Homemade Pickle Masala/Achar Ka Masala

Indian cuisine is in complete without pickles. You will find hundreds of varieties in Pickles from different parts of India. In summer, generally pickles are made which can be stored for years and pickle masala is heart of any pickle. To make this pickle all ingredients are there in your pantry, there is nothing special that you will have to hunt for.

You can also add this masala to your vegetables and curries. If you are making sprouts salad add a pinch of this masala and your bland salad will be chatpata. It also tastes awesome with paratha, khakhra, roti or can be used in dal, veggies etc. Read my notes before you start making the pickle masala. 

Ingredients 
45 Grams Red Chilly powder 
25 Grams Turmeric Powder 
100 Grams Yellow Mustard Seeds 
½ Teaspoon Asafoetida 
45 Grams Fennel Seeds 
30 Grams Fenugreek Seeds
1 Tablespoon Sea Salt
1 Cup Mustard Oil

Method

Dry roast the salt a minute or two on a slow flame in a pan/tawa, so that all the moisture evaporates. Let it to cool completely before adding to the remaining ingredients.

In a small pan/pot, heat the oil on slow flame. Oil should be smoking hot. Let this cool completely.

Coarsely powder the yellow mustard and fenugreek seeds separately then mix all the rest ingredients well, in a bowl and keep aside.

Pour the cooled oil on to the spices and mix well. Make sure each spices blends perfectly..
Store in a air tight glass jar/ container tightly packed.

Easy, tasty, preservative free Homemade Pickle Masala/Achar Ka Masala is ready! Keep this mix handy and you can make pickles with minimum work load/effort. 

This is very handy for making any type of pickle(instant or long storage/yearly). If you have this ready Pickle Masala/Achar Ka Masala handy then you can make pickle instantly. Just make a big batch of this ready masala once and use it when ever needed. This masala stays good for 3-4 months on the pantry shelf or for a year if refrigerate (in the refrigerator the color does not change and is the same).
This  Pickle Masala mixed in oil is packed my sister in law. 
My Notes
When I make this masala for me, I do not add oil, but store it dry in the refrigerator in a airtight container.

The reason I, do not add hot oil to the masala is because if you add hot oil then the masala will turn blackish and you will not get this bright color to your pickle.  

In most pickle masala the salt content is more, I, do not add more salt, since when pickle is made with any ingredient salt is added to it. I try to keep the salt content less.

If you like the taste of asafoetida or any other spices more in your pickle masala then increase it according to your taste. For me the Pickle Masala is perfect.  
Labels: Pickle, Homemade, Pickle Masala, Preservative free

Spot Idli - Hyderabad Street Food

This a very popular street food in Hyderabad, this special spot idlis is different from regular ones, they are not steamed but cooked in a delicious masala mixture in a frying pan and crispy on the outside and soft inside. 

I have served them with fresh thick whisked yogurt, your can serve this with any chutney of the your choice, but, let me tell you that these taste divine with yogurt and spicy masaledar soft idli this combo is fantastic. 

I have used store bought Idli batter or you can make this recipe of Idli batter.
Makes around 7 -8 Idli's
Ingredients
2 Cups Idli Batter
For the Karam Podi Masala
1 Tablespoon Heaped Chana Dal
1 Tablespoon Level Coriander seeds
8 Grains Methi seeds/Fenugreek seeds
½ Tablespoon Urad Dal
½ Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
½ Teaspoon Desi Ghee
2 Cloves Garlic - roughly chopped
5 Curry Leaves
3 Pieces Tamarind
2 Teaspoons Kashmiri Red Chilly powder
1 Teaspoon Salt 
For the Spot Idli Tadka 
1 Small Onion - finely chopped
1 Tablespoon Finely Chopped Coriander Leaves
1 Small Tomato - finely chopped
1 Green Chili - de seeded & finely chopped
1 Tablespoon Karam Podi Masala
2 Tablespoons Salted Butter
Extra Karam Podi Masala - as required to sprinkle on top

 
Method 
For making Karam Podi

In a pan, add chana dal, coriander seeds, methi, urad dal, sarso, jeera and few drops of ghee. Cook everything over low flame for 2 minutes or until its light golden. 
Then add garlic, curry leaves and tamarind. Continue to cook everything until it’s golden. Transfer the mixture in a plate, add Kashmiri red chili and salt, and allow it to cool completely.

Once cooled, blend the mixture to powder consistency, not too coarse and not too fine. 

Karam podi is ready, set aside.

For making the Spot Idli 
Once the batter has risen, using a spoon give it a good mix. Add water if required and stir in one motion only, clockwise or anti clockwise. Idli batter is ready.  

In a pan, add the onions, coriander, tomatoes, green chilies, podi powder and butter. This quantity is for 3 idlis.

Cook all the ingredients over low flame for 2 minutes; divide the mixture into three portions.

Take a spoon full of the idli batter and pour each spoon of the batter on each divided masala mixture.

Sprinkle the karam podi on each idli portion

Cover and continue to cook for 5 minutes over low flame.

After 5 minute check the idli, if the batter is still runny then continue to cook for further 2-3 minutes.

Flip the idlis add a little butter, continue to cook for few minutes. 

Spot idlis are ready.

Serve the hot Spot idlis with some homemade coconut chutney, we enjoyed this with fresh whisked yogurt.

These are super delicious, a must try recipe.

Labels: Idli, South Indian, Hyderabad, Street food, Main course, Breakfast, Gluten free, Vegetarian, Eggless, Homemade

Beef Stroganoff With Oyster Mushrooms#SundayFunday

This traditional Russian Beef Stroganoff /Beef Strofanov, it's a quick and easy. Juicy strips of tender sirloin beef and oyster mushrooms covered in a rich creamy sauce, is ready in no time at all.

Single Serving
Ingredients

¼ kg Beef Strips - Undercut/Sirloin
2 Tablespoons Oil
3 Tablespoons Butter
1 Sliced Onion
2 Cloves Garlic - minced
1 Cup Oyster Mushrooms
1 Tablespoons Heaped All Purpose Flour
1 Beef Stock Cube
2 Cups Water
1 Tablespoon Mustard paste
2/3 Cup Sour cream
Salt to taste
Black pepper as required
Boiled Noodles to serve
Chopped Scallions / Spring onions for garnish

Method

Sprinkle undercut  strips with salt and pepper. Heat oil and butter and sauté beef strips on high heat and let brown, when cooked then remove onto a plate. Keep aside.

In same pan, add butter and let it melt. Then add onions and garlic, sauté till translucent, then add flour, stirring for about a minute now add mushrooms fry till they are cooked. Then add the beef back in (including plate juices). Scrape bottom of pan to get all the golden bits off. Add half the stock while stirring. Once incorporated, add remaining stock. Stir and then add and mustard. Simmer till it thickens, adjust salt and pepper and let it simmer for 2 minutes, switch off the flame. 

Now immediately then add the sour cream and stir or else it will curdle. 

Serve over boiled noodles, sprinkle chopped scallions.

Labels: Single Serving, Russia, Beef, International Cuisine, Sunday Funday, Mushroom, Noodles, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Sneha of Sneha's Recipe.

July 2020 - Theme is Mushrooms   

• Beef Stroganoff With Oyster Mushrooms from Sneha’s Recipe
• Butter-Braised Cardoons and Oyster Mushrooms from Culinary Adventures with Camilla
• Grilled Filet Mignon with Mushroom Cream Sauce from A Day in the Life on the Farm
• Mini Mushroom Burger Bites from Sid's Sea Palm Cooking
• Mushroom Masala from Mayuri's Jikoni
• Noodle Soup with Enoki Mushrooms and Scallops from Karen's Kitchen Stories
• Pork Chops with Garlic Butter Mushrooms from Amy's Cooking Adventures

Tandoori Gobhi/Cauliflower Made On Gas Stove#SundayFunday

Tandoori Gobhi is a popular Indian appetizer, full of flavor, delicious and mouthwatering. Since I do no have a tandoor at home this my take on the the traditional tandoor cooking. I have made this on a gas stove and given it smoked flavor.

Ingredients
For The Cauliflower/Gobi Florets 
20 Florets Gobhi/Cauliflower
1 Teaspoon Lemon Juice or White Vinegar
Salt to taste
Water as required - to boil the florets
6 -7 Baby Potatoes - cut into half and boiled till done
For The Marinade 
200 Grams Yogurt -whisked
Salt to taste
Black Salt to taste
1 Tablespoon Kashmiri Red Chilly powder
½ Teaspoon Amchur powder 
½ Teaspoon Cumin Powder 
½ Tablespoon Lemon Juice 
1 Tablespoon Chutney Chana - grind to a fine powder
½ Teaspoon Kasuri Methi
1 Teaspoon Ginger Garlic Paste
2 Tablespoons Mustard Oil 
For The Smoked Flavor 
A Piece of Charcoal
1 Teaspoon Ghee
Melted Butter as required or to baste

Method

Boil the baby potatoes with salt till firm and done. Drain and let is cool completely.
For The Cauliflower/Gobi Florets
In a large saucepan or kadhai, pour water and bring it to a boil. Once the water comes to a rapid boil add the vinegar.

Add the cauliflower floret. Boil for about 2-3 minutes or until the stalks turn translucent. Please retain the stalks of the florets.  Once done, turn off the flame and strain the florets and keep it aside to dry and cool down.

For The Marinade

In a large mixing bowl combine, yogurt, cumin powder, black salt, Kashmiri red chili powder, chutney chana powder, salt, lemon juice, amchur powder, kasuri methi and ginger garlic paste.

In a tadka pan pour the mustard oil and over high flame heat the oil until smoky. Once done pour the oil into the marinade mixture, combine everything well.


For The Tandoori Gobhi

Add the florets and baby potatoes to the marinade and then using a spoon; start to coat them very well. Using you hand mix until all the florets are well coated with the marinade. 

To give them a smoky flavor, make a small katori and keep it in the center. Place a hot piece of charcoal in the center and pour the ghee on top.

Immediately cover the mixing bowl and leave it covered for 20 minutes. After 20 minutes remove the lid and the charcoal, a beautiful aroma of smoke it emitted from them.

You will also notice some excess water from at the bottom of the bowl, add the boiled baby potatoes and using your hand simply mix everything once again very well.

For this the use of metal skewers recommended.

Skewer the gobi pieces on the metal skewers, piece by piece, starting with a piece of potato and then followed by the gobi. 
Insert from the stalk side and remove from the other edge, towards the end add another potato piece and your Tandoori Gobhi is ready.

Once all the skewers are done, cook the tandoori gobhi over direct heat for 2-3 minute or until you see black spots.

Once all the skewers are done, baste the gobhi with oil. Cook the gobhi over high flame once again for about 30 seconds.

Remove the gobhi and potatoes using a knife and place them on a serving plate.

Serve the Tandoori Gobhi with green chutney.

Enjoy!!
Labels: Appetizers , Snack, Homemade, Vegan, Tandoori, Cauliflower, Gluten Free, Healthy, Homemade,  Smoked, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.  

• Basque Pipérade with Grilled Tuna Steaks from Culinary Adventures with Camilla
• Grilled Eggplant with Garlic and Parmesan from Karen's Kitchen Stories
• Spicy Grilled Leg of Lamb from Food Lust People Love
• Stuffed Pizza Burgers from A Day in the Life on the Farm
• Tandoori Gobhi - Cauliflower Made On Gas Stove from Sneha’s Recipe
• Tandoori Masala - Spice Mixture from Mayuri's Jikoni
• Tequila Lime Chicken from Amy's Cooking Adventures
• Vietnamese Lemongrass Pork Kebabs from Palatable Pastime

Homemade Dulce De Leche - Pressure Cooker#MultiCookerMonday

There are different ways ways to make Dulce de Leche which is a delicious caramel. Here is a easy and quick method to make this caramel, which is hassle free and requires no attention.

Ingredients
1 Can (14oz) Condensed Milk
Water

Method

In a pressure cooker place the can and cover the cooker with water till the can is submerged and the water is two inches above the can.

Place the cooker on high flame and take 2 whistles then reduce the flame on medium low and let is cook for just 15 minutes. After 15 minutes switch off the flame and let the cooker cool completely. When it cools, remove the can and let this can cool completely, then refrigerate it for at least 3 hours. 

After 3 hours open the can and ta da a quick and easy Dulce De Leche is ready to use.

Labels: Condensed Milk, Pressure Cooker, Dulce De Leche, Homemade, Multi Cooker Monday   

Multicooker Monday

Recipes using small kitchen appliances

• Slow Cooker Italian Sausage Tomato Sauce by A Day in the Life on the Farm
• Instant Pot Ranch Style Beans by Palatable Pastime
• Instant Pot Lemon Curd by Making Miracles
• Homemade Dulce de Leche (Pressure Cooker) by Sneha's Recipe
• Creamy Marinara Pasta in Instant Pot by Magical Ingredients
• Spicy Parmesan Pork Chops by Cookaholic Wife
• Vietnamese-Style Meatballs with Rice Noodles (Instant Pot) by Karen's Kitchen Stories