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fiveelementfoodfromheaven · 1 year

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How to make Punjabi Chole? | Five Element "Food from Heaven" | Best Online Organic Store

This classic North Indian-style dish, sometimes referred to as Chole Masala or Chana Masala in Punjab, is cooked with white chickpeas, freshly ground spices, onions, tomatoes, and herbs. Chickpeas is a legume that is relished all over India and are referred to as chole in Punjabi, chana in Hindi, and Konda kadalai in Tamil.

It is always preferable to soak the chickpeas overnight or for at least 8 hours before making any kind of chickpea curry, as doing so makes the legume simpler to prepare. Additionally, soaking chickpeas lowers the phytic acid content, which is what causes bloating and flatulence.

Few simple steps to make up this simple chole masala.

Rinse 1 cup of white chickpeas several times in clean water. Then soak them in 3 cups of water for 8 to 9 hours or overnight. After they've soaked, drain the water completely and give the chickpeas another thorough rinsing in fresh water a few times.

Add the chickpeas to a 3-liter stovetop pressure cooker. Including 2.5 to 3 cups of water and Season with ½ teaspoon salt. Stir very well. Pressure cook the chickpeas for 12 to 15 whistles on medium heat. The chickpeas must be thoroughly cooked and made soft enough to mash with a spoon.

To make chole masala powder:

Add all the whole spices for the chole masala to a pan. Begin to roast them on low heat. The spices used for masala are the following:

2 cardamom

I inch cinnamon

3 to 4 pepper corns

1 medium sized Indian bay leaf

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1 to 2 dry red chilli

The spices should be roasted until they are extra browned but not burned, keep stirring frequently. Even when they start to smell good, keep cooking them since they need to be brown more than usual. Let these roasted spices cool and then grind or powder them finely.

In a pan or kadai, heat 1.5 to 2 teaspoons of oil. Add 1/2 teaspoon of the ginger-garlic paste and cook for a few seconds to get rid of the raw aroma. Then add ⅓ cup finely chopped onions. Sauté stirring often till the onions soften and turn translucent or light brown. Add ½ cup finely chopped tomatoes. Sauté the tomatoes often until they soften and the oil starts to leave the sides of the onion-tomato mixture. Reduce the heat.

Then add all of the powdered spices together with ½ teaspoon red chili powder and ¼ teaspoon turmeric powder.

Mix very well. Then add 2 to 3 slit green chilies to the onion-tomato masala mixture. Add the cooked and drained chickpeas. Stir and mix very well, season with salt as per requirement. Mix again.

Cover and simmer on low to medium heat for a thinner gravy. The gravy will thicken and diminish if you cook chickpeas without a lid.

Garnish with chopped onions and coriander leaves, Serve the Punjabi chole with fried Indian bread like bhatura or poori, together with a side of sliced onions.

Great-tasting vegetarian food can be both healthy and delicious! That’s why we recommend you to try out this recipe. Order ingredients from Five Element “Food from Heaven” today.

#five element food from heaven #five element #punjabi chole #chana masala #chhole bhature #chickpeas #dish with chickpeas #healthy recipes #organic farming #organic food

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doonitedin · 3 years

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शाम में ऐसे टेस्टी चने बनाएं, बच्चों से लेकर बड़ो तक सबको पसंद आए

रेसिपीज तो हम आपको रोज नई-नई बताते ही हैं. पर ज्यादातर बताई है ब्रेकफास्ट और लंच के लिए. अब हमने सोचा जरा शाम के स्नैक्स का भी ख्याल रख लें. तो बस क्या था. भई ले आए हम उस स्नैक की रेसिपी जो रखेगी आपके शाम के स्नैक्स का ख्याल. News Nation Bureau | Edited By : Megha Jain | Updated on: 21 Sep 2021, 11:06:18 AM Chana Recipe (Photo Credit: News Nation) नई दिल्ली: रेसिपीज तो हम आपको रोज नई-नई बताते…

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maaarts1 · 4 years

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#IFTTT #YouTube

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cookwithbudgett · 2 years

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TASTY PEANUT CHIKKI RECIPE

Cook with Budgett - simply best yet tasty recipes bring out today with an all-time favorite sweet of winter called popularly as Peanut Chikki. These sweet, nutty, and crunchy peanut chikki recipe ingredients are just easy to make.

They are simple and tasty to make and you only need two major key ingredients! Grab some jaggery and peanuts and make these delicious sweets in a maximum of less than 20-30 minutes.Peanut Chikki is an Indian sweet candy made traditionally with the vital ingredients called jaggery and nuts like roasted peanuts or cashews and even coconut as well.

Some of its variants are also made with roasted chana dal, puffed rice even with roasted amaranth seeds or sesame seeds, last but not least a mix of various nuts and dry fruits.This mouth-watering candy is referred to as chikki in the Marathi version and gajak in Hindi. Chikki has a separate fan base among kids and is usually made and enjoyed during the winter season in India and the Makar Sankranti festival.

Ingredients

▢1-2 cup peanuts – 160 grams

▢Half cup jaggery powder or chopped jaggery (tightly packed) – 110 grams

▢2-3 tablespoons water

▢2-3 teaspoons oil or ghee for greasing

Instructions to make this simply best yet tasty recipes - Winter special Peanut Chikki Recipe

Roasting Peanuts

Heat up the thick-bottomed heavy Kadai or pan. Add some of the peanuts to it.

Flame variation from low to medium-low heat, completely roast the peanuts by stirring often till they become completely crunchy.

Roast till you see some black spots over the top of peanuts and they should consist of crunch in them. Taste a few peanuts and if it feels raw, then continue to roast it up.

Once the peanuts have gotten roasted well, then remove them on a separate plate. Let them cool down properly.

Grease the back of a metal tray or opposite side of a steel plate or marble board with some oil or ghee greased.

When the peanuts get cool down, then rub them between your palms. The husks over the peanut peels of easily.

Now to get rid of the husks, you can use a winnow. Add the peanuts to the sieve and sift down. The husks will get sifted easily. Remove the husked peanuts and keep them aside.

Making Jaggery Syrup

In the same Kadai which we used above or pan, take the jaggery powder. Jaggery block can also be used to chop and grind. If there are impurities, then you will need to strain the jaggery syrup.

Add some water to the jaggery powder.

Heat the Kadai or pan on a low-medium flame. With a spoon, begin to stir, so that all the jaggery gets dissolved completely without any lumps.

Keep on stirring the mixture often and swiftly.

Cook the jaggery syrup on low-medium heat with frequent stirrings.

While the jaggery syrup is getting ready, also keep a bowl of cold water where you can check the consistency of the syrup side-by-side.

Keep on cooking till the mixture reaches the hardball formation stage.

Add a few drops of the syrup into the cold water. It should be firm and snap easily.

Making Peanut Chikki

When the jaggery syrup reaches the hardball consistency, quickly add the peanuts into it and give a quick stir and mix it all very well.

Switch down the heat and quickly pour the chikki mixture on the top of a greased plate or what we say a marble board.

Then quickly place butter paper or parchment paper over the chikki mixture.

With a rolling pin roll to even out the chikki layers smoothly and firmly. Roll to a neat even layer.

Next, remove the paper, and then with a knife, cut horizontally and vertically to make squares. Let the peanut chikki cool at room temperature.

Once cooled, break them and serve peanut chikki. If not serving, then store them in an airtight jar at room temperature. Here we go with our complete winter Indian recipe called as Peanut Chikki

#indian style #winter #tasty #tastytreats #tastydessert #delicious #amazon

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curutquit · 3 years

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Aate ke Golgappe with khatti methi Kanji chapata potato masala. See great recipes for Aate ke Golgappe with khatti methi Kanji chapata potato masala too! Golgappas are very popular street food which also known as pani puri, puchka, gupchup and mine favourite WOW, your atta ka golgappe look crispy, perfectly puffed up and absolutely delicious. They are calling my name to poke in the center, fill and ENJOY.

Aate Ke Golgappe / आटे के गोलगप्पे - गोलगप्पे शायद अपने देश के सबसे ज्यादा पॉपुलर स्ट्रीट फूड आइटम है अलग - अलग शहरों में इनके नाम भले ही अलग हों जैसे पानी पुरी Pictorial view of Aate Ke Golgappe step by step -. Filed Under: snacks, Street Food, veg recipes blog Tagged With: appetizer, At home, Breakfast.

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, aate ke golgappe with khatti methi kanji chapata potato masala. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

See great recipes for Aate ke Golgappe with khatti methi Kanji chapata potato masala too! Golgappas are very popular street food which also known as pani puri, puchka, gupchup and mine favourite WOW, your atta ka golgappe look crispy, perfectly puffed up and absolutely delicious. They are calling my name to poke in the center, fill and ENJOY.

Aate ke Golgappe with khatti methi Kanji chapata potato masala is one of the most well liked of recent trending meals on earth. It's easy, it is quick, it tastes yummy. It's appreciated by millions every day. They are nice and they look fantastic. Aate ke Golgappe with khatti methi Kanji chapata potato masala is something that I've loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook aate ke golgappe with khatti methi kanji chapata potato masala using 23 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Aate ke Golgappe with khatti methi Kanji chapata potato masala:

{Prepare of For Gogappe Inger.

{Take of wheat flour.

{Make ready of Maida (All-purpose flour).

{Prepare of Cooking Oil.

{Get of Hot Water.

{Make ready of for kanji.

{Take of Green Coriander Chutey.

{Get of Water.

{Take of dry roasted jeera(cumin) powder.

{Take of Black Salt.

{Take of Red Chilli Powder.

{Make ready of Chaat Masala.

{Make ready of Sweet Gud Imli (Jaggery and Tamarind)ki Chutney.

{Take of Lemon Juice.

{Get of For Potato Masala.

{Prepare of boiled potatoes.

{Take of onion chopped.

{Get of Salt.

{Prepare of Red chilli Powder.

{Get of Green chilli Chutey.

{Take of Chaat Masala.

{Prepare of Oil For Golgappa Frying.

{Take of besan boondi to Garnish For Kanjii.

GolgappaPaniPuriRecipe #PaniForGolgappa #PuchkaPaniChutneyRecipe golgappe ki chutni Khata RitaAroraRecipes#HoliSpecialRecipes आटे के गोलगप्पे बनाने का सही तरीका Aate ke golgappe, Authentic The best Pani Puri Recipe you will find or if you want to call it gol gappay along with khatta pani. Aate Ke Golgappe recipe in hindi. This masala mix is not only added to the basic chaats but also to many other types with varying ingredients like Aloo Chaat, Pani puri and even Dahi papdi chaat. Add chaat masala to them and they become all the more irresistible!

Steps to make Aate ke Golgappe with khatti methi Kanji chapata potato masala:

Start The Recipe,Adding Into BigBowl Aata,maida or oil and mix it with hand or add the hot water slowly an ready For need smooth dough, rest20Mints.

Ready for potato masala, Take a one other bowl add this all potatoes masala INgerdents and Mix it well masala are ready.

After20Mints resting the dough again need or ready are small bolls for dough Now roll the rollar pin like puri shape.

Heat the oil in big Kadai an fry this all puri middium hot oil Flame Puris are ready.

Last Ready for kajji add this all kajji ingers:OnebyOne To Big pot or good wask it.

Now kajji just are ready done At Last top of this Garnish for boondi.

All,Golgappe,Kajji And masala potato arrange the one serving plate or sreve it yummy golgapp everyone enjoy.

Potato Cheese Grilled Sandwich is ideal for our desi palate. Chana Masala or chhole masala is an easy and incredibly tasty chickpeas and potato curry. I personally like poori with any of the curries I. Khatti Methi Moong Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Dal Recipes. boht achi dish hai. mai ne recipe se dekh dekh ke banai hai to boht hi umda ban gai sub ko itni pasand aai ke dubara banane ki farmaish bhi kar di . mai. popular indian flat bread recipe prepared mainly with spiced potatoes and paneer stuffing. it is an ideal bread recipe from the north indian cuisine or punjabi cuisine served in both fine dine restaurants and street food vendors.

So that's going to wrap this up with this exceptional food aate ke golgappe with khatti methi kanji chapata potato masala recipe. Thanks so much for your time. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

#recipesfood

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ssportlive4 · 3 years

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Shami kababs @ home !!!. How to make shami kabab recipe at home. Quick and easy beef shami kabab recipe. Traditional beef shami kabab recipe in Urdu/Hindi.

Shami Kabab Recipe with step by step photos and video instructions is a great dish that can be served as an appetizer, or with tea, as a side dish, or taken along Shami Kabab recipe is a hit among kids and adults alike. Fun and easy to make, you can get your kids involved while making the pattis for the. Shami kabab recipe Hyderabadi or mutton shami kabab recipe is a famous hyderabadi kabab dish which is made with mutton.

Hello everybody, it is Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, shami kababs @ home !!!. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

How to make shami kabab recipe at home. Quick and easy beef shami kabab recipe. Traditional beef shami kabab recipe in Urdu/Hindi.

Shami kababs @ home !!! is one of the most favored of recent trending foods on earth. It's enjoyed by millions daily. It's easy, it is quick, it tastes yummy. Shami kababs @ home !!! is something that I've loved my whole life. They're nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook shami kababs @ home !!! using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Shami kababs @ home !!!:

{Prepare 700 grams of Mutton.

{Take 2 tablespoons of Chana dal.

{Make ready 3-4 of Kawab Cheni if u have.

{Make ready of All Garam masala.

{Make ready of Regular spices salt, turmeric powder, ginger garlic paste,red chilli powder as per taste.

{Take of Lime juice.

{Get of Oil for cooking.

The shami is an authentic Hyderabadi cuisine which is made by a paste of meat and chana dal(chick pea lentils). Good News to all enjoy the delicious and mouth watering Kababs hygienically prepared at home. Shami Kabab purists will, rightly so, insist that beef chunks should be used instead of ground beef. This lends them the traditional, silky texture with 'resha', as is often said in Urdu.

Instructions to make Shami kababs @ home !!!:

Add in all the ingredients together in a pressure cooker then cook till 3-4 whistles.

Let all the water dry & see the mutton & dal is soft well.

Then let it cool down completely.

Now grind all of it and prepare the dough if u feel it’s not getting in shape set it in freezer for five minutes to rest then it will be ready.

Now just put a fry pan on the stove besides start preparing the shami kababs.

Apply some oil to ur palms then pick some dough & give desired shape ovel, round etc.

Then fry wel till done from both the sides don’t add more oil just add accordingly while frying.

Enjoy the yummy kababs with rice curry or chapati & enjoy do like & follow me for new posts !!!!!.

I grew up with the ground beef version, but I hope to try it with beef 'boti' sometime. Shami Kabab Recipe, How To Make Shami Kabab Recipe. Traditionally shami kebabs are made using spices minced meat and chickpeas and are cooked in both India and Pakistan. Shammi kababs is a small pan fried patties that is made with minced meat. All the spices are added to the meat in 'whole' form.

So that's going to wrap it up with this exceptional food shami kababs @ home !!! recipe. Thank you very much for your time. I'm sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

#recipesfood

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yourmadhukirasoi-blog · 5 years

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उड़द की सूखी दाल | Sookhi Urad Dal Recipe | How to make Dhaba Style Urad Dal | Madhu Ki Rasoi

#dry moong dal recipe pakistani white urad dal recipe in hindi dry chana dal recipe white urad dal recipe gujarati dry toor dal recipe dal fr

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theurdurecipesstuff · 5 years

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Puri Recipe - Halwa Poori Wali Poori Recipe In Urdu/hindi - Easy And Tasty Breakfast Recipe This Poori Recipe How Make Perfect Round, Soft, Puffed Poori From Whole Wheat Flour During Festivals And Special Occasions And Poori Recipe Is Also Popular Breakfast In North India And Pakistan, It Is Goes Well With Aloo Curry,rava/suji Ka Halwa Or Chana Masala Recipe. It Can Also Be Served With Any Pickle Or Dry Vegetable.key Ingredient In This Recipe Are Flour Or Oil. #PuriRecipePakistani #SoftPuriRecipe #PuffyAndSoftPuriRecipe #sumacookingshow OFFICIAL YOUTUBE CHANNEL https://goo.gl/Zr72Wk Fried Box Patties https://www.youtube.com/watch?v=IkOx9arci1w&t=18s Cooking Show Youtube-Cooking Show on Netflix-Recipe in Urdu-Green Chicken. https://youtu.be/7GtW_rUcAcU Subscribe on YouTube https://www.youtube.com/channel/UCQlrVF_YD7nItG7qJt7xQpA SUMACOOKING SHOW

#urdu recipe #cooking show #pakistani food recipes #YouTube #Cooking Show for Kids #cooking show youtube #c

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maaarts1 · 4 years

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#IFTTT #YouTube

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foodtrails25-blog · 5 years

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Aam aur Kabuli Chane Ka Achaar, a flavourful, tangy and spicy pickle using Raw Mangoes and Chickpeas(Garbanzo beans) in spices used for picking and mustard oil.

Today I bring you a very popular pickle from the Western U.P region Aam aur Kabuli Chane Ka Achaar. Combination of Mango and Kabuli Chana for pickling is very famous in Rajasthan and Bihar also. In Rajasthani version, grated raw mango is mixed with chana and spices in mustard oil whereas in U.P version and Bihar version raw mango slices are pickled. The spices almost remain the same.

Summers is the time especially in India, when we get plenty of fruits and veggies that are used in pickling. Fruits like Mango, Amla(Indian Gooseberries), Jackfruits and Lemons are some of the summer fruits. People look forward to the fresh seasonal produce and make pickles that can be stored and eaten all round the year. You can see people cleaning and drying up the ceramic pickle containers( known as Martbaan in local Hindi), fresh pickle filled containers sitting near windows or out in sun for the pickle to get ready. Raw Mango Pickle is one of the most popular pickle in India and there are hundreds type of Mango Pickle recipes. Every region or in fact every household has its own recipe for mango pickles or chutneys.

Aam aur Kabuli Chane Ka Achaar, a family recipe..

I have grown up eating this pickle that my grandmother used to make when the fresh raw mangoes arrived in our mango orchards. My forefathers were farmers and my grandfather looked after the farming once he retired from his job. We had big Mango orchards in our native village, that we visited during our summer vacations. Visiting the orchards in summers and picking the raw mangoes that have fallen from the tree was a different thrill and fun altogether in those days!! I remember during that time my grandmother, mom and neighbouring aunts from family would come together to make pickles.Together they all made the pickles and chutneys in group taking turns at everyone’s house to make big batches of pickles that lasted the whole year round.

This is the first time I made Mango pickle. I am little partial towards the sweet and sour mango chutney that remains my favourite ever since my childhood. I make a small batch of it just for myself every year. Other pickle that is my favorite is Carrot pickle that I had posted a few months back and Amla pickle that has yet be made.

When Aruna from my facebook group Foodie Monday Bloghop suggested the Theme #196 It’s Pickle Time, I wanted to make Amla Pickle but it is still not available at Indian Grocery store here, even in the frozen section it was not available. I got few raw mangoes so thought of trying this pickle. Also, it has been quite a long time that I haven’t had any homemade pickle. Discussed about the pickle from my mom and my sister in law and finally made a small batch. I am happy with the outcome and just waiting for the pickle to get ready. I remember the times when on busy morning when she has to rush off for her work in early mornings, she used to pack parathas for our lunch with this pickle.

Do visit Aruna’s blog Vasu’sVegKitchen for some wonderful recipes.

What we need to make this Aam aur Kabuli Chane Ka Achaar.

Raw Mangoes , I used 3 big Raw Mangoes( that were around 850g), chickpeas( about 1/2 cup) , mustard oil,and spices.. fennel seeds(saunf), mustard seeds(rai), nigella seeds(kalonji), fenugreek seeds(methi dana), red chilli powder, turmeric powder and salt.

Making this pickle do takes time , but it is worth all the effort. It takes around 2 days to prepare the pickle and 6-7 days for the pickle to get ready. The pickle bottle has be kept out in sun for the flavours and oil to get all infused in mango pieces and chickpeas.I think I have to wait a little more as the weather in Iowa is playing hide and seek, few days back it was hot and sunny and from last two days it seems winters are back, cloudy and so gloomy.

Preparing the pickle

Making this pickle is very easy, they only time it takes it to cut mango pieces if you are making a big batch and resting period of mango pieces in turmeric and salt and soaking chickpea in mango water.

First step is to wash nicely the mangoes and cut into small pieces as required. To make pickle select the hard raw mangoes.

Take mango pieces in glass bowl and add turmeric powder and salt, mix it nicely with mango pieces and then cover with a cloth or cling film and keep it aside for 7-8 hours.

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After that you will see, mango pieces will leave water. Squeeze out the water from mango pieces, keep in a separate glass container and refrigerate it.

Meanwhile wash the chickpea pieces and then dry these on a kitchen towel.

Soak Chickpeas in Magno turmeric water overnight or for next 7-8 hrs. Chickpeas will absorb water and become soft after the soaking time.

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Now take out the mango bowl from the refrigerator. You can dry it on a kitchen towel for 1-2 hrs or leave on the counter till it comes to room temperature. Then mix chickpeas and mango pieces together.

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Meanwhile dry roast the fennel seeds, methi dana. The traditional recipe has methi dana powder also but since I did not have it I skipped it, if you have fenugreek powder you can use 1 tbsp of it..

Mix all the spices together, and add to mango and chickpea bowl.

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Heat a pan on high flame for a minute. Switch off the flame, and add mustard oil to it, it will give smoke we call it cooking the oil(Tel Ka pakna). Let it cool down a bit, and add it to the mango bowl with all the spices. Do not add very hot oil.

Mix everything very well, coating all the mango pieces with spices and oil. Once the pickle comes down to room temperature, transfer it into a sterilized jar and with lid and keep it out in sun for 7-8 days.

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Once the pickle is ready, just enjoy it with your favourite paranthe, dal chawal, pooris, theplas and mathris. If making a big batch, adjust the spices as per the mango and chickpeas used. You can skip chickpeas from the recipe of your want and make only Mango pickle.

Let’s see in detail the ingredients and the method to make this Aam aur Kabuli Chane Ka Achar

Aam Aur Kabuli Chane Ka Achar

Aam aur Chane Ka Achaar a flavourful, tangy and spicy pickle using Raw Mangoes and Chickpeas(Garbanzo beans) in spices used for picking and mustard oil.

3 Raw Mangoes(Big) (or around 1 kg)

1/2 Cup Chickpeas/Kabuli Chana

2 tbsp Fenugreek Seeds/Methi Dana

1 tbsp Fenugreek Seeds/Methi Powder

2 tbsp Fennel Seeds

1 tbsp Fennel Powder

2 tbsp Nigella Seeds/Kalonji

1 tbsp Red Chilli Powder (or use as per your spice level)

1-2 tsp Turmeric Powder

1 tbsp Salt (or use as required)

3/4-1 Cup Mustard Oil

Wash nicely the mangoes and cut into small pieces as required.

Take mango pieces in glass bowl and add turmeric powder and salt, mix it nicely with mango pieces and then cover with a cloth or cling film and keep it aside for 7-8 hours. After that you will see, mango pieces will leave water.

Meanwhile wash the chickpea pieces and then dry these on a kitchen towel.

Squeeze out the water from mango pieces, keep in a separate glass container and refrigerate it.

Soak Chickpeas in Magno turmeric water overnight or for next 7-8 hrs. Chickpeas will absorb water and become soft after the soaking time.

Meanwhile dry roast the fennel seeds, methi dana. The traditional recipe has fenugreek powder/methi dana powder also but since I did not have it I skipped it. If you have fenugreek powder you can use 1 tbsp of it..

Mix all the spices together, and add to mango and chickpea bowl.

Once the pickle is ready, just enjoy it with your favourite paranthe, dal chawal, pooris, theplas and mathris.

If making a big batch, adjust the spices as per the mango and chickpeas used.

Do not add very hot oil to the ango and chickpea spice mix.

You can skip chickpeas from the recipe of your want and make only Mango pickle, or even skip raw mangoes and make only chickpea pickle.

Store in an airtight glass or ceramic container.

Keep it in sunlight for regular 7-8 days.

When stored properly, it lasts upto a year or more.Two things to keep in mind to avoid the mold formation on it or getting it spoiled..

Make sure the jar that you use for storing pickle should be completely dry and sterilized, not even a drop of water in it. In India, jars are sterilized by drying jars in bright sunlight.

Always use a dry spoon to take out the pickle, do not let the moisture sweep in.

Keep the lid tightly closed.

Store the pickle bottle in a cool and dry place.

Do make this wonderful pickle let me know your feedback.

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Aam Aur Kabuli Chane Ka Achar Aam aur Kabuli Chane Ka Achaar, a flavourful, tangy and spicy pickle using Raw Mangoes and Chickpeas(Garbanzo beans) in spices used for picking and mustard oil.

#Chickpea Pickle #featured #Indian Pickles #Pickles #Raw Mango #Raw Mango Pickle #Summer recipes #U.P ka khaana

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