/4 cup Cooking soda a pinch Sugar 3/4 cup Ghee for deep frying Milk Raisins(optional) 1 tea spn
Method: Mix khoya, maida and soda with very little milk. Make balls of desired shape and size (I made them small).
Keep one raisin each in all the balls. Heat ghee and deep fry the balls on a low flame. (Be very careful while handling the jamuns. They break very easily).Take out, let them cool for 5-10mins.
Then put them in sugar syrup. (I was lost my patience after frying few of them, so few of them were broken :().
Keep the jamuns in syrup for around half an hour to one hour. Remove from the syrup and store.
Sugar syrup: Add 2-3 tbl spn of water to 1 cup sugar and heat on a low flame. Boil till the sugar turns to one-thread consistency.
Preparation time : 30mins
PS: Most of the recipes I found on the internet had paneer in them, but I used the no-paneer recipe from the weekly.
