Eat a PICKLE of little red chile, scrumptious and flavorful once, and tend to eat over and over.
➢ Ingredients
Red bean stew - 250 grams
Mustard oil - 1 glass
Lemon-2
A salt-3 tablespoon or flavor
Dark mustard grains - 4 tablespoons (40 grams)
Fennel - 4 tablespoons (30 grams)
Fenugreek seeds - 2 tablespoons (20 grams)
Cumin seeds - 2 tablespoons (15 grams)
Dark pepper - 1 tablespoon (8 grams)
Oregano - 1 tablespoon (5 grams)
Dark salt - 1 tablespoon (10 grams)
Turmeric powder - 1 tablespoon (7 grams)
Asafoetida-2 squeeze
➢ How to do Lal Mirch ka Achaar.
Dry chiles and dry for 2 to 3 hours in the sun.
Plan flavors
Sear the entire masala to get ready flavors. Warmth the container. Put seeds of fennel, cumin, celery, and dark pepper. Cook the flavors constantly and sear for 2 minutes. This evacuates dampness and the flavor of flavors likewise functions admirably. Expel the broiled flavors from the dish and let them cool.
Warmth the mustard oil in the container and warmth well. Turn off the gas when the oil smoke is discharged and enable the oil to cool in the dish. At that point, turn it over in a bowl.
At the point when the flavors are cold, squash them in the breaks. Granulate the salt while the flavors are smashed. Evacuate the flavors in the dish. Granulate the dark mustard seeds and blend them in these flavors. Include dark salt, turmeric powder, and asafetida and blend well. Blend the lemon squeeze and blend it in the flavors. At that point include 2 tablespoons of oil in the zest. Masala is prepared for a pickle.
Cleave Chiles
Cut the bean stew stem and expel it. Cut the pepper into a length like this with the goal that it joins to the base. Void the chilies by expelling some mash and seeds from within so the flavors fill well. The chilies don't deteriorate for doing it. Set up every one of the peppers in such a way. Blend the mash and the seeds extricated from the peppers in flavors.
Fill flavors in chilies.
Plunge a bean stew in the oil and keep it in another bowl. The pickles are prepared. Fill the gherkin in the bowl. In the wake of filling a large portion of the chiles in the bowl, place the rest of the flavors on the plate over these peppers. Fill all the rest of the peppers and pour the oil from the best. Close the compartment top.
The red bean stew glue is prepared. On the off chance that you need to keep the pickles somewhere in the range of 1 and 1.5 months, fill the pickle in a comparative compartment and keep it shut. On the off chance that you have sun here, keep the salt water in the sun for 3 days, the virus will relax or, else, you can likewise store it in the cabinet.
Following 3 days, the pickle will season the flavors and the pickles will be prepared to eat. On the off chance that you need to keep this pickle for quite a while, following 3 days, when the bean stew is delicate, you will take a seat, at that point heat so much oil and spot it in a compartment that will be totally submerged in the oil. Along these lines, you can eat the pickle for an entire year.
proposal
On the off chance that you wish, you can utilize the drying of entire flavors as opposed to searing for 3 to 4 hours in the sun.
➢ Ingredients
Red bean stew - 250 grams
Mustard oil - 1 glass
Lemon-2
A salt-3 tablespoon or flavor
Dark mustard grains - 4 tablespoons (40 grams)
Fennel - 4 tablespoons (30 grams)
Fenugreek seeds - 2 tablespoons (20 grams)
Cumin seeds - 2 tablespoons (15 grams)
Dark pepper - 1 tablespoon (8 grams)
Oregano - 1 tablespoon (5 grams)
Dark salt - 1 tablespoon (10 grams)
Turmeric powder - 1 tablespoon (7 grams)
Asafoetida-2 squeeze
➢ How to do Lal Mirch ka Achaar.
Dry chiles and dry for 2 to 3 hours in the sun.
Plan flavors
Sear the entire masala to get ready flavors. Warmth the container. Put seeds of fennel, cumin, celery, and dark pepper. Cook the flavors constantly and sear for 2 minutes. This evacuates dampness and the flavor of flavors likewise functions admirably. Expel the broiled flavors from the dish and let them cool.
Warmth the mustard oil in the container and warmth well. Turn off the gas when the oil smoke is discharged and enable the oil to cool in the dish. At that point, turn it over in a bowl.
At the point when the flavors are cold, squash them in the breaks. Granulate the salt while the flavors are smashed. Evacuate the flavors in the dish. Granulate the dark mustard seeds and blend them in these flavors. Include dark salt, turmeric powder, and asafetida and blend well. Blend the lemon squeeze and blend it in the flavors. At that point include 2 tablespoons of oil in the zest. Masala is prepared for a pickle.
Cleave Chiles
Cut the bean stew stem and expel it. Cut the pepper into a length like this with the goal that it joins to the base. Void the chilies by expelling some mash and seeds from within so the flavors fill well. The chilies don't deteriorate for doing it. Set up every one of the peppers in such a way. Blend the mash and the seeds extricated from the peppers in flavors.
Fill flavors in chilies.
Plunge a bean stew in the oil and keep it in another bowl. The pickles are prepared. Fill the gherkin in the bowl. In the wake of filling a large portion of the chiles in the bowl, place the rest of the flavors on the plate over these peppers. Fill all the rest of the peppers and pour the oil from the best. Close the compartment top.
The red bean stew glue is prepared. On the off chance that you need to keep the pickles somewhere in the range of 1 and 1.5 months, fill the pickle in a comparative compartment and keep it shut. On the off chance that you have sun here, keep the salt water in the sun for 3 days, the virus will relax or, else, you can likewise store it in the cabinet.
Following 3 days, the pickle will season the flavors and the pickles will be prepared to eat. On the off chance that you need to keep this pickle for quite a while, following 3 days, when the bean stew is delicate, you will take a seat, at that point heat so much oil and spot it in a compartment that will be totally submerged in the oil. Along these lines, you can eat the pickle for an entire year.
proposal
On the off chance that you wish, you can utilize the drying of entire flavors as opposed to searing for 3 to 4 hours in the sun.
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