Prabha Ki Rasoi - Recipes in Hindi and English

Red Chilli Pickle Ingredients : Red Chillies (Thick) - 1 kg Yellow Mustard Seeds - 1 cup Fennel seeds - 1 cup Kalonji - 2 tbsp Fenugreek seeds - 1/2 cup Turmeric powder - 4 tbsp Salt - 3/4 cup or as per taste Amchoor powder - 4 tbsp Mustard Oil - 4 cups Method : 1. Wash the chillies thoroughly in water 2. Place the chillies on a clean cloth and thoroughly wipe each one of them 3. Spread them on a dry cotton cloth and keep them in sunlight for 2-4 hours or till the moisture in chillies gets dry up 4. Remove the crown of the chillies 5. Using scissors chop each chilly to around 1 cm slice  6. Keep the chopped chillies spread in sun light for 1-2 hours  7. Heat a pan on low flame and add fenugreek seeds, fennel seds, mustard seeds and kalonji 8. Roast the spices on low flame till they get roasted lightly and nice fragrance of all spices starts coming out 9. Remove from fire and let them cool a bit 10. Grind the spices coarsely 11. Add ground spices, salt and turmeric powder in a ...

Red Chilly Banarsi Pickle Ingredients: Red Chilly - 1 kg Mustard Oil - 4 cup Lemon - 8 Salt - 1 cup Yellow / Black mustard seeds - 1 cup Fennel seeds - 1 cup Fenugreek seeds - 1/2 cup Cumin seeds - 1/2 cup Black peppercorns - 4 tbsp Ajwain - 4 tbsp Black salt - 4 tbsp Turmeric Powder - 4 tbsp Hing (Asafoetida) - 1 tsp Method: 1. Wash the red chilly and keep it in sun for 2-3 hours to dry 2. Heat a pan 3. Add fennel seeds, fenugreek seeds, cumin seeds, ajwain and black peppercorns in the pan 4. Keep stirring for 2 minutes and dry roast the masalas 5. Take out the roasted masala in a plate and let it cool 6. Add mustard oil in the pan and let it heat nicely 7. When smoke starts coming from the oil switch off the gas and let the oil cool in the pan 8. Now take out the oil in a bowl 9. Grind the masalas coarsely with salt 10. Take out the grounded masala in a plate 11. Coarsely grind the mustard seeds and mix with the masala 12. Add black salt, turmeric p...