I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Sunday, 19 January 2014
500 Grams Amla
3 Tablespoons Yellow Mustard Seeds.
4 Tablespoons Sesame Seeds.
1.5 Tablespoons Methi Seeds.
3 Tables Spoons Kashmiri Chili ( for color )
1 Tablespoon Red Chili Powder.
1/2 Tablespoon Haldi.
3 Tablespoons Salt.
2 Tablespoons Sugar
1 Heaped Teaspoon Hing.
500 Grams Til Oil
Slice the amla off the seeds into pieces .
Lightly roast sesame seeds to the point they begin to jump. Don't let them change color at all.Set aside to cool.
Lightly roast methi and Mustard seeds , don't allow them to change color.- Set aside to cool
Separately coarsely grind the seeds when cool Don't make a powder . Just zap a few times in the mixi.
Heat oil , add the cut bits of amla , cook 7-10 minutes till
soft.Take off the fire and add salt , hing and haldi . Mix well. Sugar
chili powders , mix well.Lastly add all the powdered seeds , mix well
.Let the pickle cool down 12 hours , then bottle and eat after 48 hours.
Tangy spicy and delicious !