#RenuRasoi #Spicy #Tangy #Quick Chilli Pickle Mirachi ka achar/pickle. This is a quick achar. ...which goes on finishing quickly. Ingrediants. .. *Fresh green chillies... 125 gms *Mustard seeds.. 1.5 tsp *Fenugreek seeds...1/4 tsp *Lemon juice....2 tbspn *Turmeric powder... 1/4th tsp *Asafoetida powder... 1/4 tsp *Salt... 1 tsp *Oil... 2 tbspn Method. .. *Cut chilles lengthwise and then again cut in two parts, we have used non spicy chillies specially available in winter. *Add 1 tsp salt & lemon juice, and mix properly. *Make a coarse powder of Fenugreek seeds and Mustard seeds. *Heat oil in a small kadhai or pan, add Fenugreek and Asafoetida powder. Switch off the gas. Immediately add Turmeric powder. Let it cool. *Add Mustard seeds powder in the Oil. *Add this in Chilli, mix properly. *Let it marinate for 30 minutes. *Our pickle is ready to eat. *Refrigerate for longer shelf life. *We want crispy chillies. so we always prepare this way. *Enjoy. #रेणूरसोई #मिरची लोणचे
RenuRasoi
Crispy Corn Peanut Chat
Very Tangy and Yummmm 😋😋😋😋
Healthy too.... generally chaat varieties are deep fried....but though
this is not fried tastes very yummy....
Thi
Ingredients...
*Bread slices...12
*Home made Ghee...1/4 the Cup
*Potatoes... Boiled & Diced...2 Cups
*Sweet Corn.... Boiled...1 Cup
*Peanuts... rosted in 1 tsp Oil till crisp....1/2 Cup
*Pomegranate seeds...1/2 Cup
*Homemade Chat Masala...2 tsp
Recipe given below.
*Tamarind Chutney...1/4 Cup
*Finely chopped Onions...1/2 Cup
*Chopped Coriander...1/4 the Cup
Method...
*Cut the Bread Slice in rounds. Flaten them with Roller pin.
*Heat the Appe pan.... drizzle with Ghee....place the sliced Bread roundel properly. Roast them on low flame till brown from the bottom. Or till crisp.
OR
*You can cut the Bread Slice in four parts, roast them by applying Ghee on Iron Tawa till crisp.
*Mix Diced Potatoes, Sweet Corn kernels, Roasted Peanuts, chopped Onions & Coriander, Masala n Tamarind Chutney. Mix properly.
* Fill this in Roasted Bread Cups.
*Garnish with Pomegranate seeds.
*Serve immediately.
*Tamarind Chutney....
Soak lemon size Tamarind Ball for 30 minutes. Squeeze the Pulp. Add half the quantity of Jaggery to the Pulp. Mix properly. Also add 1 tsp Coriander Seeds Powder n 1/2 tsp Salt. Refrigerate in a glass bottle for further use. You can use in regular Veg or Dal preperations also besides Chat.
* Homemade Masala...
1 tsp Red Chilli Powder, 1/2 fresh Black Pepper Powder, 1/2 tsp roasted Cumin Seeds Powder, 1 tsp Black Salt Powder, 1/2 tsp dried Ginger Powder.
Mix all.
Crispy Corn Peanut Chat
Very Tangy and Yummmm 😋😋😋😋
Healthy too.... generally chaat varieties are deep fried....but though
this is not fried tastes very yummy....
Thi
Ingredients...
*Bread slices...12
*Home made Ghee...1/4 the Cup
*Potatoes... Boiled & Diced...2 Cups
*Sweet Corn.... Boiled...1 Cup
*Peanuts... rosted in 1 tsp Oil till crisp....1/2 Cup
*Pomegranate seeds...1/2 Cup
*Homemade Chat Masala...2 tsp
Recipe given below.
*Tamarind Chutney...1/4 Cup
*Finely chopped Onions...1/2 Cup
*Chopped Coriander...1/4 the Cup
Method...
*Cut the Bread Slice in rounds. Flaten them with Roller pin.
*Heat the Appe pan.... drizzle with Ghee....place the sliced Bread roundel properly. Roast them on low flame till brown from the bottom. Or till crisp.
OR
*You can cut the Bread Slice in four parts, roast them by applying Ghee on Iron Tawa till crisp.
*Mix Diced Potatoes, Sweet Corn kernels, Roasted Peanuts, chopped Onions & Coriander, Masala n Tamarind Chutney. Mix properly.
* Fill this in Roasted Bread Cups.
*Garnish with Pomegranate seeds.
*Serve immediately.
*Tamarind Chutney....
Soak lemon size Tamarind Ball for 30 minutes. Squeeze the Pulp. Add half the quantity of Jaggery to the Pulp. Mix properly. Also add 1 tsp Coriander Seeds Powder n 1/2 tsp Salt. Refrigerate in a glass bottle for further use. You can use in regular Veg or Dal preperations also besides Chat.
* Homemade Masala...
1 tsp Red Chilli Powder, 1/2 fresh Black Pepper Powder, 1/2 tsp roasted Cumin Seeds Powder, 1 tsp Black Salt Powder, 1/2 tsp dried Ginger Powder.
Mix all.
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