Mirchi ke Tipore or Green chili stir-fry

Mirchi ki tipore is a quick simple green chili pepper stir-fry with dry spices. It gets done under 10 minutes and is usually served with daalbaati choorma as a spicy side. It is like an instant spicy pickle.

It is so simple, it is almost a no-recipe 🙂

Big green chilli peppers/ moti hari mirch- 10/12 chopped thick
Asafetida/heeng- 1 big pinch
Cumin/jeera- ¼ tsp
Mustard seeds/rai- less than ¼ tsp
Salt- ½ tsp
Red chili powder/laal mirch powder- a pinch
Turmeric/haldi- a large pinch
Coriander powder/dhania powder- ½ tsp
Mango powder/ aamchoor- ½ tsp or lemon juice- ¼ tsp

Wash and chop the green chilies.
Heat oil and add heeng (asafetida)) ,rai (mustard seeds) and jeera (cumin), keeping the flame medium. Lower the heat and add all the dry spices apart from aamchoor (mango powder) Stir and quickly add the chopped green chili. Add 2 Tbsp water and cover. Cook till tender and add the aamchoor/lemon juice.
Done! Serve with chapaati, partantha or daal and baati.

Sweet Mango Pickle

Sweet Mango Pickle/ Aam ka meetha achaar

This is the simplest pickle to make and such a sweet and sour treat it is! Goes well with paranthas , dal-rice and khichri. It is bursting with flavours and is a sure-shot mango chatka!
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A big thank you to my dear friend Duru Jassal- an excellent cook and an expert on Sindhi cuisine. I learnt this from her, yes I say learnt, because she almost gave me an online pictorial when I made it for the first time. I have made it a number of times since then, finishing with a huge batch now to last us the whole mango-less year till next April!

Mangoes, peeled and cubed- 1 Cup
Granulated Sugar- 1 Cup
Cinnamon powder/dalcheeni- 1 tsp/2 cinnamon sticks
Cloves/laung- 8-10
Bay leaves/tej paat – 4
Fennel seeds/saunf- 2 Tbsp
Cumin seeds/Jeera- 2 Tbsp
Nigella seeds/kalaunji- 1 Tbsp
Salt- 1 Tsp
Red chilli powder/laal mirch- 2-3 Tbsp
Vinegar- 2 Tbsp

And here is the very simple procedure
Add all the ingredients apart from red chili powder and vinegar in a heavy bottomed pan and cook on medium heat till the mangoes are cooked through. Add the red chili powder.

When cool, stir in the vinegar.
*The mangoes need to be nice and sour for this. If the mangoes are not very sour, reduce the amount of sugar.


Aam ka Achaar

Gran’s mango pickle/Aam ka Achaar

Here is spicy mango pickle with an age old recipe from my Gran’s stable. Tangy and spicy, it is a perfect accompaniment to daal and rice and crisp paranthas. Works even with bread!



Raw Mangoes, pitted and cubed- 1 kg
Mustard Oil- 1 litre (use as much as needed to submerge the mango bits)

Spice Mix
To dry roast

Cumin Seeds/jeera- 1 tsp
Mustard seeds/rai- 1 Tsp
Fenugreek seeds/daana methi- 1 tsp
Nigella seeds/kalaunji- 1 tsp
Fennel seeds/saunf- 1 tsp

Powdered spices
Asafetida/ heeng- ½ Tsp
Salt- 1 ½  Tsp
Red chilli powder/lal mirch- 1 tsp
Turmeric powder/haldi- ½ tsp

Wash and cube the mangoes and rub them with ½  tsp salt and turmeric powder. Leave the mixture covered for an hour.

Spread out and let dry completely.

Dry roast the spices under ‘to dry roast’ and cool them.

Add the roasted spices and the powdered spices to the chopped mangoes and mix well.

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Transfer to a glass jar.
Heat the mustard oil till it smokes. Let cool completely.
Add the cooled oil to the glass jar so that it covers the pickle completely.
Let the pickle sit under the Sun for 15 days. Give it a shake every 4 days to mix the spices well.
This pickle stays good for up to a year.


White Sauce or Béchamel

Back to basics time today  🙂
Here is a pictorial on the Béchamel or white sauce. It is simply flour roasted in butter and then milk added to it gradually till it thickens. It is then seasoned with salt and pepper to get the basic white sauce. Grated cheese may be added once it is off the heat to get cheese sauce. I use it for pastas and au gratins and for quick lunch box fixes like this Mixed Vegetable Macroni

APF/Maida- 1 Tbsp
Butter- 1 ½ Tbsp
Milk- One cup (May add more to get a thinner sauce)
Salt- ½ Tsp
Black pepper- ½ tsp
Grated cheddar cheese- ½ cup (optional)
Heat the butter in a saucepan.
Keeping the heat on medium, add the flour and roast till it changes colour slightly.
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We are looking for a blonde/ dark cream colour. This is the roux. Keep stirring at all times. It burns very quickly.
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Add the milk gradually, stirring non-stop, till all the milk is used up.
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Stir well and cook another couple of minutes and your basic white sauce is ready.
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Season it with salt and pepper.
To get a cheesy sauce, add half a cup of grated cheddar after talking the sauce off the heat.

Mixed Vegetable Macaroni 

Here is a quick Mixed Vegetable Pasta just perfect for the lunch box.
For this, as soon as the sauce begins to thicken ,I throw in half a cup of mixed vegetables chopped very fine and half a cup of boiled macaroni.
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Add some oregano or herb spice mix, stir and done!

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I skip the cheese for the lunch box as in makes the sauce sticky on cooling down.

This pasta went to school with some stuffed focaccia. You can find the recipe for the basic Focaccia here. I just stuffed it with some stir fried vegetables and cheese. Then rolled it and baked in a loaf tin.

I am a happy Mommie when the Lunch box comes back all clean!