Red chili Rajesthani Pickle

Lal Mirchi Rajesthani Achar ( Recepe of my Mom Vimala Jain)

2 lbs Red chillies

 juice if four lemon

1 measuring cup salt

1 measuring cup turmeric

2 measuring cup yellow mustard seeds

4 tsp Hing.

Wash and dry red peppers

Slit at the center length wise

Mix all above ingredient into a paste.

Stuff each pepper with this mixture with more stuffing at the top of the pepper.

Let it dry out in sun for 3 to 4 for days for 5 to 6 hours each day.

I used colander to dry them and kept a tray underneath so the excess water can drain.

Everyday strain out excess water residue from red peppers.

Heat 1 cup mustard oil, turn gas off and add 1tsp Hing, 2 tsp mustard seeds, 1/2 tsp Turmeric powder and 2 tsp lemon juice and additional salt as needed.

Pour this seasoning over red peppers, mix it and store it in glass jar in refrigerator. Should last for months.

It was raining for past few days so didn't have enough Sun when I made them. as these peppers are hard to find.

Zucchini Khichidi Mutia

Zucchini khichidi  mutia

3 cup cooked khichidi or Rice

I grated zucchini 

3 grated green chili or jalapeño 

Salt

1 tsp sugar

8- 10 tsp oil

1/2 tsp each  coriander, turmeric, methi masala powder.

2 1/2 cup wheat flour.

Mix all the above ingredients and Knead well without adding water.

Lightly apply oil on both palms of your hand and form the dough into elongated hot dog shapes. Makes about 20 pieces. Place them on a steamer and steam them for 30 minutes. Once cooked Let them cool down to room temperature. Slice each steamed dough further in to 1/2 inch thick pieces as shown. 

Seasoning:

5 tsp each Ghee and mustard oil 

1 tsp each mustard seeds, cumin seeds, sesame seeds, coriander seeds.

1 tsp each Hing, turmeric powder, coriander powder, red chili powder.

10 curry leaves, 1 red or green chopped chili pepper, juice of 1 lemon. 

Salt to taste.

Heat oil, add mustard seeds, cumin seeds and Hing. Stir for couple second. Add coriander seeds, chili and curry leaves. Then add sesame seeds. Add all the mutia (sliced cooked dough) to it. Add all the dry masala ingredients and stir gently for 5-7 minutes. Add lemon and stir again for a minute. Serve hot with cilantro. Goes well with onion and Kadhi. You can add 3 cup yogurt and cook another 5-7 minutes  to make gravy mutia instead of dry masala mutia. You can also add 2 cup water, 2tsp lemon juice and 1 tsp Methi masala instead of yogurt and cook another 20 minutes for curry style mutia. Basic recipe is the same  you can make variations as per your taste. 

Picture of dry mutia and curry style mutia shown.

Cauliflower and Vegetable Manchurian

Cauliflower Vegetable  Manchurian

For crispy cauliflower 

1/2 cup all purpose ( Maida)

1/2 cup Rice Flour

1/4 tsp all spice seasoning and salt.

5-6 tsp ginger, garlic and green chili paste.

Mix all the above in 2 cup water. Dip cauliflower in this batter and deep fry in hot oil over high flame.

For Gravy

I pack Ching's Manchurian mix

1 tbsp sweet and sour sauce

I tbsp hot or sirachi sauce.

Mix 4 cup water to the above 3 ingredients and set aside.

For Sauté 

6-7 tsp fresh ginger, garlic and green chili paste.

2 sliced onion

1/2 cup each chopped cabbage, capsicum, water chestnut, baby corn and carrot.

Heat 7-8 tsp oil, sauté onion, ginger, garlic and green chili paste for 7-8 minutes. Add all chopped vegetables and sauté for another 7-8 minutes. Add salt, Manchurian gravy mix. Bring it to boil. Just before serving add fried cauliflower dumplings to this gravy and reheat for 2-3 minutes. Serve with Rice. 

Serves 6-8 people.

Goes well with Corn soup and Hakka Noodles.

Rajestani Toor Dal

Rajestani  toor dal

( My Mom Vimala Jain's Recepe)

Pressure cook one cup toor dal.

5-6 kokum soaked in half cup water for half hour.

I cup chopped tomatoes (microwaved for I minute and mashed)

5 tsp Ghee

1/2 tsp Methi seeds, mustard seeds and cumin seeds.

1/4 tsp Hing 

Salt

5 cloves.

6-7 curry leaves. 

I chopped green chili.

1/2 tsp each turmeric powder, red chili powder, and coriander powder.

Couple drops of lemon.

Add 3 cups of water to precooked toor dal and run it through hand blender. Add salt, turmeric powder, lemon juice, coriander powder, kokum, and bring it to boil.

Heat Ghee, add Methi seeds, cloves, mustard seeds, cumin Seeds, Hing, curry leaves and green chili. Add red chili powder and immediately pour mashed tomatoes on it. Let it cook for 3-4 minutes. Pour this seasoning to boiling dal. Boil dal in slow flame for another 5 minutes. Add lemon. Turn gas off. Cover for few minutes with a lid. Garnish with cilantro and serve hot with Rice. 

Stuffed Egg Plant

Stuffed Egg Plant

10-12 Baby Tomatoes

8-10 baby potatoes

4 stuffing peppers

4 egg Plant

8 tsp  almond powder

3 tsp coriander powder

2 tsp MDH Tava fry masala

6-8 tsp oil

1/2 tsp cumin and mustard seeds and Hing.

4-5 sliced green chilies

5-6 sliced Garlic

1 tsp Lemon juice

Salt

Slit egg plant into four upto the stem.

Slit peppers lengthwise upto the stem. Poke holes in the potatoes with a fork. Mix all the dry ingredients except Cumin, mustard and Hing. Stuff eggplant and peppers with this mix. Leave remaining stuffing aside.

In a baking dish place stuffed eggplant, potatoes, peppers, garlic And green chillies. Hear oil add mustard seeds, cumin seeds and Hing. Turn gas off then Pour 1/3 cup water in this oil seasoning. Pour this seasoning over the vegetables onto the baking dish. Cover dish with foil and Bake 30 minutes at 350F. Remove from oven and Add baby tomatoes, stuffed peppers and lemon juice. Mix 1/3 cup water to remaining masala and pour it over the baked vegetables. Bake again uncovered on 325F for 10 minutes and broil on low for another 5-6 minutes.  Serve wit Roti, Naan or poori.

Jain Gawar Fali sabji

Jain Gawar fali ( cluster Beans) 

1-1/2 Lbs chopped gavar.

6-8 tsp oil

1/2 tsp Mustard and Cumin seeds and Hing.

1 1/2 tsp MDH Sabji Masala

2tsp ( my recipe Almond chutney) or Almond powder.

1 tsp coriander and red chili powder

1/2 tsp turmeric powder

Salt

3 cube tamarind soaked in 1/4 cup water or 1/4 tsp tamarind paste.

Cook gawar  in water on open pot until tender. Strain excess water out of cooked gawar.  Do not over cook.

Heat Oil, add mustard seeds, cumin seeds and Hing. Add gawar and stir couple minutes. Add all dry masala ingredients and stir couple minutes. Add tamarind paste to 1/4 cup water or the fresh soaked tamarind purée to gawar. Stir and cook for 5 minutes covered with lid, stirring occasionally. Serve hot with Roti.

Spinach or Methi Besan Subji

Spinach or Methi Besan subji

I cup besan ( Chickpea flour)

5 cup water

1cup chopped spinach or Methi Bhaji

2 tsp Ginger and green chili paste

1/4 tsp Ajwain

Salt

1/4tsp Haldi

1/4 tsp Methi Masala

1/4 tsp lemon

4 tsp Mustard oil, 4 tsp canola oil.

Rye, Zeera, Hing, curry leaves, red whole pepper, dhania Powder and Cilantro.

In a bowl whisk Besan, spinach, water, salt, Ajwain, Methi powder, ginger green chili paste, Haldi, and lemon juice. 

Heat 2 tsp canola oil and add the mixture. Stir continuously on medium heat until it thickens enough to spread on a plate. Grease plate and spread mix to about 1 and 1/2inch thick. Let it cool for half hour. Cut this mix into small squares. 

Heat mustard oil and canola oil in a pan. add Rye, Zeera, Hing, Curry leaves, red whole Pepper. Add all the besan squares, then add salt, red chili powder, Dhania powder and Haldi. Stir and toss  for 5 to 7 min. Garnish with Cilantro and serve with Roti or Paranta!

Jain clear Rasam soup.

Jain clear Rasam soup.

5-6 cups water

3 chopped tomatoes

3 cube tamarind soaked for half hour in half cup water.

1/2 lemon.

Salt 

6-7 curry leaves

1 tsp mustard seeds

1/4 tsp Hing and red chili powder.

3-4 tsp ghee( clarified butter)

2-3 whole red chili.

Mush tamarind and pour the strained tamarind water into 5-6 cups of water. Add salt, red chili powder, lemon and bring to boil. Add all tomatoes. Heat ghee add mustard seeds, Hing, curry leaves and whole chilies. Add this seasoning to boiled water. Heat for couple minutes. Add cilantro turn gas off and cover pot with Lid for 8- 10 minutes. Serve with rice or drink as a soup.

Green Chili Pickle

Green chili pickle

10-12 chopped jalapeño or any green chilies.

3 tsp oil

1 tsp gram flour,

1/2 tsp each red chili powder, turmeric powder, salt, chat masala,and Hing.

1/4 tsp mustard and cumin seeds.

1/2 fresh lemon.

Heat oil, add mustard seeds and cumin seeds, add Hing and and all the green chilies. Stir for couple minutes. Add rest of the  ingredients and stir for couple minutes. Squeeze half Fresh lemon. Store in refrigerator. Lasts for couple days. 

 

Fresh Mango Pickle

Fresh Mango Pickle.

2 peeled and chopped  raw mango.

3-4 tsp oil

1/4 tsp mustard and cumin seeds and Hing.

1/2 tsp salt, red chili powder, turmeric powder, 

2 tsp Methi Masala, 

I fresh lemon.

Heat oil and add mustard and cumin seeds. Add Hing and mangoes. Stir for few seconds. Add all the other ingredients and stir for few seconds. Last for couple days Refrigerated. 

Green Long Bean Chaura subji

Green long beans Chaura subji!

I bunch Chaura green beans chopped

2 chopped tomato

2 tsp MDH tava fry masala

2 tsp my Almond Khakra chutney

1 tsp powder flax seeds ( optional)

1/2 tsp tumeric powder, coriander powder, 

1 tsp red chili powder, salt to taste.

1/4 tsp mustard seeds, cumin seeds and Hing. 8-10 tsp oil. 

Boil and cook beans until done. Strain water and keep aside.

Heat 10 tsp oil. Add mustard and cumin seeds and Hing. Add beans stir for couple minutes. Add rest ingredients and stir for 5 minutes. Serve with roti or Paranta.