Blogging Marathon # 15

You will find Dana-methi mirchi by default in the menu of all Rajasthani marriage functions.  Beside culinary uses, the Fenugreek seeds has many medicinal benefits. Since the ancient times, Fenugreek seeds has been used to increase milk production in nursing mothers. You can read more about it’s benefits here and here.

Ingredients

• 1 cup chopped green chili
• 2 tablespoon fenugreek seeds(dana methi)
• 1 teaspoon mustard seeds
• 2 pinch asafoetida (hing)
• 1/4th teaspoon turmeric powder
• 1 teaspoon dry raw mango powder (amchur powder)
• 2 tablespoon oil
• salt to taste

Method

1. Soak the fenugreek seeds for 3-4 hrs.
2. Heat the oil in the pan.
3. Add mustard seeds and hing.
4. Add green chili's. Fry it for 2 minutes.
5. Add turmeric powder, salt and fenugreek seeds and cook it for a minute.
6. Add dry mango powder. mix and switch off the gas.

Note-

• If you are in a hurry, instead of soaking the fenugreek seeds, you can boil them for 10-15 minutes and drain.
• If you can’t handle the hotness of green chili. Boil the chopped green chili for 2 minutes or microwave it in the bowl of water for a minute and then drain. It will reduce the hotness of chili.
• This chili will be good at room temperature for 2-3days outside the refrigerator.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 15

Blogging Marathon # 15

Mirchi ka kuttaa is a hot and sour chutney consisting of crushed green chilies.  Kuttaa means crushed in Rajasthani  language, this is one of the favorite accompaniments of Rajasthani  meals. The green chili makes it spicy while crushed mustard seeds, dry mango powder and lemon gives the sour taste. This is a side dish enriched with vitamin C.

Ingredients

• 1 cup crushed green chili
• 1/2 pod of Garlic
• 1/2 tea spoon Mustard seeds
• 1 tea spoon crushed Mustard seeds
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon dry Mango powder (aamchur)
• 2 tablespoon oil
• Pinch of asafoetida (hing)
• salt to taste

Method

1. Crush the garlic in the mortar and pestle or with the rolling pin on the chopping board. Keep aside.
2. Heat the oil in a pan. Add mustard seeds and asafoetida followed by crushed garlic. Sauté it, till it changes its color to the light brown.
3. Add Crushed green chilies. cook  it for 2-3 minutes.
4. Add turmeric powder, salt, crushed mustard seeds and cumin powder  and cook for 2 minutes.
5. Add dry Mango powder or alternatively switch off the gas and add  1 tablespoon lemon juice.
6. Store it in a container and refrigerate. Use it as needed. It will be good for 15-20 days or more in the refrigerator.
   

Note

• You can crush the mustard seeds in a spice or coffee grinder or with the help of rolling pin on the board.
• If you do not have the traditional mortar and pastel you can crush the green chili's with the help of steel glass. This is very easy handy tip given by my kakisa (aunt) and it is very helpful to me here in the United States.

Check out the photos of silbata ( traditional stone grinder) which my mom uses back home.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 15