Stir Fry Karonda Mirch

  Stir Fry Karonda Mirch 

Ingredients

250 grams Karonda 
1 hand full of Green chilli powder
1/4 teaspoon mustard seeds 
pinch of fennel seeds 
1/2 teaspoon asafoetida
1 teaspoon Of sugar (optinal )
Salt as per taste
 Teaspoon Of Oil 





Wash karonda & green chillies  in water wipe with a kitchen towel now cut the karondas it into half and deseed it, now slit the green chillies in half  .

Heat oil an Pan add the asafoetida mustard & fennel  seeds and let them splutter a little , now quickly add green chillies & karondas cook for 4_5  min till it become soft and cooked fully now season it with salt & sugar mix well  . Stir Fry Karonda chillies are ready to serve as side dish . 

AAM kA ACHAR

AAM kA ACHAR 











INGREDIENT

1 kg Kaccha aam ( raw mangoes )

1 cup achar masala mix  ( recipe link  http://kritikascuisine.blogspot.in/2016/07/achar-ka-masala.html )

1 teaspoon mustard Seeds
1/4 teaspoon fenugreek powder 
pinch of hing asafoetida
1 tablespoon salt if requied 
1  cup oil 


Method 

Wash mangoes wipe with a kitchen towel dry them , now cut the mangoes  into small pieces   and  . now mix achar masala with mango . mean while heat oil in a pan and add asafoetida, mustard , fenugreek, saute it for a second  and switch of the flame let it come to to room temprature. now fill the the  ACHAR mix in clean dar jar , when oil mix is completely cool then pour this mix onto prepared mango and lasoda achar and mix it well  ( add salt if requied ). now tight the lid of the jar  and set aside for week in sunlight . use an dry Steel Spoon to take out  the Pickle each time you need it.you can keep it for a your almost . enjoy kritika 

Lasode Or Aam ka Achar

Lasode Or Aam ka Achar 














INGREDIENT


1/2 kg Kaccha aam ( raw mangoes )

1/2 kg Lasoda 

• 1 cup achar masala mix  ( recipe link  http://kritikascuisine.blogspot.in/2016/07/achar-ka-masala.html )

1. 

1 teaspoon mustard Seeds
1/4 teaspoon fenugreek powder 
pinch of hing asafoetida
1 tablespoon salt if requied 
1  cup oil 


Method 

Wash mangoes ,,  lasoda  in water & wipe with a kitchen towel now cut the mangoes  into small pieces or grate it  and blanch the lasoda in water for 5 min take it off  wipe it with kitchen towel and dry them  . now mix achar masala with greated mango and lasoda  . mean while heat oil in a pan and add asafoetida, mustard , fenugreek, saute it for a second  and switch of the flame let it come to to room temprature. now fill the the karonda mix in clean dar jar , when oil mix is completely cool then pour this mix onto prepared mango and lasoda achar and mix it well  ( add salt if requied ). now tight the lid of the jar  and set aside for week in sunlight . use an dry Steel Spoon to take out  the Pickle each time you need it.you can keep it for a your almost . enjoy kritika 

Karonde Ka Achar

Karonde Ka Achar 

INGREDIENTS

1/2 kg Karonda 

• 1/2 cup achar masala mix  ( recipe link  http://kritikascuisine.blogspot.in/2016/07/achar-ka-masala.html )

1. 

1 teaspoon mustard Seeds
1/4 teaspoon fenugreek powder 
pinch of hing asafoetida
1 tablespoon salt if requied 
1 /2 cup oil 


Method 

Wash karonda in water & wipe with a kitchen towel now cut it into half and deseed it . now mix achar masala with karoda pieces . mean while heat oil in a pan and add asafoetida, mustard , fenugreek, saute it for a second  and switch of the flame let it come to to room temprature. now fill the the karonda mix in clean dar jar , when oil mix is completely cool then pour this mix onto prepared karonda achar and mix it well  ( add salt if requied ). now tight the lid of the jar  and set aside for week . use an dry Steel Spoon to take out  the Pickle each time you need it.you can keep it for a your almost . enjoy kritika 

Nibu Ka Achar

Nibu Ka Achar 











INGREDIENTS

50 nibu / lemon 

• 1/2 cup achar masala mix  ( recipe link  http://kritikascuisine.blogspot.in/2016/07/achar-ka-masala.html )

1. 

1 teaspoon mustard Seeds
1/4 teaspoon fenugreek powder 
pinch of hing asafoetida
1 tablespoon salt if requied 
1 /2 cup oil 


Method 

Wash lemon  in water & wipe with a kitchen towel now cut it into one fourth and deseed it . now mix achar masala with karoda pieces . mean while heat oil in a pan and add asafoetida, mustard , fenugreek, saute it for a second  and switch of the flame let it come to to room temprature. now fill the the lemon mix in clean dar jar , when oil mix is completely cool then pour this mix onto prepared lemon achar and mix it well  ( add salt if requied ). now tight the lid of the jar  and set aside for week . use an dry Steel Spoon to take out  the Pickle each time you need it.you can keep it for a your almost . enjoy kritika 

Achar Ka Masala

Achar Ka Masala  ( Pickle mix )
Homemade Maharashtrian style achar masala mix

INGREDIENTS

250 gm red chilly powder ( i used kashmiri chilly powder )
200 mustard  dal ( rai ki dal )
1 tablespoon fennel seeds
2 tablespoon fenugreek powder 
12/4 cup turmeric powder
2 cup  salt
2 teaspoon asafoetida powder  ( hing)
2 cups oil ( i used peanut oil )

METHOD

Heat 2 cups of oil in a  Pan/ kadai  and add the Hing,fenugreek powder and saute it for a second now add all Ingredients chilly powder , mustard dal fennel seeds, turmeric (except salt)  mix well and switch of the flame  .after switching of the flame add salt and mix well and let it come to to room temprature. fill in  airtight bottels and store .use can keep it for 4 month . you can prepare various kind of pickles by using this masala and in dishes to like achari paneer , achari paratha , achari tikka so on . 

kritika

HomeMade Tomato Sauce

HomeMade Tomato Sauce

Ingredients

2 kg Tomatoes

100 gram Garlic

100 gram Ginger

1 tablespoon red chilies powder ( or as per your taste)

5 tablespoon white vinegar

2 tablespoon salt

¼ teaspoon garam masala ( optinal )

1 cup sugar ( or as per your taste)

1/4 teaspoon sodium benzoate

 Method

Wash tomatoes in water & wipe with a kitchen towel now roughly chop the tomatoes, peel of the garlic cloves and chop the ginger.

now in large pan or vessel cook the tomatoes garlic and ginger in one liter water for 30 to 40 mintus or until it become soft switch of the gas .

let it cool down compeletly ( 1 or 2 hours ) Drain the water and grind it in a blender till thick fine paste.( add water if required for grinding) now with  a help of strainer, strain the paste  very well  in a pot repeat straining process 2 -3 times ,,in large pan or kadai (  here I use presser cooker ) pour the paste / puree and add salt, sugar chilly powder ,garm masala, vinegar  cook it on low flame

 for around 20 min check the consistency of it switch of the flame add sodium benzoate dissolve it in a hot water then add it in a sauce and mix it well…  when it cool down  pour the sauce in a jars u can keep it for 3 months.. enjoy 

Home Made Schezwan Sauce

Schezwan Sauce

Ingredients

20 dry red chilies (less hot or medium hot.(i used kashmiri red dry chilies)
15 garlic cloves finely chopped
1 Onion finely chopped
1 inch ginger finely chopped
1 bell pepper
Tomato ketchup – 4 tbsp
1/2 teaspoon soy sauce
1 tablespoon sugar
Salt to taste
1/2 cup oil
1 tablespoon Vinegar

Method

first of all remove the stems and soak the chilies in hot water for 30-40 minutes .Drain the water and grind it in a blender till thick fine paste.( add water if required for grinding process)

now time to Roast  bell pepper
 on a gas cook-top by just placing  straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the bell pepper is charred and the inner flesh looks really soft. Once  the bell pepper is roasted, allow to cool fully and then peel off and discard the charred skin. Once it cool down chopped it finely.

                                               Chopped Ingredients

Heat a oil in a pan. Add garlic and ginger saute until aromatic, don't brown them

 now add onion sauté till onions gets soft & translucent,

add chopped bell pepper saute it for a while ,

now Add the red chilly paste

and give a good stir and  saute it for 5 minutes you can see oil form the sides of it now time to add tomato ketchup, soy sauce ,vinegar ,sugar and salt.it a good mix.

Take off the heat.

The sauce is ready.sauce stays good for about 2 to 3 weeks in an air-tight container in the refrigerator

.