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January 23, 2009

KASHMIRI CHILLI PICKLE

Bajji molaga as it is known in Tamilnadu has an excellent taste when prepared as a pickle.This recipe courtesy is my dear friend Mary and a long pending one in the list of to try recipes of mine



Ingredients
Kashmiri chilli-250gms
Gingelly oil-3/4 cup
Ginger-2 inch piece
Garlic-8 flakes
Jeera-1/2tsp
Methi-1/2 tsp
Mustard-1/2tsp
White Vinegar-1/2 cup
Turmeric powder-1/2tsp
Salt-to taste
Sugar-to taste



Method
Cut the chilli into 1 inch pieces and keep aside
Pound the garlic and ginger,do not grind
Pound jeera,methi and mustard,do not powder
Heat oil add the pounded ingredients one by one and finally the chillies
Cook till the colour of the chilli changes
Add turmeric,salt and vinegar
As the vinegar starts to boil,lower the heat and stir for 5 min,add sugar and remove
Cool and store in a dry bottle and start using after 4 to 5 days
Can be had with curd rice,chappathi,puri,dosa or even with a toast

1 comments:

Nags said...

i didnt know these were called kashmiri chillies. i think amma used to call it elephant trunk. she used to grow it at home when i was a kid :)