मोटी लाल मिर्च से 3 मजेदार रेसिपी - मिर्च का अचार, चिली सॉस और चिली पेस्ट 1 बार बनाये और साल भर खाये

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#StuffedLalMirchAchar #InstantPickleRecipe #RedChilliSauce #GarlicPaste #RedChillPaste #MasalaKitchen
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✍🏻INGREDIENTS:
𝐅𝐨𝐫 𝐏𝐚𝐬𝐭𝐞
Red Chilies (लाल मिर्च) - 1/2 Kg
Water (पानी) - 1/2 Cup
Salt (नमक) - 1 Tbsp
Garlic (लहसुन) - 2
Vinegar (सिरका) - 1/4 Cup
Salt (नमक) - 2 Tbsp
Sugar(चीनी) - 1 Tsp
Oil (तेल) - 1 Spoon
Red Chilli Powder (लाल मिर्च पाउडर)

𝐅𝐨𝐫 𝐏𝐢𝐜𝐤𝐥𝐞
Red Chili(साबुत लाल मिर्च) - 300 Gram
Cumin Seeds(जीरा) - 2 Spoon
Dried Coriander Seeds(सूखा साबुत धनिया) - 2 Spoon
Fennel Seeds(सौंफ) - More than 2 Spoon
Yellow Mustard Seeds(पीली राई दाल) - 4 Spoon
Fenugreek Seeds(मेथी दाना) - 1/2 Tsp
Nigella Seeds(कलौंजी के बीज) - 1 Tsp
Salt(नमक) - 2 Spoon
Black Salt(काला नमक) - 1 Spoon
Dried Mango Powder(अमचूर पाउडर) - 2 Spoon
Turmeric Powder(हल्दी पाउडर) - 1 Spoon
Asafoetida/Hing Powder(हींग) - 1/2 Tsp
Mustard Oil(सरसों का तेल) - 100-125 Gram
White Vinegar(सिरका) - 1/4 Cup
Kashmiri Red Chili Powder(कश्मीरी लाल मिर्च पाउडर) - 1 Spoon

𝐅𝐨𝐫 𝐒𝐚𝐮𝐜𝐞
Oil (तेल) - Some
Cumin Seeds (जीरा) - 1/2 Spoon
Red Chilies(लाल मिर्च) - 250 Grams
Rock Salt(सेंधा नमक) - 1.5Tbsp
Water (पानी) - 3-4Tbsp
Ginger(अदरक) - 2 Pieces
Sugar(चीनी) - 6 Tbsp
Vinegar (सिरका) - More than1/4 Cup
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✍🏻RECIPE:
𝐅𝐨𝐫 𝐏𝐚𝐬𝐭𝐞, firstly, wash fresh Red Chilli and remove the head. Wipe off the Chili clean to remove any dirt. Transfer them to the cooker, and add Water and Salt. Cover with lid and give 2 whistles. Then grind it and make a fine paste. Keep the pan on the flame, add Oil, chopped Garlic, ground Chilli Paste, White Vinegar, Salt, and Sugar. Cook till it releases Oil. Keep it lukewarm and transfer the paste to the jar. In the same pan, add Oil, and Kashmiri Red Chilli Powder. Cook and pour Oil into a jar and store for a year. This way, you can make fresh Red Chilli Pickle/Paste/Sauce.
𝐅𝐨𝐫 𝐏𝐢𝐜𝐤𝐥𝐞, wash Fresh Red Chili and make a slit in the middle. Keep the pan on the flame, add Cumin Seeds, Dried Coriander Seeds, and Fennel Seeds, and roast them well. Then coarsely ground them in a mixer jar. In the same pan, put some Yellow Mustard Seeds, Fenugreek Seeds, and Nigella Seeds. Roast well and take them out on a plate. Put ground Masala, Salt, Black Salt, Dried Mango Powder, Turmeric Powder, Asafoetida/Hing Powder, and White Vinegar and mix them all well. Then heat some Mustard Oil & keep it for cooling down. Put some Mustard Oil in it and mix it well. Take Chili and fill the Masala in it. Take a glass jar, keep the stuffed Chillies, Kashmiri Red chili powder with Oil, and the remaining Masala. Cover it with a lid and mix them all well. Then keep them for 8 days and enjoy!
𝐅𝐨𝐫 𝐒𝐚𝐮𝐜𝐞, wash Red Chilies, wipe & chop them. In a pan add Oil, Cumin Seeds, Red Chilies, Salt, Water, and Ginger, and cook on a medium flame. Then add Sugar and mix well. Keep them cooling down. Take a mixing jar, add Vinegar and Chillies grind. Then put Red Chilli Sauce in a glass bottle.
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Nimbu Ka Achar, Instant Pickle, Instant Achar, Mango Pickle, Mix Vegetable Pickle, Kacche Aam Ka Achar, Mirch Ka Achar, Gajar ka Achar, Mix Pickles, Gobhi Ka Achar, Pyaj Ka Achar,Lal Mirch ka Achar, Tomato Ketchup Recipe, Tamatar Chutney Recipe, Red Chutney, Schezwan Sauce, Schezwan Chutney, Red Chilli Sauce, Instant Sauce Recipe| Masala Kitchen | Recipes By Poonam Devnani
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