Rai Ki Mirch :Stuffed Green Chilli Pickle: Instant Hari Mirch Ka Achar: Indian Pickle

Rai Ki Mirch is a very poplar pickle in Rajasthan made with green chillies (hari mirch). No matter what the season is, this pickle is always relished. Unlike other Indian pickles this is neither time consuming nor does it need sun bathing. This is the quickest and instant green chilli pickle you will ever make. There is nothing better than homemade pickle, no preservatives and you know exactly what’s going in the recipe. If this sounds interesting to you, then, do see my instant mango pickle recipe.

I am from Rajasthan that too a marwadi and I exactly know how important this rai ki mirchi is for people of Rajasthan. There are many varieties of chillies available in the market; all I look for is fat chillies with pleasant green colour. My mom explained me; slimmer chillies have more heat in them. So when I saw these chubby chillies at the nearby Bangladeshi store, I picked it up with no other thought but turning them into pickle.

The mixture of spices with mustard oil (sarson ka tel) and lemon juice, oozes out sharp and peppery flavour which is to remembered by the tounge forever. But it is no ordinary chilli pickle; The unusual process of stuffing the chillies is the unique and exceptional characteristic. I prepare it many times in small batches and gobble it with parathas, aloo puri and pulav. Over all; no rocket science, no pain- all you need is the appetite to relish it.

Ingredients:

1 cup green chillies- washed and dry

1 tablespoon lemon juice

1 ½  tablespoon Mustard seeds/ rai

½ tablespoon fenugreek seeds/methi

2 tablespoon fennel seeds/saunf

1 teaspoon dry mango powder/amchur

Pinch asafoetida/hing

Salt to taste

1/4 cup mustard oil

Method:

1. Slit green chillies such that it opens like a pocket. Remove the seeds and keep aside.
2. In the grinder, grind fenugreek, fennel and mustard seeds into coarse powder.
3. Heat oil to the smoking point and then let it cool. Now again heat the oil (only till it gets warm).
4. Mix the warm oil with asafoetida, salt, dry mango powder and grinded coarse powder. Keep this paste aside for 1-2 minutes.
5. Fill ¼ teaspoon of the above paste in each chilli. Do same with the remaining chillies.
6. Finally mix in the lemon juice and toss well.
7. The pickle is ready to eat. Store in any airtight glass or plastic container.

Notes:

It stays fresh up to 3 weeks in the fridge. (Fresh is always better)

Any type of chillies can be used, depending on the level of heat you can handle.

I grind the spices in the large quantity and keep it ready for the future use.

Any other oil can be used instead of mustard oil. (No olive oil please)

Kaala Channa In Gravy

Kala chana curry is an Indian chickpea recipe made from black chickpeas instead of yellow chickpeas also known as chola. In northern India there is a saying that if you eat black chickpeas, you will become strong like a horse because horses are fed black chickpeas.Well there is nothing wrong in the saying because Black Channa is very rich in minerals, iron and protein. There are many ways to make black chickpeas- like kale channe ki chaat, sukha kala channa etc. I have made it in tomato gravy. Enjoy :)

Ingredients:

• 250 grms kala chana (dry black chickpeas) 
•  2 medium onions (choppes)
•  3 medium tomatoes
•  1 inch piece of ginger
•  6-7 cloves of garlic
•  4 cloves
•  1 inch piece of cinnamon (dalchini)
•  1 black cardamom (badi/kali ilaychi)
•  1 bay leaf (tej patta)
•  1 Tsp cumin seeds (jeera)
•  2 Tsp Coriander powder (dhaniya powder)
•  1/2 Tsp cumin powder (jeera powder)
•  1 Tsp garam masala powder
•  Salt to taste
•  1 Tsp red chili powder (lal Mirch)
•  2-3 fresh green chilies chopped
•  1/2 cup of chopped fresh coriander leaves
•  2-3 Tbsp Oil

Method:

1. Wash and soak the black chick peas in water overnight.
2. Next day, add the black chick peas in the pressure cooker and cover with water salt and turmeric. Wait till 8 whistles.
3. Puree the tomatoes along with ginger and garlic and keep aside.
4. Heat oil in the cooking pot. Crackle the cloves, cardamom, bay leaf, cinnamon and cumin seeds in oil. Add the chopped onion and cook on high till light brown.
5. Now add the pureed tomatoes with all the dry powders and the pressure cooked channa. Simmer for 10-15 minutes. Lastly add the green chillies and chopped coriander and simmer for another 5 minutes.
6. Once cooked keep it covered for half an hour so that channa absorbs all the flavours and spices.

Serve hot with rice or bread.

Moong Ussal!

This recipe is made in different types all over India. My mother always said that moong is very rich in fibre and proteins but I actually never liked moong; till I tasted moong ussal in Mumbai. Next day I could not wait to make it at home for my husband so I had to use non-sprouted moong (and it turned out quite well). Here it is-

GRAVY STYLE!

DRY MOONG!

Ingredients:

2 cups moong/matki (sprouted or plain)

1 onion, chopped

1/2 of a tomato

2 tsp of ginger garlic paste

1 tsp lime juice

1-2 green chillies, chopped

A pinch of turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1 tsp grated jaggery or sugar

2 tbsp oil

Salt to taste

Method:

1. Heat oil and add the onions and green chillies. Cook till the onions turn light brown.
2. Add ginger garlic paste and fry till raw smell vanishes.
3. Then add the coriander, chilli powder, turmeric, and salt, and jaggery or sugar. Fry for another minute.
4. Lastly mix in it moong and chopped tomato. Pour some water and cook covered for 8-10 minutes.
5. When the beans have turned crunchy and chewy, add the lime juice, and garnish with chopped coriander (I used carrots!:-P). 

Serve hot with bread or Rice. 

Tip: - I made it dry; you can add more water to have gravy style moong.

-Use them to fill in pani puri and a healthy style of pani puri is ready.