MIRCHI KA ACHAAR

INGREDIENTS:

 

Green chili	10-15 - chopped
Mustard seeds	1 tsp
Cumin seeds	¼ tsp
Fennel seeds	1 tsp
Methi seeds	¼ tsp
Oil	1.5 tbsp
Asafetida	¼ tsp
Garam masala powder	¼ tsp
Vinegar	1/2 tsp -3/4 tsp
Salt	As needed
Turmeric powder	¼ tsp

 

METHOD:

Dry roast mustard seeds, fennel seeds, cumin seeds and methi seeds on low flame for 3-4 mins.  Remove from heat and let it cool down. Grind the spices into fine powder and keep aside the achaar masala powder.

In a kadai, heat 1.5 tbsp of oil on med flame. Add asafetida and chopped chilies. Sautee for 4-5 mins until the chilies soften.

Add salt, ¼ tsp turmeric powder, ¼ tsp garam masala powder, and achaar masala powder. Mix well and saute for another min.

Remove from heat and add ½ tsp vinegar. Mix well and check for seasonings. Add more salt or vinegar to balance the spiciness of chilies.

Transfer the mirchi achaar into a clean glass container and store in refrigerator. It stays fresh for 7-10 days.

Enjoy the achaar with parathas. 

 

DHANIYA DAHI CHUTNEY

 

INGREDIENTS:

 

Coriander leaves	1 cup tightly packed
Green chilies	1-2
Salt	As per taste
Curd	3-4 tbsp
Pudina leaves	Few leaves
Roasted cumin powder	¼ tsp

 

METHOD:

In a blender, add the chopped coriander leaves, green chilies, salt and pudina leaves, roasted cumin powder. Blend into a smooth paste.

In a bowl, add 3-4 tbsp of yoghurt and ground coriander paste. Whisk and mix everything well.

Serve the Dhaniya Dahi Chutney with Handvo or Cheelas. 

HANDVO

INGREDIENTS:

 

Rice	1 cup
Chana dal	½ cup
Toor dal	¼ cup
Urad dal	2 tbsp
Yoghurt	½ cup
Lauki	½ cup grated
Carrot	½ cup grated
Coriander leaves	2 tbsp chopped
Salt	To taste
Turmeric powder	¼ tsp
Red chili powder	¼ tsp
Sugar	1 tsp
Ginger paste	1 tsp
Green chili	1 – finely chopped
Baking soda	¼ - ½ tsp
Oil	1 tbsp
Curry leaves	1 sprig
Mustard seeds	1 tsp
Cumin seeds	1 tsp
Sesame seeds	1 tsp
Asafetida	A pinch

 

METHOD:

In a bowl, add 1 cup of rice, ½ cup chana dal, ¼ cup toor dal and 2 tbsp urad dal. Wash the rice and dals thoroughly thrice. Soak them for 3-4 hours.

Drain the water out from the soaked rice and dal. Grind the rice and dal with ½ cup yoghurt into a smooth thick batter. Ferment this batter for 6-8 hours or overnight.

After fermentation, add the grated lauki, carrot, coriander leaves, salt, turmeric powder, red chili powder, sugar, ginger paste and chopped green chili. Mix everything well.

Heat a tbsp of oil in a pan/kadai. Add curry leaves, cumin seeds, mustard seeds, sesame seeds and a pinch of asafetida. Let the seeds splutter.

Meanwhile, divide the batter into two equal parts. Add ¼ tsp of baking soda to one part and mix well.

As the seeds splutter, add the batter with the baking soda on to the kadai/ pan in a thick layer.

Cook the batter on low-medium heat for 10-15 mins. Keep the kadai covered. After 15 minutes, the bottom of the handvo would be cooked and turned crisp.

Carefully flip the handvo with a spatula and cook the other side on low-med heat for 10 more minutes.

Check whether the handvo has cooked properly by inserting a toothpick in middle. If it comes out clean, the handvo has cooked fully. Remove the handvo from pan to a plate.

Add baking soda to the remaining batter. Also prepare the tadka with mustard seeds, cumin seeds, sesame seeds, curry leaf and asafetida in kadai and continue cooking the remaining batter in the same way.

Cut the cooked handvo into triangles and serve with coriander chutney or ketchup.