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Aloo Ko Achar Recipe – Instant Nepali Potato Pickle Dashain Tihar Special – CookingShooking

Hey Foodies,

Aloo ko achar is one of the popular Nepali side dish which is served along with your main course. Popular addictively delicious, refreshing potato dish from Nepal. Nepali cuisine has not been explored and hence today’s recipe is from there. Preparation is not so hard, just boiled diced potato tossed with onion, green chili and cucumber, spiced with timur peppercorn and then coated with roasted and ground sesame seeds, and finally a tadka of mustard oil and fenugreek seeds, drizzle of lemon juice since this is an Achar dish and there you have it. Simple yet fresh flavors all in a bowl. This dish is mostly served during Dashain Tihar, the dish Aloo ko achar is a must item. Enjoy!

Recipe below!

 

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Aam ka Khatta Achar | Traditional Indian Pickles | Grannys’ Recipes

हिंदी में रेसिपी नीचे दी गयी है 🙂

Hello Foodies, Another recipe from Dadi ka Pitara! Aam ka Khatta Achaar it is, tangy flavor of raw mangoes loaded with some awesome spices! A holy grail recipe in every Indian Household. Perfect summer recipe for raw mangoes. aamkhattaacharir3
बनाने की विधि हिंदी में:  सामग्री: कटी हुई कैरी – १.५ किलो नमक – ९० ग्राम और आम भिगोने के लिए ३-४ बड़ी चम्मच पीसी हुई हल्दी – 2 बड़े चम्मच पीसी हुई मिर्च – ३ बड़े चम्मच मेथी दाना पिसा हुआ – ४ बड़े चम्मच सौंफ पीसी हुई – ५ बड़े चम्मच कलोंजी – १ बड़े चम्मच सरसों का तेल – २०० मिलीलीटर   एक बड़े बर्तन में कटी हुई कैरियां डाले. उसमे ३-४ बड़ी चम्मचे नमक की डाल कर मिलाये. ढककर ८-१० घंटो के लिए रख दीजिये, रात भर रखना उत्तम है. दूसरी सुबह, कैरियों से पानी निकल ले. और इस पानी को आप दूसरी किसी आचार या फिर रसम में इस्तमाल कर सकते है. अब इन कैरियों को २-३ घंटो के लिए धुप में सुखाना होगा. एक कपडा बीचा कर उसमे कैरी की फाड़ी सुखा लीजिये. कैरियां सुख कर के वजन में ९०० ग्राम की हो जाएँगी. जब कैरियां सुख जाये, हम उनका आचार बना सकते है. उसके लिए सबसे पहेले मसाले और तेल एकत्रित करके एक मिश्रण बनायेंगे. एक बड़े बर्तन में ९० ग्राम नमक ले लीजिये, उसमे सभी मसाले डाल लीजिये. उसके बाद धीरे धीरे करके सरसों का तेल डालिए और एक घोल जैसा मिश्रण बना लीजिये. अब उसमे सुखी हुई कैरी की फाडिया डाल करके हाथों से मिला लीजिये. ध्यान रखे की हाथों का ही प्रयोग करना है, चाहे तोह ग्लव्स पेहें. जब आचार पूरी तरह से मिल जाये, और फादियों में मसाला लिप्त हो जाये, आचार को एक एक कांच अथवा प्लास्टिक के एक बर्तन में डाल करके धक् के ४-५ दिनों के लिए रख दीजिये. ४-५ दिनों के बाद, आचार को एक धुप देंगे और आम का खट्टा आचार तैयार हो जायेगा. और हमारा आचार तैयार है, बिलकुल ही मस्त है ये खाने में. aamkhattaacharir4   कुच साव्धानियाँ १.      कैरियाँ कच्ची होनी चिए, बिल्कुल भी पीलापन नै होना चिए. २.      स्टील और अलुमिनियम के बर्तानो क प्रयोग न करें, इस से अचार खराब हो सक्ता है. ३.      केरी कि फादियों को सुखाते वक्त, कपडा जो इस्तामाल करेंगे, वो कोइ पुराना कोइ कपडा ले, क्युकी आम के दाग लग सकते है. ४.      इस recipe मे सुखे हुए और नमक का ratio १:१० है, यानी कि ९०० ग्राम सुखी केरी मे हमने ९० ग्राम नमक क प्रयोग किया है. दुसरे सभी मसला को आप घट्ट बढ कर सकते है.

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Here’s the recipe in English:

 
Ingredients
  • Raw Mango (Cut) - 1.5 kg
  • Salt - 90 g + for Soaking mangoes overnight - 3-4 Tbsp.
  • Turmeric - 2 Tbsp.
  • Chili Powder - 3 Tbsp.
  • Fenugreek Powder - 4 Tbsp.
  • Fennel Powder - 5 Tbsp.
  • Onion Seeds - 1 Tbsp.
  • Mustard Oil - 200 ml
Instructions
  1. Add the Cut Raw mango in a big bowl and add about 3-4 tbsp. of salt to it. Mix it and cover it and let it sit for atleast 8-10 hours (preferably overnight)
  2. Next morning, drain the mango pieces, so that the water is separated. The water which is collected can be used for anything else, like a Chana Achaar (Another pickle).
  3. Now, the mango pieces need to be sun-dried for about 2-3 hours. Use a cloth, place the cut pieces onto it and let it dry. After the mango pieces are dried, the weight shall be 900 g. It reduces while drying. Set it aside.
  4. Next, add the salt (90 g) in a big bowl and all the spices. Mix it and start adding the mustard oil, don't add all the oil at once, we need to make it like a paste so be slow and mix well.
  5. Add the dried mango pieces to the oil and spice mixture and start mixing, use your hands preferably. You can wear gloves if you wish to.
  6. After mixing, make sure each mango piece is quoted in the masala. And, your achaar is ready.
  7. Add it in a plastic/glass bowl and cover, let is sit for another 4-5 days without disturbing.
  8. After 4-5 days, a final sun bath would be given, for 2-3 hours, and it would be ready to relish!
Notes
The mangoes you choose should be raw, and should not be yellowish.
Don't use steel utensils in any of the process of making the achaar. It can make the achaar rancid.
While sun-drying the mango pieces, use a cloth which you won't mind staining. Cause, the cloth might actually get stained.
The ratio of salt to "dried mango pieces" is 1:10, so if you have 900 g of dried mango pieces, salt would be 90 g. All the other spices measurements can be as per your preference.
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Video Recipe:
हैप्पी कुकिंग 😀

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Aam ka Mitha Achar Recipe in Hindi – Traditional Granny’s Sweet Mango Pickle

This post is in Hindi Language. Recipe & Imp. Tips in English is also provided below.

नमस्कार दोस्तों,

जैसे की हमारे बहुत सारे दोस्तों ने कहा की आपकी रेसिपीज हिंदी में दिखाइए..

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आज में और मेरी माँ मिल कर मेरी दादी की मीठा आचार की रेसिपी बनायेंगे. ऐसे ही आम को घस कर चुंडा भी बनाया जाता है.. पर ये थोरा अलग है. 🙂

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ये अचार बहुत हि मज़ेदार है, और आप इसे रोटी के साथ तो खा ही सकते है पर चावल, ब्रेड, वगरह के साथ भी खा सकते है. ये चटपटा आचार आप चाहे तो ऐसे ही जैम जैसे या फिर चमच से ऐसे भी खा सकते है. इतना मजेदार है, तो चलिए बनाना शुरू करते है.

पहले मुझे और मेरी मा को बनानते हे देख लिजिये 🙂

अचार बनने के लिए अपको चाहिए : 

सामग्री: 

कची केरी / कचा आम  – 3 बडे (निचे tips जरुर पढ़े)

नमक – 2 बड़े चमच या स्वाद अनुसार

चिनी / शक्कर – 1500 gram

मिर्ची पाउडर – 1 1/2 बड़े चमच (आप चाहे तो कश्मीरी लाल मिर्च भी उसे कर सकते है)

सौंफ – 1/2 बड़ा चमच

मेथी दाना – 1/2 बड़ा चमच

कलोंजी – 1 छोटा चमच

 

बनाने की विधि:

१. सबसे पहले कची कैरी को छील कर बड़े बड़े टुकडो में कट लीजिये. हमने ३ बड़े कोब्बरी(coconut) कैरी ली थी, जिसे काट कर नापा तो वह लगभग १५०० ग्राम थी.

२. एक बड़े बर्तन में जितनी कैरी उतनी ही चीनी मिला लीजिये. अची तरह मिलाने के बाद उसे धक् कर ४-५ घंटो के लिए कोने में रख दीजिये. इतने देर आम पानी छोड़ देगा और चीनी भी थोरी बहुत घुल जाएगी. ध्यान रखिये, आपको एक बूँद भी पानी नहीं डालना है.

३. लगभग ४-५ घंटे बाद, जब चीनी घुल जाये और चाशनी बन जाये तो उसे कम-से-माध्यम आच में चढ़ा दे और उसे लगातार चलते हुए पकाए.

४. लगातार चलाना आवश्यक है, नहीतो शुरू में निचे चीनी लग सकती है और बाद में आम चिपक के जल सकता है. इसलिए लगातार चलते रहिये.

५. लगभग २०-२५ मिनट बाद जब आम नरम हो जाये और थोरा रंग बदल जाये तब उसमे नमक, मिर्ची पाउडर, सौंफ, मेथी दाना, कलोंजी मिला दीजिये.

६. अब इसे लगातार चलते हुए अगले १०-१५ मिनट पकाइए. फिर इसे टेस्ट कीजिये की बन गया की नै. टेस्ट करने के लिए – एक प्याली को फ्रीजर में कुछ २-३ मिनट के लिए रख दीजिये. फिर उस प्लेट में अचार की कुछ बूँद डाल कर १०-१५ seconds के लिए रख दीजिये कोने में. फिर उसे देखिये, की वो अपनी जगह में है या फैल गया है. एकदम ज्यादा नै फैलना चाहिए, और एकदम बैठना भी नै चाहिए. लगभग २ तार की चाशनी होनी चाहिए.

७. टेस्ट करने के बाद, बन गया है तो गैस बंद कर दीजिये. और धक् कर १०-१२ घंटे के लीजिये डंडा होने दीजिये. आम का आचार डंडा होने के बाद उसे कांच के डब्बे में डाल कर आप १ साल तक आराम से खा सकते है. बनाइये और खाइए 🙂

 

कुछ महत्त्वपूर्ण टिप्स: 

१. हमने ये आचार बनाने में कोब्बरी कैरी इस्तमाल की है. ये कैरी बड़ी होती है, और थोरी मीठी होती है. आपको ये ध्यान रखना है की कैरी कड़ी होनी चाहिए लेकिन एकदम खट्टी नहीं, थोरी मीठी.

२. ध्यान रखियेगा की आपको एक बूँद भी पानी नहीं डालना है कभी भी. पानी डालने से आचार ख़राब हो जायेगा. ये अपने खुद के रस में पकेगा, इसलिए हम इसे ४ घंटे के लिए चीनी में मिला कर रखते है.

३. इसमें मसाले मिलाने के बाद ध्यान रखिये, और लगातार चलते रहिये. ज्यादा पकाने से ये आचार चिड्दा(chewy) हो जायेगा.

 —

आचार बनाना बहुत आसान है, बस ये कुछ टिप्स याद रखिये और बनाइये खाइए और मज़े कीजिये. चाहे तो रोटी के साथ, कभी ब्रेड के साथ, कभी चावल के साथ, कभी मुरब्बे जैसे.. 🙂

हमारे मित्रों के लिए निचे अब येही रेसिपी अंग्रेजी में दी गयी है.

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It’s sweet, its sour, it’s spicy. Here’s some traditional sweet pickle recipe from my Granny.. Have you watched me & my mom make it? If not click here to see now! Let’s dive right into the recipe!

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Ingredients:

Raw Mango : 3 Large (Read Tips)

Salt : 2 Tbsp / or to taste

Sugar : 1500g

Red Chili Powder : 1 1/2 Tbsp (I used a mix of kashmiri chili powder & normal chili powder)

Fennel Seeds : 1/2 Tbsp

Fenugreek Seeds : 1/2 Tbsp

Onion Seeds : 1 Tsp

Method:

1. First of all, peel & dice raw mango into big chunks. I used 3 big Kobbari(Coconut) Variety Mangoes and after dicing it came down to about 1500gms.

2. Transfer the mango chunks into a big stock-pot or utensil, and add same amount of sugar to it. Stir well and make sure sugar & mango chunks are well mixed. Then cover & let it rest for 4-5 hours.

3. After 4-5 hours, when the sugar is kind of dissolved & mango has released some good moisture heat this up in medium flame.

4. Stirring regularly to prevent sticking cook this stuff up until the mangoes chunks are soft & slightly translucent. Will take about 20-25 mins.

5. After the raw mango chunks are soft, puffy and slightly translucent add in the salt, red chili powder, fennel seeds, fenugreek seeds & onion seeds. Again, stirring regularly cook this in medium flame for another 10-15 minutes.

6. Test the pickle just like we test marmalade with a cold plate. To test : freeze a plate for 2-3 minutes. Then pour in a drop or two of the pickle in the plate. Let it rest for 10-15 seconds. It should not be runny, and not still as well. If it stays well, and is not extremely runny, pickle is ready.

7. Turn off the flame, cover the pot, and let it cool down naturally for 10-12 hours. After which, you can transfer it to glassware air tight containers & enjoy 🙂

Few things to take care of / Important Tips :

1. At any stage, do not add even a drop of water. Water will spoil the pickle. We’re cooking this in Raw Mango’s own juices.

2. As stated earlier, I used Kobbari(coconut) Mangoes(sounds weird? :P). Kobbari Mangoes are Large, not very sour. All you need to make sure is the mango variety you are using isn’t very sour and also not soft. You will need a neutral kinda(not very sour, not sweet) tasting firm raw mangoes.

3. Make sure to not cook this too much, keep testing after 10 mins of adding the spices. Cooking too much will make the mango chunks chewy & rubbery.

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Making the pickle is easy, just keep these tips on hand and choose right kinda raw mangoes and enjoy the finger licking good pickle all year..

That’s all for today, Hoping you’ll make this & enjoy! Thanks 🙂

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Homemade Butterscotch Sauce Recipe – Easy Basic Recipe | Perfect for Topping, Cakes & More

Hey Foodies,

Today, let’s make some Homemade Butterscotch Sauce..

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You know, what? The freshness and flavor really pops out, and is sensational! So, why waste much of time make this and enjoy over your ice creams or make some cake or something else???

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Let’s dig right into this recipe 🙂

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Video:

Text:

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Homemade Butterscotch Sauce Recipe - Easy Basic Recipe | Perfect for Topping, Cakes & More
 
Ingredients
  • Sugar - 200gms
  • Butter - 60gms
  • Salt - ½ Tsp
  • Cream - 200ml
  • Milk - 100ml
Instructions
  1. Mix Milk and Cream and keep aside.
  2. Start by heating a sauce pan, and add the sugar to it. Continuously stir over medium high heat until it caramelizes. if any lumps form, break them with the wooden spatula you're using.
  3. Be with it and keep stirring, don't heat and go away! This dry process of making caramel happens very fast!
  4. Flavor completely depends upon how much you caramelize the sugar. I did it till it was just done, amber golden color and started smoking a lil bit.
  5. Once caramel is done, switch off the flame and add in the butter & salt. Stir it well, it will froth so be careful.
  6. Now while stirring with one hand, add the milk and cream mixture a little bit. Stir well, and then start the flame in medium. Add the milk+cream mix lil at a time and keep stirring till most of the mix is added and the lumps are dissolved.
  7. Keep a little bit of the milk+cream mixture like about 3-4 tbsp of it aside. Once the butterscotch sauce is looking good and smooth and has started boiling a little bit, add that left milk+cream mixture stir well and get to a light simmer and switch off the flame.
  8. Keep the sauce aside to cool to room temperature. Use as desired.
Notes
You can use 100ml of apple juice instead of the 100ml milk. And also add 100g of apple sauce or 100gms of apple grated if you wish to.
I suggest to keep in refrigerator and bring it to room temp before using if you wish to store it, which it might keep very well for about a week or more. Freshness really is awesome, so make little and use asap 🙂

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Making this sauce with white or brown sugar is your preference literally. I have tried many times in past using brown sugar, but i feel the flavor gets too strong atleast and sometimes a lil bitter as well for me & my family.. Using this white sugar brings a perfect taste and flavor and is sensational.. So all comes to you and your palate, whether to use white or brown 🙂 I’d suggest to use white 🙂

Now, make some Butterscotch Cake or just top your Ice Cream with it or make or do whatever you wish for, but make sure to lick the bowl, saucepan and all 😉

That’s all for today,

Thanks

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Eggless Mayonnaise Recipe / Delicious Dips n Sauces

Hey!

Today, let’s make Eggless Mayonnaise!

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Well, a lot of the times we think what to serve as a dip.. Specially when we’re in a hurry.. Sure, there are many dips available in Market but nothing like homemade right? Here, I bring my eggless mayonnaise recipe.. Tastes excellent, specially with fries! 🙂

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Eggless Mayonnaise Recipe / Delicious Dips n Sauces
 
Ingredients
  • Soy Milk - ¼ Cup
  • Sugar - ¾ Tsp
  • Vanilla Essence - 2-3 Drops
  • Vinegar - Between 1½ to 2 Tsp (I used Apple Cider)
  • Black pepper - ¼ Tsp
  • Mustard Sauce - ½ Tsp
  • Oil - ½ Cup
  • Salt - To Taste
Instructions
  1. In a blender/tumbler/bowl add the milk, sugar, vanilla essence, vinegar, pepper, mustard sauce, salt mix and keep for 5 mins.
  2. Now add Oil in a slow stream while whipping the mixture till all the oil is incorporated and the dip is thick. Whip for another minute or two. Refrigerate and serve!
Notes
Feel free to adjust the salt, sugar, mustard sauce quantity. But DO NOT lessen the amount of oil.
I

Well, this is so easy to whip up and gets ready as you fry your fries, not to forget with the power in your hands, whiz up any flavor you wish right from parsley to garlic!

Thankzzz..

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Tricolor Uttapam & Chutneys Recipe | Without Artifical Colors | IndependenceDaySpecial

JAI HIND!

Let’s celebrate our Independence 🙂

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What I believe in is, we should celebrate festive(s) through food.. Hence, Here I bring my Tricolor Uttapam Recipe along with Tricolor Chutney..

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A little more in detail about the natural things used..

#Roasted Red Bell-Pepper, Carrot and Tomato Uttapam with Grated Carrot Topping as Kesariya/Orange Layer | Onion and Tomato Chutney accompanied

#Plain Uttapam with Onion and Cheese topping as White Later | Coconut Chutney accompanied

#Spinach and Coriander Uttapam with Green Bell-Pepper as Green layer | Mint-Coriander and Yogurt Chutney accompanied

Sounds interesting right? It is definitely, Let’s dive right into the recipe 😀

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Video Recipe :

Text Version, WARNING 😛 Pretty Long Recipe Ahead.
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Tricolor Uttapam & Chutneys Recipe | Without Artifical Colors | IndependenceDaySpecial
 
Ingredients
  • For Uttapam Batter : Parboil Rice - 2 Cups
  • Urad Dal / Split Black Gram - ¾ Cup
  • Salt - To Taste
  • Oil - To Grease / Cook the Uttapams
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  • Orange Uttapam Ingredients : Red Bell Pepper - 1
  • Carrot - 2
  • Tomato - 1
  • Grated Carrot - For Topping
  • ---------------------------------------------------------------------
  • White Uttapam Ingredients : Onions - For Topping
  • Cheese - For Topping
  • --------------------------------------------------------------------------
  • Green Uttapam Ingredients : Spinach - 2 Cups Packed
  • Coriander - ½ Cup [Loosely filled]
  • Green Bell Pepper - For Topping
  • -----------------------------------------------------------------------
  • Orange Chutney Ingredients : Onions - 2 Sliced
  • Tomato - 1½ Cups [Diced]
  • Garlic - 1 Tbsp
  • Ginger - ½" piece
  • Gr Chili - 1 Small
  • Oil - 3 Tbsp
  • Salt - To Taste
  • Coconut - 1 Tbsp (Chopped)
  • Tamarind - 2 Medium sized pieces
  • Puffed Bengal Gram / Futana - 3 Tbsp
  • Tempering : Oil - 2 Tbsp
  • Mustard Seeds - 1 Tsp
  • Split Black Gram / Urad Dal - 1 Tsp
  • Curry Leaves - 3
  • Asafoetida - 1 Pinch
  • Dry Red Chillies - 5
  • -----------------------------------------------------------
  • White Chutney Ingredients : Chopped Coconut - 1 Cup
  • Puffed Bengal Gram - 3 Tbsp
  • Green Chili - 1 Small
  • Ginger - 1" Piece
  • Salt - To Taste
  • Cumin Seeds - 1 Tsp
  • Curry Leaves - 2
  • Tempering : Oil - 2 Tbsp
  • Mustard - 1 Tsp
  • Curry Leaves - 2-3
  • Split Black Gram / Urad Dal - 1 Tsp
  • Dry Red Chili - 1
  • ---------------------------------------------------------------
  • Green Chutney : Coriander - 2 Cups Packed
  • Mint - ¼ Cup
  • Green Chili - 1 Large
  • Salt - ¾ Tsp
  • Black Salt - ¼ Tsp
  • Lemon Juice - 1½ Tsp
  • Cumin Seeds - 1 Tsp
  • Yogurt - ¼ Cup {Thick and Whisked}
Instructions
  1. For Uttapam Batter : Soak the Rice and Dal together overnight after washing well in running water till clear.
  2. Grind to a thick paste, add salt, cover and let it ferment for 4-6 hours. Uttapam Batter is ready.
  3. -----------------------------------------------------------------------------------------------------------------------------
  4. For Orange Uttapam: Roast a red bell pepper over fire until completely charred, and soft. Then transfer to ice cold water and rub to remove the black skin. Discard the black skin, seeds and stalk. Chop the pepper and add to a blender.
  5. Chop and boil two carrots till soft. Along with roughly dice a tomato and throw in the tomato and carrot to the blender along with the pepper, make a paste.
  6. Take ⅓ of the fermented uttapam batter and add to this paste, mix well and adjust salt if needed.
  7. Heat up a wok/kadhai and grease with oil. Pour in a ladle of batter and top up with grated carrot. Drizzle oil over the edges, place the lid and cook till golden in low flame. Flip over for a second and serve.
  8. -----------------------------------------------------------------------------------------------------------------------------
  9. White Uttapam : In a wok, pour in a ladle of batter top with onions, drizzle oil over edges, cover with lid and cook till golden on bottom then flip over for a second, flip back top with cheese cover for a second for the cheese to melt and serve.
  10. -----------------------------------------------------------------------------------------------------------------------------
  11. Green Uttapam: Blanch the Spinach by submerging them in boiling water for 30 seconds then transfer to ice cold water. Squeeze excess water and add to a blender along with coriander to make a smooth paste.
  12. In a wok, pour in a ladle of batter and then top with green capsicum, drizzle with oil, cover and cook until done, then flip for a second and serve.
  13. ------------------------------------------------------------------------------------------------------------------------
  14. For Orange Chutney : Heat up 3 tbsp oil, add ginger, garlic, gr chili stir well. Add the sliced onions, salt and saute till they sweat, there in after add the coconut, puffed bengal gram, tamarind and cook till 2-3 mins or till the onions are light brown.
  15. Add the tomatoes and cook till the mixture is pulpy.
  16. Tempering: Heat up the oil, add mustard seeds, once they splutter add in the urad dal, asafoetida, curry leaves and dry red chilies.. Pour the tempering over the pulpy mixture and make a thick chutney using sufficient water.
  17. ------------------------------------------------------------------------------------------------------------------
  18. For White Chutney : In a blender, add the coconut, puffed bengal gram, green chili, ginger, salt, cumin seeds, curry leaves and water. Make a paste and keep aside.
  19. Heat up a pan with oil for the tempering, add the mustard seeds, curry leaves, black gram/urad dal and dry red chili. Pour the tempering. Coconut chutney is ready.
  20. ----------------------------------------------------------------------------------------------------------------------
  21. Green Chutney: In a blender jar, add the coriander, mint, gr chili, salt, black salt, lemon juice,cumin seeds and a little water to make a thick paste. Then incorporate yogurt and serve. ENJOY!

Tricoloruttapamchutney03

Looks a long recipe to make and quite a lot of effort right? Nothing like that, its very easy 🙂 Just try it out and enjoy the Independence 🙂

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Mirchi Sambharo / Condiments for Fried Food

Hey Foodies,

This Sambharo or Achar or Condiment is given with all kinds of Fried food.. Whether its Fafda, Kachori, Samosa, anything! I’ve seen this being given even with Vada Pav!

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With subtle changes, This just tastes awesome with anything! Now, like for a spicy fried food, cut the spice in this with lemon.. And so on.. So, why not lets make some now!

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Mirchi Sambharo / Condiments for Fried Food
Serves: 2
 
Ingredients
  • Gr Chili - 15-20 {Chopped}
  • Salt - To Taste
  • Mustard - 1 Tsp
  • Sugar - ½ Tsp
  • Turmeric - ¼ Tsp
  • Lemon Juice - 1 Tsp
  • Oil - 1 Tbsp
  • Mustard Powder/Chili Achar Masala - 1 Tsp {Opt.}
Instructions
  1. Blanch the chilies by adding the chilies to boiling water for a few seconds and then strain it. [Optional Step]
  2. In a pan, add in the oil. Once hot add in the mustard seeds. As they crackle, add in the chilies, salt, turmeric, sugar and lemon juice..
  3. Cook in med flame until the moisture evaporates...
  4. As the moisture evaporates, add some mustard powder if you wish. Stir well and serve!

Spend 2 mins to make this and enjoy your favorite fried food in next level! The perfect balance of sweet, sour, spice and that extra kick of mustard does wonders!

Video Recipe:

That’s it for today, Hope to hear from you soon :)

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Cabbage Sambharo Recipe | Fafda Condiments | Gujarati Cuisine

Hie! Now, I bring delectable food every Wednesday and Saturday, Just for you!

Gujarati Food is everywhere, and we love it too, isn’t it? We adore fafdas and papaya sambharo.. I use to always think what was that yellow thing served with fafdas, its so delicious.. Finally came to know it is Raw Papaya Salad or Sambharo.. Then, my experiments and got the perfect result.. But raw papaya’s aren’t available all the time right? So, cabbage is the substitute.. Oh yes, Fafda is a fried snack made with besan or chickpea flour..

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Cabbage. Yes, not everyone likes it.. But this preparation is sweet, sour, spicy, crunchy.. Its going to be adored for sure! I can eat this as it is, but this goes to next level when had with fafdas.. So, lets make..

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Cabbage Sambharo - Gujju Food Condiments
 
Ingredients
  • Cabbage - 2 Cups {Chopped]
  • Carrot - ½ Cup {Grated]
  • Curry Leaves - 5-6
  • Gr Chili - 2-3 {Chopped]
  • Turmeric - ½ Tsp
  • Mustard - 1 Tsp
  • Sugar - 1 Tsp
  • Salt - To Taste
  • Lemon Juice - 1 Tbsp {Appx.}
  • Oil - 1½ Tbsp
Instructions
  1. Heat up the oil, temper the mustard. Once crackles, add in the chili and curry leaves.
  2. Lower the flame to the lowest or switch off the flame. Proceed by adding the turmeric, cabbage, salt, sugar, lemon juice. Basically everything.
  3. Stir around nicely and serve!
Notes
Do not cook this, If it cooks even a little bit. the cabbage will leave the moisture and will turn soggy/soft. We want the crunchiness from it.. I prefer to switch off the flame right after i add the cabbage..

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I can eat all that in a couple of seconds.. Its phenomenal! Be sure to try it

🙂

Such a simple recipe it is isn’t it? Why not have a look at the video recipe, it gets even simpler!

Do try and let me know how it goes.. 🙂

That’s it for today, Hope to hear from you soon 🙂

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CookingShooking is on YouTube, Facebook, Google+, Twitter,!

 

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