Capers Kerda Achar (Pickle)

Capers ( kachra/ Kabar/ kerda) Achar

1 cup capers from whole food store. I found them from the pickle bar area by olives.

1 cup Apexa ( or any achar Methi masala)
1/2 cup mustard oil 

1 tsp Hing ( optional) 

Method: Wash capers in cold water and drain them thoroughly to get rid of all excess water and salt. The capers here are sour and salty as they are marinated in vinegar. Dry them on a paper towel or plain cloth thoroughly for 5 to 6 hours. 

Heat oil over medium heat and add Hing. Let  the oil cool down for half hour. Do not pour hot oil over achar masala as it will turn the red chili powder in achar masala brown. 

Mix capers with achar Methi masala in a large bowl and set aside.

Once the oil reaches room temperature pour over the capers and mix well. Let it marinate over night. Store in refrigerator in a glass jar with closed lid. It Should last for months and up to a year.

Quick Pizza Bite snack!

Quick pizza bite snack!

(Great for after school snack)

2-3 Greek style pita bread

I cup Pizza or pasta sauce

1/2 cup shredded mozzarella Cheese or any cheese of your choice.

Use cookie cutters or round lid to cut small rounds or hearts or any desired shape out of pita bread.

Spread pizza or pasta sauce and sprinkle shredded cheese.

Heat toaster oven on 400F on toast pizza cycle.

Line baking tray with foil and spray or grease the foil.

Place prepared pizza bites on the tray.

Toast for 3-5 minutes. Ready in minutes.

Great for after school snack. You can prepare the tray in the morning or precut pita and store it in the fridge. You can add any topping of your choice and build it your way. Toppings like fresh basil, onion, mushroom, avocado.... Have it any way you want it. 

Idli Stir fry with Mediterranean Masala!

Idli stir fry with Mediterranean biryani masala.

12 to 14 Idli ( each cut into 4 pieces)

( I usually pour batter in a plate and steam like Dhokla and cut into cubes. I also prefer less soft idli for this recipe as the moisture of sautéed vegetables make them soggy if the idli's are too soft)

1 sliced Onion

1/2 cup each of thin sliced red and white Cabbage, Carrots, Capsicum, Spring onion, baby corn,cilantro and Tomatoes

3 tbsp of crushed ginger, garlic and green chilies

Seasoning: 

1 tsp Sambar powder, Methi masala,

Mediterranean garam masala or Mediterranean biryani masala 

Salt per taste

2 tsp lemon juice.

6-8 tbsp oil 

1/4 cup chopped cilantro

Method: heat oil in a large skillet, sauté onion, ginger, garlic and green chilies. Add all veggies except tomatoes and sauté for 5-6 minutes. Add idli and all the dry seasoning and sauté for a minute. Add tomato and lemon juice and sauté another minute. Turn gas off. Garnish with cilantro and serve hot.

Jain Cranberry Poha!

Jain cranberry Poha!

(Flattened Rice flakes)

2 cup poha ( soak in water for 6-7 minutes and drain water out completely. Press poha between both palms and drain any excess water out and place them in a separate bowl)

4-5 tbsp oil

1 tsp mustard seeds and cumin seeds

Dry seasoning: 

1/2 tsp Hing, turmeric powder and coriander powder. Salt per taste

3 tsp lemon juice

1/4 cup dry cranberries

1/2 chopped tomato ( optional)

10-12 curry leaves

4 green chopped chilies

Cilantro for garnish.

10-15 Toasted and salted cashews

Heat oil, add mustard seeds, cumin seeds, Hing, curry leaves and chopped green chilies. Add cranberries and sauté for 30 seconds. Add all dry seasoning and poha and sauté for couple minutes. Add lemon juice and tomatoes and stir for another minute. Turn gas off. Garnish with cilantro and toasted cashews and serve hot with tea for breakfast.

Orange Habanero Hot sauce!

Orange habanero hot sauce

1/2 onion

4 cloves Garlic

1 carrot (chopped)

12 habanero 

21/2 tsp salt

1 tsp sugar

1 cup apple cider vinegar

2 cup water

1 tbsp corn starch

2 tsp olive oil

Method:

Sauté onion and garlic in olive oil till golden brown.

In a sauce pan add habanero, salt, sugar, apple cider vinegar, water, corn starch, sautéed onion and garlic and boil for about 20 minutes. Let it cool down for half hour. Pour it in a blender and blend into a smooth sauce. Store in a bottle in refrigerator. Should last for months.

Jain Orange Habanero Hot sauce!

jain Orange habanero hot sauce

12 habanero peppers (red and yellow)

2 1/2 tsp salt 

1 tsp sugar

1 cup apple cider vinegar

2 cup water

5 tbsp corn starch

Method:

In a pot add habanero, salt, sugar, apple cider vinegar, water and corn starch. Boil for about 20 minutes. Let it cool down for half hour. Pour it in a blender and blend into a smooth sauce. Store in a bottle in refrigerator. Should last for months.

Green Tomato Salsa!

Green Tomato salsa

4 green tomatoes

1/2 onion

4 garlic gloves.

10-12 mint leaves

1/2 cup cilantro

2 jalapeño  ( green chilies)

1/2 capsicum

1/2 lemon

Salt

1/4 tsp roasted cumin

Pinch sugar

Pinch of Hing

I fresh corn on the cob

method: 

Remove Kernels from 1 fresh corn and sauté them in 2 tbsp  olive oil with onion and garlic till golden brown. 

Place tomatoes,mint, cilantro,jalapeño, capsicum, lemon,salt, Hing, cumin seeds,sautéed onion and garlic in a food processor. Crush on low to medium speed in a food processor till you get salsa consistency. Remove in a bowl and mix corn. Refrigerate for an hour and serve with tortilla chips.

Jain Green Tomato Salsa!

Jain Green Corn Tomato salsa

4 green tomatoes

10-12 mint leaves

1/2 cup cilantro

1/2 capsicum

2 jalapeño or any 2-3 green chilies 

1/2 lemon

Salt

1/4 tsp roasted cumin

Pinch sugar

Pinch of Hing

1 corn on the cob.

Method:

Remove Kernels from 1 corn and sauté them in 3 tsp olive oil.

Mix rest of the above ingredients and run it through the food processor until you get the salsa consistency.

Remove in a bowl and add corn. Refrigerate for an hour and serve with Tortilla chips.

Green Habanero Hot sauce!

Green  habanero hot sauce

1/2 onion

4 cloves Garlic

3 tomatillo ( green tomato)

1/4 capsicum 

12 green habanero 

2 1/2 tsp salt

1 tsp sugar

1 cup apple cider vinegar

2 cup water

4 tbsp corn starch

2 drop of green food color

2 tsp olive oil

Method:

Sauté onion and garlic in olive oil till golden brown.

In a sauce pan add habanero, capsicum, green tomatoes, salt, sugar, apple cider vinegar, water, corn starch, sautéed onion and garlic and boil for about 20 minutes. Let it cool down for half hour. Pour it in a blender add 2 drops of green food coloring and blend into a smooth sauce. Store in a bottle in refrigerator. Should last for months.

Jain Green Habanero Hot Sauce!

Jain Green habanero hot sauce

( use any hottest kind of green chilies if you don't have habanero)

3 tomatillo ( green tomato)

1/2 capsicum 

12 green habanero ( or hottest green chilies)

21/2 tsp salt

1 tsp sugar

1 cup apple cider vinegar

2 cup water

4 tbsp corn starch

2 drop of green food color

2 tsp olive oil

Method:

In a sauce pan add habanero, capsicum, green tomatoes, salt, sugar, apple cider vinegar, water, corn starch and boil for about 20 minutes. Let it cool down for half hour. Pour it in a blender add 2 drops of green food coloring and blend into a smooth sauce. Store in a bottle in refrigerator. Should last for months.