Our Favourite Recipes

Ingredients Mustard oil - 250 ml Green chillies - 250 gms Salt - 3 tablespoons Black rai - 3 heaped tablespoon Saunf - 3 heaped  tablespoon Amchur powder - 3 heaped tablespoon Hing - a pinch Red chilli powder - optional - 1/4th tsp Haldi - 1/2 tsp Method 1. Heat and cool oil and keep aside. 2. Wash the green chillies ( these are the pickle chillies ) which can be filled. Dry them on paper towels. 3. Cut the stem of the chillies. Leave only the head on top. 4. Slit the chillies lengthwise and keep aside. 5. Coarsely grind saunf and keep aside. 6. Coarsely grind rai and keep aside. 7. Now mix the rai, saunf, amchoor, salt, hing and red chilli powder in a plate. 8. Add 4 tablepoon of mustard oil from the cooled oil. Mix the masala well together. 9. Stuff the chillies with this masala. 10. Keep chillies in a bottle and pour the remaining oil in the bottle. 11. Cover the bottle with a muslin cloth and keep this in sun for a day. Enjoy the achar with paranthas...

Ingredients Nimbu (lemons) - 20 nos Nimbu ka ras - juice of 4 lemons Dana methi - 1 tsp roasted and powdered Haldi - 1/2 tsp Salt - 2 tablespoon Mirchi powder - 1 tsp Hing - 1/4 tsp Method 1. Mix all ingredients and fill a bottle. 2. Keep this in sun for a few days. 3. This recipe does not have any oil

Ingredients Granny Smith Apples - 1 kg grated Sugar - 750 gms Vinegar - 50 ml Salt - 30 gms For Masala - Roast the below masalas n a non stick pan and powder them. 1. Cinnamon powder - 1/2 tsp 2. Saunf - 10 gms 3. Jeera - 10 gms 4. Coriander powder - 10 gms 5.  Red chilli powder - 10 gms Method 1. Mix sugar and grated apples. 2. Add salt 3. Add vinegar 4. Add roasted and powdered masalas 5. Cook this mixture until it shines. 6. Bottle chutney in a glass bottle while hot. 7. Cover the chutney after a day once it is completely cool. Enjoy this with paranthas or as a dip

Ingredients Red Chillies - 500 gms Saunf  - 1/2 cup Whole Dhania - 1/2 cup Dana Methi - 1 tsp Ajwain -1/4 cup Kalonji - 1/4 cup Amchur - 1 cup rai - 1/2 cup powdered Hing -a pinch Salt  - 2 tablespoon or as per taste Mustard oil - 1/2 litre ( heated and cooled) Method 1. Cut the top of the chilli after washing and drying them. 2. Remove the seeds. 3. Mix the masala together. Add enough oil to bring the masala together 4. Fill the chillis with this masala using a toothpick or a small stick. 5, Put the chillis in a bottle cover with a muslin cloth. 6. Pour enough oil to cover the chillies. 7. Keep it in sun for a few days. Enjoy the pickle with hot parathas.