Hari Mirch ka jhapat Achaar - हरी मिर्च का झटपट आचार

Made Stuffed parantha? forgot to bring Achaar? 

Here in the celebration of "Holi in Bhukkhhd Ghat" Manisha brings a quick, tangy Achaar for you. 

Hari mirch ka jhapat Achaar

Ingredients:

1)10 big green and red chilies
2) 2 tablespoon of besan
3) pinch of haldi
4)1 tablespoon of rai,

methi daana,

saunf
5)salt and chat masala as per taste
6) mustard oil for frying

Method:
Heat mustard oil and add the mixture of rai,Methi dana and saunf.

Then add red and green chilies in the oil and allow them to cook. 

Add pinch of haldi in it.
After some time add salt and switch off the flame and then add besan in it.
Please mind the besan should be added only in off flame coz besan has tendency to cook fast.
In the end add chat masala as per taste and jhatpat mirchi ka achar os ready to tickle your taste buds...

By Manisha Sri 

Instant #DIY aachaar

Since my childhood ,I always loved the early days of new mango pickle, as mangoes were still raw and crunchy. Pickle lovers would know, what i am talking about.

The love for #aamkaaachar is never dying. But who has the patience to make that a proper storable aam ka aachar, which takes preparation of days or a week.

Here is the instant #DIY aam ka aachar recipe which can be stored for a week. It will surely satisfy your taste buds.

Ingredients

• 2 raw mango cut in small pieces
• 3-4 dry red chilly full
• 4 table spoon of mustard oil
• 1/4 teaspoon heeng
• 1/4 teaspoon turmeric
• 1/2 teaspoon paanchforan (mixture of : saunf, methi seeds, black mustard seeds, ajwain, kaala jeera/kalaunji) or if you don't have this, you can simply put 1/2 teaspoon black rai (sarson seeds)

Preparation time: 10 mins

• Properly heat mustard oil in a pan
• Once heated, put dry chilly , paanch foran. It must crackle.
• Once crackled, now put mango, salt and turmeric,heeng. 
• Mix it for a very few seconds and turn off the gas quickly. Remember that, you don't need to cook the mangoes, you need them to be crunchy. Now let it cool down, and serve with dal rice or eat it just like that.