How time flies! I cannot believe that its almost 2 months since my last post...I have been really lazy, for sure :). So, in my last post, I got a lot of people excited about laal mirchicha thecha, which really is a type of chutney that goes as a great side, especially with bhaakri (jowar roti). The Thecha which is made with fresh red chillies is not to be taken lightly...it is super hot and needs to be consumed with care. If you are not a person with a ''hot/spicy tooth'' ;), worry not, as there are a number of ways to enjoy this. So before I get lazy again and abandon this post halfway...lets get to the recipe.
Ingredients :
About 15 fresh red chillies
4-5 Garlic cloves
2-3 tbsp oil
1/4 tsp Mohri (mustard seeds)
Hing (Asafoetida)
2 pinches of fenugreek powder
Lemon juice (1 full)
Salt to taste
Method:
Coarsely grind the chillies and garlic in the mixer/food processor and keep aside. Now, in a pan, heat the oil and add the mohri, hing and methi powder (to make methi powder, dry roast the methi seeds, cool them and grind them to a powder). Next, add the ground Chillies to the pan. Stir fry the mixture till it you see the oil separating. Once done, cool it completely and then add the lemon juice and salt. Mix well. Store it in the refrigerator for 15-20 days. Your thecha is ready!
There are a number of ways to enjoy this thecha...some of my favorite are :
With plain dal and rice
With bhaakri and spinach bhaaji
With poli (roti) and any bhaaji
To spread some on sandwiches to add some kick ---like in 'Sour cream sandwiches'
Some indirect ways to enjoy this thecha :
Add this thecha to make any bhaaji/sabji to enhance its flavor, especially alu-gobi. Add this to your favorite dal while cooking, or also to your Chinese noodles...you will be pretty happy with the results. This thecha can add the right zing to your Marinara sauce as well as your pizza.
So what are you waiting for...shed all fear and give this thecha a chance to spice up your kitchen ! :)
Ingredients :
About 15 fresh red chillies
4-5 Garlic cloves
2-3 tbsp oil
1/4 tsp Mohri (mustard seeds)
Hing (Asafoetida)
2 pinches of fenugreek powder
Lemon juice (1 full)
Salt to taste
Method:
Coarsely grind the chillies and garlic in the mixer/food processor and keep aside. Now, in a pan, heat the oil and add the mohri, hing and methi powder (to make methi powder, dry roast the methi seeds, cool them and grind them to a powder). Next, add the ground Chillies to the pan. Stir fry the mixture till it you see the oil separating. Once done, cool it completely and then add the lemon juice and salt. Mix well. Store it in the refrigerator for 15-20 days. Your thecha is ready!
There are a number of ways to enjoy this thecha...some of my favorite are :With plain dal and rice
With bhaakri and spinach bhaaji
With poli (roti) and any bhaaji
To spread some on sandwiches to add some kick ---like in 'Sour cream sandwiches'
Some indirect ways to enjoy this thecha :
Add this thecha to make any bhaaji/sabji to enhance its flavor, especially alu-gobi. Add this to your favorite dal while cooking, or also to your Chinese noodles...you will be pretty happy with the results. This thecha can add the right zing to your Marinara sauce as well as your pizza.
So what are you waiting for...shed all fear and give this thecha a chance to spice up your kitchen ! :)
